There’s a lot that competes for your attention when you enter Facci, the year-old Italian restaurant on the ground floor of the Inner Harbor high-rise, 414 Light Street.

There’s a lively bar, big enough to comfortably accommodate both people sipping a drink and those eating a full meal. Behind a glass partition, there’s a cook rolling homemade pasta, a not-so-subtle signal that you’re about to indulge in high quality, fresh dishes.

But truth be told, most people can’t take their eyes off Sophia Loren.

A giant photo of the then-young actress printed on wallpaper looms over the dining room, her red dress and décolletage impossible to miss. For the restaurant’s owner, Gino Palma, it’s a point of pride that she was born in the same city as him, Pozzuoli.

It was from there that Palma emigrated without his family to the U.S. at the age of 19—he had little money and no knowledge of English. He worked 15-to-17-hour days at Italian restaurants in Pennsylvania, Virginia, and eventually Maryland, doing everything from cleaning floors to washing dishes. Slowly, he began to work his way up the ladder.

Palma, 48, has come a long way. Last March he opened his third Facci. Like the others in Laurel and Ellicott City, the Baltimore location presents a lively, modern, approachable version of food from his—and Loren’s—homeland.

“Italian food is very simple,” he says. “You can eat Italian food every day. The main thing is great ingredients. We have the tomatoes and the mozzarella from Naples. You can do something so simple but so delicious that it’s unbelievable.”

Facci should be categorized as elevated dining, not fine dining. When we visited in December, we saw tourists, families with young kids, couples, and singles eating and drinking. We started with a Figgin Peachy, a refreshing combination of fig vodka, prosecco, peach purée, and fresh lime juice. We then moved on to a glass of the well-balanced sangria. With a list of 375 labels, wine is a major feature here as well.

Appetizers can be substantial and the stuffed eggplant we tried was no exception. Served piping hot with a blend of three cheeses, it was rich, fulfilling—and filling. The Aruguletta salad, which includes strawberries, sliced pears, roasted hazelnuts, and shaved Parmigiano-Reggiano topped with a lemon aioli dressing, was fresh and crisp. It certainly was enough to share.

Pizzas and pastas are the primary focus of the menu. Pies cook for roughly 90 seconds in the wood-fired oven. We loved the Genova Pesto, a pesto-based pizza with grilled chick- en, roasted tomatoes, roasted pine nuts, and smoked mozzarella. (Gluten-free pizza and cauliflower crust are available as well.) The dough is terrific, and predictably the pizzas are best enjoyed right out of the restaurant’s oven.

A plate of Seafood Marbella was the most decadent dish we tried. Shrimp, scallops, and crab in a creamy Parmesan sauce mixed with fettuccine made for a tasty and heavy dinner. The Gnocchi Caprese was slightly disappointing. The potato dumplings were on the tough side, and the marinara sauce lacked pop. The classic dish of chicken marsala was executed perfectly, with a complex sauce and juicy chicken topped with mushrooms and onions. Comfort food at its core.

Palma takes great pride in not only his food (executive chef Nicola Morosini heads the three Facci kitchens) but also the design of his restaurants, which he does on his own. Here he had a large space to work with (the restaurant has a capacity of 160 and includes outdoor seating when the weather cooperates), thus the photo of Loren that stands approximately 15 feet high and 10 feet wide.

The name Facci comes from Palma’s wife, Pilar, who is from Peru. “She wanted to be able to communicate with my family, therefore began an intense Italian course,” the menu explains. “One day while practicing Italian with me, she said la tua facci but meant to say la tua faccia, Italian for your face. When I heard facci instead of faccia I started laughing and thought it was cute. Ever since that day I called her Facci.”

Today, nearly three decades after he left Italy, Palma has a wife of 24 years, two children and, now, three restaurants. He’s living the American dream.

“I’m a guy who came to America with no money, no family, no English,” he says. “I see all these people having fun; it makes me feel so good.”

