Are you thinking about your next move? Maybe you’re empty nesters and you hardly use half the rooms in your house. Maybe you want to move, but not too far from your kids and grandchildren. Or maybe you’re thinking ahead and want a place that offers independent living with more care in the future. Luckily our area offers plenty of choices.

Purchasing A CCRC
Former astronaut 75-year-old Mary Cleave had a very exciting career. She went into space twice on Atlantis, and worked at NASA-Goddard and NASA Headquarters in Washington, D.C. “When I went to work at Goddard, my cousin suggested I move to Annapolis,” she says. Cleave lived in her house for 30 years. “I would have kept living there, but one night my hearing aids were out when the low battery on the fire alarm kept beeping, and I never heard it. My sister happened to be visiting and said, ‘You can’t live alone anymore, it isn’t safe.’”

“Since I love the water, I knew I wanted to stay in Annapolis,” she continues. After visiting several communities and talking to people at each, Cleave decided on Bay-Woods of Annapolis, a Continuing Care Retirement Community (CCRC).

“In the morning I sit and watch the sunrise over the Bay Bridge. . .”

Cleave moved in 2017. What attracted her to BayWoods is that it is a resident-owned-and-run co-operative community where residents provide vital input on operations. (In Maryland there are only two co-op CCRCs.) Also a must for Cleave was that it was pet-friendly. “I think for people who live alone, a pet is very important,” says Cleave, who lives with her dog Brinx.

“In the morning I sit and watch the sunrise over the Bay Bridge,” says Cleave, who has a one-bedroom with a patio. “It’s a great way to start the day.” Although downsizing can be difficult, Cleave found getting rid of a lot of her stuff to be liberating. And when she has company, she reserves a guestroom at BayWoods.

Elizabeth O’Conner, director of marketing and sales at Blakehurst, says, “Today’s residents are very active.” A gym is a must-have, and many CCRCs have more than equipment and classes. They may offer trainers, indoor pools, hot tubs, steam rooms, walking trails, a putting green—even gardens where residents can grow flowers and vegetables.

BayWoods has plenty of activities and amenities, some unique to that community, such as swimming in the bay off their dock. Cleave says, “With the gym right here, I take classes three times a week and do tai chi once a week. And Brinx, my ‘trainer,’ makes sure we get out and walk,” laughs Cleave.

Is a CCRC Right For You?
A CCRC is a type of retirement community that is part independent living, part assisted living, and part skilled nursing home. Today, many communities offer memory care too, and on-site rehabilitation therapy. According to AARP, a CCRC offers a tiered approach to the aging process, accommodating residents’ changing needs. Upon entering, healthy adults can reside independently in single-family homes, apartments, or condominiums. When assistance with everyday activities becomes necessary, they can move into assisted living, memory care, or nursing care facilities. These communities give older adults the option to live in one location for the duration of their lives, with much of their future care already figured out.

“I came in needing a walker, graduated to a cane and, thanks to the in-house physical therapy, I now need nothing.”

When you choose a facility, it’s also important to know what type of contract it offers. These contracts can be very complex; treat this decision like you would any major investment, including seeking assistance from a lawyer or someone very knowledgeable. In addition, you should determine that the finances of the CCRC are healthy so that your present and future services are safeguarded.

Ray, 83, and Phoebe Sachs, 80, are no strangers to moving. “We’ve lived in New York, Chicago, Delaware, D.C., and moved about 10 or 12, times,” says Ray. While living in a Baltimore condo, with their three children living all over the country, the couple decided a CCRC would give them the future security they wanted. Their children agreed.

“We are very active and decided we’d make the move while we could participate in the activities and be part of the community,” says Ray. After checking out several CCRCs, they chose Blakehurst. “It had what we wanted—care if we need it, attractive surroundings, lots of activities including woodworking (where my wife is the only woman), walking trails, and we were able to make changes to the apartment.”

Making changes was very important to Phoebe, who was a builder and does interior design. “We made our second bedroom into a library and totally redid the kitchen,” she says. “We can cook, but they do such a remarkable job with the food and it’s so convenient, we don’t.”

“Our new appliances aren’t getting much of a workout,” admits Ray.

Typically, residents in independent living get at least one meal a day. In assisted living, memory care, and nursing, there are three meals provided. “At BayWoods the food is fabulous and healthy,” says Cleave. “I’m eating better than I ever did. And I don’t have to think about what I’m going to make for dinner, shop for it, and cook it.” Many CCRCs offer a variety of dining options beyond a dining room, including informal choices such as a café, bistro, deli, or pub. Some even have outdoor dining.

A Rental CCRC
Kathryn Lewis, age 72 and retired from working for the State of Maryland, was living with her son and his family. But after she had a knee replacement and ended up in rehab, she knew she could not return to her son’s house and its stairs. “The staff at the rehab facility suggested I consider moving to the Atrium Village in Owings Mills,” she says. Lewis moved there in 2021.

“I came in needing a walker, graduated to a cane and, thanks to the in-house physical therapy, I now need nothing. What was so great was that I didn’t need to leave Atrium Village and didn’t need family to take me to therapy,” says Lewis. As an ordained minister, Lewis loves volunteering at Atrium Village and doing activities: Bible study, choir, trivia, happy hour, movies, games, discussions, and exercise classes including Zumba and yoga.

At Atrium Village there are no entry or buy-in fees, or a commitment of retirement assets, as with most senior living communities. The cost of an apartment, dining options, all activities, fitness, housekeeping, and other services is included in a monthly lease.

Atrium Village has independent, assisted, and memory care. And it just underwent a $13 million renovation. Angela Spence, senior divisional director of sales and marketing for Senior Lifestyle, the company that manages Atrium Village, was involved in the renovation. According to Spence, the multimillion-dollar renovation is part of a 20-year anniversary transformation to create a next generation senior living experience.

“There are still some people who think of senior living communities as nursing homes. We need to overcome that stigma. Since COVID and with the renovation, our goal is to have programs that help residents get back into life and find a purpose. Living well is all about having a purpose,” says Spence.

Anyone visiting many of today’s CCRCs would never think of them as nursing homes. Many who live there say it’s like living on a cruise ship; it just doesn’t move.

Part of the renovation at Atrium Village included an array of new services and upscale amenities. In addition to two restaurant-style dining venues, there are two new bistros, a library, wellness center, salon, art studio, hospitality lounge, movie theater, and family center.

Happy hour is also big at many CCRCs. Spence says, “We added more happy hours after the residents requested them.”

Many of the CCRCs have continuing education. At BayWoods there are lectures given by neighboring St. John’s College scholars. Atrium Village partners with the Community College of Baltimore County to offer instructor-led classes.

CCRCs arrange trips, art classes and, yes, the list of activities and amenities goes on and on. But don’t worry, you can be as active as you want, or if you prefer a quieter experience, you can have that too. It’s all up to you.

An Over-55 Community
The Weidmans, Hope, 70, and Tim, 69, were no strangers to life at a 55-and-over community. They had lived in one in New Jersey for seven years and loved it. “When I retired after 38 years of teaching, we decided to move to a place that would be fun. A 55-and-over community fits the bill,” says Hope.

But trips to visit their son and his family in Virgina became too much. “So we started looking. We checked out Delaware, Virginia, and Maryland. When we visited Four Seasons on Kent Island it was everything we wanted.” There were single-family units and condos, walking trails, a pool, pickleball, and, best of all, there were other people their age for socializing. The Weidmans moved into a two-bedroom, two-and-half-bath home with a den and screened-in porch in 2021.

According to Veronica Lawson, an associate broker at Real Broker, LLC, these communities are ready-made for like-minded individuals for whom physical and emotional well-being are key.
Things like social activities and planned trips to local events create a strong sense of community that in turn create a fun and safe environment. Fifty-five-plus communities are becoming more and more popular as many healthy retirees look for active communities once retired.

And for some, buying before they retire is part of their long-range retirement plan. That was true for Gamini Dharmasena, 62, and his wife Desilva, 59, both scientists living in New Jersey. “We aren’t planning to retire for five years but thought prices would only keep going up. For my wife, who grew up in Sri Lanka, being by the water was a must. We checked out several places on the East Coast but were afraid of hurricanes in North Carolina,” says Gamini.

After filling out information online for Four Season on Kent Island, they got a call from a realtor. They visited and fell in love with the area and were attracted to a 55-plus active community with lots of activities and opportunities to be social.

The Dharmasenas purchased a single family, 3,500-square-foot home with the master bedroom on the first floor and a screened-in porch. It backs on trees and is a five-minute walk to the water. “Our 5,000-square-foot home on five acres is a lot to look after. When we retire, we’ll be ready to downsize,” says Gamini. Plus, they love to travel and won’t have to worry about the house. For now, the Dharmasenas plan to use it as a vacation home twice a month until it becomes their permanent home.

