Dan Deacon creating four flavors for the Charmery, possibly serving them

Fresh off the Baltimore music love fest that was Windjammer, local electronic musician Dan Deacon is collaborating with the Charmery's master creamer, David Alima, to create four new ice cream flavors based on the theme "Road Food."

The names of three flavors have been revealed so far, and they are Drunken Blueberry, Dan's Ultimate Peanut Butter, and Throat Coat Tea.

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Flavor to open in old Midtown BBQ and Brew space

Midtown BBQ and Brew (15 E. Centre St., [443] 835-2472, midtownbbqandbrew.com) has shut down, according to a Facebook post on its page Monday. A new restaurant, Flavor, will soon take over the space, offering locally sourced small plates and craft cocktails.

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Charm City Meadworks launches line of canned mead, hosts release party

We've nodded at canned craft beer a coupla times before—it's increasingly popular, even among Baltimore's breweries, not to mention it's ideal for tubing. So we're especially excited for the release of local canned mead from Curtis Bay’s Charm City Meadworks.

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Hangover Helper: At Johnny's, stick with the classics

We first learned about Johnny's (4800 Roland Ave, [410] 773-0777, johnnysdownstairs.com) a year and half ago and were tickled to find the low-key establishment sweetly tucked under the high-end French establishment Petit Louis Bistro.

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Cajun-Creole restaurant 8trium Bar & Grill to open in Washington Hill

Local chef Craig Brown and owner Anna Simms are planning to open 8trium Bar & Grill (1623 E. Baltimore St., facebook.com/8triumbar), offering locally sourced Louisiana Cajun-Creole cuisine with a Baltimore flair in the Washington Hill neighborhood. They hope to be open by the end of the year, with seating for about 75 guests.

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Eating Cheese With a Fork: Enjoying the buttery Mt. Tam triple cream

If you haven't already figured it out by this point, we are not totally unbiased cheesemongers. We have our favorites. We're generally more attracted to soft, creamy, and smelly cheeses than harder, waxier varieties. Of course, we'll experiment with hard cheeses for science, but we tend toward messy cheeses that we can play with.

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