FACCI: 414 Light St., Inner Harbor, 443-835- 2789. HOURS: Sun.-Thur. 11 a.m.-10 p.m., Fri.-Sat. 11 a.m.-11 p.m. PRICES: Appetizers $16-27; salads $13-16; pastas $24-35; pizzas $20-23; entrees $28-46.

If the idea of eating vegan cuisine feels like punishment for something you did wrong in a past life, then you’ve never been to Liora.

The restaurant, inside the Inner Harbor’s new chichi high-rise condo, 414 Light Street, is Baltimore’s first fine-dining all-vegan restaurant. Owner Matthew Kenney has plant-based restaurants around the world—Dubai, Sydney, São Paolo—but thanks to a friendship with Stephen Gorn, the developer behind the condo complex, he was lured to fill a niche in Charm City.

Former Points South Latin Kitchen owner Bryson Keens was brought on as the restaurant’s general manager and Natalie Carter from The Great Sage in Clarksville is overseeing the kitchen.

“Vegans can go to Land of Kush, Gangster Vegan,” says Keens, “but for special occasions there isn’t anything where the whole menu is plant-based.”

At Liora, say sayonara to steak and chicken, and hello to barbecued beets. Whatever you order, you’ll never miss the meat (or any animal products for that matter). The name Liora means light in Hebrew—also a nod to the restaurant’s address—but a place where the “chevre” on the beautifully rendered “cheese” platter is made from a tasty blend of cashews, nutritional yeast, and herbs, is nothing if not enlightened.

“We are trying to show that the food is approachable,” explains Keens. “You can order things that are far from pedestrian, but you understand what they are—a Caesar salad, heirloom tomato lasagna. We show you foods similar to what you already know but without the animal-based nature to them.”

Since its summer opening, the restaurant has made some quick converts.

“We’ve had great support from our vegan community,” says Keens, “but we’re also getting a mix of people who are ‘vegan curious’ and vegan people bringing their non-vegan friends.”

After living in Washington, D.C. while advising Barack Obama on domestic policy, 38-year-old Jason Green was looking to relocate. Green, who holds a Yale University law degree and has always had an interest in community empowerment strategies, had been doing related work in Detroit, and saw a lot of the same activity happening in Baltimore.

“Both areas have a powerful spirit, an energy, and people investing in the city,” he says. “It made me want to live in Baltimore. And since I didn’t know anyone in the area, I was looking for a place that offered me a community.”

Green, who recently co-founded Skillsmart, a specialized recruiting firm, chose 414 Light Street, a new luxury rental.

And like many of the high-end apartments and condos that have been popping up in the metro area in recent years, it had everything he needed, and then some.

As an example, the 7th floor has 40,000 square feet of indoor and outdoor recreation amenity space where residents can sunbathe at the rooftop pool, have an evening meal in the al fresco kitchen, watch movies on the 16-foot, dual-sided screen, or work out at the 4,000-square- foot fitness center.

“The fitness center is so incredible that I gave up my gym membership,” says Green. And since so many people work from home—and even more are expected to in the wake of the coronavirus—Baltimore’s luxury residences have provided common areas for them, too. There’s also a space where you can hold a meeting.

The developers of these fairly exclusive communities haven’t forgotten Fido, either. At the 2Hopkins complex in Hopkins Plaza, for instance, the building offers indoor dog parks for both large and small canines, and a residents-only pet spa, while 414 Light Street has a pet park and pet spa, complete with a treat-filled vending machine.

It’s all part of a grand demographic plan, says Stephen Gorn, CEO of Questar, who, along with his VP son, Zachary, developed 414 Light Street, a 394-unit complex towering above Baltimore’s Inner Harbor that is Maryland’s tallest residential building at 44 stories.

“We wanted to be part of the urban renaissance going on around the Inner Harbor and throughout downtown Baltimore,” says Gorn. “And we think there will be a lot more high-quality residential buildings in downtown Baltimore, not just apartments for rent, but also condominiums.”

That’s already happening: Charm City is experiencing a building boom of residential high-end luxury apartments and condos, and the market for them is strong. (If you’re wondering why one would rent instead of buy a condo, it’s often about the time involved if you have to sell, the risk of losing money, and the hefty annual taxes).

