We’re all about a good gazpacho during the summer, but the chillier months are prime time for steamy soups and stews. (Check out this piece if you’re searching for a good bowl of ramen or pho.) Whether you’re looking for a traditional chicken noodle to cure a cold, have a hankering for some spicy Maryland crab, or want to get nostalgic with a creamy tomato, here are a few places to visit to escape the nip in the air.

Atwater’s: With locations scattered everywhere from Kenilworth to Catonsville, this hometown hotspot is full of satisfying comfort foods. The daily soups, which vary by location, are sold by the cup, bowl, or quart and served with Atwater’s fresh-baked breads. Expect varieties like sweet potato bisque and creamy broccoli and cheese. Beloved broth: The first bowl of soup Atwater’s ever sold was a piping-hot helping of shrimp and sausage gumbo at the Belvedere Square location in 2003. If you ever see it on the ever-rotating menu, it’s a can’t-miss. Multiple locations including 3601 Boston St., 667-309-7146

Di Pasquale’s Marketplace: Although best known for its hefty subs and traditional Italian pastas, this Brewers Hill market (with a satellite location in South Baltimore) churns out some stellar soups. Step up to the counter to order a steaming bowl of Tuscan chili, classic fagioli (pasta and beans), cream of crab, or chicken gnocchi. Beloved broth: Italian wedding soup with parsley, Parmesean, and mini-meatballs. 3700 Toone St., 410-276-6787

Lenny’s Delicatessen: Featuring classic touches like cafeteria-style service and paper placemats, this decades-old deli has long been a go-to for breakfast platters, overstuffed sandwiches, fried chicken, and tasty soups. Slurp down classics like split pea, chicken noodle, and lumberjack vegetable. Beloved broth: Chicken matzo ball soup like Bubbe used to make. 9107 Reisterstown Road, Owings Mills, 410-363-3353

Mama’s On the Half Shell: Opened in 2003, Canton’s Mama’s On the Half Shell—which recently expanded with a second location in Owings Mills—offers an array of classic Maryland seafood staples, whether it be crab cakes, seafood clubs, or crab mac and cheese. But let’s not forget another highlight: soup. Piping-hot bowls range from Maryland crab and cream of crab to oyster stew and a seasonal French onion. Beloved broth: Thick seafood chowder. 2901 O’Donnell St., 410-276-3160

Nalley Fresh: We know, we know. This homegrown cafe chain is best known for its customizable salads and rice bowls. But don’t sleep on the soups. While making your way down the line, add on a hearty cup of the soup du jour, which could be anything from chicken noodle to turkey or vegan chili. Beloved broth: In keeping with the DIY spirit, you can create your own layered soup bowl with a choice of protein, plus noodles, quinoa, black beans, carrot, onion, wheat berries, pumpkin seeds, and spinach all covered in a steamy tomato broth. Multiple locations including 120 E. Baltimore Street. 

SoBo Cafe: Settle in at one of the white linen-covered tables at this Federal Hill dining destination to start your meal with a cup of steamy soup. Seasonal favorites include a tortilla and creamy tomato basil soup. Beloved broth: Butternut squash with sherry topped with garlic aioli and crispy sage. 6 W. Cross St., 410-752-1518

Soup’s On: This cozy outpost in Midtown-Belvedere exudes plenty of charm, with chalkboard menus, coveted window seating, and whimsical, hand-painted table-tops inspired by the featured soups on the menu. (The butternut squash table is particularly pleasing, with labeled illustrations of ingredients like thyme and leeks.) The offerings rotate frequently, and include a sizable vegan and vegetarian selection. Be on the lookout for options ranging from a classic French onion to cream of crab. Beloved broth: Cream of tomato with mascarpone. 11 W. Preston St., 410-528-1003

Stone Mill Bakery & Cafe: Whether you’re dining in, or ordering a quart to-go, you can’t go wrong with the scratch-made soups at this Green Spring Station staple. Get cozy and pair the cafe’s warm bowls (think non-fat vegetable and a classic chicken noodle) with any of its fresh-baked breads. Beloved broth: Stone Mill’s famous tomato-basil soup will be sure to soothe your soul. Multiple locations including 10751 Falls Road, Lutherville-Timonium. 410-821-1358

Thames Street Oyster House: Seafood stews abound at this Fells Point spot, which boasts a menu full of oceanic offerings like fish and chips, oysters on the half shell, and classic lobster rolls. Try the Eastern Shore oyster stew, or the special weekend chowder made with Rhode Island quahogs (hard clams). Beloved broth: Locally inspired Maryland crab with braised short rib. 1728 Thames St., 443-449-7726

Urban Deli: Early birds love grabbing locally sourced Towson Hot Bagels and Zeke’s coffee at this Federal Hill breakfast-and-lunch spot, which also serves an array of signatures sandwiches. The soup du jour rotates daily, and includes chicken noodle, hearty vegetable, and chili. Beloved broth: Cheesy broccoli. 1025 Light St., 443-708-0495

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Fact checking assistance by Samantha Carey

Just when we thought we had finally escaped the “Baby Shark” song invading our social media feeds, the ominous theme from Jaws will now begin playing on a loop as Discovery Channel brings back its annual promotion celebrating the gargantuan fish. Shark Week is officially upon us, and outposts all over the city are celebrating in style.

