Owner Damian Mosley Scales Down to Keep Quality High
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.
Irena Stein's Debut Cookbook, Photography, and Baltimore Eateries Bring Venezuela's Rich Cuisine and Lush Landscapes to International Audiences
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.
Kara Mae Harris' New Cookbook is a Feast
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.
Abundance Ripening in the Sun: Sunday Farmers Market Photos by Jill Fannon
Baltimore’s Farmer’s Market Under the JFX - Plus a Summer Gazpacho Recipe
At Mera Kitchen, the dialect is ever-expanding
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.
Since opening Allora in 2021, the duo known as Lilihana Group has opened three other restaurants and operates a catering business
Brendon Hudson and David Monteagudo’s Allora Offers Simple Roman Cuisine, Arguably the Best Pasta in Town
Chef Chris Amendola’s Edible Storytelling
To forage food in the natural landscape of a forest, or to crystalize salt from the waters of the Chesapeake Bay, is simply a chore, but to serve it on a plate in a restaurant centered around the mission—is narrative art.
Magdalena’s first Black executive chef talks about the bistro’s model, focused on local sourcing and accessibility
Emphasizing Maryland’s culinary traditions, while minimizing the impact of climate change, within the context of the Ivy Hotel
How a restauranteur, chef, author, and television host became a leader for environmental causes pertaining to foodways, health, and economic justice
John Shields strives to spread awareness of the farmers, biologists, and environmentalists restoring the Bay and the watershed’s soil, and rebuilding a local food economy through farm-to-table practices at Gertrude's Restaurant
A Fells Point Restaurant for Pizza, Polish, and Yugoslavian Comfort Food
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
Chelsea Gregoire, a Baltimore native and award-winning bartender, wants Church to be a place of community where power is truly with the people
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.
After immigrating to the US from Laos and working in restaurants for 15 years, Mona Kettavhong opened the Hampden restaurant in 2021
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.
Baltimore Spirits Company names Penn Eastburn as the first recipient of its LAB award
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.
"I already did the hard work, now it’s just time to grow.”
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.
An Interview with Max Lents of the Baltimore Spirits Company and Gallery
The Baltimore Spirits Co. Cocktail Gallery offers a chance for one of my favorite pairings: cocktails and art.
Chyno is many things at once: a food persona, a business owner, a cannabis advocate, a parent to an impressive plant collection
Through his work, Chyno constructs better realities not only for himself but for many other people in this city.
Kris Fulton of Sophomore Coffee on hospitality, inspiration from 'Cheers,' caramel macchiatos, and more
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.
Taharka Brothers' Detric McCoy reflects on the rebirth of the mission-driven ice cream company as a worker-owned cooperative
The founder of Taharka Brothers, Sean Smeeton, was my dad’s mentor when he was a teenager.
