As a neighborhood eatery, Pepe’s Pizza on Falls Road is hard to beat. It’s been around seemingly forever (actually since 1979). It’s family-run. (Andy Makris took over after the murder of his father, Peter, in 2000.) And its vast menu offers pretty much everything you could ever want at a deli/diner/family restaurant. (Pizza? Check. Gyros? Check. Burgers, Maryland crab soup, and salads? Check, check, and check.) It’s no wonder that North Baltimore families have depended on Pepe’s dine-in and carryout options for decades.

So it was with great interest that we watched Pepe’s recent $1.5-million renovation, including an expansion that doubled its size. We wondered: Would the new Pepe’s retain its humble charm? (We hoped so.) And would the spiffed-up digs prompt a similarly spiffed-up menu? (We hoped not.)

With its new seating area, flat-screen TVs, and earth tones, the updated dining room is a comfortable, if slightly generic, spot for noshing, but the constant bustle of families and kids (with a heavy representation from area private schools) keeps the vibe feeling cheerful and homey.

Except for a few additions (Makris decided to add fried chicken at the request of the construction crews), the menu is largely unchanged. The signature subs boast fillings ranging from Italian meatballs to jumbo fried shrimp and remain satisfying. On a rainy, late-fall night, we opted for the 16-inch eggplant parmigiana and chicken parmigiana subs (both $14.50) and found ourselves rewarded with toasted-bread torpedoes filled with gooey mozzarella, tangy tomato sauce, and thick layers of breaded eggplant and chicken cutlets.

On another occasion, we tried a lamb gyro ($6.50 sandwich, $9.50 platter) stuffed with thin slices of tender meat; lettuce, tomatoes, and onions; and a slightly over-generous dollop of tzatziki sauce. An accompanying Greek salad ($6.95-10.95) leaned a little too heavily on the feta, but the curly fries ($3.95) were golden coils of perfection.

Pepe’s is also open for breakfast, and regulars swear by its platters of eggs, scrapple, sausage, French toast, and breakfast sandwiches.

Whether starting or ending your day at Pepe’s, it’s likely you’ll find exactly what you want. We couldn’t be happier that at Pepe’s, the more things change, the more they stay the same.

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›› Pepe’s Pizza: 6081 Falls Rd., 410-377-3287. Hours: Mon.-Thurs. and Sat. 5:30 a.m.-11 p.m., Fri. 5:30 a.m.-12 a.m., Sun. 5:30 a.m.-10 p.m. Breakfast: 85¢-$10.50; pizza: $9.95 and up; entrees $2.50-23.95; sides: $2.95-4.75; desserts: $2.99-3.99.

Jockey Victor Espinoza wore shiny purple silks as he crossed the finish line aboard California Chrome at the Preakness. Across town, patrons catching the race at one of Canton’s newest bars wore big, saucy smiles. Most hadn’t even won bets, but a Saturday spent at Silks, a stylish pub whose name pays homage to jockeys’ garb and whose menu features a blend of craft and down-home beer, delicious cocktails, and tasty food, is always a winning ticket. For years, the bar on the corner of Hudson Street and South Lakewood Avenue with the tacky sporting-goods mural outside was an enigma. It never seemed open. Was it a speakeasy? A private club? A dive with unusual hours? Who knows? And now, who cares? When new owners renovated, they rid it of practically everything but the name. A lacquered, dark wood bar, staffed by talented and jovial bartenders, runs practically the length of the building. With open windows allowing in plenty of sunlight and a cool breeze on a nice day, it’s one of the most outdoor-like indoor places to drink in the neighborhood.

There’s also a small dining room, but make no mistake, Silks is more bar than restaurant. Which is not to say that its kitchen doesn’t turn out classic tavern fare that’s a cut above. Start with an order of wings (10 for $9.99), prepared confit-style for an interesting twist. You’ll find burgers (the Juicy Lucy, with the cheese on the inside, is $10.19), cheesesteaks ($9.80), and chicken sandwiches (topped with crab dip and cheddar for $10.50), along with entrees like fish and chips ($11.99), Cajun salmon cakes ($11.99), and even a prime rib. While it’s not quite Capital Grille-quality, the steak, served with a vegetable and garlic mashed potatoes, is a bargain at $19.99.