The National Aquarium, one of the Inner Harbor’s crown jewels, is offering a specialized tour if you dare to walk with the sharks. But for those with cravings for more tasty shark-themed specials, there are plenty of ways to get in on the fun without going to the beach. From ocean-themed drinks to edible shark candy, here are a few highlights:

7/28-8/4: Woody’s Cantina
Enjoy Shark Week with fin-credible specials at this rooftop spot in Fells Point. This Mexican restaurant is serving up (Great) White Claws or Landshark bottles for $5 or less. Of course, you can catch the main event—while taking in the rooftop views—with the 24/7 shark coverage on all of its TV screens.

7/28-8/4: Black Eyed Suzie’s
Suzie’s in Bel Air hosts regular specials like martini Mondays, kids-eat-free Thursdays, and daily happy hours from 2-7 p.m., but this week the neighborhood bar is partnering with Malibu and Jameson to bring you shark-inspired food and drink specials. You can drink like a fish at this celebration while tuning in to the weeklong Discovery Channel event.

8/3: Wayward Smokehouse Viewing Party
Head over to this party at Wayward Smokehouse in Federal Hill to get hooked on Landshark specials, shark-bite bombs, games, gifts, giveaways, and fittingly themed mini pools. Not into seafood? Classic American barbecue dishes are smoked daily by executive chef and pit master Josh White.

7/28-8/4: Atwater’s
Swim over to Atwater’s to find a shark lurking in your latte. In addition to the coffees topped with shark-designed latte art, the homegrown cafe will also have all of its signature sandwiches and salads for a meal you can really sink your teeth into. Don’t let the lack of seafood fool you, shark week is in full swing here.

7/28-8/4: Nacho Mama’s
This Tex-Mex favorite features margaritas famously served in hubcaps. For Shark Week, Nacho Mama’s is serving up a scene from Jaws in the form of a blue margarita with a facedown figurine, splash of grenadine, and blue-gummy sharks circling. It might seem intense, but you’ll be drinking in comfort on dry land.

7/28-8/4: Papi’s Tacos
In Hampden, Papi’s Tacos is mixing up a variety of ocean-themed cocktails. The newest location will bait customers with a frozen Shark Week house margarita featuring a gummy-ring life preserver. But, don’t stop there. There’s also an expanded drink menu including the tequila-infused “Mako-Rita,” “Coral Reef” (Malibu rum, pineapple juice, grenadine, whipped cream), and the “Hot Hammerhead” with jalepeno-infused tequila and club soda.

7/28-8/4: Charm City Chocolate
This corner candy store made the perfect treat to lure in customers with a sweet tooth. The chocolatiers have fished out chocolate-covered blue raspberry gummy sharks, making the man-eater become the pray. In this case, we strongly encourage you to play with your food.

7/28-8/4: Frazier’s on the Avenue
Any shark would appreciate these fishy specials, and Frazier’s includes an array of seafood to devour. Chomp down on beer-battered ahi tuna bites, fish tacos, and salmon cake sliders. With these features, it is hard not to take the bait.

COMING SOON

Whitehall Food Market: It’s been several years since we first heard murmurs of a food hall taking shape inside Whitehall Mill—the historic property located along the Jones Falls in Hampden. Now, the lineup of Maryland producers moving in to the revamped space has officially been finalized. In addition to True Chesapeake Oyster House—an anchor restaurant from the brains behind The Local Oyster and True Chesapeake Oyster Co.—the culinary offerings will include java from Ceremony Coffee, cheese and charcuterie from Deep Creek Lake’s FireFly Farms, small-batch blends from Wight Tea Company, prepared meals from Gundalow Gourmet, and European pastries from Roggenart. In addition, look for authentic eats from Heritage, a new concept from former Ouzo Bay chef Rey Eugenio—who also operates the popular Masarap Filipino pop-up. Developers with Terra Nova Ventures are preparing for a late-fall grand opening.

Miss Shirley’s: Get ready to see some familiar food-and-drink logos while strolling through BWI this summer vacation season. Frederick’s Flying Dog Taphouse has become a favorite since it opened inside the airport two years ago, and recently, Nalley Fresh joined the pack with a salad stall inside the food court on Concourse A. The local restaurant presence will continue to expand in 2020, when Baltimore breakfast behemoth Miss Shirley’s is expected to open a 100-seat restaurant inside the global gateway. To accommodate travelers at any hour, the spot will offer dinner and late-night options, as well as its signature pancakes and Southern-style breakfast dishes.

OPEN

Dee at Thai: Mt. Vernon locals were at a loss when Stang of Siam closed abruptly last December. A sign posted to the door informed regulars that a changeover was imminent, and now, a new Thai restaurant is back in its place on North Calvert Street. Dee at Thai opened earlier this month, offering a wholesome array of soups, curries, vegetarian options, and traditional pad Thai dishes. In keeping with the holistic mission, the menu also breaks down the health benefits of cooking with Thai herbs such as lemongrass and sweet basil, which have both been known to help strengthen the immune system.

