Chef Dave Thomas first came to cooking while working for an independent record company. “We brought this rapper by the name of Chubb Rock to Baltimore,” he recalls, “and part of his contract said he needed certain [foods]. I told them that I’d see if Tonya—who was my girlfriend at the time, and working as a caterer—could handle it. And she said that she could.”

Thomas was impressed by how much creativity went into Tonya’s cooking, and he was hooked. He went on to work for a caterer and eventually opened Herb & Soul, a restaurant in Parkville, in 2012. It was then that he became fascinated by soul food cuisine and, as the great grandson of a slave, the stories that it could tell.

In 2017, Dave and Tonya opened Ida B’s Table, the modern soul food spot where they worked until this spring. Now, they’ve moved beyond Ida B’s to juggle a number of new projects, from a cookbook proposal to a catering venture. We caught up with the husband-and-wife duo to talk about what’s next.

Last time we spoke, you shared that you were heading down South to do some filming with your good friend, writer and culinary historian Michael Twitty. How was your trip?
Dave Thomas: We just got back from Whitestone, Virginia. Michael is down there doing some content creation. He had a photographer and videographer and asked us to help with the cooking. We were on this property called Enon Hall, which is a former plantation right off the banks of the Rappahannock. Originally it was 600 acres, but they sold that off a long time ago. Now the family members, descendants of the original owners, own about seven acres. They refurbished the house and redid the slave kitchen that’s still existing on the property. We were cooking out of that kitchen—it was very rewarding.

What did you cook?
DT: We cooked for two days. We made beaten biscuits and yeast rolls, chicken and oysters—we steamed some crabs to make a Chesapeake gumbo. We made peanut stew, beef stew, and Carolina gold rice. We made waffles with an 18th-century waffle iron. We cooked on an open hearth. It was really like our ancestors cooked. We used pots that had been on the property and reacquired through estate and yard sales to bring back to the property.

“Most people don’t understand that Maryland is the South. It’s not the Deep South, but it is the South and there were a lot of enslaved people that came to this part of the country. There’s a lot of rich history here. I want to tap into that.” —Dave Thomas

That must have been incredibly moving.
DT: It was emotional. I got a chance to walk the grounds. I could feel the presence of my ancestors. We got there early and didn’t leave until after the sun had gone down. I felt more comfortable once it got dark. I just felt more of a calm at night than there was during the day, maybe it was the spirit of our ancestors giving us their blessing that we were recognizing the work and struggle that they had gone through. It was also interesting to be right on the banks of the Rappahannock River, which flows into the Chesapeake. There’s oysters and crabs and porgies—all of that stuff runs out of those waters. It was just amazing to be in touch with the agriculture of Maryland, Virginia, and the Chesapeake, and to be in touch with our ancestors all at the same time.

Last time we spoke, you mentioned that there was a cookbook in the works. Can you tell me more about that?
DT: We are just in the process. I signed with my literary agency, [New York-based] David Black, once I got back from a trip to Africa. Shortly after that, I signed a working agreement with my co-author, Osayi Endolyn, who is an incredible writer and has won a James Beard Award. We are developing the proposal right now. I’m focusing on soul food and how it pertains to the mid-Atlantic and Maryland. Maryland is right below the Mason-Dixon line, but most people don’t understand that Maryland is the South. It’s not the Deep South, but it is the South and there were a lot of enslaved people that came to this part of the country. There’s a lot of rich history here. I want to tap into that and make people aware of that, and create some recipes around that.

“Beaten biscuits are a Maryland thing. Maryland has its own fried chicken. Terrapin soup started here. Of course, there’s crab soup and oysters became more prevalent as a dish that would be presented on the table for those they cooked for.” —Tonya Thomas

What are some of those recipes that are distinctly from Maryland?
Tonya Thomas: Beaten biscuits are a Maryland thing. Maryland has its own fried chicken. Terrapin soup started here. Of course, there’s crab soup and oysters became more prevalent as a dish that would be presented on the table for those they cooked for. They were familiar with these foods and they knew what to do with them.

Why did the two of you decide to start a conversation series on Instagram Live?
DT: We have just met so many people in the industry, and certainly Ida B’s and Herb & Soul were catalysts for that. We wanted other people to hear their voices. We are not in this struggle alone in terms of reclaiming this narrative about our history and doing it through food. There are a lot of people around the country who are trying to talk about the struggle. We just wanted to have a place where we could bring those people in, have conversations with them, and have other people hear their stories. It’s really grown. We’ve gotten people like Michael Twitty and Howard Conyers, who is rocket scientist and a pitmaster. This week, we are talking about Black farmers.

With your winnings from Chopped in 2018, you recently traveled to Senegal and the Gambia with your family. What did you learn by going there?

DT: The biggest thing we learned is that the African people are more than resilient. They create these communities that work together. Every day we got up and were driving to a village or going to meet a chief at one of the villages. We went to Kunta Kinteh Island. We went to the National African Museum of Senegal. While we were there, we went to these outdoor markets. Once you get there, you see how well everyone works together. You find out how much this country has broken the spirit of Africa. It’s almost like we’ve been turned against each other and we are more concerned about what we have than who we have it with. That was really powerful to learn. We went to these villages and each one had a welcoming ceremony for us. There was one where we sat down with elders on this carpet and the main elder said, “Welcome home. We have been waiting for you.” And that just tore me up. These people have a sense of community. They work together and love each other and sacrifice for each other.

TT: A lot of us in this country have a big misconception of what Africa is like, until you get there. And not only that, but we had a misconception that they dislike African Americans—like, “You’re not from here.” That’s how we were told and what we were made to feel like, but it’s not the case. We were just family.

Are you thinking about opening another restaurant?
DT: I’m always thinking about my next restaurant. This is just one component of what we are doing. My business partners and I have started a company called Heirloom Food Group. The food group will have several different focuses. One is a high-end catering facility on Sinclair Lane in Northeast Baltimore. The second is a fast-casual concept. And the third is some type of catering tapas bar and restaurant. We’re also thinking about land. My partners and I have bought 10 acres of land and we are going to be growing on that land for all of our different properties and entities.

TT: Right now, the thing is learning how to pivot. We have these different concepts, but it will depend on how things are moving forward. We’re just trying to figure out what the dining experience is going to look like.

“The enslaved cooked what they had. They had no supermarkets to go to, so if you weren’t growing, catching, foraging, or hunting it, you weren’t eating it. I want people to know that we are far more than collard greens and fried chicken—that’s my purpose in life.” —Dave Thomas

Why do restaurants matter?
DT: Just from an employment aspect, restaurants employ a large swatch of the population in this country. For the Black and brown communities, they are one of the largest employers of our people, so they’re important for that aspect alone. On top of that you have restaurants that are really telling stories. You need people to be able to speak about who they are and bring their culture to the forefront—there’s no better way to do that than through food.

Would you go into hospitality again given the challenges?

DT: This is who we are. I love the business. I love and hate it at the same time. I love it because it gives me a way to express myself and it gives me a forum to speak about the things that are important to me. I hate it because it is a business and a business requires you to be focused on numbers. I’ve told everyone that Ida B’s was a social experiment as much as it was a business. What I was trying to do—and I really didn’t get my hands deep enough into it—is to show that soul food is not just fried chicken and macaroni and cheese.

Soul food is not a monolithic cuisine, much like it’s not a monolithic race of people who created it. Soul food is an extension of Southern food. Southern food is an extension of barbecue, creole, and Cajun. All of these things were created by the hands of the enslaved. The enslaved cooked what they had. They had no supermarkets to go to, so if you weren’t growing, catching, foraging, or hunting it, you weren’t eating it. I want people to know that we are far more than collard greens and fried chicken—that’s my purpose in life. There’s a lot more to this cuisine than those items that are stereotyped and put in the front. That’s the one thing that I regret about Ida B’s. I was not able to stretch out as much as I wanted to.

RegionAle: Hearty sandwiches are enough to win us over. But pairing a classic Nashville hot chicken or Wisconsin grilled cheese with local beer, wine, and pre-mixed cocktails from a wall of self-serve taps? Now we’re really all in. This aptly named cafe has been charming Ellicott City diners with its all-American sandwiches and regional beers ever since it opened in 2016. But next month, Baltimore diners won’t have to travel west to get their fill. RegionAle will debut its second location—complete with what is projected to be the city’s largest self-pour beverage wall—in the American Can Building in Canton on Tuesday, February 18. Swing by to get your hands on geographically-inspired eats—including a New York-style Italian hero, pressed Florida cubano, Oregon tuna steak, and, of course, a Maryland crab cake—while downing the DIY beverages.

The Manor Restaurant & Ultralounge: Next week, the famed Mt. Vernon mansion that formerly housed The Brass Elephant—and its most recent iteration, The Elephant—will once again come back to life as a restaurant. But this time around, the concept will also be part-dance lounge. Robert Gay and Josh Persing, the duo who previously operated GAY Lounge just down North Charles Street, are set to officially unveil The Manor Restuarant & Ultralounge on Friday, February 7. Executed by former Baltimore Country Club chef Parker Greene, the menu will offer oven-fired pizzas, chicken sandwiches, and more fine-tuned dishes such as smoked duck with preserved cherries. Veteran bartender Melissa Ray will spearhead the beverage program with a focus on snack-and-cocktail pairings, and the lounge will feature live DJ entertainment on weekends and frequent drag performances throughout the week.