Whatever you order, it’s wise to grab a side of fries. Sidewinders, as they’re called, are a delicious hybrid steak and curly fry, doused with salt and served piping hot. They’re plump and flavorful, and a plate of them makes a perfect side or snack. The cocktail menu features an array of sublime libations. The blueberry margarita, made with Avion Silver tequila, fresh-squeezed lime juice, muddled blueberries, triple sec, and agave nectar, is one of the most refreshing drinks—in one of the most refreshing new/old bars—in the city.

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›› Silks, 2641 Hudson Street, 443-708-0317. Hours: 4 p.m.-2 a.m. Mon.-Thurs., 11 a.m.-2 a.m. Fri., 10 a.m.-2 a.m. Sat.-Sun. Appetizers: $6.80-10.50; sandwiches: $6.80-11.49; entrees: $11.99-19.99.

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Mike Unger is a senior contributing writer for Baltimore.

For overstuffed sandwiches, pre-made lasagnas, and authentic Italian fare, it’s no secret that Trinacria, in business since 1908, sets the gold standard. (One might say they put the “deli” in delicious.) When rumors began circulating that a second Trinacria was opening (and, even better, staying open after 4:30 p.m.—the original’s somewhat random closing time) on the Westside,expectations ran high. Fortunately, the new Trinacria Cafe delivers (literally, too), though it’s less of a cafe and more of a cafeteria, which is fitting given its location on the former site of a Five Guys Burgers and Fries. Like the original location in Seton Hill, there’s no waitress service, as you place your order at the counter. The décor, brightened only by shelves stocked with imported canned tomatoes, dried pastas, and the like, could use some work, but there’s plenty of focus on the food. You need but one bite of the tender homemade sausage and beautifully balanced marinara sauce (order it as a side for a measly $3.95) to be reminded of this place’s pedigree. Most of the original’s sandwiches have made their way to the menu here. Thankfully, the prosciutto (with fresh mozzarella and pesto on foccacia for $7.50) and veggie (fresh mozzarella, artichoke hearts, roasted peppers, and tapenade for $6.95) are among the cold sandwich offerings, along with tasty paninis, and luscious hot subs, and salads. Also available are daily filled pastas and an unabashedly cheesy spinach lasagna, as well as sizable “personal” pizzas that could easily feed two. The pizzas are listed as “thin crust,” but are more like a flatbread (not insignificant to a pizza aficionado), but the toppings are of high quality and nicely composed. The “Sweet and Salty” ($9.75) is a good example, with lots of translucent caramelized onions, crisp prosciutto, chunks of kalamata olives, tangy mozzarella, and roasted garlic—perhaps surprising for a run-of-the-mill carry out, but here we would expect no less. All in all, Trinacria Cafe is a proud progeny of this third-generation Italian institution.

 ›› Trinacria Cafe, 111 W. Centre St., 443-759-4082, Hours: 9 a.m.-8 p.m. Mon.-Sat.; 8 a.m.-7 p.m. Sunday; appetizers: $3.50-8.95; entrees: $7.25-11.95; desserts: $3.69-4.99.

From busy Pulaski Highway, Rosario’s Italian Kitchen looks like just another lackluster chain restaurant—bland building, big parking lot, and even a drive-through window. But cast your disparagement aside. This unsuspecting gem has become one of our favorite go-to places. First, it’s not a conglomerate. It’s the loving creation of George Protopapas, who named the restaurant after its neighborhood, Rosedale. Opened in 2012, it already has a stable of regular diners. We’ve yet to go there—and we go a lot—when there’s not a big table celebrating a birthday or other festive occasion.

We understand the draw. The casual dining room is a sprawling, comfortable space of tables, booths, arches, and soothing colors. And the food is equally appealing.

While we lean toward the Italian dishes, the menu also features many American and Greek dishes, like a double cheeseburger deluxe or a gyro. There’s breakfast, too, including omelets, pancakes, and chipped beef.

The staff is polite and genial. After being seated for dinner, a server quickly brings hot, buttery bread sticks with marinara dipping sauce. Do indulge, but save room for the generous portions soon coming your way.

If you’re into sharing, the antipasto platter will get you off to a good start. It’s laden with cured meats like capicola and salami, fresh mozzarella, marinated mushrooms, roasted peppers, artichokes, tomatoes, olives, and more. And the cream-of-crab soup is worthy of any Marylander’s taste buds.

After a long day, we’re often drawn to the soul-satisfying spaghetti with meatballs—three giant spheres topping strands of noodles and homemade meat sauce. Add a side salad for 99 cents. Or try the meatloaf with brown gravy.

