EXPANSIONS
Vent Coffee at Our House: Not to be confused with R. House food hall in Remington, Our House is a new play space and community hub for families to hang out on Greenmount Avenue in Barclay. But what would a play cafe be without coffee for the caretakers? That’s why founder Maureen Nicol partnered with Sarah Walker and her team at Vent, which is headquartered at Union Collective in Hampden.
A coffee enthusiast, Nicols has been hosting pop-ups with brands like After School Coffee House and Buji Matcha while searching for a permanent coffee provider. “I like [Vent] coffee,” Nicols says, “but the people behind it [is what secured the deal].”
The partnership, which officially kicked off this week, features a full espresso and tea menu using Wight Tea Co. leaves, plus pastries baked by Walker. (The vegan apple cider donuts are a must.) While Our House is a dedicated space for young children under the age of 6, Nicols reinforces that the coffee bar is for “multigenerational community members” to come and enjoy even if they aren’t bringing kids in to play.
Snoasis Parkville: It’s officially snowball season, and the newest stand in town is a second location of Snoasis, which has been a Cockeysville staple since 1977. Parkville locals can now get their hands on the brand’s famed frozen treats (with drippy marshmallow and secret-recipe vanilla topping) via the entrance of Pete’s Crabs off of Joppa Road. We’re partial to rainbow, but you can also look out for the classic egg custard, Skylite, chocolate, and dozens of other refreshing flavors.
Soul Smoked BBQ at Broadway Market: The next time you visit the historic Broadway Market in Fells Point, follow your nose to find chef/owners Brandi Scott and Samara Greene-Scott smoking brisket, chicken, thick-cut ribs, and meatless jackfruit (plus prepping mouthwatering sides) from their new permanent stall, which officially cuts the ribbon on May 29. Like other beloved Baltimore mainstays—we’re looking at you Ekiben and The Urban Oyster—Soul Smoked started out as a regular at the Baltimore Farmers’ Market and the Fells Point Farmers Market.
“This moment means everything to us because it reflects not only our growth as business owners, but also the support system behind us,” Greene-Scott said in a press release. “Opening inside Broadway Market feels like the beginning of a new chapter for Soul Smoked, and for the community we’re building around it.”
OPEN
Jimmy’s Breakfast Bar & Grill: Jimmy’s is back on Broadway. The landmark greasy spoon first opened in 1946, serving up no-frills breakfast and lunch to politicians, athletes, and neighborhood regulars throughout the decades. In 2016, the Filipidis family sold the restaurant, but it never quite found its footing again, cycling through a renovation, a bankruptcy, a Shark Bar Grill, and eventually a shuttered storefront.
Now, its new owners—restaurateurs Prashraya Neupane and Binod Uprety, also behind Harbor Tandoor near Harbor Point and Namaste and Alonso in Roland Park—are reviving the diner concept with a 60-seat layout, open kitchen, and planned outdoor seating. Expect breakfast and lunch classics, as well as leveled-up plates like a crab cake eggs Benedict and strawberries and cream pancakes.
NEWS
Thai Street Joins Guinness Record-Breaking Team: Speaking of the aforementioned Broadway Market, longtime tenant Thai Street recently joined a group of Thai cuisine chefs and restaurateurs to break the Guinness World Record for the most Pad Thai cooked in an hour. Owners John Hartzell and Kesorn Imsin competed in the Songkran Festival celebrating the Thai New Year in Los Angeles on April 26. There, Hartzell and Imsin cooked more than 60 bowls of Pad Thai to help the team secure the win, with a total 1,338 bowls prepared in an hour.
“We met some really cool, down-to-earth people,” Hartzell told the Sun. “We actually went and hung out at a couple of their restaurants before we left. I would do it 100 times over.”
CLOSING SOON
Heritage Smokehouse: Last week, co-owners George and Jenny Marsh announced on social media that they plan to close their Govans barbecue joint in August. After five years, and transparent financial struggles citing the rising costs of ingredients, they won’t be renewing their lease. “We are so very grateful for the support many of you have shown us over the past five years,” the post reads. “Only because of your faithful repeat patronage have we managed to make it this far.”
They go on to share that they’re exploring new locations and partnerships for Heritage, but, in the meantime, they’re hoping to make their last summer in Govans a great one—with plenty of beef brisket, smoked kielbasa, and baked mac and cheese to go around.