FOOD FEATURES

We've Lost that Loving Feeling

We've Lost that Loving Feeling

In Japan, ramen is a labor of love: Stocks are cooked for hours, flavors are cultivated through decades of experience, and family recipes are fiercely guarded. It’s serious business which, despite its difficulty to...

High Voltaggio in Power Plant

High Voltaggio in Power Plant

It begins with a wisp of a breadstick shot through with fennel seed. Brittle and hard between your teeth, it shatters with just a little pressure, tasting like taralli, that chubby Italian pretzel-like snack, though this...

The Corner Pantry

The Corner Pantry

6080 Falls Road

Farm to Grill

Farm to Grill

Farm-to-table restaurants are noble pursuits. When done properly, buying produce from local farms helps out small local businesses while reconnecting diners with produce and varieties of meat that...

BricknFire Pizza

BricknFire Pizza

It’s hard to categorize BricknFire Pizza. It’s not a restaurant. Not a food truck either. Maybe we could call it a “Pizza Gypsy.” The owners roam from their homebase at The...

Born-Again Vegan

Born-Again Vegan

I used to be a vegan. It only lasted about six months, since it didn’t arise from any passionate conviction that eating animal products is wrong or that the environment is better served by...

Spices Galore

Spices Galore

While Indian food in America has become as staid and watered-down as American Chinese, it’s nice to find a newcomer like Charles Village’s Masala Kitchen (3105B St. Paul St., [410] 235-...

Review: Pazo

Review: Pazo

Nearly 10 years old, Pazo (1425 Aliceanna St., [410] 534-7296, pazorestaurant.com) has reached what could be considered midlife in the restaurant world—no small achievement in a city that has seen dining...

Parts and Flavor

Parts and Flavor

After Spike Gjerde's last venture Shoo-Fly earned mixed reviews from City Paper ("Spike strikes an off note," Eats & Drinks, Nov. 6, 2013) and others, there was some talk around town that Gjerde and company might...

Ethel’s Creole Kitchen in Mt. Washington comes back in style

Ethel’s Creole Kitchen in Mt. Washington comes back in style

AFTER YOU'VE CLIMBED THE FRONT PORCH STEPS at Ethel's Creole Kitchen (1615 Sulgrave Ave., (410) 664-2971, ethelscreolekitchen.com) and admired the freshly planted window boxes, the immaculate picnic tables, and the two...

Mexicoland

Mexicoland

We Americans love a safe experience without risk. Think about Busch Gardens in Williamsburg, Va, the amusement park which used to call itself "Old Country." It's a caricature of Europe, with busty beer fraus serving...

Vive Le Garage

Vive Le Garage

French food has fallen out of favor in popular culinary circles in the past decade. Beef bourguignon has given way to Korean pork tacos, white-clothed fine dining to paper napkins and food trucks. The hard-held belief...

Still Waters

Still Waters

One doesn't expect to find folks like Ben Lyon and Jaime Windon living in sleepy St. Michaels. Tall, slender, model-esque, the young 30-something couple-Windon, a professional photographer, and Lyon, once a Wall Street...

Another Slice

Another Slice

Back in April, I wrote a pizza-positive piece about many of the possibilities, pizza-wise, with which We The People are presented here in The City Where Errbody Knows More About Pizza Than You. Pizzabilities!

Big Cheese

Big Cheese

You walk into a cheese shop-looking to impress a date or to up the ante at a dinner party-and you find yourself looking at 50-plus varieties with names like Bonde D'Antan, Taleggio, and Tomme de Savoie. Head spinning, you...

Cheese 101

Cheese 101

"Essentially you're trying to turn milk into a solid object through getting it to coagulate, cutting it, getting it to expel as much moisture as possible, and aging it," head Wine Source cheesemonger Adam Engle says of cheese's farm-to-...

French Kitchen

French Kitchen

After an inexplicable 45-minute wait for starters, our meal at the French Kitchen (20 W. Baltimore St., [410] 539-8400, lordbaltimorehotel.com) had crossed into "comically bad" territory. It was a Friday night, we were...

The Spent Grain Trade

The Spent Grain Trade

On his farm in Long Green Valley, Baltimore attorney Mark Daneker raises between 25 and 30 Hereford cattle. "That's the brown cows with white heads," he says. "Actually they were first imported here to Hereford, Maryland,...

Getting Baked

Getting Baked

Back when I was doing IT work on the side, I ended up becoming friends with some of the folks that worked for my main client. It turned out that one of the guys lived in my neighborhood, right around the corner, in fact. So...

Science of the Lamb

There's a new kid on the block in Little Italy, and pasta is not what they're pushing. But the recently opened Yemen Arabian Restaurant (411 S. High St., [410] 385-4900) has lamb down to a science. Whether it comes...

Comings & Goings

• The Horseshoe Casino, coming soon to Downtown Baltimore (1525 Russell St.), has started to reveal how it intends to feed its gambling hordes, and it involves some well-known food celebrities. Guy Fieri, of bleached blond hair and WTF...

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