Baltimoreans still get nostalgic when talking about Haussner’s Restaurant, the German eatery that closed in 1999. It may be gone, but it’s not too late to get a taste of one of its decadent strawberry pies.

After the Highlandtown landmark shut its doors, a former supervisor and cook, Edward F. “Pop” Watson Jr., took his expertise to the Eddie’s of Roland Park on Roland Avenue. Pop makes many of the store’s savory dishes. Once a year, though, when the ruby-red fruit bursts onto the scene, he recreates Haussner’s signature pie.

He recites his method like a craftsman: Prepare and bake a crust, add custard, arrange glazed berries, encircle the pie with whipped cream, and sprinkle it with toasted almonds and coconut.

“We sold a lot of them [at Haussner’s],” he says. “People just loved it.”

Pop, 83, has been cooking since he was a child in West Baltimore, taught by his grandmother. He formalized his training at a vocational school, then sharpened his skills at city spots like Cy Bloom’s Place in the Alley—where Frank Sinatra, Johnny Carson, and others congregated. In the ’80s, he landed at Haussner’s.

Pop shares his memories of the restaurant: the lines of people waiting to get in, the walls of artwork, and his affection for Frances Haussner, who ran the restaurant with her husband, William, who started it as a lunchroom in 1926.

Candice Lane, Eddie’s Roland Avenue catering manager, praises Pop. “He has that touch,” she says. “It turns to magic.”

Each spring, Lane fields requests for the storied pie. And customers regale her with their own memories—“I was a kid when I went there,” “I remember those pies.”

The market turns 75 this year. What does that mean to you?
It’s actually incredibly emotional. My father started this in Roland Park 75 years ago and I am so sorry that he’s not here today to see both of his two grandsons [Michael and Andrew Schaffer] become part of the business. It’s wonderful and exciting, and I feel so fortunate.

How has Eddie’s evolved from what your father began?
We just keep on going up. In 1992, I opened a store on North Charles Street. That was a really big deal, because we had always been in Roland Park, since 1944. So that’s why I kept the name the same, so it could be understood that it was the same company. It’s very important to us that we are able to meet the needs of our customers. For example, I realized when I got pregnant with my first son, Michael, I didn’t want to cook. I didn’t want to see a stove. I didn’t want to stand there and smell the food while I was cooking. So, I brought in chefs and we opened the Gourmet To-Go in 1986. And we’ve just evolved since then. We respond to what our customers’ needs are.

What do you think makes Eddie’s different from other businesses?
Basically, it’s tradition. We still have house accounts, and we’ve had them since probably the fifties or sixties. This is a family-run business and we are fiercely independent. So along with the house accounts, we do things like, if you are having a company at your house and you bring your platter, we will use your platters to set up whatever food you wanted. If you have special recipes that you would like to go on these platters or even in our containers, we will make those for you. I have a picture from the 1960s of an Eddie’s van delivering in a snowstorm, and we still do that. But the interesting thing to me is that because we have a phenomenal staff, customers develop relationships with the people that are here and have been here. And they continue to shop here partially because of those relationships.

What advice would you give to others running family businesses today?
Family businesses are incredible, and they also can be incredibly challenging. I feel it’s really important that everybody recognizes everybody’s strengths, because we all have different strengths. I also think that open and honest communication is crucial. You have to realize that we all have the same goal. For me, it’s that this was my father’s legacy. It was crucial for me to maintain, grow, and continue that legacy. And I know that my boys feel just as strongly about that. The business is a reflection on them, as well as on me. To see them working here and to see their involvement and their love and their pride for this business—it means everything to me.

After 75 years, what do you want the community to know?
When my father opened up, he made a decision to provide what he felt that the community needed. And we still do that. We are here, we are happy to be here. We are proud to be local. We believe in local, we believe in supporting local, and we are a part of this community and we believe in supporting it.

By projecting movies on buildings or piers, Baltimore has developed a summer tradition of hosting movies in the fresh air. While the city continues to add to the history of free summer movies, there is a new celebration going on this season.

Eddie’s of Roland Park will show Wallace and Gromit and Jaws outside of its Charles Street and Roland Ave. locations to celebrate the store’s 75th anniversary. Founded in 1944 by the late Victor Cohen, the store has become beloved for its specialty food and locally inspired sandwiches. Still family owned, it is now led by second- and third-generation family members.

“Chances are, if you’re a fan of Eddie’s of Roland Park, you’re also a fan of food,” says marketing director Jared Earley. “So it’s not a far leap to assume we can all identify with the cheese-obsessed Wallace and Gromit, or the insatiable appetite of a monstrously ‘hangry’ fish.”

