Try digitalPLUS for 10 days for only $0.99

Baltimore Diner

Entertainment Food & Dining Baltimore Diner

Hersh's Pizza and Spirits gets wood-fired for fall

At Hersh's Pizza and Drinks down in South Baltimore, Josh Hershkovitz has started factoring in some new fall dishes, like a wood-fired hanger steak with porcini rub and oven-roasted rutabaga; prosciutto-wrapped treviso (think radicchio) with balsamic vinegar and Grana Padano. He'll be adding in more fall appetizers and entrees, too.

Of course, a lot of the things on Hersh's pre-set pizza list sound like they're made for fall, like the kale and pistachio, with fontina, pecorino Romano and garlic, and the clam pie, a beauty with shredded mozzarella, garlic, lemon, parsley and pecorino Romano.

But, dig these new cocktails from bartender Jamaal Green:

Green's version of the Apple Cobbler uses house-infused Honeycrisp apple vodka, apple cider, fresh lemon and demerara syrup. The Oregon Sour is Luxardo amaretto, Booker's bourbon, egg white, demerara syrup and fresh lemon juice.

But the must-try cocktail of the young season might be the Linus Van Pelt, a concoction of house-infused spiced rum, Hum (a botanical liqueur), sweet vermouth, housemade pumpkin and syrup. The LVP is topped is garnished with a freshly roasted housemade marshmallow.

Follow Baltimore Diner on Twitter @gorelickingood



Copyright © 2015, The Baltimore Sun
Related Content
  • Baltimore cocktails

    Baltimore cocktails

    b's weekly cocktail feature offers recipes and the stories behind the drinks. Mix things up next time you go out with these innovative cocktails.

  • Classic Baltimore restaurant recipes

    Classic Baltimore restaurant recipes

    Get the recipes for your favorite dishes at Baltimore restaurants. We've got the recipe for the Helmand's baked pumpkin, Prime Rib's chocolate mousse pie, Rusty Scupper's crab dip and more.