Food Features

  • New and Necessary: G.A.Y. Lounge in Mount Vernon preps for Pride

    New and Necessary: G.A.Y. Lounge in Mount Vernon preps for Pride

    The sounds of a hammer slamming nails into the frame for a new fancy DJ booth and power saws slicing through wood battle the humping beat of Frankie Goes To Hollywood's 'Relax' at G.A.Y Lounge about a week before Pride and just a couple hours before the new Mount Vernon polyglot queer spot opens...

  • Canton's Cask & Grain Kitchen keeps it real

    Canton's Cask & Grain Kitchen keeps it real

    When you think of farm-to-table restaurants, Canton Square, with its slew of sports bars, isn't exactly the neighborhood that comes to mind. And if I'm being frank, the term "farm-to-table" itself has become as ubiquitous as "hipster" over the years, used, more often than not, as a branding tool...

  • New America expands on the classic diner with help from artists

    New America expands on the classic diner with help from artists

    The giant poop tubes wrapping around the corner of Eutaw and Franklin are finally gone, freeing New America Diner [429 N. Eutaw St., (443) 388-8576] from the unsightly border it skirted in its first three months open for business. Owner Fiona Sergeant hopes to set up their outdoor seating, for...

  • How to make caramel edibles and some cosmic cannabis oil

    How to make caramel edibles and some cosmic cannabis oil

    At this year's Cosmic Cocktail, an attendee handed me a caramel edible that was so potent its smell filled the AVAM elevator as I headed upstairs. It also kept me high for the whole evening. It wasn't only how stoned it got me but the whole presentation—it was wrapped in parchment paper and it...

  • Like Fine Wine: Terpenes are what's next for weed

    Like Fine Wine: Terpenes are what's next for weed

    Steve Herin, a pot farmer in Pueblo, Colorado, who has won two Cannabis Cup prizes, can recall the first time he tasted good pot. As it happens, he says I sold it to him. This was more than 20 years ago in South Carolina, and though I don't recall selling him any, I know exactly what he is talking...

  • We're late to the party but Gnocco in Brewers Hill is pretty much flawless

    We're late to the party but Gnocco in Brewers Hill is pretty much flawless

    "Have you tried Gnocco yet?" a friend asked several weeks ago. I hadn't. Gnocco (3734 Fleet St, [443] 449-6540 gnoccobaltimore.com) has been on my to-visit list for some time, but for one reason or another, I hadn't gotten around to making the trip to Brewers Hill. And after a while, the restaurant...

  • The Smell: Blacksauce Kitchen makes the jump to a brick and mortar location

    The Smell: Blacksauce Kitchen makes the jump to a brick and mortar location

    Remember that classic scene from Saturday morning cartoons where a hungry character would get a strong whiff of a delicious smell—whether it was a freshly baked pie or a steamy bowl of soup—and be hypnotically lured in its direction? The Smell, a persuasive white vapor, wafted through the air from...

  • Ate Dat: Abdu Ali muses on food as self care

    Ate Dat: Abdu Ali muses on food as self care

    Musician Abdu Ali didn't come to this interview to play. On his phone, he's made a list of eateries he loves and wants to shout out. He pulls it up at the start of our meeting at Dukem Ethiopian Restaurant in Mount Vernon because he didn't want to forget anything. "I'm a food thot," he tells me....

  • Dog Eat Dog: Two food spots for dog lovers

    Dog Eat Dog: Two food spots for dog lovers

    In honor of this year's Pets Issue, we wanted to highlight a few of Baltimore's dog-themed and dog-friendly eating spots. Bone appetit! (Sorry) Kooper's Chowhound Burger Wagon, (410) 563-5423, brgrwagon.com Thursday is Koopers Day at City Paper, The Sun, the Transit Administration, and elsewhere...

  • Butchers Hill Society offers good food, but isn't quite up to par

    Butchers Hill Society offers good food, but isn't quite up to par

    "Are you from the neighborhood?" asked the woman, gray-haired, fuschia-sweatered, from the table behind us. She had already been greeted by other diners passing through the narrow room while she finished her meal, and now, preparing to leave, she was warm while making our acquaintance. When we...

  • Eat 2017

    Eat 2017

    Baltimore is a special kind of food town, with favorites and staples that go beyond our steamed crabs and unwavering loyalty to Old Bay seasoning on anything and everything. You can also get a chicken box smothered in salt and pepper and ketchup, a meaty sandwich piled too high with pit beef, endless...

  • The Elephant brings the Brass Elephant into now

    The Elephant brings the Brass Elephant into now

    There’s nothing “on trend” about The Elephant. There aren’t any made-to-look-old Edison bulbs (well, I did spy one in an old chandelier, but I’m pretty sure it’s original), repurposed barn wood, or dolled-up plates of Korean-fried chicken. But what they do have—despite prices that give some sticker...

  • The Room in Mount Vernon lives up to its 'nothing fancy, just really good' slogan

    The Room in Mount Vernon lives up to its 'nothing fancy, just really good' slogan

    The week between Christmas and New Year's is strange. If you celebrate, you are recovering from the frenetic, garish, in-your-face cheeriness of Christmas and even if you don't, the world gets quieter and the streets are easier to navigate, with many people off from work or away celebrating with...

  • Top Ten New Restaurants of 2016

    Top Ten New Restaurants of 2016

    1. Gunther & Co. (3650 Toone St., [443] 869-6874, eatatgunther.com) When I walked through the doors of Gunther & Co., the first large-scale restaurant that has opened in Canton in a while, I was taken aback with how owners Nancy Hart and Jerry Trice (who’s also the chef) reimagined the former Gunther...

