EAT

April 26: Big Softy Pop-Up at Wet City

223 W Chase St. 3-9 p.m.

Helping Wet City kick off its new Sunday service (the bar will now be closed on Tuesdays and open on Sundays) is none other than Big Softy himself. This Sunday, chef Craig Falk’s crab-themed pop-up is taking over the kitchen at the Mount Vernon craft beer bar with mouthwatering favorites like cheesy crab dip, Maryland lump crab cakes, and, of course, the signature soft shell crab sandwiches while supplies last. To wash it all down, grab a boozy (bottled to-go) concoction from Wet City’s drink menu, like the Mercury in Retrograde cocktail or Strawberry Mezcalita Slushie. Place pre-orders by emailing craig@thelunchboxlady.com and head to Wet City’s Facebook page to choose from six pick-up time slots.

DRINK

April 25: DuClaw Brewing Co. Sour Me Three’s Company Virtual Launch

Zoom. 6-8 p.m. $12.99

This weekend’s virtual happy hour just got sweeter with the launch of DuClaw Brewing’s “Sour Me Three’s Company” sour ale. Whitey’s Liquors and local beer blog Slightly Sour collaborated with DuClaw to bring fans this refreshing kettle sour brewed with plum, passionfruit, and pomegranate. The best part? There’s a Zoom Meeting ID printed on the bottom of each six pack, available starting this Friday at Whitey’s and curbside at DuClaw. Once you have the code, hop on to Zoom on Saturday at 6 p.m. for a virtual toast with the brewers to celebrate the launch and show your support for Maryland beer.

SEE

April 25: Baltimore Improv Group Virtual Taco Night

bigimprov.org. 8-11 p.m. Free

This Saturday, let Baltimore Improv Group (BIG) supply the laughs that we all need to survive the prolonged cabin fever. This live-streamed smorgasbord of comedy and hot takes from the performers with Taco Night, BIG’s spiciest improv team, is guaranteed to serve up some much-needed quarantine fun.

HEAR

April 26: Charm City Bluegrass Digi-Fest

Facebook Live. 12-5 p.m. Free

Crack a cold one, fold open a lawn chair, and tune in to Facebook Live for an afternoon of foot-stompin fun. Presented by WTMD, The Hamilton, and Union Craft Brewing, this digital version of one of the city’s favorite music festivals, typically held at Druid Hill Park, features a lineup of local favorites including Caleb Stine, The Honey Dewdrops, Ken & Brad Kolodner, The High and Wides, and the 19th Street Band. All will be performing live from the Gordon Center at the Owings Mills JCC, where bands will, of course, be social distancing with different sets of microphones and separate dressing rooms.

DO

April 24: Heal Yourself: Yin & Your Chakras (Online Edition)

Zoom. 7-9 p.m. $20-25

After a long week at home, we all deserve a breather. This Friday, join The Movement Lab on a two-hour healing journey through your seven main energy centers (the chakras) and emerge ready to start the weekend refreshed. Although you’ll need your own props (yoga blocks, blanket, and bolster) no prior yoga experience is required. Once you’ve pre-registered, check for a Zoom link, which will be sent 30 minutes prior to class.

(RE)OPEN

Bmore Licks: As temperatures continue to climb this week, locals are hyped that this Patterson Park scoop shop has made its return for the season. Bmore Licks started its fourth year out strong by giving away free soft-serve cones to customers earlier this week. (With plenty of no-additional-charge rainbow sprinkles, of course.) Now, the dessert destination is officially back in action with all of its fan-favorite treats including homemade hard ice cream, snowballs, sundaes, milkshakes, and even ice cream tacos and nachos made with waffle cones. Celebrate St. Patrick’s Day this month with the “Magically Delicious” flavor that mixes in Lucky Charms marshmallows.

COMING SOON

The Gourmet: Catonsville Gourmet owners Craig and Cristina Rinkerman have been serving up the restaurant’s specialty seafood, sushi, and prime cuts of meat to the community for the past 12 years. Come fall, they will expand their reach to Towson with a second location at The Shops at Kenilworth. Located in the mall’s new expansion alongside the forthcoming Felipe’s Mexican Taqueria, the 5,450-square-foot sister-spot will boast a large dining room, a separate raw bar and lounge, and an outdoor patio that can accommodate more than 180 people. Much like the flagship, The Gourmet will offer a comfortable setting highlighting fresh fish, oysters, steaks, and signature cocktails.

