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That was then, this is now.

As the saying goes, all good things must come to an end. (We miss you chicken à la king!) A look at what’s flourishing—and what’s fizzled.

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Then

Now

Bagels

Toast

Bourbon

Mezcal

Salsa

Hummus

Diced

Spiralized

Brown Rice

Ancient Grains

Eel

Uni

Steak

Veggies

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PIZZA

As new joints pop up and old eateries expand, pizza is a blank canvas for trendy toppings, innovative flavors, and local ingredients. Above all, these doughy discs are places for chefs to express themselves through clever combinations of cheese and sauce. Goodbye boring plain pizza.

Paulie Gee’s

With former Iggies owner Lisa Heckman at the helm, this Hampden pizza palace puts out the kind of Neapolitan pies that Baltimore needs more of. (Think wood-fired crusts that strike a balance between doughy and crunchy.) When ordering, consider the Delboy, quite possibly the best pepperoni pie we’ve ever had. That said, it’s the unorthodox inventions like the Stinger Bell—a sweet-and-savory play on the infamous character from The Wire, with mozzarella, lemon, basil, and honey—that puts Paulie Gee ahead of the rest. 3535 Chestnut Ave., 410-889-3535

Hersh’s

This Neapolitan treasure at the edge of South Baltimore has redefined the term “upper-crust.” The secret is fine ingredients, excellent dough, and a red-hot, wood-fired oven. The Hershkovitz siblings pump out pies with pomp and pizzazz, like the kale and pistachio, topped with fontina, pecorino, hot pepper, and a strong smack of garlic. Add crumbles of house-made sausage and buonissimo! 1843 Light St., 443-438-4948

BricknFire Pizza Co.

Catonsville’s popular brick-oven pizza truck has now opened a brick-and-mortar location inside the Baltimore Marriott Inner Harbor. In a neighborhood not known for exceptional eats, these charred crusts provide a dose of deliciousness. Vegetarian options abound, but the Carnie is a must, with its savory-sweet mix of sopressata, coppa, onions, bacon, and basil. 110 S. Eutaw St., 410-962-0202

Joe Squared

With its square pies, killer rum collection, and live music, there’s still something hip about Joe Squared even after more than a decade. And with the spot’s relocation to a larger Station North space, there’s more room for fans to flock for coal-fired combos like ‘za topped with spaghetti and meatballs or one with cumin-braised lamb and garlic cream. Two locations, including 33 W. North Ave., 410-545-0444

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Where’s the Kale?

Award-winning author David Sax gives us the 411 on the how’s and why’s of food trends.

From beet salad to Brussels sprouts, Americans have long been obsessed with the latest food fads and trends. Many trends start in forward-thinking, innovative culinary hot spots, and then fan out to more mainstream menus before becoming staples at fast-food restaurants. (How else to explain the Artisan Grilled Chicken Sandwich on McDonald’s menu, for instance?) We turned to James Beard Award-winning author David Sax (The Tastemakers: Why We’re Crazy for Cupcakes But Fed Up With Fondue) to shed some light.

Baltimore: How do you define a food trend?

David Sax: A food trend is a collective shift in our eating behavior and our collective appetite. The biggest difference between fads and trends is that food trends are longer-terms shifts in the way we eat. The rise in organic or seasonal—that’s a big trend. The growth in coffee cultures from Italian culture in this country to Starbucks culture—that’s a bigger part of the continuum. A food trend changes the ways we eat as a society and pushes the trend forward.

Why do food trends start?

Sax: More of us have become foodies. Once upon a time, that was limited to a highly educated, highly privileged class of people who traveled. But with the rise of the Food Network, blogs, Yelp, and Instagram, everybody who has some interest in food can indulge without having to travel to Spain or Norway.

You’ve written about different types of food trends, including cultural food trends. What’s an example of that?

Sax: A cultural trend is not a culinary trend as much as the reestablishing of some sort of value in a food that previously people didn’t think about, then all of a sudden it becomes cool—something like the cupcakes on Sex and the City. Friends drove
the coffee shop culture.

What’s a chef-driven trend?

Sax: Chef-driven trends are all about the new restaurant, or so-and-so is the hottest thing in town, then that spreads out to the other restaurants, and two years later it’s reflected on the T.G.I. Fridays menu. When something is a trend, it trickles out into the mass market. Wendy’s has a kale salad or suddenly McDonald’s cares about local sourcing. Even if 90 percent of that is lip service or marketing spin, there’s the hope that 10 percent of that is real. That’s what food trends do by collective interest. They change the priorities of the food system—from fine dining to mass market. Trends change culture and can influence food politics. At the end of the day, they are
big economic forces.

When does a trend get replaced?

Sax: It’s analogous to music and fashion. The fad parts of the style and season are fickle, but the appetite has grown for those longer-term trends. There will always be a pizza trend. The imagination around food is tremendous but needs to fall into familiar reference points. We all love pizza—even the gluten-free want their pizza, so we see iterations around the same trend. How many ways can we combine bread and cheese and dough?

How do you know when a trend is over?

Sax: In the world of fine dining, it’s that notion of exclusivity. There’s a lot of excitement built around that, but if it can be purchased anywhere, then it’s over. Take the early ’90s when the cappuccino-espresso culture was spreading around North America, where every corner store and every office had a cappuccino machine. At a certain point, when you could get a cappuccino at any corner store, is it over—or has it arrived? The trend then gets absorbed into the greater culture.

What else can lead to the death of a trend?