OPEN

&pizza: North Baltimore diners no longer need to venture to Federal Hill to chow down on the more-than-a-foot-long personal pies at this Washington, D.C.-based chain—which appointed Erik Bruner-Yang of Maketto fame as its executive chef last summer. The artsy pizza brand launched its second Baltimore shop on St. Paul Street in Charles Village this week. Decorated with stark red and white walls, the hangout near the Johns Hopkins University campus tops its dough with everything from pepperoni and ricotta to mushrooms and fig balsamic. During the grand opening celebration on February 4, &pizza will offer $5 pies to all customers, as well as free pizza for a year for the first 37 people through the door in celebration of the brand’s 37th shop.

NEWS

True Chesapeake Oyster Co. Launches Brunch: Now that this newbie inside Hampden’s historic Whitehall Mill has had a few months to find its footing, the team is ready to roll out brunch service. Starting on February 9 and continuing every Sunday from 10:30 a.m.-2:30 p.m., executive chef Zack Mills and his team will churn out mid-morning meals including fried chicken and French toast drizzled in bourbon maple syrup, a crab cake benedict with roasted squash, buttermilk biscuits with ham gravy, and, of course, spicy baked oysters sourced from the True Chesapeake farm in Southern Maryland. No brunch is complete without boozy beverages, and—in addition to the requisite mimosas and Bloody Marys—the bar team will be pouring drinks from their brand new winter cocktail menu. Highlights include the vodka and vermouth-infused “Saint Jerome,” (a nod to the St. Mary’s County creek where the farm resides) and the non-alcoholic “Jicaro” made with housemade horchata and allspice.

David Thomas Crowned Chopped Champion Again: A familiar face graced our screens earlier this week when Ida B’s Table chef/owner David Thomas competed on Chopped Champions. The soul food specialist won a match of Food Network’s famed cooking show in 2018, and took home the top prize yet again on an episode that aired Tuesday. His most recent win advanced him to the Grand Champions competition, which will air on Tuesday, February 18. “This journey is extremely humbling, and it’s not over yet,” reads an Instagram post from Thomas, who will be screening the finale at the restaurant for diners looking for a place to tune in. “Thank you to everyone who has supported me on this journey and who continues to support me every day.”

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Bar Louie: Three of five Maryland locations were victims of Bar Louie’s bankruptcy claims that made headlines earlier this week. The cocktail bar known for its happy hour specials and gastropub fare closed sites in Owings Mills, Wheaton, and Rockville—three of 38 underperforming locations that the were closed across the country. Luckily, the bars in Hunt Valley and White Marsh are still going strong, and the chain is hoping to emerge from bankruptcy within 90 days.

Uncle Wiggly’s Deli & Ice Cream: Towson natives are reeling from the loss of this York Road staple, which has closed its doors. For nearly 20 years, Uncle Wiggly’s has been a go-to for nostalgic desserts, overstuffed sandwiches (like the fan-favorite “Ravenette” that layered turkey with bacon and roasted red peppers), and catching up with friends and neighbors over drippy ice cream cones. A notice posted to the front door of the shop indicates that it was evicted last month. Uncle Wiggly’s closure marks the end of an era for the shopping center on the 6900 block of York Road, which also said goodbye to neighboring consignment shop The Lily Pad last weekend.

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The Brewer’s Art Tavern: A few months ago, we told you about the Howard County spinoff of Mt. Vernon’s beloved brewpub, The Brewer’s Art. Now, Howard County locals can finally enjoy the craft drafts and upscale pub grub that diners have come to know and love in Charm City. The tavern officially opened last week, offering eats like massive charcuterie boards, soft pretzels, grilled cheese with bacon-onion jam, local bratwurst with Resurrection beer mustard, and the classic Brewer’s Art rosemary-garlic fries. Of course, there’s also 13 taps (including the likes of Beazly and Birdhouse), and a lengthy wine and cocktail list. Boasting more of a rustic feel than the dimly lit flagship, the Highland hangout features stained woods, exposed stone, colorful paintings, and its own outdoor patio. 13380 Clarksville Pike, Highland. 301-854-1000

Ceremony Coffee Roasters: Revelers in Federal Hill will be happy to hear that the ultimate hangover cure has landed inside Cross Street Market. The newest Ceremony location (others are stationed in Mt. Vernon and Harbor Point) is now officially up and running inside the newly renovated property. Stop by to grab an espresso, cortado, mocha, or seasonal sip like the Tokyo Spring matcha latte with elderflower and almond milk. There’s also spicy avocado toast and plenty of pastries to quell morning cravings. The next vendor on deck to open inside Cross Street this week is Vietnamese soup-and-sub shop, Phubs. 1065 S. Charles St. 443-708-5284

Saffron Grill: Fells Point is really becoming a choose-your-own-dining-adventure destination. On the heels of Broadway Market’s debut, the waterfront locale has also welcomed this new American-Pakistani kitchen. Neighboring yet-to-open boutique Mint + Major on South Broadway, the yellow storefront is home to authentic samosas, kebabs, gyros, and tikka dishes. But there is also a bountiful burger menu that lists options like the Strogonoff Burger (sour cream, grilled onions, and Swiss cheese) and the “Cowboy” topped with grilled mushrooms and bacon. The 2,300-square-foot space is decorated with neutral tones, comfy booth seating, spiral-shaped light fixtures, and a semi-open kitchen. 616 S. Broadway. 410-558-1234

Serenity Wine Bar and Cafe: In keeping with its name, this new Locust Point cafe is ready to help neighbors feel relaxed with glasses of self-serve wine. Now open in the former home of Our House on Hull Street, the spot is equipped with 16 pour-yourself taps that guests can access using a prepaid swipe card. To pair with the vino, owner Nneka Bilial has rolled out a menu of thin-crust pizzas (think veggie, grilled chicken, and BBQ toppings), baked pastas, subs, salads, and desserts. The casual spot features exposed brick and artsy wine-bottle decor. “I wanted to highlight the city, but also make it feel really cozy,” she told us in April. “I want it to feel like a home away from home.” 1211 Hull St. 443-708-0392

COMING SOON

Landshark Bar & Grill: Get pumped, Parrotheads. Soon, locals strolling past the Light Street Pavilion at Harborplace will be enticed by a local iteration of Jimmy Buffet’s famed restaurant, which will most likely have “Margaritaville” perpetually blaring through the speakers on its outdoor patio. Landshark Bar & Grill operates locations everywhere from New Jersey to Florida, and it’s slated to open in the Inner Harbor later this year. Locals are hoping that the spot—which features island-inspired fare, tropical drinks, and plenty of hearty nods to “Cheeseburger in Paradise”—will be the first of many new tenants that help to revitalize Harborplace, which was plagued with closures last year. The development was officially put into receivership last week after its former owner defaulted on a $76 million loan. 301 Light St., Ste. 1645

NEWS

Chef David Thomas Heads to the Beard House: Our own David Thomas of Ida B’s Table is one of seven African-American chefs from across the country who have been invited to prepare a special Juneteenth celebration dinner at the hallowed James Beard House in New York City next week. “This has been a dream of mine for quite some time,” Thomas posted to Instagram. “To be doing it for an event like this is a gift that I will cherish for the rest of my life.” Alongside chefs including Chris Williams of Lucille’s in Houston and Shannon Mustipher of Glady’s in Brooklyn, Thomas will assist in cooking soul food dishes like catfish with grits and shrimp gravy, barbecued quail with smoked watermelon, and butter beans with crispy okra and pork cracklings.

Chef Jay Rohlfing Competing on Chopped: Another local chef making us proud this week is Jay Rohlfing of Cunningham’s in Towson, who announced that he will appear on an episode of Food Network’s Chopped this Tuesday, June 18 at 9 p.m. For fans who want to cheer on the chef at the restaurant, Cunningham’s will host a viewing party at its bar starting at 8 p.m. We’re feeling hopeful that we will add Rohlfing to our list of local Chopped champions, which also includes Thomas of Ida B’s and chef Johntay Bedingfield of La Food Marketa. 1 Olympic Pl., Towson. 410-339-7730

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DuClaw Brewing Co.: Earlier this week, DuClaw Brewing’s longtime restaurant inside Arundel Mills Mall announced that it would pour its final pints—and serve its last crab pretzels—on Wednesday, June 12. “Unfortunately, the mall is no longer a place we can call home,” reads a message posted to Facebook. “For a variety of circumstances, most outside of our control, this will be our last week.” Mall officials recently confirmed to the Baltimore Business Journal that the spot will be replaced by another beer bar, Yard House, later this year. 7000 Arundel Mills Circle. 410-799-1166

If eating at Ida B’s Table conjures feelings of being in the kitchen of its namesake heroine, then stepping into The Archive on the far side of the downtown restaurant feels like being in her living room. With dark bookshelves lined with titles by black authors, soul tunes crooning through the speakers, and framed pictures of the legendary journalist and civil rights activist atop a weathered piano, the spirit of Ida B. Wells fills every corner of the snug space.

The Archive, which quietly opened in November, is a collaboration between Ida B’s and building co-tenants The Real News Network to supplement the restaurant’s mission of serving as a community hub. “It’s a step back in time,” says Eddie Conway chairman of Ida B’s restaurant board and executive producer at TRNN. “The piano, the bar, the period furniture—it’s all to capture what [Wells] would’ve had in her Chicago home.”

Although it has been more than a year since the modern soul food eatery opened its doors, the concept of The Archive—a social space where patrons can work at communal tables or enjoy coffee or cocktails—was always part of the plan.

Inspired by the suffragist’s famous words, “The people must know before they can act, and there is no educator to compare with the press,” the management team stocks The Archive with a collection of the written word, including novels, nonfiction, and kids’ books, as well as politically inspired recommendations from TRNN staff and biographical and cooking-related choices from the Ida B’s team. The wide variety of reading materials are available for guests to page through during their visit or purchase for their own libraries.

