615 President Street
Baltimore, MD 21202     
tel: (410) 528.9883
fax: (410) 528.9886
info@talarabaltimore.com

Executive Chef:     
James Rogers

Cuisine:    
Nuevo Latino Bistro

Neighborhood:         
Harbor East, Baltimore

Hours of Operation:         
  • Monday-Thursday 4pm-11pm
  • Friday & Saturday 4pm-Midnight
  • Sunday 4pm-10pm

Payment Options:         
Visa, Mastercard, AMEX, Diners Club, Discover

Dress Code:   Casual

Reservations:         
Walk-ins Accepted. Reservations taken for
parties of 8 or smaller. Larger parties please
contact us.

Parking:         
$8 Valet parking is available 24/7
...in partnership with
Hilton Garden Inn / Homewood Suites
or parking garage
for $5 after 5pm with validation

Smoking Preferences:        
Non-smoking
Yves Carreau, Owner
Executive Chef/Owner Yves Carreau was born and raised in
Lyon, France where he later graduated from the highly
acclaimed Thonon Les Bains Culinary Institute in 1978. Yves’
apprenticeship was in the French West Indies, known for
Caribbean cooking with a strong French influence. From
there, he moved to the United States and established himself
in Los Angeles, California, where he worked at the famed “La
Serre” restaurant in Studio City.

Yves is currently the proprietor of two restaurants located in
Pittsburgh, Pennsylvania; Sonoma Grille, a California wine
restaurant and Seviche, which is similar in concept to Talara
and has received many accolades for its unique atmosphere
and authentic menu. Yves was recently named 2007
Restaurateur of the Year by the Pennsylvania Restaurant
Association.

With Talara, Yves now brings his worldly sophistication to
Baltimore’s Harbor East, “With Baltimore’s hunger for culture
and fine cuisine, it is with much excitement that we offer this
unique dining experience.”
Nick Rizzo, Managing Partner
A native of Windber, PA, Nick Rizzo was born and raised in the
restaurant industry. The Rizzo family has owned and operated
an iconic Italian restaurant in the area that has spanned three
generations.

Having spent much of his childhood working various jobs in
the restaurant, Nick became well-versed in the front and
backend of the restaurant operations. After attending college,
Nick began his reentry into the industry with Darden
Restaurants in Pittsburgh, PA. From there, he went directly to
Yves Carreau’s highly acclaimed restaurant, Sonoma Grille. At
the time, the only available position was as full-time host,
which he accepted knowing the experience he would gain at
such a well-run business.

His keenness paid off, for within just a few months, Yves
noticed Nick’s knowledge and skills and invited him to grow
with the company – starting as a junior manager at the
Sonoma Grille then progressing onto the assistant general
manager and, eventually, general manager, at Seviche, Yves’
latest venture in Pittsburgh.

As Nick continues his journey into Talara, he carries with him
his deep-rooted philosophies on the restaurant business,
“You can only create so many new dishes, so many new
drinks, but this business is about making every person that
walks through the door feel welcomed. Building regulars and
friends is something we require from our staff.”

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TALARA    |    615 President Street - Baltimore, MD 21202    |    (410) 528.9883    |    info@talarabaltimore.com