B-More Kitchen:: After months of setbacks, Charm City’s first communal food incubator is officially on its feet. The 28,000-square-foot building in Govans has been completely revamped, now boasting state-of-the-art commercial kitchen space for local food startups to mass produce their artisanal products. The incubator also features a library of communal cookware, cold and dry storage, office space, and an events venue on the top floor. Small-batch makers that have already taken up residency inside the space include Bottoms Up Bagels and Pie Time Baltimore. 5604 York Road

ELLICOTT CITY REOPENINGS

Judge’s Bench: Just shy of five weeks after raging flood waters wreaked havoc in Ellicott City, this Main Street haunt officially reopened its doors last weekend with a celebration that drew in the likes of County Executive Allan Kittleman and Lt. Governor Boyd Rutherford. The corner pub, named after its location near the original Howard County Courthouse, is back up and running, slinging pints of craft beer and serving up its signature pub grub. The bar’s live music schedule, including its signature open mic nights, will pick back up throughout September. 8385 Main St., Ellicott City, 410-465-3497

The Wine Bin: Just across the street, The Wine Bin also celebrated a grand reopening last week. As the stalwart shop gets back into its regular routine, it’s also re-launching various community events including the Ellicott City Old Towne Market on Saturday mornings and its outdoor movie series on Saturday evenings. Though the market has been temporarily relocated to Mount Ida, The Wine Bin will host its dog-friendly Yappy Hour tasting event tonight from 6-9 p.m., and resume its summer screenings with a showing of My Big Fat Greek Wedding Saturday at 8 p.m. 8390 Main Street, Ellicott City, 410-466-7802

COMING SOON

Angela’s Seafood: The first-floor site that previously housed Obryki’s Crab House in Fells Point has sat vacant since 2011, but next month, an emerging seafood spot will breathe new life into the space. Slated to open in the beginning of October, Angela’s Seafood will seat 130 in its bar and dining room and offer everything from mussels and clams to steamed shrimp and local blue crabs. 1727 E. Pratt St.

Baltimore Soup Co.: Husband and wife duo David and Lisa Redmond, the couple behind Towson’s Cafe Gourmet, plan to launch this new soup-centric concept in the coming months. Not only will the owners open a location in Downtown’s Charles Plaza food court this fall, but they have also snagged a portion of retail space on the first floor of the 2 East Wells apartment complex in South Baltimore, which will debut in 2017. Conveniently arriving just in time for the chilly fall temperatures, the Charles Plaza soup shop will highlight eight daily varieties—including favorites like Maryland Crab, tomato bisque, and loaded baked potato—alongside a slew of sandwiches and salads. 222 N. Charles St.

Restaurant B: Earlier this week, Maggie’s Farm owners Matt and Andy Weaver launched a new crowd-funding campaign to open a sister spot at the yet-to-open Soha Union development in Hamilton-Lauraville. Though specific details have not yet been released (the owners are referring to the new eatery as “Restaurant B”), Andy recently told us that the spot will offer a fusion of American and International cuisine, as well as next-level wines and cocktails. The 100-seat space is expected to debut in November 2017, highlighting an open kitchen, woodfire grill, outdoor patio, and spacious bar and dining room. 4801 Harford Road

Chef Malcom Mitchell to Open Second Local Restaurant: Though the name has yet to be revealed, former Food Network Star contestant Malcolm Mitchell recently announced plans to open a second local eatery in Butchers Hill later this month. Mitchell, the Columbia native who quietly opened Ryder’s Bistro last May in Upper Fells Point, plans to focus on shareable plates with next-level wine pairings at the new restaurant, which will seat 80-100 guests. 32 N. Chester St.

CH-CHANGES

B&O American Brasserie: A massive $250,000 renovation project recently got underway at this fine-dining den inside the Hotel Monaco. Led by Los Angeles designer David Hill, the redesign will eventually yield a revised floor plan, 40-seat private dining space, and a fresh look highlighting brass accents, subtle lighting, and a warm gray color scheme. The restaurant and bar will remain open for breakfast, lunch, and dinner service throughout the renovation process, which is expected to be complete by mid-October. 2 N. Charles St., 443-692-6172

Pazo: Foreman Wolf Restaurant Group, the brand behind city spots Charleston, Cinghiale, Petit Louis, and Johnny’s, announced earlier this week that its Sicilian hangout in Harbor East will be undergoing major changes in the coming months. Pazo will close on September 17 to make way for Bar Vasquez—an Argentinian concept featuring authentic cuisine, a carefully curated list of malbecs, and nightly live music. Co-owner Tony Foreman estimates that the new restaurant will be ready for a debut in October. 1425 Aliceanna St., 410-534-7296

