Baltimore’s Christmas Village is in full swing, bringing Teutonic Christmas cheer to the Inner Harbor now through Dec. 24. In addition to holiday crafts and gifts, the market boasts an impressive selection of European food and drink on par with any Christkindlmarkt from Austria to Zurich.
The setting of True Chesapeake Oyster Co., in a restored 19th century flour mill along the Jones Falls, is sumptuous and relaxing. And the dishes that emerge from the kitchen of executive chef Zack Mills are bold, flavorful and fun.
Some of us are natural cooks. Then there are those of us who manage to burn pre-cut Pillsbury rolls, who struggle to make Easy Mac, for whom Minute Rice takes hours. And yet, come Thanksgiving, we’re all expected to bring something to the table.
Need more evidence that Baltimore’s dining scene is heating up? A bistro in Station North was this week named the 18th best restaurant in America by Esquire magazine, while a beverage director at a newly opened oyster house was named the top in the U.S.
There’s a sort of instant trust between veterans when they meet for the first time, says Old Line Spirits founder Mark McLaughlin. That's how, within a few minutes of meeting him at a conference in 2014, Vietnam veteran Bob Stilnovich offered to sell him his company and teach him the craft of single malt whiskey distilling.
Blogger Joe Manning has been tracking down descendants of people photographed by Lewis Hine, the investigative photographer who traveled the country documenting child labor in the early 1900s. One of Hine’s subjects was 8-year-old Baltimore-born Marie Kriss. Blogger Manning tracked down Kriss' granddaughter, Sandra Beaugez, to show her a picture of her grandmother.
A yearlong renovation transformed an historic bank building in downtown Baltimore into a dining destination called the Alexander Brown Restaurant. Now, the building’s owners are locked in a dispute with developers over the project.
I can’t cook, and my restaurant career is limited to one summer spent as a server at the Austin Grill in Alexandria, Va. — a role in which I did not distinguish myself. A few months ago, however, I backed into what is clearly the sweetest gig at any newspaper: “dining reporter.”
These are boom times for coffee geeks. We are living in an era where science and specialty beans conspire to create a cup of coffee that’s as complex and as subtly flavored as a glass of wine. These businesses are changing the way we drink and think about coffee in Baltimore.
Snowballs. The chicken box. Lake trout. Some of Baltimore’s most identifiable foods come in containers made from polystyrene foam, known colloquially as styrofoam. So what will happen Saturday, when the white stuff is officially banned in city limits?
The John Brown General & Butchery, a restaurant and butcher shop on Falls Road in Cockeysville, draws on both the area’s history and its agricultural richness. It also serves the best chicken sandwich for miles.
The dining scene in Baltimore’s Hamilton-Lauraville neighborhood continues to expand with the opening of Fire & Rice, an elevated Japanese restaurant, and The LVH by Taste This, a two-level bar, lounge and restaurant.
As Eddie’s celebrates its 75th anniversary with an exhibit at the Jewish Museum of Maryland, Nancy Cohen and longtime employees ensure that the store her father opened retains the gracious and familiar service that has helped make it a Baltimore institution.
The Baltimore Symphony Orchestra and its musicians ratified a new one-year contract on Monday, ending a bitter labor dispute that will return the performers to the stage to open the season this weekend.