Evan Weinstein was working as a successful festival promoter when everything came to a grinding halt in March 2020, as the pandemic took hold in Maryland.

With way too much time on his hands, he started making his favorite, hard-to-find Detroit-style pizza, a square pan pizza with a thick crust.

“I found a recipe online, I made some home bakes, and I posted on Facebook, and friends were like, ‘Hey, can you make me one?’ Then people started offering me money to make them a pizza,” says Weinstein. “I was making a couple pizza doughs here, a couple doughs there—the next thing I know, I’m doing 100 doughs in my house out of a regular kitchen oven. I was baking as many as I could.”

Before long, the 39-year-old entrepreneur was selling his pies of perfection out of ghost kitchens and at pop-ups around town. And when supply could barely keep up with demand, it was clear that he had an opportunity for a new business.

So last December, Weinstein opened his first brick-and-mortar, Detroit-style Underground Pizza at the former Joe Squared spot on the Inner Harbor at Power Plant Live!

“I love Detroit as a city,” says Weinstein, who actually worked the pizza station as a student at UMBC in the 2000s. “I’ve been there many times for what was called the Detroit Electronic Music Festival. It’s a city built on underground culture, which is part of what my career has been built on and how I did this—from selling homemade pizza to friends to strangers hearing about it and meeting me in parking lots. It was all underground. Calling it Underground Pizza just made sense to me.”

Before opening his own pizza place, Weinstein was more than happy to drive the distance for his favorite pies.

“I was driving to D.C. to get Detroit-style pizza because there wasn’t anything like it near here,” he says. “One day, I was like, ‘This is ridiculous—I know I can make this myself.’ This type of pizza is a very niche thing—I found it at a festival in Ohio that I was running. And I had been talking about the idea of doing a concession for Detroit-style pizza at Moonrise Festival since 2018. The idea just never took off.”

Until now. To date, Weinstein sells between 100 and 400 pizzas a day—and for good reason. The crust defies logic—it’s hefty, yet light, airy, soft, and springy; dense, yet crispy, and a great canvas for a variety of big and bold creative toppings.

To wit: “The Woodlands,” generously loaded with hen of the woods and oyster mushrooms or “The Jawn,” a harmonious marriage of ribeye, mozzarella, provolone, and fried onions, and “The Tiger King,” a meat lover’s pie laden with bacon, Italian sausage, hot honey, and pepperoni. And Weinstein uses only the best ingredients, from high-quality Stanislaus tomatoes to California olive oil and seasonal items whenever possible.

Though the focus—at least until the pandemic is over—is on carryout and delivery (they also ship frozen pizzas to 50 states), plus indoor and outdoor dining at the Power Plant Live! location, plans are underway to open two additional locations in Fells Point and Montgomery County.

“We just started out to open a carryout place,” says Weinstein. “Now, it’s kind of funny we’ve have had to figure out how to do this dine-in component.”

UNDERGROUND PIZZA 30 Market Pl., 443- 347-6190. HOURS: Wed. 4 p.m-9 p.m.; Thurs. 1-10 p.m.; Fri.-Sat. noon to 11 p.m.; Sun. noon- 9 p.m. PRICES: Appetizers, salads, and sandwiches: $9-12; entrees: $13-33. AMBIANCE: Industrial.

Power Plant Live and pickle party promoters The Big Dill have teamed up to bring a massive festival celebrating the beloved brined snack to Charm City.

Whether you already relish pickles, or are just pickle curious, the inaugural event is sure to satisfy all odd cravings. Attendees will enjoy pickle vendors, bars offering requisite pickleback shots, and 40 food trucks peddling their pickle-inspired creations. The festivities will take over Power Plant Live on September 22 from 1-6 p.m. (VIP guests will be granted early entry at noon.)

There are three levels of pickle passes—some of which range all the way up to VIP (very important pickle)—which grant admission to attractions like a pickle-eating contest, live country music, carnival games, and even a class on the art of pickling.

