We’re all about a good gazpacho during the summer, but the chillier months are prime time for steamy soups and stews. (Check out this piece if you’re searching for a good bowl of ramen or pho.) Whether you’re looking for a traditional chicken noodle to cure a cold, have a hankering for some spicy Maryland crab, or want to get nostalgic with a creamy tomato, here are a few places to visit to escape the nip in the air.

Atwater’s: With locations scattered everywhere from Kenilworth to Catonsville, this hometown hotspot is full of satisfying comfort foods. The daily soups, which vary by location, are sold by the cup, bowl, or quart and served with Atwater’s fresh-baked breads. Expect varieties like sweet potato bisque and creamy broccoli and cheese. Beloved broth: The first bowl of soup Atwater’s ever sold was a piping-hot helping of shrimp and sausage gumbo at the Belvedere Square location in 2003. If you ever see it on the ever-rotating menu, it’s a can’t-miss. Multiple locations including 3601 Boston St., 667-309-7146

Di Pasquale’s Marketplace: Although best known for its hefty subs and traditional Italian pastas, this Brewers Hill market (with a satellite location in South Baltimore) churns out some stellar soups. Step up to the counter to order a steaming bowl of Tuscan chili, classic fagioli (pasta and beans), cream of crab, or chicken gnocchi. Beloved broth: Italian wedding soup with parsley, Parmesean, and mini-meatballs. 3700 Toone St., 410-276-6787

Lenny’s Delicatessen: Featuring classic touches like cafeteria-style service and paper placemats, this decades-old deli has long been a go-to for breakfast platters, overstuffed sandwiches, fried chicken, and tasty soups. Slurp down classics like split pea, chicken noodle, and lumberjack vegetable. Beloved broth: Chicken matzo ball soup like Bubbe used to make. 9107 Reisterstown Road, Owings Mills, 410-363-3353

Mama’s On the Half Shell: Opened in 2003, Canton’s Mama’s On the Half Shell—which recently expanded with a second location in Owings Mills—offers an array of classic Maryland seafood staples, whether it be crab cakes, seafood clubs, or crab mac and cheese. But let’s not forget another highlight: soup. Piping-hot bowls range from Maryland crab and cream of crab to oyster stew and a seasonal French onion. Beloved broth: Thick seafood chowder. 2901 O’Donnell St., 410-276-3160

Nalley Fresh: We know, we know. This homegrown cafe chain is best known for its customizable salads and rice bowls. But don’t sleep on the soups. While making your way down the line, add on a hearty cup of the soup du jour, which could be anything from chicken noodle to turkey or vegan chili. Beloved broth: In keeping with the DIY spirit, you can create your own layered soup bowl with a choice of protein, plus noodles, quinoa, black beans, carrot, onion, wheat berries, pumpkin seeds, and spinach all covered in a steamy tomato broth. Multiple locations including 120 E. Baltimore Street. 

SoBo Cafe: Settle in at one of the white linen-covered tables at this Federal Hill dining destination to start your meal with a cup of steamy soup. Seasonal favorites include a tortilla and creamy tomato basil soup. Beloved broth: Butternut squash with sherry topped with garlic aioli and crispy sage. 6 W. Cross St., 410-752-1518

Soup’s On: This cozy outpost in Midtown-Belvedere exudes plenty of charm, with chalkboard menus, coveted window seating, and whimsical, hand-painted table-tops inspired by the featured soups on the menu. (The butternut squash table is particularly pleasing, with labeled illustrations of ingredients like thyme and leeks.) The offerings rotate frequently, and include a sizable vegan and vegetarian selection. Be on the lookout for options ranging from a classic French onion to cream of crab. Beloved broth: Cream of tomato with mascarpone. 11 W. Preston St., 410-528-1003

Stone Mill Bakery & Cafe: Whether you’re dining in, or ordering a quart to-go, you can’t go wrong with the scratch-made soups at this Green Spring Station staple. Get cozy and pair the cafe’s warm bowls (think non-fat vegetable and a classic chicken noodle) with any of its fresh-baked breads. Beloved broth: Stone Mill’s famous tomato-basil soup will be sure to soothe your soul. Multiple locations including 10751 Falls Road, Lutherville-Timonium. 410-821-1358

Thames Street Oyster House: Seafood stews abound at this Fells Point spot, which boasts a menu full of oceanic offerings like fish and chips, oysters on the half shell, and classic lobster rolls. Try the Eastern Shore oyster stew, or the special weekend chowder made with Rhode Island quahogs (hard clams). Beloved broth: Locally inspired Maryland crab with braised short rib. 1728 Thames St., 443-449-7726

