Maggie’s Farm


When former Chameleon Café chef/owner Jeff Smith decided to sell majority ownership in the restaurant to begin another business and spend more time with his family, two former employees, manager Matthew Weaver and chef Andrew Weinzirl, and Weinzirl’s wife, Laura Marino, stepped in to create what they now call Maggie’s Farm. “Jeff and I definitely share the same philosophy about using as much local produce as possible,” says Weinzirl, “but our inspiration is a little different. Jeff was classical French. I’m rustic Italian, Spanish and there’s Southern comfort food ingrained in me as well.” Along with a decidedly eclectic menu, diners will notice a more casual dining room and expanded bar. And the name? Chalk it up to a love of Bob Dylan, says Weinzirl, referencing the singer’s famous song. Dinner, Monday-Saturday; Sunday brunch. 4341 Harford Road, 410-254-2376,

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