Sax: Trends can die when the science comes out that blows the other stuff out of the water—saturated fat is actually good for you. Margarine is going to kill you. When the definitive study comes out one way or the other—that will be the deciding factor. —Jane Marion

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BAR FOOD

Buffalo wings and burgers? Snooze. With fussy fine dining on the wane, bar food is finally upping its game. Go for the drinks, but stay for the mussels, the slider with foie gras, or the mushroom toast with garlic-lemon herb butter. Cheers!

The signature Korean fried chicken wings at 1157 Bar + Kitchen fulfill all cravings for salt and sweet.

1157 Bar + Kitchen

To label anything on 1157’s menu as “bar food” doesn’t quite do it justice. Jason Ambrose is one of Baltimore’s best chefs, but that he presides at a place with more bar seats than tables doesn’t diminish his accomplishments. We’ve never had a bad bite at this tiny titan, but plaudits from a recent visit go to the melon-and-goat-cheese salad with shaved duck “ham,” a barbecue pork belly garnished with peaches, and, of course, the signature Korean fried chicken wings, which fulfill all cravings for salt and sweet. Still have space? Indulge in a boozy strawberry shake. “Bar” is part of the name, after all. 1157 Haubert St., 443-449-5525

Clavel

Lane Harlan’s Oaxacan mezcal and tequila bar has been a game-changer ever since it opened in the summer of 2015. The margaritas are legend. The ceviches are the very best in the city. The queso needs its own fan club. And the tacos—especially the mahi mahi with HEX Ferments slaw and a veggie version with chile poblano, corn, onion, and crema—are a sight for sore eyes. If you want to be in the know, just go. 225 W. 23rd. St., 443-900-8983

Bar Liquorice

With rosemary-garlic olive-oil popcorn and jars of licorice in place of the standard-issue nuts, this Locust Point mainstay is not your typical watering hole in the ’hood. The menu is small—hello, easy decision-making!—but don’t be fooled by the paper plates. On them you’ll find an expertly curated fruit-and-cheese plate, sophisticated panini combinations, and a killer Nutella bread pudding. 801 E. Fort Ave., 443-708-1675

Lobo

This pint-size bar is chock-full of charm and bartenders who are eager to help you make the perfect pairings. The menu of upscale snacks, salads, and sandwiches, as well as charcuterie and a raw bar, has several standouts, including the tuna tartare with chanterelle ginger-infused soy sauce and mix-and-match charcuterie boards with dabs of house-made jam and pickled things like cauliflower and pearl onions. 1900 Aliceanna St., 410-327-0303

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STEAMED BUNS

Asian street food is sweeping the city, but alongside ramen and pho, the steamed bun is having its moment in the sun. It’s at once an exotic indulgence and feel-good comfort food, a savory-sweet pillowy pleasure you can’t re-create at home. Don’t question your craving—accept it, then succumb.

Dooby's in Mt. Vernon is the forefather of Baltimore buns, which brim with pork belly, kimchi, gochujang aioli, and soy-ginger sauce.

Dooby’s

Since 2013, Dooby’s has stood as the forefather of Baltimore buns, putting these small Instagram-worthy sandwiches on our culinary bucket list. The flavor-packed buns brim with pork belly, kimchi, gochujang aioli, and soy-ginger sauce. Go ahead, lick off what’s left on your fingers—this is no time for manners. 802 N. Charles St., 410-609-3162

Ekiben

This food stand changed the game when it landed at the Fells Point farmers’ market, bringing Baltimore a much needed dose of Asian-inspired street fare. Almost two years later, owners Nikhil Yesupriya, Steve Chu, and Ephrem Abebe are still leading the Asian-fusion revolution, now out of their brick-and-mortar shop just a few blocks north of where it all began. Head here for Thai chicken meatballs bobbing in coconut sauce or Taiwanese curry-fried chicken bolstered by chili mayo. Bottom line? Your taste buds will thank you. 1622 Eastern Ave., 410-558-1914

Mi & Yu Noodle Bar

Most know this tiny Federal Hill noodle shop for its drool-worthy ramen, but the Chinese “bao” buns deserve top billing, too. Skip the standards for melt-in-your-mouth braised short rib with miso glaze or fried curry shrimp, all topped with an Asian slaw mix consisting of cucumber, carrot, Korean radish, red onion, and spices. A word of bun wisdom—pour the Sriracha aioli on everything. 1016 S. Charles St., 443-388-9295

Maggie’s Farm

This Tennessee take on the Asian steamed bun is a nice reprieve from the city’s plethora of classic pork. Inspired by Nashville hot chicken, this luscious piece of thigh meat has the just-right amount of heat, abated by a creamy dash of homemade relish and served atop a fluffy, buttery bun. Who knew the Far East and the Deep South would form such a perfect pair? 4341 Harford Road, 410-254-2376

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Movers & Shapers

Dylan Salmon

The Pop Star

Before Dylan Salmon broke onto the Baltimore food scene, the only “pop-ups” we knew were books, and local oyster bars were just becoming a concept. But in 2014, Dylan’s Oyster Cellar, located on the subterranean level of a Mount Vernon brownstone, quickly became a hipster haven, eventually triggering a wave of pop-ups and oyster bar openings around the city. Evoking a turn-of-the-century speakeasy, Salmon’s temporary hidden gem offered craft cocktails, candlelit conversation, and some of the best shucks in town. “There were mostly just fashion and art pop-ups at the time,” Salmon recalls. “Finding the space was a happy accident.” Two years later, Salmon has his very own permanent oyster bar, located in Hampden at the corner of 36th Street and Chestnut Avenue (and, at press time, set to open any day). The former florist shop offers all the charm of the original Dylan’s—Prohibition-inspired tipples, boutique oysters, French bistro élan—but with the addition of a full kitchen and expanded menu. “It has taken a lot of work to convert a flower shop into an oyster bar,” Salmon says, “but I wanted to take that momentum we started with in Mount Vernon and finish it. It has been a crazyjourney but it’s just the beginning.” —LW