Urban Deli: Early birds love grabbing locally sourced Towson Hot Bagels and Zeke’s coffee at this Federal Hill breakfast-and-lunch spot, which also serves an array of signatures sandwiches. The soup du jour rotates daily, and includes chicken noodle, hearty vegetable, and chili. Beloved broth: Cheesy broccoli. 1025 Light St., 443-708-0495

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Fact checking assistance by Samantha Carey

In honor of our “Kitchen Classics” cover story in our May issue (on newsstands now)—which revisits time-honored regional recipes and lets you know how to make them at home—we polled our staff to ask about classic Baltimore restaurants they wish they could revive. Here’s what they had to say:

Christopher Myers, Contributing Photographer

The Cultured Pearl which was in Sowebo. It was an eclectic, bohemian place to hang. Great Mexican food.

Christianna McCausland, Special Editions Editor

The Country Fare Inn in Owings Mills. To this day I wish I had the recipe for their September 7th cake.

Jane Marion, Food and Dining Editor

I miss Martick’s. On my last visit, my snakeskin handbag matched the wallpaper.

Jon Timian, Production Manager

Brian Badger’s gumbo stand that used to be in the Broadway Market. I miss that gumbo.

Justin Tsucalas, Contributing Photographer

The Dizz. Last place I ate before I got married. Also ate there about 50 times before that.

Lauren Cohen, Digital Senior Editor

Lobo! The cocktails, the toasty sandwiches, the onion dip with ripple chips, the staff! It was the perfect spot to unwind after a long day. RIP.

Lydia Woolever, Senior Editor

Martick’s. What I would give for a martini at that bar. Preferably with Jane Marion.

Marty LeGrand, Senior Contributing Editor

Maison Marconi. Its menu was as staid as its tuxedoed waiters, but that was its charm. My hazy memories: chopped salads, a shambling waiter, decadent chocolate sauce.

Max Weiss, Editor-in-Chief

I’m going to cheat and go with the entire artsy, bohemian Sowebo dining corridor: Cultured Pearl for grilled burritos, Tell-Tale Hearth for wood-fired pizza (ahead of its time), and the Gypsy’s Café, which had Baltimore’s most charming deck.

Megan McGaha, Digital Advertising Operations Specialist

Stewart’s Root Beer. The classic, vintage vibe is still so dreamy.

Michael Teitelbaum, President

Sid Mandell’s deli (Woodmoor) for special family meals when I was a kid. Famous for the Four by Four.

Michael Tranquillo, Senior Graphic Designer

I took for granted that Thairish would just always be around. It was a neighborhood staple for years. I’m not an expert in pad Thai, but nowhere else has come close since. The owner/chef had so much joy, and would greet you with a smile every time you walked in. Just a one-of-a-kind place.

Suzanne Loudermilk, Senior Contributing Editor

I’d like another chance to crack crabs coated with that wonderful black-pepper seasoning at Obrycki’s on Pratt Street. There’s a location at BWI now, but it doesn’t serve hard shells.

Vicki Dodson, Advertising Design Director

I’d choose Gampy’s or Louie’s, circa 1980s, or Donna’s (all in Mt. Vernon). But I’d enjoy them best in a time machine. That’s paramount.

When Julie Lilienfeld looked around her vintage and consignment store, Wishbone Reserve, on Sunday, she could tell that something was off. The streets outside the Hampden shop were empty, there was plenty of parking on Falls Road, and the number of customers browsing through the store’s antique wares had dropped significantly since the day prior.

That was when Lilienfeld and co-owners Athena Hoffberger and Ryan Haase realized that they needed to prepare for their business to take a financial hit as the coronavirus and its effects continue to impact Baltimore communities.

“This is the kind of experience that you see documentaries about, but you don’t think will actually happen during your lifetime,” Lilienfeld says.

As the city braces for the spread of the coronavirus, or COVID-19, small business owners are concerned about how directives for limiting exposure to the virus—including “social distancing,” public-school closures, and event cancellations—will hurt their bottom lines and, ultimately, the lifespan of their business. On Friday, Mayor Bernard C. “Jack” Young sent a letter to Gov. Larry Hogan asking him to make federal funds available to Baltimore-based small businesses through the Economic Injury Disaster Loan Program.

Due to the Center for Disease Control’s recommendation that people avoid crowds or large gatherings as much as possible, Pamela Hubbard, the co-owner of Lobo, says that her Fells Point corner bar has experienced a significant decline in business throughout the past two weeks. While Hubbard says the restaurant staff has always taken sanitation precautions, such as regular hand washing and wearing gloves, she’s worried about how Lobo can financially sustain a weeks or months-long slowdown in table turnover.