Bluegrass Tavern: Later this month, the brick façade on the corner of South Hanover Street and West Fort Avenue in South Baltimore will boast an entirely new logo. Now under new ownership, Bluegrass Tavern—the Lowcountry mainstay best known for its fried chicken and crawfish mac and cheese—will transform into a spinoff of Downtown breakfast spot Saturday Morning Cafe. Owner Will Sterling recently told SouthBMore.com that he intends to keep some of Bluegrass’s best-selling items (think braised beef short ribs and raw oysters) on the menu, while also implementing kid’s offerings and breakfast and lunch service on the weekends. 1500 S. Hanover St., 410-244-5101

SHUT

Family Meal: Earlier this week, celebrity chef Bryan Voltaggio’s modern diner concept shuttered its doors in the Inner Harbor. The news of the closure comes on the heels of Voltaggio’s decision to close three other Family Meal locations in Hagerstown; Ashburn, Virginia; and Richmond, Virginia. Though the concept didn’t materialize the way the he had hoped, the Frederick-born restaurateur tells us that he isn’t ruling out another Charm City restaurant in the future. Stay tuned.

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But after only 18 months in business, Voltaggio is saying goodbye to the comfort food spot, which shuttered its doors earlier this week in the Inner Harbor.

“It’s unfortunate, nobody ever wants to close a restaurant,” he says. “But on a business level, it just didn’t materialize the way we thought it would.”

The eatery’s location, adjacent to the aquarium in the heart of the Inner Harbor tourism district, was a trait that resonated with the former Top Chef contender on a personal level.

“When we first looked at the space, it got me thinking back to how I spent a lot of time there on weekends as I was growing up,” Voltaggio says. “That was always something we were conscious of, and it was nice to have that as a window into my childhood.”

The Inner Harbor closure comes on the heels of Voltaggio’s decision to close three other Family Meal locations in Hagerstown; Ashburn, Virginia; and Richmond, Virginia. The Family Meal flagship in Frederick—which debuted the brand’s sophisticated takes on soul-satisfying dishes like fried chicken and shrimp and grits in 2011—is still going strong.

“People really love that location, and the goal was to bring it over to other communities,” Voltaggio says. “But things change. We certainly thought it would be a mainstay in Baltimore. It just didn’t work out.”

Though the Family Meal concept has taken a significant hit, Voltaggio is focused on moving forward. Upcoming plans for the chef include unveiling a new Family Meal location at BWI this winter and opening a contemporary steakhouse with his brother Michael, also a Top Chef alum, inside the new MGM National Harbor Casino later this year.

Voltaggio says that some of his best memories of Family Meal’s short-but-sweet run include visits from the Oriole Bird during brunch and hosting fundraisers for charities like No Kid Hungry and Moveable Feast. As for his ties to Baltimore, the chef is excited to focus his energy on Aggio, his modern Italian fine-dining destination in Power Plant Live.

“I love Baltimore,” he says. “There are no plans right now, but there would be no reason why I wouldn’t open up another space in the city one day. We’re not going anywhere.”

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A 10-year lease agreement recently signed with Bethesda-based airport food service company HMSHost secured plans for the airport to see new restaurants from celebrity chefs, a swanky wine bar, and additional Starbucks locations in the coming months.

Among the new concepts setting up shop in BWI’s terminals are Kapnos Marketa, a market-style Mediterranean restaurant and gyro shop from Top Chef contender Mike Isabella, a fifth Family Meal location from Frederick-based restaurateur Bryan Voltaggio (also a Top Chef alum ), and Brix & Vine—a brand new wine bar highlighting specialty sandwiches and a variety of wines from Maryland vintners. In addition, HMSHost plans to add two more post-security Starbucks outposts in Concourse B and Concourse D.

“We’re trying to elevate the dining experience with a mix of amazing national and international brands, like Starbucks, but also some cool local concepts like Family Meal,” says HMSHost vice president of business development Bryan Loden. “The whole concept of Family Meal is comfort food with a culinary twist, so it hits a lot of different demographics and speaks to what people really want in airport fare.”

The news of the expansion comes on the heels of BWI’s recent announcement that its passengers were at an all-time high in 2015, rising 6.8 percent from the previous year. HMSHost estimates that the new restaurants will gross more than $130 million in sales throughout the 10-year lease. All changes are expected to take shape by fall 2016.

