OPEN

Fishnet: Summer temperatures always tend to put us in the mood for seafood, and this new destination inside Mount Vernon Marketplace has everything you need to quell your cravings. The College Park staple recently debuted its second location inside the food hall, and its hosting an official grand opening party on July 12 from 4-7 p.m. to celebrate. The menu offers locally caught fish dishes including fried salmon croquettes, tempura-battered catfish and chips, and Baja fish wraps with citrus slaw and garlic sour cream. There are also nods to chef/owner Ferhat Yalçin’s upbringing in Istanbul, where fisherman grill their catch and make it into a sandwich within minutes of pulling it from the sea. Yalçin’s versions of the delicacy—called “Balik Ekmek” in Turkish—include a Faroe Island-grilled salmon sandwich and a local catfish version topped with baby greens and tomatoes.

COMING SOON

Walker’s Tap & Table: Downtown diners (and Hippodrome theatregoers) may remember chef Chad Wells’ innovative dishes at Alewife. During his six-year stint at the now-closed beer bar, Wells became known for his wild boar sliders and pork belly mac-and- cheese fries—which were featured on Guy Fieri’s Diners, Drive-Ins, and Dives. He later moved on to work with the Columbia-based Victoria Restaurant Group, and now, Wells is attached to a new project in his native Howard County. He’s set to head up the kitchen at Walker’s Tap & Table, a seasonal spot slated to open this fall. The menu will feature farm-to-fork fare and scratch-made pizzas fired in the restaurant’s own brick oven. The eatery joins newer concepts including The Turn House and The Brewer’s Art Tavern in the Howard County dining scene.

NEWS

Ekiben Gives Back: We’d be remiss without giving a shout out to the food scene’s favorite steamed bun superheroes this week. Ekiben owners Steve Chu and Ephrem Abebe recently set up shop at the abandoned Old Town Mall in East Baltimore to serve free Neighborhood Bird sandwiches (Taiwanese curry fried chicken thigh topped with spicy sambal mayo, pickles, and fresh herbs) to those in need, as well as passersby. The goodwill initiative is one of many that the Korean fusion restaurant has organized to bolster its mission of giving back to the community. One recent effort has included running a pop-up with Cocina Luchadoras’ Rosalyn Vera after she was the victim of a hate crime.

Sundays Makes its Return: Two years ago, fans of Dooby’s in Mt. Vernon were delighted to learn that owner Phil Han would be opening a doughnut spinoff inside Cross Street Market in Federal Hill. Though the pop-up stall was short lived (it closed after the renovation efforts at the market began), it made its marks with chocolate-topped Berger Cookie and New York bagel-flavored doughnuts. This weekend, Sundays is making its return with a one-day pop-up at Han’s Fat Tiger bar in Broadway Market. Starting at 9 a.m. on Saturday, July 13, the team will serve Boston Cream, Coconut Espresso, and Blueberry Ginger Meringue doughnuts until sell out. Pair the fried favorites with Fat Tiger’s signature coffee drinks and egg sandwiches for a fulfilling—and filling—mid-morning meal.

EPICUREAN EVENTS

7/14: Bastille Day at Petit Louis Bistro

There’s no better place to celebrate France’s Fourth of July than this Roland Park French bistro. At Petit Louis’ annual bash, enjoy wine, cheese, live music, commemorative t-shirts, and plenty of berets and mustaches to go around. Tickets are $49 and include the special menu, as well as two drinks.

7/14: No-Fun Brunch

Don’t let the name deter you. This booze-free, plant-based brunch is designed for families to enjoy something a little more holistic on their Sunday off. Head to Vent Coffee Roasters to enjoy CBD-infused coffee and health-focused drinks from Baltimore’s own “health-tender” Amie Ward. Of course, there will also be a full-blown brunch menu to pair with the drinks. Chefs from Tom Cat’s Kitchen will prepare vegan dishes such as jackfruit-and-potato hash, Wisconsin grits with crispy onions, watermelon salad with marinated tofu, and maple plantains.

TO 7/31: Crustacean Invasion at Mt. Washington Tavern
To commemorate Maryland’s signature summer dish, this Mt. Washington haunt has created an entire crab-inspired menu running through July. The à la carte list includes a crab and avocado stack, a crabmeat grilled cheese, classic Chicken Chesapeake, crab imperial, and a crab and parmesan-crusted rockfish filet. Grab a drink and head up to the top-level bar to get the full summer experience.

