![]() Also present before the Baltimore Liquor Board are George Vasiliades and Christos Vasiliades. “It amounts to an inter-family transfer,” said their attorney, Melvin J. Kodenski, explaining that the license had earlier been in the elder Vasiliades’ name and that the request was, essentially, to return it to him. Standing silently between father and son was retired Circuit Court Judge John C. Themelis.Ĭommissioner Dana Petersen Moore asked Kodenski to clarify that the license had been solely in the name of Tony Vasiliades and the proposal now was to transfer it solely to George Vasiliades. Tony Vasiliades nodded his head in assent. “So Anthony’s coming off completely, and George is coming on,” Moore said. The commissioners voted unanimously to grant the transfer. There was no mention of the federal cocaine case.Īfter the paperwork was completed, Vasiliades shook the hand of Deputy Liquor Board Secretary Thomas R. Akras, who was seated in the audience, and left the chamber.In summertime, my thoughts turn to chilled noodles. When the outdoors turn oppressive and just walking by the stove is enough to cause a sweat, it’s easier to fantasize about creamy Hawaiian macaroni salads, or Mediterranean pasta salad with cherry tomatoes, parsley, and feta.īut the best cold noodles of all are found in Korean cuisine. And Carrollton has not one but two brand-new places to try them. Both are casual self-service spots in the same sprawling shopping center as H Mart. You order at the counter, take a pager, and clear your own table when finished. The biggest difference between the two newcomers is in atmosphere. ![]() Hampyong Noodle, across a small side lot from the Dallas Table Tennis Club, has the bustling look of a cafeteria, while Homung Cold Noodle is more relaxing, with its soft music, white walls, and minimalist art. Homung, by the way, occupies the space recently vacated by the wonderful and dearly missed Kimchi Stylish Korean Kitchen.īoth spots specialize in naengmyun, a type of ultra-thin noodle that is usually made from buckwheat. It’s grayish in color and sticks together in bundles. (Homung and Hampyong spell the dish differently, too naengmyeon is the same food.) Every noodle bowl comes with a big pair of scissors. If you’ve never attacked your noodles with scissors before, here’s an efficient method: cut straight across the bowl, as if you were slicing a pizza.Īt both restaurants, you’ll have to decide whether you’d like your noodles in a beef broth, or a spicy sauce. There are also spicy versions topped with slices of fish. Homung Noodle is one of two new cold noodle specialists in Carrollton. Brian ReinhartĪt Hampyong Noodle, I went spicy and stirred together my bowl of noodles, red pepper paste, and thinly sliced cucumbers and radish. It’s a refreshing, only gently spicy bowl, and the crunch of the vegetables is a delightful bonus. I skipped the hard-boiled egg on top, which looked like it had been cooked for 15 minutes. Naturally, I had to try Homung Cold Noodle, too.
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