There are more locally crafted libations available to us than at any time since Prohibition, and we couldn’t be happier. We’re spoiled for choice when it comes to local craft beer, Maryland wine, and even spirits. Here are but three picks from the local cornucopia of drinks we think you’ll love.

Manor Hill Brewing Citra Splendor Imperial IPA ($16, Legends)
We once listened to a brewmaster complain about the explosion of interest in India Pale Ales, and hoppy beers generally. “Everyone wants the American stuff brewed with Cascade hops,” he said. “Man, it’s like suckin’ on nickels!” Citra Splendor is not that beer. Lavishly hopped it is, but the Citra variety brings lovely floral and citrus notes along with a hint of tropical fruits. No nickels to be found in this luxurious yet robust cool-weather brew, crafted in nearby Ellicott City.

Baltimore Spirits Company “1904” Ginger Apple Liqueur ($35, Republic National)
The hometown heroes at BSC have released several fascinating concoctions of late, but we are most smitten with the 1904. After distilling an apple brandy in the traditional sense, they add back to it juice from the same apples they used in the distillation. The result is a relatively high-proof liqueur with loads of apple character and a definite twist of sweetness on the finish. Enjoy it on the rocks or get creative with cold-weather cocktails.

Fun fact: Apple brandy is a regional tradition that goes back to the birth of our nation. In the 18th and 19th centuries, Maryland, Pennsylvania, and New Jersey boasted the largest number of orchards in the country, and most of it was for cider and brandy. The heirloom varieties weren’t suitable for eating, but the recent renaissance in locally crafted cider and spirits means that many of these apples are once again being harvested in our area.

Black Ankle Vineyards Rolling Hills Red 2018 ($38, Black Ankle)
It’s hard to believe that 11 years have passed since this Mount Airy producer released its first vintage. Since then, they’ve been constantly learning and raising the bar for Maryland wine. The 2018 Rolling Hills is a classic Bordeaux-style blend that relies most heavily on the two classics, Cabernet Sauvignon and Merlot. It offers loads of red berry, cassis, plum, and cherry notes supported by structured tannins and sports a lengthy finish that begs for a wintry roast.

“It will be about an hour-and-a-half wait,” the hostess said, while reassuring us that this was typical for a Friday night. Our party of two had shown up—naively, it turned out—without reservations in the midst of Ellicott City’s Midnight Madness, the early December evening when the historic mill town’s many boutiques stay open late to accommodate holiday shoppers. The town was engulfed in a holly-jolly hubbub, and, apparently, we had the same idea as nearly everyone else: “Let’s grab a bite to eat at Manor Hill Tavern.”

The crush of patrons vying for tables that night illustrates just how quickly, since opening in early 2017, Manor Hill Tavern has ingrained itself into the town’s dining firmament. And once you get a look at the space—a warren of dining and bar areas inside a series of brightly colored barns—and its menu—designed by chef Chad Wells of Victoria Gastro Pub fame and full of microbrews and creative gastropub fare—it’s easy to see why.

This is a Goldilocks restaurant if ever there was one, a place designed to please everyone from finicky kids to fusty Aunt Edna. On our visit, we sat in the upstairs dining room and appreciated its rustic architectural details, including exposed beams, shiplap walls, and a working fireplace. We also listened as high-spirited chatter floated across the hall from the upstairs bar. (There’s another bar area downstairs.) The bar highlights microbrews from Manor Hill Brewing, the restaurant’s farm-brewery, which grows its own hops and other vegetables on 54 acres in Ellicott City. We could see how one could spend a Sunday in the bar with a couple of brews (maybe a Manor Hill Grisette or traditional IPA), some appetizers, and the game on the flatscreen.

But we were here for the full dinner experience, so we started with an appetizer of meatballs served over broccoli-cheddar mashed potatoes. A demi-glace of caramelized ketchup (essentially barbecue sauce) was a bit too sweet, but it did provide some nice moisture for the slightly dry meatballs. Manor Hill Tavern prides itself on its Neopolitan-style pizzas, which are made in a brick pizza oven. Several specialty pies are on offer, as well as a build-your-own menu offering everything from basil to wild boar. We opted for The Old Line pizza, an 8-inch red-sauce pie topped with a provolone-mozzarella blend, beer-braised sausage, shreds of Maryland crab, and a healthy dusting of Old Bay. The spicy Old Bay balanced the rich crab and savory sausage well, and the medium-thick crust managed to be both crisp and chewy.