“If you look at air travel and what’s happened with the macroeconomic meltdowns of late, BWI is one of the few airports that stayed strong during the downturn,” Loden says. “It’s done a tremendous amount of work and we think that the concessions program should definitely keep up with that aesthetic of the terminal building.”

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Nancy Longo, owner of Pierpoint in Fells Point is hoping for an early end to the curfew. “It’s having a huge impact,” Longo says. “At this point, I have no tables on the book for Friday and Saturday,” she says, “and my cooking class folks are cancelling daytime events.”

From last Thursday through this Tuesday, Long estimates she’s lost $15,000 in sales, with an additional $1,000 loss from cancelled cooking classes.

“Our restaurant members are telling us they are seeing a drastic reduction in the number of customers coming to their restaurants,” says Marshall Weston Jr., president and CEO of the Maryland Restaurant Association.

Hoping to bring back business, Longo is one of many restaurant owners hoping to put a positive spin on the week.

Long is running a “curfew special” on her signature dish. “Crab cakes are $10 tonight,” she says. “Come down at 5 p.m. and get them ’til they’re gone.”

Other specials include $1 drafts at Brewer’s Cask in Federal Hill, 50 percent off alfresco dining at Tark’s Grill in Lutherville, half-price wings at The Local Fry in Federal Hill, gratis meals for kids 10 and under at Café Gia in Little Italy, and half off every bottle of wine at Family Meal in the Inner Harbor.

Many area restaurants are getting an early jump on happy hour, with drinks flowing at 2 p.m. at The Brewer’s Art and 4 p.m. at Ouzo Bay.

Other places such as Bookmakers Cocktail Club in Federal Hill have added a lunch shift (including new menu items) to their service, with happy hour drink specials starting at noon.

Despite hurting for business, some area restaurants are donating profits to Baltimore City and local businesses affected by the protests, including Fleet Street Kitchen, Ten Ten Bistro, and Café Gia.

The Downtown Partnership of Baltimore (DPOB) is doing its part in helping to spread the word, too.

Using the hashtag #BmoreThursday (and changing according to the day of the week), the DPOB is keeping a running list of information about area restaurants and businesses for updates, opening, closings, and adjusted hours, says spokeman Michael Evitts.

Evitts is hoping that the hashtag will serve as a helpful tool that will enable Baltimoreans to break bread together.

“Food is something that brings people together whether it’s a barstool or hearth or a kitchen table,” says Evitts. “People want community right now. The corner pub is the living room and restaurants have a role to play in the civic discussion.”

Evitts urges Baltimoreans to patronize their local businesses in any way they see fit.

“We’re doing everything we can to encourage people to go out for lunch or stop by their favorite restaurants on their way home,” he says.

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But Top Chef runner-up Bryan Voltaggio‘s first solo cookbook, Home, is a tome that you’ll want to refer to regularly when deciding what’s for dinner.

“I wanted to give people a window into what it’s like to be a chef and cook at home,” says Voltaggio, while sitting on a train headed to New York, as he gets ready to promote the book on the Today show this Wednesday. “I don’t want this to be a coffee-table book. I want people to reference it and to cook from it in between making reservations at my restaurants,” he adds laughing.

Unlike his for-experts-only collaboration cookbook Volt ink with younger brother, Michael, this book is for anyone who likes to cook. “I purposely kept the technique low,” says the James Beard Award finalist. “To cook with this book, you don’t need any specialized equipment or training.”

Published by Little, Brown and Company, Voltaggio’s book hits stores (and mailboxes for those who pre-ordered) today.

Between researching, refining, and writing recipes, the cookbook has been more than a year or so in the making. Now that the day is finally here, Voltaggio can’t contain his excitement.

“Yesterday I ran over to our offices and got to see the books as they were coming in,” he says. “It was pretty exciting—it felt like Christmas Day.”

Home includes comfort foods such as spaghetti and meatballs, meatloaf, and waffles and blue crabs with “beernaise” (see recipe below), as well as adaptations of recipes from Family Meal.

The married father of three is very much a family man, and though he’s not home every night to break bread with is high-school sweetheart wife, Jennifer, and their three young children, when he is at his Frederick home, he cooks many of the dishes that are featured in the book.

“This is a chef’s life wrapped up into a book,” says Voltaggio, “though my wife jokes that the book should be called Occasionally Home, because I’m not home for every meal.”

