Jaycee Quitiquit has two passions: brewing coffee and creating art. So, when he became a barista at, it was only natural for him to take up latte art.

“When Café Fili hired me, they didn’t have a wide coffee program—they were more focusing on food,” he says. “I was like, ‘I love coffee and I love art—why not combine them?’”

From Technicolor rainbows and sunflowers to cats and pandas, the self-taught 26-year-old can craft a wide array of designs, but what really sets his work apart is his use of color. “I love the mixing of colors,” he says. “Coffee is brown and dark. Color makes it beautiful.”

As a gay man, he also sees the rainbow hues as part of his personal pride.  “I’m part of the LGBTQ community,” he says. “Putting color on my cup of coffee means I’m part of that society—I want to convey how beautiful that is.”

Quitiquit, who moved to the U.S. in 2017 from the Philippines, comes by his love of coffee by way of his hometown Baguio city, where coffee is king.

“I’m from the mountains,” he says. “In my city, people drink coffee because the climate is cooler. We do a lot of latte art because we love hospitality. We like to go above and beyond.”

Before working at the Mt. Vernon cafe, he had never made java art. “I just started looking at pictures and videos and applying what I learned,” says Quitiquit, who adds food dye to the foam, pushes and pulls it to create shapes, then outlines it with chocolate syrup, all in under a minute so the coffee doesn’t get cold.

Despite his hard work, Quitiquit is not bothered by the fact that his milk foam masterpieces are ephemeral.

“People say, ‘I don’t want to sip this coffee and ruin the art.’ I tell them it gives me a chance to make a new design when they come back.”

From Spike and Charlie Gjerde to Donna Crivello and Jerry Pellegrino, Andy Thomas has worked for almost every well-known chef in Baltimore. His most recent venture is The Tilted Row, a Bolton Hill gastropub inside The Jordan apartment building. We sat down with Thomas to chat about the concept, growing in the local restaurant industry, and the Tilted Row’s signature crab cakes that pay homage to his Eastern Shore upbringing.

What was your mission with this menu? We know that it has a lot of Middle Eastern influences because owner Ziad Maalouf, who also operates Mt. Vernon’s Cafe Fili, is Lebanese.
Before I even came on board, they had hired a consultant and had come up with the menu. When I came on the idea was for it to be elevated pub food with Mediterranean influences and Middle Eastern spice mixes like Chermoula—paprika, mint, and other things—and Baharat, which blends cumin, cardamom, allspice, cinnamon, paprika, and nutmeg.

I looked at the menu and it didn’t have any vegan or vegetarian dishes, which I thought were important for this neighborhood. I also brought things like fried chicken, zucchini fritters, and duck fried rice like I’d been doing for years. We wanted to have Middle Eastern influences, but we also didn’t want to have our hands tied by them. We didn’t want the menu to be overly complicated. We wanted to keep it simple at a price point that wasn’t too high.

I know you worked at The Elephant for years. Why do you think it didn’t succeed?
I believe that it was hard to convince people that this grand space was a neighborhood place—people only came for their grandmother’s birthday or prom. Two full floors of the space were not being used.

How did you eventually meet Maalouf?
We met on Craigslist. I was looking for a job and I answered an ad. I knew it was still under construction, but I didn’t hear from him. I went to Café Fili to give him my resume but he wasn’t there, then my good friends Jerry Pellegrino and Amy von Lange from Schola talked me up. I got a phone call from him the next day.

So that was it?
I worked part time doing some classes at Schola, then I worked full time at Fili. It was nice to ease into it.

How did you get into cooking?
I’ve always wanted to cook. I had an uncle who passed away when I was a young kid. He was a crab man with a truck that had a steamer and he’d park it on the side of the road and sell crabs. Here was this guy selling something people love. You sit down as a family as an event. He then had a crab steaming shop and he went to work in Old Bowie at this little old place called The Railroad Inn. It was a family-run place and I went there to wash dishes at 14. I made pizzas and got good enough to help the guys on the line. Then, in 12th grade, I did a work-study program at the Holiday Inn in Greenbelt. There was a real chef there and it was the first time I saw the line of people in white jackets. I knew these were my people.

Where did you go after that?
I went to Baltimore International College when it was on Gay Street. I did a two-year program in one and got a job at the Peabody Court Hotel in the brasserie, before going up to the 13th floor to work in The Conservatory. It was over the top with the silver and crystal and food under domes and then it became Michel Richard’s Citronelle, and I learned that it’s not just about cream and heavy meat reductions, but you can use olive oil and it can be well executed. It opened my eyes that food can be fun and fresh.

