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.
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.
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.