But that’s just one of many movie series gracing the walls and screens of Baltimore institutions this summer. Mark your calendar for these film fanatic events.

Eddie’s of Roland Park Celebrates 75 Years: Bring a chair or blanket and head to Eddie’s of Roland Park for a free neighborhood screening of films. At dusk, the independent grocer will encourage the community to join them in celebration of its 75th anniversary. Store hours will be extended and refreshments will be available for purchase inside. Free. July 17-18, July 24-25.

Mt. Vernon Movies: The picturesque Mount Vernon Place is the ideal backdrop to escape into cinema. First up is the wildly popular Spider-Man: Into the Spider-Verse, followed next month by the Hitchcock classic Rear Window, and concluding with favorite fantasy film Labyrinth. As an added bonus, MVP will offer free popcorn. Free. June 27, July 26, August 22, 7:30-11 p.m.

Federal Hill Flicks: Visit The American Visionary Art Museum for Flicks from the Hill, which projects outdoor movies every Thursday night during July and August. The Hughes Family Outdoor Theater puts on a show with a 30-foot screen that you have to see from the massive hill to believe. Come early for free admission to the museum before the main feature at 9 p.m., which this year includes family favorites Coraline and Mrs. Doubtfire. Free. July-August, 9 p.m.

The Wine Bin Screenings: Wine Wednesdays have been moved to Saturdays. Join the Wine Bin for a sip and a flick June through September. Every Saturday, the outdoor movie series opens up parking 90 minutes before the show for drive-in style viewing. After that fills up, there is still plenty of room for to set up camping chairs and blankets. This summer is filled with a wide range of films including A Star Is Born and Beauty And The Beast. Free. June-September, 9 p.m.

Fells Point Films: Another year of films on the pier starts up on July 10 with a showing of a childhood classic—The Princess Bride. Bring your own chairs, wine, and food to turn this event into a romantic date or a night out with friends. Take part in this weekly, Wednesday event through August and enjoy other movies like Oceans 8 or Captain Marvel. Free. July 10-August 28, 8:30 p.m.

Lakefront Summer Shows: What better setting for an outdoor event than Columbia’s idyllic Lake Kittamaqundi. Check out a different movie every Monday and Friday this summer, including Disney’s Tangled and the Avengers blockbusters. Free. Through September 7, 8:30 p.m.

Bel Air Airings: Join The Bel Air Downtown Alliance for fun, film, and—now—food. For the first time, summer movie nights include Bel Air’s only food truck rally. Try some local fare from the trucks parked along Lee Street from 5-8 p.m. Six times a year, the community comes together to watch family-friendly movies like Incredibles 2 and Trolls under the stars. These movies are not only free, but also come with popcorn and face painting. Free. June-August, Sunset.

Moonlight Movie Series: Spend time with the whole family this summer in the parking lot of the Shops at Kenilworth. Every other Monday from June 24-August 19, enjoy a movie playing at sunset in the open air, including animated features like Minions, Zootopia, and Inside Out. Free. Sunset.

Merriweather Movie Nights: Normally, you would catch your favorite band at Merriweather Post Pavilion, but now you can enjoy the lawn throughout the summer with its movie nights in Columbia. After kicking off the series in May with a Sound of Music sing-a-long, the next showing is Smallfoot on July 7. The film will be screened on the lawn, so grab a blanket and friends to join the fun. In the event of rain, the movie will be screened inside the pavilion. $10. May 25, July 7, August 16, 5:30-8 p.m.

Pics in the Park: Join the Downtown Partnership of Baltimore for feature film night, on select Saturdays in June through August on the lawn in downtown’s Center Plaza. Movies begin at sunset, but exact start times will be posted on the event’s Facebook page on movie nights. The plaza is bike-, stroller-, and pet-friendly and movie-goers are encouraged to bring a picnic, lawn chairs, and blankets. Free. Times vary.

EAT

June 15: Eddie’s “Bark” Party

Eddie’s of Roland Park, 5113 Roland Ave. & 6213 N. Charles St. 11 a.m.-3 p.m. Free-$10.

It seems like things in Baltimore are constantly changing—from restaurants and storefronts to entire city blocks—but one name we’ve been able to count on for more than 75 years is Eddie’s of Roland Park. This weekend, the beloved gourmet grocery store is throwing a Fido-friendly sidewalk soirée to benefit BARCS Animal Shelter, featuring a classic grill-out menu of beef, veggie, or chicken hot dogs with all of the fixin’s. Bring your four-legged friend to dance along to beats by DJ Baby Alcatraz and support this mutt-to-market cause.

DRINK

June 15: Baltimore Wine Fest

Canton Waterfront Park, 3001 Boston St. 12-7 p.m. Free-$89.

