pital with a broken neck, Worcester
County Commissioner Louise Gul-
yas is on the road to recovery.
pears that the break in C2 is a
straight line and yet her neck is still
aligned," wrote her son, Thom Gul-
yas, in an email to local media and
friends of the commissioner. "This is
really good news for sure."
missioner in 1998, slipped in her
Ocean City condo after lunch with
some friends. The fall left her un-
conscious through that afternoon
and she was found the next morning
by her son after she failed to appear
missioner spent more than 18 hours
on the floor of her condo.
tually broken a vertebra in her neck.
them getting her stabilized, X-rays
and CT," Thom Gulyas reported. "Af-
ter the doctors had read the results,
they came in to inform us all that
mom has in fact broken her neck.
She has broken C2 upper vertebra."
and could move extremities the en-
tire time. Her spirits remained high
as well, he added, even though the
fall kept her hospital bound on her
birthday Monday.
show of perseverance.
had so many ups and downs," said
Boggs. "More downs than ups, late-
ly. But she does not complain. She's
always upbeat and positive and with
that attitude I'm sure she'll come
through this."
community, has helped his mother
recover, according to Thom Gulyas.
phone calls, flowers, etc.," he wrote.
Salisbury and is currently seeing
visitors, answering calls and emails.
She will need to wear a neck brace
once she leaves the facility, likely for
at least three months. But she is
definitely heading in the right direc-
tion, said Thom Gulyas.
Friday.
town Ocean City, adding a new brew
pub to its operation that offers a vari-
ety of the restaurant's own brand of
craft brew and tavern dishes.
Steak House at 25 North Philadel-
phia Ave. in downtown Ocean City.
The brew pub is about 200 feet
away from de Lazy Lizard's original
location on the west end of 1st
Street on the bay.
Odachowski, decided to open the
brew pub when 90-minute waiting
times became the norm at the origi-
nal de Lazy Lizard during the sum-
mer months.
because we keep acquiring more
and more parking, it is never
enough, so I thought it would be
great to have another place particu-
larly when it rains because we have
hundreds of unhappy people when
they can't get a seat and then when
it starts raining," Hays said.
the brew pub is all indoor dining with
132 seats and 40 bar stools.
wall with a new square bar posi-
tioned in front. There is plenty of
seating, including large tables for
family seating. There is an outdoor
"smoking deck", and there are plans
to add a humidor in the near future.
bottles with intent to eventually
serve six of their own beer recipes
at all times, and Hays plans to add
another 12 taps in the future to have
followed by a license from the State
of Maryland and a Worcester
County liquor license. They began
brewing their own brand of craft
brews once construction had been
completed.
per Ale, Blonde Ale and Double IPA.
killer ... it is the hottest thing right
now," Hays said. "It is the coolest
thing. My original intention was to
have another restaurant to scoop up
the dinner demand, but what is hap-
pening is people are so interested in
craft brews that they are coming in
for that, which is great."
man from Baltimore has plans to
come out with a seasonal ale in the
off-season, which will most likely be
coming up with a caramel porter
and a light crisp lager.
ly. We have had Burley Oak and
EVO in our place constantly helping
us with the equipment and coming
up with cool recipes. They have vir-
tually been consultants for us ...
they are great," Hays said.
four fermenter tanks. A copper tank
makes at least 14 kegs per batch. A
batch then goes into one fermenter,
so the brewery could have 4 batch-
es fermenting at a time, which takes
14 days. Hays wants to add at least
8 more fermenters.
sell all the beer we produce right
now."
restaurants, Hays is looking to dis-
least five hours away from Ocean
City.
very popular, and make it available
in a bar and/or restaurant in your
neighborhood so that when you are
planning your vacation you will have
de Lazy Lizard and Ocean City in
your plans," Hays said.
product and serve overflow cus-
tomers but it will be a great off-sea-
son restaurant, Hays added.
created an expanded tavern menu
to debut in the off-season for Ocean
City locals. Currently, the brew
pub's menu shares some of the
same dishes with the original loca-
tion, such as the Twin Stuffed Lob-
ster Tails entrée and a list of other
appetizers, soups, salads and sand-
wiches, but the pub offers unique
tavern specialties.
with diced buffalo chicken, three
blend cheese, and drizzled with
ranch dressing or the Brats Sau-
sage Sampler served with dark ale
mustard and horseradish mustard
accompanied with garlic bread.
Mash with Natty Boh Bratwurst,
mashed potatoes, German kraut
covered with nut brown ale gravy, or
the Fish N Chips with hand dipped
Guinness and Harp battered cod
with fries and cole slaw.
panded beer and wine menu, the
brew pub will be offering NFL spe-
cials throughout the football season.
Hays proclaimed the new pub to be
the next downtown Baltimore Ra-
vens bar.