To learn more about retirement options check out these helpful websites:
• aging.maryland.gov
• continuingcarecommunities.org
• aarp.org/caregiving/basics
• seniorliving.org/continuing-careretirement-communities

Fireworks aren’t the only thing to look forward to for Independence Day. Baltimore is full of events to keep the red, white, and blue spirit going all day long. From cruises to pet parades, there is no shortage of things to do in the city to show your patriotic pride. Whether you’re looking for a full day’s worth of star-spangled fun or a dinner on the water, we’ve got you covered.

FOOD

Topside
Celebrate Independence Day by chowing down on a BBQ-inspired menu, featuring ancho BBQ ribs, housemade sausage, smoked brisket, corn pudding, broccoli salad, and cornbread. Although the Mt. Vernon restaurant doesn’t provide a front row view of the fireworks in the Inner Harbor, Topside does offer panoramic views of the Washington Monument—and what’s more patriotic than that?

Summer in the Squares
Listen to live music while enjoying a summer picnic in the west square of Mount Vernon Place. Enjoy refreshments in by the picturesque fountain and celebrate Independence Day with two Baltimore-based ensembles: Ghost Sugar and Brandon Woody’s Upendo. To give you time to get to your favorite fireworks, the performance will begin in the early evening. 6 p.m.

Independence Day Deck Party
Climb aboard the U.S.S. Constellation and watch the Inner Harbor fireworks show from the deck of the historic ship. Along with a top-notch view, take advantage of all-you-can-eat barbecue favorites, special boat tours, and even cannon firings. 7-10 p.m. Free- $75.

Fourth of July Fireworks Dinner
Take a three-hour cruise with incredible views of Baltimore’s fireworks show while indulging in a three-course buffet style dinner. Enjoy an open bar, DJ, dance floor, and games. All guests must be 21 or older. 7:30-10:30 p.m. $124.90+.

FESTIVITIES

Towson Four on the 4th
Start the holiday off on the right foot with a four-mile race through the heart of Towson, beginning at the courthouse and winding through Towson University’s campus. If that distance is too daunting, participate in the 1776 (feet) Family Fun Run at 8:30 a.m. and then stick around for the annual parade. 8:15 a.m. $35- 40.

Visionary Pets on Parade
What could be better than a dog dressed in red, white, and blue garb? Try hundreds of pets of all shapes and sizes competing for costume prizes such as most visionary, owner and pet lookalikes, and most patriotic. Watch in awe as local pets parade around the American Visionary Art Museum and compete in a talent show. 9 a.m. Free.

Red, White & Zoo
Spend the Fourth of July with the biggest party animals around at The Maryland Zoo. Watch as the animals receive special holiday treats, including “fishsicles,” and papier-mache toys. A team of zookeepers will educate guests on the importance of enrichment activities for the zoo’s inhabitants. 10 a.m. – 4 p.m. $17.99-25.99.

Hanover Street Gallery
Experience the opening celebration of Reframing Pathways, a diverse collection of artwork showcased on the Hanover Street Bridge facade. The Hanover Street Bridge will be transformed into a gallery with the heart of the works highlighting different art-making perspectives from pattern and design to more representational works. 1-9 p.m.

FIREWORKS

Cherry Hill Arts & Music Waterfront Celebration
Celebrate the cultural vibrancy of this South Baltimore neighborhood with live performances, local food trucks, artistic activities, and a fireworks show. Don’t miss seeing Abu the Flutemaker and the organization Safe Streets Cherry Hill receive honors for its commitment to the community. 1-10 p.m. Free.

South Point
South Point, a pop-up outdoor seasonal space, will be open early for first-come-first-served seating areas to bask in the rockets’ red glare. Throughout the day, standard food service will be available and the bar will be open to patrons 21 and older. Stick around for the afterparty starting immediately following the fireworks. 4 p.m.-12 a.m.

Dogfish Head Takes Over at the Sandlot
Join Sandlot and Dogfish Head for Fourth of July at Harbor Point. The Delaware brewery will take over taps and the event features: two live bands, games on the beach, multiple food stations, various draft and can beer stations, and one of the best firework views in town. Expect additional food pop-ups by The Charmery, Blacksauce Kitchen, and The Local Oyster. Food will be available from 4-9p.m. and stick around for fireworks at 9:30 p.m. $5 kids through age 12. $10 cover. $10 event parking.

Independence Day Celebration
Secure a spot on the waterfront lawn of the Baltimore Museum of Industry for a picture-perfect view of the fireworks over the Inner Harbor. If there’s time before or after the show, take a tour through the Federal Hill museum. Admission is included in the ticket price. 6-10 p.m. $65.

Picnic at the Top
Climb to the highest floor of the World Trade Center to enjoy a Picnic at the Top. Visitors can take in a 360-degree view of Baltimore and festive fireworks from 27 floors above the Inner Harbor. The event offers catered food and beverages, children’s activities, a live DJ, and photo booth. This is a non-alcoholic, family-fun event, and doors open at 7:15 p.m. 7:30-10 p.m. $35-$75.

We all know that social media has changed the way we digest food, with everyone and their grandmother using Instagram to flaunt their stylish meals out. Some people have even become quasi-celebrities, or “influencers,” over the food-porn pics they post. Personally, we’re sort of over all the avocado toast glamour shots. The new trend we’re falling for is the use of this platform by local food makers to share their own drool-worthy goods and garner a loyal following. Ranging from home cooks to epicurean artists, here are four of our favorites that are worth a follow. A few swipes down their feed and you’ll be turning into Pavlov’s dog in no time.

Bramble Baking Co.

Sweet dreams are made of this small-batch pie, cake, and cookie company run by local baker Allie Smith. Using artisanal ingredients and unique flavors, these desserts will inspire you to spend your weekends knuckles deep in dough. “If even a few people feel motivated to work with their hands, that’s exciting for me,” says Smith. Try her sweets at the Prime Corner bodega in Hampden.

In Absence Of

of Food goes high-fashion in this new “comestible design studio” by Krystal Mack, founder of culinary startups such as The PieCycle and BLK//SUGAR. She’ll soon be using the space, located in her own home and documented on her Instagram, to host #FauteDeMieuxAM, a salon-style breakfast and art experience. “Food can be a vehicle for so much more than flavors and nutrients,” says Mack. “Food is art, and like most art, it can tell a story.”

Loaf Bakehouse

While scrolling this roving micro-baker’s Instagram account, we find ourselves thinking, “Give us this day our daily bread!,” as the staple gets the star treatment. Never before has sustenance looked this good, with stunning portraits of artisanal flours, hand-kneaded doughs, and old-world loaves that showcase the true art of baking. Find these sourdoughs IRL on Saturdays at the 32nd Street Farmers’ Market.

Brown Bread

Is there any carb more bodacious than scratch-made biscuits? (We think not!) This local baker takes the Southern comfort to a new level with inventive riffs on savory and sweet. Whatever the flavor, these are flaky, buttery “biscuits worthy of a happy dance,” according to owner Jess Obayan, who bakes them in her Baltimore rowhome and serves them at pop-ups mentioned on her Instagram.

You know the feeling: Bootcamp warmup begins and, during your jumping jacks, you feel your burrito bouncing around in your stomach. No bueno! On the flip side, we’ve all had a morning when we wake up with just enough time to make it to class, only to have drag through the entire workout.

No matter where you fall on the activity spectrum, you should take a look at what you’re consuming before and after your workouts. Pre-workout and recovery nutrition are incredibly important parts of the workout itself. If you’re depriving yourself of adequate nutrients, you could be stifling your potential as well as limiting your progression.

The tricky thing is, it’s all dependent on your body. What works for you may not work for your bestie. And what may work for your HIIT workouts may not work for your yoga practice. The key is to stay focused on what your body is telling you. If you listen to it, you’ll learn to better understand your needs and anticipate your best options. To help start you down that path of understanding, we spoke with registered dietitian and founder of Real Food Court, Courtney Ferreira, about the relationship between food and exercise.

Stay Hydrated

First off, the number one rule is to stay hydrated. (Say it louder for the people in the back!) Staying hydrated is essential for your body to function, let alone perform at the higher levels workouts require. Without it, you are bound to feel weak, tired, and dizzy, and you also run the risk of more serious side effects like muscle cramps and sickness. No matter what time of day, try to hydrate before, during, and after your workout.

Fuel Up

Think of your body like a car—you’re not going anywhere without fuel. Your body has the same relationship with its “fuel,” specifically, carbohydrates. Carbs aren’t just Oprah’s favorite—they are also the fuel that powers your muscles. Quick biology lesson: Our body breaks carbohydrates down into glucose. Glucose is then broken down through glycolysis to produce energy. It can also be stored as glycogen to be used later. “It is important to set yourself up for a good performance by providing some energy, or glucose, into the blood stream before your workout begins,” says Ferreira.