According to a 2019 Yardi Matrix report, Baltimore’s market was riding the wave of employment gains in high-paying industries pre-COVID-19. It’s a trend marker watchers hope will continue.

Re-adaptive use of older buildings—of which Charm City has no shortage—has also played a part in the boom, such as in the case of 2Hopkins, which reinvtented the former Mercantile Bank Trust building.

But the primary drivers are two very different demographic groups that both want an urban live/work/play environment: high-paid millennials and baby boomers.

“Millennials and baby boomers want the same thing: convenience,” says Julie Thompson, senior vice president of Bozzuto Management Company, the 800-pound gorilla of high-end housing in the city. “They want proximity to entertainment, shopping, grocery stores, and restaurants. They want shorter commutes and walkability. They prefer the convenience of walking out of their apartments and having everything at their fingertips.”

Karen Hubble Bisbee, associate broker and principal of Hubble Bisbee Group of Long & Foster/Christie’s International Real Estate, says empty nesters, in particular, want the urban lifestyle. “They are footloose. They want that lock-and-leave, carefree way of life. When they travel, they don’t want to worry about their house and when they are home they want great restaurants and everything at their doorsteps.”

Although most of the boom in these high-end residences has, indeed, occurred in the city, the larger suburbs are also seeing some similar developments popping up.

Among them is the Towson Promenade, which is minutes from Towson University and the shopping and dining of Towson Town Center Mall, as well as Metro Crossing at Metro Centre in Owings Mills, which is right on the Metro line and I-795 and within walking distance of shopping and restaurants. And while lacking the bright lights of the big city, they offer high-end amenities similar to their urban cousins.

So where do the younger residents, in particular, get the money? Kimberly Clark of the Downtown Partnership of Baltimore says part of the answer is Baltimore’s major employers, such as Under Armour, The Johns Hopkins University, the University of Maryland, Legg Mason, and a growing number of start-up companies. And those employers, in turn, are attracting well-educated millennials from out of the area.

These affluent millennials are highly discriminating, which Gorn, like the other developers of similar residences, understands. “We wanted to do something that was a new vision for the apartment market for our region and certainly for downtown Baltimore. And we wanted amenities that rival a five-star resort.”

That kind of concept was a draw for 39-year-old Chicago native Claudia Panning, who moved to Baltimore in 2015 for a job after living in Washington, D.C. and Memphis. “I was renting in one building, but decided I wanted more space and more amenities,” says Panning, who chose Liberty Harbor East, a Bozzuto property with 282 rentals and 33 condos.

Panning adds, “With such a great fitness center, I’ve started exercising again.”

Like many such developments, Liberty Harbor East has an area where you can host dinner parties, cabanas by the pool, workspaces, a study lounge, and a demonstration kitchen for resident events. And now, with the Flagship Whole Foods Market and its harborview cafe in the building, residents have another perk.

And, of course, there’s the requisite pet area—while Panning’s apartment overlooks the building’s dog park, and she loves seeing the dogs, she admits it’s her cat that is most obsessed with the action.

Think of these high-end complexes as neighborhood-meets-cruise ship.

And that environment doesn’t happen by accident—it’s orchestrated to some extent. 414 Light Street, for example, has two managers responsible for overseeing the lifestyle program, which includes robust health and wellness offerings, managing community engagement and resident events, and ensuring overall resident satisfaction. “They’ve hosted dinners at Morton’s and Phillips,” says resident Green. “And for New Year’s, we watched the fireworks.”

Given that the complex has such a massive TV screen, Green decided not to have a TV in his apartment. So, during football season, he watched the Ravens with fellow residents. “It’s sort of like a college dorm,” says Green, “where you can meet other people, but in an ultra-luxury setting.”

Convenience plays a big part in attracting residents, too. Green, who lived in a single-family home in D.C., says, “When I got an Amazon package, I had to worry that it might be taken. Here, I never have to think about it. I get a text when I get a package. And they can also take care of my dry cleaning.” The 24/7 concierge staff also can help with travel, restaurant reservations, and groceries. Gorn says, “They do the mundane to the more elaborate.”

