Baltimore, MD - June 26, 2024 - A nice little helping of good news with a large heap of bad news as summer 2024 gets underway.
Let’s start with the bad news. Perhaps my favorite spot in Baltimore, Sushi Sakura (3755 Old Court Rd, Pikesville, MD 21208, in the “Gucci” Giant shopping center), which opened in Fall 2021, has sadly sold to new owners and is no longer kosher, announced on its Facebook page.
Why would I be upset at the closing of yet another place that sells sushi in a town where almost every place sells sushi? I mean, seriously. Sushi is currently available at nearly every place in town: Obviously the Asian restaurants (Chu’s, Ta’am Thai), but also both supermarkets (Seven Mile, Maven), various meat places (Accents, Serengeti, Knish Shop, Kosher Bite), even pizza places (Caramel’s). I’m surprised Dunkin’ hasn’t added sushi yet.
Sushi Sakura filled a necessary Baltimore need. For me, the three main reasons to eat out are as follows:
- Food you can’t otherwise make at home, at least with some ease, or food you can not make as well.
- Service. This is really the main reason. It’s nice to feel like a king and have someone serving you and cleaning up for you. Many places indeed do both of these things but still fail in good service.
- Decor/Environs. The place should be a welcome respite and offer an enjoyable feel, tailored to its particular mission.
Credit: Sushi Sakura Faceboook Page
Sushi Sakura certainly fit at least the first and third of these rules (the second was at time questionable, often because during the (cursed) Covid era it was tough to fully staff restaurants), but it was #3 for me which set it apart. The restaurant was bright, airy, and roomy. Lots of natural light, plenty of room allowing for space for private conversation, and clean. Namely, a place I wouldn’t be embarrassed to take someone accustomed to non-kosher. Too many of our restaurants suffer from cramped quarters, bad design, and/or lack of a quality spot. The thing I miss most about The Brasserie, of blessed memory, is the inside of the place itself. Again, roomy, loads of natural light, elegant decor. Something is telling here. Both of these now-retired restaurants shared a common origin story as both became kosher after taking over non-kosher restaurants.
Namely, a place I wouldn’t be embarrassed to take someone accustomed to non-kosher.
Granted, owning and operating a kosher restaurant is a daunting, difficult, and often thankless task, with razor-thin margins and long hours. But perhaps something can be learned from the fact that