“If you’re going to put all this work into opening a restaurant, you might as well give credit to the people who helped raised you,” says Jacqueline Mearman, whose all-day cafe is an homage to her grandmother.
The word Candela—“fire” in Spanish—is an appropriate name for this 40-seat casual cousin of Alma Cocina Latina, specializing in handheld Venezuelan corn cakes.
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."
At the new restaurant from the Faidley family, ordering a crab cake is mandatory—but there are also plenty of other dishes that explore the bounty of the Bay.
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.
Supporting and preserving Maryland agriculture is at the core of the 145-year-old fair’s ethos, after all. Here are the locally sourced bites to look out for:
The Local Fry owners Kevin and Liz Irish serve elevated bar food that follows in the footsteps of spot's predecessor, the beloved Lobo, while also drawing worldly inspiration from their respective cultures.
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