Himmelrich PR, Good Thinking.

“Going Big with Basque”

That was the headline of the Washington Post review (yesterday in print, online here) of La Cuchara.

Last week, the restaurant’s sommelier was featured in a Baltimore Business Journal story titled “How I created an award-winning wine program at La Cuchara.”

Not a bad start to the work week and the Fall season.

September 6, 2016