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DOUGHNUTS

Cupcakes made their comeback, macaroons had a moment, and we’re still recovering from our Cronut crush in 2013. But in 2016, the doughnut is getting its due. Though once strictly a breakfast staple dipped in a glossy glaze or blanketed by sprinkles, bakers all over town are using these circular treats as a surface to showcase out-of-the-box flavors.

Diablo Doughnuts

At Diablo, the dual-purpose carryout boxes are reversible to hold baked goods by day and pizza by night. We like to start our mornings right and head there for cereal-crusted confections. And though this shop is humble in the décor department, it doesn’t cut corners when it comes to embellishments, whether topping treats with toasted marshmallows, bacon, or Old Bay. 717 S. Broadway, 443-254-4641

Arundel Donuts

From truckers to churchgoers, early birds love this stalwart shack in Glen Burnie, which opens at 5:30 a.m. daily. For 34 years now, the family-owned shop has filled its display cases with just-baked pastries. (Stick around long enough and you’ll be trendy again.) Direct your attention to the racks with the stars of the show—doughnuts every which way, from chocolate-glazed to potato and apple fritter. (“Kinda in love,” wrote one Insta follower.) 7958 Baltimore Annapolis Blvd., 410-768-8926

B Doughnut

This Hampden hot spot might be baby-size, but its bold flavors make up for its lack of square footage. Instead of going the traditional ring-shaped route, B’s beauties are injected with fillings Bavarian-cream style. We can’t resist the overstuffed vanilla bean cream and lemon curd varieties. But the real wonder is the bagel doughnut—a mind-altering hybrid that looks luscious under every Instagram filter. Oozing with cream cheese filling and sprinkled with all kinds of seeds, the savory treat (consider adding lox on the weekends) is a prime example of the shop’s forward-thinking philosophy. 3528 Chestnut Ave., 443-475-0910

Migues Magnificent Mini Donuts

Venture to the Baltimore Farmers’ Market and Bazaar to find this DIY destination that delivers its mini-doughnuts via swift assembly-line service. We love customizing these tiny treats, which are fried to order and can be all dressed up with caramel sauce, chocolate sauce, and even lemon and orange pumpkinseed-flavored sugars. East Saratoga and Holliday Streets, 410-752-8632

Diablo Donuts in Fells Point helps us start our mornings off right with cereal-encrusted confections and creative toppings like toasted marshmallows, bacon, or Old Bay.

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EAT

July 22: Twilight on the Terrace

Gertrude’s Restaurant, 10 Art Museum Dr. 7-11 p.m. $125.

Each year, Baltimore Pride gets bigger and better than ever before. Not only has the GLCCB promised for a more inclusive lineup this year, but Mayor Stephanie Rawlings-Blake has also declared the week of July 17-24 Pride Week. There are happy hours and kickoff events leading up to the big affair, and on Friday night, you can head to Gertrude’s at the Baltimore Museum of Art, which has hosted a pre-Pride tradition before the big festivities for the past 11 years. At Twilight on the Terrace, guests can indulge in a delicious night of passed hors d’oeuvres, an open bar, and live music on the restaurant’s romantic terrace. Think John Shields’s summer specialties like watermelon, feta, and mint skewers; tomato, basil, and sweet corn flatbreads; Old Bay deviled eggs; and fried chicken salad with buttermilk dressing on endive. Proceeds from this delicious event will benefit Baltimore Pride.

DRINK

July 23: Mount Vernon Marketplace Pride After-Party

Mount Vernon Marketplace, 520 Park Ave. 9 p.m.-2 a.m. Free.

After an intense day of celebrating in the streets, beat the heat at Mount Vernon Marketplace, with a Pride after-party hosted by Pinch Dumplings. All night, Natty Bohs will cost a mere $2, The Local Oyster will be serving up speciality cocktails and shrimp salad sandwiches, Taps Fill Station will be pouring drafts of wine, cider, and beer, and Culture and Between2Buns will be offering extended happy hour and drink specials (plus the craziest fries in town). DJ James McNasty will be on the ones and twos, and a photobooth will be on hand to capture favorite moments from this year’s Pride.

SEE

July 23: Pride
Parade, Block Party,
and more

Mount Vernon. Parade, Charles St. from Madison to Chase Sts. 2 p.m. Block Party, Cathedral, Read, Eager, & Charles Sts. 4-10 p.m. Free.

Saturday is a Pride-packed day, with events throughout Mount Vernon and the city running into the wee hours of the night. Start your day with the iconic High Heel Race at 1 p.m., where competitors will test their luck running up Cathedral Street in their favorite stilettos. Afterwards, join in on the vibrant Pride Parade, with a full lineup of cars, motorcycles, floats, marching bands, and costumes running down Charles Street, followed by the big blockbuster block party, dubbed a “nightclub without walls,” with music, dancing, and all around good spirits in the streets. Scores of regional artists will perform, including headliners like beloved local rapper and king of Baltimore DIY Abdu Ali at 8 p.m., followed by former American Idol contestant (and Baltimore native) George Lovett, ’90s dance powerhouse Crystal Waters, and Billboard chart-topper (“Finally”) CeCe Peniston. A special tribute will also be paid to the victims of last month’s Orlando nightclub shooting. From there, Baltimore mainstay Grand Central will be open until 2 a.m., with DJs, disco, and dance parties to continue to the community celebrations all night.