Up until recently, walking through Cross Street Market has felt like the 172-year-old Federal Hill landmark had all but been forgotten. The twenty-somethings filled the bars across the street, while inside, the majority of stalls stood empty, aside from stalwarts like the giant-beer-peddling Nick’s Oyster Bar and the greasy spoon Steve’s Lunch. It almost didn’t faze you: Another Baltimore icon bites the dust. When do the condos go up?

But after much to-do, the historic market will soon get a second chance, thanks in large part to a $7.3 million redevelopment project by the Towson-based Caves Valley Partners. With renovations currently underway, the development firm is now closing down the Light Street side of the block-long market for 90 days, which will then be reopened in two phases. 

One of our favorite vendors that we got to experience before the market’s major changes was, in fact, a pop-up—one of four to open there this year. As the sister eatery of Mt. Vernon’s Dooby’s, the trendy Sundays bakehouse has spent the past few months hawking the drool-worthy donuts that owner Phil Han first introduced to the city in 2017, with an added focus on fried chicken and the age-old saying: “put an egg on it.”  

Located near the market’s east entrance, the temporary space is open through this weekend, with hopes of returning when renovations are complete. As at Dooby’s, Han has taken the minimal, modern approach to this menu, too. There are the donuts, of course, in a cornucopia of bright colors and fantastical flavors, ranging from the ganache-covered “Berger Cookie,” inspired by Baltimore’s iconic sweet treat, to the savory “NY Bagel,” filled with scallion and jalapeño cream cheese and topped with a heavy dusting of spot-on “everything” seasoning.

Some lovely salads are on hand, too, such as the market greens with pear chunks, dried cranberries, and goat cheese crumbles, but the sandwiches are the stars. The classic fried chicken is the best of its kind in the city, smothered in a smoky ancho chili aioli with bread and butter pickle chips on a buttery brioche bun. And the fried egg avocado BLT has the trappings of a weekend go-to, with its modern take on New York City’s beloved egg-on-a-roll that meets millennials’ insatiable appetite for anything associated with guacamole. (Plus, it’s smeared with herb aioli butter.) And then there are the crinkle-cut fries, which instantly transported us back to our youth. 

With Dooby’s coffee on hand for workday pick-me-ups and hangover cures, this cool carryout spot has been a more-than-welcome addition to the changing face of Federal Hill. And a good sign for what Cross Street Market might become. We sure do hope that they return.

›› SUNDAYS 1065 S. Charles St., 410-424-0857. Hours: Tues.-Sat. 8 a.m.-6 p.m., Sun. 8 a.m.-3 p.m.

POP-UP PRESS

Rheb’s Candies: Get ready to stock up on Christmas confections while visiting the annual holiday train garden at The Shops at Kenilworth this season. Rheb’s Candies, the venerable Catonsville shop which recently celebrated its 100th birthday, is running a pop-up inside the mall throughout the holidays. The Rheb’s team has chosen a variety of its favorite sweets—including truffles, chocolates, fudges, and jellied fruit slices—to showcase at the new stall, which sits in between South Moon Under and Italian Gardens Restaurant on the first floor. The Shops at Kenilworth, 800 Kenilworth Drive, 410-321-1909

The Verandah: R. House has seen a lot of firsts this year. On the heels of celebrating its first birthday, the Remington food hall is hosting its inaugural Indian food vendor. Hampden hotspot The Verandah will set up shop in the market’s designated pop-up stall until Sunday, December 17. Be on the lookout for authentic street fare including samosas and traditional dosas—savory rice and lentil crepes served with fresh chutneys. 301 W. 29th St., 443-347-3570

OPEN

Mason’s Famous Lobster Rolls: This Annapolis-based seafood spot recently made moves North, joining the likes of Atwater’s, Hex Ferments, Neopol Smokery, and Ejji Ramen inside Belvedere Square Market. Inspired by the ethos of Maine’s lobstermen, the eatery offers hearty rolls served both classic (warm with melted butter) or salad (chilled meat with mayo, celery, and lemon) style. The menu also spotlights hearty soups like a lobster bisque and classic clam chowder. 529 E. Belvedere Ave., 410-464-9773

Piazza 27: Mt. Vernon locals are already raving about this new pizza palace, which opened on the corner of Cathedral and Read streets earlier this month. The pages-long menu lists salads, subs, strombolis, pastas, and pizzas with tons of toppings ranging from a classic margherita to chicken-bacon ranch. The BYOB spot offers dine-in service and also delivers via Grubhub. 900 Cathedral St.

