If you love Georgian food—which is to say, the food from the former Soviet republic and not the Southern state—or have not yet had reason to love it, head to Little Georgia, which, as far as we know, is the only Georgian restaurant in the Baltimore area.

Open since 2021 in Reisterstown, the walls are hung with Georgian art, there’s a huge wine room, an adjacent bar stocked with Georgian wine and beer, and a pair of mannequins dressed in traditional costume. If you feel like you’ve stumbled into a folk museum, that’s probably by design. You are here to better understand and celebrate the country, though you’ll mostly be doing so by eating as much as possible.

Start with the khachapuri, the Georgian national dish, which comes in many variations but is best experienced as a boat-shaped bread filled with farmer’s cheese and topped with a runny egg. Little Georgia’s rendition is blissful, the bubbly cheese surrounding a sunny yolk atop flavorful bread hot from the oven.

If you wander into the bar area, you can peek into the kitchen, where you’ll likely see a woman shaping the dough—should you wonder at your dish’s excellent provenance. Another regional specialty not to be missed is the khinkali, sturdy dumplings that likely owe their ancestry to Chinese traders and their soup dumplings. These are far thicker, filled with meat, cheese, or mushrooms, and with hefty knobs of dough at the top which aren’t meant to be eaten so much as used as handles.

What else to order depends on how many people are at your table, as you’ll want a good amount of the smaller dishes to share. The “assorted salad” is a collection of walnut-based spreads in various colors—green for spinach, purple for beets, orange for beans. Walnuts also form the sauce for a must-try dish of roasted eggplant and pomegranates. Other dishes to order are the tolma, meat-filled cabbage dumplings in savory tomatoey sauce; and the chakhokhbili, a deeply flavorful stew of chicken, peppers, and tomatoes.

All of this is best accompanied with a glass of the plum kompot, a gorgeous magenta drink with small plums like ice cubes, a glass of Georgian beer, or a bottle from the wine room.

“There are 450 grape varietals in Georgia. It’s the oldest wine in the world,” says co-owner Giorgi Baliashvili, who came to the U.S. from Tbilisi in 2010 and is a former Postal Service worker who long dreamed of opening a Georgian restaurant. Lined up on the bar are boxes of pastries—cakes, baklava, the Georgian candy called churchkhela—all made in-house.

The 60-seat restaurant gets crowded on weekends and at night; if you’re there during the day, you may find your server in the kitchen shaping breads rather than roaming the floor. No worries: You’ll also find a call button on the table, like the ones found in Korean BBQ restaurants.

Be patient, drink some more wine, order another khachapuri, and know that you’ll be coming back.

LITTLE GEORGIA: 2 Hanover Pike, Reisterstown, 410-441-3377. HOURS: Sun., Tues.-Thurs., 11 a.m.-9 p.m.; Fri., Sat., 11 a.m.-10 p.m. PRICES: Appetizers: $7.99- 16.99; mains: $10.99-24.99; desserts: $2.49-9.99.

Several months back, when a short-lived country store closed just down the road from Liberty Delight Farms, the fifth-generation Reisterstown farm co-owned by Lauren Taylor Hughes and her husband, Shane Hughes, the couple leapt at the opportunity to purchase the business and serve the neighborhood.

Their new venture, The Corner Market, has afforded them the chance to not only sell their own products—from rib-eye to rabbit—but also celebrate other local and regional small businesses.

And although the opportunity happened almost overnight, Lauren Taylor Hughes has had no shortage of ideas about how to use the space, which includes not only selling local goods but hosting workshops, dinners, and events, including an upcoming Valentine’s Day fete inside the greenhouse that’s adjacent to the store.

“We call this place the phoenix, because the phoenix has so many feathers and it reaches out so far,” says Hughes with a laugh. “And we built this out of the ground from nothing—not that it was burnt to ashes, but it was nothing more than a concrete slab with some walls.”

I know how busy you both are, from running the farm to working four farmers markets and selling your meat wholesale. Why did you decide to take on yet another project?
The folks who were in this space went out of business and we decided to buy it within three weeks. We were like, “We can’t not to do this.” It really puts our money where our mouth is when we say we are supporting the local community. We have a small farm store at Liberty Delight on-site, but this allows me to have more farms, more vendors, more events, and things that can bring the community together.

How did you decide what to stock on the shelves?
We have about 50 percent or so local products on the shelves. In addition to ready-made meals, I wanted to stock things for recipes where you only need five ingredients. I wanted to have interesting, unique, homemade items. But even if something was made in Oregon, it’s from a small company—I wanted to stick with regional and small-crafts people.

