You can find the thoroughly English experience—think: a strong brew and a scone with clotted cream and lemon curd—in places as diverse as a historic restaurant, a cozy tea room, and a cocktail-inspired hotel bar if you know where to look.
He’s done steak, he’s done fusion, he’s done his own beloved Cuban cuisine. Now, restaurateur Steve de Castro is ready to take on Baltimore’s most competitive market: seafood.
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