HEAR

July 22: Baltimore Pride “Guerilla Wordfare” Open Mic & Poetry Slam

Single Carrot Theatre, 2600 N. Howard St. 8-11 p.m. $20-25.

Get to know The Black Rainbow, a new self-described “neo-queer collective,” dedicated to strengthening the LGBTQ community through entertainment, outreach, and civic engagement. This year, they’ve put on two open mic events in the heart of downtown Baltimore, and this Saturday, they premiere at the Single Carrot Theatre in Remington. At “Guerilla Wordfare,” 10 poets will compete for cash prizes in this open mic and poetry slam, with the general public invited to participate in the first hour. Browse local vendors, hear beats by local DJ Trillnatured, and see a live performance by rock/funk/soul quintet, The Cool Lots.

DO

July 24: Pride Festival and Splash Party

Festival, Druid Hill Park, 2600 Madison Ave. 10 a.m.-6 p.m. Free. Splash Party, Druid Hill Park Pool, 800 Wyman Park Dr. 3-6 p.m. $5-7.

From the city streets of Mount Vernon to the shaded grass of Druid Hill Park, Pride continues to celebrate on Sunday with a full-day festival. Join thousands to celebrate the LGBTQ community, with a morning interfaith prayer service, a fun-filled family zone, the Lady Lisa Memorial Drag Stage, and a host of local and regional performers, including DJs, dancers, comedians, and musicians. With another hot weekend upon us, you can also chill out at the park pool with afternoon swimming and coolers welcome.

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Cinco de Market: Large-scale holiday parties have become somewhat of a specialty at Mount Vernon Marketplace, the trendy communal food hall that boasts everything from dumplings and draft beer to cupcakes and charcuterie. Since opening its doors last October, the vendors at the market have come together to host massive New Year’s and Mardi Gras parties, and now they’re gearing up for Cinco de Mayo with an event featuring piñata-bashing, serenading mariachi bands, and tons of authentic eats. Don a sombrero and stroll around the space to find black bean burritos with pepper cheese and falafel tacos with spicy corn salsa from Big Bean Theory; crispy churros from Edible Favors; ceviche and micheladas (spicy Mexican cerveza made with beer and lime juice) from The Local Oyster; and tequila and beer pairings from Taps Fill Station. 520 Park Ave., 888-897-8859

Clavel: Not only is Cinco de Mayo going to be a special celebration of this Remington hotspot’s roots in Oaxaca, but the holiday also marks the mezcaleria’s (almost) one year anniversary. Owner Lane Harlan—who also owns speakeasy-style spot W.C. Harlan up the street—had originally aimed to open by Cinco de Mayo last year, but ended up debuting Clavel one month later than expected. To celebrate a successful first year full of smoky cocktails, handmade corn tortillas, and sizzling queso fundido, Harlan is hosting a full-blown fiesta complete with smashed piñatas and a slew of discounted eats and drinks. The all-night bash will feature carnitas, esquites (Mexican street corn salad), chicarones (Mexican pork rinds), and, of course, plenty of mezcal to go around. 225 W. 23rd St., 443-900-8983

Barcocina: For some waterfront fun, head to this dockside destination in Fells Point, known for its lively patio and wide array of Mexican-inspired dips, tacos, quesadillas, and enchiladas. At Barcocina’s special party on May 5, indulge in drink specials like $4 Coronas and $7 house margaritas while singing along to live covers by New Jersey-based rockers Stellar Mojo. 1629 Thames St., 410-563-8800

Papi’s: Cinco de Mayo is an annual event at this Fells Point taco joint from local restaurateur Charlie Gjerde, whose menu is inspired by authentic antojitos (small bites) from Mexican street fairs. Line your stomach with eats such as yucca fries, fried plantains, braised corn on the cob, and customizable street tacos, before downing $12 pitchers of Dos Equis and $3 Patron, $4 Camarena Blanco, $5 Corazon Blanco, and $6 Camerana Reposado shots. Papi’s is also teaming up with Flying Dog Brewery to throw a fun raffle into the mix at this year’s fete. Every guest who buys a Flying Dog Numero Uno Agave Cerveza will be entered into a raffle to win two tickets to see Violent Femmes or Galactic during the brewery’s summer concert series, which kicks off in June. The more cervezas you buy—the more chances you get. The winner will be picked at random at 9 p.m. 1703 Aliceanna St., 410-299-8480

Mt. Washington Tavern: From sporting events to Preakness pregames, this neighborhood haunt is always down to throw a party, and Cinco de Mayo is no exception. The tavern’s third-floor Skybar—equipped with multiple flat screens and plenty of high-top seating—is making its return for the season just in time for the event, which will highlight a DIY margarita bar and a special street taco menu. Starting at 4 p.m., soak up some sunshine while digging in to $4 tacos and sipping $8 margaritas. 5700 Newbury St., 410-367-6903

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Waverly Brewing, which opened last November in Woodberry, collaborated with The Local Oyster to brew an oyster stout that they hope to release in 2-3 weeks. Brewers used the shell, meat, and liquor from The Local Oyster’s True Chesapeake Skinny Dippers when making the beer.

