These days, it seems like everyone we know is on a juice cleanse. We chatted with Adam Armstrong, vice president of local cafe chain Pure Raw Juice—which offers its own juice cleanse program—to get the skinny on the potential benefits.

What is a juice cleanse?
It’s a fasting method in which a person only consumes fresh juices, water, and/or decaffeinated teas for a committed time, typically 3-5 days. The benefits vary among individuals, [but] general advantages of this practice may encompass weight loss, mental clarity, improved digestion, detoxification, reduced inflammation, increased energy, and a strengthened immune system.

How often should you do a juice cleanse?
Those who have a regular diet of generally unhealthy foods may witness a greater benefit from a juice cleanse every three months, while those who typically consume a healthier natural diet may achieve their cleansing goals 1-2 times per year.

Can I eat at all when I’m on a juice cleanse?
The goal is to only consume fresh juice, water and/or decaffeinated teas. However, it is always important to listen to your own body, and if it is screaming to you that you need something with more sustenance, we would recommend consuming raw fruits and vegetables.

What are the risks of a juice cleanse?
Risks can include dizziness, dehydration (which is why you should drink a lot of water), headaches (usually associated with lack of caffeine), skin irritations (usually waste being detoxed through the skin), and possible digestive issues. We recommend consulting your doctor or nutritionist before committing to a juice cleanse.

Do I need to prepare my body for a cleanse?
To better absorb all nutrients and benefits, we recommend limiting as much processed food as you can 3-5 days before you start. This includes meat, dairy, sugar, caffeine, soda, nicotine, and alcohol.

What about after my cleanse? Can I just go back to normal eating?
Not so fast. If you jump right in to eating meats, dairy, and heavier foods, your gut will not be happy, which means you will not be happy. We recommend easing back into consuming solid foods after your cleanse, continuing a plant-based diet, rich with fruits and vegetables.

WHAT YOU NEED:

DECAFFEINATED TEA: No caffeine or coffee while on a juice cleanse. But decaffeinated tea is okay. And of course, plenty of water.

DOCTOR’S ORDERS: The Pure Raw Juice gang recommends consulting with your doctor or nutritionist before your first cleanse.

HEALTHY FOOD ON HAND: Try not to eat while on a cleanse, but if you must, stick with raw fruit and veggies.

NEWS

Water for Chocolate: Last week, chef Sean Guy unveiled the newly renovated and expanded version of his beloved brunch spot in Upper Fells Point. After two months of upgrades, the space now features a warmer feel with additional seating, wooden accents, modern backsplashes, and interior greenery. “We want to provide a better dining experience that’s on par with the food that we serve,” Guy said in a video announcing the changes back in May. Though the interior has gotten a fresh look, diners can still count on Guy’s tried-and-true dishes such as barbecue shrimp and grits, raisin bread French toast, and stuffed breakfast burritos.

Azumi: This Japanese steakhouse in Harbor East is taking teppanyaki to a whole other level. Come October, the Atlas restaurant will debut a brand new room for chefs to prepare meals in front of guests at two scheduled seatings per night. Equipped with six tables that can accommodate 36 diners, the room will feature a special menu with options such as king crab, lobster, scallops, Miyazaki wagyu, and kobe beef. Along with the addition to the space, Azumi has also brought on chef Anthony Micari as its director of Asian cuisine. Micari—who previously headed up the kitchen at Makoto in Miami—will work alongside executive chef Andy Gaynor at Azumi, while also helping to develop a future Atlas concept. Stay tuned for more details.

Doug Atwell Announces New Bar in Fells Point: We’ve been following Doug Atwell’s career since his days behind the bar at Rye (back when it was at its old location on South Broadway). Since then, the veteran bartender has gone on to head up the celebrated programs at Blue Pit BBQ and Dylan’s Oyster Cellar. Now, he’s getting ready to open a spot of his own. The Baltimore Business Journal reported earlier this week that Atwell is in the process of converting the former home of Santa Clara Bar & Restaurant in Fells Point into a new cocktail bar with a classic vibe. The spot will highlight killer Manhattans and Old Fashioneds, as well as interior touches like tin ceilings and a jukebox.

OPEN

With Love Company: The Parkville dining scene recently welcomed this healthful hangout on Harford Road—whose mission is summarized in a hand-painted wall mural that reads: “Everything begins and ends with love.” The eatery incorporates its plant-based and gluten-conscious philosophies into dishes such as lentil burgers, raw veggie lasagna, and sweet potato salads. To complement all of the eats, the menu also lists holistic juices and smoothies in varieties like pineapple-mango and peach-banana.