When he is at home, the peripatetic chef, who just opened his ninth restaurant, including Aggio and Family Meal in the Inner Harbor, makes cooking communal. “The kitchen,” he says, “is a place where we not only share in conversation, but work together on creating a delicious meal—I want my family to experience what I do for others at home.”

Fans of Family Meal’s signature fried chicken recipe can try their hand with Home.

“The secret is in the way we brine the chicken for 12 hours,” explains Voltaggio. “The brining process yields this delicious, juicy chicken. But it’s not a rushed recipe that your can cook in 35 minutes times. It involves some forethought and preparation. This is my life as a home cook and chef. I want to show people that this is what it’s like to plan ahead and enjoy time in the kitchen. My advice is to put other people to work and let them help you. Rely on your family as sous chefs.”

Signed copies of Home are available at Family Meal and Aggio, as well as all of Voltaggio’s restaurants.

Ever more reason to rejoice, on April 25 Voltaggio will be signing copies of the book at Camden Yards when the Orioles go up against the Boston Red Sox. “I’ll be throwing out the first pitch,” says Voltaggio.

No time like the present if you want to have breakfast for dinner tonight or try your hand at cooking like Voltaggio. This recipe, excerpted from Home, comes courtesy of Little, Brown and Company. Copyright © 2015 by Bryan Voltaggio

Crab waffles Chesapeake

Serves 6 To 8, Depending On The Size Of Your Waffle Iron

OUR BAY SEASONING BLEND:

• 1 dried shiitake mushroom
• 1 tablespoon / 7 grams black peppercorns
• 4 bay leaves
• 1 tablespoon / 3.5 grams coriander seeds
• 1/8 teaspoon / 1 gram yellow mustard seeds
• ½ teaspoon / 1 gram red pepper flakes
• ½ teaspoon /1 gram piment d’Espelette
• 2 teaspoons / 2.5 grams onion powder
• 21/4 teapoons / 6 grams paprika
• 2½ teaspoons / 7.5 grams celery seeds
• ½ teaspoon / 1 gram garlic powder
• 2 tablespoons plus 1 teaspoon /
• 42 grams fine sea salt

WAFFLE BATTER:

• ½ cup / 113 grams lukewarm water
• 1 package / 8.75 grams instant yeast
• 1 tablespoon / 12 grams sugar
• 2½ cups / 375 grams all-purpose flour
• ½ teaspoon / 3 grams fine sea salt
• ¼ teaspoon / 1.25 grams baking soda
• 2 cups / 480 grams buttermilk
• 2 large eggs
• 2 teaspoons / 8 grams vanilla extract
• ½ cup / 113 grams unsalted butter, melted and cooled

BEER-NAISE:

• 1½ cups / 350 grams pilsner
• or ale of your choice
• ¼ cup / 55 grams malt vinegar
• 1 medium shallot, thinly sliced
• 4 sprigs tarragon
• 1 cup / 225 grams unsalted butter, sliced
• 3 large egg yolks, room temperature
• 2 teaspoons / 6 grams Our Bay
• Seasoning Blend
• ½ teaspoon / 3 grams fine sea salt
• Juice of 1 lemon

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Herb & Soul Express: With its weekends-only schedule and frequent appearances at the Baltimore Farmer’s Market, Herb & Soul Gastro Cafe has made a name for itself in the community spanning far beyond its Parkville roots. Presumably, this is why the restaurant has recently expanded into a second location inhabiting the former Cosmos space in Hamilton. Although the new location offers only carryout and delivery services, Herb & Soul Express still features all of the Southern fusion specialties available on the menu of the dine-in location. Mix up your normal takeout routine with comfort foods like chicken and waffles, Buffalo wings, and catfish or shrimp po’ boys. 5429 Harford Road, 410-426-2775

Bagby Pizza Company: The Bagby Restaurant Group continues its expansion into the county with a new Bagby Pizza location slated to open in Pikesville this spring. The new location in the Festival at Woodholme shopping center will feature the company’s signature thin-crust pizzas while throwing a new menu concept into the mix. Guests will be able to choose from items categorized in the “The Way You Want It” section, allowing them to create their own pies, or “The Way We Do It” section, choosing from the chef’s favorite combinations. 1809 Reisterstown Road, Pikesville

Gibby’s East: Gibby’s has been a providing locals with the freshest affordable seafood in the area for years, and recently it has expanded to Havre de Grace. Whether you’re looking for Maryland crabs by the bushel or a platter full of crab cakes, scallops, and steamed shrimp, Gibby’s can now accommodate customers from across the region. 921 Pulaski Highway, Havre de Grace, 410-939-9625.

