Like all hospitality professionals, veteran restaurateurs Tony Foreman and Chef Cindy Wolf are grappling with the aftermath of the closing of their beloved restaurants during the pandemic.

While it’s been challenging, they have been making the best of the situation from their respective Roland Park homes. Foreman is reimagining the wine menu at Charleston and spending time with his family. Wolf is cooking up a storm in her state-of-the-art kitchen and doing ad-hoc cooking videos for her legions of fans.

Both are eagerly awaiting the day they can reopen Charleston, Cinghiale, and Bar Vasquez in Harbor East, as well as Petit Louis and Johnny’s in Roland Park.

“I believe that there will be restaurants that go out of business, and I feel sad about that,” says Wolf. “I have to do what I do, so somehow, some way, we will reopen. I don’t know if that’s pie in the sky, but I will not allow this to not happen—it has to happen.”

How are you?
Tony Foreman: There’s plenty of existential threat on the business and our livelihood as a family, but the sudden big chunk of family time and the chance to just prepare food for the people who are in my house and to just worry about homework, learning to ride the bike, do nature walks in a really wonderful neighborhood, and do stuff that we don’t ordinarily have time for has been really wonderful.

Cindy Wolf: I’m used to being alone, I’m just not used to being home alone for this many hours a day. I’m used to being at the restaurant 12 hours a day, so my home time is maybe an hour and then sleeping and going to work the next day. But thank goodness I have a beautiful home to live in and no one on our staff has gotten sick.

On the last night of service before the shutdown it just didn’t feel right. It was hushed—the laughter, the joy, the excitement, all of the good things about being in a restaurant were all sucked out of the room. —Cindy Wolf

What was that final night of service at the restaurants like?
TF: We had the very strong feeling the governor was going to shut us down. When he did, I was of two minds. The first thought was, ‘Let’s do something to generate income and at least keep some people working.’ We formulated a plan and immediately responded by having takeout for our guests on Monday and Tuesday.

I had a long conversation with [Petit Louis executive chef] Chris Scanga the day before. He was concerned about being the guy who would go to work and take the virus home to his family—that hit home with me. I slept on it and thought, ‘In good conscience, can I ask these people to come to work when this thing is still ramping up?’ We don’t know what it is or how bad it’s going to be. Are we contributing to it just by doing a to-go business in the name of keeping people employed? I called Cindy and she agreed.

What was the last night of service at Charleston like specifically?
CW: When I saw my waiters in the dining room wearing gloves and my runners wearing gloves and [maître d’] Peter [Keck] walking around—he wasn’t doing anything but sanitizing doorknobs—I was like, ‘This is just not right. This is a restaurant.’ Of course, it should be sanitary, but this is heartbreaking for me to see my waiters walking around with gloves and being scared to walk to tables. I was like, ‘What are we doing? Why are we open? This is not how you operate a restaurant.’ From my kitchen, I can see into the dining room and it just didn’t feel right. It was hushed—the laughter, the joy, the excitement, all of the good things about being in a restaurant were all sucked out of the room.

My ability to fry things in whatever cast iron is lying around has been rehomed from my great grandmother Annie Ross’s kitchen—she was Miss North Carolina 1910. —Tony Foreman

What kinds of things have you been cooking at home?
TF: [My 6-year-old daughter], Del, loves fish and so does my wife, Katie. Two nights a week we have some kind of fish. We got really beautiful yellowfin tuna through work and a nice Scottish salmon. When asparagus are around it’s easy—it’s salmon and asparagus. I also made a fried chicken sandwich for Del. It was super tasty with sprouts and crunchy veggies piled on it. My ability to fry things in whatever cast iron is lying around has been rehomed from my great grandmother Annie Ross’s kitchen—she was Miss North Carolina 1910.

Chef Wolf, from the looks of Instagram, it seems like you’re making a lot of great meals at home.
CW: I love food, even if I’m just cooking for myself. If I have leftovers, I give them to someone who works for me. It makes me happy. When we had a sense that something bad was about to happen, I bought chicken and we broke it down and put it on our freezer in small packages at Charleston. I went to the grocery store and, for the first time in my life, I bought frozen vegetables.

What I have dictates what I cook. My farm in Ohio is just starting out. The salesperson sent me an email saying, ‘We want to send you a box as a gift.’ It was filled with radishes, potatoes, microgreens, and baby parsnips. That really improved my home cooking. In the beginning of this, I ate a lot of chicken. I had some Brabander, it’s an incredible piece of cheese. I brought home a duck breast from Charleston and made magret and ate that for three days. I also got a delivery from Eddie’s. I told them I wanted rack of lamb but didn’t want them to French [cut] it. The meat between the bones on the rack, when left on and roasted properly, is the best part of the rack meat. Between the bones can be so tender and has so much fat surrounding it.

You’ve been posting lots of cooking videos. Why did you decide to make them?
CW: I want to share. I want to teach. I teach every day at work. I’ve always wanted to have my own cooking show.