Pure Raw Juice: Speaking of juice, this local detox destination recently debuted its newest location at The Rotunda in Hampden. The new spot adds to the health-conscious community in the mixed-use development, neighboring other tenants like MOM’s Organic Market, Brick Bodies, and Corepower Yoga. For those in need of a post-workout pick-me-up, Pure Raw offers its signature smoothies, juice blends, and açai bowls like the “Electric Pink” filled with dragon fruit and granola.

Chilango’s Tequila Bar & Grill: Earlier this summer, we told you about this new Mexican destination taking over the former home of Modern Cook Shop in Fells Point. Now, owner Carlos Cruz has officially unveiled the restaurant—which is a sister spot to his Highlandtown haunt Carlos O’Charlies. Stop by to sample the strong margaritas paired with Cruz’s house recipes ranging from baked tilapia with tequila and garlic to a grilled flatiron steak in a spicy tomato chili sauce. The space itself has been completely transformed with classic cantina touches like wooden paneling and decorative sombreros.

COMING SOON

The Original Pancake House: Soon, Canton locals will be able to feast on flapjacks and fluffy omelets at this international breakfast favorite. Situated next to Outback Steakhouse in the Canton Can Company, the diner will mark the chain’s first Baltimore location. Be on the lookout for signature items including a lemon Dutch Baby, cherry crepes made with sweet Danish wine, and an apple pancake smothered in cinnamon sugar,

EPICUREAN EVENTS

8/13: Entré Amigos
Earlier this week, mayor Bernard C. “Jack” Young signed an executive order directing city agencies to protect immigrants. Local restaurants Bar Vasquez, Alma Cocina Latina, and Puerto 511 are also coming together to support the cause by launching this new dinner series that will benefit Families Belong Together—an organization that works to permanently end family separation and detention. “Baltimore welcomes diverse and creative entrepreneurs,” says Bar Vasquez co-owner Tony Foreman, who will host the series at the restaurant. “We all serve the many good people of this city and are proud to do it.”

For the next three Tuesday nights, the teams from Alma Cocina Latina (August 13), Puerto 511 (August 20), and Clavel (August 27) will head to the Argentinian restaurant to prepare passed appetizers, welcome cocktails, small dishes, a meat course, and a collaborative dessert with Bar Vasquez chef Marion Caño Catalan. The menus will collectively reflect all of the restaurants’ distinct regions and styles. Highlights from the first meal next week will include risotto-style arroz con pollo and mango flan.

8/12-18: Stone’s Throw Hash Pop-Up at R. House
This sweet potato hash concept, which prides itself on sourcing ingredients from purveyors just a stone’s throw away, is setting up shop at the R. House’s rotating pop-up stall next week. Founder Ben James created Stone’s Throw eight years ago, when he discovered that he was allergic to wheat. Gluten and paleo-friendly bowls to to try include the “Bay Be Blue Crab” (Chesapeake blue crab, free range eggs, pickled carrots, and Old Bay), “Wakey Wakey Apple Bacy” (shredded apples, seasonal greens, and pastured bacon) and the vegan “Buddha Hash” with crispy tofu and organic beets.

COMING SOON

The Remington Bottle: Many know Jayce Flickinger as the newest owner of Grand Cru—the beloved Belvedere Square bar-and-bottle shop that has been around since 2003. Now, he’s expanding his knowledge of wine and spirits by opening a new store in the former home of Remington Wine Co. on West 29th Street. Expected to debut by the end of March, The Remington Bottle will offer a wide range of local and domestic beer, canned seltzer drinks, worldly wines, and craft spirits. Flickinger, a former Remington resident who was the opening general manager at Parts & Labor, is also looking forward to hosting frequent tasting events as a way to connect with the community.

“Remington is this very in-flux neighborhood,” he says. “It’s a very diverse place where you have people who are moving in, and people who have been there their whole lives. So the goal to make it a successful neighborhood shop is to be able to offer something for everyone.” Ahead of the grand opening this spring, the team is making slight upgrades including adding more coolers for craft beer, and sprucing up the interior with new logos and fresh coats of paint. Though he wants the new shop to have the same inviting feel as Grand Cru, Flickinger says he’s looking forward to opening a space that he can build from the ground up.

“I’m excited about the differences between the two businesses,” he says. “Grand Cru is 15 years old and it’s established, so you can’t shake the nest too much because the bees get upset. But with this, we get to start from scratch.” 329 W. 29th St.