Inspired by the growing pickling trend, the event is bringing together an array of local vendors offering everything from themed barbecue to desserts. (If you are feeling bold, Dessert Fantasies will be celebrating with pickle cupcakes.) Josh White, head chef at Wayward Smokehouse, says he’s looking forward to getting in on the fun.

“Pickling has absolutely become more popular in recent years,” White says. “There are some great Southern chefs [such as] Sean Brock and Edward Lee who have really pushed the envelope on pickling and infusing different flavors and ingredients into pickling. They appear on white tablecloth menus and old school barbecue joints alike.”

Specifically for the festival, White is planning to put an entirely new spin on the classic chicken wings that he serves at Wayward.

“We were asked to participate and make wings, which just so happens to be one of my specialities,” he says. “I’ve done pickle-brined fried chicken in the past and it was always a hit, so I figured, why not? I may or may not be working on a pickle barbecue sauce to pair with them, as well.”

There will also be plenty of pickle-infused drinks to wash down all of the eats. Whiteford-based Slate Farm Brewery has partnered with the event to provide pickle, cucumber, and strawberry-flavored beer. If you’d rather down a shot, the creators behind The Original Pickle Shot—bottled in Ocean City—will be mixing a variety of pickle brines with small-batch vodka to create an excellent hangover cure.

What some might not know is that Baltimore has a hidden history with pickles. It dates back to 1881 when pickle and kraut manufacturing company C.C. Lang & Son was founded at 725 North Haven Street, according to the Baltimore Museum of Industry. Though it’s now closed, it once rivaled Pittsburgh-based H.J. Heinz Company in size.

Originally using cucumbers grown on the Lang family farm in Glen Arm, Maryland, the company eventually expanded to open factories in Virginia, South Carolina, North Carolina, New York, and Michigan. Lang’s also held a patent on a machine that could slice cucumbers longitudinally for more efficient packing.

Organizers and vendors are looking forward to celebrating the local roots of the acidic snack at the first-of-its-kind festival next month.

“I’ve cooked for a lot of different events, but never a pickle festival,” White says. “I always get excited for people to try our food, but I’m really excited to try what everyone else is making. I’m a huge pickle fan.”

Chris Davis is having a terrible, horrible, no good, very bad month. Given how stuffed baseball’s history books are, it takes something truly remarkable and special for players to supplant themselves within their annals. Unfortunately for Davis and Orioles fans, Davis has done so for all the wrong reasons.

He’s gone 53 consecutive at-bats and 61 straight plate appearances without a hit—the worst such stretch in Major League Baseball History for a position player. Davis’ atrophy is unprecedented, and considering his large salary tag, he’s left fans at Camden Yards in a state of paralysis when it comes whether to boo or cheer when he comes to the plate. On one hand, you have to feel for the guy; on the other, this is his (very well-paid) job.

But! There is some light at the end of the tunnel. And when, inevitably, Davis does get a hit, the city of Baltimore will rejoice, and, thanks to restaurants and bars across the city, celebrate with free stuff. They’ve gotten a bit cheeky, promising specials and celebrations for when a Davis at-bat does not end with him sheepishly walk back to the dugout. We compiled some of the best promotions to take advantage of for what is sure to be momentous occasion.

Hair of the Dog

There’s a scene in the Will Ferrell-starrer Semi-Pro where, if Ferrell’s Flint Tropics score 125 points, everyone in the stands gets a free corn dog. Hair of the Dog in Federal Hill is taking a similar approach for Davis’ first hit: Corn dogs! 1649 S Hanover St. 410-814-0342

Lee’s Pint & Shell

There are no two words more pure in the English language than “open bar.” Lee’s Pint & Shell knows this, and they’re planning on celebrating Davis’ first hit by opening the floodgates. The rules: you need to be there at the start of the game. When Davis does get a hit, you get a two-hour open bar including Smirnoff Crushes and Natty Boh, effectively turning those jeers into cheers. 2844 Hudson St. 410-327-2883