“I’ve been wanting to do this since I started Local Oyster,” says owner Nick Schauman, whose stall can be found at Mt. Vernon Marketplace. “I’ve talked to a few different breweries but, if you don’t do small batches, it’s kind of a gamble. When they opened up Waverly, it was like, ‘Aha! Finally!'”

Schauman brought the idea to Waverly brewers Greg Lee and Roy Fisher, who have all known each other for 15 years.

“We’re friends and I love doing anything local, so we jumped at the chance,” Fisher says. “Although I can’t say I’ve ever made an oyster stout in all my years, I did a lot of research. We saw this style popping up all over the West Coast. If they can do it, we can do it here.”

As for the process, the brewers threw oyster shells into a burlap sack, and threw that into the wort for half-an-hour while it was boiling. Oyster shells actually provide calcium, which leads to silky, smooth mouthfeel. Next, the brewers dumped in 100 live oysters, cooked them for about 10 minutes until then opened up, and all the briny liquor got infused into the wort. Both Schauman and Fisher are hoping for a subtle brine flavor.

“We’re trying to keep in on the sweet side,” Fisher says. “Hopefully those oysters will impart a little oceanic salt that’s a background note. We used a chocolate barley, English yeast from our friends at Key Brewing, and went heavier on the roast. We like to experiment, but this will be the most out-there beer we’ve ever done.”

The beer, which they’re simply dubbing The Local Oyster Stout, will be a slight risk for the less adventurous drinker, but the collaborators are hoping that the flavor profile and local aspect will draw people in.

“I still get so many people who come in and have never had an oyster,” Schauman says. “They think it’s gross and weird, but we talk them through it, explain where it’s from, and they end up liking it. Hopefully, this will have the same reaction.”

Waverly only made six barrels, or 12 kegs, which will be split halfway between the brewery and Mt. Vernon Marketplace locations. Once the stout is released, Waverly will host a party complete with, naturally, a Local Oyster shucking and grilling station.

“You never know what you’ll get when you throw mollusks into beer,” Fisher says. “But it’s the kind of Baltimore camaraderie that I love. Just learning about the oyster farm in St. Mary’s was exciting because I’m a native, and what Marylander doesn’t like oysters and beer.”

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One of the many establishments throwing its own Bourbon Street bash is Mt. Vernon Marketplace, whose vendors have been coming together to organize festive events since the communal food hall opened in October.

“It’s all about bringing the neighborhood together,” says The Local Oyster owner Nick Schauman, who shucks the shop’s namesake bivalves from his corner stall. “It’s neat that there are so many options under one roof, and it helps that the market is big enough to accommodate such large crowds.”

On February 9 from 7-11 p.m., The Local Oyster, along with other outposts like Cultured and Edible Flavors, will host a special Fat Tuesday celebration at the marketplace, complete with festive cocktails, food specials, and live jazz by Big Bertha’s Rhythm Kings.

In true NOLA fashion, Schauman will be stirring up a crawfish boil fusing potatoes, carrots, onions, Cajun seasonings, Natty Boh, and, of course, Louisiana crawdads.

“The trick to making them really good is putting them straight into a cooler once you pull them out of the pot,” he says. “As they sit in the cooler they essentially steam themselves, and all of that nice aroma permeates into the tail meat.”

Cultured owner Andrew Cole says that the Mardi Gras menu at his charcuterie spot will highlight $6 Negroni cocktails, $7 Corpse Revivers, and the iconic Sazerac.

“Over the past couple of years, there’s been an increase in desire to see cocktails being made the old-fashioned way,” Cole says. “And the Sazerac was the first one made in America, so it has its own right on any cocktail menu.” See recipe below.

Other festive offerings to look out for during the event will include Muffuletta sandwiches and jambalaya at Cultured, Hurricanes at The Local Oyster, gumbo at The Big Bean Theory, and king cake at Edible Flavors.

If you’re searching for even more Mardi Gras madness around town, check out these other happenings:

Mardi Gras North: Now in its 19th year, this annual event hosted by Fells Point neighbors Kooper’s Tavern and Slainte Irish Pub celebrates all things ‘Nawlins. On Fat Tuesday, bounce back and forth between the two bars to chow down on seafood gumbo, jambalaya, and po’boys while getting down to the sounds of DIG Jazz Combo. Both spots will also offer drink deals such as $3 Miller Lites, $4 Blue Moons, $5 Cajun Marys, and $6 Sazeracs. 1700 and 1702 Thames St., 410-563-6600.

Fat Tuesday Party at Paladar Latin Kitchen: This Annapolis spot is culminating its two-week Carnival celebration with its annual Fat Tuesday party. Throw on some beads, dance to live music, and enjoy half-off mojitos and margaritas all night long. Additional specials of note include discounted rum flights and a $5 street menu with dishes ranging from lamb kibe to Brazilian cheesy bread. 1905 Towne Center Blvd, Annapolis, 410-897-1022

Mardi Gras Festival: Power Plant Live is kicking off the festivities early by hosting this massive celebration on Saturday, Feb. 6 at 9 p.m. For the price of admission, bar-goers can enjoy no-cover access to all of the spots in the district, while also enjoying live Zydeco music and sipping bottomless Hurricanes from a souvenir glass. 34 Market Place, 410-727-5483