On the Border: While the restaurant scene in Canton surely isn’t lacking, this new addition will definitely spice things up. The Shops at Canton Crossing has recently welcomed On the Border Mexican Grill and Cantina, and this marks the well-known chain’s first location in Baltimore. On December 15, the 217-seat space opened its doors, serving up sizzling Tex-Mex fare beneath the light of its signature beer-bottle chandeliers. The space also features a spacious cantina, mimicking typical sports bar spaces, and an outdoor patio area for the warmer months. 3803 Boston St, 667-401-1763

Pizza Studio: In keeping with the of-the-moment create your own pizza trend, former Maryland residents Ron Biskin and Samit Varma are bringing their California-based restaurant Pizza Studio back to their hometown. The first location in the region will open in Charles Village in early January. The “Create Your Own Masterpiece” part of the menu showcases fresh toppings that diners can use to customize their own personal pies, and the “Starving Artist” section prices classic favorites like pepperoni and Margherita pizzas at only $5.99. 3201 St. Paul St.

Pique: Cyrus Keefer fans will be happy to hear that the former Fork & Wrench chef is opening a French- and-Asian inspired restaurant called Pique in Hampden this March. If you can’t wait until spring to find out what Keefer has up his sleeve, Pique’s menu will be previewed at a pop-up at Sotto Sopra on January 22

Family Meal: It’s been a great year for Bryan Voltaggio, and things are looking even better for the Top Chef alum in 2015. We thought we were going to have to wait until later this month to check out Voltaggio’s latest venture, but the chef’s second Family Meal location will be opening ahead of schedule in the former Houlihan’s space on January 2. As its name denotes, Voltaggio’s American diner-inspired spot focuses on traditional comfort food that pays homage to his home state by fusing local ingredients into its entrees. Shrimp and grits, fried chicken, and soft-shell crab sandwiches are all examples of the comforting fare to be featured at this harbor side restaurant. 621 E. Pratt St., 410-601-3242

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Family Meal is slated for opening in mid- to late-December of this year. 

Voltaggio already owns a Family Meal in Frederick and is busy opening additional restaurants in Richmond, VA, and Ashland, VA, but the Baltimore location will be the first to open of the three.

“I had no idea it would happen this fast,” says Voltaggio, who also opened Aggio in Power Plant Live! this summer. “I had spoken with the Cordish Company about new opportunities in Baltimore, but I didn’t know that waterfront property would become available—it happened so fast. The location is fantastic. It’s boot on the ground right now—we are doing construction as we speak.”

While the menu will likely feature some of the spots greatest hits, including a knockout fried chicken dish and three-cheese macaroni and cheese, the menu will also feature some comfort foods specific to Baltimore.

“I’m probably going to add a killer crab-cake sandwich,” says Voltaggio. “As I develop the menu, I’m going to look at the history of Baltimore and include dishes such as stews and braises, and also develop a recipe for a good Maryland crab soup.” 

For all things Voltaggio, check out our profile in the November issue of Baltimore.

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While Aggio is an upscale Italian restaurant, Family Meal, with an outlet already in in Frederick, will feature contemporary diner fare. 

Family Meal will take over the old Houlihan’s spot in the Inner Harbor and Voltaggio, whose flagship restaurant is Volt in Frederick, couldn’t be happier about being part of Baltimore’s culinary scene.

“I moved back to Maryland after seven years in New York,” says Voltaggio, a Frederick native. “I wanted to open my first restaurant in Maryland, and I did. And I’ve always had my sights set on Baltimore—I was just waiting for the right opportunity.”

The Top Chef alumnus is hardly an unknown entity in town. His celebrated Volt in Frederick has been a destination dining spot for years. “People in Baltimore have been coming out to Volt for special occasions and on the weekends for years now,” says Voltaggio. “I wanted to have access to them on a regular basis.”

For all things Voltaggio, look for our exclusive interview in the November issue of Baltimore. 

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Expectations run high for the Top Chef contestant (and Culinary Institute grad) as he opens his first venue in Charm City.

At Aggio, diners can expect the same sort of high-end Italian fare as its same-named Washington, D.C. counterpart.

The Frederick County native is also the owner of the highly acclaimed Volt, Family Meal, Range, and Lunchbox.

Fingers crossed that he’s keeping the prawns with buckwheat polenta in fra diavolo sauce on the menu. 

More details to come once we’ve had a chance to check in with this top toque.

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