Of our two entrees—a lemon-herb-marinated half chicken and a barley risotto with mushrooms, cauliflower, and Parmesan in a tomato gravy—the risotto was the standout. The barley was a clever substitute for rice, and the mix of flavors worked—earthy mushrooms, creamy Parmesan, and sweet tomato broth. The chicken, served over artichoke, tomato, and goat cheese orzo in arugula pesto sauce, was perfectly pleasant, if unremarkable. Dessert was tempting, but we demurred for another time—if we can get a table, that is.

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MANOR HILL TAVERN 3733 Old Columbia Pike, Ellicott City, 410-465-8500. HOURS Mon.-Thurs. 11 a.m.-midnight, Fri. 11 a.m.-2 a.m., Sat. 10 a.m.-2 a.m., Sun. 10 a.m.-midnight. PRICES Appetizers: $6-13; Pizzas: $8 and up; Entrees: $9-22; Desserts: $8-9. CUISINE Creative gastropub. AMBIANCE Rustic colonial with modern touches.    

Though Randy Marriner has looked to expand his restaurant business beyond Howard County in the past, there’s just something about the tight-knit community that keeps drawing him in.

Five years ago, after opening Victoria Gastro Pub in Columbia with his wife, Mary, and daughters Rachael and Tori, Marriner started his search in the Annapolis area—but couldn’t find the right spot to open a second location. Later, a real estate partner told him about the plans for Clarksville Commons, an environmentally sustainable, mixed-use center from local developers George and Holly Stone.

“I told him, ‘I can’t do a Victoria Gastro Pub number two in Howard County. That makes no sense,’” Marriner recalls. “And he said, ‘So do something else.’ That got me thinking.”

In keeping with the developers’ green focus (the commons feature solar panels, cisterns for rain water, and a living green wall), the Marriner family dreamed up a comfort food concept that makes use of locally sourced ingredients—some from their 54-acre working farm located 10 minutes away in Ellicott City. That property is also home to the taproom and production facility for the family’s farm brewery, Manor Hill Brewing.

They decided to name the Clarksville restaurant Food Plenty, after an old Windsor Mill farm of the same name that Randy and Mary raised their daughters near. Slated to open in December, the eatery will highlight breakfast, lunch, and dinner dishes, Manor Hill brews, and an interior that is meant to pay homage to the Food Plenty property.

Local artist Linda Roberts—Marriner’s former neighbor who still owns the Windsor Mill land—was commissioned to paint a six-foot-tall mural of the Food Plenty grounds that will welcome guests at the entrance of the new restaurant. To further the farm feel, the 280-seat spot will emphasize century-old reclaimed barn wood throughout the interior.

“It’s going to be stunning,” Marriner says of the space. “It really tells the tale.”

Under the helm of corporate executive chef Chad Wells—who oversees restaurant operations for Victoria Gastro Pub and the Marriner’s Ellicott City eatery Manor Hill Tavern—the kitchen will offer all-day service, as well as curbside pickup options.

“The menu won’t have anything out of a bag,” says Marriner, listing offerings like classic fried chicken, meatloaf and mashed potatoes, chicken noodle soup, grilled cheese, and Mary’s banana cream pie. “It’s going to be everyday comfort food, but all made from scratch.”

Food Plenty joins other local food businesses in the mixed-use development, including DIY spot You Pizza (a spinoff of Facci Italian Restaurant in Howard County) and a second location of Elkridge bakery Kupcakes & Co. Although construction saw multiple delays with permitting and county approvals throughout the five-year process, Marriner says he is excited to “sprint toward the finish.”

Next month’s opening comes at a joyous time for the owners, who will celebrate Victoria Gastro Pub’s 10-year anniversary on December 10. They are also planning to expand Manor Hill Brewing’s facility in the coming months. Though details are still in the works, Marriner assures that the expansion will, of course, remain in Howard County.

“We’ve really focused our energies into this one geopolitical universe,” he says of the community. “And the cool thing is, we’re not finished.”