Phat Tuesday at Mother’s Grille: As always, the annual “Phat Tuesday” party at this Federal Hill favorite will feature live DJ entertainment, Hurricanes, and plenty of colorful beads to go around.As an added bonus, the neighborhood spot is also throwing some special food items into the mix for the occasion, highlighting dishes such as Basin Street catfish, crawfish cakes, and chicken and sausage gumbo. 1113 S. Charles St., 410-244-8686

Sazerac from Cultured:

Ingredients:
1 medium to large sugar cube
2-oz. Pikesville Rye whiskey
8-9 drops of Peychauds bitters
1 splash of Absinthe
Ice cubes
lemon twist

Directions:
1. Chill a rocks glass with ice and water.
2. In another glass, place sugar cube at the bottom and cover with drops of bitters.
3. Muddle until crystals from the sugar are all broken down.
4. Add 2-oz of Pikesville Rye whiskey and swirl around.
5. Fill the chilled glass with ice. Then, dump absinthe and roll it around until it covers the bottom.
6. Take whiskey mixture and pour into the absinthe wash glass.
7. Squeeze lemon twist over top of the drink. Then rub it around the rim of the glass two or three times, twist it up with your fingers, and drop it in.

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Dec. 31: Mt. Vernon Marketplace New Year’s Eve

Mt. Vernon Marketplace,
520 Park Ave. 6 p.m.–1:30 a.m. Free. 443-804-3933. mtvernonmarketplace.com.

The Mt.
Vernon Marketplace has quickly become one of our favorite new hangouts in
Baltimore City. From Pinch’s Ping-Pong
table and craft drafts at Taps Fill Station to our beloved barstool at The
Local Oyster, there are few places we’d rather swing by for happy hour, hit up after
the Walters, or linger in on a lazy Sunday Funday. They’ve thrown some fun shebangs so far—like their packed opening
party and holiday egg nog contest—but this Thursday, head there for New Year’s
to feast on its dozen-plus food vendors, dig on the sounds of a DJ, and enjoy extended
hours until 1:30 a.m. Be it oysters and dumplings or
crepes and charcuterie, there’s a little something for everyone. Afterwards, be sure to saunter past the
Washington Monument, lit up in the early light of 2016.

DRINK

Dec. 31: The Owl Bar’s Prohibition Party

The Owl Bar, 1 E.
Chase St. 6 p.m. Free cover. 410-347-0888. theowlbar.com.

The story goes that back in the roaring 1920s, the Owl Bar
was the hottest spot in town.
In the midst of Prohibition, booze was officially illegal, but the Belvedere
didn’t care, with its hidden hooch haven still bustling in the back of the
historic hotel. At the front
cash register sat two owl sculptures, and when their eyes were blinking, it
meant the speakeasy was open (but when they stared straight ahead, it meant
that you should scram.) Alas,
the Owl Bar made it through and is now upon the close of its 111th year. Spend your New Year’s Eve in homage
to those early days, with Prohibition-style
food and drink and a free glass of champagne at midnight. Come dressed in your finest
suit and spats or most glamorous flapper garb, but be sure to know the password.
(Hint: It’s the final line of “A Wise Old Owl.”)

SEE

Dec. 31: The Charmery’s Kiddie Scoop Ball Drop

The Charmery, 801 W. 36th St. 8 p.m. Free 410-814-0493. thecharmery.com.

If you’re anything like me, you’ll find yourself falling
asleep well before the ball even starts to drop. There’s no shame in being sleepy, so celebrate New Year’s Eve
early this year at The Charmery on a quiet corner of Hampden. With all this warm weather we’ve been
having lately, it’s only fitting to enjoy some ice cream, so bring the family
for cones of Old Bay Caramel or Otterbein Sugar Cookie, and watch the giant
scoop drop with complimentary sparkling cider. If the sweets get you going, stay up and scramble down to 34th
Street for the truly weird and wonderful midnight ball drop. It’s something to experience at least
once in your Baltimore lifetime, especially on the second-to-last night of all those twinkling lights.

HEAR

Dec. 31: Baltimore Rock Opera Society at Ottobar

Ottobar, 2549 N. Howard
St. 9 p.m. $15. 410-662-0069. theottobar.com.

We think it’s time to forget about all the ups and downs of
2015 (and hopefully—for forever—all those instances our eyes were blinded
by O’Malley’s flexing guns). Instead, put them out of your mind with some
rip-roaring rock music and look towards the future, as the Baltimore Rock Opera
Society (BROS) takes you on a travel through time. At the Ottobar, it will be
3084, which they believe will be something like “a giant spandex neon glitter
monster vomit[ing] on everyone.” Whatever that means, hear a 14-piece Daft Punk
cover band, some of society’s most cherished classics, and even world-premiere
music from the BROS’s next rock opera, Chronoshred.
All the while, get your Jetson on in futuristic fashion, with a free nachos bar
and champagne toast at midnight.

DO

Jan 1: New Year’s Day Resolution Run

Patterson Park, 2638
E. Baltimore St. 2-6 p.m. $15-30. 410-645-8266. charmcityrun.com.

There’s a good chance that on Thursday, you’ll gorge on grub
from Mt. Vernon Marketplace, swing by
the Owl Bar for an old-fashioned cocktail, then, rightfully sauced, scramble up
to Hampden to catch an ice cream cone at the Charmery, before making your way
to the Ottobar for an interstellar New Year’s night. If that’s the case, you’ll
undoubtedly have a hangover, but don’t wallow in your own self-induced misery.
Instead, throw on some sneakers, skip over to Patterson Park, and start 2016
right with a little medicinal dose of exercise. Be it a 5K run or 1-mile walk,
you’ll feel better in no time, especially after the complimentary chili and
cornbread lunch following the race.