Didn’t you also work at Donna’s?
Yes, a friend of mine went to work there when it was at the Baltimore Museum of Art and I was his sous chef. Within two weeks, he had a nervous breakdown. I was 24 at the time, and they looked at me and said: “It’s your turn to step up.”

What a story. So now, here you are at The Tilted Row. Talk about some of your signature items, like the burger.
I just wanted to make a good pub burger. This one is from the original menu. It has tobacco onions and pickles. People think that burgers are easy to make, but they’re anything but. It’s the one item that people try to change the most, they try to take it apart and put it back together again.

Your crab cakes with succotash are excellent, but not what we’re used to in Baltimore.
I grew up with a crab cake that was different than the one in Baltimore. I’m from Prince George’s County and have family on the Eastern Shore. The only time we ate crab cakes was the day after we’d eaten steamed crabs on the back porch. We used leftover meat, not just jumbo lump, and would bind it in mayo, mustard, egg, and breadcrumbs. We breaded them on the outside and fried them in a pan. This is very much my version of a crab cake. There are people who are like, “That’s not a crab cake.” People have a very big opinion about it, but I stand by them. I grew up with the succotash, it had corn, tomatoes, and lima beans—but our version uses fava beans.

Give us your elevator pitch about why people should patronize The Tilted Row.
The neighborhood is this beautiful, historic place. People need to stop being afraid to come into Baltimore and embrace this town again.

Charm City is home to a colorful combination of cuisines, and this summer is the perfect time to expand your culinary palette. Baltimore Restaurant Week is back July 27-August 5, with more than 100 places bringing the best to your plate.

In its 13th year, the summer food frenzy is the longest running promotion in the region to offer delicious discounts. Participating restaurants will have special selections on fixed brunch, lunch, or dinner menus for the week, fueled by the collaborative support of the Downtown Partnership and Visit Baltimore.

For brunch and lunch, restaurants offer choices for two courses that range from a total of $12-20, and for dinner diners will have choices for three courses ranging from $20-$35. Reservations can be made online or through the mobile app Opentable, which is also partnering to sponsor the event.

New this year, nearby parking garages sponsored by LAZ Parking will have a $5 weeknight rate and a $10 all-day weekend rate, according to Jessie Krebs, Visit Baltimore’s public relations manager. While in years past the biggest obstacle might have been getting a parking spot downtown, Visit Baltimore wanted to make that easier.

“We realized that over time there has been perception that parking downtown can be a hassle for customers,” said Visit Baltimore president and CEO Al Hutchinson. “This year we wanted to show that that perception isn’t a reality. We’re hoping that that will be something special for this restaurant week.”

This summer, more than 100 restaurants are participating in Baltimore Restaurant Week, so we wanted to narrow it down to some of the highlights.

Unbeatable Brunch: Wicked Sisters
The brunch bites at this Hampden site are looking wicked good. We like french toast. We like muffins. We’re ready to try the French toast muffin. This first course menu option starts with a cinnamon sugar muffin, and is stacked with maple syrup bits, whipped cream, and Nutella powder. You just can’t make this stuff up. 3845 Falls Rd., $15-33, (410) 878-0884

Unrivaled Lunch: Tio Pepe
Stopping in for lunch at Restaurant Tio Pepe’s brings you straight to Spain. This year, the homemade Spanish cooking comes in several options for two midday courses at $15. Take time to try authentic dishes like gazpacho a la andaluza to start, and finish it off with tortilla Espanola Don Quijote or filete Tio Pepe. 10 E. Franklin St., $15-35, (410) 539-4675

Most Creative Menu: The Food Market
Does the idea of worms in dirt make you salivate? If your first thought is dark chocolate pudding with oreo crumbs, then you have the right instinct about dirt cups. The Food Market is making Restaurant Week extra fun with funky desserts and dishes like loaded nachos, duck confit potato skins, lobster-salted fries, and more. 1017 W. 36th St, $35, (410) 366-0606

Vegetarian-Friendly Place: Encantada
Last summer, this enchanting New American menu was our favorite sustainable option of Charm City’s restaurant week. And this year, not much has changed as Encantada still brings us back to basics of fresh eating, from vegan to vegetarian to virtually any diet. Through brunch, lunch, and dinner, the menus are almost entirely meatless, including choices like tofu tacos and cauliflower steak. Take your time atop the American Visionary Art Museum, and enjoy $15 bottomless mimosas, Bloody Marys, Evolution Craft Brewing drafts & sangria at brunch and lunch. 800 Key Highway, $20-35, (410) 752-1000

The Newcomer: Chez Hugo Bistro
The latest French bistro has had our hearts since its opening this past Valentine’s Day. Its spacious dining room is best for big parties and its semi-casual ambience is ideal for families, friends, and food. For restaurant week features, you’ll find French classics like soup à l’oignon, Croque Monsieur, and steak frites for lunch or dinner. 206 E. Redwood St, $20-35, (443) 438-3002