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

 EAT

June 23-25: Johnny’s Ice Cream Cart

Roland Park Shopping Center, 4800 Roland Ave., 11 a.m.-8 p.m., $2

We all remember the excitement of spotting a pop-up lemonade stand during the dog days of summer, and Johnny’s is mimicking that feeling with its roadside ice cream cart in Roland Park. Stationed in front of the Roland Park Shopping Center daily, the cart peddles scoops of house-churned flavors including pistachio, birthday cake, blueberry cobbler, and coconut-passionfruit sorbet. Make sure to have your phone handy this weekend, as the restaurant is offering a buy-one, get-one deal for anyone who tags Johnny’s on social media. With temperatures creeping up near the 90s this weekend, we can’t think of a better way to cool down. 

 DRINK

June 25: Spirits of Maryland

Baltimore Museum of Industry, 1415 Key Highway, 12-3 p.m., $15-50

In case you haven’t already heard, Maryland is killing the distilling game. (Just a few weeks back, our own Baltimore Whiskey Company’s Shot Tower gin was awarded top honors at the prestigious World Spirits Competition in San Francisco.) At this Sunday afternoon showcase, gather beneath the harbor-side pavilion at the Baltimore Museum of Industry to feel the warm breezes while mingling with some of the most innovative distillers in the state. Line your stomach with light bites before sampling spirits from 15 members of the Maryland Distillers Guild hailing everywhere from Charm City to St. Mary’s County. Be on the lookout for favorites like Old Line Spirits’ malt whiskey, Lyon Distilling’s 90-proof rum, Lost Ark’s spiced rum, and Blackwater Distilling’s beloved Sloop Betty vodka. Ticketholders will also be granted full access to the museum. Sunday Funday, indeed.

 SEE

June 24: Pics in the Park: Ghostbusters

Center Plaza, 100 N. Charles St., 8-11 p.m., Free

Downtown Partnership is starting the summer off right with its annual outdoor movie screenings on the lawn at Center Plaza downtown, which continue this weekend with a special showing of the new Ghostbusters reboot. Okay, okay. So it isn’t the original version, but we happen to think Kate McKinnon, Melissa McCarthy, Leslie Jones, and Kristen Wiig did the 1984 classic plenty of justice. Bring popcorn and your favorite movie candy when you gather around the giant inflatable screen to laugh aloud and partake in what we’re sure will be an epic “Who you gonna call?” chant.

 HEAR

June 23: Bleachers

Rams Head Live, 24 Market Place, 7 p.m., $24

You might remember Jack Antonoff as the lead guitarist of indie-pop trio Fun, which dominated in 2012 with chart-toppers like “We are Young” and “Some Nights.” Since then, the New Yorker has spearheaded this bold solo project fusing an alternative sound with diverse spoken-word samples and catchy, ’80s-influenced beats. All of which are evident in energetic anthems like “Rollercoaster” and Bleachers’ debut single “I Want to Get Better.” (We bet you’d know it if you heard it.) This Friday night, pack into Ram’s Head Live to hear the shout-along hits in person, plus new tracks off of the recently released album Gone Now. The show kicks off with an opening set from female synth-pop superstars MUNA—who hit the road with former One Direction heartthrob Harry Styles later this summer.

 DO

June 24: Manor Hill Farm Fest

Manor Hill Farm, 4411 Manor Lane, Ellicott City, 1-5 p.m., $15-25

Back in 2011, Victoria Gastro Pub owners Randy and Mary Marriner purchased a 54-acre working farm in Ellicott City. And, while it wasn’t originally their intention, it didn’t take long for the couple to realize that the grounds were ideal for farm brewing. This weekend, celebrate the beautiful evolution of Manor Hill Brewing at this festival featuring tours of the facility and hop-harvesting tutorials from the staff. Outside, crack open a cold one and get down to the live sounds of local blues group Dirty Secret and funk jam band Soul Island Rebels. There will also be tons of on-site food vendors, including sister-spots Victoria Gastro Pub and Manor Hill Tavern offering duck-fat fries, corn on the cob, pulled chicken sandwiches, and chips with fruit salsa. The bash will double as a release party for the brand-new Malt Shop Imperial IPA and Dust Up Pale Ale. 

What is it about eating outside that seems to make food taste better? Maybe it’s the sunshine, or the breath of fresh air. Perhaps it’s the touch of cool grass beneath our feet, or the primal smell of grill marks on a well-seared steak. All we know is, we don’t need an excuse to pack a picnic. Whether it’s an extra-long lunch break or the start of the weekend, in the rolling countryside or right here in the city, fill a basket with these Maryland-made treats, spread out a blanket, and dig in.

Cunningham’s Baguette: Think of the baguette as the foundation for every picnic. Tear it in half and commence the feast. The Wine Source, 3601 Elm St.

