LIVE

This area is located on former Susquehannock Native American land and is named for Col. Charles Ridgely II, a plantation owner whose estate occupied part of the neighborhood during the late 17th and early 18th centuries. The neighborhood’s first rowhouses were built in the early 1800s.

SHOP

Walk up to University Square Park for the weekly farmers’ market (May-November, Tuesdays 10 a.m.- 2:30 p.m.), or head across MLK to Pigtown Main Street to shop for books, clothes, gourmet groceries, and more.

ARTS/CULTURE

Soak in some Baltimore baseball lore at the Babe Ruth Birthplace and Museum. Several blocks north and east bring you to Edgar Allan Poe’s Grave, the Bromo Seltzer Arts Tower, and theater and entertainment options, including Everyman and The Hippodrome.

PLAY

Catch a ballgame at Camden Yards or M&T Bank Stadium, or head down to the Inner Harbor for the views and buzz. For open space, stroll through Conway Street Park or take the kids to the playground at Penn & Melvin Street Park.

DINE

The Corner Bistro & Wine Bar is a local favorite for good burgers and wine. Also try beloved pub grub options at Pickles Pub and Sliders Bar & Grille, and reliable American and Greek carryout from Penn & Pratt Restaurant, there since 1975.

“I moved here in 2000 because I owned a hair salon in downtown Baltimore, and I wanted to be able to walk to work. I was looking at other neighborhoods that were within walking distance, and the prices were just too expensive at the time. Ridgely’s was just very affordable and it’s very friendly.

As soon as I moved in, my neighbor across the alley came and introduced herself, the next-door neighbors introduced themselves. In my old neighborhood, where I lived for nine years, I don’t think I could tell you what my neighbors’ names were. I started going to baseball games with my Ridgley’s neighbors and I’ve had season tickets since I moved in. Even when the Orioles are playing terribly, it’s an event for our neighborhood. Instead of going to a neighborhood bar or going out someplace, we’re going to a baseball game.”

—Susan Clayton, a Ridgely’s Delight resident of 22 years and the owner of running apparel company WhitePaws RunMitts.

Neighborhood Stats

Estimated rent: $1,600
Estimated monthly mortgage: $1,947
Median home purchase price: $270,000
Median household income: $69,485
Owner/renter split: 22 percent/78 percent

Sources: Live Baltimore and the Baltimore Department of Planning

There aren’t many sounds that tickle Tom Leonard’s ears more in Pickles Pub than the roar of the crowd from across the street at Oriole Park at Camden Yards.

There’s a slight delay on the television feed of the ballgame, so Leonard, who co-owns the bar, knows that, in a matter of seconds, most of his customers (assuming the Yankees or Red Sox aren’t in town) will break into cheers of their own.

Hearing those hoots and hollers on April 8, when the O’s played their first home game in front of fans in 18 months, was like “a large weight coming off my shoulders,” he says. The bar was packed, which in the spring of 2021 means something different than it has for most of Pickles’ more than 30 years as the preeminent before-, during-, and after- the-game watering hole.

Despite coming off a difficult year, business has been booming since this baseball season began.

“It’s like night and day,” says Leonard, who is also the bar’s general manager. “Weather and baseball are huge factors for us. Things look a lot brighter.”

Leonard and his partner never considered closing Pickles permanently, but they made changes to the way they do business in order to mitigate dramatic drops in sales.

Fans who return this season might notice that pizza is no longer available, but staples like the house-made crab pretzel, wings, fries, and tots still are. (Curiously, fried pickles are absent from the Pickles menu.) One of the biggest changes in the kitchen is that meat for burgers is now ground on site daily. Pickles uses a mixture of 40 percent brisket and 60 percent chuck, and the result is a delicious, flavorful, and juicy patty.

At the many picnic tables outside and tables and bar spots in the expansive interior, no shortage of Budweisers, Miller Lites, and Natty Bohs flow. Buckets of 16-ounce domestics go for $17, while premiums, which include Union Duckpin, Flying Dog’s Snake Dog IPA, and Terrapin IPA, are $24.

Don’t sleep on Pickles’ fresh-squeezed crushes. Lemon, lime, and grapefruit are available, but how could an Orioles fan pass on the orange variety, made with Deep Eddy orange vodka, triple sec, and Sierra Mist. A 32-ounce cup of refreshment costs $9.99.