“You can prepare for a refrigerator to break or having to pay someone to fix your plumbing, but the cost of a pandemic is not something you have funds set aside for,” Hubbard says.

While Gov. Larry Hogan’s latest statements only cancelled public gatherings of more than 250 people, many business owners, like Daven Ralston of Charm City Books, made the decision to adjust their event schedules for the safety of themselves and their customers.

“We host tons of events each month, so it’s concerning to think about what that will do to sales heading into the spring,” says Ralston, who opened the Pigtown bookstore in November. “It’s a scary precipice to be balancing.”

A number of local shops and service providers have communicated directly with consumers about the additional measures they’re taking to keep their still-open storefronts clean and safe. On Thursday, Letta Moore, the owner of KSM Candle Co., sent out a message to her email subscribers to notify them about temporary changes to her in-house workshops, such as switching from glass stemware to disposable cups.

“If small businesses are explaining to their customers what they’re doing to combat the virus, take heed and have a little trust in them,” Moore says. “We’re boosting our efforts and it’s not cheap for us either, so I hope people consider continuing to go out and supporting the businesses when possible. Don’t give up on us.”

To combat the decrease in foot traffic and loss of revenue associated with in-house events, local purveyors are finding new ways to meet customers where they are. Several retailers, such as Brightside Boutique and Six2Six Society, are offering free or discounted shipping for online orders, while others, like Wishbone Reserve, are posting their merchandise to Instagram so buyers can shop virtually. Ralston says that she and Joseph Carlson, Charm City Books’ programming and outreach director, will deliver books and puzzles via their tandem bicycle to area customers for free.

Chanel Fleurimond, who runs Sobeachy Haitian Cuisine with her husband, Leo, says that while they don’t usually fill many delivery orders from their food stall in Cross Street Market, they plan to ramp up their efforts if business to the communal eatery remains stagnant. Fleurimond says that if people don’t want to risk visiting the Federal Hill food hall, getting Sobeachy’s traditional Haitian dishes delivered to their home is a great way to continue supporting the local venture.

Hubbard adds that purchasing a gift certificate to a local bar, restaurant, or coffee shop to be used at a later date can help boost cash flow to businesses during this slow economic period.

“[Lobo is] turning six years old this summer and we were looking forward to planning our party, and now, so quickly, a wrench got thrown into that,” Hubbard says. “People need to be aware that your favorite places to go or eat in the city are already feeling the impact of this, and will continue to have to make hard decisions about their entire business because of it.”

In light of the extremely uncertain and ever-changing circumstances, members of the small-business community are also leaning on one another, as well as local customers, for support. On Thursday, the event technology service Pixilated and networking community Startup Soiree created an online forum for Baltimore-based business owners and employees to address COVID-19-related concerns, ranging from software tools to minimize the coronavirus’ impact to links to local resources.

“We talk so much about the importance of community to local bookstores, but it really is like a relationship and a family, especially in Pigtown,” Ralston says. “If another business is hurting, we have to reach out and support them in any way we can.”

Earlier this week, the Wishbone Reserve store leaders posted a message to their Instagram followers that led with the phrase, “In like a lion, out like a lamb.” While the English proverb is typically used to describe March weather, Lilienfeld says that, deep down, she wanted the line to send a message of positivity to the shop’s worried customers.

“I don’t want people to be sympathetic; that’s not really what we’re looking for. We want them to know that them coming into [Wishbone Reserve] has been paying all of our bills,” Lilienfeld says. “We want to be truthful with people and say that we’re scared, too.”

So much for the first day of spring. This week might officially mark the start of the warmer season, but Winter Storm Toby has Baltimoreans stocking up on groceries and breaking out the folding chairs to reserve their parking spots. The nor’easter is expected to bring high winds, and dump nearly eight inches of snow on Charm City and the surrounding areas through Wednesday, March 21.

Although schools and offices might be closed, local bars and restaurants will be open for business—offering snow day deals to keep you feeling cozy throughout the storm. So bundle up tight, throw on a pair of boots, and head to these area watering holes to fully embrace the snowy weather. 

101 Deli Bar: This Federal Hill hangout, along with its neighboring sister-spots Banditos and Wayward Smokehouse, will all be offering all-day happy hour deals to celebrate the snow day. At 101, enjoy $2 snacks like crostinis and fried mozzarella, as well as discounted draft beers, cocktails, and wines. 1118 S. Charles St., 443-682-9480.

