The catering company, which now has its own restaurant in Mount Vernon, works to recalibrate the relationship between food systems and the hospitality industry.
After 14 years, Brown recently stepped down as a senior pastor to work full time for the Black Church Food Security Network—a nonprofit he founded that connects Black churches and their gardens with Black farmers.
Interior pieces by artists including SHAN Wallace, Ernest Shaw, and mother-son duo Oletha DeVane and Christopher Kojzar have one mission: to bridge the gap between the old Lexington and the new.
The president of Lutheran Immigration and Refugee Services says her experience growing up as an immigrant in Baltimore forever altered and molded her life.
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 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?
Though the noodle dishes are all very good, what you’re here for is the crunchy and succulent fried chicken—described as a Laotian take on the Baltimore classic.
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.
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.
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