NEWS

Heavy Seas Releases “Bmore Snoball Ale”: On the list of things synonymous with Charm City, egg custard snowballs rank pretty high. So it’s no wonder Halthorpe-based Heavy Seas’ Beer decided to create a new brew inspired by the iconic summer treat. At a 5.5 percent ABV, the Egg Custard Blonde Ale uses a malt base, Strisselspalt hops, and lots of vanilla to replicate the classic snowball flavor. It will be available in cans and on draft exclusively in the brewery’s taproom starting next Friday, July 26.

EPICUREAN EVENTS

7/20: SauceScape at North Avenue Market
Throughout Artscape weekend, there will be plenty of opportunities for diners to get a sneak peek of the proposed plans for North Avenue Market. The former home of Red Emma’s in Station North is expected to house multiple food concepts in the coming months. Among them will be Secret Sauce Co., the craft ketchup brand that served its burgers and fries at an extended pop-up inside Lost City Diner a few months back. This Saturday night, Secret Sauce Co. is taking over the space to launch its new hot sauce collaboration with Jones Falls Sauce Company. Stop by to sample the concoction, enjoy tacos from Cocina Luchadoras, play some classic arcade games, dance to live funk music, and—perhaps most importantly—take advantage of the free air conditioning.

7/20: Inaugural Highlandtown Crab Feast

The recent influx of Chesapeake Bay blue crabs calls for a new Charm City crab feast. Enjoy the summer tradition at this inaugural event benefiting the Highlandtown Community Association. Captain Frank’s Seafood will provide the crabs and savory sides, such as steamed corn, tomato and cucumber salad, and hush puppies. And Highlandtown’s own Monument City Brewing will be handing out cold cans to wash down all of the eats. Following dinner, partake in dessert, games, a 50/50 raffle, and a block party from 7-9 p.m.

SHUT

Atwater’s Falls Road: Early risers on the hunt for avocado toast on Falls Road will now have to venture to one of Atwater’s other nearby locations. After seven years, the cafe recently came to the end of its lease, and management decided not to renew. The neighborhood go-to became known for its piping-hot soups, irresistible baked goods, and hearty sandwiches. Luckily, Atwater’s locations in Belvedere Square, Canton, Catonsville, Towson, and Upper Fells Point are all still going strong.

Bar Liquorice: Riverside locals enjoyed the last of the Red Vines and Good & Plenty’s at this kitschy corner bar last week. After five years of slinging cocktails and refilling the popcorn bowls at Bar Liquorice, owner Jeff Cahill has decided to move on. “Owning a bar is a 24-7 labor of love that can really kick your ass,” he wrote in a message announcing the closure. “Although I have loved my 30-plus years in Baltimore, I have decided to join my family in a new venture that will free me up to actually enjoy my life.” There’s no word yet what will become of the Fort Avenue property.

OPEN

Papi’s Tacos Hampden: We’ve been patiently waiting for the day that we could finally move this one into the ‘open’ category. After weeks of delays, the owners of Papi’s Tacos in Fells Point have officially opened the doors to their new sister location on Falls Road in Hampden. The former home of longtime dive bar Dimitri’s Tavern has been transformed into a modern-industrial taqueria with wooden floors, strung lights, and colorful flowers. Diners in Hampden can now enjoy the same Mexican street food that they have come to know and love at the Fells Point flagship, including grilled elote, queso fundido, loaded quesadillas, and tacos al pastor. Of course, the bar will also be serving up massive margaritas in signature Papi’s flavors like prickly pear and cinnamon peach. 3820 Falls Road. 443-449-5796

Nalley Fresh: Don’t be surprised to see a familiar logo while strolling through Baltimore Washington Thurgood-Marshall International Airport (BWI) this summer. This fan-favorite local salad chain opened its latest location—marking its eleventh eatery in Maryland—in between Gates A and B earlier this week. Fuel up for your flight with Nalley’s signature DIY salads, wraps, and bowls made with a range of proteins and more than 100 toppings.

COMING SOON

The Bluebird Pub: This new extension of the Bluebird Cocktail Room in Hampden will official debut on Friday, May 10. Housed in the subterranean space below the bar that previously operated as European cafe Little Bird, the pub is expected to feel “handsome and familiar,” featuring walls lined with playful sketches of speakeasy bartenders that date back to 1932. With a strong emphasis on whiskey, the bar program will spotlight a signature Old Fashioned made with Old Grand-Dad bonded bourbon, a reliable Rusty Nail, and a barrel-aged Cachaça Sour shaken with lemon juice and sugarcane. Chefs Chance Jones and Bri White will serve up a menu of elevated pub fare to pair with all of the drinks. Be on the lookout for a foie gras burger, vegetarian broccoli sandwich with lemon aioli, and French toast with cherry cream cheese during brunch. 3600 Hickory Ave. 667-303-3263

Twisted Teahouse: In other Hampden news, local baker Angela Vogel will officially cut the ribbon at this new teahouse on the Avenue on Wednesday, May 8. It won’t be long before the bright blue storefront becomes a go-to for private tea parties, fair-trade teas, organic coffees, and custom cakes. The traditional tearoom will also offer fresh-baked scones, vegan pastries, and specialty sweets like banana rum crunch cupcakes. The spot is a spinoff of the original Twisted Teahouse, a tea parlor and consignment shop that Vogel previously operated inside the historic Savage Mill complex in Howard County. 813 W. 36th St. 410-991-2776

