COMING SOON

Tire Shop Pop-Ups at Parts & Labor: We’ve been keeping tabs on this former car-and tire-repair-shop-turned-Remington restaurant since Parts & Labor served its last cuts of meat in the space last summer. A new pop-up series is preparing to reactivate the space with public food events featuring local purveyors. The first of many such events is scheduled for August 10 from 12-5 p.m., when the barbecue buffs with Bark BBQ will serve up their Texas-style smoked meats with signature sides like pickled cucumbers and corn on the cob. Joining them for the inaugural celebration will be Locust Point’s Diamondback Brewing and R. House’s R. Bar. Hopefully we’ll see a more permanent revival soon, but, for now, it will be nice to see (and smell) meats being smoked in the space again.

Koba BBQ: It’s been quite some time since we’ve seen a restaurant operate inside the standalone building at Belvedere Square—which has become notorious for its turnaround rate throughout the years. North Baltimore locals might remember as far back as 2004, when it operated as Taste. Concepts that followed included Crush, Demi, Spike Gjerde’s Shoo-Fly, and, most recently, Starlite Diner. Now, the space is straying from its previous life as a cocktail bar and diner with an entirely new on-trend theme. Koba BBQ, a locally owned Korean barbecue concept is slated to open in the space by the end of this year. The spot adds to the development’s diverse lineup of food offerings, which include Ejji Ramen, Atwater’s, Grand Cru, and Neopol Smokery.

Brazil Gourmet Marketplace, Cafe, and Coffee Bar: Baltimore’s Brazilian food offerings will expand in the coming weeks with the arrival of this multi-use concept on Eastern Avenue. The Fells Point shop will be home to a market featuring authentic Brazilian grocery items like coffee, yucca and tapioca flours, smoked and dried meats, and mango and guava fruit juices. After stocking up on the comestibles, patrons are invited to stay for a meal in the cafe, which will highlight delicacies like classic empanadas, açai bowls, cachaça-infused caipirinha cocktails, and Pão de Queijo (Brazilian cheese bread).

EPICUREAN EVENTS

TO 8/11: Baltimore Restaurant Week
The city’s annual dining-out promotion is officially in full swing with an array of participating places to choose from. Treat yourself to two-course lunch and brunch menus ranging from $12-20, or a three-course dinner for $20-35. Newbies including Blackwall Hitch, Noona’s, The Tilted Row, and Orto are all participating for the first time this year if you’re hoping to try something new. But it’s also a great opportunity to revisit old standbys like Tio Pepe’s or Annabel Lee Tavern. (You can find our globally inspired suggestions here.)

8/3: Vegan SoulFest

This plant-based party returns to Clifton Park for its sixth year with a jam-packed lineup of speakers, cooking demonstrations, live DJ entertainment, shopping, and, of course, plenty of vegan eats to go around. Local vendors to look out for include L’Eau de Vie Organic Brasserie, The Greener Kitchen, Refocused, and The Land of Kush—whose co-owner Naijha Wright-Brown organizes the event each year.

SHUT

TigerStyle: Earlier this week, diners devoured the last of the steamed buns and stir-frys at Chad Gauss’ wok-inspired outpost in Hampden. The chef and Food Market owner recently confirmed to us that the restaurant has closed for good. Gauss says the closing is not for lack of business. The space was simply sold to another buyer who expressed interest in taking over the former commissary kitchen. “It was a fun place and exactly what we wanted it to be,” he tells us. “We have a few bigger projects coming our way, and it just made sense to let this one go since we had someone that was interested in the location.” There’s no word yet on who, exactly, will be taking over the carryout—which Gauss opened only six months ago and named after the lyrics of a popular Wu Tang Clan song.

EAT

June 23: Chesapeake Crab & Beer Festival

Rash Field, 201 Key Hwy. 11 a.m.-3 p.m. & 5-9 p.m. Free-$95. 800-830-3976.

