Every neighborhood should have a little cocktail bar like Good to Great. Make no mistake, the hidden gem nestled on a quiet backstreet in Locust Point is small—but it packs a punch.
The building once housed 1157 Bar + Kitchen, the spot beloved for its craft cocktails and Korean fried chicken wings that closed in 2023. New owners Kieran Lahmann and Giancarlo Zerega, veteran bartenders who met while working at a bar in Washington, D.C., saw potential in the space, which is largely unchanged with their new concept.
The focus of the dimly lit interior (a trend we’re seeing more and more of around the city) is the 10-seat bar. Behind the stools sit five intimate, two-person booths offering treasured privacy. In the back there’s a communal table. The whole place emanates coziness.
Christmas jazz was playing when we arrived on a chilly December night. One spot at the bar was occupied by a man working on his laptop. A woman sat at another sipping on a cocktail while happily scrolling on her phone. A group of four laughed at the communal table, and a couple sat at one of the booths enjoying their drinks in what appeared to be comfortable silence. Everyone looked quite content. That’s the essence of Good to Great—it’s truly a neighborhood spot that’s welcoming to anyone.
A large reason why is the staff, who seem to be genuinely delighted that you’re there and certainly are invested in making sure you pick the right drink. After a short conversation discussing the menu, which on this night featured nine cocktails and two dessert libations, we settled on the Juan Appleseed.
Apple cider and bourbon concoctions are everywhere this time of year (that’s not a complaint), but here, the cider is paired with mezcal and garnished with a thin slice of apple covered in chilito, a mildly spicy and subtly sweet seasoning. The result is a warming drink with hints of smokiness and more tanginess from the cider.
There’s a section of the menu devoted specifically to Maryland beers, which can be ordered by the pint or half pint. Three Maryland wines are available, and Prosecco and an Americano cocktail are available on tap, as well.
Little touches abound here, and they combine to make visits special. The P.S. Spro’tini—Good and Great’s take on the ubiquitous espresso martini—is served in a chilled glass, making the drink a wonderfully smooth sipper.
There is a small kitchen that, as of now, produces snacks like cheeses, olives, and pickles. The charcuterie board was populated with delicious meats like mortadella, Spanish chorizo, and Italian fennel sausage. When Lahmann packed the leftovers to go, he made sure to put the blue cheese in a separate box with extra bread. He also threw in some spicy green beans for us to try.
Good to Great, which opened last March, is already much closer to its last name than its first. As we left, Lahmann said, “See you tomorrow.”
We didn’t make it in the next day, but we’ll certainly be back soon.