When she was 8 years old, Sumayyah Bilal received a piano for her birthday and an Easy-Bake Oven for Eid al-Fitr, the annual festival that marks the end of Ramadan. Both gifts would shape the course of her life.

“I started taking music lessons and baking the same year,” the former music teacher, now bakery-shop owner, recalls with a laugh. “I was fascinated by cheesecake. It wasn’t like a cookie. It was rich. Luxurious. My brother, who is two years older, and I were Army brats and ‘latchkey kids,’ and we weren’t allowed to use the oven or stove after school, but I could use the microwave and learned to make cheesecake in the microwave,” the 31-year-old explains.

As a tween, she’d sell slices of her cake in the summer and make $80 on a good day. She continued her baking exploits through high school, experimenting with recipes and ingredient combinations while raising money for various causes. In college, she kept baking pans and cooking utensils in the truck of her car—whipping up desserts for friends in their apartment kitchens for fun—but her academic interests leaned more toward the concert hall than the kitchen.

She played clarinet in school, and later trumpet in the Baltimore Ravens marching band. Along the way she fulfilled her dream of becoming a music teacher, first at the Clara Muhammad School, a former Islamic school in Park Heights, and later in the Howard County public school system. All six of her siblings and both parents are teachers in some way. Then, COVID hit.

Teaching virtually because of the pandemic and without a school band to direct, Bilal increasingly turned to her other passion: baking. Ironically, she doesn’t have much of a sweet tooth, but she finds baking to be a stress reliever. “[And] I’ve always had to unload a lot,” she says with a chuckle.

In the fall of 2020, she quit her teaching job and launched Codetta Bake Shop, working out of Mindpub Café’s commercial kitchen in Federal Hill. Codetta is a term for a concluding piece of music, a small coda, in other words, and an homage to both her desserts and love of music. She’s focused mainly on catering and online sales to date—selling everything from cheesecakes, of course, in playful flavors (eggnog and nutmeg with a shortbread crust and a whipped creaming topping, for example) to one-of-a-kind cakes, cupcakes, and homemade ice creams (browned butter pecan), crème brûlée, and tres leches.

However, with the assistance of co-owner and life partner, Chris Burgess, a former mail carrier and South Baltimore native, Bilal’s also been operating a lively afternoon and early evening walk-up business, now in front of the Light Street Presbyterian Church from Thursday thru Saturday in Fed Hill. Bilal has expanded into wedding cakes, including baking a four-tier tower for a close friend’s recent big day.

“That one was two white tiers and two navy-blue tiers,” Bilal says. “Cardamom spice in a pistachio butter cream for the white layer, chocolate cake and raspberry puree for the navy-blue layer.” Bilal and Burgess placed the teetering cake in the back of Burgess’ minivan and drove it them- selves to the ceremony in Connecticut.

Earlier this summer, Codetta was one of five Black-owned businesses selected for a Downtown Partnership grant program designed to help Black entrepreneurs, and Bilal expects to open a bakery and café in Charles Street’s central business district fairly soon. (One of the other small businesses, NKVSKIN, a skincare salon owned by Nikia Vaughan, recently signed a Charles Street lease.)

Meanwhile, Codetta’s sidewalk stand business, which requires assistance from a pair of Bilal’s nieces and several friends to handle down-the-block lines, remains something of a scene. Codetta now has more than 8,000 Instagram followers and Bilal’s desserts have become a hit among local food bloggers.

On one recent weekend afternoon, cupcakes and frozen cheesecake pops (cookies-and-cream cheesecake dipped in chocolate and drizzled in white chocolate is Bilal’s personal favorite) are immediately pulled from their small bags and boxes after purchase, either for social media pics, quick bites, or both. Same day return customers are not unusual, either.

“I’m back,” says a fan in a Ravens’ jersey not long after the team’s big win over the Chiefs earlier that day. “Third time today, Carlos?” asks Bilal, smiling.

“Every time I get home, people keep stealing my stuff,” he says, grinning in half-hearted defense. “Let me have a pint of cookies-and-cream ice cream this time.”

We all know Baltimore Restaurant Week as a summer treat for industry professionals and residents alike. But this year, with the coronavirus causing temporary shutdowns of all non-essential businesses in the spring, most of the city’s restaurants are in a precarious position. While trying to adjust to new business models, they are also working to keep their employees and customers safe and, ultimately, keep their doors open.

“When the shutdown hit in March, we had a lot of questions about whether we could move forward with the promotion,” says Michael Evitts, Senior Vice President of Communications & Brand Strategy at Downtown Partnership, which co-organizes the event with Visit Baltimore.