“People can take their time browsing—they can read for hours if they want to,” says Conway. “We’d rather people come in, read these books, and put them back than not read them at all.”

In keeping with the restaurant’s commitment to educating, feeding, and empowering guests, The Archive also acts as a cozy gathering space for activists, organizations, and even book clubs. Since the room is practically teeming with reminders of Wells’ legacy—from black-and-white family photos to her anti-lynching newspaper clippings—Conway hopes it will inspire the next generation of local change-makers to follow her lead and organize for a cause.

“That’s what we’re trying to do—not just educate people, but encourage them to get involved,” says Conway. “Hopefully someone will call a meeting in this room and, who knows, become the next great leader of a cause that could make real change.”

Chef Dave Thomas, owner of the modern soul food spot Ida B’s Table in downtown Baltimore wowed judges Ted Allen, Martha Stewart, et al for a Thanksgiving-themed episode of Chopped on The Food Network, while chef Johntay Bedingfield of Pikesville’s La Food Marketa bested the competition for a recent tailgate-inspired episode.

Both chefs took home $10,000 in prize money and plan to travel with their winnings—Thomas and his wife, Ida B’s co-owner Tonya, are hoping to taste test their way through Africa this fall; chef Bedingfield is making plans to take his soon-to-be-wife, Alexa Pancza, on a honeymoon to Italy in May.

The wins were well deserved, as both “cheftestants” trained in their own way for the competition. “I did two training sessions here in my restaurant,” says Thomas, whose dishes included mac-and-cheese with fried turkey liver, deep-fried turkey breast with kouign-amann pastry and spoonbread stuffing, and spoonbread hand pie with port and cranberry reduction.

Thomas invited Ekiben’s Steve Chu (who himself recently won $16,000 on the Food Network’s Guy Grocery Games) to two “training sessions” at Ida B’s. “We did a head-to-head to get ready,” says Thomas. “We brought in some local judges and did a whole competition. For me, the cooking wasn’t the problem, it was the clock. I was more concerned about time constraints than not knowing the ingredients. But practicing certainly helped.”

Thomas also heeded to the advice of Tonya. “She said to me, ‘When you go up there, don’t be anyone other than yourself.’ Often, what seals the fate of some of the chefs who go on is that they try to go above and beyond to impress the judges—and they lose their souls while they are doing it.” Inspired by his grandmother’s soul-food cooking, Thomas kept it real by invoking his ancestry. “I found my calling in southern food,” he told the judges. “You take that first bite and you can taste the history. My grandmother had a 13-acre farm. I grew up watching her cook. I’m chasing her recipes to this day.”

Chef Bedingfield took a different tact. Instead of cooking on the clock, he prepped for the competition by watching episodes of the show. “The night before I went to New York for the competition, I binge-watched a few episodes to see if there was anything that the chefs were doing wrong,” says Bedingfield. “I knew to stay away from the ice-cream machine, for instance—that’s one thing I caught on to right away. Things go really well or really horribly at the ice-cream machine.”

Bedingfield’s father, a fan of the show, also warned him about kumquats—ironically, an ingredient that ended up in his dessert basket. “When I told my father that I was going to New York to be on Chopped, he said, ‘Watch out for the kumquats.’”

Each of three courses presented different challenges for the chefs. “The first round was the most intimidating,” says Bedingfield, whose dishes included potato chip nachos, a red cabbage taco, and soft pretzels stuffed with mascarpone cheesecake. “As soon as I opened the basket, I saw pickled avocado, cheesecake, nachos, and wagyu beef and I assumed that the wagyu was a whole piece of steak, but instead it was ground beef. I wasn’t anticipating having to render it down and the time on that round is only 20 minutes as opposed to the 30 minutes on the second and third rounds—I wasn’t trying to win the first round, I was just trying to get on four ingredients on the plate and not be last.”

The dessert course was particularly taxing for Thomas. “I was struggling with this puff pastry,” says Thomas. “When I went to remove it from the paper, it just stuck. It was warm, but it should have been refrigerated.”

For both cooks, their star turns on the show have left them with a renewed sense of purpose and energy.

“Being on the show made me unafraid to take risks,” says Thomas. “If you’re able to cook on the fly with a bunch of ingredients that you didn’t see before you started cooking, and you’re able to cook a dish with these great chefs from around the country tasting your food and judging you while you’re on national TV, it feels like there’s no risk you can’t take.”

Bedingfield, similarly, says that the experience was a major confidence booster. “I’ve always been fairly confident anyway,” he says. “But it has been heightened. To compete and have a stint on The Food Network, which I’ve watched as a kid, was just so cool.”

Three years ago, artist Jerrell Gibbs was developing a series of acrylic paintings that revised characters from Charles M. Schulz’s Peanuts. Gibbs mimicked Schultz’s playful illustrative style, but created nuanced narratives that centered around the life and experiences of Franklin, a silent African-American characterization. His paintings reminded us that—while Franklin’s inclusion was well-meaning—his silence, lack of character development, and nonexistent independent story arc were telling reflections about a culture that normalized banal representations of black identity.

As Gibbs now studies in the rigorous Leroy E. Hoffberger School of Painting M.F.A. program at MICA, the scenes he chooses to visualize reflect broad humanizing narratives about mundane instances in black life: smiling children watching television or swimming, young women posing for prom pictures, mothers and young sons sharing intimate conversations on a couch. In these works, Gibbs engages a mature style that meanders between intricately rendered realist figurations and free-form gestural strokes reminiscent of works by artists like Alice Neal, Henry Taylor or John Sonsini.

Some of his newest paintings are currently on view at Ida B’s Table through January 31, 2019, as part of the restaurant’s monthly rotating exhibit, Necessary Tomorrows. We got a chance to visit Gibbs in his studio to view his latest series of oil work on canvas and discuss how his work has evolved over the years.

What inspired this body of work and the evolution in your work?

School and me challenging myself to be a student of all the things I want to master. I want to do this for the rest of my life. If I continue down this path, I want to evolve and dive into the practice of painting and learn what it is to be a really significant artist. I want to continue to grow, master my craft, and be a student of the game first. I’m taking the time to research a lot of the things I have learned in school and figure out ways to get better. Even if it’s not something that is easily recognizable, I know overtime that it is something that will start to manifest.

In many of your portraits, you use very gestural style that leaves sections blank or less realized than others. Why does this aesthetic recur in this new series?

Me not knowing the individual [in the paintings] forced me to not want to get too involved with every minute detail. I don’t think that was necessarily important. The person wasn’t important. It was the environment, the space, and the reaction—everything that was given besides the actual person. The emotion of the imagery, that was what was important. I’m working on not being bogged down by detail.

For “Studying God’s Word,” in particular, it’s unfinished but so is youth. The whole idea of growing up and continuing to learn and taking what you know and applying it to what and who you are at that moment in your life and continuing to shed other things, layers, adding subtraction. That whole notion of youth, growing, maturing is like a play with that whole dialogue. Also just showing the layers of people. We are all a work in progress and so is this painting.

When you were first playing with allowing underpainting to bleed through, there was something about it that didn’t feel as fully resolved as it does now. There’s something about it that feels like a homage to black memory. Is that your intention?

Absolutely. It’s a way to allow the process to be shown just so it can have a dialogue with what it is to be human, continuing to be vulnerable, being okay with the process, and figuring out a way to allow the undertone to function. To pay homage from where you come from and how you’ve allowed those things to mold and shape you into the being that you are. It’s bigger than just showing it, there is a function, a reason for how it operates within each piece. It’s not necessary for every painting, but when it necessary I know when to incorporate it.

It’s refreshing and very powerful that you focus on the innocence and humanity of black youth.

It’s something that I’ve been working with for years. Even though the body of work had changed, the contexts with which I place these people is strategic. Normalizing us being and existing. Everybody isn’t an entertainer, everybody doesn’t have to be glorified for their contribution to America in its entirety, just being you is enough. I want to acknowledge that and bring that presence to museums, galleries, and people so that they can view these experiences.

OPEN

Le Comptoir du Vin: For years, local diners knew the cozy space at 1729 Maryland Avenue as the home of Bottega—the celebrated BYOB from local restaurateur Adrien Aeschliman. The Tuscan spot later migrated to larger digs down the street, but the building still remains in the Bottega family. Former employees Will Mester and Rosemary Liss recently transformed the Station North space into a European bistro called Le Comptoir du Vin, French for “the wine counter.” At the new restaurant, Mester, formerly of Woodberry Kitchen and Parts & Labor, pairs a selection of French regional wines with dishes such as house sourdough with butter and grated daikon, steak tartare with country potatoes, gnocchi with duck ragout, and a signature yuzu cheesecake. The 35-seat spot is now open Tuesday-Saturday for dinner service. 1729 Maryland Ave.

COMING SOON

Pure Raw Juice: This fuel-up fixture has been providing colorful smoothies, pressed juices, and acai bowls to locals since its Federal Hill flagship debuted in 2015. Pure Raw expanded with a new shop in Towson soon after, and now, the juice bar is widening its footprint yet again with a third location in Hampden. Equipped with large windows and a mezzanine level, the new spot is expected to debut at The Rotunda shopping center in the spring of 2019. Pure Raw president Richard Manson says he’s looking forward to joining neighbors like MOM’s Organic Market and Brick Bodies in the mixed-used development. “We’re really excited to join the Hampden community,” he says. “It’s a community that really understands and respects what we do.” Hampden dwellers will easily be able to stick to their New Year’s resolutions with the shop’s signature juice blends including the “True Blood” (pineapple, beet, carrot, and orange) and Lemon Ginger-Aid, which fuses ginger root, lemon, and filtered water. 711 W. 40th St.