Can you highlight a few of your favorite items?
Our legacy partners include Dimitri Olive Oil and Atwater’s products and products from HEX Ferments, The Charmery, South Mountain Creamery, and Taharka Brothers. We work with Clean Cuisine, a deli in Owings Mills. They make wonderful fresh food to-go and it’s all gluten-free. Also, I know David Chang from living in D.C., so I wanted to bring in Momofuku products. And there’s the Faller’s Pretzels guys. We are the only wholesaler of Faller’s Pretzels in the state of Maryland, and I found them on a roadside stand. They’re the best pretzels out there.

How else will you use the space?
I am giving the greenhouse space to local crafters and artisans to sell their wares once a month. We are also going to use the space for dance and painting classes.

Why is it important to support local?
I want these people to succeed. I worked in corporate America for years—I was at The Washington Post in marketing. Shane was a vice president at Legg Mason. It’s all a little soulless. We have so many great makers here and it’s really cool to be part of that movement. I am amazed by the level of excellence. Baltimore is such a hidden gem.

This is the perfect moment to shake off winter and get back out with friends and family. With its convenient location, Baltimore County is an ideal destination for travelers from afar or those who want to explore something new in their own town.

Life sure has had its ups and downs in recent years, but one thing has stayed the same: Baltimore County is a lively home to a wide array of activities to suit any interest. Our parks, restaurants, shops, recreational areas, and golf courses are open for everyone to safely enjoy.

In the following pages we provide you with information that is sure to inspire your next outing. Cuisine connoisseurs will appreciate a taste of all that we have to offer, from farm-fresh produce to world-class restaurants and wine from locally grown grapes.

We offer charming main streets for strolling, the perfect way to shop small. For families looking to reconnect, Baltimore County has outdoor adventure, arts, athletic, and recreational activities that will surely entice even the most reluctant in the family to put down that device and enjoy some fresh air.

It’s time to get back to play again. Whether you’re ready to pick up the game of golf, want to return to open air concerts, or are looking for a way to amp up your fitness practice (paddle pilates, anyone?), let Baltimore County welcome you with all we have to offer.

The construction of the Milton Inn dates to the mid-18th century and it began its life as a coach stop for local Quakers. It is still a haven of hospitality in Baltimore County, only now it welcomes diners with discerning palates from all around the region.

“OUR LONG-TIME CLIENTS AND OUR NEW NEIGHBORS HAVE BEEN SO ENTHUSIASTIC. ALSO IT’S NOT HALF BAD FOR A CITY BOY LIKE ME TO GET TO ENJOY THE BEAUTIFUL COUNTRYSIDE OF NORTHERN BALTIMORE COUNTY EVERYDAY. ” — TONY FOREMAN

The announcement that the Foreman-Wolf Group were going to reopen The Milton Inn— its first restaurant in the county—created a shockwave of culinary joy.

Foreman-Wolf refreshed the historic building’s interiors and kitchen, opening the restaurant in 2021 under the guidance of chef and coowner, Chris Scanga. Today, The Milton Inn offers cuisine focused on the Southwest of France showcasing fresh, seasonal ingredients from over two dozen of the mid-Atlantic’s finest farms and purveyors.

Looking to taste more of what Baltimore County offers? Try these delectable destinations:

THE TILLERY, OWINGS MILLS
Dine in on classic American fare and craft beverages or enjoy sitting outside, perhaps around the firepit.
thetilleryowingsmills.com

PERENNIAL, TOWSON
Enjoy Chef Jay Rohlfing’s innovative, seasonally-inspired menu and a “robust cocktail program,” right in the heart of Towson.
perennialtowson.com

LA FOOD MARKETA, PIKESVILLE
Chefs Chad Gauss and Johntay Bedingfield bring the same quality of its sister restaurant in the city, The Food Market, to Quarry Lake.
lafoodmarketa.com

SUNSET COVE, MIDDLE RIVER
This beach bar and restaurant with its perfect waterfront view is the place to enjoy long, warm summer days and evenings.
sunsetcovemd.com

THE HUB, CATONSVILLE
This food hall features cuisine from multiple vendors so you can sample everything from Korean street food to all things hot pot goodness. There’s even a Montessori-inspired kids play area.
thehubfoodcourt.com

BOORDY VINEYARDS, HYDES
Enjoy everything from a tour of the vineyard to food truck cuisine and farmers’ markets, all with a sip of wine from one of the county’s oldest vintners.
boordy.com

Catonsville became Baltimore County’s first state-recognized Arts and Entertainment District in 2020. The award was given by the Maryland State Arts Council, and it is easy to see why. Catonsville is home to a host of live music venues and shops—and places like Bill’s Music House and Appalachian Bluegrass Shoppe that are both shops and live music destinations. Perhaps it’s no surprise the Maryland General Assembly dubbed it, “Music City, Maryland.”