Some things are better enjoyed together: hot summer days and Snoasis snowballs, an O’s game and a crab mac and cheese dog, and, of course, crabs and beer. This Saturday, Baltimore’s biggest crab feast returns to the Inner Harbor for its fifth all-you-can-taste extravaganza featuring more than 30,000 Old Bay-doused crustaceans, plus bottomless brews, wines, and spirits. Grab a mallet, stake out a picnic table, and dig into this time-honored tradition.

DRINK

June 23: Mai Bar Summer Launch Party

R. House, 301 W. 29th St. 6-8 p.m. Free-$25. 443-347-3570.

Don your best hula skirt or Jimmy Buffet-inspired Hawaiian shirt and head to R. House for a tropical-themed patio party to debut Mai Bar, the Remington food hall’s new outdoor oasis of frozen libations. Get into an island state of mind with lei-making, lawn games, and a lush Instagram-worthy photo booth from B. Willow, all while sipping blended cocktails like frosés and gin mai tais. While you’re there, be sure to stop inside to try R. Bar’s new summer camp-inspired seasonal menu.

SEE

June 23: World Refugee Day Festival

Creative Alliance, 3134 Eastern Ave. 12-3 p.m. Free. 410-276-1651.

There’s never been a better time to rally around and support Charm City’s growing refugee community. This Saturday, bring the whole family to Highlandtown to see performances by traditional African dancer Jackline Ndaizye, the award-winning Silk Road Dance Company, Nepal pop music superstar Prem Raja Mahat, and afro-fusion band Mokoomba during this 10th annual celebration. Get there early to check out hands-on workshops and sample international eats from local vendors.

HEAR

June 22-23: Outdoor Summer Jam Weekend

Motor House, 120 W. North Ave. Fri. 7:30 p.m. Free. Sat. 4-11 p.m., $5-10. 410-637-8301.

During this two-day music festival hosted by local arts hub Motor House, the technicolor Graffiti Alley, one of Station North’s best-kept secrets, will act as the backdrop to two distinct performances. On Friday, as part of a collaboration between the Baltimore Symphony Orchestra and Motor House, hear a chamber jam hosted by local beat boxer Shodekeh with performances by contemporary orchestra Mind on Fire and Pulitzer Prize-winning composer Du Yun’s band OK Miss. Head back on Saturday night to catch a street party in the alley with tons of Korean soul food, a high-stakes bboy/bgirl battle, and an after-party at Motor House to keep the beat going all night long.

DO

June 22: Art After Hours

The Baltimore Museum of Art, 10 Art Museum Dr. 8-11 p.m. $20-25. 443-573-1700.

Known around town as “Baltimore’s best art party,” the Baltimore Museum of Art’s after-hours soiree returns this Friday in honor of its revolutionary Odyssey: Jack Whitten Sculpture, 1963-2017 exhibit. Once the gallery lights go down, hear performances by Abdu Ali with drummer Josh Stokes, saxophonist Sarah Hughes, and singer Randi Withani, create laser-cut wearables with artist Sarah Juanita, take in an in-gallery talk with this year’s Sondheim Artscape Prize finalists, and explore the museum’s African art collection with BMA curator Kevin Tervala, all while enjoying light bites and rubbing elbows with fellow creatives.

Spring is finally making its debut in Baltimore—with flowery buds blooming on trees and neighbors venturing out to sit on their stoops. With that also comes fresh area produce and the use of herbaceous and fruity local ingredients on cocktail menus around town.

“A lot of what we do with cocktails here is fun and quirky anyway,” says Jake Lefenfeld, co-owner of Minnow in Riverside. “But spring is that great time to get locally sourced carrots and beautiful fruits like huckleberries.”

Minnow’s new spring cocktail menu, which launches on Monday, include drinks on the entire color spectrum including Through the Looking Glass, a gin martini with lychee pearls infused with a bright, naturally blue butterfly pea extract.

“We were lucky enough to work in the McCormick science lab to test what products we could infuse that would still hold up their forms,” Lefenfeld says. “You’ve got to fail at eight different things before you get it to work. My goal was to use something natural to achieve a beautiful color.”