Any cooking tips for those of us staring blankly into our pantry wondering what’s for dinner?
CW: Reach into the past. All cultures have peasant cooking—all of these old rice and bean dishes. Make things with flour like empanadas—which are made with flour, fat, and water—or pasta. Learn how to make pasta if you can get your hands on flour. Get an inexpensive hand-rolling pasta machine on Amazon. Or boil a potato, mash it, and add ground beef and any spices you like—saffron, chili powder, cayenne, salt, pepper—and add an egg. It’s as good cold as it is hot. Look for old world recipes from French cooking, Mexican cooking, American food, Spanish, and Middle Eastern. Many of those dishes slow cook on the back of stove all day long and make the house smell great.

What will be on the menu at Charleston when you return?
CW: Every day I write things down for the menu, but it’s so seasonal. I have almost an entire notebook filled with either a piece of an idea or something that inspired me. I’ve been hanging out a lot with chef [Paul] Bocuse, I have a lot of his cookbooks, and Anne Willan. I just keep writing, but I don’t know when we are opening. It makes me happy to be with the cookbooks and at least have the ideas. One or two days before we open, when I bring food product in is when we will make the final decisions. I also know people will want the lobster soup and fried oysters—it won’t be a 100-percent new menu because I am here to make people happy.

Will you make changes to any of the other menus?
TF: We are working on a very different presentation and interpretation of the wine list in the cellar at Charleston—now is a chance to do it. We’re going to think about the different restaurants—each one has a pretty pure truth that it’s chasing. I want to make sure that we are as true to those things as we can be. We have the percolation time and I’m going to use it.

What do you miss about being in the restaurants?
TF: The way that our guests rely on the solidity and the care of our team from back door to front door—whether they know that or not. I like that, not just being dependable but being a dependably good piece of people’s lives in a complicated and stressful world. To know that you can go somewhere and you’re going to feel cared for.

Smaller very hand-crafted, curated, and cultivated experiences will be less and less and the attraction to creating those things is going to be less and less—there’s just too much risk. —Tony Foreman

Will restaurants survive?
TF: They are going to be changed. Things will continue to tilt in favor of chains and larger scale places. Smaller very hand-crafted, curated, and cultivated experiences will be less and less and the attraction to creating those things is going to be less and less—there’s just too much risk.

What are you looking forward to when you reopen?
TF: I’m looking forward to that first family meal with our staff. I’ve already told them I will make them a nice supper before we open and I will bring them wine from my cellar, and we will have a nice time.

I walk into that empty restaurant and it’s hard. I miss my guys. [Daytime prep cook] Hubaldo has worked for me since we’ve had Savannah—that’s 23 years. I will not walk into Charleston again until I can start to operate that restaurant again. It’s my life. —Cindy Wolf

Chef Wolf, I’ve seen from Instagram that you’ve been back to Charleston a few times.
CW: In the beginning, I went a few times. I did a bit of repair work—someone who works for us had an opportunity to make a little bit of money, so I went down there. Prior to that, I went in a few times in the first few weeks because I wanted to make sure everything was okay. Also, in those first few weeks, we still had some food left. I went four or five times when we were distributing the food. We did a huge distribution to staff the day we closed.

After being in the restaurant just yesterday, my question was, ‘When do we move forward and how do we move forward?’ It’s killing me. I will not walk into Charleston ever again until I can start to operate that restaurant again. It’s my life. I’ve wanted to do this since I was a kid. All I do is think about food. I’m at work many hours a day. When I’m not there, I’m thinking about food. When I go on vacation, I go to eat food. I eat in some of the best restaurants in France and have a glass or two of Champagne at lunch. A walk at lunch and then back to dinner—I live for that. Getting to immerse myself is so inspiring to me.

I walk into that empty restaurant and it’s hard, and I miss my guys. Hubaldo has worked for me since we’ve had Savannah—that’s 23 years. He’s my daytime prep cook. I am thankful every single day for what I do. I look at him and say, ‘Can you believe what we do?’

Why do we need restaurants?
CW: We need restaurants like Petit Louis and all the little neighborhood restaurants. We need places like Charleston so we can dress up and celebrate our anniversary, even if people need to save their coins to go to those restaurants once in a lifetime. I’m certain that whenever we reopen, our waiters will have to wear masks and gloves, which I can’t stand, but if that’s what it takes to open so be it. We can’t live without restaurants.

NEWS

Water for Chocolate: Last week, chef Sean Guy unveiled the newly renovated and expanded version of his beloved brunch spot in Upper Fells Point. After two months of upgrades, the space now features a warmer feel with additional seating, wooden accents, modern backsplashes, and interior greenery. “We want to provide a better dining experience that’s on par with the food that we serve,” Guy said in a video announcing the changes back in May. Though the interior has gotten a fresh look, diners can still count on Guy’s tried-and-true dishes such as barbecue shrimp and grits, raisin bread French toast, and stuffed breakfast burritos.