BEER BULLETIN

DuClaw and Wockenfuss to Launch “PastryArchy Carmallow”: We love it when two Baltimore food-and-drink brands join forces—and that’s exactly what DuClaw Brewing Co. and 104-year-old Charm City staple Wockenfuss Candies are doing later this month. Just in time for Easter, DuClaw will launch the cleverly named “PastryArchy Carmallow”—an 8.5-percent ABV imperial stout made with 100 pounds of caramel and marshmallows. The idea, of course, is for the beer to mimic the flavor profile of Wokenfuss’ famous Carmallow candies. As Wockenfuss candy manufacturing manager Greg Butler points out: “There are a lot of similarities between candy-making and brewing. It’ll be fun to taste the final result.” The beer is expected to hit taps and shelves in Maryland and all of DuClaw’s territories by late March.

Key Brewing and RoFo Release Cold Rolled Breakfast Stout: Speaking of collaborations with iconic Baltimore brands, Dundalk’s Key Brewing Co. is celebrating the official release of its new stout made with Royal Farms’ Colombian coffee at a launch party at Five & Dime Ale House tonight. The breakfast beer clocks in at a 5.5 percent ABV and hits shelves at local liquor stores this week.

Suspended Brewing Turns Two: Pigtown’s neighborhood brewery known for its sustainable focus is pulling out all of the stops to ring in its two-year anniversary this weekend. The festivities kick off with Baltimore trivia and eats by Ekiben on Thursday night, followed by Filipino fare from the Masarap pop-up and draft cocktails Friday, more draft cocktails and steamed buns by Ekiben Saturday, and a Sunday afternoon drag brunch. Swing by the community hangout to down some of its signature pints while enjoying all of the fun.

SHUT

Gordon Biersch: Happy hours in Harbor East won’t be the same now that this brewpub has closed its doors for good. A sign posted to the front door earlier this week thanked diners for seven years of patronage, and confirmed that the spot had closed for good on March 1. Though the Annapolis location remains open, the chain restaurant closed many of its regional restaurants—including one in Rockville and one in Washington, D.C.—after parent company CraftWorks Holdings filed for Chapter 11 bankruptcy earlier this week. There’s no word yet on what will become of the abandoned space, which is equipped with brewing tanks and a large patio overlooking Lancaster Street.

OPEN

Trinacria Cafe: Mt. Vernon locals no longer need to flock to Trinacria’s flagship on West Paca Street to get their fix of overstuffed sandwiches, antipasti, and old-school Italian pastas. After an eight-month hiatus (owner Vince Fava abruptly closed the shop with little explanation back in March), the Centre Street location across from Mount Vernon Marketplace has made its return to the neighborhood. Operating in soft-opening mode this weekend, the spot is expected to be officially back up and running next week featuring all of its signatures. Look out for plump chicken parm subs, filling red-sauce dishes, and, of course, plenty of wine pairings.

NEWS

Esquire Praises Baltimore in Best New Restaurants List: The national acclaim keeps on coming for the Charm City dining scene. Earlier this week, Esquire released its picks for the 21 Best New Restaurants in America, and, not surprisingly, a few familiar names were included on the list. Le Comptoir du Vin—which was also ranked among Bon Appetit magazine’s national selections this year—came in at No. 18, with shoutouts given to its house-baked sourdough and celery salad with pistachios and dates. Additionally, industry veteran Chelsea Gregoire, general manager at True Chesapeake Oyster Co., was named Beverage Director of the Year for her top-notch bartending programs and her “generous-spirited approach to inclusiveness,” according to food and drinks editor Jeff Gordinier. And we’d be remiss without mentioning Enrique Limardo, former executive chef of Alma Cocina Latina, whose new Washington, D.C. hotspot Seven Reasons took the No. 1 spot on Esquire’s list.