Bartenders Pub

The special Bartenders offers has stood long before Davis’ streak, but it’s still centered around his production or lack thereof. Every time Davis gets a hit, the bar will give away a Dr. Pepper shot, an eight-ounce Miller Lite pony with a shot of Amaretto. The bar popularized this concoction, and this practice has drawn some national attention. Unlike the other spots offering deals, Bartenders plans on continuing this tradition past when the streak is broken. 2218 Boston St. 410-534-2337

Power Plant Live

Though it might not be fitting at the moment, Davis’ nickname is “Crush,” so the promotion that Power Plant Live is running is apt. They’re gotten in on the fun, promising 1,000 free Smirnoff Orange Crushes when Davis gets a hit. They’re willing to up the ante, too—if it’s a home run, the number increases to 1,500. 34 Market Pl. 410-727-5483

The Penthouse Club Baltimore

Look no further than The Penthouse Club as evidence that support for Davis is coming from all sorts of places. On the day that Davis gets a hit, the gentlemen’s club is offering free lap dances. We’ll leave it at that. 615 Fallsway 410-528-1117

EAT

March 24: Pig Parts and Pancakes

Foraged, 3250 Chestnut Ave. 11 a.m.-3 p.m. Free.

Nothing says Sunday morning like the smell of fresh bacon, and this seasonal eatery’s pork confections will have you out of bed in no time. Join Foraged for its second annual walk-in-only brunch featuring pancakes, a wide variety of pig parts, farm-fresh eggs, as well as mimosas and their slightly more adventurous cousins “beermosas.” Eat fresh from the earth at this Hampden hotspot and be sure to pour some locally sapped maple and black walnut syrup over your pancakes to achieve that perfect local breakfast.

DRINK

March 22-24: Full Tilt Brewing Co. Opening

Full Tilt Brewing Co., 5604 York Rd. Fri. 3 p.m.-12 a.m., Sat. 11 a.m.-12 a.m., Sun. 11 a.m.- 10 p.m. Free.

From artisan craft mead to IPAs named after revered macabre master Edgar Allen Poe, there are plenty of local beer options in Baltimore. And personally, we believe that there’s no such thing as too many breweries. This weekend, celebrate the official grand opening of Full Tilt Brewing Co. with a three-day-long bash to christen this new brewery and taproom on York Road. With new beer releases, arcade games, and live music, this Govans brewery will be a contender for your favorite hangout spot after this weekend.

SEE

To March 31: B&O Best in Service

B&O Railroad Museum, 901 W. Pratt St. Free.

The B&O Railroad has always been a point of pride for our city, but, as with many chapters in history, the service of African Americans and their contributions to the railroad is largely unrecorded. Through the end of the month, visit the downtown railroad museum to take in paintings by artists Dan Content and Roy Speter that depict prominent African Americans like Thurgood Marshall and Maggie Hudson, as well as many unsung workers, who helped build arguably the most revolutionary railroad in our nation’s history.

HEAR

March 24: Kotic Couture with DDm, RoVo Monty & Chiffon

Metro Gallery, 1700 N. Charles St. 8 p.m. $10.

You may have seen this rising rapper playing MC with DJ Trillnatured during the Version dance parties at The Crown or making a cameo in local singer-songwriter RoVo Monty’s iconic “Pretty in Pink” music video, but you don’t know this fearless artist until you see them perform live. Hear them seamlessly flow between high-energy hits such as “Get Ya Life” and smooth, swaggering rhymes in “Drippin,” before sharing the stage with rapper DDm, R&B duo Chiffon, and RoVo Monty during this much-anticipated show at Metro Gallery.

DO

March 23-24: Baltimore Wing Festival

Power Plant Live, 34 Market Pl. Sat. 2 p.m.-8 p.m., Sun. 2 p.m.- 8 p.m. $14.95-49.95.

This weekend, dare to step into the carnival frenzy of the first annual and soon-to-be-notorious Baltimore Wing Festival. In between chowing down on the festival’s namesake snack, spend the afternoon throwing axes, playing tailgating games, and enjoying a brew in the outdoor beer garden. With more than 60 styles of wings to choose from and every kind of contest to you can think of (mega hot-wing eating, bleu cheese dipping, and French-fry eating), you’re guaranteed to leave with spicy lips and a full stomach.