Azumi: This Japanese steakhouse in Harbor East is taking teppanyaki to a whole other level. Come October, the Atlas restaurant will debut a brand new room for chefs to prepare meals in front of guests at two scheduled seatings per night. Equipped with six tables that can accommodate 36 diners, the room will feature a special menu with options such as king crab, lobster, scallops, Miyazaki wagyu, and kobe beef. Along with the addition to the space, Azumi has also brought on chef Anthony Micari as its director of Asian cuisine. Micari—who previously headed up the kitchen at Makoto in Miami—will work alongside executive chef Andy Gaynor at Azumi, while also helping to develop a future Atlas concept. Stay tuned for more details.

Doug Atwell Announces New Bar in Fells Point: We’ve been following Doug Atwell’s career since his days behind the bar at Rye (back when it was at its old location on South Broadway). Since then, the veteran bartender has gone on to head up the celebrated programs at Blue Pit BBQ and Dylan’s Oyster Cellar. Now, he’s getting ready to open a spot of his own. The Baltimore Business Journal reported earlier this week that Atwell is in the process of converting the former home of Santa Clara Bar & Restaurant in Fells Point into a new cocktail bar with a classic vibe. The spot will highlight killer Manhattans and Old Fashioneds, as well as interior touches like tin ceilings and a jukebox.

OPEN

With Love Company: The Parkville dining scene recently welcomed this healthful hangout on Harford Road—whose mission is summarized in a hand-painted wall mural that reads: “Everything begins and ends with love.” The eatery incorporates its plant-based and gluten-conscious philosophies into dishes such as lentil burgers, raw veggie lasagna, and sweet potato salads. To complement all of the eats, the menu also lists holistic juices and smoothies in varieties like pineapple-mango and peach-banana.

Pure Raw Juice: Speaking of juice, this local detox destination recently debuted its newest location at The Rotunda in Hampden. The new spot adds to the health-conscious community in the mixed-use development, neighboring other tenants like MOM’s Organic Market, Brick Bodies, and Corepower Yoga. For those in need of a post-workout pick-me-up, Pure Raw offers its signature smoothies, juice blends, and açai bowls like the “Electric Pink” filled with dragon fruit and granola.

Chilango’s Tequila Bar & Grill: Earlier this summer, we told you about this new Mexican destination taking over the former home of Modern Cook Shop in Fells Point. Now, owner Carlos Cruz has officially unveiled the restaurant—which is a sister spot to his Highlandtown haunt Carlos O’Charlies. Stop by to sample the strong margaritas paired with Cruz’s house recipes ranging from baked tilapia with tequila and garlic to a grilled flatiron steak in a spicy tomato chili sauce. The space itself has been completely transformed with classic cantina touches like wooden paneling and decorative sombreros.

COMING SOON

The Original Pancake House: Soon, Canton locals will be able to feast on flapjacks and fluffy omelets at this international breakfast favorite. Situated next to Outback Steakhouse in the Canton Can Company, the diner will mark the chain’s first Baltimore location. Be on the lookout for signature items including a lemon Dutch Baby, cherry crepes made with sweet Danish wine, and an apple pancake smothered in cinnamon sugar,

EPICUREAN EVENTS

8/13: Entré Amigos
Earlier this week, mayor Bernard C. “Jack” Young signed an executive order directing city agencies to protect immigrants. Local restaurants Bar Vasquez, Alma Cocina Latina, and Puerto 511 are also coming together to support the cause by launching this new dinner series that will benefit Families Belong Together—an organization that works to permanently end family separation and detention. “Baltimore welcomes diverse and creative entrepreneurs,” says Bar Vasquez co-owner Tony Foreman, who will host the series at the restaurant. “We all serve the many good people of this city and are proud to do it.”

For the next three Tuesday nights, the teams from Alma Cocina Latina (August 13), Puerto 511 (August 20), and Clavel (August 27) will head to the Argentinian restaurant to prepare passed appetizers, welcome cocktails, small dishes, a meat course, and a collaborative dessert with Bar Vasquez chef Marion Caño Catalan. The menus will collectively reflect all of the restaurants’ distinct regions and styles. Highlights from the first meal next week will include risotto-style arroz con pollo and mango flan.

8/12-18: Stone’s Throw Hash Pop-Up at R. House
This sweet potato hash concept, which prides itself on sourcing ingredients from purveyors just a stone’s throw away, is setting up shop at the R. House’s rotating pop-up stall next week. Founder Ben James created Stone’s Throw eight years ago, when he discovered that he was allergic to wheat. Gluten and paleo-friendly bowls to to try 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.