NEWS

Chef Ashish Alfred Heads to the Beard House: The chef/owner of French brasserie Duck Duck Goose in Fells Point recently received the ultimate culinary honor when he was invited to cook at the James Beard House in New York City next month. Alfred, who was classically trained at the French Culinary Institute of Manhattan, plans to showcase his passion for French technique with a five-course meal that incorporates some his favorite dishes at Duck Duck Goose. “Cooking at the Beard House is really a dream come true for me,” Alfred said in a statement. “It’s an amazing honor to be invited to such a center of culinary achievement and share my best work with an intimate group of discerning guests—even more so because we’ll be together in the heart of the holiday season.” Tickets for the dinner on December 20 at 7 p.m. start at $140.

David Thomas Wins Chopped: Regulars gathered at Ida B’s Table last night to watch executive chef David Thomas cook for judges Martha Stewart, Amanda Freitag, and Marc Murphy on a special Thanksgiving episode of Food Network’s Chopped. Thomas made Baltimore proud, and ultimately won over the judges in every round of the tournament-style competition. His Southern soul food-inspired dishes included a mac and cheese made with Stewart’s butternut squash soup, deep-fried turkey breast with cracklings and gravy, and a spoonbread hand pie with cranberry and port whipped cream. “For me to be standing here in this moment is a powerful thing,” Thomas said on the show, after he was crowned the Chopped champion and winner of a $10,000 grand prize. “It lets me know that I’m on the right path. I feel like the ancestors are smiling.”

Nick’s Inner Harbor Seafood Closing at Cross Street Market: There are many diverse stalls that will be operating in the newly renovated Cross Street Market by the time construction wraps up next year, but, sadly, longtime vendor Nick’s Inner Harbor Seafood won’t be one of them. After a drawn-out lease dispute with developer Caves Valley Partners, Nick’s will be closing its doors for good on January 7. According to the Baltimore Business Journal, the announcement of the closure comes after a settlement was reached between Caves Valley and Nick’s owner Kwang Lee last week. Next month, be sure to pull up a wooden barstool and celebrate Nick’s 46 year-run with one last round of oysters and massive 32-oz. beers. 1065 S. Charles St. 410-685-2020

SHUT (FOR NOW)

BonChon Canton: For the time being, Canton diners will have to look elsewhere when cravings for Korean fried chicken strike. A sign posted to the front door of Bonchon off of Boston Street indicates that the Asian-fusion eatery will be temporarily closed until further notice. It goes on to thank guests for their patience and understanding. There’s no word yet on the reasons for the closure, or on when the spot plans to reopen. We’re not sure how long devoted regulars can last without the twice-fried chicken wings, pork buns, and bibimbap bowls, so here’s hoping for a swift turnaround. 3500 Boston St.

When veteran rapper Eze Jackson was brought on as a producer for The Real News Network in August 2016, he pitched the idea to host an interview series that brought local performers together to address social and political issues. The twist? In true Charm City fashion, he wanted the conversations to happen around a newspaper-covered table with a pile of steamed crabs in the center.

“One of my favorite things to do as a Baltimore boy is eat crabs,” says Jackson, also the frontman of experimental hip-hop group Soul Cannon. “For me growing up, those were some of the best bonding times. I’ve seen family beefs squashed because people sat down at the table together to eat crabs. You start talking, and if somebody doesn’t quite know the right way to do it, you show them. It’s just such a great Maryland pastime.”

The quasi-talk show and crab feast taped its first episode two years ago and has since featured a handful of Baltimore greats (think TT the Artist, J Pope, Micah E. Wood, Shodekeh, Mike Evenn, and JPEGMAFIA), who perform in-studio and discuss everything from feminism in the arts to the perception of violence in hip-hop culture.

This summer, The Whole Bushel transformed into a live recording event held at Ida B’s Table—which is under written, in part, by The Real News Network. The first live show occurred in June with vocalists Bobbi Rush and Brooks Long, and the second in August featured soul performers Jonathan Gilmore and Ama Chandra. Guests were invited to hear the conversation and performances first-hand while cracking crabs alongside the artists at the restaurant.

“One of the things I kept hearing from people was, ‘When can I come eat crabs with y’all?’” Jackson says. “So I was like, ‘Let’s make it a live event.’ At the last one Jonathan Gilmore got everybody up dancing and they called me up there to freestyle a couple times. It was a lot of fun.”

The live iteration will continue at Ida B’s Table on Wednesday, October 24 from 7-10 p.m., when Jackson will be joined by brass legend Rufus Roundtree and QuiQui Martin—Jackson’s former Baltimore School for the Arts classmate who went on to become the lead singer of R&B girl group Isyss.

Jackson says that the talks have become a great platform for artists to address the issues that often inspire their work.

“You go on the road and everybody asks you the same interview questions,” he says. “‘How do you describe your sound?’ ‘Who are some of your influences?’ But for this show, I don’t give a shit about any of that. There are so many artists in the city that do community work outside of their music.”

For example, Jackson cites J Pope advocating for HIV awareness, local emcee Greenspan leading the fight against city food deserts, and Jonathan Gilmore’s work as a special education teacher in addition to his musical career.

Looking back at the show’s nearly two-year run, Jackson says one of the most poignant episodes was the first that aired, which featured Chandra alongside rapper Ashley Sierra and spoken word artist Neptune the Poet.

During the talk, Chandra shared her experience of surviving an assault in her home after the Baltimore Uprising, Neptune the Poet spoke candidly about two of her uncles who she lost to gun violence, and Sierra addressed corruption in the Baltimore City Police Department, saying: “It’s not just a few spoiled apples. What you have going on is a messed-up barrel. You need to restructure what you’re putting the apples in.”

“That episode gave me the most chills when we were done,” Jackson adds. “We covered so many heavy topics, so I knew I wanted to put that one up first. I also thought it was really important to start the show off hearing black women’s voices.”

On a personal note, Jackson says that he has enjoyed how the show has strengthened his relationships with other local performers. Especially with the upcoming live tapings—which will take a hiatus during the winter season and pick back up in the spring—he says he is looking forward to bringing more voices to the table.

“I love the culture of bringing people together around food,” he says. “Especially when it’s with artists who I didn’t know before. It’s been a great bonding experience. That’s the joy I get from it.”

Five things to eat, drink, see, hear, and do with your Charm City weekend.

EAT

Aug. 12: Ancestor’s Dinner

Ida B’s Table, 235 Holliday Street. 6-9 p.m. $60.

This Sunday, our go-to comfort food spot will premiere this first-of-its-kind dinner series that invites renowned chefs to take over the kitchen at Ida B’s Table to serve a family-style meal inspired by their ancestors. For the first installment, Charleston-born chef Benjamin “D.J.” Dennis, known for his appearances on Top Chef and Moveable Feast, will make a five-course dinner that will infuse the flavors of the Lowcountry into his signature Gullah Geechee cuisine. Revel in the chance to expand your culinary palate and learn more about the history and culture of Gullah food traditions.

DRINK

Aug. 10: Pints in the Park

Center Plaza, 120 W. Fayette St. 5-8 p.m. Free.

Leave the office on Friday afternoon and head straight to Center Plaza in the heart of downtown for Pints in the Park, a monthly outdoor happy hour featuring libations from local favorites Calvert Brewing Company, Heavy Seas Beer, and Linganore Wine Cellars. While sipping on three-dollar glasses of red, white, or hoppy, hear live tunes by Baltimore singer-songwriter Joi Carter, play a round of corn hole or Ping-Pong, and unwind during this perfect summer set-up.

SEE

Aug. 12: Sunday Summer Camp Series

R. House, 301 W. 29th St. 5-9:30 p.m. Free.

We miss the good ol’ days when our summer months were filled with bunkbeds, bug bites, and bonfires at sleepaway camp. From now until mid-October, relive those carefree days every Sunday night at R. House with a camp-themed movie series and frozen drinks from the food hall’s tropical mobile bar. This weekend, settle in for back-to-back screenings of The Parent Trap, featuring Lindsay Lohan’s still-charming film debut as a pair of twins, and Wet Hot American Summer, with pre-fame Amy Poehler, Bradley Cooper, and Elizabeth Banks in this ambitious and hilarious parody.

HEAR

Aug. 11-12: Moonrise Festival

Pimlico Race Course, 5201 Park Heights Ave. 11 a.m.-11 p.m. $109-$299.50.

You don’t need to rock kandi or know the PLUR handshake to have fun at Moonrise, but it sure wouldn’t hurt. This weekend, Baltimore’s fifth-annual EDM festival returns for a two-day celebration of every style of dance music from bass drops to hip-hop, with a stacked lineup highlighted by the likes of heavy-hitters Diplo, Marshmello, and A Boogie Wit Da Hoodie. Be sure to catch Saturday’s set by dub legend Rusko and an appearance by avant-rap royalty Vince Staples on Sunday.

DO

Aug. 11-12: AFRAM Festival

Druid Hill Park, 3001 East Dr. Sat. 12-8 p.m., Sun. 12-6 p.m. Free.

For its 42nd year, the city’s annual celebration of African-American life, music, and culture will return to Druid Hill Park for two days of family-friendly activities and events. During this jam-packed weekend, learn more about financial literacy, try your hand at yoga, peruse the open-air marketplace, and hear headline performer and pop songstress Ella Mai, whose single “Boo’d Up” has been inescapable this summer, along with sets by rising rapper Jacquees, local R&B group Dru Hill, and gospel singer VaShawn Mitchell.