DuClaw’s Sour Me Unicorn Farts Returning This Summer: In perhaps the most clever promotional campaign we’ve seen in quite some time, DuClaw Brewing and Diablo Doughnuts recently announced that their collaborative ale, Sour Me Unicorn Farts, will be back on shelves and taps in June 2020. Taking inspiration from Lizzo’s viral Instagram in a Skittles-filled bathtub, head brewer Brandon Stanko and Diablo owner Michael Roslan climbed into a tub filled with Fruity Pebbles in the middle of Graffiti Alley to plug the return of the glittered sour—which is brewed with mashed fruity cereal. Inspired by the local LGBTQ community, the beer is part of DuClaw’s “Sour Me” series and gets its name from Diablo’s cereal-crusted rainbow doughnut. We’re looking forward to its return just in time for the city’s annual Pride festivities this summer.

EPICUREAN EVENTS

11/16: Tire Shop Pop-Up: Burn and Churn BBQ Part II

Bark BBQ is setting up shop inside the former home of Parts & Labor in Remington yet again for this afternoon pop-up highlighting smoked brisket, al pastor pork belly, spare ribs, beef ribs, and scrumptious sides. To wash down all of the eats, there will be plenty of Diamondback beers, as well as seasonal cocktails from the shop’s neighbors at R. Bar. The pop-up is part of a recurring series aimed at activating the space while the property managers at Seawall Development continue their search for a permanent tenant.

11/19: Make Your Own Genever Class at Gunther & Co.

Learn the ins and outs of Genever—a predecessor to gin that is ultra-popular in the Netherlands—at this DIY cocktail class with Frederick-based McClintock Distilling. Settle in at Gunther & Co. to learn about the production process, make your own custom gin blend, and snack on light bites throughout the evening. In addition to a bottle of whiskey and your own botanical jar, the $45 price of admission also includes a complimentary cocktail.

SHUT

Points South Latin Kitchen: Though details are still unknown, this Fells Point destination lauded for its traditional South American dishes and recurring Sunday drag brunches remains closed. Brooklyn Heights, the host of the weekly shows in the restaurant’s downstairs bar, confirmed to Baltimore last week that the restaurant had shuttered suddenly earlier this month. Luckily, with the help of Points South co-owner and managing partner Bryson Keens, Brooklyn has found a new home for the Sunday performances at Bookmakers Cocktail Club in Federal Hill. There’s no word yet on what will become of Thames Street spot, but, rest assured, the show will go on. As Keens told Brooklyn: “It’s not the end [of the brunch]. It’s just the end of an era.”

Brewers have drawn inspiration from a ton of things about Baltimore—its history, its landmarks, its sports teams. And this spring, two local breweries will be debuting progressive pours that shed light on Baltimore’s LGBTQ community.

Adding to its year-round, core lineup for the first time in two years, Union Craft Brewing is releasing Divine IPA in March, a “perversely hoppy ale” with notes of orange, guava, and tropical fruit hops. That same month, DuClaw Brewing is debuting Sour Me Unicorn Farts, a collaboration between the Rosedale brewery and Diablo Doughnuts that tastes like a familiar fruity cereal.

“Yeah, I mean we sat around the bar and ate cereal. We had to start there,” says brewer Mike Kulha of DuClaw. “We then did research on what the flavors actually were, and this took a fair amount of trial and error. Drinking a beer is also very different than eating a doughnut. We used real fruit puree, which adds a fuller mouthfeel so the texture is more like a doughnut. It was an interesting process for sure.”

Unicorn Farts is the latest iteration of DuClaw’s “Sour Me” series and its most unique yet, drawing inspiration from the dessert of the same name at Diablo Doughnuts. The pilsner and wheat grain base includes Fruity Pebbles notes and edible glitter mixed in for a colorful, slightly tart sour with a bouquet of fruits and hint of biscuit. Similarly, for Union, it was about doing something special and standing out from the crowded IPA pack.

“When adding a beer to our core lineup, there are a lot of boxes to check,” says Union co-founder and creative director Jon Zerivitz. “It has to draw from Baltimore culture and have a unique story. We really wanted this brand to stand out amongst all the competition, especially in the IPA category. Divine checks those boxes and more.”