Desserts offer a range of flavors and styles. There’s baklava, carrot cake, a cannoli, and good, old-fashioned lemon-meringue pie, among other choices.

From the first time we walked in the door to our most recent visit, we’ve been impressed with the good spirit and attention to detail at Rosario’s. Don’t just drive by. It’s worth a stop.

Shoo-Fly Diner is not your typical Double T. There are no club sandwiches, no over-easy eggs, no buttered white-bread toast. Instead, owners Spike and Amy Gjerde—they’re practically household names these days because of their other power places, including Woodberry Kitchen—follow their social consciences to serve made-from-scratch, farm-fresh, locally sustained comfort food in a cute setting with possibly the sweetest servers in town. And what’s not to like about a restaurant that has a playroom for the kids? It’s as family-friendly as your own house except that someone else cleans up.

But not everything works at the eatery. The food is very brown, a lot of it fried, but when it scores, you’re happy to be there. The fried-chicken supper, a signature dish, is an example. The crisp, succulent pieces are tucked into a cast-iron skillet and accompanied by a rich gravy on the side. We could have skipped the cornbread, though, with its dense, hockey-puck-like consistency.

We started with Arkansas truffles—don’t be afraid to ask what they are. Who would know they are fried-pickle slices? They were crunchy and yummy, especially dipped into a fish-pepper ranch dressing in a baby-doll-size Mason jar.

The hush doggies—deep-fried, savory-sausage oblongs—were flavorful, too, with honey-mustard sauce. Of course, you can always douse your food with Spike Gjerde’s signature snake-oil sauce (a fish-pepper condiment) if you really need to spice it up.

Sandwiches include an oyster po’boy, grilled cheddar, and a scrappledelphia with scrapple as a key ingredient. Large plates feature meatloaf, spaghetti Bolognese, and a terrific pan-roasted catfish with baked grits and assorted pickled veggies.

Kids get a nod with offerings like mac ’n’ cheese, griddled PB&J, a garden salad, and a chocolate-chip waffle.

Shoo-Fly’s namesake pie is so-so. We’d much rather indulge in the Mast Brothers chocolate pudding. It’s a bowl of velvety-smooth goodness with a creamy topping.

The restaurant may not have the “wow” factor of its Woodberry Kitchen sibling, but it suits a neighborhood need for a chummy place to gather with family and friends.

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›› Shoo-Fly Diner, 510 E. Belvedere Ave., 410-464-9222. Hours: 4 p.m.-1 a.m. daily; breakfast, 9 a.m.-3 p.m. Sat.-Sun; snacks: $4-10; sandwiches: $7-16; large plates: $13-19; desserts: $4-10.

At first glance, Dooby’s may seem like a typical coffee shop. There are patrons glued to their MacBooks at communal tables and hard-working baristas behind the long marble counter. But a deeper look reveals so much more. Besides the thoughtful, well-brewed coffee (both pour-over and drip), there is the added bonus of a liquor license for local beers and creative cocktails. And while the Charles Street cafe has the same ordering format as a Panera, it features the menu of a sophisticated bistro. It’s also open for all three meals—a rarity in this town. Its owner Phil Han, who opened Dooby’s last fall, is an innovator. He also conceived the Hatch, an adjacent basement space that provides entrepreneurs with a place to open their businesses temporarily—usually six-to-eight weeks—and test out their concepts. Examples, so far, have been an oyster cellar, a holiday shop with local vendors, and a home-décor shop.

When we visited Dooby’s on a Saturday afternoon, we started off with the soup of the day—a generous portion of French onion with just the right amount of caramelized-onion flavor. We also loved the mushroom melt, pictured, with an array of portobello, shiitake, and buttons with melted Gruyère and roasted red peppers on sourdough bread. The earthy ’shrooms blended well with the creamy nuttiness of the cheese and the hint of sweetness from the peppers, while the sourdough remained crisp and hearty. We added a picante-poblano spread (an extra 25 cents) for a little kick. The carnivore in me didn’t even notice this was a vegetarian sandwich.

Also on the menu is a well-executed bahn mi with tender pork belly, tangy pickled carrots, an unexpected but pleasant honey-hoisin sauce, and Sriracha mayo, all on a French baguette. It was delicious, though the sandwich was a tad greasy. A nice touch: All of the sandwiches are served with a side of greens and a light vinaigrette—a welcome substitute for chips or fries.

The Mt. Vernon spot was packed during our visit with UB students sipping coffee on their open laptops and families chatting away in the dining room. With its creativity—both in concept and cuisine—Dooby’s crowds aren’t subsiding any time soon.