EAT

Aug. 25-Oct. 21: Maryland Renaissance Festival

1821 Crownsville Rd., Annapolis, 10 a.m.-7 p.m. $7-19.

This Saturday, brush up on your Old English and travel back the Middle Ages for the return of this 41st annual festival of medieval entertainment, featuring a 27-acre village filled with costumed artisans and performers, jousting tournaments, and plenty of mead to go around. Stop by the White Stage Grove to indulge on hearty fare fit for King Henry VIII like mac-and-cheese stakes and Scotch eggs and visit Meadow Lane for Renn Fest favorites like smoked turkey legs and chicken on a lance.

DRINK

Aug. 25: Leinenkugel’s 7th Anniversary

Leinie Lodge & Beer Garden, 34 Market Pl. 4-8 p.m. Free.

We can’t believe it’s been seven years since Leinenkugel debuted its brewpub inside Power Plant Live. In celebration of the anniversary, the spot is refreshing its name and menu in an effort to strengthen its lodge vibe year-round. Now named Leinie Lodge & Beer Garden, the bar features an updated look with new communal seating and outdoor furniture near its electric fireplace. This Saturday, swing by the official launch party to sample eats off the new menu (think pimento cheese potato skins, tuna poke tacos, and an avocado-ranch burger), listen to live music, participate in a beer stein-holding competition, and, of course, down a few cans of Summer Shandy.

SEE

Aug. 24: The Local Oyster Stout Documentary Screening

Waverly Brewing Company, 1625 Union Ave., Ste. C, 7-10 p.m. Free.

Baltimore has been known as a beer-drinking, oyster-shucking town for centuries, so it seemed like only a matter of time before someone found a way to put the two together. This Friday, The Local Oyster and Waverly Brewing Company will premiere a documentary about the creation of the Local Oyster Stout. Produced by Towson University filmmakers Mark Burchick and Jena Richardson, this small-budget documentary chronicles how the two locally loved businesses collaborated to revive the city’s industrial traditions, chart a future for sustainability in the Chesapeake Bay, and make a beer with a quintessentially Baltimorean flavor. Before the screening, hear live music by DJ CheakyWillie, slurp down raw and grilled Skinny Dipper oysters, and walk the red carpet as a “shellebrity.”

HEAR

Aug. 25: Ru-Jac Records Local Soul Dance Party

Creative Alliance, 3134 Eastern Ave. 8-11 p.m. $12.

This weekend, the Creative Alliance will be celebrating the historic West Baltimore record label, Ru-Jac Records, with an old-school funk and soul dance party in Highlandtown. At the Patterson Theater, get down to music curated by Washington, D.C.-based DJ Nitekrawler, grab your favorite vintage vinyl records at the Baltimore Record Bazaar pop-up, and explore the new Ru-Jac memorabilia exhibition, which will be unveiled in the Amalie Rothschild Gallery at 6 p.m. Spend the evening boogying to throwback sounds from the ’60s through the ’80s and learn a little bit about Baltimore’s music legacy.

DO

Aug. 24-Sept. 3: Maryland State Fair

Maryland State Fairgrounds, 2200 York Rd., Lutherville-Timonium, 8 a.m.-10 p.m. $5-10.

During the opening weekend of this beloved 137-year-old tradition, explore new activities like the Here We Grow! center, a hands-on workshop created by Port Discovery Children’s Museum where attendees can learn about the science and innovation behind farming, and the Lego Interactive Display, a maze of rooms made entirely out of Lego blocks with themes like Maryland traditions, the ocean, and the fair. Of course, the state fair wouldn’t be complete without farm animal exhibits and classic country fare like funnel cake, ice cream, and corn dogs. And be sure not to miss local attractions like the Riptide Roller Coaster and Maryland Foods Pavilion’s famous Crabby Patty, a crab cake topped with an entire soft shell crab on a freshly toasted bun.