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AMENITIES AND PRICING

Here are some examples of what Baltimore’s high-end apartments and condo towers have to offer:

414 LIGHT STREET APARTMENTS
414 Light St., 844-823-9996
Apartment features: smart home technology, walk-in closets, stainless-steel appliances
Prices: Studios $1,700–1,950; one-bedroom $1,900–2,700; one bedroom plus den $2,800–3,000; two bedrooms $3,200– 4,800; two-bedroom and den $4,700–4,800. Penthouse units include hardwood floors throughout the apartment and replaces, 10-foot ceilings, wine refrigerators, and private terrace gardens in select plans. Penthouses range from $4,000 to $8,000–plus.

LIBERTY HARBOR EAST APARTMENTS
1301 Aliceanna St., 443-701-4774
Apartment Features: designer kitchen with quartz countertops, tile backsplash, and under cabinet lighting; stainless-steel GE appliances; Kohler faucets; full-size washer and dryer; hardwood-style flooring in kitchen and living areas.
Prices: Studios $1,821–1,936; one-bedroom $2,190–2,406; two-bedrooms $3,716

Liberty Harbor’s Horizon Level has some exclusive amenities, services, and features: roller shades to allow
for privacy over the expansive glass windows; upgraded cabinetry, countertop, and lighting packages; solid slap backsplash; 12-foot ceiling heights in select units; a private lounge with daily hospitality, tea service, fresh orals, snacks, newspaper delivery, and shoeshine.

Prices: One-bedroom penthouse $2,940–3,050; two-bedroom penthouses $3,867–4,349; three-bedroom penthouses $5,197–5,262

LUMINARY AT ONE LIGHT
100 E. Redwood St., 844-805-2109
Apartment Features: Apartments are complete with a gourmet kitchen, luxurious bathroom, and high-end, energy-efficient appliances, 360-degree city and harbor views, 24-hour concierge, rooftop infinity pool, fitness center and yoga room custom-designed by Under Armour, rooftop bark park and pet spa, rooftop Zen garden, grilling stations.
Prices: Studios $1,443–1,795; one bedroom $1,570–2,170; two bedroom $2,323–3,265; penthouse units $1970–4,095

2HOPKINS PLAZA APARTMENTS
2 Hopkins Plaza, 410-216-3044
Apartment Features: stainless steel appliances; floor-to-ceiling windows; full- size washers and dryers .
Prices: Studios $1,300–1,400; one-bedroom $1,500-1,900; two-bedroom $2,100–2,700

LIBERTY HARBOR EAST CONDOMINIUMS
1301 Aliceanna St., 410-421-7491
Condominium Features: Hardwood flooring through all living spaces; bathrooms with marble ooring, oversized showers
and baths; balconies with harbor or skyline views; designer kitchens with stone countertops and Thermador appliances; most residences offer living-room replaces.
Condo owner Amenities: Dedicated condo resident front desk concierge; automated and secured package room; Butter yMX intercom security system; social lounge.
Prices: One-bedroom $599,000; two- bedroom $799,000; three-bedroom
$1.3 million. Penthouse loft: four bedrooms, two stories, and 47,000 square feet with terrace, $4 million.

OPEN

EarthShake: Locust Point locals will be happy to hear that this fuel-up spot has officially made its return to the neighborhood. The juice bar, which originated on Fort Avenue in 2016, relocated to Fells Point last year. But earlier this week, the owners opened a second location back where it all began. The new shop features all of the signature açai and pitaya (dragonfruit) bowls, cold-brew coffees, smoothies, and cold-pressed juices that regulars remember from the original EarthShake. And, in keeping with the wellness vibe, it also offers CBD gummies, protein balls, and Fire Cider shots with habanero pepper and apple cider vinegar. 1442 E. Fort Ave. 410-276-0777