Local vino lovers, rejoice! This boozy festival returns for its fifth year with a dizzying 160-plus wines from around the world, snacks by more than 30 gourmet food trucks, and tons of sweet treats such as adult snow cones. Sip the day away at Canton Waterfront Park and, in between glasses, take in cooking demonstrations and wine seminars, and browse through area craft vendors.

SEE

June 15-Aug. 11: The Janet & Walter Sondheim Artscape Prize Finalists Exhibition

The Walters Art Museum, 600 N. Charles St. Wed.-Sun. 10 a.m.-5 p.m. Free.

In preparation for the much-anticipated Artscape festival on July 19-21, visit the Walters Art Museum to stand in awe of the work by the seven finalists in this year’s Janet & Walter Sondheim Artscape Prize competition. This prestigious award grants a $25,000 fellowship to further the career of a local visual artist or collaborator, and the 2019 finalists are Negar Ahkami, Akea Brionne Brown, Cheeny Celebrado-Royer, Schroeder Cherry, Phylicia Ghee, Jackie Milad, and Stephanie Williams. This exhibition represents some of the most impressive pieces in the region, so be on the lookout for the announcement of the winner on July 13.

HEAR

June 14: Brandi Carlile

Merriweather Post Pavilion, 10475 Little Patuxent Pkwy. 5:30 p.m. $46-76.

If you joined the Grammy Awards audience by giving Brandi Carlile a standing ovation in your living room after her striking performance of “The Joke” at this year’s ceremony, you’re not alone. The world has (finally) caught onto this Seattle native’s awe-inspiring lyrics and Americana-roots sound, and this Friday, she’s bringing show-stopping hits like “Every Time I Hear That Song” and “Party of One” to the Merriweather Post Pavilion stage. Get there early to find a spot on the lawn and spend the evening belting out hit after hit from By The Way, I Forgive You.

DO

June 14-16: Baltimore Pride

Locations, time, and prices vary.

There’s no doubt about it: The city of Baltimore is ready to paint the town rainbow. From boozy fundraisers and disco parties to Pride-themed movie nights and gallery talks, this weekend’s Pride festivities will certainly be one for the books. We’ve laid out a month-long itinerary of events to check off your list, but here’s a few must-dos to hit during the official Baltimore Pride weekend: the annual 11-block Pride Parade along North Charles Street followed by the iconic high-heel race, the last Charm City Pride Fest at legendary club Grand Central, an all-hours Version with Trillnatured dance party at The Crown, and the Charm City Exxxtreme Glow Party at Mosaic Nightclub & Lounge with special guest Shunga Cain from RuPaul’s Drag Race.

Fireworks and trendy red, white, and blue garb aside, the best part about the Fourth of July is the abundance of summertime snacks. From grilled to chilled, we’ve gathered a few recipes that will be sure to mix up the menu at this year’s Independence Day cookout.

---

Eddie’s North Bethany Potato Salad
Crab, corn, and Old Bay—the trifecta of emblematic Charm City ingredients—are fused into this hometown-inspired summer side dish from Eddie’s of Roland Park. “This salad is the essence of summer in Baltimore and at the beach,” says Eddie’s chef Stan Levy. “It’s a great way to use up summertime leftovers.”

Ingredients:

• 3 tablespoons vegetable oil
• 2 large baking potatoes cut in wedges
• 1 tablespoon Season All seasoning
• 2 cups fresh white corn, cut from the cob
• ½ cup red bell pepper, diced
• ½ cup sweet onion, diced
• 1 lb. jumbo lump crabmeat

For dressing:

• 1 cup mayonnaise
• ¼ cup Dijon mustard
• 1 tablespoon lemon juice
• 2-4 tablespoons Old Bay

 

Directions:
1. Pre-heat oven to 350°.
2. Heat vegetable oil in large skillet over medium-high heat. Fry potatoes until golden.
3. Transfer potatoes to a sheet pan and bake for 10 minutes until fully cooked and tender.
4. When potatoes are done, sprinkle with Season All and chill.
5. When cold, cut wedges into quarters.
6. In a small bowl, whisk together mayonnaise, mustard, lemon juice, and Old Bay. Set aside.
7. In a large bowl, combine corn, bell pepper, celery, onion, and potatoes. Add dressing and mix well.
8. Fold in lump crabmeat.
Serves 8

---

Kooper’s Tavern’s Napoleon Salad:
Watermelon is essential for any summertime soiree. But instead of slicing up triangles or mixing chunks into a fruit salad, try this recipe from Kooper’s Tavern that combines the juicy treat with fresh goat cheese. “Our Napoleon salad is light and refreshing, perfect during the sizzling Maryland summer,” says Kooper’s chef Tom Hawkins Sr. “The fresh goat cheese pairs perfectly with the watermelon, and it makes for a great side to go with any grilled fare.”