But there’s more to Catonsville than just great music, and many of its charms are best explored on foot with a leisurely stroll down Frederick Avenue. Here you will find enticing places to shop small, such as locally owned antique shops, boutiques, and artisan food markets. And whether you need a restorative jolt of caffeine or a delicious meal to recharge during your saunter, Catonsville features coffee shops and restaurants to suit all tastes.

With Catonsville leading the way, Baltimore County is sure to continue its growth as a recognized center of arts and entertainment.

Looking for more places to stroll and shop local? Be sure to visit the county’s retail hubs:

TOWSON: The county seat features small shops, boutiques, and great restaurants.

HUNT VALLEY: While the energetic town center is Hunt Valley’s heart, don’t miss the small shops, garden centers, and markets along York Road.

REISTERSTOWN: From one end of Main Street to another you can pick up kids clothes at The Elephant’s Trunk, enjoy a coffee at Reister’s Daughter, and get ice cream, salon styling, and more in between

Do you have an aspiring golfer in your household or do you want to share your love of the game with a young person? The Fox Hollow Training Center (FHTC) in Timonium is the perfect place to start—or to get a seasonal refresher.

Golf is a sport a child can learn now and play for a lifetime. Since it’s noncontact, it’s a great way to exercise with less likelihood of injury.

At FHTC, children learn the game from trained professionals and are introduced to important life skills like integrity, sportmanship, and self-control.

The facilities at FHTC are top notch, including 60 hitting stations, three lighted putting greens, and practice bunkers. FHTC is routinely ranked nationally as a Top 50 Driving Range
by the Golf Range Association of America.

Now is the time to get in the swing of things, with special offers like professional instruction at reduced rates for juniors and reduced and/or complimentary access to any of Baltimore County Golf’s five courses for golfers 17 and under. Or take advantage of one of FHTC’s summer camps.

baltimoregolfing.com

Baltimore County has countless places to get out and connect with friends and family.
Here are just a few:

CROMWELL VALLEY PARK, PARKVILLE
Just minutes from Towson, this park encompasses 460 acres of stream valley and upland habitat, a combination that makes it perfect for birding. The nature center offers many programs or simply enjoy its hiking trails.
cromwellvalleypark.org

MARSHY POINT NATURE CENTER, CHASE
Sitting within a 3,000-acre nature preserve on the Upper Chesapeake, Marshy Point offers innnovative programs and exhibits for visitors, hiking trails, and Baltimore County’s first water trail for kayaking or canoeing!
marshypoint.org

BENGIES DRIVE-IN THEATRE, MIDDLE RIVER
Recapture a bygone era at Maryland’s only remaining drive-in theatre. Featuring the “biggest movie theatre screen in the USA,” Bengies is a great spot to enjoy the latest blockbuster.
bengies.com

PRIGEL FAMILY CREAMERY, GLEN ARM
At the scenic Prigel Creamery enjoy a scoop of chocolate peanut butter, caramel pretzel, or even a choose-your-own ice cream sandwich, while the farm’s dairy cows graze happily in their pastures. P.S.: They serve way more than ice cream!
prigelfamilycreamery.com

HAMPTON NATIONAL HISTORIC SITE, TOWSON
In 1790, Hampton was perhaps the largest home in America. Today, the architecturally significant home and surrounding site offer a chance to explore and gain a deeper understanding of the complex history of our nation.
nps.gov/hamp

There’s no better way to spend a hot, humid summer day than lazing down the Gunpowder River in a tube. The always cool and shaded river winds its way by pastures and woodlands, meandering parallel to the NCR hike and bike trail. Tubing is the antidote for harried lives.

The Monkton Bike shop, housed in the historic Monkton village, offers tubes for rent for kids and adults. It has also marked two tubing routes accessible by foot. Simply walk north on the NCR trail and look for the blue tree markers to find the path where you put in at the river. When you coast under the Monkton Road bridge you’ve reached the end of your float.

The Gunpowder is generally tranquil and often shallow enough to walk and splash in, making it a perfect outing even with young kids.