He notes that the pink and purple color palette and more “feminine” look of the beer sets it apart and avoids some played-out branding cliches in the beer world. This idea is also echoed in the flavor profile of Divine IPA, which is described as a “bright, juicy, hop-forward beer with a soft pillowy malt background.” Kegs of the beer will be tapped in the DMV area in March, followed by cans in April. DuClaw will be releasing its unicorn-themed beer at a party on March 16 at the brewery with hopes of additional events during Baltimore Pride.

“We are hoping this beer can do even more for Baltimore once it’s released this spring, specifically in support of our LGBTQ community,” says DuClaw’s director of marketing Madeline Caldwell. “We’re talking with GLCCB/Pride about a potential partnership, and are sponsoring TechniQ, the monthly queer dance party on the third Friday of every month at The Crown. I think we’re just scratching the surface here, though.”

While Union says this beer wasn’t made specifically for any demographic, they like that the ethos of Divine—both in name and spirit—is a fitting symbol for more inclusivity in the beer world and beyond.

“We didn’t set out to market to women on the LGBTQ community, but wanted to recognize their place in the consumer market,” Zerivitz says. “Divine, the actor and character, represents an open-minded, free to let your freak flag fly, more progressive and tolerant Baltimore.”

When most brewers open their first facility, they have high hopes of eventually seeing their beers on taps and shelves throughout the state. For Rich Mak, however, becoming a big-name brand has never been the goal.

“We’re not trying to be the next Dogfish Head or Heavy Seas,” says Mak, who plans to open Balt County Brewing (BCB) in Hunt Valley this February. “There are already plenty of people who make great beer in cans and bottles. It’s pretty crowded real estate.”

Instead of going the distribution route, Mak is more focused on creating a hangout for beer lovers in Northern Baltimore County. In 2015, he and his family moved to Mays Chapel from Chattanooga, Tennessee when his wife accepted a job with the Kennedy Krieger Institute. Soon after getting to know the area, Mak—a longtime homebrewer—began to see that it was lacking in craft beer offerings, with Duclaw and Red Brick Station being the only nearby options.

“I was really sadly disappointed,” he says. “There are a lot of people in the Timonium, Cockeysville, and Hunt Valley areas. And they love craft beer, but they’re not going to schlep into the city to get it.”

To fill the void, Mak dreamed up BCB—a facility that will occupy a 12,000-square-foot warehouse inside a Hunt Valley industrial park off of Beaver Dam Road. The space will have 14 fermenters, and three independent brewing systems including one 25-gallon pilot system, a two-barrel system for smaller experimental beers, and a seven-barrel system that can brew up to 217 gallons.

“There’s this running joke in the brewery world that everyone uses a 15-barrel system,” Mak says, with a laugh. “For some reason that’s the magic number when you’re starting a brewery. But when you brew that much, it may sit there for a month and a half before you move through it all.”

At the helm of the small-batch facility will be head brewer Jim Wagner, formerly of DuClaw Brewing. Mak partnered with Wagner through a connection in his Lutherville home-brewing club, The Brewtherville Labs. He says that Wagner’s experience, combined with his creativity, make him the perfect fit for a smaller operation.

“He was with DuClaw for a long time,” Mak says. “And yeah, they’ve done some outside-of-the-box stuff, but they really focus on their flagship beers. When you’re making 60 barrels in one shot, you don’t get to experiment much.”

The brewery’s 25 taps will be filled with signature releases including the M2 Imperial New England Pale Ale, End of Summer Dark Mexican lager, Soul Reed Chocolate Double Rye porter, and the Paw Paw New England India pale ale—a collaboration with Deep Run Paw Paw Orchard in Westminster which was well-received at Baltimore Beer Week’s ChiliBrew competition last October. Although the beer won’t be distributed, Mak has purchased a canning line so that patrons can occasionally take their favorite brews to-go.

In addition to a traditional bar, the taproom will boast a serve-yourself beer wall in order to make the atmosphere friendly to novices and knowledgeable beer lovers alike. Drinkers can start a tab, and use the technology to taste as many brews as they want in pours as little as one tenth of an ounce. Mak says that the system encourages sampling in an setting where newbies feel less intimidated.