Blue Pit BBQ & Whiskey Bar: Bartender Doug Atwell is serving up a special spiked cocoa to help neighbors stay warm at this Hampden hangout. Snag a seat at the bar to enjoy the Cross Country #2, which combines cocoa with Mellow Corn whiskey, Fernet-Branca amaro, and Angostura rum cream. 1601 Union Ave., 443-948-5590

The Brewer’s Art: Retreat from the freezing temperatures at this Mt. Vernon gem, which will be opening for dinner service at 4 p.m. Specifically for the storm, the microbrewery is putting its barrel-aged Charm City Cherry on draft. Sample the brew while enjoying hearty dishes like chili-glazed pork belly and Roseda steak frites from chef Andrew Weinzirl. 1106 N. Charles St., 410-547-6925

Das Bier Haus: In Federal Hill, this German beer hall is giving the term “snow boots” an entirely new meaning. Grab a group of friends and down a three-liter boot of beer while digging into eats like giant pretzels and poutine. The bar is opening early at 11 a.m., and offering a special list of snow specials all day long. 1542 Light St., 443-708-8854

The Food Market: In honor of Winter Storm Toby, this Hampden dining destination is offering a $20 dinner special on steak frites with three-onion butter, truffle parmesan fries, and charred asparagus,. Plus, The Food Market’s daily happy hour specials begin at 5 p.m. 1017 W. 36th St., 410-366-0606. 

Joe Squared: This Station North hangout famous for its live music and square-shaped pizzas will be throwing a special “O’ Spring Where Art Thou?” pizza party on March 20 and 21. All diners who brave the cold to visit the eatery will receive a free cheese pizza with the purchase of any other pie. There will also be plenty of drink options to wash down the eats, as Joe Squared boasts a lengthy draft list and one of the largest rum collections around. 33 W. North Ave., 410-545-0444

Lee’s Pint & Shell: Head to this Canton corner spot to welcome the storm in style with $2 Miller Lites and $5 Smirnoff bombs starting at 12 p.m., and running throughout the day and night. 2844 Hudson St., 410-327-2883

Lobo: Nothing says cozy like the toasted sandwiches and hearty soups at this corner spot in Fells Point, which will be opening early at 2 p.m. on Wednesday. Head to the bar to indulge in steamy bowls of pho, as well as happy hour specials on oysters, beer, cocktails, wine, and snacks from 2-7 p.m. 1900 Aliceanna St., 410-327-0303.

Luigi’s Italian Deli: Stay in your pajamas and head to this Hampden favorite to enjoy all-day breakfast until 4 p.m. Plus, as a one-day-only snow special, Luigi’s is offering a free bag of Utz chips with the purchase of any sandwich. 846 W. 36th St., 43-438-4195

Mt. Washington Tavern: Watch the flakes fall from this neighborhood gathering spot, which will be offering snow day specials including $2 Narragansett cans and $4 rail pints. The menu also lists plenty of cold-weather snacks including bowls of three-beef chili and Maryland crab soup. 5700 Newbury St., 410-367-6903

Parts & Labor: Grab a group of friends and head to this Remington spot to play a game of life-sized Jenga, and indulge in all-day happy hour deals. 2600 N. Howard St., 443-873-8887

The Point in Fells: Bundle up tight and walk Fells Point’s cobblestone streets to land at this community pub. The Point will be hosting an all-day snow day happy hour featuring $4 wines and drafts, $5 calls and bombs, and $6 Crushes. 1738 Thames St., 410-327-7264

The Rowhouse Grille: Brave the slushy sidewalks and make your way over to this Federal Hill neighborhood haunt to celebrate the snow day accordingly with $4 drafts and $8 burgers all day long. 1400 Light St., 443-438-7289

Everyman Theatre is all about getting creative to elevate the experience of its productions. Now, in addition to launching collaborative screenings at the Parkway Theatre this season, the 27-year-old arts venue is partnering with the local food community to bring back its annual Taste of Everyman series.

“This is an opportunity to frame the theatre-going experience in a way that everyone can relate,” says Everyman’s director of marketing Michele Alexander, who was instrumental in launching the series. “When it comes to the shows, I like to find every way in.”

Now in its third year, the pre-show program offers theatre-goers local bites, beers, and cocktails that are all designed to complement the theme of each performance. This time around, the series will not only incorporate restaurants, but also area farms, markets, breweries, and bartenders.

“Localism is really engrained here,” Alexander says. “We like to spread our arms around the whole city when we can.”