Sure, it’s convenient to stop at the Marquee Lounge for a beer and a
bite to eat before or after a show at Creative Alliance at the Patterson
in Highlandtown. But you don’t really need a performance as an excuse
to sidle up to the bar or take a seat at one of the restaurant’s bare
wood tables. The small, lively bistro is a destination unto itself. For a
short time, the Hamilton restaurant Clementine managed the space,
installing one of its former sous chefs in the kitchen. When the
restaurateurs pulled out of the Creative Alliance, chef Jeremy Price
stayed behind to oversee the seasonal, local offerings. And we’re glad
he did. He’s constructed a tight, interesting menu with several items
that have Asian influences. The food here is unfussy, yet exhilarating.
The banh-mi sandwich, for example, is a hearty version of the Vietnamese
staple with Berkshire pork belly, silky chicken-liver pâté, house-made
sausages, and kimchi vegetables stuffed into a crusty baguette that’s
been slathered with chili-lime mayo.

Light fare ranges from
wild-mushroom pancakes and sautéed kale to Korean Buffalo wings. We fell
in love with the “char-cu-te-rie,” an array of house-smoked duck
breast, more of that pâté, a house-made pork terrine, a dollop of
excellent blue cheese, house-made pickles, and enough toasted-bread
slices for all of the parts. The blackened chicken nachos are easily a
table snack: A pile of locally made Tortilleria Sinaloa nachos blanketed
with pickled-jalapeño cheese, pico de gallo, and crème fraîche.

The
night we visited, there were three entrees—chicken pot pie, a veggie
noodle bowl, and a grilled Creekstone Farms steak with chimichurri
sauce, mashed potatoes, and mixed vegetables. We’ll definitely go back
another night for a full dinner.

The desserts are as homey and
earnest as the savory choices. Though the flourless chocolate cake was a
temptation, we opted for a good-old-fashioned carrot cake that we’re
sure was baked with tender, lovin’ care.

The tiny room was packed
the night we visited. It’s a cozy environment with dark brick walls and
wood and a bar that basks in a painted mural’s reds, oranges, and
yellows—a gorgeous setting to enjoy cocktails, wine, or craft brews. And
the bartenders and servers are as congenial as the place.

The
restaurant entrance is off the Creative Alliance’s lobby. And while the
galleries and stage are a draw, the Marquee Lounge certainly deserves
its own starring role.

When the vacant corner spot that once housed the venerable M &
J’s Soul Food at 25th and St. Paul streets began to show signs of
activity earlier last year, we were giddy with anticipation for the
comfort foods it promised. Finally, Georgia Soul Food opened in August
and has already amassed a loyal following. Some hardcore enthusiasts may
decry the absence of soul-food pillars like hog maws and feet as
heresy—the menu being a fairly vanilla roster of home-style dishes—but
what Georgia does, it does well. The menu is straightforward with
sections for chicken boxes, fish baskets, side dishes, desserts, and
drinks. An “Everyday Meal” ($9.99) includes a main dish, like a turkey
wing, two sides, and cornbread, and can be embellished with à-la-carte
items that are almost anachronistically priced—for example, tilapia for
$2.29, a pork chop for $2.19, and a fried chicken breast for $2.69.

On the restaurant’s website, georgiasoulfood.com,
the new proprietors promise satisfying Southern soul food culled from
the recipes of six generations and three families. And they follow
through. The collard greens—always a reliable barometer—offer plenty of
smoked neck flavor with a little bit of a kick. The other sides are
impressive, too, from the flavorful mac and cheese and green beans to
gooey candied yams. The usually humble baked chicken is outstanding,
seasoned from the skin right down to the bone, and the fried chicken and
fish are crispy and juicy. Salisbury steak with rice and gravy is a
sleeper hit, and the fried pork chop (get it with gravy) is down-home
delicious.

Whether you choose to carry out or sit in the sunny,
cozy dining room, steal yourself for a lengthy wait (usually at least 30
minutes) for your food. Call ahead for to-go orders, and, for dining
in, expect earnest but not exactly polished service. If your sweet tooth
hasn’t already been sated by the yams, you can count on desserts like
banana pudding and sweet-potato pie to do the job.

We liked the
peach cobbler, but, for a truly monumental sugar buzz, wash down your
food with some cherry Kool-Aid. There is so much sugar in it that it
actually feels heavy—but then, that is the proper soul-food way.