“It scratches a lot of itches in the world of craft beer,” he says. “Sometimes breweries aren’t really inclusive, and we want to break those barriers down.”

In keeping with the inclusive feel, the taproom will also be family-friendly. Mak plans to feature indoor bocce courts, corn hole boards, big-screens for sports viewing, and even a fountain soda machine for kids. He has also hired an executive chef, Culinary Institute of America alum David Madgeberger, to run BCB’s own on-site food truck. The truck will offer classic bites (think wings, burgers, and gourmet salads), and source seasonal ingredients from One Straw Farm in White Hall.

Aside from partnering with other local businesses (he’s even in talks with One Straw Farm about launching a produce stand on the property), Mak says he’s most excited for BCB to become a new go-to spot.

“When people around here say, ‘Hey let’s go grab a bite to eat and a beer,’ I don’t want them to have even one millisecond of hesitation,” he says. “I want it to be almost like a reflex.”

After a year of travel restrictions due to COVID-19, it’s time to take a summer vacation. But you can’t jet-set away without hearty food to sustain you throughout your journey, and Baltimore Washington Thurgood-Marshall International Airport (BWI) plays host to numerous food and drink options—whether you’re in the mood for a locally brewed IPA, a Baltimore-inspired sushi roll, or a simple burger.

Whether you’re in need of a quick bite or searching for a spot to kill time during a layover, we’ve broken down our picks for the top spots to hit while passing through BWI this summer.

Burger Joints

BGR
Tapas and sushi are all well and good, but nothing satisfies hunger quite like a hearty burger. This homegrown chain—with locations scattered everywhere from Columbia to Annapolis—keeps it simple, layering juicy patties with customizable toppings including sautéed mushrooms, grilled pineapple, fried eggs, and applewood-smoked bacon. You can’t go wrong pairing your burger with an order of garlic fries, and adding a classic chocolate, vanilla, or strawberry shake for good measure. Where to find it: The purple storefront is in Concourse B after security. 410-859-1900

Silver Diner
Complete with jukeboxes, neon lighting, tiled floors, and comfy booth seating, this old-school standby is an ideal choice for fueling up for a flight. Make your way up to the counter to order a breakfast platter, triple-decker sandwich, or a round of all-American sliders. While the menu lists plenty of classics, the Rockville-based restaurant has also kept up with the times with organic bison and veggie burgers, as well as colorful salads and a selection of vegan entrees. Where to find it: You can’t miss the striking silver exterior, located just off of the main terminal in the food court in Concourse B. 410-694-0990

Local Comforts

Miss Shirley’s 
What began as a 42-seat breakfast-and-lunch spot in Roland Park has now become a fan-favorite cafe chain with locations all over town, including a new outpost at BWI. If you’re looking for Southern cuisine with a touch of Maryland flair, check out specialities such as fried green tomatoes, shrimp and grits, and coconut-cream stuffed French toast. Where to find it: Look for the orange-and-black oven mitt logo in Concourse A.

Nalley Fresh
If you’re looking for something light to hold you over before you fly, this homegrown cafe has you covered. Choose from a menu of salads, bowls, and wraps, or customize your own with different proteins an array of 80 colorful veggies and toppings. Where to find it: Look out for the green-and-white signage at the food court in Concourse A after security.

Craft Beer Concepts

DuClaw Brewing Co.
Though this veteran Baltimore brewery decided to downsize its restaurant footprint a few years back, its BWI brewpub is still going strong—serving grub like wings, burgers, nachos, flatbreads, and crab pretzels. Enjoy all of the eats while sipping DuClaw favorites including the Sweet Baby Jesus peanut butter porter, Hellrazer IPA, and Misfit Red amber ale. Where to find it: Spot the massive illuminated DuClaw logo overhead while strolling toward Concourse B. 410-845-4846

Flying Dog Tap House
Speaking of pioneering local breweries, this Frederick favorite debuted its first restaurant inside of the airport in 2017. In partnership with Monkton-based Roseda Farm beef, the restaurant will feature Flying Dog releases on tap (think Raging Bitch IPA, Numero Uno Agave Cerveza, Bloodline Blood Orange ale, and the like), as well as dishes that fuse both brands. Be on the lookout for options like a beef hot dog with Doggie Style Pale Ale beer cheese, and sliders with garlic aioli made with Snake Dog IPA. Where to find it: The new wood-stained storefront sits just past the food court in Concourse A.