While research studies have shown that eating carbs 15 minutes before exercise helped participants improve their endurance (running 12.8 percent longer than when they had the placebo), it’s not required that you eat immediately before your workout. Ask yourself two basic questions: What kind of workout am I doing? Am I hungry?

“The idea of needing to eat before and immediately after a workout is most important for those who are doing intense workouts or are training or competing or have the goal of muscle mass,” continued Ferreira. “For the recreationally active person, exercise can be fueled by a snack and follow with a normal meal.”

In any case, the best exercise-boosting carbs include whole foods. Look for whole-wheat breads, fruits, even starchy vegetables—things that slow the carbohydrate breakdown and provide a steady release of glucose. Having the proper fuel will help you improve the intensity and quality of your workouts. We asked a couple of active Baltimoreans what they prefer:

“If I’m just hitting the gym after work, I usually snack on lemony hummus and veggies before I leave the office,” says Nabila Chami.

“I prefer to workout on an empty stomach, but will sometimes grab a handful of nuts or piece of toast with nut or sunflower seed butter on it if I’m going to be really pushing weights or endurance,” says Corinne Weaver.

Strong Recovery

While you may want to reach for that burger as a reward for a tough workout, it’s important to make smart choices for your body. After your workout is a key time to repair muscle and stabilize your blood sugar, which are depleted during strenuous workouts. Remember, during your workout, your body burns fuel from stored energy and food you’ve eaten recently. After this happens, our muscles start to use available protein to rebuild within a few hours of working out, but your body is especially good at absorbing carbs and protein within 45 minutes after your workout.

No matter what, Ferreira reminds us to be prepared. “You will never be able to predict how hard you will work or how tired you will feel because this can be impacted by what you eat early in the day and how mentally stressful your day is,” she says. “If you are driving home from the gym, the park, a class, it is important to have something on hand just in case. The last thing you want is to get dizzy or nauseated.”

Having balanced, real foods after your workout will help give you the fuel you need to recover and keep you satisfied for the night or until your next meal. Here are some more examples of tasty post-workout meals/snacks:

“I like ice-cold lemon water post workout—it feels ultra refreshing,” says Ashley Goetz. “And I usually prefer fresh, raw veggie dishes post-workout too or like a juicy, crisp, tart apple.”

“After workout meals are usually veggie and fruit-focused,” says Weaver. “Cherries and almonds are a great combo for my muscle recovery, and lean fish or eggs with water-rich zucchini or a carb boosting sweet potato.”

Care For Yourself

Most importantly, learn to listen to your body. Understand what it feels like to be hungry, have high energy, have low blood sugar, and more. Watch for signs of nausea, dizziness, and fatigue. Test out different options for your eating patterns and see what works best for you.

As Ferreira comfortingly puts it, “Although it may take you time to figure out what foods work best for you, I encourage you to experiment until you do. Remember, your body can truly adjust to anything. Just have patience and take it slow.”

Baltimore’s transportation hub is getting a facelift and we couldn’t be more excited. Penn Station is scheduled for redevelopment with construction set to begin as early as this year.

Penn Station Partners—a Baltimore-based team—will be working with local companies including Beatty Development, Armada Hoffler Properties, and Gensler among others to refresh the more than 100-year-old train station. The new mixed-use development could bring as many as 1.6 million square feet to the area. Some preliminary ideas include a hotel in the station head house, as well as residential and office space connected by an expanded concourse with new retail shops.

“Baltimore Penn Station is the eighth busiest station in our national network,” said Bart Bush, Amtrak’s VP of real estate stations and facilities in a statement. “This important step underscores Amtrak’s continued efforts to significantly enhance the station experience and amenities for all travelers.”

While the designers are drafting up plans, we have a few things to add to the list:

A movie theater
Things happen and trains get delayed. Unless you are totally into people watching, passing the time while waiting is no fun. Cincinnati Union Terminal got it right with their onsite OMNIMAX Theater. Catching the latest flick or feeling nostalgic during a classic is better than staring at the wall or draining your phone battery playing Candy Crush. 

Charging stations
This is self-explanatory. While Penn Station finally got around to updating its Wi-Fi system that was installed in 2010, the connectivity is of no use to us if our phones are dead. The more outlets, or even USB portals, the better.

Enclosed garden patio
Imagine running into the train station during a rainy Baltimore day and sitting in an enclosed room full of beautiful wildflowers and lush greens. In the Madrid Atocha Train Station, lush palms reach toward the sky and turtles swim in the indoor pond. Sounds pretty tranquil, right?

Mini museum
Penn Station is right in the middle of Station North Arts District and the MICA campus with talent bursting at the seams. A museum of local artwork inside the train station would be an awesome opportunity to showcase our up and coming artists. We could take a cue from this train station in Lakewood, Colorado that installed a permanent, colorful installation outside (and seems to be way less controversial than the Man/Woman statue).

Dining & Bars
No, we don’t mean a Cinnabon or Dunkin Donuts—although there’s nothing wrong with either—we’re thinking more like R.House or Mt. Vernon Marketplace. The train station could be a place where visitors can grab a good, quick meal at an affordable price. We were inspired by Union Station in Denver with its beautiful Terminal Bar and bountiful restaurants for brunch, coffee, or ice cream.

Live entertainment
WTMD already has a program where musicians play at BWI baggage claim and BSO musicians play at Penn Station around the holidays. But what about the rest of the year? Union Station in Los Angeles has monthly shows in its terminals to keep travelers in high spirits as they go about their day.  A little smooth jazz or a festive Mardi Gras celebration is sure to elevate your experience.

To say that I made more reservations this year than meals at home would be an understatement. I worked my way through countless crab houses, taquerias, vegetarian spots, and restaurants of every conceivable kind from chop houses to soul food spots to New American bistros. From Cockeysville to Federal Hill to Fulton, I slurped squid ink pasta, raw oysters, and matzoh ball soup, devoured plates of steak and baskets fried chicken with Old Bay—and I loved it all. 

There’s a reason why comfort foods ranked high on my greatest hits list this year. When I think back on 2017, it was a year to remember, mostly for the wrong reasons between the #MeToo movement, post-election fallout, record-setting gun violence, and natural disasters, to name a few. In times of trouble, nothing soothes like breaking bread with friends and family. Here are the foods that satisfied my soul.

S’oupe a L’Oignon Gratinée at Petit Louis Bistro
The onion soup at Petit Louis is hardly a new find, but a recent visit to this Roland Park bistro reminds me why it’s considered a classic. On a chilly fall night, I enjoyed an order of this soothing soup rife with onions, spiked with sherry, and a raft of cheese blanketing the top. Think of this as French penicillin in a crock. 

Salmon Tikka Masala at Royal Taj
Baltimore is blessed with many great Indian restaurants, but The Royal Taj in Howard County was a new discovery for me, as was a fragrant dish of salmon tikka masala, which our server suggested. The masala sauce—with a touch of cream and a vivid smoky tomato flavor—was more delicate than the usual fare, allowing the seafood to really shine. 

Eggplant Parmesan at Tagliata
Sometimes you just want the simple comforts of a red-sauce dish at a time when the classics have given way to one too many servings of beets and kale. Enter the eggplant Parm at this new Harbor East stunner. This rendition is comprised of a soul-satisfying version of top-flight ingredients including house-made mozzarella, a stellar tomato sauce, a crispy crust of eggs, breadcrumbs, and Parm that oozes, appealingly, over the copper gratin dish it’s served in.  

Maryland Rockfish at Rye Street Tavern
The Maryland rockfish at Rye Street Tavern puts a mid-Atlantic spin on southern shrimp and grits. A fat, just-caught piece of our state fish is paired with shrimp, tomatoes, and grits for a beautifully balanced dish that offers hints of sweetness and smoke. I’m not alone in my adoration—Under Armour CEO, and Rye Street owner, Kevin Plank orders this dish as a regular part of his repertoire when he dines here. You’d be wise to make it yours.  

The Green Chile Burger at Dylan’s Oyster Cellar
Ordinarily, I’d say that any burger in a sea of seafood, including some of the best-shucked oysters in the city, is a throwaway item for only the most recalcitrant carnivore at the table. But if I said that while supping at Dylan’s Oyster Cellar, I’d be wrong. The burger arrives cooked to order on a bun that strikes the right balance between squishy and sturdy. The meat is of high-quality, and the whole affair is topped with nothing more than some green chile and so-called “special sauce” that more than lives up to its name. 

Tacos at Cocina Luchadoras 
This sweet new spot in Upper Fells does everything right from the lovely agua fresca for a hot summer’s day to the house-made mole sauce to some of the best tortilla chips in town. Every inch of the tacos—from the tortilla to the chorizo—are handmade here (and topped with homegrown microgreens), many of them by owner Rosayln Vera’s mother, Margarita. 

