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Step into the kitchen at Chachi’s at Fadensonnen and it won’t feel like a rotisserie chicken restaurant as much as an ode to the craft of cooking.
In 2022, Meaghan and Shane Carpenter opened Hex Superette in the front of their manufacturing facility on York Road. The sun-drenched dining room overlooks the grocery store.
Cole shares a swelling of emotions in seeing the line out the door for her Baltimore Slutty Vegan opening. She hopes the Bar Vegan opening will be a replay of that success.
A former wildlife conservationist, Executive Chef Olivier Caillabet's approach to food is mindful and inclusive. The ramen restaurant has soy-free, gluten-free, and vegan options. And they are all done well.
True Chesapeake restaurant and farm serve as a restorative powerhouse for the Chesapeake Bay and its wild oyster replenishment project.
From a handshake deal over a dive bar with a loanshark to the James Beard Awards and Bon Appétit's "Best of Lists"—it's been a long road down a few overlooked blocks.
Shared commercial kitchens have long been used to create positive economic, environmental, health, and social effects for communities—a mission that Our Time Kitchen hopes to foster in Baltimore.
What happens when you give a group comprising drag queens, vintage furniture enthusiasts, theater kids, and a mixologist free reign over a vacant storefront for six weeks? Find out this weekend at the closing of "Bad Casting and Other Questionable Decisions: Paintings by Alix Tobey Southwick."
Drawing from her experience working in nutrition and her dairy allergy, the intent was to produce a raw vegan chocolate product and to bridge the gap between refined food and holistic foods.
Gathering at the table and pausing to appreciate one another is always the best gift.
If you ask around town for the best restaurant, Blacksauce Kitchen is almost always among the top ten, but the brick-and-mortar shop is only open two days a week—Thursdays and Saturdays.
Over 50 recipes, developed in collaboration with Venezuelan chef Eduardo Egui showcase the Venezuelan staple in all its forms. The traditional corn arepa, neutral in flavor, is a vessel for endless variations.
In just 100 pages, the author, recipe developer, designer, and illustrator have made the case that there is a uniquely American cuisine: the story of migration, colonialism, and what comes after.
Baltimore’s Farmer’s Market Under the JFX - Plus a Summer Gazpacho Recipe
The worker-owned business model was a no-brainer for the founding members, who understand that true democracy in the workplace cannot be achieved without access to ownership.