jono

I have a small (2lb/1 rib) dry aged rib roast. The cooking instructions are for an 8lb roast. Roast for 45 minutes at 500F Roast for another 30 at 325F Roast for another 15-30 at 450F Remove when internal temp is 125F and stand for 20 minutes. I'm wondering how to adjust this for the smaller roast? Also, should I use roast or convection roast? Thanks

When making your reservation at 1789, make sure to request a table in the main room downstairs. The atmopshere upstairs is a bit lacking.

I suppose that depends on how good the food is. I don't really know Baltimore all that well, so if eating near the Meyerhoff is not advisable, I guess we'd be willing to branch out, as well.

Heading from DC to Baltimore for a concert at the Meyerhoff Symphony Hall.... Looking for dinner suggestions that will allow us to park once, and walk to dinner and the show. Thank you!