Aveley Farms Coffee: In recent years, the dining scene has been lucky to welcome java joints that focus on educating consumers about the process of how coffee ultimately ends up in our mugs. Now joining the likes of Vent Coffee Roasters and Sophomore Coffee is Aveley Farms—a new cafe and roastery that officially opens in Harbor East on May 18. The project is the brainchild of Towson native Corey Voelkel, who was inspired to open the shop after spending some time in San Diego. “I want to teach consumers about the knowledge shared between roasters, importers, and baristas,” Voelkel said last fall. “That’s something the West Coast does really well.” Inside the 900-square-foot space—which features warehouse windows overlooking the neighborhood skyline—locals will be able to enjoy global grinds, unique Aveley Farms blends, collaborative brews with other local roasters, and pastries sourced from area wholesalers. 1400 Aliceanna St. 443-465-8057

Ramen Utsuke: The retail-and-residential skyscraper at 414 Light Street debuted its first eatery earlier this week. Ramen Utsuke, a sister-spot of Kippo Ramen in Fells Point, has officially opened in the downtown building, serving steamy bowls of drinkable broth topped with add-ins like sprouts, soft-boiled eggs, and seaweed. In addition to the noodles, the restaurant, whose name translates to “ramen crazy,” will also serve dishes such as sushi, avocado salad, and pork gyoza. “There are some people who are against ramen stores offering any other dishes,” owner Shigehiko Okiebisu told us last year. “I wanted to do something a little different and crazy that other people wouldn’t do.” Featuring a contemporary design, the 80-seat spot boasts a large open kitchen, outdoor patio, a mix of booths and communal tables, and glowing lanterns hung overhead. Ramen Utsuke will be joined by two new vegan concepts setting up shop inside the building this summer. 414 Light St. 443-563-2977

COMING SOON

Stone’s Throw Hash: As its name signifies, this new pop-up highlights filling sweet potato hashes that are sourced from purveyors just a stone’s throw away. The concept was inspired eight years ago, when founder Ben James discovered that he was allergic to wheat. He started experimenting with different gluten-free and paleo-friendly recipes, and recently began booking local pop-ups and catering gigs. A food truck is expected to hit the streets in the fall, but until then, Stone’s Throw will be popping up at breweries and farmers’ markets around town. Specifically, you can catch James at Full Tilt Brewing in Govans on Friday, May 24 and Sunday, May 26. Bowls to look out for include the “Bay Be Blue Crab” (Chesapeake blue crab, free range eggs, pickled carrots, and Old Bay), “Wakey Wakey Apple Bacy” (shredded apples, seasonal greens, and pastured bacon) and the vegan “Buddha Hash” with crispy tofu and organic beets.

CH-CH CHANGES

Ashley’s Sweet Beginnings: In conjunction with its recent menu refresh, this cafe and sweets spot inside The Shops at Kenilworth is transitioning into new digs this summer. Ashley’s is moving to the first floor next to Kenilworth mainstay Italian Gardens—a space which is also neighbored by new health-food spot Lyfe Cafe. Aside from her signature soups and sandwiches, owner and pastry chef Ashley Krauk has become known for creating colorful custom cakes, macarons, brownies, and hand pies. Updated offerings now include Silver Spring-based Moorenko’s ice cream and Instagrammable mason jar milkshakes. 816 Kenilworth Drive. 410-337-6991

EPICUREAN EVENTS

5/18: Baltimore Mac and Cheese Festival
Head to Power Plant Live for this massive celebration of one of the most comforting dishes out there. Spend the day strolling around the entertainment district to sample bourbon and whiskey, dance to live music, and revert back to your childhood self with mac and cheese varieties from more than 30 different vendors and food trucks. Attendees will be able to try everything from classic baked macaroni to over-the-top dishes inspired by the classic comfort food and vote for their favorite submissions. 34 Market Pl. 11 a.m.-6 p.m. $20-55

5/24: Big Softy CREAM Pop-Up at Union Collective
Mark your calendar for the return of Big Softy’s CREAM (Crabs Rule Everything Around Me) pop-up at Union Collective next weekend. The recurring event—whose name is a culinary play on the classic Wu-Tang Clan anthem—is spearheaded by Big Softy founder Craig Falk, who is also the brains behind The Lunchbox Lady. Stop by to indulge in Falk’s signature soft shells, crabby collaborations by Well Crafted Pizza, Union beers, and, of course, Wu-Tang-inspired ice cream flavors from The Charmery. DJ Impulse will be spinning throughout the party from 6-9 p.m. 1700 W. 41st St.