COMING SOON

Palio: Highlighting everything from salads and smoothie bowls to barbecue and Korean fried chicken, the Foundry Row development in Owings Mills already boasts plenty of variety. Next year, there will be even more to choose from when this Tuscan trattoria opens its doors. Slated to open early 2018, the Michigan-based chain will offer traditional Italian fare including antipasti, an array of pasta dishes, and flatbread pizzas. The bar menu will be equally expansive, with local beer, craft cocktails, wine, and grappa—distilled brandy made from grape skins that have been pressed to make wine. 10100 Reisterstown Road, Owings Mills.

DONUT DISPATCH

Full Circle Artisan Palace: Though we were sad to see Center Cut Doughnuts go last month, another shop is ready to fill the hole that it left behind. Local baker Courtney Fix—who previously worked in the same space when it operated as B. Doughnut—has teamed up with fellow dessert fiend Heather Cedeno to open this new sweets shop in Hampden on Saturday, December 16. Full Circle—named after Fix’s return to the building—will offer classic doughnuts, as well as fun twists like doughnut buns, cinnamon rolls, and a signature jelly-filled doughnut-muffin hybrid. The duo plans to serve both sweet and savory options, as well as seasonal specialties including Berger Cookie, French toast, and espresso flavors. 3528 Chestnut Ave.

Sundays: In other doughnut news, this long-awaited sister-spot from the team at Dooby’s in Mt. Vernon has finally found a home inside Cross Street Market. The long-term pop-up will offer its sweet brioche doughnuts (think inventive flavors including French toast, boozy eggnog,  and raspberry-almond), as well as savory breakfast and fried chicken sandwiches. The opening comes in the midst of the market’s multi-million dollar renovation, which is slated to be complete by 2019. “When I was a kid in ’90s, I used to run between the stalls when we visited family friends who operated a number of the shops,” said owner Phil Han in a statement. “It’s going to be an adventure watching this market evolve, and I’m sure those same family-friends will pay us a visit to see how it’s changing.” 1065 S. Charles St.

EPICUREAN EVENTS

12/14: Taste of Everyman
This food-pairing program at Everyman Theatre continues with a special cocktail competition before tonight’s performance of The Revolutionists. To complement the comedy about four women living during the French Revolution, Everyman is hosting a “Battle of the Female Bartenders” that will pit industry veterans Chelsea Gregoire, Amie Ward, and Pam Haner against one another. Fittingly, there will also be plenty of Marie Antoinette-inspired sweets to go around. 315 W. Fayette St., 6 p.m., $30-60, 410-752-2208.

12/17: Chad Gauss at Baltimore Farmers’ Market & Bazaar
Hard as it is to believe, the Baltimore Farmers’ Market & Bazaar is hosting its final event of the season under the JFX this Sunday. To make the most of the last market until spring, organizers are bringing in chef Chad Gauss of The Food Market to perform a special cooking demo inspired by his new cookbook The Food Market at Home. If you can’t make it to the market, Gauss will be whipping up his signature amish pretzels with beer cheese at a signing at Whole Foods in Mt. Washington at 12:30 p.m. Corner of Holliday and Saratoga Streets, 9:30-11 a.m. 

COMING SOON

Vent Coffee Roasters: Union Craft Brewing’s new communal makerspace in Medfield is already 80 percent leased. Since Union Collective was announced last May, the 138,000-square-foot warehouse—which will be home to the brewery’s brand new production facility and taproom—has attracted tenants including Earth Treks, Huckle’s Gourmet Hot Sauce, and The Baltimore Whiskey Company. The latest to join the lineup is Vent, a small-batch roastery from longtime barista and coffee connoisseur Sarah Walker. Slated to open in spring 2018, Walker’s stall will have a “garage-chill vibe” with a roll-up door, picnic tables, a full coffee and espresso bar, and two skylights. Be on the lookout for traditional espresso drinks, nitro cold brew on tap, and even Chemex and Aeropress offerings. The menu will also highlight locally sourced pastries, teas, and baklava and Greek butter cookies made from Walker’s family recipes. 1700 W. 41st St.

Cowboys & Rednecks:We thought that this Federal Hill favorite was a goner. The honky-tonk hangout closed its doors last year, after owner Guy Naylor sold the property to the owners of neighboring bar Banditos. The South Charles Street space has since been rebranded as Wayward Smokehouse, but plans are in the works to revive the Cowboys & Rednecks (C&R) concept—this time in Towson. C&R is expected to open on the first floor of the mixed-use Towson Commons development along York Road in the coming months. The spot will join other restaurant tenants including Brown Rice Korean Grill and a yet-to-open Insomnia Cookies. Here’s hoping the bar brings back its signature barbecue fare, Southern soundtrack, and life-sized Jenga. 1 W. Pennsylvania Ave., Towson

Dutch Courage: Veteran bartenders Brendan Dorr and Eric Fooy are opening this gin bar in Old Goucher next year. The spot—whose name refers to the confidence that 17th century British soldiers would gain after drinking Hollands gin—will offer a list of classic cocktails, as well as an array of rotating options. The space will feature a main bar, relaxing parlor room, and its own lush courtyard outside. 2220 N. Charles St.

