If you're on dessert duty this year, this guide is for you.
Our lengthy list of local restaurants and caterers that will help you get away with not cooking this year.
At the Creative Alliance on Saturday, explore the roots of the nostalgic diner dish with chefs, cookbook authors, food historians, and a film screening.
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The spot has seamlessly fit into the bar scene because it’s not trying to replicate its predecessor—it’s just trying to be itself.
Editors react to some of the inventive new eats—fried, stuffed, skewered, you name it—on offer.
Husband-and-wife team Daniel and Helen Wassé feature aromatic dishes from their native Ethiopia at the weekly farmers market—and expansion plans are in the works.
The latest restaurant openings, closings, and recent news.
Most of the dishes are doused with chiles in one form or another, but thanks to chef Frank Liang’s deft touch in the kitchen, the food is not overwhelmed by heat, but by flavor.
From our top bottle shop and breakfast sandwich to the best new restaurant, here's our annual ode to excellence in the local dining and hospitality scene.
The charming Roman-inspired aperitivo bar and restaurant is a welcome addition to O’Donnell Square.
Nominate an extraordinary student who stands out as a leader or change-maker in their community. Submissions due December 16th!
The latest restaurant openings, closings, and recent news.
The latest restaurant openings, closings, and recent news.
Local chefs are putting their own unique touches on brined produce.
Some 15 years—and a score of restaurant jobs—after appearing on reality TV, Sandlin has found her own sort of fame on a local level.
Expect a Western Pacific-inspired menu from executive chef Kiko Fejarang.
From mounted marlins to paper-wrapped picnic tables, long live these old-school spots.
Strong, spicy, pungent—and known to clear a sinus or two—Tulkoff's fiery products have local roots that date back 98 years.
The latest restaurant openings, closings, and recent news.
“Mr. Wonderful said, ‘We’ve had a lot of plant-based things on the show and they all taste like crap, but this tastes good!’” recounts co-owner Aleah Rae Montague.
From adult slushies to icy margs, blended beverages are plentiful at local bars.
To date, the Baltimore County baker has an average of 25-million page views each month on her website, which now includes 1,200 recipes and educational videos.
Despite being so close to bustling 36th Street, the courtyard that’s home to the outdoor establishment feels far removed from the rushed rhythms of the city.
Two years after a fire shuttered the beloved West Street watering hole, it has officially returned with a nimble menu that manages to be posh, playful, and a little punk all at once.
From bins of taffy and buckets of just-cut fries to towers of ice cream, the beach is an edible paradise.
The latest restaurant openings, closings, and recent news.