Natural ingredients are also highlighted on the new, John Waters-inspired menu at R. Bar, which uses titles from the filmmakers’ irreverent portfolio as inspiration.

“We’re finally getting the fresh things that are locally produced,” says R. Bar manager Amie Ward. “You’re looking at more greenery and herbs; berries start to get on the radar. Any opportunity I have to sneak in carrot juice or snap peas into cocktails, I’ll take it.”

One way Ward’s staff is sneaking in those vegetables in is through the Suspicious Scotty Barnhill (based off a character in Serial Mom), which uses Barr Hill Gin, Mastiha Greek Liqueur, carrot juice from R. House’s Stall 11, and Shrub District Celery.

“At first, you wouldn’t think all those ingredients would pair well together except if you were a health nut,” Ward says. “But it’s delicious! People say it’s a great Bloody Mary substitute.”

An ode to Female Trouble, the Trouble Maker cocktail also uses stall ingredients—in this case, matcha tea, from Ground & Griddled—to compliment the funky notes of Paranubes Oaxacan Rum, herbaceous honey-thyme flavor of Vecchio Amaro del Capo, and lemon.

On a balmy evening last summer, a dozen of the area’s most talented bartenders gathered beneath the waterfront pavilion at the Baltimore Museum of Industry to put their skills to the test in Baltimore magazine’s inaugural Southside Stakes competition. The contest paired each bartender with a local distillery, and tasked the teams with creating a unique spin on the classic Southside cocktail.

Baltimore Bartenders’ Guild (BBG) treasurer Amie Ward—who took home the People’s Choice award for her Southside that combined Sagamore Spirit Rye, rhubarb amaro, lavender sorbet, and lemongrass syrup—was so inspired by the experience, that she decided to keep the event going this year.

“I didn’t want it to go away,” says Ward, co-beverage director at R. Bar inside Remington’s communal food hall R. House. “It feels good to be able to maintain something that’s super Baltimore-focused.”

Local industry professionals will once again gather to craft their versions of the country club concoction in the second annual Southside Stakes competition at R. House on Sunday, October 1 from 7-10 p.m. Though veteran bartenders and guild members have been involved in organizing the event, Ward says that the BBG is hoping to attract industry newbies to participate this time around.

“This one’s for the new guys and gals,” she says. “Baltimore’s bar and restaurant scene is growing exponentially, so we wanted to make sure that we’re letting all of that fresh blood come through.”

Each contender will be assigned a regional spirit— including Baltimore Whiskey Company, Lyon Distilling Co., Catoctin Creek Distillery, and Belle Isle Spirits—and will be required to incorporate sugar, herbal, and citrus sources. Aside from those key ingredients, Ward is encouraging the participants to get as creative as possible.

“It has such a refreshing impact,” she says of the classic cocktail. “Regardless of what you use, the citrus and herbal sources combined together make something that’s just mind-blowing.”

With roots that trace back to the Prohibition era, the traditional Southside—made with gin, sugar, mint, and lemon—is thought to have originated in Chicago, but gained popularity locally amongst Maryland’s Hunt Cup crowd.

“We obviously weren’t going to do a Manhattan competition,” Ward says. “The locality and history of it all plays a huge role in this.”

In keeping with the local feel, the BBG will be donating a portion of all ticket sales to House of Ruth Maryland. The organization, which benefits victims of partner violence, aligns well with the guild’s mission to reduce harassment in local bars. Ward says that the guild members voted on which local charity they wanted to partner with, and House of Ruth was the overwhelming winner.

“The big drive within the bartending community worldwide right now is providing safe spaces for our patrons and peers,” she says. “And, specifically, being able to recognize things like sexual harassment and assault. People have become so much more cognizant of what’s happening in the atmosphere.”

Throughout the past six years, the guild has donated more than $50,000 to the Cystic Fibrosis Foundation with its annual Rye’s Up fundraiser. Ward hopes that the Southside Stakes competition mirrors that event’s spirit, not only in the charitable sense, but also in the way that it brings the community together. 