Growler USA: The team from this yet-to-open craft beer bar—the first Maryland location of an Oregon-based chain—has been visiting local breweries across the city in anticipation of its grand opening in Hampden in the next few weeks. Sandwiched between MOD Pizza and CinéBistro at The Rotunda, Growler USA will feature 100 American-made craft drafts, including many local options from the likes of DuClaw, Checkerspot, and Raven Beer. Complete with flat screens, exposed brick, and custom beer-logo artwork, the modern-industrial taproom will also serve a full pub grub menu highlighting burgers and sandwiches. 711 W. 40th St.

Pure Raw Juice: Since opening in 2015, this Federal Hill-based juice bar has expanded with a second location in Towson and a yet-to-open shop at the Rotunda in Hampden. Now, the fuel-up fixture announced that it is returning to its South Baltimore roots with a fourth location at A2—a retail-and-residential community adjacent to Anthem House in Locust Point. Locals can expect to see the bar’s signature smoothies, acai bowls, and juice blends including the beet-infused “True Blood” and the lemon “Ginger-Aid.” Although a grand opening date still hasn’t been set, construction on the 1,300-square-foot space is expected to begin later this year. 900 E. Fort Ave.

EPICUREAN EVENTS

2/22: Big Softy Pop-Up at Ground & Griddled
Close out the workweek by treating yourself to breakfast at this special R. House pop-up. Craig Falk of The Lunchbox Lady is taking over service at Ground & Griddled starting at 9 a.m. to serve up another one-time-only menu with his migrating pop-up Big Softy. This time, be on the lookout for dishes such as fluffy pancakes, crab quiche, and homemade brioche rolls with raspberry jam. 301 W. 29th St. 9 a.m.

2/24: CSA Fair at Union Collective
For newbies thinking about joining a local Community Supported Agriculture (CSA) program, there are typically a lot of questions that come to mind. What are the benefits? How much does it cost? What even is a CSA? Well Crafted Kitchen inside Union Collective has organized this community get-together to educate the masses about the benefits of getting produce and protein straight from local purveyors. Swing by Union from 1-4 p.m. to meet with many different farmers and producers—including Calvert’s Gift Farm, Moon Valley Farms, Loaf Bakehouse, and Liberty Delight Farms—offering everything from fruits and veggies to fresh bread and all-natural dog treats. Attendees who sign up for a CSA during the fair will receive 50 percent-off all Well Crafted pizzas. 1700 W. 41st St. 1-4 p.m.

SHUT

Hungry Andy’s: For years, Fells Point locals have satisfied hunger pangs with the loaded pit beef sandwiches at this South Broadway staple—which was taken over by Damon Chapman and his wife, Rashawn, last year. But, sadly, this month will be the last to fill up on the Hungry Andy’s grub. The owners recently announced that they would be closing the restaurant on February 28 in order to focus on the catering and special events side of their business. “While the decision was not easy, it was best suited for our family,” reads a message posted to Instagram last week. “We appreciate all of the love and support.” The owners also plan to continue their community outreach efforts (a recent fundraiser collected more than $1,000 to feed neighbors in need) in the next chapter. Swing by for one last pit turkey wrap, Buffalo burger, or crab cake combo with Old Bay fries before the doors close for good next week. 629 S. Broadway

OPEN

Le Comptoir du Vin: For years, local diners knew the cozy space at 1729 Maryland Avenue as the home of Bottega—the celebrated BYOB from local restaurateur Adrien Aeschliman. The Tuscan spot later migrated to larger digs down the street, but the building still remains in the Bottega family. Former employees Will Mester and Rosemary Liss recently transformed the Station North space into a European bistro called Le Comptoir du Vin, French for “the wine counter.” At the new restaurant, Mester, formerly of Woodberry Kitchen and Parts & Labor, pairs a selection of French regional wines with dishes such as house sourdough with butter and grated daikon, steak tartare with country potatoes, gnocchi with duck ragout, and a signature yuzu cheesecake. The 35-seat spot is now open Tuesday-Saturday for dinner service. 1729 Maryland Ave.

