Our salute to the restaurant and bar industry pros who’ve defined the culinary landscape, not only breaking the mold but blazing new trails to tantalize our tastebuds.
Travel & Outdoors
For huntsman Ashley Hubbard, it's all about the hounds.
Food & Drink
Aside from transforming the southwestern corner of Broadway in Fells Point, the chef has also led the way in Baltimore's non-alcoholic drink revolution.
Food & Drink
The Mera team isn't just in it to feed people, but also to bring them together, realizing how food can unite diverse communities.
Food & Drink
The amiable owners weren't seeking fortune or fame when they opened Ekiben. Their renown just happened, though in retrospect, how could fusion fare this delicious and a duo this likable not steal the spotlight?
Food & Drink
For decades now, the 87-year-old has been feeding Baltimoreans her jumbo-lump crab cakes, widely regarded to be the best in the state.
Food & Drink
Over the last 16 years, the brothers behind Atlas Restaurant Group have opened a whopping 30 restaurants across four states.
Food & Drink
The owners of H3irloom Food Group were the first to uplift and pay homage to the African-American food roots of the Chesapeake Bay region and the broader diaspora—and that ethos infuses everything they do.
Food & Drink
The power pair behind Foreman Wolf Restaurant Group has shown the rest of the world what locals already know: In a city that sometimes suffers from an image issue, Baltimore has style to spare.
Food & Drink
With the opening of Gjerde's Woodberry Kitchen, farm-to-table dining became a part of the local lexicon.
Food & Drink
A seemingly permanent line waits for a seat inside Clavel in Remington, which is not only a restaurant, but a nixtamaleria, a mezcaleria, and one of the hippest places in town.
Food & Drink
The duo, which also oversees one of Baltimore’s first natural wine programs, helped put our little city on the national map with Le Comptoir du Vin.
Find the Best in Baltimore
More from this Issue
For huntsman Ashley Hubbard, it's all about the hounds.
We’ve plucked three suggestions for you to check out, but don’t hesitate to take a deeper dive into any of our regional producers—there’s never been a better time to go exploring.
Our salute to the restaurant and bar industry pros who’ve defined the culinary landscape, not only breaking the mold but blazing new trails to tantalize our tastebuds.
Set to release Oct. 14, the new book features dishes culled from manuscripts, oral histories, libraries, and the food historian's collection of over 300 regional cookbooks.
Stain contributed to the city’s acclaimed 2012 Open Walls project.
Now more than ever, local taquerías are making their delicious mark on the city.
From The Great Halloween Lantern Parade to Doors Open Baltimore, here are the local events to pencil in this month.
At the German-American fusion restaurant and bar on Harford Road, October is more than a month—it’s a feeling.
We spotlight the tiered Taco Tower at La Food Marketa in Pikesville, an architectural creation stacked with specialties like tacos, dips, and street corn.
The Remington shop's Instagram photo series shares images of employees' well-worn shoes, with each featuring descriptions about their brand, lifespan, and story.
With inclusive, innovative efforts, local companies refuse to let the curtain fall on Baltimore's opera scene—which dates back nearly three centuries.
We touched base with brow expert and aesthetician Crystal Swinder of The Browtender Studio to brush up on the latest brow tips and tricks.
The Highlandtown spot offers a full menu of traditional Latin American comfort food, but you can't miss the deeply addictive, made-to-order pupusas.
Summit Wellness owner Kalpesh Shah knows that dispensaries can be intimidating, so his goal is to make his shop as informative and accessible as possible.
In 'They Killed Freddie Gray: The Anatomy of a Police Brutality Cover-Up,' the independent journalist analyzes problems with the established narrative that Gray was fatally injured during a “rough ride.”
Leslie Stevenson's magical corner shop was part of the first wave of businesses that turned the neighborhood into a shopping mecca—and it continues to be one of its biggest draws.
Choosing a shop that aligns with your vision and comfort level is half the battle, so here's a mini rundown to help with your research.
Known for coming up with quirky, original concepts, chef Jesse Sandlin has pulled yet another rabbit out of her hat.
Directed by professor and historian Martha Jones, the new Hard Histories initiative examines how racism has persisted over a century and a half at Hopkins.
In its 19th year, the group is moving forward with its first woman of color leader and a beautiful new facade at its location next to The Charles Theatre.
We catch up with the founder of Storybook Maze—a local program intent on increasing literary access in underserved communities.
Aside from transforming the southwestern corner of Broadway in Fells Point, the chef has also led the way in Baltimore's non-alcoholic drink revolution.
The Mera team isn't just in it to feed people, but also to bring them together, realizing how food can unite diverse communities.
The amiable owners weren't seeking fortune or fame when they opened Ekiben. Their renown just happened, though in retrospect, how could fusion fare this delicious and a duo this likable not steal the spotlight?
For decades now, the 87-year-old has been feeding Baltimoreans her jumbo-lump crab cakes, widely regarded to be the best in the state.
Over the last 16 years, the brothers behind Atlas Restaurant Group have opened a whopping 30 restaurants across four states.
The owners of H3irloom Food Group were the first to uplift and pay homage to the African-American food roots of the Chesapeake Bay region and the broader diaspora—and that ethos infuses everything they do.
The power pair behind Foreman Wolf Restaurant Group has shown the rest of the world what locals already know: In a city that sometimes suffers from an image issue, Baltimore has style to spare.
With the opening of Gjerde's Woodberry Kitchen, farm-to-table dining became a part of the local lexicon.
A seemingly permanent line waits for a seat inside Clavel in Remington, which is not only a restaurant, but a nixtamaleria, a mezcaleria, and one of the hippest places in town.
The duo, which also oversees one of Baltimore’s first natural wine programs, helped put our little city on the national map with Le Comptoir du Vin.
