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Wet City offers unique brew selection
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Wet City offers unique brew selection

I'm not really a beer drinker, says one of my dining companions. Let me see if I can change your mind, replies Dion, our charming server at Wet City (223 W. Chase St, [443] 873-6699, wetcitybrewing.com). Which he did, after quizzing my friend briefly on what flavors she found appealing (she affirmed...

Dining

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  • Devin Allen eats and drinks his way through Baltimore

    Devin Allen eats and drinks his way through Baltimore

    City Paper is starting something new for our Eats & Drinks section: conversations with Baltimoreans where—via the places they eat, drink, and hang out—they show us what this city means to them. The interview below, with photographer Devin Allen, begins this occasional series. Photographer Devin...

  • La Folie Wine Bar & Steak Frites brings je ne sais quoi to Canton

    La Folie Wine Bar & Steak Frites brings je ne sais quoi to Canton

    Where to find somewhat traditional French food in Baltimore? It's a perpetual question with a few easy answers (Petit Louis and Marie-Louise Bistro, to name two), but not many choices. The latest attempt to fill the gap is La Folie Wine Bar & Steak Frites (2903 O'Donnell St., [667] 212-2112, bistrolafolie.com),...

  • A vegetarian's take on the Broadway Diner

    A vegetarian's take on the Broadway Diner

    I'm a regular at Broadway Diner (6501 Eastern Ave., [410] 631-5666, broadwaydiner1.com), the silver, shimmering restaurant at the corner of Eastern Avenue and Kane Street. It's a large, classic American diner with all the traditional food and a variety of options. This is a place made up of the...

  • In defense of the Lima-A-Rita and in praise of Lil' Kim

    In defense of the Lima-A-Rita and in praise of Lil' Kim

    For those who haven't had the pleasure, a Lime-A-Rita is a mix of Bud Light beer and, according to the Anheuser-Busch brewing company, "exciting margarita flavors." They come in tall, white cans and are decorated with an illustration of a cold, refreshing margarita. In addition to the more traditional...

  • Taste Testing Fall Beers: Our panel of nine staffers tried six local brews.

    Taste Testing Fall Beers: Our panel of nine staffers tried six local brews.

    As City Paper staffers sat down to sample a pumpkin beer for this very scientific, very official taste test of six local fall beers, someone at the table asked a simple-but-necessary question: Why? Why do brewers make pumpkin beers fall after fall? Nobody really seemed to know. But the general...

  • Two Decades of Brewer's Artistry: Drawing national attention but remaining a favorite local hangout

    Two Decades of Brewer's Artistry: Drawing national attention but remaining a favorite local hangout

    Making beer is an art of compromise and tough decisions. One of the first big decisions Volker Stewart and his partners had to make, as they prepared to open the Brewer's Art, was cutting up their brand new 10 hectaliter, steam-jacketed, two-vessel brewhouse, a showpiece which they had bought in...

  • Tradition is key at Michael's on Eastern Avenue

    Tradition is key at Michael's on Eastern Avenue

    Michael's Steak & Lobster House (6209 Eastern Ave., [410] 633-6485, michaelscrabcakes.com) is the sort of place where everyone carries on some kind of tradition. Doug Heisey Sr. sits at the bar peeling steamed shrimp, flanked by his two sons, Doug Jr. and Rick. They're both tearing into the filet...

  • Hampden's Paulie Gee's eases into business

    Hampden's Paulie Gee's eases into business

    Oh, Paulie Gee's (3535 Chestnut Ave., pauliegee.com/hampden), what took you so long? For months—nay, years—Hampden has been waiting for your wood-burning ovens, your Cinderella-like makeover of the Hampden Republican Club, and yes, your pizza. We wondered, Would you ever be ready for hungry guests?...

Drinking

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  • Hooch: Homemade infused vodka makes better bloody marys

    Hooch: Homemade infused vodka makes better bloody marys

    Which is better? Cookie-dough vodka or bubblegum vodka? It’s a trick question. Both are odious. The good news is that the flavored-vodka fad appears to be past peak. “Vodka is so 2012,” the Wall Street Journal declared recently. The article anointed whiskey the sales-growth leader among spirits,...

  • Baltimore Beer Baron: Down on the farm with Manor Hill Brewing

    Baltimore Beer Baron: Down on the farm with Manor Hill Brewing

    Down on the Farm With Manor Hill Brewing: After sampling Manor Hill's The Gathering Wet Hop IPA, with its 10 pounds of wet Maryland hops per barrel, at my favorite city watering holes, I decided to take a quick field trip last week to check out the brewery's facility. Manor Hill Brewing (4411 Manor...

  • Hooch: On the beertail trail

    Hooch: On the beertail trail

    "Whiskey then beer, have no fear; beer before whiskey, mighty risky." Or something like that. Versions of this cautionary consumption chestnut have been around forever. But what of beer and whiskey at the same time in the same damn glass? What about beer cocktails? It's really surprising that we...