Visual Art

First Fridays Free Curatorial Tour: Meleko Mokgosi: Acts of Resistance
As part of a free series at the Baltimore Museum of Art, curators give tours of exhibitions they curated and explain the shows in further detail, providing rich insight into the artists and their work. This month, senior curator of contemporary art and department head Kristen Hileman will lead a group through the much-talked-about show Meleko Mokgosi: Acts of Resistance. Mokgosi explores race and gender through intimate yet larger-than-life portraits and paintings of domestic environments. Curatorial tour from 2-3 p.m. Aug. 3; the show remains up through Nov. 11. Baltimore Museum of Art, 10 Art Museum Drive.

We Are Everywhere: Travels of the African Diaspora
Photographer Schaun Champion will show images from Baltimore and around the world that represent the African diaspora in her exhibit We Are Everywhere: Travels of the African Diaspora at Ida B’s Table, a beloved Southern soul food restaurant in downtown. The show is part of the monthly series Necessary Tomorrows, created by resident curator Sharayna Christmas to feature work that complements the visit and mission of the restaurant. Opening reception and artist talk, 5-8 p.m. Aug. 7. Ida B’s Table, 235 Holliday St.

Counterweight
Sera Boeno, Cevahir Özdoğan, and Noa Heyne examine concrete as a material and as a gender—its cultural and sociological implications and history—in the show Counterweight. Artist talks, a printmaking/archiving workshop with Lebanese archivist and artist Celia Shaheenon (Sept. 9), and an exhibition catalogue release on Sept. 21 will accompany the show. Aug. 10-Sept. 21, opening reception from 7-10 p.m. Aug. 10. The Menial Collection, 243 W. Read St.

Music

Summer in the Squares: Symphony Number One
Pull up a chair (or blanket) for the finale of this season’s Summer in the Squares. Symphony Number One will perform at Mount Vernon Place for the free series of shows that bring the work of emerging composers to the stage alongside beloved pieces by classical greats. During this show, the Baltimore-based chamber orchestra will feature the Aaron Copland’s “Appalachian Spring” alongside new works and pop favorites. 7-8:30 p.m. Aug. 29, Mount Vernon Place, 699 Washington Place

Baltimore International Surf Music Showcase
Four instrumental surf acts from around the world will take the Ottobar stage this month for a totally tubular night. Headlining the show will be Surfer Joe, based in Italy and often called the “international surf ambassador.” The legendary California surf band The Volcanics, and Les Agamemnoz (France) will also perform alongside local surf rockers the Flying Faders. 8 p.m. Aug. 15. Ottobar, 2549 N. Howard St.

Art/Sound/Now: Suldano Abdiruhman and The Compositions
In collaboration with the High Zero Foundation, The Walters Art Museum will present its annual ART/SOUND/NOW, featuring artists creating soundscapes throughout the museum’s various gallery spaces. This year’s event highlights work by interdisciplinary artist Suldano Abdiruhman, a member of the artist collective BALTI GURLS and cofounder of 4c Gallery. 7-8:30 p.m. Aug. 23. The Walters Art Museum, 600 N. Charles St.

Film

High Fidelity / Empire Records Double Feature
When a beloved music shop in Baltimore turns 25, a nostalgic screening of two cults classics is in order. The Sound Garden was born in 1993, and shortly thereafter, the films Empire Records and High Fidelity were released—in 1995 and 2000, respectively—both set amid the backdrop of record stores. And if watching these back-to-back on the big screen weren’t nostalgic enough, please note they’ll be screened on 35mm. 7-11 p.m. Aug. 30. The SNF Parkway Theatre, 5 W. North Ave.

Theater

Variations on Sacrifice
Rapid Lemon Productions will present its annual Variations Project this summer with Variations on Sacrifice. Eleven 10-minute plays by local authors will premiere during two weeks, followed by a third week (new this year) of staged readings of eight additional plays. Audiences of 2017’s Variations on Magic voted to select this year’s theme, Sacrifice. Plays, Aug. 3-12; staged readings, Aug. 16-19. Baltimore Theatre Project, 45 W. Preston St.

Literary Arts

‘Sentiments’ by Press Press: Baltimore Book Launch
What could be better than a summertime potluck? A summertime potluck hosted by Press Press, with readings to satiate your palate. The launch of “Sentiments: Expressions of Cultural Passage,” the latest publication by Press Press, will feature readings about creating sanctuary, by Bilphena Yahwon, Rami Karim, and others, beginning at 5 p.m., plus a reading of “Manifesto for Sanctuary-Building & Sanctuary-Keeping.” Bring along a snack or something to grill at this community potluck of Baltimore creatives. 3-7 p.m. Aug. 11. Press Press, 427 N. Eutaw St.

Miscellanea

Comedy, Music and Poetry Showcase with Heda Rose and Guests
A lineup of Baltimore talent will take the Motor House stage for an evening of poetry, standup comedy, and music, headlined by vocalist, songwriter, actress, model, activist, and film producer Heda Rose. The remaining lineup includes comedian Larry Lancaster, comedian Ebony “Miz Jaxxxn” Jackson, comedian Ray Diva, and poet Gradalove. Heda will perform a comedy set and music set with a live band. 8-11 p.m. Aug. 31. The Motor House, 120 W. North Ave.

Fluid Movement’s ‘The Water Ballet’
The Baltimore-based performance art group Fluid Movement channels the master of suspense Alfred Hitchcock for its latest production, “The Water Ballet” at Patterson Park. Take a deep dive into all that horrifies you. Day and night shows, Aug. 3-5. Patterson Park.

There aren’t many people who can tell you what Juneteenth is or why it’s a significant holiday to celebrate. June 19 is known as the black Independence Day that has been observed in African-American communities since 1886. The day is meant to commemorate the abolition of slavery in the U.S. and celebrate the advancements of the black community since emancipation.

“The people of Texas are informed that, in accordance with a proclamation from the Executive of the United States, all slaves are free,” read the general orders from the Union Army’s Maj. Gen. Gordon Grange on June 19, 1865. “This involves an absolute equality of personal rights and rights of property between former masters and slaves, and the connection heretofore existing between them becomes that between employer and hired labor.”

The celebration’s roots go back to Galveston, Texas, where it was first celebrated on June 19, 1865 after the slaves there found out two years after the Emancipation Proclamation was signed that they were freed. It has evolved over the years to families and communities honoring the day with parades, local bands, fellowship, and food. The menu usually consists of red-colored items—red velvet cake, red soda, watermelon, and spicy hot links—with classics like fried chicken and black-eyed peas making an appearance. The crimson color is symbol of ingenuity and resilience in bondage.

But we don’t have to be in Texas to celebrate, so here are some events happening in the Baltimore area.

6/15: BFSA Juneteenth Celebration
The Johns Hopkins University Black Faculty and Staff Association (BFSA) is hosting an event that will feature speakers including Councilman Brandon Scott and Rev. Donte Hickman with performances by The Fresh Wind Choir of Southern Baptist Church, Keur Khaleyi African Dance Company, and storyteller Janice the Griot. There will also be activities for the whole family with face painting, magic shows, and games to commemorate the holiday. The Johns Hopkins University, Glass Pavilion, Levering Hall, 3400 N. Charles St.

6/16: Books & Breakfast – A Celebration of Juneteenth
The Oak Hill Center for Culture and Education is teaming up with the Baltimore Black Worker Center to commemorate the holiday by reflecting on the progress of African- American communities since the abolition of slavery. This free event will include breakfast and books, worker rights training, and an interactive timeline on the history of African-American work in the U.S. The Oak Hill Center for Culture and Education, 2239 Kirk Ave., 10 a.m.-12 p.m., Free

6/16: Annual Juneteenth Celebration
The Academy Art Museum in Talbot County is partnering with the Chesapeake Children’s Book Festival this year for their annual Juneteenth celebration. Gather for a day of spoken word, dance performances, face painting, and crafts to celebrate the holiday and the year of Frederick Douglass. Academy of Art Museum, 106 South Street, Easton, 10 a.m.-3 p.m., Free.

6/16-6/17: Juneteenth Reservoir Hill Garden & Home Tour 2018
Celebrate with the Reservoir Hill community in their 24th annual Juneteenth affair. The neighborhood will come alive with music, historic games and storytelling, and carriage rides with the Arrabers. Participants will also be able to tour some of the historic homes and learn about the history of African Americans in the area. Dovecote Café, 2501 Madison Avenue, 12 p.m.–5 p.m., $15

6/19: Juneteenth Celebration at Port Discovery
It’s never too early to teach children about history. Take the family down to Port Discovery to learn about African-American quilting and its importance in passing messages along during slavery. Kids will get the chance to make their own quilts and play games that will help them identify historical black figures. Port Discovery Children’s Museum, 35 Market Place, 10 a.m.-5 p.m., $15.95

6/19: Juneteenth at Ida B’s Table
Food is a big part of celebrating Juneteenth and what better place to dig in than Ida B’s Table? The restaurant is hosting award-winning culinary author Toni Tipton Martin at their Juneteenth celebration. The evening will include song, fellowship, and, of course, a multi-course dinner of traditional Juneteenth dishes from chef Dave Thomas. Attendees will also receive a signed copy of Martins’ cookbook, The Jemima Code. Ida B’s Table, 235 Holliday Street, 7 p.m.-10 p.m., $125

OPEN

The Walters Cafe: If hunger pangs strike while perusing the collections at the Walters Art Museum, this recently renovated café on the first floor has got you covered. The eatery has been updated with contemporary décor and a brand-new menu offering beer and wine, as well as salads, sandwiches, sweets, and snacks sourced from local purveyors. Be on the lookout for hometown favorites including Scotty Cakes baked goods, Mouth Party Caramels, Ceremony Coffee, and other sustainable fare from the socially conscious chefs at City Seeds. Aside from regular breakfast and lunch service, the café will be open until 8:30 p.m. on Thursday evenings for visitors hoping to grab bite to eat before touring the galleries or attending performances in the museum’s famed Sculpture Court. 600 N. Charles St., 410-547-9000

Baltimore Soup Company: South Baltimore locals are already raving about the newest restaurant tenant to open on the first floor of the 2 E. Wells apartment complex in Riverside. Earlier this week, the second location of Baltimore Soup Company—whose flagship is in Towson—opened its doors offering a variety of sandwiches, salads, and, of course, its namesake soups. Daily specials vary, but frequent options include steamy bowls of Maryland crab, hearty vegetable, chicken corn chowder, and tomato-basil bisque. 2 E. Wells St.