The Pastrami Reuben at The Essen Room
Surprising to say, but Pikesville badly needed a Jewish deli, and it arrived just in time as my craving for corned beef, kreplach, potato knishes, and the Eastern European foods of my heritage kicked in. The pièce de résistance is the pastrami reuben—towering high onto well-seeded rye with three inches of meat, some sauerkraut, and a dollop of spicy mustard and Russian dressing. You will not be able to eat a whole in a single sitting.

Crab Cake at Woodberry Kitchen
In Baltimore, a crab cake is as ubiquitous as a burger on area menus, and as long as they’re made with Maryland meat (in season) and from the Gulf (out of season), they’re always good. But Woodberry Kitchen takes it to the next level with their six-ounce cakes (a mixture of lump and backfin) made with nothing more than fish pepper, oil, and egg. The simplicity of the dish, in combination with the purity of the ingredients, is what makes this shine.

Bread Pudding at Ida B’s Table
If you’re going to eat dessert, make your calories count. The bread pudding at this new downtown soul food spot is worth every spoonful. Made by co-owner Tonya Thomas, it’s drizzled with crème Anglaise and topped with cloud-like sorghum whipped cream. I try not to eat my emotions, but this cures everything that ails me. 

Eager diners in Howard County must have breathed a sigh of relief when Brian Boston’s Highland Inn finally opened in January, and Boston, co-owner and executive chef of the highly successful The Milton Inn, must have been pretty gratified, too. It’s been five years since Boston conceived of opening an upscale, but casual, dining destination in restaurant-starved southern Howard County. Numerous bureaucratic hurdles, two canceled openings, and $4 million in renovations later, the restaurant, housed in a lovingly restored 1890s farmhouse on a rural corner, is up and running at last. So . . . was it worth the wait? Highland Inn’s pastoral setting and historic look are certainly a plus. On a chilly Saturday evening in late April, the outdoor dining terrace overlooking an idyllic meadow wasn’t open yet, but the handsomely appointed upstairs dining room (with a second one on the terrace level) was buzzing with equally well-turned-out diners. Boston, an accomplished equestrian, has chosen an array of hunt-country themed paintings by Owings Mills artist Sam Robinson to decorate the walls, while brightly colored murals of jockeys on horseback by the same artist grace the far end of the room. The mural lends a fun, casual vibe to the white-tablecloth formality of the space, a mix the menu strives to achieve as well. 

Boston aimed to create a venue that, unlike The Milton Inn, won’t be reserved mostly for special occasions. Although the price point is higher than what you might expect for everyday dining, the offerings are less elaborate here in order to showcase the pure flavors of local, seasonal ingredients. Chef Mark C. Davis, who was there on our first visit but has since left the inn, created a roster of approachable entrees, with some inventive appetizers thrown in for good measure. Wilbur Cox Jr. of B&O American Brasserie was at the helm on our second go-round and did not disappoint, though we’re told he will add his own touches to the table. The menu is designed to appeal to a fairly wide swath of diners, and mostly, it works quite well. 

The menu is designed to appeal to a fairly wide swath of diners, and mostly, it works quite well.

There were so many appealing choices on the list of appetizers that decision-making was the most arduous task of the evening. Should we pick a classic like the clams casino (a Milton Inn standard) or go for something novel like the avocado-green pea-asparagus dip? In the end, we chose well. A plate of seared scallops was a deliciously gorgeous contrast of colors and flavors, the fat scallops atop translucent pink rounds of beet “carpaccio,” the plate streaked with ruby red beet “mustard” and contrasting wilted greens. The crispy pork belly with PB&J was, frankly, spectacular. What’s not to like about peanut-crusted pork belly, its unctuous richness leavened by the sweetness of spiced apple butter and earthy pistachio butter? The Hudson Valley foie gras was slightly less successful. A luxury item like this needs to be treated gently, but ours had been seared a bit too much, lending a bitter edge to the delicate morsel. 

Among the entrees, there really wasn’t a false note. Entrees are an assortment of standard offerings—dry-aged pork chops, corn-dusted rockfish, and rack of lamb—dressed up with nicely prepared sides and sauces. The kitchen is focused on execution rather than flash, as with the herb-brined roast chicken, which was a crisp-skinned bird cooked to juicy perfection and excellent braised kale served on the side. Perfectly cooked, too, was the New York strip, medium-rare, as specified, and sided with a layered square of pavé potatoes and grilled asparagus. It’s always nice to see seriously large shrimp in a dish of shrimp and grits, and Highland Inn’s were not only jumbo, but also generously portioned. The grits almost outshone them, though, with their bits of pork belly and creamy texture. We couldn’t discern any of the advertised lobster within, but they were addictive anyway. Other menu highlights include crispy-skinned Irish trout on a bed of English pea emulsion.

You won’t find any elaborate or fancy creations on the dessert menu here. On offer are usual suspects like crème brûlée, carrot cake, a chocolate torte, and several flavors of Häagen Dazs ice cream. (We’re always curious as to why anyone would choose an $8 dish of ice cream you can buy by the pint at half the price.) Our party—weight watchers all—split the vanilla crème brûlée, properly creamy beneath its crackling top, and called it a night.

All in all, everything is in place for Highland Inn’s success. We were pleased to see reasonably priced wines on the extensive wine list, and our friendly waitress was helpful throughout the meal, recommending her favorites dishes. The only impediment we can see to the inn’s status as a mainstay of Howard County casual dining is that less-than-casual price point. Dinner here is expensive, albeit not as pricey as Brian Boston’s The Milton Inn. That said, there are more than enough solid qualities here to reward diners seeking a pleasant evening out, special occasion or not. 

HIGHLAND INN 12857 Highland Road, Highland, 443-276-3202. 
HOURS Dinner: 5:30 p.m.-9 p.m. Mon.-Fri., 5-9:30 p.m. Sat., 4-8 p.m. Sun. 
CUISINE Contemporary American. 
PRICE Appetizers: $7-21; entrees: $18-48; desserts: $8-15. 
ATMOSPHERE Upscale, yet laid-back dining in an appealing 1890s Howard County farmhouse.

Barbecue: Mission BBQ

If you like a generous helping of patriotism, along with your pulled pork, Mission BBQ is the place to go. At noon each day, the staff and patrons come to a standstill as a taped version of “The Star-Spangled Banner” resounds. It’s a moving few minutes, and that’s just what co-owner Bill Kraus wants. He hopes people will remember to honor the men and women who serve our country whether they are soldiers, firefighters, or police officers. Given his commitment, it makes sense that Kraus chose all-American barbecue to showcase at his first restaurant. He and business partner Steve Newton traveled around the country searching for the best versions to serve at the fast-food-style restaurant and catering operation. We’re impressed. We like what they’re doing on the plate——and in their hearts. 7748 Ritchie Highway, Glen Burnie, 410-773-9888.

Bread: Atwater’s

Turns out man can live by bread alone at Atwater’s. No wonder. The crunchy loaves with soft, chewy interiors are made from scratch every day with certified organic flour and other ingredients to create a variety of shapes, flavors, and sizes. The staple has been a draw since the first Atwater’s opened in 1999. One of the original breads, sunflower flax, is still popular today (and often sells out by afternoon), along with the San Francisco-style sourdough. All of the breads are hand-shaped, showing the care that owner Ned Atwater and his bakers put into their product. Butter is optional. Several locations, including Belvedere Square, 529 E. Belvedere Avenue, 410-323-2396.

Brunch: City Cafe

The very concept of brunch suggests urban idleness——a leisurely weekend morning punctuated by food and, possibly, a hair-of-the-dog cocktail——with the only remaining cares a perusal of the Sunday papers and an afternoon nap. City Cafe takes this kind of indulgence seriously, encouraging lassitude with large, artfully arranged plates of crab- or spinach-topped Benedicts, omelets packed with crisp fried oysters, and tangy-sweet lemon-ricotta pancakes. Ease into the day sipping a Sunrise, a martini with Stoli strawberry and basil, or snap to attention with a frothy cappuccino. 1001 Cathedral Street, 410-539-4252.

Burger: Baltimore Burger Bar

When BBB owner Anisha Jagtap traded in her pastry bag for a spatula, we wondered how the transition from the former Puffs & Pastries to a burger joint would fare. Very well, thank you. The chef uses her cooking skills to turn out hefty burgers on grilled potato/brioche rolls that can be dolled up with extras like avocado and fried egg and various homemade sauces. While you can experiment with meats like rabbit or go for the veggie, we were happy with our grass-fed beef patty layered with blue cheese and herbed tomato jam on our last visit. Sides like Old Bay-baked frites are available, too. There are a few tables on the porch, but most customers tote away a white bag, heavy with their choices. 830 W. 36th Street, 410-878-1266.

Candy: Wockenfuss

It’s hard not to be a kid again when you go into one of Wockenfuss’s eight retail shops. The glass cases are filled with all manner of sweets: chocolate truffles, several types of creamy fudge, Gummi fish, licorice, taffy, and colorful hard candies—all made by the Wockenfuss family, which has been in business in Baltimore since 1915. Today, 15 family members work there. The company uses traditional recipes, which is fine with us. It doesn’t get better than a hunk of peanut-butter-and-chocolate fudge or a couple of coconut clusters. Several locations, including North Plaza Shopping Center, 8900 Waltham Woods Road, Parkville, 410-882-5770.

Cake: Woman’s Industrial Kitchen

Irene Smith may be known for the Souper Freak food truck around town, but since she opened the Woman’s Industrial Kitchen in Mt. Vernon last December, she’s also known for the comfort foods once served in an earlier restaurant tucked into the back of the Woman’s Industrial Exchange. We like it all, but we can’t get enough of Miss Willi’s yellow cake and chocolate icing. Too bad it’s only available in the winter months. But we can wait. The classic dessert has a traditional home-baked feel, which suits the restaurant’s culinary heritage just fine. 333 N. Charles Street, 410-244-6450.

Cheese: Caprikorn Farms chèvre

We discovered a tub of the farm’s creamy, piquant cheese made from fresh goat’s milk while meandering around the Baltimore Farmers’ Market on a recent Sunday. We’re hooked now. We smear it on crackers; we add chunks to fresh arugula and sliced peaches for a salad; we top grilled chicken with it. Heck, we even sneak spoonfuls of it. Stop by the cheese-maker’s tiny table at the market for samples and taste for yourself. Available at several local venues, including the Baltimore Farmers’ Market, underneath the JFX at Holliday and Saratoga Streets.

Deviled Eggs: Vino Rosina

This picnic food is showing up on many menus these days. But the stuffed eggs are not your Grandma’s plain-Jane version. Restaurants add all sorts of ingredients to turn the incredible, edible egg into fancy fare. We like what we found at Vino Rosina——a perfect mix of comfort and charm. The deviled egg trio sits prettily on shaved asparagus with one egg half garnished with a pickled asparagus spear, another with capers, and the third with smoked salmon. Hamburgers and hot dogs need not apply. 507 S. Exeter Street, 410-528-8600.

Doughnuts: Alexander’s Tavern

It may not be the most obvious place to go for doughnuts, but once you’ve had these hot-from-the-fryer mini crullers, doused with powdered sugar, you’ll want to head back soon to Alexander’s in Fells Point for more. Too bad the restaurant doesn’t open until 11 a.m. on weekdays and 10 a.m. on weekends——you’ll have to drink your coffee without them. But after that, these tiny doughnuts are available for rest of the day as dessert or pure indulgence. And while they’re fine by themselves, we recommend the three dipping sauces: vanilla, maple, and chocolate. You get all three with your order, so you don’t even have to choose. 710 South Broadway, 410-522-0000.

Expansion: Miss Shirley’s Cafe

It’s been quite a year-and-a-half for Miss Shirley’s. In June 2011, the Southern-influenced breakfast/lunch place added wheels to its menu——a food truck, that is. Then, in November, restaurant number three opened in Annapolis, joining the original Miss Shirley’s on West Cold Spring Lane and the Inner Harbor location on Pratt Street. But the restaurant, owned by Eddie Dopkin, wasn’t finished yet. In April, he unveiled an expansion at the Roland Park cafe, adding a new dining room with 50 seats. What’s next? We’re waiting to hear. We have a hunch Dopkin isn’t done yet. Several locations, including 513 W. Cold Spring Lane, 410-889-5272.

Food Truck: Gypsy Queen Cafe

It’s hard to pass on the mac-and-cheese cone with crumbled bacon “bling” from the Gypsy Queen Cafe food truck. This oozing concoction, conveniently wrapped in a soft waffle cone, is gobble-worthy, as is its sibling cone, Pig Out, pulled pork layered over French fries. The rotating menu at this festive green-and-purple truck also proffers a Korean-style beef pita with spicy kimchee, flounder po’ boys, and falafel tacos. Chef Annmarie Langton, who owns the truck with chef Tom Looney, explains the variety, “We wanted to do a restaurant on wheels.” And three cheers to Gypsy Queen for winning the Mayor’s Cup at the recent “Taste of Two Cities” food-truck competition between Baltimore and D.C. For daily locations, visit gypsyqueencafe.com.

Greek Salad: Agora Market at the Inn at The Black Olive

Walking into Agora Market is a feast for the senses: the scent of baking bread, the fresh aroma of seafood and produce, and the shelves of colorful jars of olive oils, vinegars, and other items. The menu is tempting, too. We like the paninis, subs, and wraps, but we always order the Greek village salad——a sunny plate of ruby-red tomato wedges, big chunks of feta, and dressed in a pure-heaven, olive-oil dressing with oregano. 803 S. Caroline Street, 443-681-6319.

Healthy Ice Cream: Dominion Ice Cream

The adage “cool as a cucumber” takes on new meaning at this Charles Village spot, where the notion of vegetables churned into icy summer treats predates Jessica Seinfeld’s “hide your veggies” phenomenon. Owner Donna Calloway mashes butternut squash, sweet beets, spinach, and more (11 flavors total) into the base. Your kids needn’t know they’re eating spinach: The pale-green ice cream has a sweet vanilla flavor (and a patent pending for the formula), though the cucumber does have that fresh watery taste of, well, cucumber. This isn’t just a gimmick: one scoop has 99 calories, we’re told, and contains a quarter cup of vegetable good-for-you-ness. 3215 N. Charles Street, 410-243-2644.

Hummus: The Wild Pea Hummous

Born at Mt. Washington’s The Desert Cafe, The Wild Pea Hummous product pairs the humble chickpea with an assortment of bedfellows: Old Bay seasoning, maple-bacon, Key lime, Butterfingers, and strawberries. Eight-ounce containers are available at local farmers’ markets, stores like Whole Foods and Wegmans, and by mail, as well as at the cafe itself (where there are even more flavors to choose from). Sit down at the restaurant to enjoy the original, simply presented with wedges of soft pita bread, or mounded in a salad——unadulterated delight. 1605 Sulgrave Avenue, 410-367-5808.

Indian Buffet: Darbar

Sure, there are bigger and glitzier spreads around town, but Darbar presents a compact lineup of silver-domed dishes that are fresh, delicious, and aromatic. You can smell the alluring scents of cumin and coriander before you even open the front door of this Fells Point eatery. On a recent visit, our naan, the traditional flatbread cooked in a tandoor oven, was appropriately soft and pleasantly chewy. Save room on your plate for an assortment of entrees and sides like saag (creamed spinach), tandoori chicken, and fluffy basmati rice. Add sweetness at the end with kheer (rice pudding) and gulab jamun (gelatin-like pastry). You won’t leave hungry. 1911 Aliceanna Street, 410-563-8008.

Mainstay: Rusty Scupper

Panoramic waterfront views, an extensive dinner menu boasting more than 40 seafood dishes, and ample seating on more than three levels make for a recipe for success for Rusty Scupper. Now in business for more than 30 years, the harbor-side restaurant continues to have wide appeal with its mainstay Maryland seafood cuisine and prime location. There’s no shortage of options: crab cakes, shrimp, oysters, and a variety of fish, including salmon, mahi mahi, swordfish, and more. Don’t worry. There are some meat dishes, too. The restaurant also indulges breakfast lovers with a hearty buffet brunch and live jazz on Sundays. 402 Key Highway, 410-727-3678.

Market: Green Onion

Walking into the new Hamilton market is like stepping back and forward in time, all at once. The old-time décor——with fruits and vegetables in wicker baskets, herbs growing in tins, the blue-and-white original tile floor, and weathered wood——recalls an era when neighbors ran to the corner store for groceries. But this bodega, owned by Winston Blick of Clementine restaurant and Rich Marsiglia, is very much rooted in the locavore present with its focus on providing foods and products from nearby farms and purveyors——from Rumbleway Farm chickens and Cedar Hill cheeses to Prigel’s ice cream and Zeke’s coffee. It’s the kind of place you may want to sit a spell at one of the window tables, sipping a soda from the cooler. 5500 Harford Road, 410-444-1718.

Milkshake: Papermoon Diner

With its bacon milkshake, Papermoon puts the adage “everything tastes better with bacon” to the test. And succeeds. The shake is a blend of bacon-maple syrup and bacon crumbles with a choice of either chocolate or vanilla ice cream. Regardless of the type of ice cream you choose, you can easily taste the key flavor ingredients. To top everything off, it comes garnished with a slice of bacon. The milkshake is available to order all day, and, according to Papermoon staff, has a regular following. We recommend getting it with breakfast or, really, anytime. 227 W. 29th Street, 410-889-4444. 

New Chef: Matt Seeber, Heavy Seas Ale House

Heavy Seas may be the name of a brewery. And Ale House may conjure up thoughts of pint-swilling pirates and merry-makers. But make no mistake: This restaurant delivers in the food department as well, thanks to executive chef Matt Seeber. He’s taken pub fare to a new, gourmet level with such offerings as sliders with Pilsener-laced Roma sausages and onion rings in a Dijon and Loose Cannon beer batter. It all makes sense when you find out he was the executive chef at Tom Colicchio’s Craftsteak in Las Vegas and at New York City’s Gramercy Tavern. Welcome to the ’hood, chef. 1300 Bank Street, 410-522-0850.

New Owner: Anna Leventis, SoBo Cafe

We like what she’s done with the place. We’re talking about Anna Leventis, who took over SoBo Cafe in late 2011. The Federal Hill restaurant had fallen on hard times after more than 10 years in the neighborhood, raising fears that its days were numbered. Enter Leventis. She painted the walls a happy shade of orange, decorated with local artwork that’s for sale, and put her own spin on the menu. She kept favorites like the pot pie and mac and cheese for longtime customers, but she and chef Timothy Dyson added a contemporary twist to the comfort-food offerings. You’ll find temptations like tasso ham and pineapple flatbread and Boh brats with apple kraut, potato salad, and ballpark mustard. 6 W. Cross Street, 410-752-1518.

Oysters: Thames Street Oyster House

This place was an instant success when it opened its doors in Fells Point last year. The charming, two-story, row-house restaurant attracts diners with its bright, first-floor bar; cozy dining room on the second level, and attractive outdoor courtyard in the rear. Of course, the Mid-Atlantic and New England seafood is a major draw, too. But it’s the raw bar and impressive selection of oysters that gets our attention. On any given day, there are usually 10-15 types of oysters to choose from, hailing from our waters to the East and West Coasts. Mix and match a variety of half shells for your slurping pleasure. 1728 Thames Street, 443-449-7726.

Pasta: Hersh’s Pizza & Drinks

The wood-fired pizzas certainly play a starring role on Hersh’s menu. They’re delightful. The food is a labor of love for the owner/sibling team Josh and Stephanie Hershkovitz, Owings Mills natives who opened the South Baltimore restaurant late last year. But what we go back for are the house-made pastas——delicate strands and other shapes paired with the freshest ingredients. On one visit, we feasted on tagliatelle with asparagus, mint, pistachios, and chèvre. Another time, we found cavatelli with spring peas and Parmigiano Reggiano. Simple but elegant. Like Hersh’s. 1843-45 Light Street, 443-438-4948.

Pastry Chef: Chris Ford, Wit & Wisdom

To get to know executive pastry chef Chris Ford, you might want to check out his blog butterloveandhardwork.typepad.com. The commentary, ideas, and photos are inspiring——just what you’d expect from a guy who was named Food & Wine’s “The People’s Best New Pastry Chef” this year. Of course, to get a better taste of the talented baker, you have to sample his desserts at Wit & Wisdom at Four Seasons Baltimore. His creativity is a treat——from a deconstructed red-velvet cake or wood-oven apple crisp to the not-to-be-missed Baltimore bar, a layered confection of chocolate brownie, peanut-butter ganache, and chocolate mousse enrobed in chocolate studded with caramelized peanuts and pretzel pieces. This knockout dessert pays homage to the Baby Ruth candy bar and Babe Ruth’s hometown. It’s a homerun. Wit & Wisdom, Four Seasons Baltimore, 200 International Drive, 410-576-5800.

Pizza: Bagby Pizza Company

When Bagby Pizza introduced its brick-oven pies in 2009, it apparently lit a fire of desire in its patrons. At press time, the restaurant’s website claimed to have sold 40,205 pizzas since then. And we’ve probably devoured quite a few of that number ourselves. Our go-to is the “Sweet and Spicy Pizza” for its melange of flavors: spicy tomato sauce, roasted red peppers, red onion, spinach, applewood bacon, and Asiago and goat cheeses, drizzled with balsamic vinegar. While most pies come in 10-inch and 14-inch rounds, slices of cheese or pepperoni are available, too. There’s something for every appetite. 1006 Fleet Street, 410-605-0444.

Po’ Boy: Tooloulou

Chef/owner Shawn Lagergren may have one foot in the bayou, but he and his wife, Megan, are firmly rooted in Maryland. Their tiny store­front eatery Tooloulou in Lauraville showcases several dishes from Shawn’s native Louisiana as well as artisan pizzas. The restaurant’s name is Cajun for crab, which the couple thought was fitting for Baltimore. You’ll find eats like Coca-Cola baked ham and muffuletta sandwiches. But perhaps no dish better says “New Orleans” than a po’ boy. The restaurant’s fried-oyster po’ boy is wonderful——a juicy, fat mess of crispy bivalves on a long, soft roll “dressed proper” with tomato, spicy Cajun pickles, and Tabasco remoulade. Not crazy about oysters? There’s also a gator po’ boy, among other choices. 4311 Harford Road, 443-627-8090.

Polish: Sophia’s Place

At Sophia’s Place, owner and chef Sophia Para has turned the south end of Fells Point’s Broadway Market into a small slice of Poland with smoked deli meats, imported cheeses and chocolates, jars of Polish garnishes, and authentic dishes. From traditional choices such as homemade potato-and-cheese pierogis to more current foods like a selection of turkey, veggie, and ham paninis, Para and her staff aim to satisfy all tastes. Their deep pride in their roots makes dining in the quaint seating area a comfortable occasion. It’s as though you are a guest in their home. 1641 Aliceanna Street, 410-342-6105.

Reinvention: Phillips Seafood

The Baltimore location of Maryland’s most well-known seafood chain moved to shiny, new Inner Harbor digs to great fanfare. It was a boost for the restaurant, which had become frozen in time at its former Harborplace spot after 30 years. Now, the restaurant is rejuvenated with pretty surroundings, featuring a tile-floored piano bar, a soothing gray color scheme, handsome dark woods, and nostalgic photos of founders Brice and Shirley Phillips and scenic bay landscapes. The menu, too, has been rethought with more reliance on regional seafood and local farm products. But, thankfully, you’ll still find the same Eastern Shore dishes the restaurant has offered since its humble beginnings in Ocean City. And, now, diners can take a crack at hard shells on the outdoor crab deck, too. 601 E. Pratt Street, 410-685-6600.

Salumeria: Cinghiale

Honestly, it’s worth ordering the chef’s selection of assorted cured meats just to watch the chef go into action at the salumeria station in the enoteca section of the restaurant. Grab a seat at the bar for the show. The round, delicatessen blade whirls as folds of thinly cut Italian meats pile up on the plate like guests’ coats thrown on a bed. It’s a beautiful sight and an amazing amount of meat to share for $20. One of Cinghiale’s nattily suited servers delivers the results, proudly describing the stacks——on a particular night, prosciutto, salami, and soppressata. Paired with the restaurant’s excellent, fresh-baked bread and accompanying Umbrian olive oil, it’s a meal unto itself. 822 Lancaster Street, 410-547-8282.

Sandwich: Luigi’s Italian Deli

The origins of The Scootch can be confusing, but restaurant consultant Will Bauer claims he originated the Baltimore sandwich. Who knew we had a special one? Bauer says he named the sub after a local restaurant worker, Dominic (aka Dominooch, hence Scooth), who worked with him. We particularly like the version at Luigi’s in Hampden—a thick mound of grilled Italian meats (capicollo and soppressata) with Prima Donna cheese, roasted red peppers, sliced hot cherry peppers, and field greens, dressed in balsamic dressing, on a crunchy roll. Go Baltimore. 846 W. 36th Street, 410-814-0652.

Shrimp and Grits: Langermann’s

This classic Southern dish appears on a lot of Maryland menus, and our chefs know their below-the-Mason-Dixon fare. But we really like how Langermann’s prepares it. The shrimp are huge, the andouille sausage pleasantly spicy, and the stone-mill grits as soft as a cream puff. And they’re served in a bowl surrounded by a flavorful clam broth, flecked with shallots and tomatoes. Feel free to dip in the house-made cornbread and muffins to get every last drop. 2400 Boston Street, No. 101A, 410-534-3287.

Sushi: Nanami Cafe

It’s easy to bypass this understated little gem in Fells Point, tucked off a spur at the south end of Thames Street, just past Bonaparte Breads and V-NO wine bar. And that would be a shame. The view of the harbor there is great, the sushi terrific, and the service sweet. While we also enjoy the restaurant’s teriyaki and tempura, we especially like the artistically arranged sushi rolls, nigiri, and sashimi. Go anytime. But the restaurant, with its cheerful tropical-lime-painted walls, has one of the best lunch deals in town. The sushi assortment ($7.95) features five pieces of raw-fish nigiri, a California roll, salad, and miso soup. Not into the uncooked stuff? There’s also a non-raw selection that’s just as good. 907 S. Ann Street, 410-327-9400.