“Rye’s Up is always referred to as bartender prom for us, so this is like our homecoming” she says, with a laugh.  “But it’s not just about the comradery of our community. It’s also great for the regulars who we provide solace to from a long day of hard work. Whatever is happening in their life, they know they can come to us to escape it.”

National Rum Day couldn’t have come at a better time. As the summer draws to a close, we can’t think of a more ideal way to savor the season than with a colorful punch or strong Dark ‘n’ Stormy. And luckily, Charm City is chock-full of industry talent getting creative with rum varieties from near and far.

One of the city’s largest rum collections can be found behind the bar at pizza palace and live music venue Joe Squared in Station North. The origins of the bar’s inventory date back to 2005, when owner Joe Edwardsen first opened the spot and noticed a need for more rum destinations in the city. Since then, the offerings have grown to include more than 35 rum options from 15 different countries.

“It’s a very versatile beverage,” says general manager Okan Arabacioglu, who has tended bar at Joe Squared for nearly a decade. “The fermentation and the way it’s barreled and aged has a huge impact on how the rum develops into its own character.”

Arabacioglu says that he enjoys introducing barflies to the different types of rum, mentioning bottles from as far as Guatemala and the West Indies. Among some of the bar’s most popular rum cocktails include a Campari punch, a spin on a traditional rum runner, and a ginger-basil mojito muddled with lime juice, basil leaves, and evaporated cane sugar.

“There are a lot of rums that need to be explored,” Arabacioglu says. “Like whiskey, there are many varieties that are so smooth and beautiful, but not a lot of people know about. It’s very underappreciated.”

Along with Joe Squared, there are plenty of other local spots that boast stellar rum collections. Here are our picks for the best places to celebrate the spirit:

Alma Cocina Latina: The colorful cocktails at this Venezuelan restaurant in the Canton Can Company pair nicely with the dishes that come out of the kitchen looking like works of art. Making use of both foreign (think Papa’s Pilar and Brugal) and local Old Line Spirits rum, the bar menu lists many different coladas and island cocktails including the “Playa Desnuda,” with pineapple-infused rum, house pineapple kombucha, orange juice, and cardamom bitters. 2400 Boston St., 667-212-4273

Bar Vasquez: This Argentinian spot in Harbor East offers its own spin on a rum and coke featuring Myer’s dark rum, fernet branca, Luxardo maraschino liqueur, lime, and cola. Stop by during weekday happy hour to enjoy the sip alongside $5 snacks from 5-7 p.m. 1425 Aliceanna St., 410-534-7296

Blackwater Distilling: Just in time for National Rum Day, this Kent Island-based distillery has finally debuted its new solera-aged rum—an interval process that involves mixing ages in barrels. Plenty of local bars offer Blackwater products, including the fan-favorite Picaroon rum. Among them are Bookmakers, Blue Pit BBQ, and The Oceanaire Seafood Room. 184 Log Canoe Circle, Stevensville, 443-249-3123

Bluebird Cocktail Room: Head to this literary-themed Hampden hangout to sip craft cocktails while browsing classic books. The new summer menu features a frozen pina colada, “Don’s Banana Hammock” with rum and bananas, and the “Expression of the Divine,” which highlights peach rum. 3600 Hickory Ave., 667-303-3263

Gunther & Co.: Along with a list of house libations, this Brewers Hill bar features a few cocktails spotlighting Gosling’s dark rum. Head outside to its picturesque patio to sample the cleverly named “Rye’n Gosling,” with Rittenhouse rye, Gosling’s dark rum, caffo amaro, agave, and flamed lemon. There is also the “The Ibis,” which mixes the dark rum with campari, velvet falernum, pineapple, and lime juice. 3650 Toone St., 443-869-6874

Lobo: Spend happy hour sipping the fan-favorite Mai Tai at this Fells Point watering hole. The signature cocktail ($9) mixes Kraken rum, Appleton white rum, Grand Marnier, fresh-squeezed orange juice, housemade grenadine, and housemade almond syrup. 1900 Aliceanna St., 410-327-0303