Culinary Architecture Cafe: In other South Baltimore news, this spinoff of Culinary Architecture Market in Pigtown debuted inside the historic Lion Brothers Building in Hollins Market earlier this month. The building, which was recently restored by Cross Street Partners, is also home to The Grid—a modern co-working space from University of Maryland BioPark. The spot specializes in coffees paired with fresh-baked pastries, biscuits, sandwiches, soups, and flatbreads. 875 Hollins St.  

COMING SOON

Darker Than Blue: Waverly locals probably remember Darker Than Blue—chef Casey Jenkins’ sophisticated soul food spot that closed its doors in 2013. Now, Jenkins has plans to revive the concept in the Northwood Plaza Shopping Center near Morgan State University. He’s currently in the final phases of raising capital for the project, and hopes to open during the second quarter of 2019. Although the location will be different, Jenkins says that the restaurant’s classics (think fried catfish, citrus-glazed salmon, chicken and waffles, and Louisiana tilapia) will make a comeback on the menu. 1534 Havenwood Rd.

NEWS

Michelle Obama Celebrates Birthday with Spike Gjerde: Spike Gjerde’s new restaurant A Rake’s Progress, situated inside the trendy Line Hotel in the Adams-Morgan neighborhood of Washington, D.C., might not be open to the public yet—but its team got in some good practice serving a special meal to former First Lady Michelle Obama and former President Barack Obama in honor of Michelle’s birthday. Although D.C. boasts plenty of culinary options, we’re not surprised that the former FLOTUS chose one of Gjerde’s spots to celebrate the big 5-4. She’s been known to frequent Woodberry Kitchen whenever she is in town. A Rake’s Progress is expected to officially debut later this month. 770 Euclid St NW, Washington, D.C., 202-588-0525

EPICUREAN EVENTS 

1/24: Calasag Filipino x Soul Food Pop-Up at Ida B’s Table
At this special culinary collaboration next week, Dylan Ubaldo of the local Calasag Pop-Up will fuse his Filipino flavors with the modern soul food at Ida B’s Table. Dishes on the evening’s menu will include grilled octopus marinated in a banana ketchup, catfish with sweet potato fritters and collard greens, smoked pork cheek, and Louisiana-style beignets made from purple yams and coconut sugar. Both Ubaldo and Ida B’s owner/executive chef David Thomas will be sharing their thoughts on the inspiration behind the dishes throughout the evening. Ida B’s Table, 235 Holliday St., $65, 6:30-9:30 p.m.

SHUT

Dimitri’s Tavern: Another dive bar bit the dust last week. After nearly 45 years in business, Dimitri’s Tavern on Falls Road in Hampden has closed its doors as owner James Dimitri prepares for retirement. According to reports by The Sun, the building—now owned by local developer CityWide Properties—will soon be transformed into a Mexican restaurant offering scratch-made dishes and happy hour specials. Aside from its affordable drinks, Dimitri’s was best known for its packaged goods and no-holds-barred karaoke nights. 3820 Falls Rd. 

Five things to eat, drink, see, hear, and do with your holiday weekend.

 EAT

Dec. 31: Celebrate New Year’s Eve at Ida B’s Table

Ida B’s Table, 235 Holliday St. 9 p.m. $91.79. 410-844-0444.

Although Ida B’s Table opened its doors four months ago, it has quickly become one of the most exciting establishments in the city. If you haven’t experienced this modern soul food yet, make it a New Year’s resolution and find yourself there for a special Sunday feast. Ring in 2018 with a four-course dinner by chef David Thomas plus live music by local soul singer Ama Chandra to boot. Each plate on the menu is inspired by African-American history and traditions, including the re-envisioned “chicken” and waffles, black bass with black-eyed peas, and grilled rack of lamb with spoon-bread masala. Just be sure to leave some room for Ida B’s fantastic desserts, like scratch-made sweet potato cheesecake with a champagne toast.

 DRINK

Dec. 31: Suspended Brewing Company’s First Pour New Year’s Eve Party

Suspended Brewing Company, 912 Washington Blvd. 8 p.m. $60.

After three years in the making, Suspended Brewing Company is finally pouring out the first brews from its brand-new brewery in Pigtown. On Sunday evening, grab an inaugural pour (or few) of their creative and sustainable microbrews before singing “Auld Lang Syne.” Cocktails will also be on tap, non-alcoholic drinks will be flowing from Vigilante Coffee and Wild Kombucha, and hangover-repellent chow will be slung by the bun masters of Ekiben. Partake in a midnight beer toast when the clock strikes 12 and fill up a crowler to take home.

 SEE

Dec. 31: John Oliver

The Hippodrome Theater, 12 N Eutaw St. 7-9:30 p.m. Prices vary.

This New Year’s Eve, say goodbye to another crazy year with some much-needed, unfiltered humor from this irreverant British comedian. We were as surprised as anyone when John Oliver became one of America’s most beloved nighttime talk show hosts after cutting his comedic chops as one of Jon Stewart’s foreign correspondents on The Daily Show. But his brainy, sometimes cantankerous brand of comedic news has become a household favorite thanks to his half-hour HBO show, Last Week Tonight. With two back-to-back shows at the Hippodrome this New Year’s Eve, allow this beloved Brit’s charming wit and candid commentary send 2017 off with a bellyaching bang.

 HEAR

Dec. 30: A Tom Petty Celebration

The 8×10, 10 E. Cross St. 8 p.m. $15. 410-625-2000.

In early October, heartbroken fans and fellow musicians mourned the loss of Tom Petty, one of the greatest singer-songwriters and guitarists of all time. Known as a mainstay of rock-and-roll since the 1970s, Petty, with the help of his band, The Heartbreakers, has become a legendary icon with his masterful guitar skills, signature harmonica riffs, and insightful lyrics, evident in hit songs like “Free Fallin’,” “Mary Jane’s Last Dance,” and “I Won’t Back Down.” On Saturday, pay homage with a tribute concert featuring local musicians such as Jack Denning, Warren Boes, Keith Tuttle, Eric Dixon, and Steve Blake. A portion of the proceeds will go to the Grammy Foundation’s MusiCares Charity, who named Tom Petty their Person of the Year.

 DO

Dec. 30: Kwanzaa Celebration 2017

Reginald F. Lewis Museum, 830 E. Pratt St. 12-4 p.m. $5. 443-263-1800. 

The New Year is just around the corner, but we’re not quite finished with the holiday season. After all, we’re only midway through Kwanzaa. This holiday is not limited to a religion but is rather an all-encompassing celebration of African-American culture, tradition, and heritage. On Saturday, learn about the seven-day holiday at Baltimore’s biggest Kwanzaa event featuring African-American dance, storytelling, workshops, and art at the Reginald F. Lewis Museum. Catch performances by the Sankofa Dance Theatre, listen to lectures by food nutritionist Tambra Raye Stevenson and genealogy expert Dr. Donna Hollie, and participate in a gallery walk with quilter Joan Gaither through her new exhibit, Freedom: Emancipation Quilted & Stitched. And don’t miss out on the traditional African marketplace where artisans will be showcasing unique crafts and handmade gifts. 

Even before you bite into your octopus po’ boy slider or a take of sip of the rummy Promised Land, you get a good sense of the story Ida B’s Table is trying to tell. There’s the hostess who oozes Southern hospitality as she greets you at the door, an indoor wrought iron “fence” that evokes the porches of the Deep South, and Baltimore artist Ernest Shaw’s portrait of the restaurant’s titular heroine and triple threat—newspaperwoman/suffragist/co-founder of the NAACP Ida B. Wells—presiding over the place. Next to her portrait is an inscription that reads: “The way to right wrongs is to turn the light of truth upon them.” 

While shining a light on soul food, Ida B’s is also redefining the genre. Owner/chef David Thomas (formerly of Parkville’s Herb & Soul) and his wife, Tonya, offer up a new, modern take on a complicated cuisine, whose origins go back to slavery, when heavy seasoning and spices helped extract the flavor from the scraps and rations slaves received. 

Chef Thomas, whose Greensboro-born grandmother, Anna Poole Thomas, was the daughter of a slave, grew up watching her toil in the kitchen as she ground her own salt, spices, and cornmeal. In many ways, this spot is built on the memories of his grandmother’s soulful cooking. 