COMING SOON

The Charmery: Baltimore’s own quirky ice cream shop has already made its mark on the Northern Baltimore neighborhoods—serving scoops at its Hampden flagship, Towson storefront, and massive Medfield production factory inside Union Collective. And now, it’s spreading the love south. The Baltimore Business Journal broke the news this week that husband-and-wife owners David and Laura Alima plan to open a fourth location at 46 E. Cross Street in Federal Hill in the coming months. “The factory only works if it has something to feed,” David said of The Charmery’s expansion, in our profile of the couple last year. Unlike the other shops, the small storefront across from Cross Street Market will feature a walk-up window concept. Signature flavors will include locally inspired favorites like Old Bay Caramel, Maryland Mud, Lemon Stick, and Tell Tale Chocolate.

OPEN

Coelum Cafe, Bar, and Market: This new dining destination in Canton—whose name translates to “sky” or “heaven” in Latin—is fittingly decorated with feather details and lots of lush greenery. Industry veterans Corey Laub and Ryan Thacker opened the restaurant earlier this week in the former home of Gitan Bistro Cru in Canton. The menu pairs batched cocktails and natural wines with seasonal dishes like summer squash risotto, fried green tomatoes, and duck confit. Coelum (pronounced coy-loom) will also offer a retail market stocked with local products like Open Seas Coffee and cupcakes from Slam Bakes.

Ono Poke: Nothing beats a refreshing poke bowl during the dog days of summer. Ono Poke officially opened inside the newly renovated Cross Street Market in Federal Hill last week, offering the authentic Hawaiian delicacy of raw fish topped with sweet and spicy sauces and vegetables. If you still haven’t gotten a chance to check out the upgrades at the market, stop in to try one of Ono’s signature bowls including the “Smooth N Spicy” (ahi tuna, creamy spicy aioli, avocado, cucumber, jalapeno, habanero masago) or the “Lomi Lomi” with salmon and citrus shoyu vinaigrette. Other vendors on deck to open in July include Annoula’s Kitchen, Sobeachy Haitian Cuisine, and a stall slinging Royal Farms chicken.

NEWS

The Bluebird Cocktail Room Turns Two: It’s been two years since Hampden’s literary-themed cocktail haven officially joined the scene. On Sunday, July 7, the bar is celebrating its big birthday accordingly with raffles, discounted drinks, and new menu items. Starting at 12 p.m., Bluebird’s downstairs pub will be offering happy hour specials and half-off its signature Old Fashioneds during brunch. Make your way upstairs when the Cocktail Room opens at 5 p.m. to sample summer sips (new drinks include the watermelon molasses-infused “Waxen Fruit Impends” and vodka-based “Goddess Strikes #2”) and enter into a raffle to win a private cocktail class. Throughout the day, the team will be donating $1 from every cocktail purchased to the nearby Hampden Family Center.

Citron Wins Award of Excellence from Wine Spectator: The wine program at this Pikesville fine-dining den got some national recognition this week when it was listed among the winners of Wine Spectator’s annual Restaurant Awards. Citron was given the Award of Excellence for its well-curated wine list, which features more than 1,700 regional bottles. The restaurant joins the ranks of other previous Baltimore winners including Magdalena, Tagliata, and The Prime Rib.

EPICUREAN EVENTS

TO 7/6: South American Showdown at Bar Vasquez
Speaking of wine, Bar Vasquez in Harbor East is hosting a head-to-head showdown menu as a way to introduce diners to some of South America’s most impressive varieties. The $55 four-course menu features six wine pairings (two for each savory course) ranging from a Mendoza malbec to a classic cabernet franc. Dishes to look out for will include crispy zucchini with caper herb aioli, lobster and corn cakes, wood-grilled Hudson Valley duck breast, and a traditional tres leches cake.

7/6: Independence Weekend Block Party at Fat Tiger
The Fourth of July fireworks will likely all have fizzled out by this weekend, but the bar team behind Fat Tiger and El Tigre at Broadway Market is keeping the party going with this block party from 1-10 p.m. on Saturday. Head to the market’s patio to enjoy an all-American menu of pulled pork, chorizo, beer-can chicken, baked beans, mac and cheese, and jalapeño cornbread paired with icy cocktails made with Baltimore Spirits’ Company gin and amaro.

7/6: Fried Chicken and Champagne at Chez Hugo
It might seem odd, but fried chicken and champagne remains one of the most underrated culinary combinations. For the second year in a row, Chez Hugo is celebrating National Fried Chicken Day by frying up breasts, thighs, drumsticks, and wings and drizzling them in espelette honey. A la carte sides will include buttermilk biscuits, charred kale, barbecue baked beans, and caviar. Specifically for the occasion, bar manager Maximo Guerra has hand-selected four champagne options by the glass, as well as many specialty bubbles by the bottle.

