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Max’s Taphouse in Baltimore’s Fells Point neighborhood will celebrate its 40th year in business in 2025. Husband-and-wife team Ron and Gail Furman have run the business pretty much from the get-go. And when you have stayed in the bar business that long, you are sure to get many up-and-comers asking for your advice on how to succeed.

Ron Furman tells them all the same thing with great emphasis: “It’s a business! It’s not a party. While you are the host, you have a great responsibility to your patrons and to your employees. You also have a responsibility to your neighborhood, and you have to honor that. It’s why my wife and I have been able to keep our business up and running for the amount of time we have. We’ve given back so much. We have worked with schools and other local organizations.”

When opening a restaurant, bar, or tavern and you decide to use your own name and likeness out front, there is definitely a heightened sense of responsibility to deliver tasty food, great drinks, and top-notch customer service. Just ask Tony Marciante who operates not one, but two Chef Tony’s Seafood restaurants in Montgomery County – one in Bethesda and the other in Rockville.

"The buck always stops with you,” he said, during a recent interview with the Beverage Journal in our ongoing series chronicling Maryland and D.C. eating and drinking establishments named after their owners or family. “If it’s called Texas Roadhouse, no one really knows who [the proprietor] is, do they? But when your name and your face are on the front, you have to field calls for all kinds of things. Of all the people we serve every day, 99 percent are going to leave happy. But there’s always going to be something that happens – that 1 percent – and they’re going to want Chef Tony!”

Liquid Lib’s holds the distinction of being the first wine bar in Baltimore County. Since November 2013, the business has served the Timonium, Maryland community. Liquid Lib's has established itself among the best places to enjoy a glass or a bottle of Chardonnay, Merlot, Pinot Grigio, or Sauvignon Blanc.

Owner John Liberatore stated during a recent interview with the Beverage Journal, “We have 27 wines by the glass and over 100 wines by the bottle. We also have eight different draft beers and all kinds of bourbons, whiskeys, and ryes. Our menu is tapas-style, which means small portions that come out as soon as they are ready. We have a fireplace. And just last year, we opened an outdoor patio that is connected to Liquid Lib's. It’s a pretty happening place with a bar top that lights up and changes colors, and our high-tops are made out of actual wine barrels that came from Napa Valley.”

Many people in this area would assume that to get fine Turkish cuisine, you would have to go into either Baltimore or the nation’s capital itself. But in suburban Columbia, MD, Rudy’s Mediterranean Grill has been serving up dishes like Grilled Lamb Adana and Turkish Doner Kebab since 2009.

Most people come for two things: one, the authentic food; and two, the chance to shake hands with co-owner Rustem “Rudy” Keskin. During a recent interview with the Beverage Journal, he proudly proclaimed, “This was the first Turkish cuisine in Howard County. We’ve been here 15 years now, and we have many wonderful customers.”

"Behind Every Great Man Is A Great Woman."  Queue Irene Donnelly.

In this ongoing series of articles on Maryland and D.C. bars, restaurants, and taverns named after their owner (or a legacy family member), I typically talk to the actual namesake of the place. For Dylan’s Oyster Cellar in Baltimore, owner Dylan Salmon was unavailable. In journalism, though, one must be flexible. And, in this case, that flexibility paid off in the form of an excellent interview with Dylan’s wife, Irene Donnelly, the establishment’s co-owner.

She has been with him from the start, and she remembers some early trepidation upon making their restaurant a self-named eating and drinking place. She recalled, “There was a brief time where he felt, ‘I think I might have cursed myself because I put my name on the business.’ There was definitely a whole set of expectations that went with that he felt, and still feels, that I don’t necessarily feel. I watch him go around and talk to tables. And people are like, ‘Who is this guy?’ That’s because Dylan is very casual. He wears T-shirts and you’ll often see him in a beanie or a hat. He doesn’t present like a manager or an owner. He’s just a dude. But as soon as he says, ‘I’m Dylan’ then everybody lights up and gets really excited and they’re like, ‘Oh my God, you’re Dylan!’ It’s a lot for him, but he likes it.”

“Ours is the oldest liquor license owned by the same people in Harford County!”

So proclaims Andy Wargo, who has co-owned and operated Wargo’s Restaurant and Tavern in Forest Hill, Maryland, since September 29, 1980, with his wife, Brenda. As such, Wargo’s is the ideal establishment to launch this new series of articles on eating and drinking places in and around the state that bear the name of either the owner or the founding family.

The building that houses Firestone’s Culinary Tavern in Frederick dates back to 1921. That was a noteworthy year both nationally and internationally. Adolf Hitler quietly became the Fuhrer of the Nazi Party in July. The Republic of Ireland won its independence in December. Albert Einstein won the Nobel Prize for Physics. Notable births included Rodney Dangerfield, John Glenn, Alex Haley, Gene Roddenberry, Jane Russell, and Lana Turner. And the world first started eating Cheez-Its, Baby Ruth candy bars, and white Wonder Bread.

Firestone’s didn’t start out as an eating and drinking establishment. It was Shipley’s Department Store, serving the good folks of Frederick all of their apparel and other retail needs. If you walk into the tavern today, you can see how this used to be a multi-level store at one point in its existence.

Tom Hurst was born on November 28, 1924, a member of “The Greatest Generation” as coined by newsman Tom Brokaw to describe the age group that came of age during the Great Depression who fought in World War II and sired the Baby Boom. A native of Baltimore, Hurst indeed joined the U.S. Navy during WWII after attending City College. During the war, he served aboard a ship that was torpedoed and survived.

Hurst returned to civilian life and started a career in the local beverage business that became one of legend. He worked his way up from a warehouse and loading dock employee to President of The Kronheim Company before his retirement in 1990. Along the way, he gave many industry professionals their start and continued to inspire them throughout their careers.

As the next General Assembly session nears, those who fight the good fight for the beverage industry in Annapolis will be focused squarely on two threats. The first is any legislation that seeks to allow beer and wine sales in supermarkets and chain stores. The Maryland State Licensed Beverage Association (MSLBA) has opposed such bills for decades and will continue to do so in 2024.

MSLBA Legislative co-Chair David Marberger of Bay Ridge Wine & Spirits in Annapolis remarks, “The fact that grocery stores are still not selling alcohol is always going to be a big victory . . . as long as that’s a true statement! Sometimes there are different angles from our opposition on that. For us, at the end of the day, there is really no good way for that to be presented. Period! Every year that it goes by that it doesn’t get passed, we consider it a win. We also know that, with that win, comes another attempt the following year. It is a short-lived ‘Hurrah!’ for us, because it’s a perpetual thing. You can never rest on your laurels. We, as retailers, always have to stay focused and paying attention. And we always have to keep communicating with our legislators. You have to let them know who we are and what we do.”

As the Maryland General Assembly prepares to convene on January 10th, the imminent introduction of legislation allowing chain stores and supermarkets to obtain retail liquor licenses, along with another potential extension of direct shipment privileges by Maryland manufacturers (originaly introduced during COVID-19) are sure to be in the legislative hopper. On page 8, Beverage Journal staff writer, Teddy Durgin, interviews industry insiders to provide insights on what to expect and how to counteract these potential challenges.

To navigate this legislative landscape effectively, consider the following 'How-To' guide on political involvement and influence: