It’s a blustery Sunday night on Harbor Point on the last day of February—usually a quiet month for restaurants—but even after opening only seven weeks ago, Josefina is humming.

Dressed in his bright white chef’s jacket, owner-chef David Zamudio stands behind the gleaming pass of his tricked-out open kitchen. There’s an intensity to his gaze as he dresses oxtail dumplings with truffle caviar, spoons a pool of romesco sauce onto a gold-patterned porcelain plate as an accompaniment for violet cauliflower, and gently jabs a meat thermometer into the center of the bone-in ribeye rubbed with sweet, smoked, and spicy paprika, among other spices.

During dinner service, he’s in the zone—and watching him work is like watching an Olympic-level athlete. With purity and precision, he makes it look effortless as he slides his plates of edible abstract art toward the edge of the pass, where they’re whisked away to the dining room to feed hungry patrons.

Without question, opening your own restaurant is anything but easy, even if you’re a culinary virtuoso. After working around the world, including his native Venezuela, the 32-year-old chef made his mark in Baltimore at Alma Cocina Latina, where he earned a James Beard semifinalist nod for cooking fare from his home country.

For his own restaurant, Zamudio set his sights on Spain, a country where he’s worked in the past (including the Michelin-starred Martín Berasategui) and a place he visits family often. Also driving the decision was the influence that Spanish cuisine has had on his homeland.

“A lot of the food we eat in Latin America came from the Spanish who conquered us,” he says, “so that felt like a great place to start.”

It’s a cuisine he’s drawn to for its bold, simple flavors, iconic rice dishes, tapas, smoky seafood, abundance of vegetables, and ingredients like pimentón (smoked paprika), saffron, and sherry. He’s also interested in modifying those elements in a more modern, approachable way.

“I wanted to tweak some of the most recognized dishes from Spain,” he says, “while respecting the country’s tastes and traditions. For other plates, I just wanted them to be well-executed.”

Josefina is an homage not only to his maternal grandmother and the generations of matriarchs in the family who carry that name but to Spain itself. This is evident in its matador red walls, bottles of sherry fino and vermut dramatically displayed on the soaring glass shelves behind the bar, and the single red carnations—the country’s national flower—that grace every table.

The elegant setting is all a backdrop, of course, for the carefully crafted food. The oxtail dumplings are a play on a more classic oxtail stew served to celebrate the running of the bulls. Zamudio’s tapa features succulent pieces of oxtail tucked into dumplings resting in broth and served with truffle “caviar” (pearls of juice extracted from the fungus).

Also featured among the tapas are the more traditional Gilda, a perfect pairing of plump green olives, anchovies, boquerones, roasted red peppers, and mildly sweet green pippara peppers—think Spain on a skewer. Another traditional tapa is the pan de tomate—a blissful bite-sized piece of crystal bread, so named for the sea salt that glitters across its surface—smeared with mashed tomatoes, garlic anchovies, and boquerones draped across the top.

The César Ibérico salad is a clever nod to the wonderful cheeses and cured meats of the country. Here, leafy greens get showered with shavings of Manchego and strands of acorn-fed jamon Ibérico de bellota, the prized pork of the region procured from black pigs who are raised along the Iberian Peninsula. And then there’s Spain’s signature bacalao frito, essentially their answer to fish and chips—two crispy hunks of salted cod cured in kombu seaweed, then tempura-fried and served with a pickly tartar sauce to cut the richness of the dish.

Of course, rice, first introduced to the Iberian Peninsula by the Moors in the 8th century, reigns here as a menu staple. There’s a version made with duck magret and carrot cream and a Valencian-style paella with an entire Cornish hen. The saffron-scented seafood rice, piled with prawns, scallops, baby octopus, and two delicate head-on langoustines, is a terrific rendition of more traditional paella which usually marries seafood with chicken or rabbit and chorizo. Like all the rice dishes, it arrives in a dramatic, two-handled circular paella pan. It’s fantastically flavored with saffron and smoked paprika and sits on a bed of black squid ink Calasparra rice, which deepens the umami.

Even if you’re not a sweets lover, executive pastry chef Maria Alejandra Cobarrubia’s desserts are impossible to ignore. Look for the heart shaped churros and a creamy, caramelized Basque cheesecake, which, says Zamudio, boasts a “secret ingredient.” (He later reveals that it’s blue cheese, which adds depth to the flavor.)

But even in this sea of standouts, it was the subtly sweet, French toast-like Torrija—brioche soaked in eggs, heavy cream, and vanilla before being pan-seared in butter then torched and topped with hazelnut chocolate sauce—that left us longing for more.

If you’ve ever spent time in Spain, a trip to Josefina will transport you right back there—and if you’ve never been, well, this will whet your appetite in more ways than one.

JOSEFINA 1409 Point St., 667-260-2521. HOURS: Sun.-Thurs. 5-10 p.m., Fri.-Sat. 5-11 p.m. PRICES: Snacks, tapas, salads: $6-30; rice and mains: $38-148 (for 36-ounce ribeye); desserts: $8-16. AMBIANCE: Minimalist modern.

When it came to figuring out his latest restaurant concept, James Beard Award-winning chef Spike Gjerde turned to France for inspiration. Gallic gastronomy might seem like an unexpected pivot for a chef who championed New American cuisine at the beloved Woodberry Kitchen (now the Tavern at Woodberry Kitchen). But long before he built his reputation on Mid-Atlantic sourcing, Gjerde was a budding baker who scored a job at the French bakery Pâtisserie Poupon after graduating from Middlebury College in 1985.

When a beloved aunt and uncle bought him his first cookbook, Richard Olney’s Simple French Food, it sealed the deal. “I never stopped thinking about that book and it became a throughline in my life,” he says. “I still have it—and it’s in tatters.”

That book, and the sun-soaked region and cooking of Provence—seasonal ingredients, simply prepared—shaped his culinary roots and inspired him to open La Jetée, located in the Canopy Hilton Baltimore in the former Cindy Lou’s Fish House space. The name La Jetée was inspired by the title of an esoteric French film, as well as the restaurant’s positioning on Harbor Point (La Jetée translates to “The Jetty,” which is a small pier where boats can be docked).

Bathed in butterscotch light, the 80-seat dining room sits just at the edge of the Patapsco. With a quiet palette, natural materials, and linen curtains that fan across floor-to-ceiling windows, the vibe is Marseilles meets Maryland.

The same can be said of the concise menu that nods to France with classic dishes such as salad Niçoise and steak frites, along with a bar program highlighting French spirits such as the anise-flavored pastis, and wines from famous wine-growing regions.

Gjerde is still cooking with the seasons and serious about sourcing from local purveyors: Keepwell Vinegar is a pantry staple; Ceremony Coffee in Harbor East supplies the beans for the coffee bar (stocked daily with house-made pastries like the Breton classic kouign-amann); and aromatic olive oil comes from Dimitri Olive Oil in Lutherville. And as always, Maryland’s farmers and fishermen and -women provide high-quality products for Gjerde and culinary director Steven Kenny to work with.

While expectations are always high when a chef of Gjerde’s stature opens a new spot, the restaurant has had some growing pains since its opening last October. To wit, the original chef is no longer on staff and Gjerde and Kenny are overseeing the kitchen until a full-time replacement is found. Another challenge of a hotel restaurant is that it needs to be all things to all people, which can make it tricky for a kitchen that’s producing pain perdu in the morning and turning out lamb shanks at night.

In fact, over the past two months of visits, it was my midday meal on a fall afternoon, a torpedo-sized pan bagnat—a sort of salad Niçoise in a baguette crammed with confit tuna, capers, olives, anchovies, and green beans—that was my favorite. Dinners, however, have been more of a mixed affair, though the starters are a notable strong suit.

During one of my many meals, as Édith Piaf sang “La Vie en Rose” over the sound system, two kinds of bread, a beautiful focaccia-like fougasse perfumed with roasted garlic and rosemary, and a sweet and savory flatbread called a pissaladière, threaded with caramelized onion, olives, and anchovies, arrived at the table. It was a promising start to the meal.

Cold seafood is a real star here: An order of clams escabeche—sweet morsels marinated in vinaigrette topped with a confetti-like shower of mirepoix—and a lovely Maryland blue crab tossed with aioli and fresh herbs were both standouts. On another visit, a fall salad with Little Gem greens, warm chèvre, diced  apples, and a storm of hazelnuts showed off the season. On that trip, I couldn’t help but ogle the seafood “plateau” at another table—a clam-shell-shaped throne with a smorgasbord of various types of seafood strewn across a bed of ice.

Disappointingly, entrees were somewhat hit or miss. The lamb shoulder a la plancha was tough (too long under the heat lamp was one theory), though the hearty helping of ratatouille was a terrific accompaniment. A gorgeous hunk of tuna poivre was seared on the sides but served ice cold in the center. A burger made of ground short rib featured imaginative elements—onion confit, nutty Cantal cow’s-milk cheese, a hit of aioli—but suffered from a stale brioche bun.

Still, there were dishes that worked better: A chicken paillard, a zesty airline chicken breast pounded paper thin, lightly fried to a golden brown, and served with chive aioli and a tangle of greens, felt simple and satisfying. A fruits de mer pasta dish showcasing hand-cut noodles, morsels of monkfish, mussels, clams, and lobster in tomato sauce tinged with herbs was just the right stick-to-the-ribs fare on a cold fall night.

And most of the desserts, made by Kaity Mitchell (formerly of D.C.’s glam Italian spot L’Ardente), were outstanding, including airy profiteroles filled with Grand Marnier ice cream and drizzled with dark chocolate sauce and a just-sweet-enough chocolate mousse.

All new restaurants, even ones by industry veterans, need time to find their footing. Given a little more time, with Gjerde at the helm, La Jetée should fulfill its mission of bringing Provence to the Patapsco.

LA JETÉE: 1215 Wills St. 443-960-8670. HOURS: Mon.-Fri. breakfast: 7 a.m.-11 a.m.; lunch: 11 a.m.- 2 p.m.; dinner: 5- 9 p.m. Sat. brunch 8 a.m.-2 p.m.; dinner: 5-9 p.m. PRICES: Starters: $9-98; entrees:
$24-44. AMBIANCE: Nautical with French accent.

Black & White Party
Jan. 25. When it comes to planning and executing The Pratt Contemporaries’ annual Black & White Party, Alexa McCulloch and Lindsey Stone, co-owners of Union3 Event Productions, jokingly refer to themselves as the “conductors of that crazy symphony.” This year, the duo will orchestrate the two-day overhaul that will transform the Central Library into the iconic land of Oz on January 25. It’s all to honor the fundraiser’s “no place like home” motto that revels in its return to the downtown library following two years of renovations. And while the pair is excited to see their creative takes on the Emerald City and Munchkinland come to life, McCulloch, left, says her favorite part of the event is watching the main hall fill up with guests ready to dance the night away. “The best thing about this event is that it’s a party for party’s sake,” she says. “Watching people let loose on the dance floor and have a good time in support of the library—there’s nothing better.” Enoch Pratt Free Library. 8 p.m.. $175.
—KP

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Polar Bear Plunge
Jan. 23-25. Over the past 23 years, the ice-cold waters of the Chesapeake Bay have become the site of one of Maryland’s most anticipated charity fundraisers, thanks to the Maryland State Police. To become one of the brave souls that throws their near-naked body into the frigid waters at Sandy Point State Park, fundraise ahead of the plunge and help Special Olympics Maryland meet its $3-million goal. Sandy Point State Park, 1100 E. College Pkwy., Annapolis. Times vary. $75.

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Elizabeth Catlett: Artist as Activist
To March 1. If you’ve driven or walked past the Reginald F. Lewis Museum lately, you’ve already seen one of the standout pieces, “Sharecropper,” from this exhibit draped over the side of the downtown museum. Revered as one of the most important artists of the 20th century in both the U.S. and Mexico, Catlett’s portrait of a woman gazing into the distance is one of 20 prints and 14 sculptures on display through the start of spring. Walk through this thought-provoking exhibit to learn how the award-winning artist used her work to confront injustice in 1950s Mexico, with particular attention to the plight of sharecroppers. Reginald F. Lewis Museum. Times vary. Free-$8.

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Baltimore Crankie Fest
Jan. 3-5. Rediscover the art of storytelling through crankies—scrolls that are hand-cranked to show one illustrated scene at a time—during the seventh annual Baltimore Crankie Fest. Head to Creative Alliance for this celebration of the niche visual medium, featuring four performances with handmade crankies accompanied by musical guests. Watch as these hand-drawn stories unfurl before your eyes, and participate in workshops on how to make your own crankie. Creative Alliance, 3134 Eastern Ave. Times vary. $18.

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Baltimore Winter Restaurant Week
Jan. 10-19. Start scouring menus and planning your meal schedule now to prepare for Baltimore Winter Restaurant Week, the biggest buzz in Charm City’s cuisine scene. Brave the icy weather for hot deals at nearly 100 local dining gems, such as two-course lunches for $15 or three-course dinners for $25. Break bread at up-and-coming spots such as Orto and Noona’s, or revisit old haunts like Tio Pepe’s and Alexander’s Tavern. Locations, times and prices vary.

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Dr. Martin Luther King Jr. Parade
Jan. 20. Honor the icon of the Civil Rights Movement during this 20th-annual parade along Martin Luther King Jr. Boulevard, where thousands of onlookers will gather to commemorate the reverend’s lifelong fight for racial justice. This year, the Baltimore Office of Promotion & the Arts will invite an honorary grand marshal whose work embodies King’s legacy to lead the proceedings. Find a spot along the parade route to watch as floats, marching bands, and community groups trek through the city streets to celebrate the life and legacy of Dr. King. Location varies. 12 p.m.-2 p.m.. Free.

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Harbor Point Ice Festival
Jan. 11. It’s that time of year when Baltimoreans typically stay inside to avoid the blustering wind and bitter cold, but the Harbor Point Ice Festival gives locals and visitors alike the chance to wrap up, come together, and warm our hearts in this magical winter wonderland. Visit Harbor Point during this one-day affair and spend the day marveling at handmade ice sculptures, enjoying live music and eats from area food vendors, and participating in tons of family-friendly activities. Harbor Point, 1310 Point St.. 12 p.m.-6 p.m.. Free.

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CATS
Jan. 21-Jan. 26. With the live-action adaptation of this award-winning musical now playing in theaters, most audiences are already familiar with the weirdness of a show dedicated to a tribe of cats prowling around at night. Hear iconic songs like “Memory” and “Jellicle Cats” live when the national tour stops at the Hippodrome Theatre this month. Although this set of six shows will feature the original score and costume design from the musical’s first years on Broadway, awe-struck audiences will experience the classic tale with brand-new sound design, choreography, and direction as CATS gets an update for the new generation. The Hippodrome Theatre, 12 N Eautaw St. Times vary. $52-201.

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A Beautiful, Terrible Thing
Jan. 23. Calling all local musicians! This month, the Stoop Storytelling Series is partnering with legendary rock club Ottobar to give space to stories about the pitfalls and triumphs of life as an independent artist. Whether you have experiences to speak on or would rather sit back and listen, grab a drink and prepare to hear live retellings of musicians’ best and worst gigs, most meaningful sets, and everything in between. The Ottobar, 2549 N Howard St. 8 p.m. $15.

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Chesapeake Oyster, Wine, & Beer Festival
Jan. 25. What’s the best way to wash down a bushel of world-class oysters? Heavy Seas beer, of course—and the two dozen other wines and spirits you will find at this 13th annual, adults-only seafood extravaganza. Blend briny bivalves and boozy flavors downtown at The Assembly Room, where tickets give you an all-access pass to a shuckin’ good time. The Assembly Room, 318-316 Guilford Ave.. 12 p.m.-4 p.m. $69.

EAT

June 22: Chesapeake Crab, Wine, & Beer Festival

Harbor Point, 1310 Point St. 11 a.m.-9 p.m. Free-$89.

With more than 30,000 perfectly seasoned crabs and all-you-can-drink samples of 30-plus beers and wines, this summertime staple is a Marylander’s dream come true. Now in its sixth year, this Old Bay-coated festival returns with live music, kid-friendly activities, and plenty of alternative eats for those wary of crustaceans. So, grab a spot at the brown-paper-covered tables, crack open a cold one, and celebrate the start of crab feast season.

DRINK

June 22: Summer Solstice Festival

Burnt Hill Farm, Clarksburg. 12-6 p.m. $20-160.

A few years ago, Old Westminster Winery acquired a second farm named Burnt Hill, and, since then, the acclaimed winery’s team has been working nonstop to prepare the land for planting. Before the vines go in the ground, they’re inviting members of the local natural wine community to the farm’s picturesque hillside for a celebration of all things wine, featuring 100 unique pours from dozens of regional purveyors. Be sure to check out the live art by No Kings Collective and snack on eats by Clavel, Blacksauce Kitchen, and Ekiben in between glasses of pinot and rosé.

SEE

June 22-Aug. 2: The BIG Show

Creative Alliance, 3134 Eastern Ave. 6-10 p.m. Free-$40.

If you couldn’t tell by its title, this annual arts exhibition at Creative Alliance is a big deal. Now in its 23rd year, this beloved show invited members of the Highlandtown arts center to contribute their own works of art to this hodgepodge collection of more than 175 pieces. Whether you submitted your own masterpiece or just want to browse the artworks in this salon-style exhibit, check out the floor-to-ceiling display during the opening reception on Saturday and then stick around for a wacky variety show full of musicians, jugglers, and contortionists.

HEAR

June 23: The Alchemy of Art Courtyard Craft & Flea

The Alchemy of Art, 1637 Eastern Ave. 12-6 p.m. Free.

This isn’t your average craft and flea market. For one thing, the Fells Point art gallery will be offering 15-minute portraits, tarot card readings, and freshly shucked oysters along with wares from 30 local vendors during its annual markers’ market. But maybe our favorite part about this one-of-a-kind sale is that DJ James Nasty will be spinning beats out on the sunny courtyard alongside shoppers all afternoon long. And, really, what could be better than browsing through handmade jewelry while jamming to “Knightwerk” and “Main Course”?

DO

June 22: FIT + Fitness Festival

Harbor East, Aliceanna St. 8 a.m.-12:30 p.m. Free.

Instead of sticking to your usual Saturday morning workout (aka walking from your bed to the fridge and back), start your weekend with a high-energy fitness class—or two—in the streets of Harbor East. With seven back-to-back classes ranging from an energizing yoga flow to a calorie-burning HIIT class, this fitness festival is an easy (and free!) way to test out a wide variety of workouts and meet fitness gurus from The MAC, Under Armour Brand House, lululemon, and Charm City Run. If that’s not enough to get you out of bed, there will be tons of snacks and drinks, giveaways, and raffle prizes.

Multiple construction signs barricading the Central Avenue Bridge on the corner of Lancaster Street and South Central Avenue were officially removed this morning, making way for pedestrians, cyclists, and vehicles to easily travel back and forth between Harbor East and Harbor Point.

“This is a really important corridor for us,” said Mayor Catherine Pugh at the ribbon-cutting ceremony. “It’s providing opportunities for our community to engage from one section of the city to another. These are the kinds of great developments that say, ‘Baltimore is moving forward.’”

Construction work to connect the two areas began in January of 2017, and currently, the bridge offers two driving lanes, as well as bike lanes, and pedestrian walkways connecting to Lancaster Street. The new pathway is part of a larger initiative by the city’s Department of Transportation (DOT) to accommodate increased traffic and improve the streetscape along Central Avenue from Baltimore to Lancaster streets.

“What we’re doing here is creating a brand new connection to this part of our city,” said DOT director Michelle Pourciau, mentioning that, until now, the only way to enter Harbor Point was on South Caroline Street. “This project adds safety, roadway capacity, accessibility, mobility, and, more than anything else, it adds a nice aesthetic and visual connection.”

Come September, the completed bridge will extend all four lanes of Central Avenue to Beatty Development Group’s Harbor Point. The 27-acre peninsula houses the Exelon headquarters and Sandlot recreation space, as well as other retailers like West Elm, Ceremony Coffee Roasters, CorePower Yoga, Plantbar, and Honeygrow.

“We’re happy that the neighborhood has finally been connected to the rest of the city,” says Honeygrow’s general manager Mike Wainwright. “A year ago, people didn’t know what Harbor Point was, and now it’s part of a lot of people’s routines as they’re walking through the city.”

Now that the bridge has made the development more accessible, Wainwright is looking forward to introducing the wholesome salads and noodle bowls to patrons coming from all over the city.

“I’m a little nervous about how busy it’s going to be,” he admits. “But we’re excited to get more people to come over this way. It’s pretty cool that it’s not just a peninsula anymore. Now it’s part of the route of traffic along the water.”

At Plantbar, the Belvedere Square business that opened a second location at Harbor Point in May, staffers are eager to serve the shop’s cold-pressed juices to more customers as the sweltering summer weather continues.

“It’s kind of confusing right now with all of the different construction going on,” says Plantbar employee Meg Neale. “From a visibility standpoint, it’s going to make it a lot easier for people to get here. All of these businesses are going to be a lot more successful.”

In addition to increasing foot traffic to the businesses at Harbor Point, Beatty Development is passionate about fostering a closer connection to the waterfront for residents and tourists alike. The bridge’s opening now makes it possible for pedestrians to walk along the water from Harborview in Federal Hill, all the way to Canton.

“Some of the things that make our city so great are the passion, people, and our waterfront,” said Jonathan Flesher, vice president of development for Beatty Development Group. “But it isn’t just any other waterfront—we have an accessible waterfront. This bridge will finally allow us to connect the promenade to Harbor Point and beyond.”

On the Harbor East side, construction barriers that once detoured traffic on Lancaster Street have been removed, making it easier for diners to get to neighborhood restaurants like Gordon Biersch and Ouzo Bay. At the press conference Monday morning, officials made a point to thank the local businesses on both sides of the bridge for their patience throughout construction.

“Bridges unite people,” summed up Tim O’Donald, president of Harbor East Management and Waterfront Partnership chairman. “They break through natural barriers and connect areas that were once isolated from each other. Our hope is that this bridge will stand long and bring our city closer together.”

When Corey Polyoka started to configure the beach furniture, recycled shipping containers, and vintage 1968 Safari Airstream trailer at Sandlot last spring, he knew he had something special. But he didn’t anticipate just how much his urban island concept would catch on with locals.

On opening day last June, hundreds packed the 40,000-square-foot, open-air oasis to sip slushies, sample skewered snacks, and challenge friends to yard games while soaking up sunshine on the border of Fells Point and Harbor East.

“That first day was incredible,” says Polyoka, managing partner of Spike Gjerde’s Foodshed restaurant group, which operates Sandlot, as well as other restaurants like Woodberry Kitchen and Parts & Labor. “I’m an operator, so in my mind I quickly realized, ‘Wow I’m not sure if we were quite ready for that.’ But then seeing how people were enjoying it on social media and making their way down there a lot last summer was really amazing.”

Polyoka is hoping to keep that momentum going this year, as he and his team gear up for Sandlot’s second season opener on Saturday, May 5. This time around, the beachfront hangout is upping its game with additional seating and shaded areas, expanded food and drink offerings, weekly live music, athletic programming on the sand, and even more community events. 

“There’s more of everything at Sandlot this season,” Polyoka says. “I think toward the end of last year we really found our groove. We’re excited to start there and pick up where we left off.”

Beginning this weekend, the outdoor eatery and rec yard will be open from 4-11 p.m. on weekdays, and 11 a.m.-11 p.m. on weekends until late October. Here’s what to look out for as the season kicks into gear. 

Expanded Eats

Larger Focus on Seafood: In keeping with Foodshed’s sustainability mantra, the food program will serve more seafood this year. “We’re so close to the water and connected to the bay,” Polyoka says. “So it made sense to focus the menu around fish and shellfish coming out of the Chesapeake.” Though fan-favorite snacks like garlic and herb fries, soft pretzels, ice cream, and pulled pork sandwiches will remain, Polyoka is hoping to incorporate more fish into Sandlot’s skewers, burgers, and nachos this season. He is also looking forward to hosting more waterfront crab feasts as the summer goes on.

Karma Farm at Harbor Point Growing On-Site Produce: Last month, farmers from Monkton’s Karma Farm began installing two hoop houses and a hydroponic unit on the Harbor Point land surrounding Sandlot—making it even more convenient for the kitchen to source local ingredients. The farm will provide greens and fresh vegetables for the culinary team, while also hosting a weekend produce stand at Sandlot for visitors to purchase items like fresh herbs, cucumbers, peppers, eggplant, and tomatoes.

Beach Flag Service Model: Table service will have a fun twist this season. In order to streamline wait times, each outdoor table will have its own custom-made flag that diners can raise when they’re ready to order. The model was inspired by a trip that Polyoka took to Florida with his family last summer. “We were on the beach and our cabana had a flag next to it,” he recalls. “After raising it a few times it dawned upon me. I was like, ‘This would work great for us.’” 

Beach Beverages

Soak Up The Sun by The Brewer’s Art: Later this month, Sandlot will introduce its own exclusive beer in collaboration with The Brewer’s Art. The brew, fittingly dubbed Soak Up The Sun, is a light-bodied saison made with Choptank hops and lemon peel from The Brewer’s Art co-owner Tom Creegan’s lemon tree. Creegan says that it was “overwhelmingly fun” to partner on a brew for the waterfront spot. “We’re such a fall-winter place,” he says of his dimly lit brewpub in Mt. Vernon. “We love finding ways to have fun outside. And Sandlot is such a different thing for Baltimore. If you can’t make it to Ocean City for the weekend, you can do a little bit of that right here after work.” An official Soak Up The Sun release party will take place on Sunday, May 27.

Old Westminster Wine in a Can: When Drew Baker of Old Westminster Winery (OWW) first began toying with the idea of canning wine last year, Sandlot was one of the first spots that came to mind. He remembers running the idea by Polyoka, who was naturally enthusiastic about the prospect of offering 100-percent Maryland wine at the island hub. “That was one of the first major greenlights for us,” Baker says. “The Foodshed group has a tremendous support of local agriculture right down through their wine program, however Sandlot was always tough for them because they have a glass-free policy.” Old Westminster began canning wines last fall and is looking forward to offering its varieties at Sandlot for the first time this summer. (OWW is even hosting a “Can Jam” party at the beach on May 19th to celebrate.) The spring line—featuring a semi-sweet white and sparkling rosé—will be offered at Sandlot until June 19th, when OWW debuts its summer releases.

Bottled Kombucha Cocktails: Aside from additional satellite bars to minimize lines, the beverage program now boasts two new slushie machines with more flavors, and a signature bottled cocktail that combines local Counterpart Kombucha with vodka and fresh herbs. “They’re going to hit that vodka soda kind of ABV,” Polyoka says. “We think it’s going to be a nice addition especially for the warmer weather.” 

Seating and Shade

Beach Chairs: To accommodate the crowds, staffers have added more lounge seating and outdoor patio furniture on the beach. They’ve also invested in massive outdoor fans to help visitors stay cool during summer scorchers.

Summer Shade: Speaking of heat waves, the team is making it a priority to add more shaded sections this year. In addition to installing heavier cloth over the garden area near the decks, there will also be increased shade over the shipping containers for diners waiting in line for food and drinks.

New Covered Structure: Sandlot’s new building, which Polyoka describes as a “vintage metal carport,” will act as a permanent rain and shade structure. The building will be able to seat 40-50 guests and will also be available to be rented out for private parties. 

Upcoming Events

5/5: Opening Day Pig Roast and Monument City Pagoda  Release Party
Sandlot’s opening day bash will double as a release party for the new Pagoda Pale Ale from Monument City Brewing in Highlandtown. Plus, the team is roasting a full pig to celebrate. Snack on special pulled pork tacos and sandwiches while sampling beer and dancing to live music from Mike McHenry and DJ Kev. 

5/10: Baltimore Teachers Happy Hour
After the final bell rings, all teachers are invited to head over to Harbor Point to receive 15-percent off of their bar tabs during happy hour when they present their school ID’s. 

5/13: Mothers’ Day with B. Willow and Charm City Meadworks
Celebrate mom at this flower-filled event with Remington plant shop B. Willow. There will be bouquet-making stations for little ones, and a specialty mead from Charm City Meadworks for moms to sip while their kiddos participate in the craft. 

5/26: King of The Castle Competition
Show off your skills in the spot’s first-ever sandcastle competition later this month. Participants will have four hours to build their structures while spectators enter to win raffle prizes and sample Monument City brews throughout the day. The contest is open to professional and novice sculptors of all ages. “I was happy that Sandlot became such a family place last year,” says Polyoka, a father of four. “It was something I was really hoping we could do, and it was always great to see kids there playing in the sandboxes. I think that’s one of the things we really got right.”

OPEN

Old Major: This new Pigtown hangout, cleverly named after the pig in George Orwell’s Animal Farm, is all about embracing the neighborhood. Aside from its name, the spot pays homage to the area with specialty cocktails made with bacon simple syrup, and eight varieties of local beer on tap. “Pigtown is really starting to rise,” says manager Jake Parry. “When Suspended Brewing opened here, it brought so many people to the area. That’s something that we want to continue.”    

The renovated, 75-seat bar—formerly the Cockeyed Cow Saloon—debuted earlier this month, and is planning an official grand opening party on Saturday, April 28. Bar-goers are invited to sip discounted drinks (everything from Union beers to a Baltimore iteration of a Manhattan made with Sagamore 83 and Baltimore Whiskey Company’s Szechuan Baltimaro) while challenging friends to games of Skee-Ball, pinball, and cornhole on the back patio. There will also be plenty of pub grub, including pizza, tots, wings, and, of course, bacon. 900 S. Carey St., 443-873-7363

Amber: Locust Point locals might find themselves wondering if this new destination is a coffee shop or a brewpub. The answer? It’s both. “Basically, you could spend all day here,” the eatery’s website quips. Amber opened its doors quietly on the bottom floor of the new Anthem House retail-and-residential property last week, offering Ceremony Coffee, 40 taps of craft beer, and a menu of sandwiches, salads, and entrees like curry salmon and pork loin chops. The space, designed by local firm SM+P Architects, boasts modern touches like custom wallpaper, black accents, and a barn door that connects the cafe to Anthem House’s luxe lobby. 900 E. Fort Ave., 443-835-4060

MOD Pizza: Joining the likes of Mi & Yu Noodle Bar and Moby Dick House of Kabob at The Rotunda in Hampden is this fast-casual pizza chain. The spot is officially cutting the ribbon on Thursday, April 19 at 12 p.m., and offering free pizza and salad to its first 52 customers to celebrate. All proceeds from opening day will be donated to national hunger-prevention organization Generosity Feeds. 711 W. 40th St. 667-217-1280

COMING SOON

Cake by Jason: Local pastry personality Jason Hisley is putting the finishing touches on his long-awaited bakeshop in Timonium. Back in October, the former La Cakerie owner and executive chef announced that he would be parting ways with his former partners to start his own venture. And now, an official grand opening date for the new bakery has been set for Saturday, April 28. The celebration will begin at 10 a.m., and feature raffles, prizes, giveaways, and plenty of sweets to go around. Be on the lookout for Hisley’s signature cupcakes, donuts, pastries, and custom cakes. 47 E. Padonia Road, 443-504-7925

Roggenart: Last summer, Mt. Washington locals began making this Falls Road cafe a part of their daily routines—frequently stopping in for morning cappuccinos and authentic chocolate croissants. Soon, the European-inspired outpost will offer even more to love, as Roggenart is planning to open a second location at the Harbor Point development between Fells Point and Harbor East in the coming months. The cafe will serve all of its signature sandwiches, pastries, and fresh-baked breads in the new development, which also houses Ceremony Coffee Roasters, Honeygrow, and the recently debuted Plantbar. 5722 Falls Road, 443-835-4443

CH-CH CHANGES

Brew House No. 16: New blood has taken over this brewpub inside an old fire station in Mt. Vernon. Baltimore Fishbowl reports that a new chef, as well as two fresh brewmasters, have come on board after original co-owner and head brewer Ian Hummel moved on from the restaurant last fall. To celebrate all of the changes, the staff is hosting a special relaunch party with all-day happy hour deals on Saturday, April 21. Aside from featuring a few new house beers—including a cream ale, pale ale, and IPA—the event will highlight reimagined bites like crab pretzels, wings, Philly cheesesteak egg rolls, beer-battered onion rings, sliders, and tiramisu for dessert. 831 N. Calvert St. 410-659-4084

EPICUREAN EVENTS

4/21: One-Year Anniversary of Sagamore Spirit Distillery
Raise a glass to this dynamic distillery, which premiered its 49,000-square-foot property in Port Covington exactly one year ago. Since then, the distillery has filled hundreds of rye whiskey barrels and welcomed more than 30,000 guests for tours. To celebrate its big birthday, Sagamore is throwing an outdoor bash this weekend featuring music, lawn games, food trucks, and ticketed tours of its production space. Soak up some sunshine and enjoy live tunes from Sly 45, as well as eats from Taco Bar Food Truck, Mexican on the Run, and Gypsy Queen Cafe. 301 E. Cromwell St., 11 a.m. -6:30 p.m., Free, 410-624-7488

4/22: Highlandtown Wine Festival
Back for its 14th year, this neighborhood event celebrates all things vino with tastings, food pairings, and even a homemade wine competition. Gather on the corner of Claremont and Conkling streets in Highlandtown to sip samples of homemade beer and wine, as well as releases from neighborhood hotspot Old Line Spirits. There will also be requisite eats from DiPasquale’s, an array of art vendors, and dancing in the street with a live soundtrack from Gavin Elder and The Lords of Hamilton. Claremont and Conkling streets, 1-6 p.m., $20-25.

SHUT

HarborQue: After operating for a decade in South Baltimore, this neighborhood ’cue joint has shut its doors. Owner Kelley Stewart recently told The Sun that has she decided not to renew her lease at the South Charles Street space due to a decline in business. But this won’t be the last we see of the eatery’s brisket, cornbread, and signature “barbecue sundaes” topped with coleslaw and a pickle. Stewart plans to continue as a catering business and pop up at various festivals and food truck rallies in the area. There’s no word yet on what will become of the Federal Hill storefront. 1125 S. Charles St. 

CH-CH CHANGES

Pitango Bakery + Cafe: There will soon be more room to breathe at this waterfront cafe on South Ann Street in Fells Point. (Not to be confused with its accompanying gelato shop on South Broadway.) Management recently acquired the vacant retail space next door, and got to work transforming the former frame shop into an expanded dining room that will double the eatery’s capacity with nearly 40 additional seats. The expansion will also allow for the cafe’s outdoor patio to extend down the sidewalk. “When we’re busy, so many of our customers don’t have anywhere to sit and end up sitting on the curb outside,” says manager Khaled Awad. “Adding more seats is our biggest priority right now.” There is talk of launching a more refined Italian dinner concept in the space down the line, but, for now, Awad is looking forward to being able to accommodate more diners at the cafe—which is known for its coffees, pastries, and deli sandwiches on house-baked breads. The expanded space is slated to debut next week. “We’ve been moving at the speed of light to make sure we’re ready for spring and summer,” he says. “It’s really great to see how Baltimore has embraced our style. It’s not the cheapest food in the world, but the quality is there.” 903 S. Ann St., 443-676-6447

(RE) OPEN

Bmore Licks: Patterson Park locals will be happy to hear that this corner ice cream shop is returning from its winter hiatus this week. The spot closed temporarily earlier this year so that management could make a few interior upgrades and train new staff, but it will officially reopen for the season at noon on Friday, April 6. To thank the community for its patience, Bmore Licks is giving away free hard-shell ice cream cones in flavors like cotton candy, peanut butter, and blue raspberry from 5-7 p.m. on Thursday, April 5 while supplies last. 2437 Eastern Ave., 410-732-5425

COMING SOON

Duck Duck Goose: Chef Ashish Alfred is opening a second location of his acclaimed Bethesda restaurant in Fells Point this summer. The French brasserie—named the best restaurant in the state by Southern Living magazine last year—will set up shop on South Broadway in the former home of 8 Ball Bar & Grill, which closed for good last week. Though the restaurant will mimic the Parisian flair of its flagship, Alfred says that the Charm City iteration won’t be a carbon copy. “The location and layout offer so many new opportunities,” he said in a press release. Alfred plans to play up the waterfront location and cater to the nightlife crowd with an expanded selection of small plates (think charcuterie, beef tartare, and charred cabbage) and cocktails. The chef originally planned to open inside the old Bad Decisions space at 1928 Fleet Street. Those plans later fell through, but a new restaurant called Baltimore Built Bistro (B3) is now in the process of taking over the corner bar. Stay tuned for more updates. 814 South Broadway

Karma Farm: Beatty Development’s Harbor Point project just got even more sustainable. The flourishing peninsula on the border of Fells Point and Harbor East already boasts Sandlot—a seasonal island oasis from local sustainability champion Spike Gjerde. And now, the group is bringing on Monkton’s Karma Farm to cultivate the land surrounding the Sandlot site. Starting this month, farmers will begin installing two hoop houses and a hydroponic unit that will grow crops for Sandlot’s kitchen, as well as many other area restaurants. Karma Farm will also offer a retail stand for locals to purchase its vegetables while visiting the waterfront hangout this summer. Be on the lookout for tomatoes, eggplant, peppers, cucumbers, and squash throughout the summer, as well as leafy greens, herbs, and hearty root vegetables in the winter. 1000 Wills St.

EPICUREAN EVENTS:

4/7: Spring Brunch Debut at The Charles
This weekend, chef Corey Pastor is launching a new brunch menu at The Charles in Federal Hill. The seasonal selections will have a Southern vibe, with options including Kentucky mac and cheese, grilled cheese avocado toast, soft shell crab eggs benedict, and classic biscuits and gravy topped with a fried chicken thigh. To sweeten the deal, the bar also offers bottomless mimosas, Bloody Marys, Orange Crushes, and sangria during brunch. 1110 S. Charles St., 410-727-2333

4/10: Chef’s Cycle Fundraiser at Gunther & Co.
Seven local chefs are heading to Gunther & Co. in Brewer’s Hill next week for this second-annual tasting event benefitting national hunger-prevention organization No Kid Hungry. Diners are invited to sample bites from Gunther chefs Jerry Trice and Jessica Banner, as well as visiting chefs including La Cuchara’s Ben Lefenfeld, The Food Market’s Chad Gauss, Cosima’s Donna Crivello, Mark Levy of Magdalena, Scott Hines of B&O American Brasserie, Jay Rohlfing of Cunningham’s, and Josh Brown of Vida Taco Bar. There will also be a silent auction, and special spirit tastings from the likes of Sagamore Spirit Rye, Tito’s Vodka, and Barr Hill Gin. A portion of all proceeds will support the Gunther owners in the upcoming Chef’s Cycle fundraiser—a three-day, 300-mile bike ride around Northern California that aims to raise $2.4 million to end childhood hunger. 3650 Toone St., 6-9 p.m., $75, 443-869-6874

4/11: Little Sesame Pop-Up at Artifact Coffee
D.C. diners might be familiar with Little Sesame, the hummus purveyor that previously operated a cozy subterranean shop near Dupont Circle. The eatery is now preparing to debut in a much larger brick-and-mortar on L Street downtown. In celebration of the grand opening, owners Nick Wiseman and Ronen Tenne are taking a road trip up the East Coast in a retro Volkswagen food truck. They’re stopping at Artifact Coffee in Hampden next week for a special collaboration dinner featuring their signature hummus bowls served with Artifact’s house-baked bread. The event marks the first installment of Artifact’s monthly “Bowl and a Beer” series, which will pair a la carte dishes from guest chefs with local beers. Future dinners will welcome Ida B’s Table in May, and Hersh’s Pizza & Drinks in June. 1500 Union Ave., 6 p.m., 410-235-1881

SHUT (FOR NOW)

Mussel Bar & Grille: Due to the ongoing construction and clogged roads in Harbor East, this seafood spot from chef Robert Wiedmaier has decided to take some time off. The restaurant, known for its craft beer selection and pots of locally sourced mussels, opened on Lancaster Street three years ago. Management is planning to reopen once construction wraps up in April 2019. “We have loved being a part of the Baltimore food and drink scene and getting to know our great neighbors in Harbor East,” reads a statement. “We cannot wait to return and serve you, and please know that when we do, we intend to woo you all over again.” 

Inspired by the roasting revolution that started in the Pacific Northwest, indie coffeemakers have been sprouting up all over the country and bettering their brews with high-quality beans for years. Thankfully, for those of us living in Baltimore, coffeehouses are becoming as ubiquitous as crabhouses. There are plenty of spots to get our fix in the morning, but Annapolis-based bean-pusher Ceremony Coffee might be the king of the craft coffee scene. 