OPEN

Little Bird Coffee Bar: There is now even more to love about The Bluebird Cocktail Room in Hampden, which debuted a sister concept in the subterranean space downstairs earlier this week. The Italian-inspired cafe offers an array of coffee and espresso drinks, as well as Campari, Negroni, and amaro cocktails. The European flair is also showcased in the food offerings, which include house-made pastries, charcuterie, a French hot dog on a petit baguette, pasta, and a marinara sauce recipe passed down from co-owner Caroline Benkert’s great aunt Holly from Sicily. The 60-seat cafe will be open from 7 a.m.-9 p.m. on weekdays, and stay open until 11 p.m. on Fridays and Saturdays. 3600 Hickory Ave. 667-303-3263

Poke Fish Sushi: Take a trip to Hawaii by way of Owings Mills at this new poke spot that recently opened its doors in the Valley Village Shopping Center off of Reisterstown Road. The fast-casual eatery offers ramen noodles, specialty sushi rolls and burritos, and Hibachi-style chicken and tofu. But the stars of the show are the DIY poke bowls that diners can customize with rice, fish, fruits, vegetables, nuts, and a variety of sauces. The restaurant joins Stanford Kitchen, Suya Spot, and Palio on the list of dining destinations that recently debuted in the Owings Mills area. 9163 Reisterstown Rd, Owings Mills. 410-902-8889

COMING SOON

Man vs. Pho: Patterson Park locals will be happy to hear that a new pho destination is making its way into the neighborhood in plenty of time for soup season. Catonsville favorite Pho Saigon—which was featured on an episode of Travel Channel’s Man vs. Food last month—is opening a spinoff on Eastern Avenue next to Matthew’s Pizza next week. Named after its signature “Man vs. Pho” challenge (diners are dared to slurp down four pounds of meat and noodles in 30 minutes), the Vietnamese spot will feature its DIY pho bowls with add-ins including steak, chicken, crabmeat, and fried tofu. The new location will debut in soft-opening mode on Monday, August 13, and a grand opening is scheduled for Wednesday, August 22. 3133 Eastern Ave. 410-314-8345

NEWS

Salt Tavern: After 12 years, mother-and-son duo Jane and Jason Ambrose have decided that it’s time to take their Butchers Hill tavern—best known for its duck fat fries and goat cheese doughnuts—in a new direction. The owners announced earlier this week that the last evening of traditional dinner service at Salt will be on Saturday, August 11. But they won’t be abandoning the space. Starting in October, the restaurant will be used for special pop-ups and guest chef dinners, as well as private dining events. “As we begin this transition, we want to say thank you to all of our customers, foodie supporters, food critics, suppliers, neighbors, friends, and family,” the duo said in a statement. “We appreciate what you have done for us and hope that you will continue to support us in our new venture.” 2127 E. Pratt St. 410-276-5480

The Dizz: Rest assured, Remington. The Dizz is officially reopening on Friday, August 10. After a routine health inspection late last month, the fan-favorite hangout was closed due to “unexpected mechanical failures in the kitchen,” according to a post on its Facebook page. Since then, the restaurant has taken a short hiatus to replace the equipment and refinish the floors. The spot will be back up and running starting at 10 a.m. on Friday, with plenty of beer, wings, and burgers to go around. 300 W. 30th St. 443-869-5864

EPICUREAN EVENTS

ONGOING: August Happy Hour at Bar Vasquez
With the beginning of a new month comes a fresh batch of $5 drinks and appetizers during happy hour at Bar Vasquez in Harbor East. In honor of the summer harvest, the bar is showcasing a refreshing “La Merienda” cocktail with George Dickel rye, peach and ginger syrup, fresh brewed iced tea, and lemon juice for $5 on weekdays from 5-7 p.m. The happy hour menu features plenty of snacks to pair with the cocktail, including crispy local zucchini, empanadas de queso, and shrimp ceviche. 1425 Aliceanna St. 410-534-7296

8/12: Mercado “No Se” at Clavel
Throughout brunch service this Sunday, Clavel will be hosting a special makers market featuring wares crafted by staff members and other local artists. Sip Sophomore Coffee—which will soon open a shop attached to Clavel’s new beer garden in Old Goucher—while perusing art, ceramics, mixtapes, plants, vintage clothing, zines, and more. To add to the fun, Daniel Reza Barrientos of Mexico’s La Rifa Chocolateria will be hosting an intimate chocolate tasting at 2 p.m. Learn more about the origins of chocolate while sampling truffles, cacao seeds, and a pre-Hispanic cold cacao drink. Admission to the market is free, and tickets to the tasting are $20. 225 W 23rd St. 443-900-8983. 12-4 p.m.

8/23: Battle of the Brands
Mark your calendar for this friendly food competition hosted by B-More Kitchen—the Govans incubator where dozens of culinary startups prepare their scratch-made goods. Stroll around the space to sip Full Tilt Brewing beers while sampling eats from the likes of Woot Granola, Wholesome Nibbles, Hiatus Cheesecake, Gundalow Gourmet, A Friendly Bread, Syriana Cafe, Tablefield Catering, and more. Winners will be crowned with bragging rights and prizes in sweet, savory, overall, and People’s Choice categories. 5609 Hess Ave. 6:30-9 p.m. $5.

