Production of the fat, flavorful bagels—upwards of 12,000 per hour to stock eight locations—is carefully overseen by a family that embodies true American immigrant success.
Our Readers’ Poll launched in January as a way for readers to weigh in on their favorite people and places in the local dining scene. Now, the results are in!
To replicate the flavors they experienced on their honeymoon in Paris, Joseph and Amanda Burton opened their own restaurant in historic Hollins Market.
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.
Somehow, chef Robbie Tutlewski's Upper Fells Point spot feels like it’s always been here. Like a part of Old Baltimore that I thought was long gone had never left.
Sitting inside Clavel feels like the sunburnt sidewalks and beaches where I became obsessed with Mexican food are just outside my front door, metaphorically if not actually.
In the museum's latest permanent exhibition, curator Rachel Donaldson taps into the history of Baltimore watering holes from the Industrial Revolution until Prohibition.
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.