CH-CH CHANGES

Indochine: Mt. Vernon locals might have noticed a sign posted to the door of this Vietnamese eatery last week, in which owners Amy Nguyen and Alawi Akbar announced that they had sold Indochine. “Mt. Vernon welcomed my family with open arms and for that I will be forever grateful,” Akbar wrote in the message. “We have developed many friendships and loyal customers over the years, but the time has come for me to take a little break and devote some time to my family.” A new team is expected to reopen the shop under the same name with a similar menu (think pho, banh mi sandwiches, and crispy spring rolls) on Friday, May 2. There’s also a happy ending in store for Nyugen and Akbar, who are planning to open a new location in Patterson Park called IndoViet this November. Stay tuned for more details. 1015 N. Charles St. 410-539-4636

NEWS

The Elephant: Speaking of happy endings, this Mt. Vernon gem got one earlier this week. After a drawn-out saga between the owners and an investor who took legal action to seize the building, the team has confirmed that The Elephant is in it for the long haul. Crediting “strong and strategic legal representation” and “an outpouring of support from guests and the community,” the owners have resolved the conflict and reopened the historic mansion for dinner service Tuesday-Saturday. “We are so excited that we will continue to serve our cuisine and cocktails in this magnificent building,” the owners wrote in a statement.” 921 N. Charles St. 443-447-7878

Josh White Moves on to White Oak Hospitality: Local food lovers are still reeling from the loss of chef Josh White’s barbecue concept Smoke, which closed its doors in Cockeysville last month. But, luckily, White’s cooking will still be well within reach. The chef recently joined the team at White Oak Hospitality—the restaurant group behind Wayward Smokehouse, Bandito’s Bar + Kitchen, and 101 Baltimore in Federal Hill. It’s fortunate timing, as the team is also preparing to debut a second Wayward with an adjoining raw bar concept called The Curious Oyster in White Marsh this summer. In the meantime, head to Federal Hill to experience White’s innovative style showcased in new dishes like the korean cheesesteak at Wayward, and the “Hokey Poke” bowl at 101. “We’re ready to show Baltimore that Fed Hill isn’t just a bar scene anymore,” White said in a statement. “It’s a dining scene, as well.”

EPICUREAN EVENTS

5/2: Atwater’s 20th Anniversary
Back in 1999, this local cafe chain began as a small bakery making only one kind of bread. Now, 20 years, one big commissary kitchen, a farm, and six retail shops later, Atwater’s has grown into a Charm City staple. To celebrate its big birthday, all locations will be giving away free cupcakes while supplies last. Plus, the cafe is bringing back one of its first-ever breads, the sunflower flax loaf, at its original price of $2.50 for one day only. Multiple locations including 3601 Boston St. 667-309-7146

5/3-5: Sandlot Grand Opening Weekend

Baltimore’s beach makes its big return this weekend with plenty of festivities to kick off its third season in style. Head to Harbor Point on Friday night to watch the sunset while dancing to live tunes spun by DJ Sean. On Saturday, play some Splash City Golfwhile listening to the soulful sounds of Funsho performing from 6-9 p.m. And on Sunday, Sandlot will host a Cinco de Mayo fiesta with salsa lessons, Barr Hill gin and tonics, and a swing combo salsa band from 2-5 p.m. Throughout the weekend, stop by the shipping containers-turned-kitchens to stock up on summer snacks like soft pretzels, chicken wings, nachos, and eats on a stick. 1000 Wills St.

Jeremiah Lloyd Harmon brought Katy Perry to tears last night.

The Towson University vocal performance major, who lives in Catonsville, has made quite the impression on American Idol with a run of stellar performances. He’s tackled emotionally heavy belters that his falsetto is more than suited for, including his latest performance, a rendition of Elton John’s “We All Fall in Love Sometimes” that made Perry burst with pride. Harmon, 26, has been extremely open in telling his story on a national stage: As a preacher’s kid in a tight-knit, religious family, he came out to his parents last November. He’s acknowledged his struggles of the last several months—his parents have yet to come to a performance, but should he continue to advance, they have plans to attend.

Harmon, one of two Idol connections to Baltimore this season—Dimitrius Graham is also still in the running—wowed the judges in his first audition with an original song. Lionel Richie to compare him to Billy Joel.

Harmon frequents Catonsville’s Atwater’s and Farmhouse Greens—he’s currently a music director at Babcock Presbyterian Church, and does counseling work at BACHS Health Care. He’s lived a lot of life in a short span—a whirlwind of television fame and personal and emotional growth. On the eve of a results show that will determine if he makes Idol’s Top 10, Baltimore spoke with the singer-songwriter about his journey thus far.

What’s your relationship with Baltimore like?

I’ve moved around a lot throughout my life, but Baltimore’s kind of been the place that [my family has] gone back to a lot. I’ve lived in Baltimore this time around for a little over two years. I was working on my music degree at Towson University up until [Idol] and I’m taking a semester off now, but I’m still working on graduating hopefully this year.