If you’re not careful, you’ll walk right past the entrance to Ozra,
despite the flag bearing its name above an awning. The solid front door
doesn’t immediately distinguish itself as a place of business. But
persevere. Gustatory pleasures await those who find their way inside.
The two-level space sends a warm welcome with its gold-and-maroon
accents against pale walls, bare-wood tables, subtle lighting, sitar
music, and rows of glass containers, each encasing a delicate flower.
The downstairs dining room can get noisy in the evening when a
happy-hour crowd gathers at the small bar in the rear, but it’s a fine
place to indulge in the restaurant’s intriguing Persian cuisine, which
borrows from the dishes of India and other Middle Eastern countries, and
its Mediterranean fare.

We prefer the intimacy of the upstairs room, which is actually a
mezzanine overlooking the lively scene below. (Note: It’s much quieter
during lunchtime.) The building was once a bakery in Little Italy and is
just steps from the neighborhood’s iconic dessert place, Vaccaro’s.

Don’t worry about parking: If you can’t find a space on the street, a
garage is conveniently located next door. And the restaurant will stamp
your ticket at night, so the tariff is only $4.

In the restaurant, co-owners Reza Holland and Mahrdad “Max” Tabasi
have created an understated, elegant setting as a backdrop for their
wonderfully aromatic skewers, stews, and selection of basmati rices.
But, like many restaurants, the kitchen tweaks the menu with seasonal
favorites like two of its winter offerings: a Persian noodle soup and
khoresht fesenjan with sautéed chicken, toasted walnuts, and pomegranate
sauce­­—with rice, of course!

Our servers—who were cheerful and helpful on both of our visits—were
only too happy to explain how best to pair the fragrant cooked grain
with all of the entrees.

Before you get to that point, though, a garlicky hummus is served at
dinner to stave off any hunger pains while you decide on starters. You
can order the various eggplant and homemade yogurt dips separately, but
my friends and I enjoyed sharing the yogurt trio.

It’s fun trying to decide on a favorite—if you can even choose. Each
creamy mix has its own personality: one with cucumbers and mint, another
with dried shallots, and the other, called borani, with spinach and
garlic.

Another time, we delved into the eggplant baba, a tantalizing blend
of puréed eggplant, onions, Persian goat cheese, and walnuts. It may not
be a beauty, but the brown concoction is great, especially scooped up
with crisp pita-bread triangles.

The shirazi salad is a flavorful beginning, too. Its simplicity with
cucumbers, tomatoes, red onions, and parsley, tossed with a citrus jus,
belies the complexity of the whole. It didn’t take long for this dish to
disappear.

Now, back to the basmati decision. There are four types on the menu.
The delicate, long-grain rice is available plain, with barberries (a
tiny, bright-red fruit grown in Europe), with dill and fava beans, and
with sour cherries, all dusted with saffron.

Our waitress suggested the dill-and-fava-bean rice with the khoresht
ghormeh sabzi, a stew of fork-tender filet-mignon cubes, vegetables, and
red beans. The dense, meaty combo is served in a bowl, while the rice
is decoratively arranged on a separate plate with red-onion slivers and a
charred, roasted tomato.

The kitchen pays attention to presentation with a series of pretty
plates. The jumbo shrimp, marinated in a saffron-citrus-herb-sauce, were
carefully nestled like sleeping children on a plate, as was a strip of
savory skewered ground sirloin (mixed in-house)—that coupled beautifully
with the sour-cherry basmatic rice.

The lamb chops are a specialty, our server said. We can see why. The
four chops (three for lunch), seared on the outside, were moist and
tender and went well with the tart barberries—they remind us of
cranberries in taste—in the accompanying rice.

Desserts may seem familiar, but they are distinctive. The
honey-drenched baklava, for instance—a pillowy, layered pastry—is made
with almonds, a welcome variation from the traditional pistachios. The
Persian ice cream is a heavenly ball of saffron and rosewater. And the
lemon sorbet has an interesting texture with threads of frozen noodles.

This newest Little Italy restaurant is truly a find, once you’ve found the front door, that is.

At a time when so many of Towson’s downtown buildings have been
razed and replaced by hulking structures, it’s nice to discover a modest
1920s cottage-turned-restaurant. And you have to love the name, Bread
and Circuses Bistro and Bar—a term from Roman times that means wooing
the populace with food and entertainment. On weekends, Bread and
Circuses does indeed offer live music, but its draw is an eclectic menu
of sandwiches, appetizers, and entrees that is available throughout the
week with brunch on Sundays. In a past life, the restaurant was a coffee
shop called French Press until it started serving dinner three years
ago, complete with beer, wine, and liquor.

