OPEN
Day & Night Exotic Cereal Bar: No matter what time of day, sometimes a good bowl of cereal just hits. Officially cutting the ribbon on Feb. 24, this nostalgic concept on the lower level of the historic Women’s Industrial Exchange Building downtown offers more than 100 colorful, crunchy classics in bowls with milk or ice cream, or incorporated into treats like bars, waffles, donuts, and milkshakes. From local operators Noel Warner and Brandi Forte, the whimsically decorated eatery is supported by Downtown Partnership’s Baltimore Culinary Exchange Program—which awards grants to budding food businesses in an effort to boost the city’s 106-block downtown district.
The Bun Shop: The 4MLK Building at the University of Maryland Biopark is now home to an offshoot of The Bun Shop—the fan-favorite cafe that has been serving its worldly coffees and pastries in Mt. Vernon for more than a decade. Now, biotech researchers that frequent the state-of-the-art facility will be able to fuel up with the shop’s signature coffees and teas, as well as eats and sweets like Tikka Rolls, ham and gruyere turnovers, fried mac and cheese buns, and chocolate chip cookies. For a heartier lunch, owner Minh Quang Vo’s other new spot, Bijoux by Buttonwood, is now open in the 801 W. Baltimore building just across the street.
COMING SOON
Chicken Salad Chick: Known for jazzing up a basic scoop of chicken salad with flavors like apple-pecan, barbecue, and cheddar-ranch, this Alabama-born chain has become a Southern staple. The eatery made its Maryland debut with a Westminster location in Carroll County last year, and now, Baltimore diners will be able to see what all the hype is about when a new Chicken Salad Chick opens at Valley Village off of Reisterstown Road in Owings Mills this summer. The alliterative offerings (think: the “Sassy Scotty,” “Fruity Fran,” and “Lauryn’s Lemon Basil”) pay homage to the real “chicks” in founder Stacy Brown’s life.
Speaking of Owings Mills expansions, Cheesesteak & Co. in Elkridge—whose hefty hoagies have garnered tons of attention from followers and food reviewers on social media—recently announced a second location in the works in the Northwest Baltimore County area in the coming months. Stay tuned for updates.
Fruition at 135th: The proverbial revolving door at the historic Alex Brown & Sons investment bank building downtown has spun around yet again. After brief stints as the Alexander Brown Restaurant and Zander’s within the past few years, the East Baltimore Street landmark will now be home to Fruition at 135th—an elevated social spot specializing in cocktails and seafood. Expected to soft open in March, the restaurant will offer brunch, dinner, and private events in the space, which still boasts original marble walls and columns and its famed domed stained-glass skylight.
Raw & Refined North: Canton’s waterfront bar is making a splash in Essex this summer, taking over the former home of The Crazy Tuna on Hopkins Creek. Just in time for warm temps, the second location will bring the bar’s dockside vibe—offering menu favorites like lobster rolls, chicken Caesar tacos, burrata BLTs, tuna poke, and classic crab cakes. Long known for its outdoor deck bar overlooking the marina, the property will also be revived as a destination for sipping icy Crushes, sparkling spritzes, and frozen drinks (frozen espresso martinis, anyone?) while soaking up the sun.
NEWS
Terra Cafe: Residents of the Barclay/Old Goucher area may have noticed that the lights have dimmed at Terra Cafe on 25th Street—a haven for food, live music, art, and community conversation throughout the past two decades. Sadly, owner Terence Dickson was forced to close recently due to shut off power as a result of unpaid BGE balances. He has now established a GoFundMe in an effort to get the cafe back up and running.
“When COVID-19 shut the world down, we did not close our doors. While many stayed home, Terra Cafe stayed open—preparing and distributing thousands of healthy meals every week for youth, elders, and families across Baltimore. We showed up when the city was quiet, and the need was loud. We fed people. We held space. We were present,” reads the crowdfunding page, which goes on to explain that, when the pandemic subsided, the restaurant never received aid. “Terra Cafe was shut out—cut off from meaningful assistance from the City of Baltimore, the State of Maryland, and ultimately from BGE. Like many micro-businesses rooted in care rather than capital, we were overlooked as relief flowed elsewhere.”
As the GoFundMe remains active, locals can also show their support by attending a fundraiser in the cafe’s outdoor space on Feb. 28, or by ordering one of Dixon’s iconic fish subs via Uber Eats.
EPICUREAN EVENTS
2/23-2/28: Olive Garden Week at The Dive
Canton’s gem of a corner bar known for its playfulness—from its vintage cups to its board game collection—is bringing back Olive Garden Week, which, yes, is essentially exactly what it sounds like. Think: a menu takeover with fried ravioli, classic spaghetti and meatballs, the “Tour of Canton” (a sampling of chicken parm, lasagna, and fettuccine alfredo), and, of course, tons of breadsticks.
2/25: Alma x Magdalena: Celebrating Africa in the Americas
In honor of Black History Month, Alma Cocina Latina chef Héctor Romero is inviting Magdalena chef Scott Bacon into the kitchen to collaborate on a thoughtful menu that showcases the intersection of African and Latin food traditions. Expect a four-course, family-style meal “inspired by migration, memory, and flavors shaped by the African diaspora.” Reserve your seat at the communal table, here.
SHUT
Refocused Vegan: This meat and dairy-free dining destination—located just a few blocks north of Lexington Market—is closing this weekend after seven years. Originally, the last day of service was set for Feb. 15, but after an outpouring of support, owner Jerel Jefferies—whose award-winning mac and cheese has become beloved—decided to give regulars one last opportunity to say goodbye. (Stay updated on closing menu details by following Refocused on Instagram.) Although the restaurant will be no more, here’s hoping we see Jefferies—and his signature “Soul Bowls” filled with chick’n, cauliflower, and barbecue tofu—around town in the near future.