What do you like most about Towson and the area?

One of the things I like about Towson and the school of music in particular, it’s small like a conservatory but it doesn’t feel competitive and cutthroat like you would expect from a top-notch conservatory. It’s a very welcoming environment. I feel like I have extended family there. It was just a really positive experience for me. Especially as a transfer student. I still keep in touch with the faculty. I’m actually living with my academic advisor right now, renting out a room there.

Going from an environment like Towson to a competition like American Idol where the purpose is to eliminate performers and crown a winner has to be a bit of a shift.

That’s one of the things that I appreciate about the music program at Towson. It’s not super competitive, even though we are challenging each other to be our best musicians. I think I would say the same about American Idol. It doesn’t feel like we’re against each other. It feels like we’re there for each other and rooting for each other. We’re all getting close at this point and we’ve had a lot of time to bond and hang out. It’s kind of a family environment.

You said in a recent interview that as an artist, you feel you have a responsibility to communicate your experience through music. What did you mean by that?

I think any artist has an opportunity to portray their emotional experiences and their relationships through their art in different ways. At the end of the day, we’re all human and we go through some of the same experiences, but we all have different ways of communicating that. As an artist, I feel a responsibility to maintain a certain level of transparency about my experience because I know that, for me personally, I used to listen to other artists to help me contextualize my own experiences. You become kind of like this voice for other people through your art, and it’s a way of connecting.

Do you think that this process has provided a lens for [your parents] to see where you’re coming from that might not otherwise have been there?

I can’t answer that in full confidence. I’m hesitant to speak on anyone else’s behalf. But what I would say is that I hope whatever I’ve done so far on the show has just shown not only my parents but everyone else that I’m just a human being and struggling through my emotional experiences as imperfectly as anyone else. And I’m trying to do that on this platform and succeed musically, and I hope that at the end of the day, they can see that and understand that I love them and this is just me owning my story. I think I’ve done that to the best of my ability.

You have been very transparent throughout this whole process. As you’ve continued to do so, has it emboldened you further?

One thing that I’ve experienced is that when I open up to people and kind of say, “This is who I am and I’m proud of it,” then people respond in a similar way. You treat other people with respect and kindness, then you’ll get that back. If you’re open and vulnerable with people, I’ve discovered that people tend to be the same way with you. The support that I’ve received has been really amazing. People have reached out to me and shared their stories. It’s just a further confirmation that nobody’s alone in their experiences.

Is there a story in your mind that sticks out?

I’ve heard from a bunch of people that say they also grew up in a conservative environment, and to see someone going through that process of coming out and all the struggles that can come with that, a lot of people have said, “Oh, I feel less alone,” or [that they have] more power to share [their] story with people. At the end of the day, that’s what it’s all about. Your music or your artistry is just a vehicle to connect to people, and I think that’s been the most amazing part of this experience to me. You kind of get the sense that you’re a part of something bigger than yourself.

It seems like your song choices are very deliberate, like when you dedicated “Landslide” to your parents. Is that something you’re doing consciously?

All the songs that I’ve covered so far have been songs that I think have spoken to me personally. That’s kind of my goal with each performance is to bring the most feeling and the most that I can to the stage and to give that to other people. I’ve been fortunate enough to have those songs available to me—we have a list to choose from certain rounds. I think what I try to do is reflect on what the song means to me personally and apply that to whatever my circumstances look like at the time, whether it be about a relationship in my life or an emotional experience that I’m going through. And once I’ve connected to the song in that way, that’s the energy that’s going to send it out that people are getting.

What’s the moment just before you’re about to open your mouth and sing like?

That’s a really interesting moment, because up until you sing, you’re thinking about everything that’s happening around you. But then once you start the music, at least for me, that’s all that there is.

Has the thought of winning crossed your mind yet? How do you control the voice in your head that says you can win while also staying in the moment?

I think the closer that I get to the finale, that thought comes up more often. I just try to say that I know that I can win this, I think that I have as good of a shot as anybody. At the same time, this is just the beginning of my journey, no matter how American Idol ends for me. I think I’ve embarked upon something that transcends any reality show or music competition.

What lesson have you learned from this experience so far?

I’ve never done self-promotion at this level. However, I am an independent artist, and I’ve been doing my music for several years now. And I think I’m just learning how to take it to the next level. At the end of the day, I sort of realized that it’s not totally about me. I represent what people believe in and I’m kind of this symbol for people, and I’m just pushing for an ideal.

CH CH CHANGES

Ouzo Beach: Once the warmer temperatures roll in this spring, Ouzo Bay in Harbor East will debut its own 120-seat waterfront venue across Lancaster Street. Aptly named Ouzo Beach, the expansion will further the restaurant’s Mediterranean mission with touches like villa-inspired lounge seating, palm trees, blue stone, and a 75-foot long wooden trellis. The outdoor hangout will also have its own bar and serve the same menu as the restaurant, which highlights whole grilled fish, lamb dishes, and other authentic Greek specialties.

