Andrew Carmellini - Baltimore Magazine

Home January 2018 Section Andrew Carmellini

Off the Eaten Path

Tea Horse Sichuan Bistro Brings the Traditional Dishes of Chengdu to Ellicott City

As with her other restaurants, owner Ping Wu and executive chef ZheXin Zheng have crafted food that is true to their home country's regional cuisine.

Andrew Carmellini

Review: Nine Tailed Fox Taps into America’s Long Love Affair with Chinese Food

The menu references both past and present, highlighting Cantonese classics, alongside clever, more modern combinations drawn from a country with countless regional cuisines.

Andrew Carmellini

How Herman’s Bakery Became a Dundalk Landmark

As the legacy sweet shop prepares to close for good on March 31, a family member looks back at its history.

Find the Best in Baltimore

Andrew Carmellini

Ryestreet 024

Food & Drink

Rye Street Tavern is Serious Culinary Contender

A one-time industrial wasteland offers destination dining.

Rst Jerk Fried Chicken

In Good Taste

Chef Andrew Carmellini Talks Fried Chicken and Rye Street Tavern

The James Beard Award-winning chef discusses his time in Baltimore.