Best Thing We’ll Never Have to Do Again: EAT issue

Months of compiling, assigning, updating, writing, editing, fact-checking, copy-editing, and proofing 300 blurbs, all done by a tiny, overworked, and underpaid staff that’s still putting out a paper every goddamn week and, to top it off, can’t even afford to go to most of these restaurants we’re blurbing. While we always tried to make EAT a helpful guide to the city’s dining scene, with a lovely design and drool-worthy photos, the annual magazine insert was such a pain in the ass to put together. Don’t let that labor go to waste and find a copy while you still can (we still have a few and they’re still free—hit us up).

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