As planning continues, the interior of Ouzo Bay is also getting a refresh this month. The restaurant will be closed through January 9 for upgrades including new flooring, a DJ booth, and basket-woven light fixtures made in Greece. All of the changes coincide with the hiring of new general manager Rita Lymperopoulos, a local hospitality veteran who was a former operating partner of now-closed Della Notte in Little Italy. “We are excited to welcome Rita into the Atlas Restaurant Group family,” said CEO Alex Smith in a statement. “In addition to being an expert on Greek cuisine and culture, she also has a wonderful reputation as a first-class restaurant operator and is familiar with the local community.” 1000 Lancaster St. 443-708-5818

NEWS

Mexican on the Run: Big things are already happening for this fan-favorite taco truck in 2019. Owner Jimmy Longoria recently scored a 2008 Chevy, which will act as a sibling truck for his current kitchen-on-wheels that dates back to 1985. “Basically we have an OG and a millennial on our hands now,” Longoria quipped on Instagram. The plan is for the new truck to focus on Mexican seafood dishes inspired by Longoria’s upbringing in Los Angeles. “I grew up eating seafood as much as tacos,” he tells us. By offering eats like ceviche, shrimp cocktail, and octopus tostadas, Longoria hopes to highlight the similarities between Baltimore’s seafood staples and the Mexican iterations.

In addition to landing the new truck, Mexican on the Run is also planning to move into its own commissary kitchen in Towson later this month. The prep space will allow the team to not only expand the menu, but also accept more catering and farmers market gigs in the coming year. “I’m actually taking a solo trip back home to LA later this month,” Longoria says. He plans to visit 12 of the city’s top Mexican pop-ups, food trucks, and stalls ranked by Los Angeles magazine to help inspire the new menu. 443-800-3275

Imbibe Names Hollie Stephenson Beer Person of the Year: Heading up brewing operations for the new 62-acre Guinness facility in Halethorpe—the first on American soil in more than 60 years—is no easy feat. But head brewer Hollie Stephenson has hit the ground running, brewing batches of Guinness Blonde Ale, as well as outside-of-the-box styles like an apricot pale ale and Bulleit bourbon barrel-aged stout. Stephenson received some well-deserved praise this week when she was named Beer Person of the Year by Imbibe magazine, which reports that she is “making the venerable Guinness brand feel right at home in its new U.S. digs.”

We feel lucky to have the former D.C. resident, who worked for Highland Brewery in Asheville and Stone Brewing in San Diego before moving back to the area for the Guinness job. “Coming back and seeing this vibrant brewery community has been really exciting,” Stephenson told us in 2017. “Everyone has been super welcoming.”

The Charmery Collabs With Baltimore in a Box: In perhaps the most Baltimore collaboration ever, ice cream institution The Charmery has teamed up with its Hampden neighbor, Baltimore in a Box, to create a flavor inspired by all things Charm City. The new scoop combines a sweet cream base with Otterbein’s chocolate chip cookies, Utz potato chips, and a Goetze’s Cow Tale for good measure. Sample the scoop at The Charmery’s flagship on the Avenue, as well as its other shops in Towson and Union Collective. Multiple locations including 801 W. 36th St. 410-814-0493

EPICUREAN EVENTS

Atwater’s Soup Month: Atwater’s is kicking off its 20th anniversary year in style with this annual soup spectacular. Throughout January, diners who post photos of their soup (bowls range from split pea and roasted vegetable to white chicken chili and sweet potato bisque) using the hashtag #AtwatersSoup will be able to redeem points toward free items via the cafe’s mobile app. The team is also donating 10 percent of each quart sold to local charities, giving away free bowls for dine-in customers on January 23, and featuring “Customer Favorite Fridays” which let diners choose the varieties they would like to see on the menu at the end of the workweek. Multiple locations including 3601 Boston St. 667-309-7146

1/10: Origins: A Speaker Series
This sustainability-focused speaker series is kicking off 2019 with a discussion about Maryland’s evolving medical marijuana industry. Chef Spike Gjerde will moderate the talk with panelists from Evermore Cannabis Company—Baltimore City’s only licensed medical cannabis cultivator and processor. As with every Origins event, there will also be drinks, snacks, and a post-discussion dinner that encourages guests to engage with the speakers. Artifact Coffee. 1500 Union Ave. 6:30 p.m. $60

While some might raise an eyebrow at a cocktail arriving garnished with a straw made from raw pasta, The Laughing Pint owner Shannon Cassidy says that her patrons embrace the sipping substitute.

“Our customers are pretty forward thinking,” says Cassidy, who started using bucatini pasta straws at her Highlandtown bar about a month ago. “People have generally really liked how we’ve always used recyclable cups and napkins, so they were pretty excited about it.”

Cassidy’s approach is part of a larger environmental movement that a number of local business owners are implementing in order to eliminate the use of plastic straws entirely.

According to the global Plastic Pollution Coalition, on a daily basis Americans use more than 500 million plastic straws—which end up contaminating oceans and harming marine life. At this rate, the World Economic Forum estimates that our oceans will be filled with more plastic than fish by 2050.

“Bettering the environment and the community is something that is always on our minds,” says Sarah Bach, who heads up marketing efforts for local bakery and cafe chain Atwater’s. “With us being so close to the Bay, we wanted to do something that would have a lasting impact on our streams, beaches, oceans, and landfills.”

