While tricked-out martinis—with balsamic vinegar, pickled grapes, and even squid ink—are all the rage these days, the classic martini never goes out of style. And at some area restaurants, including Peter’s Inn, The Ruxton, Cece’s of Roland Park, and Wye Oak Tavern in Frederick, classic is taken a step further with sidecar service, meaning there’s a small, single-serve carafe of alcohol on the side.

Sidecar service is believed to harken back to the 1940s with Joseph Drown, founder and then-owner of the Hotel Bel-Air. Drown put his own spin on the drink by introducing the idea of a sidecar, basically a drink refill nestled on a small bowl of ice, as an accompaniment to keep the cocktail cold. To make it even more elegant, the whole affair was placed on a silver tray.

At Peter’s Inn, which has always been known for its martinis (not to mention garlic bread and general quirkiness), co-owner Karin Tiffany wanted a drink that would make a splash when the rowhome restaurant reopened after a fire led to its closing in 2017.

When the renovated biker bar reopened in the fall of 2018, Tiffany leaned into nostalgia by serving the drink (4 to 4 1/2 ounces of gin or vodka), its accompanying sidecar (another 4 ounces of alcohol), and a quintet of skewered garnishes (pepperoncini, cornichon, olives, pickled onion, and a caperberry) as an homage to the past.

“Ever since COVID, people are nostalgic,” she explains.

Of course, the drink makes quite the impression when it’s served. “People are a trip, man,” Tiffany says—especially first-timers. “They come in and they’re like, ‘Are we in the right place? Did we just make a grave mistake on a Saturday night?’ But when the drink arrives, you can see the tension leave their face and they’re like, ‘We are all settled down. It’s going to be okay.’”

ROBBIN HAAS

Chef/owner, Birroteca, The Nickel Taphouse

The Brewer’s Art: The Baltimore Spring Water, its version of a gin and tonic.

The Food Market: Its lobster mac and cheese.

Tapas Teatro: The baby octopus and potatoes.

Pho Dat Thanh, Towson: Pho.

Zorba’s Bar & Grill: The lamb chops.

BINDA SINGH

Co-owner, Ambassador Dining Room

The Food Market: The scallops are amazing.

French Kitchen at Lord Baltimore Hotel: The vibrant beet salad.

Atwater’s: I’m guaranteed to find something I like.

Stone Mill Bakery: The delicious tuna salad.

Cinghiale: The best hand-made pasta in town.

SERGIO VITALE

Chef/co-owner, Chazz: A Bronx Original, Aldo’s Ristorante Italiano

The Food Market: Buffalo pickles—and everything else.

The Capital Grille: Marconi’s salad.

Shoo-Fly Diner: The “adult” slushies. (The apple-cider is dangerously good.)

Broadway Diner: The patty melts.

Andy Nelson’s Southern Pit Barbecue: The pulled pork.

BRIGITTE BLEDSOE

Corporate executive chef, Miss Shirley’s Cafe

Hamilton Tavern: Best burger, hands down.

Thames Street Oyster House: The raw bar, lobster roll.

Fusion: A great, unknown sushi spot in Cockeysville.

Christopher Daniel: The appetizers and EJ, the best bartender/server.

Pappas Restaurant: The crab cake, Old Bay wings.

CHRIS BECKER

Chief operations officer/executive chef, Bagby Restaurant group

Linwoods: Chef Jay Rohlfing’s cooking.

Maggie’s Farm: Fried-oyster steam buns, whiskey lemonades.

Joung Kak: Kimchee soup.

Thames Street Oyster House: The lobster roll.

W.C. Harlan: Late-night drinks.

KARIN AND BUD TIFFANY

Co-owners, Peter’s Inn

Cinghiale: For its consistency.

Poncabird Pub: Old-school, banging, crazy view.

The Food Market: Great brunch, luscious libations.

Hersh’s Pizza & Drinks: Its clever menu.

Tortilleria Sinaloa: Huevos con carne.