Food & Drink
Food & Drink
Situated in the former site of Henniger’s Tavern in Upper Fells, Chef Robbie Tutlewski christened Little Donna's after his Yugoslavian grandmother, reportedly short in stature but large in culinary influence
Church seeks to create a space unlike any other, a place of community and gathering much like that of an actual church but without the fear of being shunned or castaway into the murky margins as an outsider.
From her friend’s mom who decided to live in Maryland, to the sugarcane operator who pushed her forward, to the friend who introduced her to her wife—each of our lives is a glass box covered with the fingerprints of others.
There’s a long, storied history of art students supporting the booze industry. Now, a local distillery is giving back to the MICA community in a big way. This year, the Baltimore Spirits Company announced Penn Eastburn, a recent painting MFA grad, as the first recipient of its $10,000 LAB Award.
Strength to Love II bolsters an impressive roster of produce year-round. Collards, squash, and kale are amongst the produce being sent far and wide throughout the city.
Through his work, Chyno constructs better realities not only for himself but for many other people in this city.
Fulton wants Sophomore to be a place for people to have experiences—some of them hopefully a little more profound than my remembrance of being sweaty and late—a place where friends can gather and conversations can be sparked.
A cooperative rather than collective, Red Emma’s tweaks the sometimes oppositional, puritanical perspective of radicalism, expanding without compromising.
For the past three years, the five-person team has been hustling to return and rebuild, announcing this week that the Remington storefront is now back open to the public once more.
A shopping list of twelve Valentine's Day gift options, all made in Baltimore
Prior to COVID, the restaurant was booked many weeks out. Now they’re making it work through a grab-and-go storefront selling sandwiches, hearty stews, and baked goods to go.
She’s had a reverence for the confection since a fateful day in 2012 when, while working an event as a nutrition consultant, she stepped on a postcard advertising chocolate-making classes.