On Earth Day last month, Atwater’s officially nixed plastic at all six of its locations in favor of biodegradable straws going forward. Bach says that the team did a good amount of research ahead of the turnover, and ultimately decided on compostable tubes made from corn by Jessup-based Acme Paper & Supply Co.

“I don’t think that people can tell much of a difference,” Bach says. “We just wanted to make sure that it wasn’t falling apart, and pretty much felt the same.”

Durability is top of mind for bartenders, who are looking to make the switch to recyclable products. While most paper straws are known to get soggy quickly, the new Hotel Revival in Mt. Vernon has found that American-made Aardvark Straws are a long-lasting alternative.

Aside from being strong and flexible, the compostable cylinders are made from food-grade approved inks so that they don’t bleed into the cocktails.

“Our national director of bars did a lot of research on this,” says Chelsea Gregoire, bar manager at Topside inside the hotel. “She would try out a bunch of non-plastic straws in tons of beverages. This was the one that held up best.”

The Laughing Pint’s pasta straws—which were inspired by a viral video about a restaurant using them in England—are stronger than one might think. Cassidy also did a lot of experimenting to see how the pasta would react in different liquids.

“Regular straws are pretty thin-walled, but these are a little harder and thicker and usually last for a whole drink,” she adds. “People who drink faster can get a couple of drinks out of the same straw, but it does eventually give out.”

She assures customers that the bucatini doesn’t have much of an effect on flavor. In fact, she says that many of her regulars enjoy that the alternative is edible.

“People snack on them,” she says with a laugh. “They’ll just be sipping their drink and the next thing I know they’ll be like, ‘I just bit my straw.’”

Many anti-plastic organizations are focused on changing the consumer’s mindset about straws. A lot of these institutions say that straws aren’t essential, but bar owners keep some on hand for those who have dietary restrictions or require physical accommodations.

“For most people, it’s more of a luxury,” Bach says. “It’s all about taking the small steps. If other restaurants and people in the community start to do the same thing we’re doing, it can make a huge difference.” 

COMING SOON

Charmed: There’s a new kid on the 800 block of North Calvert Street in Mt. Vernon. This neighborhood cafe that sits just across the street from Brew House No. 16 is expected to make its debut in March. The breakfast and lunch spot from former Riptide by the Bay manager Danae Schrock will offer an array of omelets, sandwiches, burgers, salads, and house-baked muffins and scones. Schrock will also be using her family’s classic soup, Sloppy Joe, and chocolate chip cookie recipes. “For years I’ve dreamed of opening my own little spot in the city,” she says. “I’m excited to be in Mt. Vernon and really make connections in the neighborhood.” 824 N. Calvert St.

29th Street Tavern: Fans of Swallow at the Hollow in Belvedere Square will be happy to hear that owner Aaron Reinhart is spearheading a new project in Remington. Reinhart recently took over the old Long John’s Pub space on the corner of 29th Street and Miles Avenue, and has transformed it into an updated watering hole that still maintains the building’s history and dive bar feel. Expected to open next week, 29th Street Tavern will offer Natty Boh and Monument City 51 Rye on tap, and eats including burgers, cheesesteaks, wraps, and wings. 398 W. 29th St.

The Red Star Charles Village: Big things are on the horizon this year for the team behind The Red Star Bar & Grill in Fells Point. Aside from rehabbing the old Dead End Saloon space down the block, the owners are also planning to open a second Red Star location in Charles Village this spring. The spinoff will join the likes of Honeygrow, THB Bagels & Deli, and Bird in Hand in the new Nine East 33rd student housing development near the Johns Hopkins campus. The Red Star menu is expected to mirror its flagship, featuring a variety of wraps, salads, burgers, and pizzas. 9 E. 33rd St.  

Rise Biscuits Donuts: Timonium locals are anxiously awaiting the debut of this biscuit and donut destination, which will host a grand opening fundraiser benefiting the Timonium Elementary PTA on January 13. Lauded by the likes of Food & Wine magazine, the North Carolina-based chain offers biscuit sandwiches topped with everything from sausage and eggs to fried green tomatoes. The donuts are also a highlight, with flavors including maple-bacon, red velvet, chocolate cake, cinnamon twist, and classic glazed with sprinkles. 1620 York Road, Lutherville, 410-372-3171

OPEN

Food Plenty: The family behind Victoria Gastro Pub and Manor Hill Brewing premiered this long-awaited comfort food spot in Clarksville last week. Now operating in soft-opening mode for dinner service, the restaurant serves dishes including pan-roasted rockfish, bison burgers, fried chicken, and macaroni and cheese—with many ingredients sourced from the family’s 54-acre working farm located 10 minutes away in Ellicott City. Food Plenty—which is named after a Windsor Mill farm that owners Randy and Mary Marriner raised their daughters near—joins other local businesses You Pizza and Kupcakes & Co. in the new Clarksville Commons development. 12250 Clarksville Pike, Clarksville, 410-531-0411

Roll Ice Cream & Coffee: Last week, owners Jason Werner and Jessica Reyes unveiled this trendy concept that offers rolled ice cream—a dessert with roots in Asia that presses the cream flat on a cold slab, mixes it with toppings, and scrapes it in rolls into a cup. The Highlandtown shop also features local Vent coffees and pastries by Batch Bake Shop in Hamilton. 3222 Eastern Ave., 443-595-7655