Parts & Labor Charcuterie: The house-cured coppa, aged pork loin, and spicy bologna salami from this Remington butcher shop are musts for warm-weather spreads. Parts & Labor, 2600 N. Howard St.

FireFly Farms Black & Blue: Handmade in the mountains of Garrett County, this goat’s milk marvel delivers a welcome bite of blue funk. Whole Foods, 1001 Fleet St.

Hawks Hill Creamery Chesapeake Cheddar: This Old Bay-infused cheddar imparts a smoky flavor to snack on all summer long. Graul’s Market, 7713 Bellona Ave., Towson

Cherry Glen Goat Cheese: The popular MoCo cheesemonger makes a variety of piquant products, but the Monocacy Ash is its crème de la crème. Graul’s Market, 7713 Bellona Ave., Towson

Waxing Kara Honey: A drizzle of this harvested honey tempers even the spiciest of charcuterie. Honey House, 10209 Grand Central Ave., Owings Mills

McCutcheon’s Cherry Preserves: Use this old-fashioned chunky cherry spread as a tart topper for any type of cheese. Eddie’s of Roland Park, 5113 Roland Ave.

Hex Ferments Beet Pickles: With a hint of ginger, these briny beets provide the tangy crunch you never knew you needed. Hex Ferments, 529 E. Belvedere Ave.

Kinderhook Snacks: Whether you’re indulging in bite-size baked cheese stamps or spice-speckled smoked nuts, one handful of Kinderhook will never suffice. Trohv, 921 W. 36th St.

Manor Hill Brewing Grisette: This farmhouse ale out of Ellicott City is
like the love child of wheat beer and
dry white wine. Remington Wine Company, 329 W. 29th St.

Atwater’s Local Rye Crackers: These buttery crisps are great on their own but also ideal for all forms of scooping and spreading. 798 Kenilworth Dr., Towson

Trinacria Foods Olives: At this overflowing olive bar, make your own mix of purple, green, and even garlic-covered goodies. Trinacria Foods, 406 N. Paca St. 

Modern Cook Shop Pickles: Ask for a pint of special housemade pickles, like these addictive bread-and-butter chips. Modern Cook Shop, 901 S. Wolfe St.

Rooster & Hen Produce: Round out your basket with juicy local apples. Rooster + Hen, 2302 Frederick Road, Catonsville

After two-and-a-half years of planning and a $750,000 investment, the owners of Victoria Gastro Pub will debut 11 new craft beers produced at the county’s first farm brewery.

Randy and Mary Marriner, and their daughters Tori Marriner and Rachael Mull, will unveil Manor Hill Brewing‘s beers at a release party March 23 at their popular Columbia restaurant. The party is open to the public and among the events slated for Howard County Beer Week, March 21-29.

Head brewer Ben Little has concocted several IPAs, a Belgian-style beer, and a German beer with the Manor Hill IPA, Farm Fuzz Witbier, and the Persimmon Gose. In addition to 10 beers sold on tap, beer fans will get to taste a cask beer, Ordinary Bitter, which Tori describes as an English bitter with an American twist.

Located in a converted 30-year-old barn at Randy and Mary’s Ellicott City farmhouse, Manor Hill Brewing will initially sell the beers on tap and in growlers at Victoria Gastro Pub. The family has partnered with Legends to distribute the beer to other restaurants by this summer.

“My dad has worked tirelessly to make this all come together. Between getting all the permits and approvals, it has been almost a full-time job,” says Tori.

Randy was one of the champions of a state bill passed in 2012 that allows Maryland farms to operate a brewery on site that can brew up to 15,000 barrels per year. Manor Hill is also taking advantage of the public’s burgeoning thirst for craft brews.

“We’ve caught the craft beer wave. Most craft brewers can’t make enough” to fill demand, Randy says.

Craft brewers saw an 18-percent growth through June of last year, according to national trade group Brewers Association.

The brewery won’t initially be open to the public since it’s on a residential property, but the family might hold special events there down the road. Manor Hill Brewing will produce about 2,000 barrels a year to start and will steadily manufacture more beer until it reaches its capacity of 15,000 barrels.

The Marriners will also have another restaurant on their plate within a year. Food Plenty will break ground within a month in a new development in Clarksville and will focus on seasonal, local comfort food.

“We’re all just thrilled. It’s a lot happening at once,” Tori says.