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.
The new Ellicott City restaurant specializes in variations of suancai yu, a bowl of tender whitefish in a slightly sour broth made from pickled mustard greens.
“I want people to touch the art or pick up something handmade and connect to the community,” Averill says of Bohemian House, filled with local artwork, home décor, repurposed vintage, candles, oils, and oddities.
Dosas, thin pancakes made from a slightly fermented batter of rice and lentils, are one of the many astonishing dishes to discover on the 163-item menu.
Most of the dishes are doused with chiles in one form or another, but thanks to chef Frank Liang’s deft touch in the kitchen, the food is not overwhelmed by heat, but by flavor.
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