The restaurant was quietly enjoyed by locals, but word has spread.
The small dining rooms—a parlor filled with artsy knickknacks and a
lower level with artwork for sale—fill quickly.

One evening, we started with a garlicky tomato bruschetta with goat
cheese and a silky Nantucket bisque with corn and crab. Both were
excellent starters.

The kitchen was kind enough to split the shrimp and scallop Provençal
on two plates for us. There was more than enough to share, especially
with the accompanying rice. Our chicken Mykonos was fragrant with
spinach, feta, tomatoes, shallots, and a lemon-basil sauce.

A downside was an indifferent server, though that did not appear to
be the norm. Our waiter spilled a good portion of wine as he aimed for
our wine glass. He mopped it up a bit, leaving behind a stain and
dribbles on the glass. Then, he walked away without even acknowledging
the incident.

The cost of dessert ($7.95) also gave us pause until we realized most
of the offerings were luscious creations from Pâtisserie Poupon, the
French bakery with locations in Baltimore and D.C.

On a lunch visit, the salmon Rushdie caught our eye. It’s a
double-decker sandwich with grilled salmon, bacon, lettuce, tomato, and
mayo—a delicious mouthful.

As new development spreads throughout the bustling Baltimore County
seat, Bread and Circuses’s quaint bistro setting stands out for its
individuality and down-to-earth food.

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›› Bread and Circuses Bistro and Bar, 401 Delaware
Ave., Towson, 410-337-5282. Hours: 11 a.m.-2 a.m. Mon.-Fri., 4 p.m.-2
a.m. Sat., 10 a.m.-3 p.m. Sunday brunch. Appetizers: $6-12; sandwiches:
$6-13; entrees, $12-28; desserts: $7.95.

Though the UB40 song “Red Red Wine” may be better known to an older clientele, the reference hints at the identically named wine bar’s intent. “We wanted to demystify wine drinking,” says Lisa Bolter, who co-owns the Annapolis bistro with her husband Brian, who also anchors the news on D.C.’s WTTG-TV. Indeed, a younger crowd seems drawn to the rock vibe of the place, a kind of Goth-New Orleans frippery with velveteen and damask banquettes, crystal chandeliers, and an acoustic-tile ceiling painted matte black. The wine menu is peppered with anecdotes—about lawyers-turned-winemakers and wines with hints of strawberry or Lik-a-Stix candy. “A 90-point wine might not mean anything” to this crowd, says Bolter, “but that it’s grown on land owned by Dave Matthews” does.

Bottles are arranged on the wall under cheerful wooden signs indicating “Bold,” “Bright,” “Sweet,” and “Dry,” available to drink on site with a $10 corkage fee. There’s also an extensive list of wines by the glass and a handful of wines on tap.

There are other drink choices, too. On a recent night, we had a Dogfish Head Sixty-One—the Delaware brewery’s IPA with Syrah added during the brewing process.

The food menu is straightforward. We started with the Brie toast, a platter of crusty bread with slices of cheese drizzled with a sweet glaze and a smattering of raisins from Chardonnay grapes. The burger of the day was thick, juicy, and pleasantly charred, topped with prosciutto, mozzarella cheese, and cherry tomatoes artfully arranged between the brioche bun. The entree list includes stuffed shrimp wrapped in bacon and a rack of lamb. The grilled wild salmon with a chipotle glaze and cilantro salsa was more sweet than spicy.

The menu has plenty of grazing options, including individual pizzas like The Gus with pepperoni, sausage, and ham, and a pear prosciutto with honey and feta. There are sandwiches and a section of the menu called “serious salads and soups.” Desserts are mostly Smith Island cakes—including red velvet and chocolate peanut butter—with the option of a scoop of vanilla ice cream.
The Bolters are opening a new place, Dry 85, in October, a hangout for red-meat eaters and bourbon drinkers, a few doors from the wine bar on Main Street. They also operate a wine bar on wheels (find it at the Baltimore Book Fair in September).

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›› Red Red Wine Bar, 189B Main St., Annapolis, 410-990-1144. Hours: 10 a.m.-12 a.m. Sun., 11 a.m.-12 a.m. Mon.-Wed., 11 a.m.-2 a.m. Thurs.-Sat. Appetizers: $8-13; entrees: $18-26; desserts: $8-9.