EPICUREAN EVENTS

TO 1/31: Soup Month at Atwater’s
Given this week’s frigid temperatures, Atwater’s soup month couldn’t have come at a better time. The fan-favorite cafe with locations scattered everywhere from Canton to Catonsville is spotlighting its soups throughout the entire month of January, with running specials including Chili Fridays and Noodle Tuesdays. The month-long promotion will also donate 10 percent of all quarts sold to Paul’s Place, a local organization that works to provide wellness services and support programs for residents of Southwest Baltimore. To close out the month, all Atwater’s locations will offer a free cup of soup to all dine-in customers on Tuesday,  January 23. Multiple locations including 3601 Boston St., 667-309-7146

NEWS

Bmore Licks: Though we happen to think that it’s never too cold for ice cream, this new Highlandtown hangout is closing up shop for the season. After a stellar first summer, management has decided to take the next few months to oversee interior renovations and test new flavors. The corner spot, which specializes in soft-serve, snowballs, and its famous ice cream nachos, is expected to reopen its doors in March. 2437 Eastern Ave.

Peter’s Inn: This cozy Fells Point dining destination suffered a tragic fire last week. The Baltimore Fire Department concluded that the blaze was ignited by a small trash fire. Thankfully, no one was hurt, but the restaurant’s interior was severely damaged. Husband-and-wife owners Karin and Bud Tiffany, who bought the space in 1995, tell us that they are in talks with their insurance company and hope for a speedy remodel in the coming weeks. 504 S. Ann St.

Chef Kiran Patnam Competing on Beat Bobby Flay: It’s always nice when the Food Network gives love to one of our own. Next week, chef Kiran Patnam of Apropoe’s inside the Baltimore Marriott Waterfront hotel will throw his hat into the ring on an episode of Beat Bobby Flay. The tournament-style competition will pit Patnam against fellow contestant Jonathan Wu to see which chef will eventually go head-to-head with Bobby Flay. Tune in on Thursday, January 11 at 10 p.m. to see if Patnam—a Culinary Academy of India grad who specializes in Indian, French, and American cuisine—can hold his own against the show’s namesake celebrity chef. 

What is it about eating outside that seems to make food taste better? Maybe it’s the sunshine, or the breath of fresh air. Perhaps it’s the touch of cool grass beneath our feet, or the primal smell of grill marks on a well-seared steak. All we know is, we don’t need an excuse to pack a picnic. Whether it’s an extra-long lunch break or the start of the weekend, in the rolling countryside or right here in the city, fill a basket with these Maryland-made treats, spread out a blanket, and dig in.

Cunningham’s Baguette: Think of the baguette as the foundation for every picnic. Tear it in half and commence the feast. The Wine Source, 3601 Elm St.

Parts & Labor Charcuterie: The house-cured coppa, aged pork loin, and spicy bologna salami from this Remington butcher shop are musts for warm-weather spreads. Parts & Labor, 2600 N. Howard St.

FireFly Farms Black & Blue: Handmade in the mountains of Garrett County, this goat’s milk marvel delivers a welcome bite of blue funk. Whole Foods, 1001 Fleet St.

Hawks Hill Creamery Chesapeake Cheddar: This Old Bay-infused cheddar imparts a smoky flavor to snack on all summer long. Graul’s Market, 7713 Bellona Ave., Towson

Cherry Glen Goat Cheese: The popular MoCo cheesemonger makes a variety of piquant products, but the Monocacy Ash is its crème de la crème. Graul’s Market, 7713 Bellona Ave., Towson

Waxing Kara Honey: A drizzle of this harvested honey tempers even the spiciest of charcuterie. Honey House, 10209 Grand Central Ave., Owings Mills

McCutcheon’s Cherry Preserves: Use this old-fashioned chunky cherry spread as a tart topper for any type of cheese. Eddie’s of Roland Park, 5113 Roland Ave.

Hex Ferments Beet Pickles: With a hint of ginger, these briny beets provide the tangy crunch you never knew you needed. Hex Ferments, 529 E. Belvedere Ave.

Kinderhook Snacks: Whether you’re indulging in bite-size baked cheese stamps or spice-speckled smoked nuts, one handful of Kinderhook will never suffice. Trohv, 921 W. 36th St.

Manor Hill Brewing Grisette: This farmhouse ale out of Ellicott City is
like the love child of wheat beer and
dry white wine. Remington Wine Company, 329 W. 29th St.

Atwater’s Local Rye Crackers: These buttery crisps are great on their own but also ideal for all forms of scooping and spreading. 798 Kenilworth Dr., Towson

Trinacria Foods Olives: At this overflowing olive bar, make your own mix of purple, green, and even garlic-covered goodies. Trinacria Foods, 406 N. Paca St. 

Modern Cook Shop Pickles: Ask for a pint of special housemade pickles, like these addictive bread-and-butter chips. Modern Cook Shop, 901 S. Wolfe St.

Rooster & Hen Produce: Round out your basket with juicy local apples. Rooster + Hen, 2302 Frederick Road, Catonsville