Corn Soup

DAVID ZAMUDIO, ALMA COCINA LATINA

SERVES 4

If you’re not cooking with corn, it just isn’t summer. “Growing up, my grandmother would make me soups,” says David Zamudio, executive chef of Alma Cocina Latina. “This corn cream soup is inspired by one that she often made.” As soup recipes go, this one is incredibly basic, says Zamudio. “Boil all of the ingredients first, then blend and strain. It’s as easy as 1, 2, 3!” And if you want to turn this simple soup into more of a meal, you can do that, too. “The soup goes great with crispy cassava [yuca] bread,” he says. To finish it off, “Brush the cassava with butter and herbs to complete the flavor profile.”

INGREDIENTS

1⁄2 large onion

1 leek (white part only)

1 clove of garlic

4 cups of water

1⁄2 tablespoon salt

1⁄4 teaspoon pepper

1⁄2 teaspoon onion powder

1⁄2 teaspoon garlic powder

1⁄2 teaspoon Old Bay

7 ounces corn kernels, preferably cut straight from the cob
1 bunch cilantro, reserving some for garnish

DIRECTIONS

1. Dice the onion.
2. Slice the leek.
3. Boil all ingredients for about
30 minutes over medium to high heat, with exception of cilantro.
4. Add the cilantro, blend, and strain. 5. To garnish, add additional
cilantro leaves.

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Hottest Day on Record

CHELSEA GREGOIRE, DRINKABLE GENIUS

SERVES 1

“At first I thought about making a cocktail that
could stretch into fall, but then I remembered: August in Maryland is an absolute swelter!” says Chelsea Gregoire, who grew basil during quarantine. “My basil was immediately gigantic. To use some of that beautiful basil, I crafted this summer refresher.”

INGREDIENTS

2 ounces light rum (or any light spirit: vodka, gin, tequila)

1 ounce peach liqueur or peach juice
3⁄4 ounce lemon juice

3⁄4 ounce Campari

1⁄2 ounce green tea syrup, (see below)
2 large or 4 small basil leaves
3 dashes of Peychaud’s bitters

For Green Tea Syrup: In a small saucepan, bring 16 ounces of water to boil. Once hot, remove from heat, and add two green tea bags. Once steeped, remove tea bags. Put saucepan on low heat, and add 16 ounces of sugar. Stir until dissolved. Cool and store in refrigerator for up to three weeks.

DIRECTIONS

1. Add all ingredients to a shaker
or Mason jar with ice.
2. Close, and shake vigorously.
3. Pour the shaker contents into a Collins glass, adding more ice, if necessary. 4. Garnish with fresh basil.

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Rigatoni with Lobster, Eggplant, Burrata, and Pistachios

JULIAN MARUCCI, TAGLIATA

SERVES 2

For this recipe, Julian Marucci, executive chef at Tagliata, says he decided to focus on the combination of lobster and eggplant. “Eggplant has a natural bitterness that goes well with sweet flavors,” he says. “The remaining ingredients complement the lobster and eggplant.”

INGREDIENTS

Extra-virgin olive oil
2 tablespoons shallot, minced
1 teaspoon ginger, minced
1 teaspoon garlic, minced
1 tablespoon celery, minced
2 small eggplants, peeled and medium diced
1 tablespoon capers 1 ounce pistachios, toasted and chopped
11⁄2 ounces honey
11⁄2 ounces aged sherry vinegar
13 ounces rigatoni
2 lobsters, 1 pound each
1 lemon
1 piece of burrata
2 sprigs of fresh basil, small leaves
1 teaspoon chives

DIRECTIONS

1. Sauté shallots, ginger, garlic, celery in extra-virgin olive oil, carefully cooking to just sweat the vegetables without color. 2. Add eggplant to saute pan. Season with salt and pepper stirring frequently, cooking on low to medium heat.
3. Once the eggplant is soft and tender, add capers, nuts, honey, and vinegar. Taste and set aside
to be mixed with pasta.
4. Boil roughly five quarts of water, season with salt. Cook pasta according to package. Strain pasta and mix with eggplant mixture in a large bowl. (Don’t rinse pasta with water). Add some olive oil and stir. 5. Cool pasta in refrigerator.
6. Cook lobster in boiling water
for 9-12 minutes, depending on size of pot and lobster. Once cooked, chill in ice water, then clean and dice meat.

To Serve: Toss pasta with more olive oil, if needed. Add lobster meat, lemon juice. Plate in a large bowl, garnish with torn burrata, a drizzle of oil, basil leaves, and chives. Save tail meat to use as garnish.