Step into any of Ceremony’s five locations, including its latest, located beneath the behemoth Exelon building in Harbor Point, and you’re bound to be impressed. Denim-clad baristas exercise extreme levels of care while crafting your coffee, which is sourced from four continents and finished at Ceremony’s own Anne Arundel County roastery. Cappuccinos arrive with elaborate floral designs. Daily selections of pour-over coffees filter through Chemex beakers. Nitro cold brews settle beneath stainless steel taps. But don’t be intimidated: The staff at Ceremony delights in dazzling visitors. (Meanwhile, prepare for full lift-off, as you’ll likely leave feeling rocket fuel-infused.)

Compared to its Zen-like older sister in Mt. Vernon, with its white interior and zinc surfaces, the Harbor Point location is a bit more rustic, with deep blues, warm woods, and stone accents that complement its sweeping waterfront view. Roomy and luminous, it’s reminiscent of a shared workspace, catering to both residents and the commuting crowd. 

Ceremony’s mission states that coffee “is, above all, the heart of our craft,” so it’s not surprising that the seasonal food menu, while pretty, feels like somewhat of an afterthought. Still, we appreciate the expanded offerings, including small plates such as house-made hummus and charcuterie boards, an assortment of sandwiches, and more ambitious dishes such as baked falafel with HEX Ferments beets. But the basic toasts and bowls are still Ceremony’s strong suit. At breakfast, we savored the smoked salmon with Greek yogurt, red onion, and herbs artfully arranged on Cunningham’s bread. Another afternoon, we treated ourselves to the summery raspberry-mint toast with puffy pillows of ricotta. Bowl-wise, we enjoyed the spring macro salad, loaded with avocado, sweet potato, and goat cheese on a bed of arugula and quinoa. The granola bowls were beauties, too, with citrus-vanilla yogurt flecked with fresh fruit. 

Open until 9 p.m., the coffeehouse cafe also features our other favorite beverage: booze. Harbor Point has a full liquor license, with its mini bar stocked full of local beer, wine, cocktails, and adult frozen drinks. We welcomed the brain freeze of a Vinho Verde slushie, made with white wine and yellow Chartreuse, followed by a shot of espresso to help sober us up.

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›› CEREMONY COFFEE 1312 Point St. 410-601-3561, Mon.-Sat. 7 a.m.-9 p.m., Sun. 9 a.m.-6 p.m.

With citywide destinations including Woodberry Kitchen, Artifact Coffee, Parts & Labor, and Bird in Hand, James Beard Award-winning chef Spike Gjerde already dominates a good portion of the local dining scene. And a new al fresco hangout coming soon to Beatty Development’s Harbor Point site will significantly increase the restaurateur’s reach.

“We already feed a lot of people,” says Corey Polyoka, managing partner of Gjerde’s restaurant group Foodshed. “But this space nearly doubles that footprint.”

Sandlot—a harbor-front oasis slated to open Memorial Day Weekend—encompasses 30,000 square feet of open space to be used for outdoor dining, recreation, live performances, family-friendly games, and community outreach events.

The spot is part of Beatty Development’s up-and-coming Harbor Point project on the border of Harbor East and Fells Point, which will eventually yield more than three million square feet of office, residential, retail, and hotel properties.

Polyoka says that the vision for the hub was inspired by Foodshed’s recent partnership with Beatty Development founder Michael Beatty—who was looking for a temporary concept to take over the outdoor promenade for five years while the Harbor Point peninsula continues to flourish. Eventually, the space will be transformed into a full five-acre waterfront park.  

“We really enjoyed each other’s company and started to see that we had a shared vision for what we could do in Baltimore, both on the development and food sides,” Polyoka says of the partnership. “He started to see an opportunity to make a lot of this square footage available to a different kind of sourcing.”

Polyoka explains that the design was heavily influenced by city zoning, which required all structures to be portable since the space is technically considered a park: “The city wanted us to be able to pull everything away if we needed to,” he adds.

To embrace the zoning requirements, the Foodshed team came up with the idea to set up multiple shipping containers and a recycled 1968 Safari Airstream trailer to house elements including a mobile cocktail bar, ice cream and blender bar, storage rooms, and an 8×20-foot commercial kitchen complete with its own takeout window.

“The more you’re here, the more you realize, ‘This is going to be pretty big,’” says contractor Luke Steckel of Hampden’s Studios on Sisson, who has worked on a number of the Foodshed properties. “I’m always the guy that they call to do something different.”

Though menu details are not yet set in stone, the seasonal offerings (think snacks on a stick, nachos, sandwiches, smoothies, juices, and barbecued meats made on a custom rotisserie built in West Baltimore) will be streamlined by chef de cuisine Patrick Morrow and maintain Foodshed’s philosophy of supporting local producers.

“From a food and drink perspective, we wanted to give people another way to experience local food,” Polyoka says. “It’s going to be geared toward families and all Baltimoreans to come and enjoy.”  

To complement the eats and drinks, the open space will also boast six professional-sized volleyball courts, three bocce courts, a tree garden with canopy lighting, climbing apparatuses for kids, beach chairs overlooking the waterfront, its own hop yard, and custom-built interactive seating for outdoor concerts and performances. 

“It has kind of an island vibe,” Polyoka says. “It’s going to be a fun place to play during the summertime.”

Aside from the requisite volleyball tournaments, the site will also host community programs like sailing regattas, Fourth of July festivities, food and wine festivals, and bike parties. Sandlot will also be open for visitors to check out during the Saturday morning Fells Point Farmers’ Market, which has temporarily relocated to Harbor Point for the season while construction continues at Broadway Square. 

Polyoka, a father of four, says that he’s most excited to introduce a new city gathering place that is family friendly—an aspect that has strong ties to the meaning behind the concept’s name.

“For me, Sandlot is all about remembering being young, being outside, and not taking things too seriously,” he says.