On a Thursday late in April, about an hour before the Orioles went on to beat the Yankees in a glorious Thursday afternoon extra-inning affair, the crowds were back at both Pickles and the ballpark, and all felt right with the world.

“With us, there was never a question of ‘Are we going to make it?’ It was more like, ‘How much of a sacrifice are we going to have to make?’” Leonard says. “My partner and I both realized that we’re where we’re supposed to be, and we’re doing what we want to do.”

Thousands of baseball fans who have flocked back to Pickles this season know exactly what he means.

Nothing warms your soul quite like a hearty bowl of chili or a craft beer on a cold day. In years past, local homebrewing club Baltibrew has brought the two together for its annual Chilibrew competition at Zion Lutheran Church.

“Obviously chili is a great fall favorite,” says Jacob Wolf, a longtime Baltibrew member. “And there’s nothing better than spicy chili with a cold beer. When you pair the two together, they make a great team.”

Aside from the seasonal appeal, Wolf adds that the pairing also makes sense conceptually. He says that, much like beer, chili is versatile and allows home cooks to really get creative with their recipes.

“There are all different types of beers and people like to seek out their own unique styles,” he says. “Chili has that same draw. A home cook can take a favorite chili recipe and make it their own in that same spirit of making home-brewed beer.”

In honor the official start of chili season, we rounded up some of the best recipes in town. Here’s where to get your fix:

Abbey Burger Bistro: Head to this beloved burger spot, which has locations on both sides of the harbor and a new addition in Mt. Washington, to sample “Big Al’s” chili made Southern style with a signature blend of spices. Order a bowl as a starter, or go all out with the cavatappi chili mac and cheese. Multiple locations including 1041 Marshall St. 443-453-9698.

Baltimore Soup Company: The daily rotation at this Towson soup spot includes a Texas beef chili that stews angus beef with green peppers, kidney beans, green chiles, onions, garlic, and Southwestern seasonings. The eatery offers specialty soup orders by the gallon if you’re hoping to stock up for the cold season. 3 W. Chesapeake Ave., Towson, 443-275-2325

Duda’s Tavern: Regulars at this decades-old staple in Fells Point rave about its crab cakes and burger specials. But another must-try on the menu is the house chili bake, which is a safe bet if you need to warm up on a cold day. The dish tops mild chili with onions, housemade croutons, and a generous helping of cheddar cheese and warms it all together in the oven. 1600 Thames St. 410-276-9719

Five and Dime Ale House: If you need a spot to retreat from the cold while strolling along the Avenue in Hampden, head inside this corner pub to choose from a lengthy list of local beers, sandwiches, flatbreads, tacos, and other snacks. You can’t go wrong starting things off with a cup of sweet-and-spicy alehouse chili garnished with sour cream and shreds of cheddar. 901 W. 36th St. 443-835-2179

The Flying Avocado Cafe: Vegans frequently flock to this health-conscious cafe in Owings Mills for colorful salads and dairy-free dishes. The bright eatery also makes a killer vegan chili with black, pinto, and kidney beans, as well as crushed tomatoes and a blend of chili spices. 10210 S. Dolfield Rd., Owings Mills. 443-471-2600

G&A Restaurant: Since 1927, this Highlandtown favorite has been slinging its signature Coney Island hot dogs topped with onions, ketchup, mustard, cheese, and, of course, an age-old chili sauce. The recipe, which was featured on an episode of Food Network’s Diners, Drive Ins, and Dives, blends ground beef with paprika, celery salt, and chili powder. 3802 Eastern Ave. 410-276-9422

Max’s Taphouse: It only makes sense that this Fells Point corner bar—which features thousands of bottles, five casks, and more than 100 taps—would incorporate beer into its chili recipe. The hearty helping is topped with the classic cheese and onions and served in a bread bowl with tortilla chips. 737 S. Broadway. 410-675-6297

Mother’s Grille: Snag a seat at this Federal Hill hangout to catch a game while digging into traditional tailgate fare. Aside from the stellar Buffalo wings, soft pretzels, and nachos, Mother’s also highlights a black bean chili made with seasoned ground beef. Customize your bowl with toppings like bacon, cheese, and sour cream. 1113 S. Charles St. 410-244-8686

