Amy Scattergood is the research editor at Baltimore. Formerly editor of the Los Angeles Times Food section, she has degrees from Yale Divinity School, the Iowa Writers Workshop, and Le Cordon Bleu. She has written a book of poetry and co-written a James Beard Award-winning whole grain cookbook.
You can find the thoroughly English experience—think: a strong brew and a scone with clotted cream and lemon curd—in places as diverse as a historic restaurant, a cozy tea room, and a cocktail-inspired hotel bar if you know where to look.
The community taproom is one of the leading examples of what Baltimore’s historic churches, many of which have increasingly become vacant or outright abandoned, can transform into, as part of what’s called “adaptive reuse."
Located seven miles from BWI, the Vietnamese comfort food spot offers oversized bowls made with beef stock that's been slow-simmered for 20 hours with aromatics.
The matriarch of a local Burmese family–an experienced home cook branching out into her first restaurant—spotlights dishes such as laphet thoke (traditional tea leaf salad) and amazing noodle soups.
Jimmy Emmert—who comes from a long line of Chesapeake Bay watermen—and his wife, Lori, took over the former Floyd’s Crossroads Pub in Dayton two years ago.
The Bay Mushrooms—a small, family-owned farm in Caroline County—is the brainchild of Jose Prieto-Figueroa and Bianca Soto, who met studying agriculture.
Pho Saigon is a destination for many—not just the nearby UMBC students who often come in groups—to enjoy its hubcap-sized bowls in dozens of variations.
The south side of the Inner Harbor used to house convoyed rows of such shipyards, but now there is only this one—which has been operated by the Lynch family for more than a century.
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