Yet another curveball came this week when Mayor Bernard C. “Jack” Young made the decision to close all restaurants for indoor dining for two weeks effective Friday, July 24—the day that Restaurant Week was slated to begin—due to a spike in COVID-19 cases in the city.

Although the 10-day promotion, running through August 2, will undoubtedly look a bit different this year, more than 60 spots are on board to offer dining discounts for carryout, delivery, and outdoor service.

Keeping the event going meant long conversations with chefs and restaurant owners about what Restaurant Week would look like. Every spot faces their own set of unique challenges, ranging from low staff to limited sidewalk space for outside dining. (Luckily, the implementation of parklets—converted parking spaces-turned-al fresco dining areas—have helped to facilitate outside seating for many restaurants that may not have originally had the space.)

Taking feedback from these conversations, organizers decided that this year, restaurants can create their own specials as opposed to requiring the typical $35 three-course meal. By loosening the guidelines for participating spots—and reducing registration costs from $175 to $25—this summer’s event will include many eateries that don’t typically partake, embrace participation from coffee shops and fast-casual eateries, and place an emphasis on supporting Black-owned businesses.

“People are understanding now that when you support Black entrepreneurship, you’re helping to keep Black workers employed,” says Keyia Yalcin, owner of Fishnet inside Mount Vernon Marketplace. “So it’s really part of feeding an ecosystem and being thoughtful and intentional with your dollar.”

With so much to offer, it may be hard to choose. So, here’s a taste of some local favorites, Black-owned restaurants, internationally inspired cuisine, and coffee shops included in this year’s Restaurant Week lineup.

Charleston
For fine dining, guests can visit Charleston in Harbor East, where award-winning chef Cindy Wolf works her magic on cuisine inspired by a blend of regional and international techniques. For its very special Restaurant Week debut, Charleston will offer guests a five-course dinner served with crab soup, local heirloom tomato salad, pan-roasted sea scallops, grilled wild rockfish, and raspberry choux au craquelin for dessert. $75

Southeastern Roastery Coffee Lab
Those in the mood for a pick-me-up can find daily deals at Southeastern Roastery on Fort Avenue. The four-year-old spot with roots in Virginia and Washington, D.C. is a café dedicated to mindfulness and community outreach. Customers can enjoy curbside pickup and carryout options from a calendar of unique specials every day of the week, including the debut of new coffee and tea spritzers, bagel options, and recipe demos on Instagram live.

Orto
This Italian spot in Station North has some stellar carryout offerings. During Restaurant Week, the team is throwing in a free bottle of wine with purchases of $70 or more. Enjoy a special three-course prix-fixe menu that features options such as chilled corn soup, chicken leg confit with lemon herb couscous, and a brioche doughnut filled with passionfruit curd.

Miss Carter’s Kitchen
Known for its delicious soul food and fresh seafood, Miss Carter’s Kitchen is offering a range of meal options including homemade alfredo, crab cakes, and baked mac and cheese. With locations on both Liberty Street and Edmondson Avenue, there’s more than one place for customers to indulge with carryout or by requesting a delivery.

Wight Tea Company
Whether you’re looking to start your day with a warm cup of tea or seeking some light refreshments later in the afternoon, this favorite inside Hampden’s new Whitehall Market has many options for tea-enthusiasts. The sibling-run shop sells handcrafted blends in flavors such as Sage Rose White Tea, Blueberry Basil Rooibos, and Fireside Fig. (Another can’t-miss is the color-changing Butterfly Glitter Lemonade.) Walk in or call ahead to inquire about Restaurant Week deals.

Fishnet
While its Mt. Vernon location has only been around for a year, this seafood spot has been running locations in Maryland for nearly nine years. Since the pandemic, Fishnet has had to shift to delivery and carryout only, but owner Keyia Yalcin says she is finally getting the hang of it. This week’s promotions will be offered on their website. Guests who spend $15 or more can apply the promo code #fishnet to their order for $5 off. $15+

La Calle Restaurant
Craving Mexican-inspired cuisine? This downtown destination fuses Mexican traditions with modern flavors. Guests may choose to reserve an outdoor table or carry out to enjoy a customizable three-course lunch that features dishes like pozole de pollo, empanadas de hongos, carne asada, and dessert. The promotion also includes a three-course dinner option that comes with a complementary margarita. $20-$35

Jazz+Soju
For dishes such as Korean fried chicken and bulgogi, look no further than this restaurant in Locust Point. Specials include a two-course lunch that allows customers to pair appetizers like sake butter shrooms or Brussels sprouts with yuzu meatballs, wings and fries, or fire beef. For those seeking dinner options, Jazz + Soju will offer a combination of an appetizer, two courses, and dessert. $15-$35

Rusty Scupper
This Inner Harbor classic offers meals from brunch to dinner. Guests can enjoy the waterfront views with weekday deals like the three-course supper, which comes with a choice of a salad or crab soup appetizer, an entrée, and dessert. $35

Getting people downtown again for shopping, dining, and events. Helping businesses reopen and rehire. Keeping commercial office and retail space filled.

