Ropewalk Tavern in Federal Hill will close July 1 for renovations as the establishment says it will add bowling, games and a new menu. In a Facebook post, the tavern said the business is expected to be closed July 1 to Oct. 18, when it will open with a “24th Anniversary Party.” The changes will...
Chips, soda and frozen pizzas tend to be full of salt, sugar and fat, but now scientists are trying to understand if there's something else about such processed foods that might be bad for us. Already, the spread of cheap, packaged foods has been linked to rising obesity rates around the world....
When you open up a seafood restaurant in Maryland and boast that you have the best of a certain seafood item, you’d better live up to the claim. I must admit I was skeptical entering The Walrus Oyster & Ale House, a cavernous and brightly lit industrial-meets-nautical restaurant with circus-like...
If you can’t afford a luxurious getaway this summer, don’t despair. Treat yourself to a meal at Le Comptoir du Vin, where dinner will make you feel like you’re on vacation. And it’s cheaper than an Airbnb in France. First impressions: Step inside the converted rowhouse, formerly occupied by Bottega,...
Not everyone likes oysters. Jasmine Norton wants to change that. In spring 2017, the self-taught chef burst onto the city’s farmers market scene with her Urban Oyster stand. She char-grilled bivalves and loaded them up with cheese, bacon and barbecue sauce, like oysters Rockefeller for the 21st...
Orto, meaning “vegetable garden” in Italian, opened in February in a cozy, plant-filled Station North spot formerly home to Colette and Bottega. The menu, hung in the window, is notable for what it’s missing: Familiar items like eggplant parm, spaghetti and pizza — all but required eating in most...
Butchers Hill gets its name from the butchers and tanners who called it home in the 19th century. Fittingly, La Barrita, which opened in the neighborhood in January, is a steak lover’s fantasy. At the heart of the menu are 16-ounce angus offerings served grilled, topped with Argentine chimichurri...
Jay Rohlfing, the executive chef of Cunningham’s in Towson, will appear Tuesday on “Chopped.” He joins the growing list of chefs from the Baltimore area to guest star on the Food Network competition. Last year, David Thomas, executive chef and owner of Ida B’s Table in downtown Baltimore, won a...
When we were young, we could eat anything without feeling an ounce of shame. Cheetos? Sign us up. Pizza rolls? By the bucket load, please. As we grow older and more health-conscious, we steer shopping carts to the produce section and turn a blind eye to middle aisles, though our bodies sometimes...
Whether you’re in Texas or Maine, Alaska or Wisconsin, we have found ice cream stands, shops, creameries, dairy farms, and more that are scooping the creamiest, tastiest ice cream — no matter the weather. Read on for the best ice cream stand in every state. (This story originally appeared on The...
For many Americans, the first taste of “Italian” food they ever had was courtesy of their local Olive Garden, and it’s still millions of Americans’ first choice when they’re looking to go out for an Italian dinner. But even if you’re a loyal regular, we bet there’s a lot you don’t know about this...
We’ve all been there. You have the absolute best grilled chicken recipes on hand and you’re so excited to make your meal. You get out all your ingredients and the tools you need to grill successfully and you fire up your grill. And even though you feel like you follow the recipe exactly, something...
If you travel to another country, you might notice that there are a surprising amount of American foods there. American fast food companies like McDonald’s and Burger King are all over the planet, as are many American snack foods like cereals and soda. However, there are a few things missing from...
I get it. Time is tight, and people are hungry. But if you're tempted to skip washing your produce or give it only a cursory splash, you're doing it wrong. Food-borne illness is so often thought of as a scourge of meat and seafood, but if you look at some of the most recent outbreaks, many of them...
There’s a new Utz girl in town. And she’s creating quite the stir. The popular chip company rolled out a new advertisement campaign this month featuring an animated version of “the Little Utz Girl” in a series of videos. The company even changed its social media profile pictures to the animated...
Fast food is, almost by definition, predictable. Even before setting foot inside your local McDonald’s, Burger King or KFC, you probably have a pretty good idea of what’s on offer and what you’re planning on ordering. But occasionally a fast food item comes out of the woodwork that completely throws...
A Maryland court ruled in favor of Baltimore’s “300-foot rule” for food trucks, effectively reinstating a ban on mobile food vendors conducting business near brick-and-mortar restaurants. Maryland Court of Special Appeals Judge Douglas R.M. Nazarian overturned Thursday a lower court’s ruling that...
In the 19th century, investment bank Alex. Brown & Sons helped finance the B&O railroad, Baltimore Gas and Electric, and other engines of economic growth. With the new Alexander Brown Restaurant in the bank’s former headquarters downtown, Brown’s descendants are hoping to put their family name...
Preserve, the cozy, vibrant bistro midway along Annapolis’ Main Street, is not for you … unless you’d welcome a happy jolt to your restaurant routine. When so many menus, particularly in the downtown Annapolis wall-to-wall restaurant map, seem so much alike, Preserve is busily marching to a decidedly...
When you encounter a really cool restaurant, you may end up selfishly hoping that other people won’t discover it so it can be some longtime secret shared only by a super-fortunate in-crowd. I felt that way after my first visit to Iron Bridge Wine Co., until I realized I’ve never made it into an...
The first time we dined at Petit Louis Bistro years ago, a server scoffed at us — yes, actually scoffed — when we ordered a red wine with fish. He returned later to inform us that he had thought it over and concluded our light-bodied choice might be suitable after all. We thought it over, too,...
A newcomer to Little Italy’s dining scene stands out in a couple of ways: The cuisine isn’t Italian, and the staff showcases students receiving career-training. Atelier Culinaire, occupying a rather elegant space previously home to the Persian restaurant Ozra, also stands out where it matters most...