As if we needed even more reasons to love summer in the city, Baltimore Restaurant Week is returning July 28-August 6—allowing locals to get their foodie fix at a handful of different dining destinations without breaking the bank. Nearly 90 spots are on board for the 10-day deal, which offers special prix-fixe menus priced between $12-20 for lunch and $20-35 for dinner. 

Chefs and restaurateurs have already begun taking inventory of ingredients, testing dishes, and perfecting their menus in preparation for the annual event, which is celebrating its 12th run this summer. Although Foreman Wolf Restaurant Group co-owner Tony Foreman has been participating since the beginning, he says that it isn’t difficult for his team to keep things fresh.

“We work so seasonally that, whenever restaurant week comes, every menu is naturally different,” says Foreman, who operates city mainstays Charleston, Cinghiale, Petit Louis Bistro, and Johnny’s, as well as the recently rebranded Bar Vasquez. “It might be very early for tomatoes one year, or a spectacular year for zucchini another. Whatever’s good, we cook it.”

Above all, Foreman says that the most beneficial part of partaking in the promotion is bringing in new faces, with the hope that diners will make his restaurants a year-round destination. 

“It gives them a good snapshot of how we do things,” he says. “There’s such a great energy that comes from attracting new people.”

In an effort to help break down all of the options, we’ve come up with a few suggestions for which spots to hit this year—whether you’re searching for drink deals, brunch bites, al fresco dining, or, simply, more bang for your buck.

New kid on the block: Bar Vasquez
Foreman Wolf launched this beef-centric Argentinian hotspot in the former Pazo space last fall, rebranding the interior to include elements like Brazilian tiger wood furniture, golden stenciling, and lush greenery meant to mimic the landscape of Argentina. To celebrate its first-ever summer restaurant week, chef Mario Cano Cataláan has prepared a special three-course dinner menu featuring house-made spaghetti with roasted cherry tomato sauce, hanger steak with chimichurri for two, Chicken a la Plancha with white beans and kale, and a roasted pineapple almond tart for dessert. 1425 Aliceanna St., $35, 410-534-7296

Best outdoor dining: The Oregon Grille
Be sure to have your camera ready for an al fresco meal at this Hunt Valley haunt. Located in the heart of Maryland’s horse country, the restaurant has become a gathering spot for the  local Hunt Cup crowd and destination diners alike. The spacious outdoor courtyard, with its thriving greenery and picturesque garden fountains, makes for a particularly elegant evening. Throughout Restaurant Week, snag one of the coveted seats under the stars to enjoy a $35, three-course dinner showcasing classics like clams casino, crab cakes, bacon-wrapped salmon, braised beef short ribs, and baked apple pie. 1201 Shawan Road, Hunt Valley, $20-35, 410-771-0505

Beverage pairings: Sobo Café
Last summer, restaurant week organizers made it a priority to encourage eateries to add alcohol pairings to their menus, and Sobo Cafe has willingly obliged. This year, the Federal Hill bistro will offer a $25, three-course dinner menu paired with a la carte beer and wine flights ($11-13), and a seasonal watermelon Crush mixed with muddled watermelon, lime juice, mint, simple syrup, and pinot grigio for $8. Sample the drinks while taking your pick from dishes including cold honeydew soup, spinach pie, seared salmon with quinoa, Korean chicken-fried steak, and a s’mores-flavored frozen fudge pop. 6 W. Cross St., $25, 410-752-1518

Vegetarian-friendly options: Encantada
It’s finally time to cross this whimsical wonderland on the top floor of the American Visionary Art Museum off of your local restaurant bucket list. Marvel in the colorful décor while indulging in the restaurant’s locally sourced plates. In keeping with its wholesome philosophy, Encantada has added a selection of meatless meals to its lunch, brunch, and dinner menus to be featured throughout the week. Start things off with an order of Buffalo cauliflower before moving on to a black bean burger, veggie grilled cheese with eggplant, or mushroom taco sprinkled with pomegranate seeds and cilantro. 800 Key Highway, $20, 410-752-1000

Brunch bites: Gunther & Co.
The praise keeps on coming for this Brewers Hill beauty, which is celebrating its second summer restaurant week this year. This time around, the modern spot is offering a two-course weekend brunch menu for $20. Whether you’re nursing a hangover, or simply in need of some mid-morning fuel, request a table with a good view of the living green wall to enjoy dishes like citrus-poppyseed pound cake, jalapeño corn fritters, banana brioche French toast, and a pulled pork flatbread topped with fried eggs and salsa verde. 3650 Toone St., 443-869-6874

Best bargain: The Elephant

If you’re feeling fancy, head to Mt. Vernon to settle at a table inside this famed 19th-century mansion—which boasts dangling crystal chandeliers, original teak woodwork, classic Lockwood de Forest wood carvings, and a menu of globally-inspired cuisine. An entrée at The Elephant could easily cost upward of $30 on a regular night, but its restaurant week menu offers a sampling of three courses for $35. Dishes to look forward to include summer shrimp noodles, Maryland crab dip, ricotta gnocchi, braised lamb tacos, peppers stuffed with beef and saffron rice, and a bourbon-nectarine sundae. 924 N. Charles St., 443-447-7878

Whether it’s shelves of succulents at Forno or a living wall at Gunther & Co., plants have taken root as a prominent design detail in many area restaurants. Beyond prettying up a place, however, experts say that going green is good for your well-being. In many cases, plants act as renewable air sources that reduce pollutants while expelling clean oxygen.