Those are just a few of the challenges facing the Downtown Partnership of Baltimore (DPOB) as the business district tries to bounce back from the pandemic lockdown. But the economic development agency’s board thinks it has just the woman for the job: An electrical engineer.

Well, okay, Shelonda Stokes, just named president after serving in an interim leadership role, is no longer a practicing electrical engineer, but it was her major at Morgan State University. And she thinks that skill set can help DPOB dial up the voltage on the downtown area.

Named by the organization’s board of directors as its fourth president, Stokes replaces Kirby Fowler, who left to become president and CEO of the Maryland Zoo in Baltimore this past April. Stokes, a long-serving member of the Partnership’s board, became its chair last fall and was asked to serve as interim president when the COVID-19 pandemic shut the nation down in March. Prior to accepting that appointment, she was president and CEO of greiBO Media, a marketing and production studio based in Downtown Baltimore.

As interim president of an organization deemed “essential” during the shutdown by Mayor Bernard C. “Jack” Young, Stokes worked to outfit the Partnership’s operations teams with PPE and the proper safety protocols so they could return to providing public safety, litter removal, homeless outreach, and park maintenance services. She oversaw creation of the #CurbsideBaltimore gift-card program that has provided local restaurants and retailers with an infusion of cash, launched the #ArtofBaltimore public art initiative, and has taken over Heart of the Park, a service began by Harbor Park Garage and Pierpoint Restaurant that provides 250 free meals daily.

But what about that electrical engineering degree?

“I grew up extremely poor,” says the 48-year-old Baltimore native and mother of two. “I was the first in my family to go to college. And I went into that major at Morgan to make sure I’d be in a field where there’d be no question about employment. And, in fact, after I graduated, I got seven job offers. But, actually, the essence of many technical fields is about problem-solving. And I apply those technical skills on a daily basis.”

The Partnership is really two organizations. One focuses on marketing the downtown area, which is supported by revenue from events and membership dues from downtown businesses. The other is the Downtown Management Authority, which oversees improvements to public spaces in the 106-city-block area and is funded by a surcharge on the taxes of commercial properties downtown.

But because of business closures caused by the pandemic, the funding for the prior operation is facing real strains.

“So we have to figure out how we can offer more with less,” she says. “And that’s something we’re definitely focused on as a priority.”

Another priority is getting the word out that Charm City is open for business.

“Many people have learned to work from home, they’re saving gas, and they don’t have to dress up in the morning—that’s a reality,” Stokes says. “So we have to give them a reason to leave that and come back downtown and spend money.”

And how long will that take? The Owings Mills resident—who’s about to move to a new home downtown—says it’s hard to project.

“We’re still in Stage One. And the city has to find a balance between people’s health and the economy. It’s going to be a while, but we’ll see incremental progress.”

So how does it feel to lose the “interim” part of her title?

“It’s pretty funny,” Stokes says. “It’s like being a substitute teacher at work.”

Kirby Fowler’s daughter, Victoria, has spent more than 300 hours volunteering at The Maryland Zoo. Often, when he came to pick up the 18-year-old environmental studies major from her shifts, he was regaled with behind-the- scenes stories, as she told him about the fast bonds she made with the zoo’s animals.

The idea of this type of camaraderie and place with a mission like the zoo’s slowly started to appeal to Fowler. When he reached his 15th year this May as the president of Downtown Partnership of Baltimore, the 53-year-old began to take stock of his future. As soon as he became aware this summer that Don Hutchinson, the president and CEO of the zoo, was stepping down, he expressed his interest. And this past week, Fowler was announced as The Maryland Zoo’s new president and CEO, effective June 30th of next year.

“I’m so excited to learn so much about zoology,” Fowler says. “I was able to see the zoo in a different way from the experience of my daughter. I’m not an expert—I won’t pretend to be—but I’m going to learn a lot over the next several months and take those lessons out in the world.”

Whatever firsthand knowledge Fowler might lack when it comes to working directly with animals, he makes up for in leadership experience. At Downtown Partnership, he and his team of more than 100 helped transform Downtown Baltimore into the city’s fastest-growing neighborhood, oversaw the creation of arts districts in Station North and Bromo Tower, and worked on revitalizing many of the city’s markets.