  • Top Ten Baltimore Dishes of 2016

    Top Ten Baltimore Dishes of 2016

    1. Fettuccini with lemon and pistachios at Hersh’s (1843 Light St., [443] 438-4948, hershs.com) There are many factors that may be keeping you from discovering Hersh’s pasta section. Maybe it’s the fact that the comfortable neighborhood joint is hidden away on the southside, requiring a drive past...

  • Top Ten Baltimore-Area Drinks and Brews of 2016

    Top Ten Baltimore-Area Drinks and Brews of 2016

    1. Chardonnay Barrel Belgian style ale by Evolution Craft Brewing Company (201 E. Vine St., Salisbury, [443] 260-2337, evolutioncraftbrewing.com) If you’re not turning your drive to the beach into a brewery crawl (with a DD, of course) you’re missing out. Eastern Shore Brewing in St. Michaels,...

  • Why Roy Rogers needs to bring its 'holy trio' to Baltimore

    Why Roy Rogers needs to bring its 'holy trio' to Baltimore

    Greetings, Fast Foodie readers. Welcome back after a bit of a long (and unintentional) hiatus. In the time since my last column, KFC brought back its Nashville Hot Chicken, Taco Bell gave away Doritos Locos Tacos because Francisco Lindor stole a base in the World Series, president-elect Donald...

  • Wet City offers unique brew selection

    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...

  • Unpacking the Peppadew: What's real, what's fake and does it matter?

    Unpacking the Peppadew: What's real, what's fake and does it matter?

    We cracked the Peppadew code. Come at us, coppers. Back in March we went on a quest to discover what makes the Peppadew tick, where it comes from, why it's patented, and how we could bootleg them ("Thugs," Armed Guards and the Black Market for Delicious Patented Pickled Peppers). We had to do it...

  • Dovecote Café looks to create strong local bonds

    Dovecote Café looks to create strong local bonds

    Bright, sunny, and inviting, Dovecote Café (2501 Madison Ave., [443] 961-8677, dovecotecafe.com), located in Reservoir Hill, might not look revolutionary, but it is. Since Aisha Pew, Aisha's mother Gilda Pew, and Aisha's partner Cole opened Dovecote a little over a year ago, the eatery has served...

  • Daniela Pasta and Pastries moves into a bigger space, still delivers

    Daniela Pasta and Pastries moves into a bigger space, still delivers

    In 2011, Sardinian-born Daniela Useli opened a small storefront carryout on 36th Street in Hampden. Soon, the neighborhood was swooning over her baked goods like sfogliatelle, the flaky pastries sometimes known as "lobster tails," and cream-filled bomboloni doughnuts. Patrons folded themselves...

  • A taste of Zion Church's Sour Beef dinner

    A taste of Zion Church's Sour Beef dinner

    For a host of reasons both politico-historical and culinary, German food has been so assimilated into this country that no one in Baltimore would go to German restaurants if they were still around, which is why almost none of them are. That's meant hard times for some of us; in my family, Thanksgiving...

  • The High Life: On CBD

    The High Life: On CBD

    The Maryland Medical Cannabis Commission is severely fucked up and not in a good way, like stoned, but like someone you see that is about to tip over but miraculously remains standing at an impossible angle. The problem is, people suffer while these fuckers nod. First, they get too many applicants,...

  • Failed amendments to zoning bill would have put restrictions on booze, and they may come back

    Failed amendments to zoning bill would have put restrictions on booze, and they may come back

    A bill that would rewrite the city's zoning code passed last week, but not without drama. A series of amendments, proposed by Councilman Nick Mosby and passed by The Land Use and Transportation committee, would have made it virtually impossible to open a bar or liquor store—and probably impossible...

  • Pikesville Rye has been discontinued

    Pikesville Rye has been discontinued

    On a bottom shelf in the Wine Source, below the good whiskeys and the merely tolerable ones, is a small card with a tombstone on it. Beneath the RIP is a picture of the Pikesville Rye white label and to the side of this tombstone is a message that reads: "Pikesville 3-year 80 proof Rye has been...

  • 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...

  • 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...

  • 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...

  • 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?...

  • Gorging on comfort food at Breaking Bread

    Gorging on comfort food at Breaking Bread

    Returning from three days of camping at Fields Fest, I needed some serious hangover food. Not for a booze-induced hangover per se (though that was certainly part of it), but more like the in-need-of-relief-from-living-off-Cheez-Its-and-dried-salami-and-getting-four-hours-of-sleep-a-night kind of...

  • Gunther & Co.'s seasonal menu goes beyond local offerings

    Gunther & Co.'s seasonal menu goes beyond local offerings

    Judging by Gunther & Co.'s (3650 Toone St., [443] 869-6874, eatgunther.com) Instagram account, there are three things people already love about the three-month-old Brewer's Hill restaurant: cleverly named cocktails (a Meet the Beet-alls or a Rye'n Gosling, anyone?), oysters all ways, and the 16-foot...

  • Niwana offers Korean and Japanese fare in a cozy, familial atmosphere

    Niwana offers Korean and Japanese fare in a cozy, familial atmosphere

    One doesn't usually think of a Korean-Japanese restaurant as a local diner, but Niwana (3 E. 33rd St., [410] 366-4115, niwanarestaurant.com) fits that role for many that live or work in Charles Village. On a Wednesday evening, the restaurant is full of locals—some that appear to be on a dinner...

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