When I first heard that Bryan Voltaggio was opening Aggio in Baltimore, I was elated. The Top Chef runner-up’s highly acclaimed Volt in Frederick has been on my restaurant bucket list for years, though at the time, I had yet to make the 45-minute pilgrimage to Frederick County. (I’ve since been to Volt and I can assure you, it’s worth the trip.) Aggio was my chance to see what all the fuss was about.

My eagerness was only tempered when I learned the upscale Italian restaurant was opening in Power Plant Live (in the former space occupied by Tatu Asian Grill)—it seemed like an odd location. While branching out into the Baltimore market makes perfect sense for the Frederick native (who has been opening restaurants at warp speed, with seven Mid-Atlantic restaurants in seven years, including spots in Frederick; Ashburn, VA; and Washington, D.C., where he opened his first Aggio), why pick a place known more for its nightlife than fine dining?

If my most recent Saturday night visit is any indication, Power Plant Live!—with its ample parking and easy I-83 access—has not proven to be a problem.

Since its opening last June, I’ve visited Aggio several times, and it gets better and better—from the service (going from dismal to dedicated), to the portions (noticeably larger than on my first few visits), to the vibe (from a bit of a ghost town to a pleasant hubbub).

But let’s talk about the food. Aggio is a foodie fantasy with creative compositions you won’t find anywhere else in town. (It’s hard to say whether this place should earn a Michelin star or a nod from the National Endowment for the Arts.) And while imaginative, the food is surprisingly unfussy.

Like many menus these days, the roster is seasonal, with an emphasis on locally sourced ingredients and a nod to the Mid-Atlantic. With a kitchen assist from chef de cuisine Dan Izzo, who honed his skills at Mario Batali’s highly acclaimed Del Posto in New York City, Voltaggio cleverly retools Boot Country classics. (A blissful burrata plus grilled Mission figs, Tiger figs poached in red-wine sauce, and slivers of prosciutto stand in for a traditional Caprese appetizer, for instance.)

Aggio is a foodie fantasy with creative compositions you won’t find anywhere else in town.

The lineup includes almost two-dozen plates to pick from, in addition to two six-course tasting menus ($95, plus $65 with wine pairings), though if you’re with a few friends, you can cover just as much ground by ordering a la carte.

While we settled on our selections, we indulged in the small and savory amuse-bouche “funnel cakes,” dusted with Parmesan, followed by a just-out-of-the-oven olive focaccia served with whipped mortadella and a mound of ricotta drizzled with olive oil. Both were delicious, and we had to stop ourselves from asking for seconds.

To maximize our tasting options, our party of four shared a number of plates. Our favorites included the fork-tender charred octopus perfumed with agrumato (lemon oil), which rests on a bed of toasted fregola (basically, Italian couscous), and a novel kale and collards Caesar salad with fried Mid-Atlantic oyster “croutons,” adding a nice element of brininess and crunch.

On the pasta front, we loved the reimagined take on a classic seafood and spaghetti dish. This version featured hand-rolled basil farfalle tossed with tender calamari, and flecked with clams cooked in a lusty lemon, saffron, white wine, and butter broth. Another great addition to the pasta program was a boundary-pushing preparation of chocolate tagliatelle and wild boar. The slightly bitter pasta, fashioned from unsweetened cocoa powder, was balanced by the sweetness of the meat. And the inclusion of orange zest added a surprising lift to an otherwise earthy entree.

We also eagerly tucked into a glorious fall-off-the bone pork osso buco blanketed by a pine nut gremolata, offsetting the deep richness of the pork. A plate of three fat sea scallops sautéed in a brown-butter-balsamic-sage sauce and nestled on top of a mound of sweet spaghetti squash, butternut squash purée, and roasted chestnuts was an exceptional choice, as well.

Given the newly ample portions, it’s not easy to save room for dessert, but you should try. We enjoyed a deconstructed spumoni (one scoop each of chocolate, cherry, and pistachio gelato), while also eyeing an artful tiramisu (presented with a cloud of coffee foam).

While Voltaggio may have lost the Top Chef spot to his younger brother, Michael, he has quickly become one of the top chefs in Baltimore.