“Having plants around us is healthy,” says Kate Blom, conservatory supervisor at the Howard Peters Rawlings Conservatory & Botanic Gardens in Baltimore. “They smile back at you and make you feel good.” Here are some of our favorite spots that are tapping into the horticulture trend.

Alma Cocina Latina: Tall palms and tropical plants contribute to the Venezuelan vibe of this Canton Can Company restaurant, which is meant to evoke the spirit of Caracas-born owner Irena Stein’s home country. “Since Venezuela is near the equator, we always have pleasant temperatures that allow homes to be partly open to the outdoors year-round,” Stein explains. “The décor in the restaurant is meant to feel like our homes there and serves as an introduction to the food.”

Bar Vasquez: Designer Katie Destefano showcases small succulents, tropical plants, and 18-foot palm trees at this South American spot. “I wanted to incorporate the lushness of the rainforests,” she says. “Organic elements bring in whimsy and break up hard lines in a space.”

Encantada: The interior of this whimsical spot inside AVAM is supplemented by potted centerpieces, which range from ivy to ferns. “I’m a firm believer in having plants in restaurants,” says owner Robbin Haas. “They make the space feel more lively and real.”

Forno: Potted plants and three-tiered shelving units full of succulents add to the rusticity of this downtown cocina. “The plants complement the earthy tones and give the space an organic feel,” says general manager Ricky Johnson.

Gunther & Co.: In addition to herb gardens, this Brewers Hill spot boasts a 16-foot living green wall, which works as an air-filtration system and improves acoustics. Says co-owner Nancy Hart Mola, “There’s something about being around living things. It’s good for the soul.”

R. House: Retractable doors will soon open up to a wall of wisteria and a canopy cascading with flowers and vines. “Plants add to the feel that you’re coming into someone’s house,” says Seawall Development’s Jon Constable.

Walking into Bar Vasquez off Aliceanna in Harbor East is like entering another world. A photograph of a gaucho girl wearing a wide-brimmed hat and sitting atop a white horse draws you in at the door. Lavish leathers, cowhide rugs, Brazilian tigerwoods, and 15-foot palm trees further the fantasy. Live Latin music and the intoxicating aroma of grilled meat permeate the place. Topping it all off is a kitchen crew wearing Boca Juniors caps, in support of the celebrated soccer team. Are we in Buenos Aires or Baltimore?

Welcome to Bar Vasquez, the newest eatery in the Foreman Wolf empire. With its latest spot, the restaurant group focuses primarily on the region in and around Argentina, a place that offers a confluence of cuisines heavily influenced by Spain, Italy, and France. It’s a logical follow-up to the Mediterranean-centric Pazo that formerly sat on this site.

Whether it’s France (Petit Louis, Charleston) or Italy (Cinghiale), when business partners Tony Foreman and Cindy Wolf fall in love with a place, they don’t settle for bringing back a few simple souvenirs. (Foreman has visited Argentina more than 20 times through the years.) Instead, to promulgate their passion, they open new eateries.

It will take more than one trip to Harbor East to get the full experience. Named for chef Wolf’s beloved mentor, Marcelo Vasquez, this spot—featuring former Pazo chef Mario Cano Catalán—offers a variety of eating and seating options. While the menu is the same wherever you sit, the lively downstairs area with banquettes, benches, booths, and a commodious bar is more casual. The upstairs, with velvet chairs and white tablecloths, and a DIY whiskey and bourbon bar, feels more fine dining.

There are also decisions to be made when it comes to ordering. If you enjoy grazing, there are plenty of approachable ceviches, soups, and salads. Another option is to commit to a coursed meal with a variety of generously portioned meat, seafood, and pasta entrees, many of which marvelously mesh smoke, sweet, and heat.

Over the course of several Vasquez visits, I kept coming back to an assortment of empanada starters. By far my favorite was the one stuffed with minced Uruguayan beef and onions, and spiked with cumin and smoked paprika. My dining companions and I also enjoyed the delicate tostadas de cangrejo. Topped with blue crab, avocado, chili, corn, and cilantro, it was the ideal prelude to the heartier entrees. For a sophisticated starter, try the hearts of palm salad with poached shrimp, butter lettuce, avocado, and an ambrosial Russian-dressing-style rosé sauce, comprised of house-made mayo, ketchup, and a tinge of Tabasco and cayenne pepper.

