Food Writer
Nani Ferreira-Mathews is an author, freelance journalist and community organizer, and a worker-owner at Thread Coffee Roasters in Baltimore, Maryland. She holds a bachelor’s degree in journalism from Georgia State University.
Baltimore’s Premier Restaurateur
His multifarious approach to restaurants became a superpower as he opened one after another from 1995 until 2025. Foreman has worked in every one of his restaurants in multiple roles: chef, wine director, designer, and construction. “I’ve built no restaurant that I’ve not slept in,” he says.
How an Unassuming Storefront on Maryland Ave Became a Site of Foodie Pilgrimage
Le Comptoir du Vin in French, opened in 2018 as a natural wine bar and neighborhood bistro in Baltimore’s Station North Arts District. It immediately received national attention when it was named one of the nation’s Best New Restaurants in 2019 by Bon Appétit.
Sicilian Bakery in Remington 'Doubles' as a New York-Style Pizza Joint
The pursuit of the perfect dough is a holy pilgrimage that every serious pizza establishment must embark on.
German and Polish Food Traditions Flourish at Chachi's
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.
Award-winning Fermenters Invite the Curious to Market, Bar, and Tasting Room in Govans
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.
Slutty Vegan and Bar Vegan Open in The Baltimore Peninsula
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.
The DC Restaurant Reinvents Itself on Baltimore's Greenmount Ave
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.
A restaurant and oyster farm serving oysters in an environmentally sustainable way.
True Chesapeake restaurant and farm serve as a restorative powerhouse for the Chesapeake Bay and its wild oyster replenishment project.
The Four Award-Winning Businesses Redrawing Baltimore's Food and Nightlife Map
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.
Chefs Catina Smith and Kiah Gibian Nourish Community with Shared Kitchen
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.
And Their Migration to Waverly
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.
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.