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“2015 proved that culinary innovation is booming in cities outside of the usual suspects like NYC and SF,” said the Zagat staff. “With chefs spreading out to smaller markets across the country, food scenes are ramping up in more unexpected places.”

Spike Gjerde was mentioned for his James Beard Award in the Best Chef Mid-Atlantic category for his work at Woodberry Kitchen, Parts & Labor, and Artifact Coffee.

Haute food hall Mount Vernon Marketplace, which includes The Local Oyster and charcuterie spot Cultured, was cited as an example of an on-point culinary trend joining the scene.

Other notable openings referenced were former Top Chef contestant Bryan Voltaggio’s Aggio, beloved burger chain Shake Shack, and Harbor East’s Azumi, where Tokyo native Eiji Takase serves Sawagani crabs and fish from Japan’s famed Tsukiji Market.

“We’d say Baltimore is winning,” Zagat summed up.

The list of 17 cities covered nearby neighbors Philadelphia (No. 10), New York City (No. 4), and Washington, D.C. (No. 3).

Even the news that Pittsburgh took the No. 1 spot put more spring in our step, adding fuel to the fire of an age-old rivalry and giving us more reason to best Steel City next year.

“The listing is a testament to the energy and appetite of our city,” says Tony Foreman, whose restaurant Charleston, along with the James Beard nominated chef Cindy Wolf, was given a shout-out. “A notice like that after a year like this is just terrific.”

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Upwards of 15 local vendors including Pinch Dumplings, Edible Flavors Bakery, Ful African Salads, The Big Bean Theory, The Local Oyster, Cultured Charcuterie, and Taps Fill Station—an eco-friendly bar that offers draft beer and wine to-go—have set up stalls in the space, offering diners plenty of culinary options.

“Baltimore has a rich history of markets that’s 250 plus years old, and it’s a fantastic thing to be a part of the next generation,” says Will Glass, an investor in Taps Fill Station. “This market was designed for each vendor to do one thing and do it well, and that’s what diners can expect.”

Glass says that the idea for Taps was inspired by the concept of reusing rather than recycling. The bar’s rotating list of beer, wine, olive oil, and nitro-brewed coffee on tap can be sampled in-house, as well as boxed, bagged, or bottled in reusable vessels for drinkers to take with them.

“What we’ve created is essentially a zero-waste bar and liquor store,” Glass says. “Getting something on draft is the freshest thing available, and that’s what makes this great for people going to a party or having friends over.”

The bar’s uniqueness also lies in its modern design, which incorporates a bright color scheme, menus delivered inside local magazines, and a contemporary jukebox-style speaker system that allows guests to customize the soundtrack from an iPad.

Another one of the stalls gearing up for next week’s opening is Cultured—a charcuterie spot from chef Andrew Cole of The Other Corner Charcuterie Bar in Hampden.

In addition to classic meat-and-cheese boards, the stand will deliver sandwiches, salads, beer and wine, seasonal cocktails, and meat and cheese by the pound. And while the dishes at Cultured will be similar to what Cole has served in the past, he says that his new spot will have an identity all its own.

“I’ll be upping what I already do, in a sense,” he says. “I have a lot of new ideas about pairings and pickling things differently. It’s definitely going to be a little more global.”

Cole notes that he’s excited to debut his concept in a communal setting along with all of the other business owners involved.

“We’re in a non-compete market, so it’s nice that we’re all working together to make the entire space successful,” he says. “People can grab something from my station and sit at the bar or vice-versa and have a little bit of everything.”

Pinch, a D.C.-based dumpling destination, has been open in the space for two weeks now, highlighting handmade pork, chicken, lamb, and vegan varieties. The trendy area also boasts shelves of Asian grocery items and a Ping-Pong table.

“Sometimes you’re just in the mood for dumplings,” says Sam Hanson, who serves up the eats at Pinch. “The market is accessible and the food is all really good, so it has a certain appeal.”

To celebrate the official launch, Mt. Vernon Marketplace will host a tasting event on Oct. 14 from 5-9 p.m., where guests can get acquainted with all of the vendors and their eateries.

Looking ahead, Glass says that he’s excited to be able to partner with other vendors, citing a possible dessert and Saison beer pairing collaboration with Edible Flavors in the spring. He also says that while Taps is open to expanding in the future, he’s happy to be a part of the current marketplace community.

“The market concept is a huge demand generator,” he says. “When you have 15 vendors each shouting ‘come to the market,’ people are going to notice.”

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Argosy Cafe: This cozy coffee corner from father-and-son duo Jay and James Shaffer transforms into a modern happy hour hangout once the clock strikes five. The cafe made its debut in the Munsey building at the corner of Fayette and Calvert streets earlier this month, providing a new culinary option for professionals in downtown’s central business district. Breakfast and lunch offerings include house-roasted coffee, pastries, soups, and the restaurant’s signature “twirls,” (toasty sandwiches on challah bread with an onion swirl,) while made-for-sharing bites like crispy parsley potato cakes with blistered cherry tomatoes are featured during dinner service. 7 N. Calvert St., 443-869-2942

Bagby Pizza Company: Baltimore County dwellers no longer have to make the trek into the city for a slice of gourmet goodness from Bagby Pizza Company. The Bagby Group revealed the eatery’s second location in Pikesville’s Festival at Woodholme shopping center last week, giving diners the opportunity to customize their own pies and salads with a variety of DIY toppings. 1809 Reisterstown Rd., Pikesville, 443-379-0566

