Must Eat Places In Baltimore

Must Eat Places In Baltimore – Baltimore is best known among food-driven travelers for its crab cakes, meatloaf, and Berger’s biscuits, but the city’s burgeoning food scene has much more to offer. In recent years, a new vanguard of eateries has elevated and expanded dining options—from the Inner Harbor to the fringes of the city limits. These 5 restaurants are helping the Monumental City reach new culinary heights.

Spike Gjerde is the stomach godfather of Charm City. His passionate commitment to locally sourced ingredients and skillful blending of Old World techniques with a 21st century outlook have helped make Gjerde’s flagship Woodberry Kitchen one of the Mid-Atlantic’s top restaurants. His burgeoning empire also includes this delectable eatery in the charming Belvedere Square neighborhood. He manages the menu of country-style comfort fare. Start with small bites like buttered maple cornbread and cheesy, gravy disco fries before diving into substantial sandwiches, hearty entrees, and grandma-approved desserts. Two tips: come prepared and ready to eat, loosen your belt a bit (or 2).

Must Eat Places In Baltimore

Located inside the Four Seasons Hotel on the Inner Harbor, this ambitious establishment comes courtesy of A-list chef Michael Mina. Whether you choose to sit outside to enjoy the waterfront view or by the outdoor kitchen with its roaring wood-fired grill, you’re guaranteed a great view. Set as a modern pub, the restaurant’s New American cuisine manages to be both traditional and modern. Think old-school Maryland crab cakes with roasted pistachio butter and horseradish-amped cabbage or bacon from Lamill Coffee next door on dark-roasted beans. Make room for pastry chef Dyan Ng’s progressive pastries, which often include surprisingly delicious elements, such as candied olive waffles topped with white chocolate pudding.

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Sometimes you can find the best bites in the most unusual places. This whimsically named eatery is located on the third floor of the equally quaint and charming Museum of American Visionary Art (there is no admission fee if you dine in the restaurant only). While Mr. Rain’s decor seems inspired by a trip down the fantasyland, the food takes its cues from continental classics. Homemade pickles, artisanal sausages and creative charcuterie are great starters for sharing. Burgers are a smart choice for a main course, including grilled goose fat and ground brisket topped with sweet, smoky ketchup (don’t worry, we won’t call your cardiologist if you order one). Weather permitting, sit on the patio to enjoy views of Federal Hill and the museum’s fantastic outdoor sculptures.

This is a mecca for meat lovers. ”Chef Winston Blick crafts charcuterie with locally sourced meats – from pies and pepperoni to bologna and bacon. Diners can even look into the restaurant’s specially designed curing room, where sausages hang from the ceiling and shelves are lined with pig’s heads, hams and duck breasts. The menu has a surprising array of multicultural options. Experience the French enjoying escargot with mustard thyme cream, appreciate Italian inspiration eating vegetarian carbonara, and get into the Belgian spirit with steaming butter, wine-infused mussels. Home-style brunches are family-friendly meals packed with savory and sweet options. If there’s a batch of freshly fried donuts on board when you arrive, be sure to order one.

One of Baltimore’s fastest rising stars is executive chef Cyrus Keefer. It first made its mark at Birroteca, a first-rate, beer-loving pizza pub built in a 19th-century stone mill that’s worth a visit in its own right. Now he heads the kitchen at Fork & Wrench, one of the city’s buzziest restaurants. Classic-based, modern-minded cuisine is inventive without being expensive. Risotto gets rich nutrition from smoked lamb neck, veal cheeks are brightened with poppy grapefruit, and puffy Asian bread is topped with escargot, melted provolone, parsley oil and onion ribbons. Although it’s a very meaty menu, vegetarians and vegans can order a delicious 3-course dinner that changes constantly, so well-prepared that it’s not an afterthought.

Where to find a great cup of coffee and more. Please note: Price and stock may change after publication and we may earn money from these links.

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Edited by Jane Marion with Suzanne Loudermilk and Mike Unger. Additional reporting by Lauren Cohen and John Farlow

Edited by Jane Marion with Suzanne Loudermilk and Mike Unger. Additional reporting by Lauren Cohen and John Farlow PHOTOGRAPH BY SCOTT SUCHMAN

IN THE BEGINNING, which is mid-March 2020, cooking at home didn’t seem so bad. In fact, when the pandemic closed restaurants for indoor dining, I found myself momentarily making dough for pretzels, investing in online cooking classes (thanks to Alice Waters for her “MasterClass” extolling the wonders of California cuisine), cocktails, and scrolling Instagram food accounts for inspiration, which it was actually new.

But spring became summer, and fall turned into fall, and six more months passed, and I had to accept that I was never going to perfect the five basic sauces. As the exhaustion of the daily chores of preparing each meal took its toll, I started fantasizing about eating out again.

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Of course, even eating out hasn’t been easy this year, at least for those struggling to keep restaurants afloat. Now, more than ever, I absolutely admire the chefs, sous chefs, servers, dishwashers, bussers, bartenders, hosts who make a living working in restaurants. A career in hospitality has never been easy, but over the past two years it has been brutal and many have given up altogether.

When the pandemic hit and then continued, I secretly feared that I would never eat again or that I would forget what the experience was like. But there were adjustments in restaurants and so I did. At press time, as life entered its third or fourth “new normal,” I ate many meals on plywood parquet floors decorated with holiday flowers and vines, in elegantly constructed tents, and in elegant dining rooms, albeit with new HVAC and manual drain systems installed.

It turns out that eating out is a lot like riding a bike. Once you learn how to do it, you’ll never forget it. But I had forgotten the pure pleasure of not only having my food professionally cooked, but also having someone to serve it. I had forgotten the joy of a real sommelier (that is, someone other than my son, who fetches a bottle from the cellar when I yell, “Can you bring me a bottle of red?”). I had forgotten how nice it is to have someone else do the cleaning and sanitizing, and how hard it is to scrub my old cast iron pans and clean the grease off my stove after setting off the smoke detector.

Fortunately, as pivot after pivot proves, Baltimore’s restaurant scene isn’t going anywhere. Yes, he staggered and stumbled and gasped for survival, but he never stopped. In addition to the tried-and-true that have surprisingly endured against all odds, there are numerous notable newcomers who first turned on chutzpah at the height of the pandemic.

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Restaurants these days have a renewed sense of purpose, optimism, and more spirit and courage than ever. They’ve never been so welcoming, not only because I and everyone I know miss them, but because restaurants miss us and open with renewed determination. They’ve created lush, scenic, outdoor oases, upped their sanitation game, ditched menus for QR codes, and raised wages to create fairer places to work. In these unprecedented times, menus have been scaled back due to resource issues, rising food costs and labor shortages, although in some cases a hyper-local focus has helped elevate the quality of everything we eat.

Yes, restaurateurs have imposed surcharges under the bill to cover pandemic losses and enforce stricter cancellation policies. And yet, as the pandemic waxes and wanes (and waxes again), diners are coming in droves, and Saturday night reservations on OpenTable can be hard to come by in certain hot spots.

Happily, reports of the death of restaurants in Maryland were greatly exaggerated. Thanks

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