Have a conversation with the chef and you’re likely to get a history lesson. He will tell you that the term “soul food” is most commonly used when describing the foods from the Deep South and was coined in the ’60s, when “soul” was commonly used to define anything affiliated with Black-American culture. And while his restaurant is on a mission, Thomas’ goal is to provide a narrative that doesn’t, in his words, “hit people over the head.” 

Melding the traditions of Africa, Europe, and the Americas, soul food is one of the original fusion cuisines, but Thomas takes it a step further with his own interpretations. 

Open for breakfast, lunch, dinner, and brunch, the menus—compact, but wide-ranging—cleverly carry through a newspaper theme not only to honor Ida “B” Bell Wells-Barnett, but as a nod to the partnership between the Thomases and The Real News Network (with which it shares a building). On the dinner menu, appetizers are “Leads,” entrees are “Features,” sides are “Sidebars,” and desserts are “Final Edits.” (Sure, it could be hokey, but it makes the menu a fun read.)

Over several visits, I was most impressed with the intensity of flavor in each and every dish—Thomas does his grandmother proud. In the Leads section of the menu, we enjoyed the clever take on Buffalo wings—crispy curry wings with sweet and spicy curry glaze. Another hit was the Herb and Soul Rolls (pulled jerk chicken paired with Liberian greens, candied yams, and house-made barbecue sauce tucked inside a deep-fried spring roll wrap). Within minutes, the plate was completely clean.

We also enjoyed the inventive so-called Southern sushi, a concoction of rice, blackened chicken, and pickled vegetables rolled in a collard exterior and perfect for the non-red meat eater at the table. In the Features section, the fried chicken, dredged in flour, Old Bay, and garlic powder, was exactly what we’d hoped for—velvety on the inside and crackly on the outside. The dish (offering excellent value at $12 for two pieces) arrived with Tonya’s buttery house-made buttermilk biscuit and a choice of sides. Our server suggested we pair it with the mac and cheese with penne and aged cheddar and the Liberian greens (spiced collards), and she did not steer us wrong.

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THE COCKTAILS
Technically they’re not a “dish,” but don’t skip the well-crafted (and cleverly named) cocktails by Chelsea Gregoire including The Seventh Son with gin, lemon, lavender, and berries.

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Seafood offerings included a beautifully plated piece of local blue catfish that is served on a bed of stewed tomatoes and nicely offset by a rich cheddar faro risotto. The seared scallop special—five fat pieces of shellfish bathed in brown butter and burrowed into a bed of red quinoa—was also fantastically fresh and flavorful.

A visit at lunchtime revealed other gifts from the kitchen. Among them, a Southern spun kale Caesar salad dotted with cornbread croutons and heads-on blackened shrimp. The ultimate fusion dish was the Southern Seoul Reuben. Thick slices of pastrami were piled between two slices of marble rye and slathered with mustard aioli, then topped with crunchy collard kimchi.  It was a playful soul-food-meets-Korea-meets-Jewish-deli take on the classic Reuben.  

If you want to end on a sweet note, keep in mind that Tonya turns out all of the house-made desserts, so it’s best to save the diet for another day. The coffee-cake bread pudding drizzled with crème Anglaise and topped with sorghum whipped cream was possibly the most delectable dessert we’ve eaten all year. 

Adding to the exceptional experience, service was impeccable without feeling intrusive. On our lunch visit, we particularly enjoyed meeting Dave and Tonya’s server son, Brendan. Despite the lunchtime rush, he remained attentive, informed, and effortlessly amiable. Above all, the restaurant succeeds in its mission to serve as a much-needed gathering spot. Somewhere out there, Ida B. is smiling. 

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IDA B’S TABLE 235 Holliday St., 410-844-0444. HOURS Sun. 10 a.m.-3 p.m.; Tues.-Thurs. 9 a.m.-3 p.m.; 4-9 p.m.; Fri.-Sat. 9 a.m.-3 p.m.; 4-10 p.m. PRICES Appetizers/salads: $5-10; entrees: $12-32; desserts: $2-9. AMBIANCE Artsy industrial.   

Back in 2015, local journalism nonprofit The Real News Network approached chef David Thomas about partnering to open a restaurant inside its downtown building on the corner of Holliday and Saratoga streets.

“The Real News is this no-nonsense organization that is very much trying to be a voice for the voiceless,” Thomas says. “And, in most cases, that is those in the African-American community. It really made sense to me that this restaurant paired nicely with their mission.”

This weekend, after more than one year of planning, Thomas will officially debut Ida B’s Table—his homage to legendary journalist and civil rights activist Ida B. Wells that emphasizes modern soul food.

“The only true American cuisine is Southern cuisine,” says Thomas, who previously owned Herb & Soul in Parkville. “When slaves came from Africa, they brought foods like yams, watermelon, and salted fish, and the natives helped us to cultivate the land. I just want people to understand that local sustainability was not cliché for the slaves—it was how they survived.”

To properly introduce the community to the new concept, Thomas and his wife, co-partner Tonya Thomas, will be hosting a star-studded lineup of grand opening events running from Saturday, September 23 to Tuesday, September 26.

The celebration kicks off on Saturday, September 23 with a special event featuring activist and Hollywood actor Danny Glover (think Lethal Weapon and Angels in the Outfield.) Glover sits on the board of The Real News Network, and Thomas says that he has been involved in the restaurant since the beginning.

“Most restaurant openings don’t have this type of fanfare unless you’re a big chain or a big-name chef,” Thomas says. “But Ida B. Wells is worthy of that type of spectacle.”

Aside from sharing his grandmother’s monkey bread recipe with Thomas to feature on the menu at Ida B’s, Glover will also be cooking up his family’s time-honored gumbo for the event.

“The recipe has been passed down in his family for 100 years,” Thomas says. “I’m always excited when I can put my hands on that much history.”

Saturday’s ribbon-cutting will also feature a talk by Chicago-born author Michelle Duster, a direct descendent of Ida B. Wells who will read passages from her books detailing her great-grandmother’s work and legacy.

Emceed by local musician and Real News correspondent Eze Jackson, the evening’s program will also highlight live jazz sets by Ama Chandra and Lafayette Gilchrist. And, of course, Thomas will be whipping up a special prix-fixe meal for all attendees featuring Glover’s gumbo, fried chicken with pimento cheese, wild game hen, and biscuits with caramelized peaches and cardamom-sorghum whipped cream for dessert.

The grand opening festivities continue with a family-friendly workshop led by local music educators Jamaal “Mr. Root” Collier and Max Bent on September 24, a special industry night on September 25, and a presentation by culinary historian Michael Twitty paired with a meal inspired by his book on September 26.

Though Thomas is no stranger to the local culinary scene, he says that it’s refreshing to be able to launch something new.

“Restaurants are like babies,” he says. “You conceptualize them, and think and dream about them for so long that, even once you get them up and running, your mind never stops working. I’m always looking forward and thinking ahead.”

COMING SOON

Ida B’s Table: Husband-and-wife duo David and Tonya Thomas are going all out to celebrate the grand opening of their new modern soul food spot downtown next month. The restaurant is currently in soft-opening mode, with an official debut scheduled for late-September. The owners plan to introduce the space with a star-studded events lineup including a celebrity cook-off with Hollywood director and Lethal Weapon star Danny Glover on September 22, family-friendly brunch with actress and dancer Maria Broom (The Wire) on September 24, and a special event with culinary author Michael Twitty on September 26.

The restaurant—which is named after pioneering editor Ida B. Wells and underwritten by local journalism nonprofit The Real News Network—will serve Thomas’ signature soul food with plates like a catfish Reuben and short ribs in bourbon gravy. It will also highlight a cocktail program spearheaded by Drinkable Genius guru Chelsea Gregoire. 235 Holliday St., 410-844-0444

In Bloom: Speaking of husband-and-wife duos, Kevin Perry and Cecilia Benalcazar are switching things up at Live2Eat, their five-year-old dining destination in Federal Hill. The owners recently joined forces with chef Cyrus Keefer (previously of Birroteca, Alewife, and Fork & Wrench) and Keefer’s wife, Angela, to launch a new concept in the Light Street space. Slated to debut at the end of August, In Bloom will feature small plates (think roasted cauliflower and Perry’s signature risotto fritters), an in-house pasta program, French bread pizzas, and globally-influenced entrees. 1444 Light St., 443-449-7129

Showroom: Come fall, Station North arts hub Motor House will boast this new café and performance venue. Taking up a 2,800-square-foot space on the building’s first floor—which was previously a Ford automobile showroom—the eatery will feature vintage tile floors, bar and table seating for 70, and large windows overlooking North Avenue. With local chef Daniel Horowitz at the helm, the kitchen will churn out dishes including spicy pork-shoulder stew, braised beef short ribs, and hot-pressed sandwiches topped with everything from Texas brisket to Peruvian chicken. In keeping with Motor House’s mission, the café will come equipped with its own stage and DJ booth, and feature walls highlighting local artwork. 120 W. North Ave., 410-637-8300

Stanford Kitchen: Soon, Owings Mills locals will no longer need to trek south to get a taste of this swanky steakhouse that operates locations in Columbia and Rockville. Early next year, a smaller spinoff will launch in the 4,200-square-foot space that previously housed Stone’s Cove KitBar near the Stevenson University campus off of Owings Mills Boulevard. The restaurant’s New American specialties will carry over into the new space, with dishes ranging from wood-fired chicken and pan-roasted cod to New York strip and Eastern Shore crab cakes. 10997 Owings Mills Blvd., Owings Mills

OPEN

DJ’s Ice Shack: Big things are happening for Iron Rooster—the Annapolis-based breakfast-all-day brand that set up shop at Canton Crossing in 2015 and opened a spinoff in Cockeysville last year. Not only will the eatery be opening a new location at McHenry Row in Locust Point later this month, but it has also debuted an offshoot ice cream stand across from its restaurant in Canton. Conveniently stationed near the playground at Canton Crossing, the freestanding shack has become a go-to family spot for after-dinner treats. Offerings include ice cream sourced from Trickling Springs Creamery in Mechanicsburg, Pennsylvania, and classic snowball flavors like Tiger’s Blood and egg custard with marshmallow. 3721 Boston St.