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Chipotle Honey Chicken Tacos with Street Corn Salad & Bacon Guacamole

JOHNTAY BEDINGFIELD, LA FOOD MARKETA

SERVES 6

“This is an easy, approachable dish that’s clean and light,” says Johntay Bedingfield of his recipe. “I like to use one ingredient, like cilantro, in more ways than one. You can use stems for marinade and the leaves for the corn salad and guacamole.” And if you want to make the dish a little lighter, he sometimes swaps the mayonnaise for yogurt in the corn salad. “It’s tangy and adds a nice cream component,” he says.

INGREDIENTS

2 lbs. chicken (preferably thighs)

Chicken Marinade (yields about 12 ounces)
2 cans chipotle peppers
1 tablespoon adobo liquid (from chipotle peppers)
1 bunch cilantro stems
5 cloves garlic
1 tablespoon paprika
1 tablespoon Mexican oregano
1 tablespoon cumin
2 tablespoons honey
1 tablespoon brown sugar
1⁄4 cup white vinegar
2 limes, juiced and zested
1⁄2 cup extra-virgin olive oil

DIRECTIONS
1. Place all ingredients in blender or bullet. Mix well until smooth.
2. Use 1⁄3 of marinade to coat chicken. (Set aside remainder of marinade.) Cover and let chicken rest in refrigerator for 1 to 4 hours.

TO GRILL CHICKEN:
Heat grill. Oil or spray grill as chicken will stick a little because of the sugar and honey. Season chicken with salt and pepper. Grill for about 7 minutes on each side, depending on the thickness of the chicken. Allow chicken to rest 10 minutes before cutting. Dice chicken and toss with about
1 tablespoon of reserved marinade.

Street Corn Salad
4 ears corn (in husk)
1⁄4 cup mayonnaise or Greek yogurt

2 tablespoons chipotle honey marinade
1 teaspoon salt
2⁄3 bunch cilantro tops (minced)

DIRECTIONS
With corn still in husk, place corn in a container large enough to submerge in water. Allow corn to soak as long as the chicken.

TO GRILL CORN:
I like to grill my corn in the husk so it steams and keeps the corn tender while picking up charred notes from the grill. You want to burn the husk when grilling. Grill corn for 12-15 minutes, turning every few minutes. Allow to rest for 10 minutes to cool down before shucking husk off the corn. Once cooled and shucked, cut corn off cob. In a mixing bowl, mix mayonnaise or yogurt, marinade, salt, and cilantro. Fold in corn. Set aside for assembly later.

Bacon Guacamole
1⁄4 pound bacon

4 avocados

1⁄4 cup small diced red onion

1⁄3 bunch of cilantro tops (minced)
1⁄4 lime juice

DIRECTIONS
1. Cook bacon at 350 Fahrenheit for 14-16 minutes until super crispy, almost burnt! Once cooled, dice bacon into bits. 2. In a mixing bowl, add avocado, red onion, cilantro, lime juice, and bacon. Mix well. Cover with plastic wrap.

Tortillas
1. Place tortillas (double stacked) on grill for about 30 seconds on each side. Don’t be afraid of a little color. Wrap tortillas in a kitchen towel to keep them warm until ready to serve.

ASSEMBLY: Start with your tortilla, place a smear of guacamole, add chicken, and top with street corn salad.

Though Prohibition ended nearly 85 years ago, there’s still something enticing about speakeasy-style bars—those furtive, candlelit spaces adorned with vintage touches and punctuated by boozy cocktails.

Enter The Elk Room (1010 Fleet St., 410-244-5830), Atlas Restaurant Group’s new concept in the former Ten Ten space in Harbor East. While this speakeasy is a more Hollywood version—with its peephole entrance, crystal chandeliers, servers costumed in flapper dresses, jazzy covers of Top 40 tunes, and period bric-a-brac, including a massive elk head and grandfather clock—it succeeds where it matters. Namely, in the drinks department.

Back in the 1920s, barkeeps had to get creative to cover up illegal swill, and that spirit of invention plays out here. Bartenders Shaun Stewart, formerly of Gunther and Co., and Rob Vogel from Ten Ten crafted a seasonal menu that excels at classics with a twist. Our visit included a mojito made with liquid-nitrogen frozen mint and a Manhattan with coffee-infused bourbon. Another inspired elixir was the elegant Honeysuckle Rose with rhum agricole, lavender honey, and lemon juice. 

