Rusty Scupper gets a new chef, Underground Kitchen returns and more Baltimore food news

Pedro Duarte has been named executive chef of the Rusty Scupper, the landmark seafood restaurant in the Inner Harbor. Duarte most recently served as executive chef for Miami’s Bravo Brio Restaurant Group. He has also worked in kitchens at Devon Seafood and Steak, Shula Steakhouse, Hotel Indigo and the Ocean Club in Key Biscayne, Fla.

Strong City Baltimore is organizing a “Local Dining Week” March 19-25. In addition to highlighting specials and discounts throughout the week, more than 25 locally owned restaurants, will seek to educate diners on community wealth building — the idea that dollars spent dining out are amplified when they stay within a community. Participating restaurants include Jimmy’s Famous Seafood, Charmington’s, Ejji Ramen, Pub Dog and Wicked Sisters.

Underground Kitchen will return to Baltimore with a pop-up dinner from 6:30 p.m. to 9:30 p.m. March 30. The “Spring in Spain”-themed dinner marks Underground Kitchen’s first Baltimore event of the year. Chef Natascha “Taz” Bowles, a private chef based in Richmond, Va., will cater the event, and guests will be informed of its location two days before the dinner. Tickets — which include a cocktail, six-course meal with wine pairings, tax and gratuity — are $150 each.

Juniper Culinary Apothecary, a shop in Mount Vernon Marketplace offering health-conscious spice blends, teas, superfoods and herbs, will close its Mount Vernon storefront and move its sales entirely online April 1. As the business transitions, owner Sarah Acconcia plans to add pop-ups and subscription boxes.

The Waterfront Partnership’s Harbor Market will return to McKeldin Square May 4. The food marketplace will be open every Wednesday and Friday through October with vendors such as the Green Bowl, the Smoking Swine, Dooby’s, Pasta La Vista Baby and Mexican on the Run.


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