Tapas: Mezze

After almost 10 years, this Kali’s Court sidekick (owned by the same people and physically connected) is still a leader in the small-plates craze that never seems to lose steam. Mezze’s Mediterranean tapas are as interesting today as they were in 2003. On a recent visit, the menu was inviting with choices from simple to involved. All were sublime. Start with hummus and warm pita triangles, satisfy your veggie craving with grilled asparagus spears dotted with crispy bread crumbs, and rev up your palate still more with the roasted salmon glistening with barbecue sauce, the melt-in-your-mouth beef tenderloin with pearl onions, and the beef-and-lamb meatballs. You and your taste buds will be belly dancing out the door. 1606 Thames Street, 410-563-7600.

Tea: Teavolve Cafe & Lounge

This time of year, with the temps sizzling the sidewalks, our thirst craves cold beverages. And we know just where to go. We can always count on the sparkling green iced tea to temper the outdoor heat. The refreshing drink also gets a boost from flavors like passion fruit, peach, and pomegranate (our favorite). But Teavolve works in any temperature. In mid-winter, there’s no finer place to sit with a fresh brewed pot of tea (we recommend the melon-pear white tea), simmering over a votive candle to keep it hot through a few cups. 1401 Aliceanna Street, 410-522-1907.

View: Waterfront Kitchen

Talk about a room with a view. This one is a stunner and perhaps the best vantage point along the harbor. And not only do diners get a panoramic sweep of the water, boats, cityscape, and Baltimore’s iconic Domino Sugars and Under Armour signs from inside, they can share their meals with fresh breezes and sunshine or moonlight on the restaurant’s outdoor deck and lower promenade. It also helps that chef de cuisine Levi Briggs is turning out “seed-to-table” meals that live up to the mouthwatering view. 1417 Thames Street, 443-681-5310.

Welcome Addition: Towson Tavern

There is a dearth of upscale restaurants in Towson. But that changed with the arrival of Towson Tavern, a winning idea by brothers Brian and Scott Recher, who also operate Recher Theater and the Rec Room and Patio. The stylish, dark-wood bistro with a handsome granite bar gives residents and visitors a needed option in this part of town. And chef Daniel Henry, formerly of The Capital Grille in Baltimore, brings the cooking smarts to make it work with entrees like sliced tenderloin with grilled asparagus and Dijon mustard-and-horseradish aioli. Check out the historic Towson photos on the walls and take a pleasant trip down memory lane. 516 York Road, Towson, 410-337-7210.

It’s shortly before Christmas, and the heat’s off in the vast space that once housed Red Coral, a shuttered Asian restaurant and dance club in the Power Plant Live! complex. But it’s not just the temperature that provokes a chill. The carpet is torn and stained; ceiling tiles are discolored and smudged; bare patches of white are visible on the red walls where large TV screens once hung. In the back, the 86 board—there to tell servers which menu items are out of stock—still hangs, and scrawled in green marker are just two words: THE RESTAURANT.

Into this wasteland steps Steve de Castro, owner of the neighboring Ruth’s Chris Steak House and three others, as well as Eurasian Harbor and Babalu Grill. Wearing black slacks and a white dress shirt opened to the third button, he doesn’t even see the 86 board as he strides through the place—his place now, the site of his newest restaurant, the Blue Sea Grill. Light catches and refracts off the diamonds in his ring as his hands gesture expansively. “It’s gonna be beautiful,” he says. “The best seafood in Maryland.”

Trust him: The place is gonna be hot.

“The best seafood in Maryland.” 

It’s a bold declaration in a state whose identity is largely defined by the bounty of its bay waters. But Steve de Castro has spent his life bucking the odds. When he was a 14-year-old kid newly fled from 1960s Cuba, washing dishes in a New Orleans restaurant, you’d have bet against him becoming the restaurant’s manager. And once he did so (at age 17), you’d have bet against him opening his own restaurant just six years later.

Well, okay, you’d have won that bet: The restaurant quickly failed. But that left him available to meet a tough little lady name Ruth Fertel, owner of Ruth’s Chris Steak Houses, who happened to be looking for a manager. De Castro proved to be a valuable asset for Fertel—so valuable that when she needed someone to take over her poorly performing Washington, D.C. steakhouse, she trusted him with the difficult task.

One problem: De Castro didn’t want to move, and neither did his wife, Darlene. So the two came up with a plan: Steve would tell Fertel that he was willing to go, but only if she agreed to a list of demands too preposterous for her to ever accept. He went to her office and handed her the list, confident that he’d just guaranteed himself permanent residency in Louisiana. 

Fertel looked at the list, then at him. “All right,” she said finally. “You have one week to be in Washington.”

“I didn’t believe it,” he says now. “I was sure she would never let me go with that list.”

De Castro moved East in 1985 and went right to work, cleaning house and firing most of the staff. “Within a year, we went from the worst-performing Ruth’s Chris to the best,” he says. 

In 1992, de Castro got the chance to open his own Ruth’s Chris in nearby Baltimore. That was followed by a host of other restaurants and clubs, all held by his Big Steaks Management, LLC, which is housed in his Pikesville Ruth’s Chris. Now, he says, “I am from Maryland. This is my home.”

And so now he’s gunning for one of the most competitive markets in the Maryland restaurant industry: seafood. This new concept, Blue Sea Grill, will feature raw oysters, fresh fish, and crab imperial, in an area already chockablock with high-end seafood restaurants, the Inner Harbor. Is it possible that de Castro has bitten off more than he can chew?

Marcia Harris, president of the Restaurant Association of Maryland, chuckles at the question. “I wouldn’t bet against him,” she says.

The day before New Year’s Eve, the future Blue Sea smells like paint and sawdust. The carpeting has been pulled up, primer laid on some walls, and a single sky-blue patch of ceiling hints at the transformation to come. De Castro and architect Tim Kearney of Alliance Architecture are staring at what will be the entryway to the restaurant, now just a chest-high length of drywall that ends in a square column going up to the ceiling. The column’s the problem: It shoots up square in the middle of the view of the outside windows. De Castro wants it to line up with the outer window’s frames, which means moving the column a foot and a half to the right. Which means money. More money.

De Castro also wants glass doors at the entrance. “It’s the entrance,” he says, waving a cigar in one hand. “It’s the first thing you see.”

“Hey, you don’t have to convince me that this looks better,” says Kearney, gesturing to his hastily sketched revision of the entryway. But there’s the money: not much more than $300 to move the column, but then the extra glass. . . . 

Steve stares at the entryway intently, takes a puff on the cigar. “Let’s do it,” he says.

Then it’s back to the architectural renderings spread across the bar, which wobbles from being cut in half in preparation for an expansion to make room for the raw bar. Suddenly, a loud salsa tune bursts out: de Castro’s cell. It’s someone from the Ravens—de Castro is a big football fan, regularly attending the Super Bowl (he even flew with the Ravens to Miami for their game there this past season).

“How about the field passes?” he asks. “I’d like to have six.”

Then back to the plans. De Castro has a woman from Ruth’s Chris come over to make copies of Kearney’s sketch.

“How many reservations do we have?” he asks her, meaning for New Year’s Eve. The answer: 797.

“We’ll probably get another 100,” he shoots back. “Another 103.”

For the last 11 years, de Castro has spent New Year’s Eve in Baltimore, dashing between his various restaurants, always winding up at the downtown Ruth’s Chris for midnight. But this year, he’ll spend it in Atlantic City, where his new Babalu Grill opened just the week before. That’s just the beginning—his goal is to open two new restaurants a year for the foreseeable future.

That Atlantic City job was a real teeth-clencher, right down the wire. “I didn’t get the liquor license till 6 p.m. the night I opened,” he says, laughing. “I’m surprised I still have hair.”

That’s not going to happen with Blue Sea, he says. This time, he’s going to—

That salsa tune again; this time, it’s someone from Big Steaks. “When does he need to know?” de Castro asks. The answer clearly displeases him. “No,” he snaps. “You tell him he’ll have to wait till tomorrow. I can’t make a $30,000 decision in one second.”

Time to check out the kitchen. De Castro’s questioning the location of the icemaker, and disgusted by the cracked cement floor. “It looks like caca,” he says.

Then he’s checking the vent hoods, and electrical outlets, and an automated system that regularly changes the oil in the fryers. De Castro’s worked pretty much every position a restaurant has, and it shows. Hearing of the oil system, he nods in approval as his nose wrinkles at the memory of an unpleasant chore. “Changing the oil, who likes to do that?” he says.

A week later, Blue Sea is filled with men: men climbing up scaffolding, men cutting boards with a power saw, men rolling paint onto walls. The spicy earth tones of Red Coral are gone; in their place is, indeed, a sea of blue: aqua, cobalt, indigo, sky . . . and, in one incongruous patch, lime green. 

De Castro is appalled. “This color has to go!” he all but shouts, pointing emphatically with one finger as his head swings around to look at Kearney, who doesn’t look exactly happy himself. 