Looking for more outdoor adventures?
Here are a few destinations to add to your summer bucket list:

LOCH RAVEN RESERVOIR
The protected woodlands around the reservoir feature 60 miles of hiking trails while its calm waters are perfect for kayaking.
baltimorecountymd.gov/departments/environment/watersheds/lrmain.html

NCR (TORREY C. BROWN) TRAIL
Whether you’re a runner, walker, or biker, the nearly 20 miles of trail following the meandering path of the former Northern Central Railway (NCR) offers optimal conditions. Just look out for tubers sharing the path on hot summer days!
dnr.maryland.gov/publiclands/pages/central/tcb.aspx

B’MORE SUP
Interested in paddle pilates? Or a board excursion with your pup? Whether you simply want to try staying upright in a begininers paddle board class or you’re ready for yogaflo on your board, the three locations of B’More SUP are here to help.
baltimoresup.com

ROCKY POINT GOLF COURSE
Go for par—which is 72, by the way—on this exceptional course set in meandering natural wetlands, the only waterfront course on the western shore of the Chesapeake Bay.
baltimoregolfing.com/course/rocky-point

PATAPSCO VALLEY STATE PARK
There are 200 miles of hiking trails inside the park’s more than 16,000 acres. See for yourself why the park is nationally recognized for its trail system and scenic beauty.
dnr.maryland.gov/publiclands/pages/central/patapsco.aspx

Tucked away on a horse farm in Reisterstown, just northeast of Butler, Maryland, you’ll find rolling hills, acres of crops, and two brothers-in-law with a passion for brewing.

Four years ago, farmer Justin Harrison and pharmacist Craig Bryant combined their skillsets and love of beer to create the cleverly named Farmacy Brewing, which officially made its debut in early September.

The duo was able to make their vision a reality thanks to a 2012 Maryland General Assembly law that created the state’s farm brewing license. Since then, nearly 25 farm breweries have opened in Maryland.

After originally conceiving the idea of running their own farm facility, Harrison and Bryant spent the last four years going through the process of obtaining the license, as well as the trial and error that enviably comes with brewing. They also spent time learning from other brewers in Maryland and beyond, including The Brewer’s Art, Burley Oak Brewing Co., and Scratch Brewing Co. in Ava, Illinois.

Now that they’ve finally obtained all of the proper permits, the owners have begun brewing each of their beers with at least one ingredient—from beets and blueberries to ginger and spicebush—that comes directly from the surrounding farm.

“Above and beyond anything else, we’ve been able to try and capture what the purpose of the [2012] bill was,” Harrison says. “Both of us come from farming backgrounds, and we’ve gone on and developed our skillsets in a different way. Now we’ve come together and brought the whole package with it. People come here, and hopefully have a great experience, but we also get to teach you a bit about our farming practice.”

 

Owners Justin Harrison (left) and Craig Bryant (right) at Farmacy Brewing. —Sarah Kloepple

Visitors will likely hear horses in the distance while enjoying a pint in the taproom. —Farmacy Brewing

 

Farmacy resides on Harrison’s family farm, Willowdale, which his grandfather purchased in the 1960s as a hobby farm. “Everyone still had an offsite job,” Harrison explains. Years later, his dad, Michael, chose to focus the farm on horses after he went to vet school in Florida and returned to Maryland to begin accumulating brood stock (horses suitable for breeding). He still operates his equine veterinary practice on the grounds.

Now, brewery visitors will likely pass by grazing horses on their way to the taproom, or hear them neigh in the distance through the open barn doors while enjoying a pint. Farmacy’s taproom is even located in a former horse barn that has been reconfigured to house the brewery’s 3.5-barrel system—from which Bryant and Harrison marry a beer style with Willowdale’s bounty.

The draft menu will likely change weekly, but standout releases have included the Show Me Gucci, a juicy IPA with gooseberries and red currants from the fields, as well as the Ginger Table Beer, a light Belgian-style table brew with ginger roots. The owners also recently began pouring their Triple Thai, a triple-hopped, Belgian-style beer made with Thai basil.

“We often brainstorm and think, ‘This style would probably go well with this ingredient,’” Bryant says. “For example, Justin has chocolate mint right now, and I thought that’d go well with a stout.” Adds Harrison: “A smaller system allows us to brew quickly and have that variety.”

That attention to detail, and the surrounding atmosphere of Willowdale, are sure to remind visitors that beer isn’t just about manufacturing. (Mid-interview, Harrison and Bryant throw around ideas for their next brews and rave about a certain yeast strain cultured from old Norwegian farm house breweries.)

“Beer is absolutely an agricultural product,” Harrison says. “For us here, we’ve put an exclamation point on it.”

When planning a visit to Farmacy, know that a few snacks are sold onsite, but outside food is allowed and encouraged. A few TVs are in the taproom, ready to air Ravens games. Live music, from local guitarists to banjo players, is also booked each weekend through the end of the year. The taproom is now open Fridays from 4 to 8 p.m., Saturdays noon to 8 p.m., and Sundays noon to 6 p.m.

Farmacy is also kid-friendly—it’s a family-run brewery, after all.

“I can’t believe what we talked about four years ago is now reality,” Harrison says. “It’s fun when you make something, put everything into it and then pour off a sample pour. But both of us are also competitive, and we’re always thinking about what we can do to change the beer to make it better next time. It’s that drive that’s exciting.”