Little Havana: This South Baltimore staple stays true to its Cuban inspiration by featuring authentic eats and plenty of rum drinks at the bar. Aside from a traditional mojito, Dark ‘n’ Stormy, and rum runner, the spot also features a “Goombay Smash” with coconut rum, peach schnapps, pineapple, and orange juice. 1325 Key Highway, 410-837-9903

R. Bar: The centerpiece bar inside Remington food hall R. House will be celebrating Rum Day in style with drinks off of its summer camp-inspired seasonal menu. The rum-focused “This One Time, At Band Camp” (a nod to cult classic American Pie) features Charanda Uruapan Mexican rum, Shrub District strawberry dill shrub, White Envelope spiced syrup, lemon, and mint. 301 W. 29th St., 443-347-3570

When plans for the industrial-chic food hall R. House were unfolding, the focus—rightly so—was on the cuisine. But, all the while, developers were keeping a keen eye on the bar program and had some specific people in mind to woo.

Enter R. Bar’s Aaron Joseph, who headed up the beverage program at Wit & Wisdom, and Amie Ward, who did the same at Aggio. Much like the mix in any good cocktail, Joseph and Ward strike a perfect balance. Joseph has always been drawn to bright flavors—think rum punch—leaning on his experience in the Caribbean. Ward, on the other hand, loves outside-of-the-box spirits and enjoys toying with grappa and amaro.

The menu at R. Bar (301 W. 29th St., 443-347-3570) reflects this duo’s taste and complements the dining options at the food hall, too—fitting since the 40-seat, square-shaped bar is the central focus of the space.

There is a rotating seasonal version of a Collins cocktail in which you can pick your own spirit (we loved the gin/cranberry combination), plus a cocktail with Ward’s stamp all over it—the Sexy Time, combining mezcal, amaro, house-made banana cordial, spearmint bitters, and balsamic vinegar, is full of flair and dynamic flavors.

Other innovative options include draft cocktails and milk punches. Joseph’s latest version of the latter, using rum, orange juice, lime, aloe liqueur, and horchata sourced from the neighboring Amano Taco stall, will immediately transport you to a tropical beach.

Also of note is the fun flow chart on the back of R. Bar’s menu that helps guests navigate their drink choice based on mood, time of night, and even relationship status.

One gripe is that the bar is the only spot in the food hall to order alcohol. On a busy Saturday night, that can understandably bog down bar staff. To alleviate the backup, it would be nice if some of the stalls could offer beer or wine.

But overall, we have been impressed with the creativity and inventive nature of the Remington food hall’s central bar—and we’d expect nothing less from the dream team that’s been assembled.

Hersh’s Pizza & Drinks: Though the motto at this Riverside hangout has always been “Pizza for President,” owners Josh and Stephanie Hershkovitz are offering a special drink deal that pays homage to the actual election. In the spirit of unity, the bar will run a duo special that features two cocktails inspired by both parties throughout Inauguration weekend. For $15, sample both “The Donald” (Anejo tequila, Spanish berry liqueur, lemon, and bitters with a gold sugar rim) and the “Nyet My President,” a classic White Russian combining Kahlua, vodka, and cream served with an orange twist. 1843 Light St., 443-438-4948

Ward says that aspects like self-serve water, bottle cocktails, and choose-your-own-adventure food stalls will give the bar staff more time to interact with customers and focus on hospitality. While there will be some notes of her signature amaro on the menu, she and Joseph are thinking about the drinks on a broader scale—everything from a can of Natty Boh to a $15 grappa cocktail.

“We are trying to hit and please so many different people that might walk through these doors,” she said. “So we are thinking more globally when putting the menu together.”

Located on the first floor of a 50,000-sqaure-foot auto garage in Remington, R. House is a launch pad for 11 Baltimore chefs and their culinary concepts, and is slated to open later in early December. Both Joseph and Ward are hoping to bring that same spirit of innovation and community into its bar program.

“I am excited to make great drinks and not be pretentious about it,” Joseph said. “I have always lived by, ‘It doesn’t matter how great the cocktail is if there is nobody there to taste it.’ We want to be inviting and welcome everyone with open arms.”