International Eats

The Firkin & Flyer
Thanks to this funky spot, passengers traveling to Europe can experience their destination before even leaving the airport. The British pub highlights authentic eats like fish and chips, beef and stout stew, and bangers and mash, along with plenty of American options including burgers and wraps. The beer lineup is equally expansive, highlighting everything from local brews to traditional British ales. Where to find it: Keep an eye out for the Union Jack flags just off of the main terminal in the Concourse B/C connector. 410-582-8308

Zona Cocina
Start things off with a strong margarita and an order of chips and salsa at this Latin American-inspired cantina. Aside from a list of colorful cocktails, the restaurant offers Southwest salads, burritos, sizzling fajitas, and fish tacos. Where to find it: Zona is stationed directly next to Silver Diner on Concourse B. 410-850-4846

Pizza Palaces

Tony + Benny’s Pizza
Get a little taste of Brooklyn by way of BWI at this old-school Italian concept. Inspired by Old World recipes, the menu lists signature slices, stromboli, salads, and pastas, as well as its own case of grab-and-go items if you’re in a hurry. Where to find it: The quick-service spot, which debuted earlier this year, sits in Concourse A just past the Gachi Sushi kiosk and Potbelly Sandwich Shop. 410-553-4346

Seafood Spots

Gachi Sushi
Snag a stool at this trendy sushi bar to watch chefs prepare pretty plates ranging from salads and shumai to tuna carpaccio and steamed mussels. Alongside classics like California and Philadelphia rolls, the menu lists its own odes to Charm City—including the Orioles Roll (shrimp, avocado, creamy crab meat, caviar, and eel sauce) and the Chesapeake Roll topped with Maryland crab dip. Where to find it: Gachi operates a bar in Concourse A, and has its own grab-and-go kiosk with packaged rolls in Concourse B. 410-859-4285

Obrycki’s
Nothing says Bawlmer like this 73-year-old crab cake institution. Though Obrycki’s eventually outgrew its Fells Point flagship, the legacy lives on at BWI. The sit-down spot features classics including shrimp salad sandwiches, Old Bay wings, and, of course, jumbo-lump crab cakes. If you’re in need of a pick-me-up, swing by the bar to down drafts, or enjoy signature cocktails like a rye old-fashioned and citrus cosmopolitan. Where to find it: Obrycki’s Restaurant sits between gates seven and nine in Concourse B.  410-859-5723

R&R Seafood
In 2017, the Obrycki’s team also unveiled this sister-spot featuring sustainable seafood and local raw bar offerings. It is yet another spot to get your hands on the family’s famous crab cakes, but the new bar also highlights fresh-shucked oysters, little neck clams, and steamed-seasoned shrimp. Where to find it: The seafood bar can be found in Concourse D/E connector next to Starbucks and Concourse A between gates A12 and A13. 443-883-3752

Wine Bars

Brix & Vine
Whether you’re waiting out a layover, or experiencing the dreaded delay, this new bar has you covered with an international wine list and expert servers to guide you through the sampling process. Sip selections from regions as far as South Africa and New Zealand while snacking on salads, steaks, and specialty sandwiches. Where to find it: Head to Concourse D after going through security to find the brick façade adorned with plenty of decorative wine bottles. 410-834-7256

Vino Volo
Wheel your carry-on into this sleek fine-dining den, which offers a lengthy selection of worldly wines by the glass, flight, or bottle. The bar pairs all of the vino with sophisticated snacks including charcuterie platters, burrata, smoked salmon crostini, beet salads, and lamb meatballs. Where to find it: Curve around the food court in Concourse A to snag a window seat with views overlooking the runway. 410-691-2215

 

Additional reporting by Emily Williams