COMING SOON

Plant Food + Wine and Double Zero Pizzeria: Best known for his seasonal vegan philosophy, Los Angeles-based celebrity chef Matthew Kenney is making his mark on Charm City by bringing two of his plant-based restaurants to the ground floor of the 414 Light Street building downtown. The first will be Plant Food + Wine, a sit-down spot featuring artful vegan dishes like aromatic squash with roasted fennel and kelp noodle cacio e pepe. Double Zero Pizza will neighbor the restaurant, serving up vegan pies topped with cashew mozzarella, eggplant bacon, and farro-fennel sausage. Both concepts, which will join Ramen Utsuke from the owner of Kippo Ramen in the building, will be designed by local firm SM+P Architects and are slated to open this summer.

Stephen Gorn, president and CEO of developer Questar Properties, says that the restaurants are meant to be on brand with what 414 Light Street offers its tenants. “The restaurant component really dovetails into the theme of our building,” Gorn told us last year. “We have a health and wellness program, and a quality concierge that will cater to the living experience of our residents. And food is a big part of that experience.” 414 Light St.

Motzi Bread: Be on the lookout for this upcoming bakery from Charles Village locals Maya Muñoz, a Baltimore City school teacher, and Russell Trimmer, a former Woodberry Kitchen baker and farmer at Next Step Produce in Charles County. The owners, who live above their street-level storefront on the corner of Guilford Avenue and East 28th Street, will focus on locally sourced loaves that use freshly milled flour and grains including corn and buckwheat from Migrash Farm in Randallstown. Although the shop isn’t expected to open until the fall, Motzi, which gets its name from the Hebrew blessing over bread, launched a weekly subscription service earlier this week. Featured loaves include a sprouted five-grain, focaccia topped with sunflower oil, and a caraway beer bread made with suds from neighboring brewery Peabody Heights. 2801 Guilford Ave.

Baltimore Seafood: Crab purists might have a tough time grasping this new concept that is on its way to Canton. Taking inspiration from The Shaking Crab, an East Coast chain with locations spanning from Boston to Brooklyn, the restaurant serves crab and other crustaceans in a plastic bag that diners shake up with signature spices and sauces. (Think crawfish with cajun seasonings and mussels with sweet chili miso.) Set to open in the former La Tolteca space on Boston Street this May, the spot will offer a wide range of oceanic offerings, as well as seafood-boil sides like steamed corn and red potatoes. 2324 Boston St.

OPEN

Pillion Tea: Local tea houses seem to be on the up and up. Emma’s Tea Spot opened to rave reviews in Hamilton last year, Twisted Teahouse is expected to debut in Hampden this spring, and now, Midtown-Belvedere locals have this new shop to turn to when they’re in need of a strong brew. Pillion Tea opened its doors earlier this month, offering local Wight Tea Co. varieties, craft sodas, and sweet pastries like cherry scones and lemon-strawberry pound cake. Spring specials include a vanilla-mint matcha latte, Ceylon black iced tea with lemon, berry Sencha green tea lemonade, and a house chamomile-strawberry soda. 42 W. Biddle St. 443-759-5430

Green House Juice Cafe: Regulars were ecstatic when this Charles Village staple, formerly Grind House Juice Bar, reopened earlier this week. The fuel-up fixture closed for “rejuvenations” in December, but is now back up and running with an updated name and new partner Flourish Baltimore—a holistic lifestyle brand that features organic herbal teas, essential oils, soy candles, and other wares that are handmade by Maryland merchants. Swing by to check out the updated digs, while also grabbing a few self-care products, a blended smoothie, or vegan snacks like the fan-favorite goddess kale salad. 2433 St. Paul St. 410-366-2441