Outdoor Option: Cafe Fili
Fill up at Cafe Fili with mediterranean mezze meals that will make you want to come back for more. From paninis, hot dips, cold dips, and a baklava selection, the adventurous eats are ideal when paired with fresh air while dining al fresco out front. The cute corner cafe is modest and quaint, making for a casual outing in Mt. Vernon. Another bonus: its lunch and dinner menus have many vegetarian options. 816 Cathedral St., $12-20, (410) 244-1600

Sweet Spot: Kora Lee’s
Even the most savory items are prepared with a sweet spin at this gourmet dessert cafe, which is perfect for our indulging our inner sweet tooth. For a $15 lunch, options include ricotta heirloom tomato tart, blueberry feta salad and pineapple Thai chicken. But bring your appetite for brunch if you want a really tasty treat, like the Nutty Buddy banana pudding French toast. Yum. 602 N. Howard Street, $15, (443) 602-0167

Neighborhood Spot: Annabel Lee Tavern
While restaurant week is the best time to try something new, it’s also great to get deals at your local favorites. And Annabel Lee is a classic we can’t get enough of. The traditional American tavern is offering a $28 three-course dinner. Start with Old Bay gazpacho, an ode to Maryland heritage, and find other fan favorites like the crab cake platter or petit filet mignon. 601 S Clinton St., $28, 410-522-2929

Biggest Bargain: The Black Olive
The authentic Greek fish tavern in Fells Point offers an array of elegance and fine dining. Their menu is still in the works, but you’ll feel especially fancy with their upscale seafood options, for no more than $35 at dinner. 814 S. Bond St., Price TBD, (410) 276-7141

Best Beverages: Petit Louis
Last but not least, Petit Louis completes our week with French food and fabulous wine—oh la la! Imagine you’re sharing a tartelette aux peches or mousse au chocolat blanc. You’ll need a perfect wine to complement your dessert, and Petit Louis’ selection of pairings is set at $19. 4800 Roland Avenue, $35, (410) 366-9393

Of all the dining trends sweeping the nation, the fast-casual restaurant might be the most prolific. Ranging from big chains to mom-and-pop businesses, these counter-service eateries cater to those on the go, but they’re not your typical junk-food joints. Instead, they combine the speed of their fast-food forefathers with the hospitality and quality of a sit-down restaurant. 

To wit: Mt.Vernon’s Café Fili runs as efficiently as any Chipotle or Shake Shack. Guests enter the former Milk & Honey space, with its sky-high windows and modern finishes, and are greeted by the blue glow of digital menus and a smiling staff waiting behind a marble bar.

But aside from the lightning-fast service and iPad registers, this Mediterranean café is a personable gathering space with a neighborhood vibe. On a recent lunch visit, the place was packed, bustling with friends and colleagues who stopped in for quick meetings or long lunches over marinated olives and baba ghanouj. 

After 20 years at the successful Café Olé in Washington D.C., owner Ziad Maalouf has learned a thing or two about crowd-pleasing food. His menu’s influences traverse the globe—from Israel to Italy—and each simple yet flavorful dish is prepared with a home-cooking level of care. In whichever country you land, this rustic fare is meant for sharing—and eating with your hands. Silverware is hardly necessary for the cornucopia of cold and hot mezze options, served with crispy seasoned pita chips that are reason enough to visit.

As the litmus test of any good Mediterranean meal, the hummus is a must, especially the silky pesto version or the “special,” topped with succulent shaved lamb, toasted pine nuts, and a touch of smoky harissa. Whether your mission is breakfast, lunch, or dinner, paninis are the star. Served warm on Iranian barbari flatbread with a sprinkling of sesame, these crunchy comforts are big enough to split, but you’ll likely want your own.

The Cheesy Piggie was an unexpected delight, stuffed with a mouthwatering medley of pulled pork, Gruyère, Brussels sprout slaw, and a brilliant harissa-bacon jam. The French Riviera, a sort of vegetarian gyro packed with wild mushrooms, caramelized onions, and goat cheese, never left us wanting for meat.

A small market also offers charcuterie and booze for the road. Just be sure to grab a dessert from the glass case on the way out. Maalouf keeps his confections’ source a secret, but it hardly matters after buttery bites of baklava and tangy spoonfuls of key lime tart. But with a full bar, cozy booth seating, and wide views of the city street, you’ll want to slow down—finally—and stay awhile.

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›› CAFÉ FILI 816 Cathedral St., 410-244-1600. Sun.-Wed. 8 a.m.-9 p.m., Thurs.-Sat. 8 a.m.-10 p.m.