The spot serves up serious aesthetics (think: lovely glassware, kababs and tahdig on silver trays, and thoughtful garnishes) that are uncommon in strip-mall dining.
Somehow, chef Robbie Tutlewski's Upper Fells Point spot feels like it’s always been here. Like a part of Old Baltimore that I thought was long gone had never left.
Sitting inside Clavel feels like the sunburnt sidewalks and beaches where I became obsessed with Mexican food are just outside my front door, metaphorically if not actually.
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