NEWS

The Elephant: The past week has been an emotional rollercoaster for fans of this storied spot in Mt. Vernon. After announcing that they were forced to close the restaurant due to ongoing financial struggles, the owners recently decided that they will be able to open on Thursdays, Fridays, and Saturdays throughout the entire month of April. Not ready to give up hope, the team has also launched a GoFundMe campaign to save the building—a posh, 19th-century mansion complete with Tiffany stained glass, intricate teak woodwork, dangling Waterford crystal, and golden chandeliers. “Today, The Elephant is in jeopardy of closing,” reads a post to the fundraising page. “And the historic architectural elements may soon be ripped out and sold piece-by-piece due to a hostile takeover by one of our initial investors.” In only one day, the page raised $4,500 of its $600,000 goal. 924 N. Charles St.

James Beard Finalists Announced: Earlier this week, the James Beard Foundation narrowed down its list of semifinalists to determine which national names would be honored as nominees at the esteemed awards gala in Chicago on May 6. For the eighth time, chef Cindy Wolf of Charleston in Harbor East has been named a finalist in the Best Chef Mid-Atlantic category. Although the bar team from Clavel in Remington was named a semifinalist for Outstanding Bar Program this year, they unfortunately didn’t make the cut for the final round. After 12 nominations total (eight being finalists nods), chef Wolf has yet to bring home the medal. As always, we’re crossing our fingers that this is her year.

“I am so honored, happy, and excited to be nominated again,” Wolf said in a statement. “There is so much inspiration in this world of ours. I just want to keep absorbing it, to keep learning and moving forward. But in the end, the best food is made with love and care.”

Sagamore Whiskey Wins Best Rye: Speaking of national acclaim, Sagamore Spirit’s Port Finish whiskey recently won the Double Gold medal and the distinction of Best Rye Whiskey at the prestigious San Francisco World Spirits Competition. The award is a huge win for the local distilling community, especially after Sagamore’s Cask Strength Rye won a Double Gold in 2017 and Baltimore Spirits Company’s Epoch Rye took home the prize last year. All of the acclaim goes to show that Baltimore is officially back on the map as a whiskey-distilling powerhouse.

EPICUREAN EVENTS

3/29: Anatomy of a Chicken Box Part Two
Two years ago, crowds formed lines around the block for part one of this epic mashup between Ekiben and Blacksauce Kitchen at the old Union Craft Brewing space. Now, in celebration of Ekiben’s third birthday, the crews are teaming up to do it all over again. For part two, everything is expected to be bigger and better. Head to Union’s massive Medfield digs to enjoy live music, cold beers, and, of course, a next-level menu from Ekiben and Blacksauce. Although details are typically under wraps until the day of, it’s safe to say that the drool-worthy dishes will pay homage to the iconic Baltimore chicken box. 1700 W. 41st St. 4-10 p.m.

3/29-30: Beer, Bourbon & Barbecue Festival
For the 13th year, this all-out smoke show is returning to the Maryland State Fairgrounds with—you guessed it—more than 60 beers, 40 bourbons, and lots of fingerlickin’ fare. While strolling around the festival, keep your eyes peeled for local brands including Monument City Brewing, Raven Beer, Sagamore Spirit, HarborQue, and Char’d Barbecue. Throughout the weekend, there will also be special events such as bourbon bingo, distilling seminars, and a jam-packed live music lineup. 2200 York Rd. $40-125

The Inner Harbor skyline has a new addition: 414 Light Street, a grand apartment tower that boasts upscale views and amenities, as well as 12,300 square feet of retail space on the ground floor. The 44-story, $160-million high-rise, which opened in August and still has rent-only units available, is now Maryland’s tallest residential building and one of the city’s most expensive living options, with rent ranging from about $1,890 to $8,000 per month. Luxury amenities include dog-walking services, on-demand car wash and detailing, grocery delivery and pantry-stocking services, and smart-house customization. Check out the facts and figures on this record-breaking building.

Entering the new luxury apartments at 414 Light Street, one would think they just stepped into a trendy New York high rise. The crushed velvet sofas, funky, floating birdcage chairs, and ornate gold art pieces are just a few of the unique touches in the main lobby to enhance that feeling.

