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Food & Dining
Entertainment Food & Dining

Collection: Baltimore Sun restaurant reviews

  • Flavor a sophisticated successor to Midtown bars

    Flavor a sophisticated successor to Midtown bars

    Forget the free peanuts from the space's former days as Midtown Yacht Club and Midtown BBQ & Brew. The shells on the floor are gone. After all, they would look out of place on the new restaurant's polished wood floors. Flavor in Mount Vernon is much more sophisticated than that. The stylish, modern...

  • Snake Hill in Highlandtown is a meat lovers' paradise

    Snake Hill in Highlandtown is a meat lovers' paradise

    They had us at "artisan sausage grill." Never mind the dozens of beers, clever cocktails, happy hour lunch and fun atmosphere that includes a bar top made up of 17,000 Scrabble tiles and an old-fashioned fortune teller machine. We didn't even care that we had to bus our own tables. That's right....

  • Dinner with Firenze family tastes like home

    Dinner with Firenze family tastes like home

    With ties to the now-closed Velleggia's in Baltimore, Larry and Brian Leonardi know a thing or two about Italian restaurants. In their youth, the brothers worked at their uncle's downtown restaurant as busboys, servers and cooks. They pursued other careers before heading north this year to open...

  • Bottega remains on top of its game

    Bottega remains on top of its game

    Bottega's plotline has more twists and turns than a soap opera. The tiny Italian trattoria in Station North closed in early June, with owner Adrien Aeschliman promising to reopen in a bigger space in Hampden. Months ticked by with no new restaurant. Loyal diners feared it was the end of the charming...

  • Tortilleria Sinaloa's second location maintains its authenticity

    Tortilleria Sinaloa's second location maintains its authenticity

    When I first saw a sign on the Central Avenue building announcing that Tortilleria Sinaloa would be opening there, I did a double take. How exciting, I thought. But then I wondered if the tiny Eastern Avenue tacqueria would be able to make the transition. The offspring is introducing its fresh-made-daily...

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