He also collaborated with city and state officials and the private sector to renovate McKeldin Square, and encouraged the overall development of Downtown Baltimore as a residential and commercial center. It’s this initiative that drew the zoo’s board to Fowler, who was selected after an extensive search process.

“Kirby’s history and success with major initiatives through Downtown Partnership were an important consideration,” says Jennifer Lowry, president of The Maryland Zoo’s board. “We were looking for someone who had a strategic approach as well as an ability to interact with state and local government officials and business leaders. Kirby rose to the top with his engagement, energy, and passion.”

A Baltimore resident for 29 years, Fowler feels there is a good amount of overlap between the skills required for his soon-to-be new job and the one he’s held for 15 years. In April, he will begin to shadow Hutchinson, as he prepares to take over an institution steeped in tradition as the third-oldest zoo in the country.

“I have tons of ideas,” Fowler says. “But I need to spend a decent amount of time learning how zoos work. My main job is to keep the zoo’s progress going, to continue to draw attention to its important conservation work, and keep drawing people to experience all the zoo has to offer.”

In the past decade-plus, the zoo has had over $65 million in renovations and upgrades, including the addition of lemur and penguin exhibits as well as infrastructural improvements like water and gas lines. The zoo receives an annual $5 million state grant as part of its funding, along with contributions from the City of Baltimore and its surrounding counties.

Fowler will still be hard at work in his current post before he officially steps down—most notably continuing to transform Lexington Market, a project that will pick up steam in 2020. Downtown Partnership has yet to name a successor, but is currently looking for his replacement.

As for his new role, Fowler will assuredly receive help from all those around him, whether on the professional or personal side. Not surprisingly, his daughter was especially excited to hear the news of her dad’s new job.

“Victoria can’t work at the zoo because I’ll be president,” he says with a laugh. “But she’s already given me special tours given her experience and lessons—and it’s been wonderful.”

Most Baltimoreans are familiar with McKeldin Square and the fountain that once inhabited it, but they might not know who exactly former governor and two-time mayor of Baltimore Theodore McKeldin was. Now, with phase two of a renovation project over a decade in the making, Downtown Partnership and city, state, and private sector collaborators are going to fix that.

“We want people to take away some recognition of why it’s named after McKeldin,” says Kirby Fowler, president of Downtown Partnership of Baltimore. “That’s something you weren’t able to achieve previously.”

The deconstruction several years ago of the fountain and adjacent plaza—an example of Brutalist architecture with water-lit prisms amid concrete walkways—was not without controversy. Finished in 1982, shortly after the opening of Inner Harbor, it was named after McKeldin who had first proposed redeveloping Baltimore’s previously downtrodden waterfront in 1963.

Creating an open space in an area that doesn’t have a lot of them was a priority for Fowler and his team. It’s here that people will be able to gather to take in a new misting water feature—a nod to the fountain that was a centerpiece at the square until it was demolished in 2016—that will light up with Ravens purple or Orioles orange in season.

And while they’re there, visitors will be able to learn a little about the city’s history, as a sitting wall will be installed with a quote from McKeldin etched in. There will also be signs elaborating on McKeldin’s history as a champion for civil rights and development throughout the city. “We like to refer to history and not forget it as we develop sites,” Fowler says.

Of course, the driving force of this redevelopment is its namesake, and Governor McKeldin’s surviving family members couldn’t be more thrilled of the city’s choice to honor the patriarchal figure.

“We were very supportive of how they wanted to honor his legacy and vision for a transformed Inner Harbor,” says Caroline Wayner, McKeldin’s granddaughter. “It’s a stellar example of public and private groups working together to make something positive happen for Baltimore.”

Indeed, McKeldin was an instrumental figure in the vision planning for the Inner Harbor. So it is perhaps fitting that the square is in the midst of a strategic beautification project.

“It’s a very nice tribute to my father,” says McKeldin’s son, Ted. “This is much more open and and available to the public.”

Fowler sees the revamped McKeldin Square as part of a larger initiative, one that sees smaller urban spaces spread across the city. The first phase of the $4 million project laid the foundation for phase two, which includes the water feature and historical marking. It’s expected to be completed by the end of the year, as Downtown Partnership unveils a new jewel in the downtown area.

“We are so deeply appreciative,” Caroline says. “My grandfather would be very honored and thrilled that people still care about the Inner Harbor and downtown—about bringing life to it and keeping it a vibrant, positive, and safe place.”