COMING SOON

Pure Raw Juice: This fuel-up fixture has been providing colorful smoothies, pressed juices, and acai bowls to locals since its Federal Hill flagship debuted in 2015. Pure Raw expanded with a new shop in Towson soon after, and now, the juice bar is widening its footprint yet again with a third location in Hampden. Equipped with large windows and a mezzanine level, the new spot is expected to debut at The Rotunda shopping center in the spring of 2019. Pure Raw president Richard Manson says he’s looking forward to joining neighbors like MOM’s Organic Market and Brick Bodies in the mixed-used development. “We’re really excited to join the Hampden community,” he says. “It’s a community that really understands and respects what we do.” Hampden dwellers will easily be able to stick to their New Year’s resolutions with the shop’s signature juice blends including the “True Blood” (pineapple, beet, carrot, and orange) and Lemon Ginger-Aid, which fuses ginger root, lemon, and filtered water. 711 W. 40th St.

NEWS

Chef Ashish Alfred Heads to the Beard House: The chef/owner of French brasserie Duck Duck Goose in Fells Point recently received the ultimate culinary honor when he was invited to cook at the James Beard House in New York City next month. Alfred, who was classically trained at the French Culinary Institute of Manhattan, plans to showcase his passion for French technique with a five-course meal that incorporates some his favorite dishes at Duck Duck Goose. “Cooking at the Beard House is really a dream come true for me,” Alfred said in a statement. “It’s an amazing honor to be invited to such a center of culinary achievement and share my best work with an intimate group of discerning guests—even more so because we’ll be together in the heart of the holiday season.” Tickets for the dinner on December 20 at 7 p.m. start at $140.

David Thomas Wins Chopped: Regulars gathered at Ida B’s Table last night to watch executive chef David Thomas cook for judges Martha Stewart, Amanda Freitag, and Marc Murphy on a special Thanksgiving episode of Food Network’s Chopped. Thomas made Baltimore proud, and ultimately won over the judges in every round of the tournament-style competition. His Southern soul food-inspired dishes included a mac and cheese made with Stewart’s butternut squash soup, deep-fried turkey breast with cracklings and gravy, and a spoonbread hand pie with cranberry and port whipped cream. “For me to be standing here in this moment is a powerful thing,” Thomas said on the show, after he was crowned the Chopped champion and winner of a $10,000 grand prize. “It lets me know that I’m on the right path. I feel like the ancestors are smiling.”

Nick’s Inner Harbor Seafood Closing at Cross Street Market: There are many diverse stalls that will be operating in the newly renovated Cross Street Market by the time construction wraps up next year, but, sadly, longtime vendor Nick’s Inner Harbor Seafood won’t be one of them. After a drawn-out lease dispute with developer Caves Valley Partners, Nick’s will be closing its doors for good on January 7. According to the Baltimore Business Journal, the announcement of the closure comes after a settlement was reached between Caves Valley and Nick’s owner Kwang Lee last week. Next month, be sure to pull up a wooden barstool and celebrate Nick’s 46 year-run with one last round of oysters and massive 32-oz. beers. 1065 S. Charles St. 410-685-2020

SHUT (FOR NOW)

BonChon Canton: For the time being, Canton diners will have to look elsewhere when cravings for Korean fried chicken strike. A sign posted to the front door of Bonchon off of Boston Street indicates that the Asian-fusion eatery will be temporarily closed until further notice. It goes on to thank guests for their patience and understanding. There’s no word yet on the reasons for the closure, or on when the spot plans to reopen. We’re not sure how long devoted regulars can last without the twice-fried chicken wings, pork buns, and bibimbap bowls, so here’s hoping for a swift turnaround. 3500 Boston St.

Central New York native Daniel McKelvey discovered juicing while working in the casino business.

“I traveled to Vegas and San Diego where acai bowls and juicing are very popular,” he explains. “So I just started learning about the business and juicing’s benefits. Then I moved to Delaware where I started making juices for family and friends, and that is really what got me started.”

After moving to Maryland, McKelvey opened his first Pure Raw Juice location in Federal Hill in January 2015. Among his goals, he says, are acclimating people to pure and raw foods and educating them about healthy snack options. To that end, Pure Raw features a wide array of all-natural, organic, gluten- and dairy-free menu items like cold-pressed juices, acai bowls, raw cashew and almond mylks, smoothies, and power shots.

After two years of business, it became apparent that Pure Raw was outgrowing its Federal Hill location and on Dec. 7 of last year, McKelvey opened his new store on York Road.

“We’re between Towson and the city, so it’s a perfect scenario all around,” says McKelvey. “We looked at all the colleges around this area and thought this is the spot where we need to be.”

The new, 1,520-square-foot space offers more seating for customers as well as charming details like barn wood accents and locally painted murals.

As for the future, McKelvey says, “This year we’re focusing on taking a step back to build the brand through events and social media. The sky really is the limit.”