Pickles Pub: This pregame spot across from Camden Yards has all of the essential sports snacks. (Don’t miss the namesake beer-battered pickles.) The soup menu lists Guinness stew, a classic Maryland crab, and the fan-favorite “Gameday Chili” made with ground beef and topped with fresh jalapeño, onions, cheddar, and sour cream. 520 Washington Blvd. 410-752-1784

Spirits Tavern: At this cozy watering hole in Upper Fells Point, the “Hot Rod Chili” served with house tortilla chips is a staple. On Mondays, order a bowl of the Natty Boh-infused soup either simple style or topped with “the works” (onions, sour cream, and cheese). 1901 Bank St. 410-563-1612

OPEN

Pickles Pub: One of Baltimore’s best baseball bars is expanding and it’s kind of a “big dill.” Making even more home-baked goods, The Big Green Doughnut Machine is popping up next to Pickles Pub with pastries perfect for the Camden Yards crowd. The townhouse next door, currently used as the pub’s storage, will house the holey treats. There will be a separate entrance and one connecting it to the main pub, making the deliciousness all more easily accessible. Additionally, the bar also announced that it will be opening a second location in Dundalk later this summer, the first of many new franchised locations to come.

Manor Hill Tavern: Nearly a month after the flooding of Old Ellicott City, Manor Hill Tavern reopened this past weekend. Located just off of Main Street, the restaurant sustained minimal damage and has been offering support to devastated neighbors, like bringing them cold water and free lunches. Now the mid-19th century building is bringing back grilled-up classics.

NEWS

Alonso’s Changing Owners: For 85 years, Alonso’s has been serving up specialty burgers unlike any fast casual competitors. With dressings from peanut butter to pesto, their 20 plus options make for unique perfection. And now owner Steve Summers is ready to retire after purchasing the place in 2009. Binod Uprety, the owner of neighboring Namaste Baltimore Indian Cuisine, will be taking the reins running the historic restaurant, and isn’t planning any significant changes.

Tagliata Named Top Restaurant: There’s nothing to whine about whenever taste-testing at Tagliata. Bringing Baltimore’s largest wine list, it’s no surprise the Italian staple was selected by Wine Enthusiast magazine as a top restaurant for wine in the U.S. Its upscale ambiance is always top notch for charm city, with live music and private dining.

Seacret’s Named Top Beach Bar: Thinking of drinks like “Jamaican Iced Tea,” “Bahama Mama,” or “Island Time,” brings us right back to spring break. But at this Ocean City waterfront beach bar spring break is all summer long. Daily Meal rated the Jamaican-inspired joint as one of the top 25 beach bars in the country, with bars, stages, and a nightclub all in one.

EVENTS

LatinoFest
6/22 and 6/23: The 38th annual arts and culture event is back this Friday and Saturday, celebrating Latino heritage in support of EBLO, a nonprofit benefitting educational opportunities for hispanic students. Peruse through Patterson Park for music, dancing, games and food. Cuisine will be offering tastes from the Caribbean to the Americas.

UTZ Cheese Ball Cookoff/Fundraiser
6/24: Omelettes can get experimental with meats, veggies, and cheeses. But have you ever thought to make yours with cheeseballs? Baltimore Taphouse is challenging Baltimoreans to get creative with their own cheese ball-infused dishes, which will be judged by local chefs and food talents. Proceeds from the fundraiser will be donated in support of the Oskar Blues Can’d Aid Foundation Bike Build Program.

Month-Long Island Room
TO 7/29: If it’s going to be a hot and humid Baltimore July, we might as well drink like we’re in the islands. Beginning on Friday, June 29, Pen & Quill will be offering tropical food, drinks, and music for an entire month. The Baltimore Whiskey Company and Lyon Distilling are partnering to provide popular cocktails to cool down in the summer heat. The tropical pop-up is designed to be a local “getaway,” with leisurely events like month-long limbo.

SHUT

Alewife Baltimore: It was the final closing time for Alewife after Saturday’s last call. The beloved bar announced its ending unexpectedly in a Facebook post over the weekend, thanking Baltimore for “being home for eight years.” Their home was known for happening happy hours during the week and an exclusive mug club, which customers could join after tasting 150 different beers chosen by the restaurant. For many, these mugs will become a special keepsake after cheersing good-bye to Alewife.