The series kicks off on Thursday, September 14, with a tasting preceding the 7:30 p.m. main stage performance of David Henry Hwang’s M. Butterfly. As a nod to its title, the play’s pairings will focus on edible insects, with crispy critters (think  cricket-flour protein snacks and Chiridos) from MOM’s Organic Market, insect-infused cocktails from Clavel, and a talk with Eric Kelly of Charm City Farms about the benefits of eating and breeding bugs.

During the second installment on Thursday, October 26, the food pairings will mimic the motifs in Lynn Nottage’s Intimate Apparel—the story of an African-American seamstress living in New York City at the turn of the century, which premiered at Center Stage in 2003.

“The main character becomes a confidante for some of the other characters who are sharing some of their most intimate secrets and desires,” Alexander explains. “So we thought it would be great to highlight some of the top local foods that people really crave.”

To achieve this, Everyman consulted Baltimore blogger and resident food expert Amy Langrehr about some of her favorite dishes around the city.

“It actually took me a long time to think about,” Langrehr says. “But, ultimately, I just picked the top dishes that I would be really sad about if they went away. They’re the kind of things that I order over and over again. When I first ate them, I sat there, closed my eyes, and thought, ‘This is amazing.’”

Among the eats that Langrehr will feature during the “Classified Cravings” installment will include the tempura broccoli from Ekiben in Fells Point, the clam chowder from Dylan’s Oyster Cellar in Hampden, and the tuna tartare from Lobo in Fells Point. To sweeten the deal, the samplings will be paired with some of Langrehr’s favorite local beers from Union, Monument City, and The Brewer’s Art.

Closing out the year on Thursday, December 14, will be a special holiday-themed beverage competition inspired by Lauren Gunderson’s The Revolutionists, a comedy about four women living during the French Revolution. To pay homage to the play, the last segment of the year will pit female bartenders Chelsea Gregoire of Ida B’s Table, Pam Haner of W.C. Harlan, and Amie Ward of R. Bar against one another and also feature Marie Antoinette-style cakes sliced by the guillotine.

Taste of Everyman tickets cost $60, and include admission to each of the evening’s accompanying performances. Aside from sampling all of the quirky food tie-ins, Alexander says that she is looking forward to seeing the collaboration between the local food and arts communities.

“People are looking for something that’s unique,” she says. “It’s a win-win for those who are interested in the experience of food, which engages all of your senses, and people who are interested in theatre, which is meant to hit your head and your heart.”

Most corner bars have an air of anonymity. Dark. Slightly sticky. Smelling of suds. But not so with Lobo, which opened in June, and has nothing to hide.

For starters, the establishment’s name is appealingly clear (Lobo is Spanish for wolf; the bar is on the corner of Wolfe Street), and the open kitchen provides diners with a front-row seat to chef Dave Munyon’s (formerly of Jack’s Bistro) cooking. Equally accessible is a menu of well-priced appetizers, meat and cheese boards, soups, sandwiches, and a variety of Maryland seafood dishes. (The priciest item is $20.)

That’s not to say that this place, taken over by Jamie Hubbard and Mike Maraziti of Fells favorite One-Eyed Mike’s, didn’t get a major facelift. What was Pearl’s for 55 years—with its neon lights, hulking pool tables, and prevalence of beer pong—is now more polished, with exposed brick, sleek woods, and a raw bar.

The drinks are surely a step up, with craft cocktails like an old fashioned with red-date vinegar and brandied cherries, red sangria with house-made simple syrup, and house-made ginger beer, as well as microbrews from Baltimore and beyond.

On the night of our visit, we sat on a barstool at the edge of the intimate kitchen. This is a place to sample, so we did—digging into a terrific ensemble of tuna tartare ($10) adorned with chanterelles and fried garlic, plus crisp wonton chips for scooping. We also lapped up the Maryland crab soup ($5), which had good heat but was thin and nothing to write home about. A hearty bowl of clams ($10) with spicy chorizo was way more deserving of praise.

The real stars of the show followed those first few plates, and included the smoked pork loin sandwich ($13). It was an excellent variation on the Italian classic with bitter broccoli rabe offset by provolone cheese and intensely flavorful pieces of pork. The airy bread was wisely sourced at nearby Bonaparte Breads.

The chef’s board ($20) with salty San Daniele prosciutto, circles of sweet coppa, creamy manchego, house-made pickles, and a spicy imported cheddar made with mustard seeds and brown ale provided an interesting variety of textures and tastes and was also a menu must-have.

We should note that, while our server was excellent, most of our dishes were handed to us, straight over a partition, by the chef. Doesn’t get more approachable than that.