EPICUREAN EVENTS

TO 8/26: Baltimore Vegan Restaurant Week

There’s still time to dig into the dairy-free dishes that local restaurants are trotting out in honor of the first-ever Baltimore Vegan Restaurant Week. Throughout this weekend, more than 30 city spots will continue to run special plant-based prix-fixe menus in conjunction with their regular offerings. Participating spots include The Rowhouse Grille, Luigi’s Italian Deli, Joe Squared, Modern Cook Shop, and Cava Mezze.

8/26: The Bubble Room at The Lord Baltimore Hotel

Travel back in time at this 1930s-inspired soiree in The Lord Baltimore Hotel’s historic Calvert Ballroom. Dress to the nines (the hotel will provide white gloves for the guys and nosegay bouquets for the ladies) to enjoy live music by Tommy Joy and his 10-piece band, and an a la carte menu with classic cocktails and dinner dishes. Specials of note will include clams casino, Cornish game hen, crab imperial, Baked Alaska, and a traditional Gin Fizz. The Lord Baltimore Hotel, 20 W. Baltimore St., 410-539-8400, 6:30 p.m.

9/14: Dining out for Life

Now in its 24th year, this day-long dining promotion donates a percentage of patron’s checks to local meal delivery organization Moveable Feast—which works to feed Marylanders with HIV/AIDS, cancer, and other serious illnesses. More than 50 restaurants scattered from Reservoir Hill to Reisterstown are on board to participate, vowing to contribute 25-50 percent of each check to the cause. 

10/8: The Smoke Show
Mark your calendar for this epic barbecue collaboration between chefs Chad Gauss of The Food Market in Hampden and Josh White of Cockeysville ’cue joint Smoke. The tailgate-style event will feature a menu that fuses the styles of both restaurants, with eats including sliders, ribs, potato skins, tacos, bao buns, and s’mores. There will also be plenty of local beer, wine, cider, and bourbon cocktails to wash down all of the eats. Whitehall Mill, 3300 Clipper Mill Road, 3 p.m., $55

NEWS

Baltimore Whiskey Company: Big changes are on the horizon for The Baltimore Whiskey Company (BWC) in 2018. On the heels of announcing its location in Union Collective next year, the Remington distillery recently leaked the label for its new Epoch Straight Rye Whiskey—which will mark the first on the market distilled in Baltimore in more than 50 years when it debuts in 2018. Luckily, there is plenty of BWC’s Charles Street Apple Brandy and Shot Tower Gin (which recently clinched a gold medal at the prestigious San Francisco World Spirits Competition) to hold us over in the meantime. 2800 Sisson St., 443-687-9099

SHUT

PJ’s Pub: Johns Hopkins University students and alumni—as well as the Charles Village community at large—are lamenting the loss of this 33-year-old neighborhood sports bar, which closed for good after last call early this morning. Owner Jerry Smith announced his plans to retire in an interview with The Sun earlier this week: “It’s time to go to the beach,” he said. PJ’s was best known as a hangout to tune into college sports while chowing down on tacos, pizza, burgers, and chicken wings. Regulars have taken to Facebook to send well-wishes to Smith, thanking him for the memories and calling him the “Godfather of JHU.” 3333 N. Charles St.

COMING SOON

Ida B’s Table: The downtown dining district will soon welcome this new comfort food concept from chef David Thomas, who formerly operated Southern-inspired haunt Herb and Soul in Parkville. Named after pioneering editor and activist Ida B. Wells, the restaurant (which is underwritten by local journalism nonprofit The Real News Network) will serve Thomas’ signature soul food with plates like a catfish Reuben and short ribs in bourbon gravy when it opens in July. Other highlights will include a cocktail program spearheaded by Drinkable Genius guru Chelsea Gregoire, an array of morning coffees, and prepared foods to-go during lunch. 235 Holliday St.

Bmore Licks: This yet-to-open ice cream shop will highlight more than 100 handmade flavors when it cuts the ribbon this July. The hard-to-miss building, situated on the corner of Eastern and South Milton avenues in Highlandtown, boasts an enticing exterior with hand-painted murals of ice cream cones and cherry-topped milkshakes. The art reflects the menu, which will list sundaes, shakes, Italian ice, snowballs, and even a few vegan ice cream flavors. Also be on the lookout for a few outside-of-the-box offerings including cones filled with espresso, and waffle-cone tacos and nachos. 2437 Eastern Ave.

Bluebird Cocktail Room: Former Woodberry Kitchen bartenders Paul Benkert and Ben Poole are opening this new literary-inspired bar in Hampden later this month. The 104-seat-space, located one floor above Belgian beer bar De Kleine Duivel, will feature large communal tables, navy blue walls, a gas fireplace, and a long bar that will be used for pub-style dining service. The cocktails (named after the likes of Ernest Hemingway and Virginia Woolf) will be complemented by a menu of European bistro fare including charcuterie, fried sweetbreads, and steak frites. 3602 Hickory Ave.

Sandlot: Though the grand opening of this outdoor oasis at Harbor Point has been delayed a few times due to weather, it is set to officially debut to the public on June 12. The waterfront playground from Spike Gjerde and Corey Polyoka of Woodberry Kitchen will offer volleyball and bocce courts, lounge chairs, an outdoor performance area, and eats served out of tricked-out shipping containers. Aside from cocktails, smoothies, and ice cream, the spot will also feature nachos, sandwiches, and an array eats on a stick (think corn dogs and kabobs.) 1000 Wills St.

OPEN

The Grub Factory: As Charm City’s vegan offerings continue to skyrocket, this new dairy-free destination joins the scene in Midtown with specialty platters, sandwiches, and a signature mac and cheese that took home first prize at this year’s Vegan Mac and Cheese Smackdown. The café—an extension of the Pan Afrikan Liberation Movement—saw lines out the door for its grand opening last month, debuting dishes like meatless gyros, cheesesteaks, and cashew-kale salads. The new spot also adds to the city’s vegan brunch scene, churning out breakfast-all-day options including French toast platters, tofu scrambles, and gluten-free peanut butter pancakes. 1210 N. Charles St.

CH-CH CHANGES

Colette: Foodies flocked to this French favorite in Station North to grab one last order of gruyere beignets last weekend, after management took to social media to announce that the spot would be seeing a major transition in the coming weeks. Owner Adrien Aeschliman, who also operates Bottega around the corner, has decided to move the cozy Sicilian staple into the Colette space following a 10-day renovation. Though Colette will reopen as Bottega later this month, management has vowed to maintain its fan-favorite $10 pasta nights on Mondays. Stay tuned for more details. 1709 N. Charles St.

Cinghiale: Big things are happening at this pasta palace in Harbor East. Not only did the spot recently debut a revamped outdoor patio, but it is also introducing a three-course Sunday brunch prix-fixe featuring a spread of serve-yourself antipasti, Italian entrees, and decadent desserts. Dishes to look out for include over-easy eggs with crispy porchetta, ricotta with granola and strawberry preserves, pork-filled pasta with sage brown butter, and mascarpone panna cotta. 822 Lancaster St., $29, 410-547-8282

EPICUREAN EVENTS

Local Union Hour: Lately, Union Craft Brewing has been on a roll with its Friday-night food mashups. On the heels of hosting pop-ups with local favorites like Ekiben, The Charmery, and Big Softy, the brewery is throwing yet another get-together—this time with South Baltimore staples The Local Fry and Idle Hour. On June 2 from 6-11 p.m., head to the brewery to crack open a can of Duckpin, snack on specialty fries, and get down to music spun by three of Idle Hour’s favorite DJs: M. Scott Mayer, DJ Double A, and DJ Mudbone. 1700 Union Ave., 410-467-0290

Meet the Brewer Series at Parts & Labor: The guys behind Diamondback Brewing are making their way to Remington this weekend to unveil a collaborative beer with the team from Parts & Labor. The Locust Point brewery created a Russian-style Kvass specifically for the event, brewed with leftover rye and spelt bread from Parts & Labor and conditioned on raisins and strawberries. Head to the Remington restaurant this Saturday, June 3, from 12-4 p.m. to sample the beer along with $3 snacks and flights of four other Diamondback brews on tap. 2600 N. Howard St., 443-873-8887

SHUT

Annabel Lee Tavern: The local food community suffered a loss last week when owner Kurt X. Bragunier announced that he would be closing this beloved tribute to Edgar Allan Poe due to ongoing financial issues. The restaurant, best known for its gothic décor and walls sprawled with poetry, served its last crab cakes paired with pints of RavenBeer last weekend. There’s no word yet on what will become of the shuttered South Clinton Street spot. 601 S. Clinton St.

Langermanns: After eight years of serving shrimp and grits in the Canton Can Company, the owners of this Lowcountry restaurant have decided that it’s time to move on. According to the Baltimore Business Journal, the restaurant closed its doors earlier this week due to financial concerns. Langermanns also operated a spinoff in Federal Hill at one point, which closed in 2014 and has since been transformed into German beer bar Das Bier Haus. 2400 Boston St.