The Baltimore Sun enlisted help from a handful of local chefs to re-create favorite menu items from beloved Baltimore establishments. This time, they added their own twists — substituting vinaigrette for mayonnaise, sous-viding rather than braising and adding garnishes for an extra pop.
Here you'll find the original recipes for cherished menu items like Haussner's strawberry pie, Marconi's chopped salad and the Chesapeake Restaurant's crab imperial, alongside their modern counterparts. We invite you to try them both.
Avenue Bakery's James Hamlin didn't change much about the strawberry pie from Haussner's when he re-created it. But he did double the amount of pastry cream.
Loch Bar's crab imperial tartine, a modern take on traditional crab imperial, was received well by guests while it was on the menu.
From 1951 through 1991, the Pimlico Hotel made a name for itself with a voluminous menu, custard-layered cakes, famous patrons — and egg rolls.