Ingredients:

• 1 quart balsamic vinegar
• 2 cups arugula
• 1 teaspoon olive oil
• 3 1/8’’ slices watermelon cut into round pieces
• 2 oz. fresh creamy goat cheese
• 1 pinch sea salt

Directions:
1. To make the balsamic reduction, cook balsamic vinegar over medium heat and reduce to approximately one cup.
2. Build arugula base by mixing arugula, sea salt, and olive oil on a small square plate.
3. In center of plate, stack melon and goat cheese to make six layers.
4. Drizzle balsamic reduction over stack.
5. Finish with pinch of sea salt on top.

Serves 1

---

Mission BBQ’s Backyard Baby Back Ribs
Hamburgers and hotdogs have their perks, but the finger-licking, fall-off-the-bone kind of barbecue goodness can only be achieved by throwing some smoky ribs on the grill.“Nothing makes a backyard barbecue better than ribs,” says Steve Newton, co-owner of Mission BBQ. Perfect the art of the baby back just in time for the holiday with Newton’s signature recipe.

Ingredients:
For rub:

• 1/2 cup dark brown sugar
• 5 tablespoons paprika
• 6 tablespoons kosher salt
• 2 tablespoons sugar
• 2 tablespoons garlic powder
• 2 tablespoons chili powder
• 1 tablespoon onion powder
• 2 tablespoons table grind black pepper
• 2 teaspoons cumin
• 2 teaspoons cayenne pepper (optional)
• 1 teaspoon white pepper (optional)

For mop:

• 1/2 c. apple juice
• 2 Tbsp. apple cider vinegar
• 1 Tbsp. of your favorite BBQ sauce
• 2 racks baby back ribs, each 21/2 lbs. and down

Directions:
1. In a medium bowl, mix all rub ingredients. Place in an airtight container and store inside a dark cupboard.
2. In a spray bottle, combine all mop ingredients and mix well.
3. Rinse the ribs and pat dry. Starting at one of the first bones on the thinnest side of the rack of ribs, slide the tip of a table knife under the membrane covering the back of each rack. Lift and loosen the membrane until you can grab a corner of it with a towel. Slowly pull it off removing the entire membrane.
4. Using a serrated knife, score the undersides of the rib in an “X” marks the spot pattern four times across a full rack of ribs.
5. Evenly season over the entire surface area on top, leaving a little bit of the meat visible under the rub. Season the undersides lightly. Then wrap the ribs in heavy duty plastic wrap and refrigerate overnight before cooking the ribs using your preferred method.

---

Mussel Bar and Grille’s Deviled Hen Eggs
This appetizer always seems to be a crowd favorite, and Mussel Bar’s rendition kicks things up a notch by throwing prosciutto, feta cheese, and chili flakes into the mix.“Deviled eggs are one of the greatest comfort foods we know, and evoke memories of carefree lazy summers,” says Mussel Bar corporate chef Brian McBride. “Our version makes use of the traditional style with some upscale ingredients to modernize the presentation. They’re a perfect ice breaker for a party, or for a nice light meal.”

Ingredients:

• 1 dozen eggs, hard boiled and peeled
• 2 teaspoons Dijon mustard
• 1/3 cup mayonnaise
• 2 tablespoon red onion, minced
• ½ teaspoon Tabasco
• Salt and pepper to taste
• Pastry bag

For garnish:

• 2 ounces prosciutto, julienned
• 4 pepperoncini, seeded and julienned
• ¼ cup red onion, finely julienned
• 2 ounces feta cheese, crumbled
• 1 tablespoon chopped chives
• Pinch of chili flakes
• Extra virgin olive oil

Directions:

1. Using a sharp knife, cut each egg in half, lengthwise.
2. Gently remove the yolk and place the white halves on a serving platter.
3. Using a fork, mash the yolks in a separate bowl and add mustard, mayonnaise, red onion, Tabasco, salt and pepper. Mash until you reach a creamy consistency, add more mayonnaise if necessary. Check seasoning.
4. Place mixture in a pastry bag with a star tip and pipe mixture into the white halves.
5. To make the garnish, place prosciutto, pepperoncini, and red onion in to a small bowl and drizzle with olive oil and a little salt. Mix well and sprinkle over the eggs.
6. Sprinkle feta cheese, chives, and a chili flakes over the eggs well.
7. Finish garnish with a drizzle of olive oil and serve.

Makes 24 eggs

---

[Editor’s Note: 7/3/2024: This piece was originally reported and published in 2015. Mussel Bar & Grille has since closed.]