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.
The restaurant in the old Red Star space kept much of the pub’s cozy interior, but the menu—from a Bangkok-born chef—is a far cry from pizza and wings.
Despite the city's reputation as being built by and for ship-builders, dockworkers, and fishermen, many of its current residents don’t get out on the water. For 25 years, the club has been working to change that.
The small-but-mighty plates still draw people, consistently, hungrily, to the Spanish restaurant in Station North—by most accounts, the first tapas restaurant in Baltimore.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.