  • Baltimore Beer Baron: Boozy things to do this weekend

    Baltimore Beer Baron: Boozy things to do this weekend

    Looking for something boozy to do this weekend that has nothing to do with pumpkins or pumpkin-flavored brews? Here are two beer events in the area that should please the palate of local hopheads: Oliver Brewing Company's grand opening of its new brewery is set for this Saturday, Nov. 7, 11 a.m.-5...

  • Hooch: Bittersweet Campari is an Italian favorite with 21st-century American fans

    Hooch: Bittersweet Campari is an Italian favorite with 21st-century American fans

    So, the wife and I recently returned from two weeks in Tuscany. Yeah, sorry, there's no way to type that without coming off as a bit of a boastful prick. But we did it with backpacks and a shoestring budget—bargain airfare bought back in spring, local buses for getting around, and Airbnb for sleeping...

  • Baltimore Beer Baron: Bloggers, zombies, and curfews can't hold Alewife down

    Baltimore Beer Baron: Bloggers, zombies, and curfews can't hold Alewife down

    In 2010, then-Midnight Sun reporter Erik Maza reviewed the newly opened Alewife (21 N. Eutaw St., [410] 545-5112, alewifebaltimore.com), noting that the interior looked "like the Treasury Department after a Pottery Barn makeover" and questioning, "without weekday crowds, for how long can it stay...

  • Maryland's Booming Booze-a-Palooza

    Maryland's Booming Booze-a-Palooza

    Real, honest-to-god Maryland rye at last! Pleasant nose, rich mouthfeel, corny sweetness interwoven with crisp rye notes, and a finish as smooth as the Baltimore Beltway the day it opened in 1962. OK, this rye predates I-695 and was probably bottled in the 1940s. I'm drinking the state's distilling...

  • Baltimore Beer Baron: A Delmarva tale of beer and oysters

    Baltimore Beer Baron: A Delmarva tale of beer and oysters

    When Brian McComas of Ryleigh's Oyster (36 E. Cross St., 1225 Cathedral St., 22 Padonia Road, Hunt Valley, [410] 539-2093, ryleighs.com) called and asked if I wanted to ride along and deliver some oyster shells from Baltimore to Fordham and Dominion Brewing in Dover, Delaware (1284 McD Drive, Dover,...

Cooking

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  • DIY Kitchen: Homemade bread

    DIY Kitchen: Homemade bread

    Anyone who knows me knows I hate baking. I love baked goods, obviously, but I can’t deal with the amount of precision that most baking requires. I know it’s all about the science of the desired chemical reactions, which should be a cool thing to engage in. Instead it’s just kind of a drag because...

  • In Season: Use locally grown hydroponic tomatoes to make roasted tomato mayonnaise

    In Season: Use locally grown hydroponic tomatoes to make roasted tomato mayonnaise

    Late snow and bitter cold have stifled progress in the fields, leaving us weeks away from field-grown tomatoes. Lucky for us, beautiful, locally grown hydroponic tomatoes will be available long before fields are producing fruit. Many producers are ramping up production after taking the winter off...

  • DIY Kitchen: Pasta Alla Carbonara that'll impress a one-night stand

    DIY Kitchen: Pasta Alla Carbonara that'll impress a one-night stand

    Ah, carbonara, one of my all-time favorites. Simple yet composed, cheap, quick, pretty easy but still fun to make, and hits all of the major hunger voids all at once: pork, cheese, salt, rich, starch, garlic, pepper. Yeah. A tip for those wanting to impress their one-night stand: Forget about mastering...

  • In Season: Roasted Celeriac and Sweet Potato Mash

    In Season: Roasted Celeriac and Sweet Potato Mash

    Cooking seasonally often calls for an added measure of resourcefulness. Wintertime, in particular, can test one’s culinary ingenuity. Asparagus, ramps, and greens are still months away, but experimenting with the unusual can reignite your creativity in the kitchen. New ingredients inspire and make...

  • In Season: Massaged Kale Salad

    In Season: Massaged Kale Salad

    A healthy salad can be a welcome respite from the holiday meals, cookies, booze, and general indulgences of the holidays. By now, we all know that kale is one of America’s favorite “superfoods.” It’s hard to go to any restaurant, food blog, or modern cookbook without seeing the leafy green brassica....

  • DIY Kitchen: Microwave cooking tips

    DIY Kitchen: Microwave cooking tips

    As I was scoring my monthly RoFo chicken fix the other day, I overheard someone in line discussing the “microwaved corn” video that’s been making the rounds, in which YouTuber Carl Blemming shows how to cook an ear of corn in the microwave without shucking it first. The woman in line discussing...

  • Arugula Salad with Bresaola and Manchego

    Arugula Salad with Bresaola and Manchego

    In what feels like an instant, summer has passed and we find ourselves squarely in the midst of fall. The onset of overnight frost will soon compromise the summer’s bounty, thus making way for heartier, cold-weather crops. Before long, farmers market tables will be brimming with cabbages, winter...

  • In Season

    In Season

    Plum season lasts from mid-July to mid-September in Maryland.

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