Los Angeles-based interior designer Kari Whitman drew her inspiration for the building from her past experiences working on projects in Los Angeles and New York City. As her first time designing in Baltimore, she wanted to incorporate very modern and eclectic designs—think mixed metals and unusual fabric pairings—to bring a new twist to Charm City.

“I wanted to come in and change the look,” Whitman said. “It’s more New York, L.A., and Miami-looking. It’s very different for Baltimore. I wanted to do something that was kind of crazy. Ninety-five-percent of all the furniture and fixtures are custom-made from my designs.”

Similar to New York and Los Angeles, the lease-only apartments come with a heft monthly payment. A two-bedroom apartment starts at $3,300.

Whitman took us through some of her favorite spaces in the building and explained her design concepts:

The new 500-foot skyscraper on the corner of Light and Conway streets downtown is now the tallest residential building in the city—and its luxe amenities are also raising the bar.

When it welcomes its first wave of residents next month, 414 Light Street will be equipped with condominium-style living spaces, a yoga studio, a pet spa, multipurpose activity lawns, and a pool deck with jumbo television screens and cabanas overlooking the Inner Harbor skyline.

But aside from the recreational space, another major part of the project from Pikesville-based Questar Properties will be its food offerings—both for residents and the general public. In addition to an al fresco bar and indoor entertainment kitchen for tenants, the property features 12,300 square feet of street-level retail space that will be occupied by four restaurant concepts.

“The restaurant component really dovetails into the theme of our building,” says Questar’s president and CEO Stephen M. Gorn. “We have a health and wellness program, and a quality concierge that will cater to the living experience of our residents. And food is a big part of that experience.”

Gorn is hoping to introduce a variety of food options in the retail space, including an Italian or Middle Eastern sit-down restaurant and a vegan eatery. He says that Questar currently has a letter of intent from a well-known restaurateur who is looking to bring a plant-based concept to the area. Though that deal has not yet been fully fleshed out, the developer has officially leased a portion of the retail space to Shigehiko Okiebisu, who owns Kippo Ramen in Fells Point.

“The Inner Harbor is one of the places I drive by most,” Okiebisu says. “It’s a symbol for Baltimore. And with all of the office buildings and tourists, it seemed like a great place to bring Japanese ramen.”

Slated to open in mid-November, Ramen Utsuke will take after its sister-spot with its traditional Japanese noodle dishes. But Okiebisu says that the downtown location will have its own identity, highlighting a wider array of to-go items for downtown professionals.

“Noodles get soggy when you order them to go,” he says. “They lose their consistency and the soup is no longer hot. Here, we want to focus on easier takeout dishes, like bento boxes and steamed bun sandwiches, that people can grab and take back to the office.”

For sit-down service, the restaurant will, of course, showcase its signature ramen bowls with add-ins like sprouts, soft-boiled eggs, and seaweed. While Okiebisu tends to serve thick chicken and pork broths at Kippo, he is hoping to offer a more clear, drinkable soup at Ramen Utsuke—whose name translates to “ramen crazy.”

“Nowadays not too many people use the word ‘utsuke,’ so you can take it many ways,” he says. “But there are some people who are against ramen stores offering any other dishes. I wanted to do something a little different and crazy that other people wouldn’t do.”

The 80-seat eatery will feature a contemporary design with a large open kitchen, 27-foot ceilings, an outdoor patio, and a mixture of booth, high-top, and communal tables inside. The property is also equipped with its own 460-space parking garage, which diners will have access to.

Gorn is looking forward to creating a relationship between the retailers and tenants, mentioning that he is planning to have some of the chefs host interactive cooking classes in the tower’s seventh-floor kitchen. The educational aspect aligns well with Okiebisu’s mission, which is to create an authentic experience for local diners.

“Ramen is a very humble dish in Japan,” he says. “Just like a chicken wing or pizza place in Baltimore. I don’t want to do anything special with it, I just want to introduce humble Japanese food to the people of Baltimore. I believe that’s a huge part of my life.”