COMING SOON:

Daniela Pasta & Pastries: Come October, you’ll no longer have to fight for a table at this quaint Sardinian spot on The Avenue. Owner and executive chef Daniela Useli intends to move her restaurant to 822 W. 36^th St.—a bigger space that will accommodate 80 guests at a time. Although the Hampden haunt is settling in a new home, Useli’s made-from-scratch pastas, paninis, salads, and pastries will still remain at the forefront of the menu. 900 W. 36^th St., 443-759-9320

Dinosaur Bar-B-Que: Local barbecue buffs have been gearing up for the opening of this Syracuse-based chain restaurant in Fells Point since plans were announced last summer. Although the debut has a taken a bit longer than anticipated, Dinosaur Bar-B-Que is slated to open its doors in early September, serving up classics like ribs, brisket, and wings slathered in specialty sauces. 1401 Fleet Street

Wicked Sisters: Charlie Gjerde—the restaurateur behind Alexander’s Tavern in Fells Point and Huck’s American Craft in Brewers Hill—recently shared details about his team’s plans to revamp the former McCabe’s space in Hampden, which suffered a single-alarm fire in December. Wicked Sisters is slated to open in January 2016, and will offer seasonal outdoor dining, shuffleboard courts, and upscale tavern fare. 3845 Falls Rd.

MARKET MOVES:

Cross Street Market: Pending an agreement between the Baltimore Public Markets Corporation and interested developers like Under Armour’s Kevin Plank, this Federal Hill mainstay could see major changes in the coming months. Remodeling plans for the 64-year-old market include new signage, a rooftop dining area, a second story pop-up space, glass ceilings, and al fresco dining options. Although a definitive timeframe for renovations is still up in the air, the space will remain open during construction for locals to browse products from the likes of Nick’s Inner Harbor Seafood, Pop’s Tacos, Mr. Sausage, and The Pretzel Twist. 1065 S. Charles St., 410-685-6169

Harbor Market: Thanks to this new weekly pop-up hosted by Waterfront Partnership, local professionals are invited to ditch their brown bags and have a little fun in McKeldin Square during lunch breaks. In a recess-for-grownups setting, this makeshift market features eats from local vendors, as well as outdoor games every Wednesday and Friday through October. The food lineup rotates from week to week, but be on the lookout for favorites like Dooby’s, The Charmery, and The Smoking Swine. Corner of Pratt and Light Sts.

Mt. Vernon Marketplace: Keep your eyes peeled for the reveal of this 15,000-square foot marketplace that is set to open on the first floor of the 520 Park apartment building in Mt. Vernon this October. While stalls are still currently available for rent, a handful of local vendors like The Local Oyster, Pinch Gourmet Dumplings, The Big Bean Theory, and Mina’s Crepes are already on board. If you can’t wait until October to get a sneak peek, City Dining Cards is hosting a launch party for its brand new mobile app at the marketplace in September, featuring eats and drinks from some of the featured vendors. 520 Park Ave.

SHUT:

La Tasca: Known for its Spanish-inspired small plates and frequent sangria specials, this tapas restaurant has been an Inner Harbor staple for nearly a decade. But due to the loss of business in the wake of the city-wide curfews earlier this year, La Tasca will be closing its doors at the end of September. There’s no word yet on what will become of the harbor front space, which neighbors restaurants like The Cheesecake Factory, M&S Grille, and Tir Na Nog. 201 E. Pratt St., 410-209-2563

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New York-based City Dining Cards, a brand known for its handy packs of coupon-like cards that are redeemable for deals at restaurants across the country, has recently launched a mobilized version of the concept in Baltimore.

“The physical decks expire at the end of 2015, so in moving forward we went back to our customers and merchants and most people said that they wanted [the cards] on their phones,” says Will Glass, vice president of sales for City Dining Cards. “Baltimore has a great underrated food scene, and we wanted to show it love.”

Although the mobile version makes using the cards more accessible, the same rules still apply when it comes to raking in discounts. Diners can choose from a rotating list of 52 locally owned restaurants—which includes spots like The Food Market, B&O American Brasserie, Gertrude’s, Farmstead Grill, and Canton Dockside—and receive $5 off of a $20-food purchase or $10 off of $40-food purchase by using the app during their visit.

Additionally, in keeping with the brand’s theme, City Dining Cards now allows users to collect a chip every time they stop in to one of the restaurants. Gathering 12 chips unlocks a $20 credit to any participating eatery across the country.

Glass, a Baltimore native himself, says that the concept is not only ideal for local food lovers, but also for tourists.

“A lot of people that travel really want to support local businesses, but don’t know where to go,” he says. “Now, they can have access to a curated list that is location-based, so it shows you where you are and what’s around you.”

The app is free for iPhone users to download, (the company is still working out the kinks with the Android version), and charges the restaurants a fee every time a card is used.

To celebrate the launch, City Dining Cards is hosting an exclusive event at the yet-to-open Mt. Vernon Marketplace on September 16 at 5:30 p.m. In a “Dinner Lab meets The Emporiyum” type of setting, guests are invited to get a sneak peek of the marketplace while sipping cocktails and tasting dishes from a handful of the app’s restaurant partners.

Glass says he’s excited to use the event to preview the marketplace while also spreading the word about City Dining Cards: “It’s nice that people don’t have to say, ‘Oh darn, I forgot my card at home,’ anymore.”

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