COMING SOON
Viale Pizza: Last weekend, the crew that runs warm-weather hangout Key Neapolitan by Verde served its final wood-fired pies off of Key Highway. Featuring tented tables, Checkerspot brews, and lawn games, the food truck stop also housed a sister concept, Crushed Velvet, known for its colorful Hawaiian shave ice (like a snowball, but fluffier.) Turns out, that final service was more of a “see you later” than a goodbye, as the team recently announced plans to take over the former Paulie Gee’s space on Chestnut Avenue in Hampden this summer.
“We’re going to keep the vibes casual and fun with games like ping pong and pool, just like at our original space,” co-owner Kate Shotwell told SouthBmore.com, adding that, despite the name change, the pies and shave ice will still be the focus. The opening marks a reactivation of the pizza palace, which briefly housed a holiday pop-up from The Charmery and Big Softy, but has otherwise sat vacant for more than a year.
OPEN
Yossef’s Laffa-Milia: The Owings Mills dining scene recently welcomed a brick-and-mortar for this Israeli street food-inspired kitchen, which previously operated as a food truck. Ever since cutting the ribbon on March 8, owners Yossef and Hana Shavi and their family have been dishing up daily soups, sabich (pita sandwiches), and customizable bowls topped with their fan-favorite falafel. Desserts, like scratch-made tahini cookies and apricot-pistachio baklawa, are also available to round out your visit.
NEWS
Lib’s Grill Taking Over Harryman House: Reisterstown locals have been feeling the void left by Harryman House, which was a solid haunt for a hearty meal or drink at the bar for more than four decades. But soon enough, the dining rooms will be full yet again. According to the Baltimore Business Journal, the family behind local restaurant empires Liberatore’s and Lib’s Grill are expanding into the space. They’re planning minor upgrades, and will debut it as a new Lib’s Grill location—highlighting raw bar options and seasonal plates—later this summer.
SHUT
Herman’s Bakery: Dundalk dwellers are stocking up on strawberry shortcake and chocolate tops in the wake of the news that this family-owned bakery is packing it in after 103 years. Third-generation owner Harry Herman Jr. and his family have announced that they will be shuttering on March 31, as they prepare for a new chapter.
“Recently, a number of the family members have been stricken with illnesses,” Herman Jr. told WBAL-TV. “Some of them are getting a little older as time goes on, so we, as a family business, made a decision that it was probably best for us to close so as to not have our reputation maybe tarnished over time.”
The bakery opened in Canton in 1923 and later moved to Dundalk in 1958, but has always been beloved for its buns, marshmallow donuts, decorated cakes (see the cover of our April issue when it hits stands next week), and service with a smile.
Maillard Patisserie: It’s a sad week for sweet spots. On the heels of Herman’s, Maillard owner Caitlin Kiehl took to social media to announce that she plans to close both of her shops in Hampden and Hamilton-Lauraville this spring.
“The reality is, this work can be mentally, physically, and emotionally exhausting,” she wrote. “Owning a small business is a 24/7 job, and after five-plus years, I need to take some time off to rest, reset, and prioritize time with friends and family.”
Before she says farewell in the coming weeks, show Kiehl some love by stopping into either location to pick up some pretty pastries, pies, fruit tarts, and the iconic sea salt-topped chocolate chip cookies.
The Wine Collective: Sunday marked last call for this trailblazing wine bar inside Union Collective. Since opening in March 2020, the co-op run urban winemaking facility became much more than an oasis for oenophiles to sip rare blends while snacking on tapas plates. It served as an innovative makerspace for small wineries to push boundaries together.
As the team shared in a farewell post, major wins throughout their run included incubating 10 wineries and putting Maryland-made vermouth on the map. “Looking back, we see a story of endurance,” the post reads. “We see beauty made by many hands. We see a total success in what mattered most.” There’s no word yet on what the 12,000-square-foot production facility and tasting room will house next. Stay tuned.