As for entrees, eating meat is pretty much compulsory here. The main attraction is high-quality beef, sourced from world-famous meat metropolises including Kansas (corn-fed T-bone), Chile (wagyu), and cuts coming from Uruguay, a country known for its lean, grass-fed, free-range beef. One caveat: The prices are high—the majority of steaks are in the $59 and upward range—but so is the quality of the product. And the steaks, which can be served sliced, are eminently shareable.

The Uruguayan-sourced ojo de bife is a dark and deliciously charred rib steak sitting almost Zen-like on a white plate with nothing but a line of herb salt. With its juicy center and sublime balance of texture and flavor, it induced serious swooning at our table. For those who like a leaner, lusher cut, go for the melt-in-your-mouth filete de bife, a 10-ounce filet mignon so tender that chewing seems almost optional. While steaks arrive à la carte, they do come with your choice of salsa. Go straight for the spicy chimichurri. The sauce of olive oil, vinegar, garlic, parsley, and basil is basically the state condiment and this version should be bottled.

Charred Local Cauliflower

Cauliflower acts as an agent for whatever you add. This dish with lemon chili oil and Parm is a study in taste and texture.

Nonmeat eaters will be rewarded with seafood specialties, including the plancha-grilled shrimp from Argentina. Served in a lemon sauce on top of an herbed spaetzle, the sweetness was amplified by lemon juice and hot chili pepper. Side orders are similarly spot on. The simple steamed spinach with lemon and garlic chips and the more decadent smashed potatoes, mixed with house-made ricotta and black olive tapenade, dazzled in their supporting roles.

All of the familiar Foreman Wolf high notes are hit on here—and nothing is left to chance: the impeccably sourced ingredients prepared with care; the polished server who notices that a steak knife has been prematurely used on a starter and replaces it without us ever asking; the pristine table linens steamed before service; the expertly curated wine list (about half of which is well-priced at $50 and under); and the presence of Foreman—a host with the most—as he visits tables and spins his narrative of cows roaming the pampas, an image etched indelibly from his travels across Argentina. “This is the restaurant I’ve been wanting to do for a long time,” he says with palpable pride.

It was worth the wait.

BAR VASQUEZ 1425 Aliceanna St., 410-534-7296.
HOURS Mon.-Thu. 5-10 p.m., Fri.-Sat. 5 p.m.-midnight.
PRICES Appetizers: $6-18; entrees: $25-79; desserts: $3-10.
AMBIANCE Gaucho glam.

Though the space was transformed seemingly overnight, Foreman had been mulling the project for years, but never moved forward due to ongoing cardiac issues, including four open-heart surgeries.

“About a year after the last operation, I was like, ‘Okay, this recovery is very incremental, one-365th at a time,’” he says. “I was like, ‘When I look back now, I feel better than last year, and I’m going to continue to feel better. I’m going to have the energy and the appetite to do this,’ so we planned to do it in the summer.”

While there are still vestiges of the former Pazo décor, with intricate ironwork and some extant coffee tables, the space has been dramatically reimagined by Katie Destefano, interior designer and owner of Curiosity, also in Harbor East.

The two-story, 230-seat spot mixes modern glamour with rustic and natural elements such as 15-foot palm trees, gold-leaf mosaic stenciling along the pass to the open kitchen, cowhide, Brazilian Tiger wood, and petrified wood side tables. Various touches feature the work of local artist Kelly Walker.

“I wanted it to be more modern, more glamorous than it was,” says Destefano. “But we also wanted to respect the industrial aspects of the space. And a huge thing for us was color—we needed to transform the reds from Pazos to these blues and dark greens.”

The downstairs space is more casual and social with a large bar and lounge area, a stage for live Latin music (flamenco, bolero, violin), and tablet-carrying waiters who can easily follow patrons from barstool to booth.

The emphasis upstairs is on fine-dining with more formal “team” service, silver candlesticks on the tables, and an impressive whiskey bar featuring build-your-own Manhattan and Old-Fashioned cocktails, where guests can choose base liquors, simple syrups, and bitters to their liking.

Similarly, the menu has something for everyone with small plates such as ceviches, croquetas, charred vegetables, and fugazza, or Argentine street pizza. The main courses highlight simply grilled meats and game (some sourced from Uruguay), as well as shrimp sourced from the Patagonia region.

Former Pazo executive chef Mario Cano Catalán (a one-time dishwasher at Charleston) is at the helm in the kitchen.

“It’s a very complete cuisine,” says Foreman. “There’s this incredible diversity. Argentina is the size of the U.S.—there are penguins and there are palm trees.”

And as for saying “ciao” to Pazo, Foreman sums it up like this: “There’s only one most beautiful lady, and to get to dress her a second time is great.”