“They must have made a mistake,” he says.

Normally, paint wouldn’t even be going up yet. But Blue Sea is operating on a compressed schedule—what usually would take five months is being done in three. There are reasons for this: De Castro wants time to prepare for the May opening of the new Raleigh Ruth’s Chris. But in truth, he probably would have done it this way, even if he didn’t have another opening coming up. “Normally, when I start a project and sign a deal, I like to get it done,” he says.

Another issue: The carpeting hasn’t shown up yet, and no one’s sure when it will. Ryan Clark, the project manager, has been calling the company to try to speed things along, but so far it’s not helping.

“I’m trying,” he tells de Castro.

De Castro shoots him a glance. “Apparently, you don’t have too much pull,” he says.

De Castro isn’t in the best mood, and you can see that the smiles on Kearney’s and Clark’s faces are a little strained. Originally, the goal was to open in late January; now, the hope is mid-February.

But two weeks later, at the Babalu Grill in Power Plant Live!, de Castro’s mood is upbeat. He’s been sick—a rarity for him—and is now feeling good enough for another tasting of the prospective Blue Sea menu. Today, they’re mostly doing entrées, not just tasting them, but seeing how they look on the plate.

With him are Bill Irvin, Big Steaks’ director of food and beverage, and David Sadeghi, Big Steaks’ chief operating officer. A photographer is also on hand to shoot every dish; these will be posted on the kitchen wall so that every plate will look exactly as planned.

Sadeghi shows de Castro the silverware he wants to buy for Blue Sea—solid, curving, highly polished. And that’s the problem: The shiny finish shows every fingerprint and water spot, as de Castro points out by leaving his own print on a knife.

“They’re beautiful,” he says, “but you know it would drive me crazy to walk into a dining room and see that.”

“It’s too bad,” says Sadeghi. “They’re gorgeous.”

“Oh, gooorgeous,” de Castro agrees. “But it’s spotted.”

There are a few appetizers that have been tweaked that they’re trying out again: a cream of crab soup, oysters Rockefeller, clams casino. And then, at least half a dozen entrées. Every dish will go through at least three tastings. “Last time I did this with Babalu and Eurasian Harbor, I gained 40 pounds,” says de Castro.

Almost every dish still needs work: The mustard sauce is wrong for the crab cakes, the parsley pesto on a bronzini is too overpowering, and above all, they need to ditch the fillets. “What I’m really looking for is any fish prepared like this has to be that round and that fat,” de Castro says, his hands making the shape of a hefty steak. “And everything else has to be served whole.”

As the meal progresses—there will be another one tomorrow—de Castro, Sadeghi, and Irvin joke with each other, inflicting good-natured grief over the proper way to debone a fish or describe an oyster. Someone asks de Castro about his trip to Atlantic City for the new Babalu opening—did he try his luck at the casinos?

De Castro shakes his head. “I don’t gamble,” he says.

Sadeghi’s mouth quirks upward in a grin. “He gambles with himself,” he cracks.

Indeed, de Castro’s entire life story is one of calculated risks, each one upping the ante a little bit more. And with the exception of that one first failed restaurant, he’s won each time. He says (as do many people who know him) the reason is simple: hard work. De Castro regularly works from 9 a.m. until midnight. And to relax, he says, “I work.” 

He needed that drive when he opened his first Ruth’s Chris in Baltimore, a notoriously insular town. “Until I came to town, they never accepted anyone from out of town,” he says. “I broke the ice. . . . The first year, it was tough. But I was tough, too. I didn’t come here to quit; I came here to win. It took people a while, but then all of a sudden, they started coming.”

“This area was Death Valley back then, bankruptcy after bankruptcy,” says de Castro’s business partner, Washington lawyer Ely Hurwitz. “At least two other restaurants had gone bankrupt in that same spot before Ruth’s Chris. People thought we were crazy.”

These days, de Castro’s no interloper, and his judgement is rarely questioned. “In the industry, he’s a leader, certainly,” says the Restaurant Association of Maryland’s Harris, who has known de Castro for years. “I’ve never met anyone who didn’t want to be introduced to Steve de Castro. His name is known.”

His name isn’t just known, it’s engraved: While neither party will say exactly how much money de Castro gave RAM toward its new headquarters in Columbia, it was enough to merit having the $1.6 million building named after him. He estimates he donates and raises half a million dollars a year for local charities, with the help of his employees and vendors. He’s often asked to host charity events—partly because he has so many venues, but also because he has a reputation for doing them well.

“If Steve says he’s going to do it, I don’t have to call to check up on him,” says Harris. “I know it won’t just be done, but it’ll be done with a little something extra.”

Like many people who expect a lot from themselves, de Castro also tends to expect a lot from the people who work for him—this is a guy who, as a kid in his first restaurant, fired his own brother for goofing off.

“He was a tough one,” says Nathan Beveridge, who worked for de Castro for more than four years before starting his own Mr. Beveridge’s Midtown Yacht Club and Spy Club. “But if you did the work, you had a chance there. He hired within a lot.”

Along with promotions, de Castro has been known to reward his employees with gifts and trips—Beveridge recalls de Castro taking him along on tours of Napa Valley and Cuba.

“He gives out Christmas bonuses,” says Beveridge. “That’s unheard of in this industry.”

“Where’s the carpet?” asks de Castro.

“It was supposed to be in yesterday,” answers Clark. 

This is bad. Until the carpeting goes in, they can’t set up the tables. And until the tables are set up, the fire inspector can’t come out, and the lighting can’t be finalized, and it’s two weeks before opening and the carpeting just needs to be in already. 

There are plenty of other things to pay attention to: De Castro is unhappy with the direction of the light in one alcove, and with the height of the lights in another, and he’s decided that the paint in the entryway needs to be changed.

“Steve, your name came up at a meeting with some people building this business park in Howard County,” says Clark offhand. “They wanted to call you about putting a restaurant in there.”

“No!” de Castro cries in mock-anguish. “No more restaurants!”

But of course there will be more restaurants. Even while planning the Blue Sea, he’s already got an idea for the next new gamble: taking one of his concepts national, and maybe start a franchise operation, a business Fertel helped teach him.

It will be the rare franchisee who has de Castro’s level of detail-orientation. This is a man who, before any of his restaurants opens, sits in every single chair of every single table, checking the view and comfort.

“I don’t want anyone in my place to have a bad seat,” he says.

The next day, another tasting, this one at The Crystal Room, the event venue connected to the Pikesville Ruth’s Chris. The menu’s really coming together at this point; de Castro’s found his executive chef, Martin Lackovic, and he’s turning out some beautiful dishes.

De Castro’s in a good mood again; the carpet came in last night. He was at Blue Sea until about midnight.

“I was having a dream about it last night,” begins Irvin.

“Oh my God, I thought it was just me!” shouts de Castro.

“Every night, from now on,” says Sadeghi, grinning. “All of us.”

“Welcome to the crazy world, Billy,” de Castro says.

It’s the last week of February, Thursday night. The lights are appropriately low for the dinner crowd, but still bright enough to make de Castro’s ring flash as his hands fly open to embrace yet another visitor. Last night, he had friends and family give the Blue Sea a trial run; tonight, it’s VIPs and folks who helped put the place together. Friday and Saturday, Blue Sea’s booked solid with yet more VIPs, tastemakers, and media members, all of whom will enjoy the restaurant’s food and wine on the house. Next week comes the grand opening to the public.

De Castro’s parents are here, flown in from New Orleans, and two of his four children are also on hand; family members warmly greet each other in a mixture of Spanish and English. Irvin glides by in a bow tie that matches the vibrant aqua of the entryway. Sadeghi ducks in before going back to Ruth’s Chris. Kearney stops by to drop off some plans, looking tired to the core but smiling as he gazes at the end product of his work.

Not that Blue Sea is finished: Even now, de Castro has his tape measure out, trying to determine a better height for the glass that separates the raw bar from the bar’s counter. And the sea-themed murals will take weeks to be finished. Still, as he takes a visitor on a quick tour of his latest endeavor, de Castro’s pride is evident as he walks around this sea of blue. Here is where the upstairs mural will go, and here’s the room for a private party of 20. Smooth saxophone music croons from the speakers, stemware glints like seafoam bubbles atop every table (de Castro pulls aside an employee to point out a missing setting), diners happily feast on steamed shellfish and silver-dollar sized lumps of crab (another pulling aside: “The judge would like eight crab cakes to take with him on his flight, so make sure they’re ready when he leaves”).

All is well in the crazy world. But one visitor can’t help asking, half-jokingly, when the next Blue Sea will open, and for just a second, Steve de Castro actually looks tired—weary, even.

“I’m really in no hurry,” he says. “I’m going to give myself a break. I got the new Ruth’s Chris in Raleigh, and then I got some projects on hold.

“I’m giving myself a break,” he repeats. “Three in one year is plenty.”