The latest restaurant openings, closings, and recent news.
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.
While most people may come for the wings, they stay for the spirit of the Station North spot.
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Food & Drink
The latest restaurant openings, closings, and recent news.
These area chicken dishes are so fly.
Cocktail ingredients and spirits are more nutritious than ever.
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!
Indian restaurant brings modern bistro vibe to former Tavern on the Hill space.
When it comes to cooking, it’s all about ease for The Ivy Bookshop owners Ann and Ed Berlin.
The latest restaurant openings, closings, and recent news.
The Red Boat delivers on Vietnamese fusion fare in Mt. Vernon.
Owners from Clavel and W.C. Harlan launch a new beer garden and natural wine and sake bar.
The latest restaurant openings, closings, and recent news.
The Wine Market Bistro rebrands itself as Ludlow Market, Bar & Bottle Shop in Locust Point.
Restaurants at Harbor Point offer something for every palette.
Dooby’s owner Phil Han talks new vendors including Korean eatery and all-day bar.
Ditch the dishes and head to these restaurants on Turkey Day.
Crab pie sums up the story of 75-year-old Matthew’s Pizza—and, just maybe, Baltimore itself.
The latest restaurant openings, closings, and recent news.
Baltimore dining destinations go above and beyond pumpkin spice.
Local chef Amanda Mack talks expanding her baking empire while sparking change.
Duck Duck Goose offers a sophisticated take on European cuisine without the pretense.
How the grit of our dive bars—and, yes, even our rats—makes the city home.
From public markets to lake trout, Baltimore has an eclectic food history.
Check out these local watch parties, boozy ballot celebrations, and voting day events.
The chef chats about cooking, the Baltimore food scene, and molecular biology.
As new spots switch things up, a few old-school standbys continue to soldier on.
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