Restaurants in Baltimore are sprucing up for spring.
Homeslyce Pizza Bar, with locations downtown and in Riverside, has just added an extensive list of vegan options to its menu, including pizza, calzones, sandwiches and nachos. Homeslyce wants vegans to know they're taking vegan cuisine seriously. They're using Daiya brand mozzarella-style shreds and they've brought in a full line of vegan pepperoni, sausage, steak and chicken, all in addition to the vegan-friendly toppings they've always had, like Kalamata olives, mushrooms and grilled vegetables. Homeslyce has also introduced gluten-free pizza crust. The restaurant delivers -- including beer and wine.
The Baltimore Marriott Waterfront has recently revamped its main restaurant, Grille 700, an American Brasserie. The makeover includes a refined menu and updated decor, Marriott says.
The restaurant is sourcing from local purveyors like J.J. McDonnell (seafood) of Jessup, FireFly Farms Creamery in Garrett County and Hawks Hill Creamery in Harford County. The menu mixes classics like homemade braised lamb ragout Bolognese with "throwback favorites" like deviled eggs.
You can see the full menu here.
The redesign of the 180-seat restaurant is locally minded, too, incorporating photographs of Baltimore history to create a nostalgic feel.
Amiccis in Little Italy is debuting a new menu on Tuesday with a new lasagna dish, more veal dishes, spaghetti and meatballs and an orecchiette pasta dish. Look for lower prices on shrimp dishes, as well as new wines by the carafe, bottle and glass.
The Rusty Scupper has recently introduced new menu items. New starters include fried oysters, a chopped salad with bacon and blue cheese and a field greens scupper salad. New entrees include Cajun crab linguine, "black and blue" swordfish and rockfish piccata. And new desserts on the menu include a Key lime torte with graham cracker shell, Fuji apple bread pudding with dried cherries and pecan praline sauce and a chocolate indulgence cake with raspberry coulis and vanilla ice cream.Copyright © 2015, The Baltimore Sun