A centerpiece of a little strip of Queen Anne’s County known as Fisherman’s Village, the seafood restaurant has been serving diners on the slower side of the Bay Bridge for nearly a century.
Smith shares how the six-part series came to be—with a little help from design queen Joanna Gaines—and her recipe for these beautiful blood orange tarts with meringue.
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!
The 62-seat boîte has provided chef Matthew Oetting a place to pursue his passion for taking classic dishes and transforming them with his own sophisticated spin.
After weeks in soft-opening mode, Prima Dopo—which translates to "before and after" in Italian—opens as a spot for dinner, drinks and snacks, or a nightcap.
Thanks to jerk chicken master Jeff Brown—plus some other spiced and fried chicken purveyors—the entire market is often perfumed a bit like the best imaginable state fair.
"When I came to Baltimore, the first thing I did was look for tacos," writes research editor Amy Scattergood, who moved here from Los Angeles. Luckily, she didn’t have to reload the U-Haul, as our town is filled with excellent taquerias.
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