Exploring why, these days, pastry chefs are often as much of a luxury as the desserts themselves.
The concept might be more vibrant than its divey predecessor, but the new owners of the Remington fixture are serious about maintaining its nostalgic, neighborhood tavern feel.
A woman loses her best friend and gains his grieving 150-pound dog.
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Marta
Marta in Butchers Hill serves a sourdough boule and a spread of house-cultured butter with Maldon sea salt, herbs, flower petals, and basil oil.
The 62-seat boîte has provided chef Matthew Oetting a place to pursue his passion for taking classic dishes and transforming them with his own sophisticated spin.