SOUTH BALTIMORE BEAT

Baltimore Soup Company: This Towson-based cafe will be bringing its hearty soups to Federal Hill just in time for the winter weather. A second location of Baltimore Soup Company is expected to join Minnow on the bottom floor of the 2 East Wells apartment complex within the next six weeks. As its name suggests, the cafe emphasizes its soups (think chicken and rice, hearty vegetable, and Maryland crab), but also offers a variety of salads and sandwiches to satisfy hunger pangs. 2 E. Wells St.

Hair of the Dog Pub & Grub: The blue and white mural that formerly advertised No Idea Tavern on the brick facade of 1649 South Hanover Street in Federal Hill will soon have a new logo. No Idea owners Jon Ferguson and Stacy Lynch recently launched this new concept, which features a fresh menu by chef Kenya Butler. Among the new dishes are additional quesadillas, salads, and signature sandwiches like the “Dogwood” with roast beef, turkey, and Applewood smoked bacon. The neighborhood spot will maintain its sports bar feel, boasting nightly specials and 20 screens. 1649 S. Hanover St., 410-814-0342

Diablo Doughnuts: This fan-favorite Fells Point shop will be peddling its colorful confections across the harbor next year. Diablo Doughnuts—which currently shares its Broadway Square shop with pizzeria Hot Tomatoes—is moving into its own digs in the Federal Hill space that formerly occupied Felici Cafe on Light Street. Expected to debut in January, the larger space will make way for owner Michael Roslan to expand his hours (Hot Tomatoes operates in the current space during the evenings), as well as his menu. But—not to worry—the signature s’mores, maple-bacon, and cereal-crusted “Unicorn Farts” donuts will remain staples. 1035 Light St.

Sundays: In other donut news, this offshoot of Mt. Vernon mainstay Dooby’s will be debuting inside Cross Street Market later this month. The stall will feature breakfast sandwiches, as well as its signature brioche and cake donuts in fun flavors including French toast, strawberry shortcake, matcha green tea, and honey oat goat cheese. Sundays will join other pop-ups including Cockeysville barbecue joint Smoke, D.C-based soup purveyor Prescription Chicken, yogurt parfait producer Gertie’s Yummy Yogurt Bowls, and regional chain Cookie Dough & Co. in the market—which is in the midst of a multi-million dollar redesign by local developer Caves Valley Partners. All merchants will remain open throughout construction, which is slated to be completed by 2019. 1065 S. Charles St.

VETERAN’S DAY OBSERVANCES

11/11: Mission BBQ

In keeping with its patriotic mantra (each location stands to recite the pledge of allegiance at noon daily), this beloved barbecue chain will honor all local veterans and active military duty personnel with free sandwiches and cake on November 11. All locations, scattered everywhere from Canton to Owings Mills, will be participating. Multiple locations including 3701 Boston St., 443-955-6807.

11/11-18: Feeding the Homeless: A Veteran’s Day Tribute and Thanksgiving Dinner

Now in its fourth year, this community gathering has grown into a two-day event. On November 11 and November 18, locals will gather to feed more than 1,000 of the city’s displaced citizens in honor of Veteran’s Day and Thanksgiving. In order to produce the home-cooked meal, organizers are collecting contributed food, soft drinks, and serving supplies. Other donations that are needed include personal hygiene items, winter clothing, blankets, and coats. 420 Fallsway, 2 p.m.

CH-CH CHANGES

Grand Cru: On the heels of launching a rebrand at Remington hotspot Parts & Labor, Spike Gjerde’s restaurant group Foodshed has made the decision to sell Grand Cru. The team took over the Belvedere Square wine bar in 2014, after owner (and Gjerde’s business partner) Nelson Carey passed away suddenly. Now, the bar is in the process of being turned over to former Foodshed employee Jayce Flickinger. Foodshed managing partner Corey Polyoka recently told The Sun that the decision to sell the spot comes as the company focuses its attention on A Rake’s Progress, a new restaurant expected to open in the Adams-Morgan neighborhood of Washington, D.C.  by the end of the year. 527 E. Belvedere Ave.