As you’d expect, The Elk Room’s selection of whiskey is quite impressive. To further the underground feel, there’s a passageway leading to a members-only cigar bar in the old Oliver Speck’s location. There’s a private poker room, as well as paid lockers for guests to store bottles and cigars.

The bar is also adjacent to Atlas’ new Italian chophouse concept, Tagliata, which means executive chef Julian Marucci runs the kitchen for both spaces. There are options like meat and cheese plates, but our favorite snacks were the boar nachos with Oaxaca cheese and jalapeños or the Brussels sprouts (a welcome holdover from Ten Ten) with peanuts, Fresno peppers, and sweet chili sauce. 

The menu spells out eight house rules including “no standing at the bar,” “no flash photography,” and “speak easy.” And you should pay heed because if you quiet down all the noise of the splashy décor and campy soundtrack, you can focus on what’s really important—the stellar cocktails and cuisine.

Before becoming a restaurateur, Alex Smith was a lax star who broke multiple National Collegiate Athletic Association records as a face-off specialist and captain of the University of Delaware Blue Hens lacrosse team. Now, as founder and president of Atlas Restaurant Group, the 33-year-old former Chesapeake Bayhawk has shown the same determination in tackling the culinary world. 

Clearly, Smith, who has a knack for opening instant hot spots faster than the speed of a lacrosse ball, has a keen understanding of how to compete successfully in the fierce world of running restaurants. In the past two years alone, he has opened Tagliata, The Elk Room, Loch Bar in Harbor East, and a second Ouzo Bay in Boca Raton; his Loch Bar Boca and a new project, The Bygone in Four Seasons Baltimore, are set to open any day now. With Tagliata, his latest venture in the 21202, Smith has demonstrated that he’s come a long way since his freshman season when he opened his first spot, a Harbor East Häagen-Dazs franchise. 

New restaurants, like fine wine, typically need time to breathe and blossom. But the 140-plus seat Italian chophouse (pronounced “tal-e-ata”), open since August in the former Fleet Street Kitchen space, already feels like a local institution. Dine here if you value impeccable service (rarely the hallmark of any new spot), fabulous food, and a glorious setting, including a piano bar, nightly live music, and some of the best alfresco seating in town.

With linen, velvet, wicker, and wood touches, Tagliata, which means sliced meat in Italian, feels like a sophisticated supper club. And success has come straight out of its black wrought-iron gate because Smith has assembled an A-team of veterans: executive chef and partner Julian Marucci, managing partner David Goodman, and sommelier John Kelley all trained across the street at Cinghiale; chef de cuisine Michael Correll is a holdover from Fleet Street Kitchen. Smith’s brother, Eric, is a partner and also on hand to help oversee the Atlas beverage program, including the 1,000-plus label wine program, purported to be the biggest in the state.

The oversized menu features neo-Italian interpretations such as lasagna with rabbit ragu and bruschetta with duck confit, plus an assortment of house-made charcuteries, steaks and chops, house-made pastas, and crudi. Though they’re hidden at the bottom of the menu, the holy trinity of Italian classics (chicken Parm, tagliatelle Bolognese, veal saltimbocca) are among the very best items to order. Across several visits, we sampled the better part of the menu, where Marucci’s passion for precision is evident in almost every dish. The eggplant Parmigiana was pure comfort food nestled in a blanket of top-flight ingredients, including house-made mozzarella, a stellar tomato sauce, and a crispy crust of eggs, breadcrumbs, and Parmesan cheese still bubbling over the sides when it arrived at our table. While intended as an entrée, it’s also great as a shareable appetizer.

Equally enjoyable was an appetizer of light-as-a-cloud meatballs accompanied by a dollop of whipped ricotta. A Caprese salad with mozzarella and just-off-the-vine heirloom tomatoes felt like a fitting farewell to the end of summer. As for entrees, the chicken marsala, featuring hen-of-the-woods, oyster and porcini mushrooms, aces every ingredient and is something to write home about, especially so when you use the Cunningham Farms focaccia to sop up the sauce.

House-made pastas are also memorable. First and foremost was a dish of ramp spaghetti and clams (cockles, manila and razor) that was beautifully briny and pungent, thanks to the garlicky flavor of the wild onions. Also of note is the visually striking squid ink campanelle with sea-urchin cream sauce and fat clumps of Eastern Shore crabmeat. This decadent dish, a study in umami, really is as good as it looks. If you want to continue your visit to the sea, move on to the seafood stew, studded with mussels, clams, rings of octopus, several shrimp, and a hunk of bronzino. This dish was inspired by Marucci’s honeymoon trip to Ravello years ago and clearly comes from the heart. Additonally, options abound for the meat lover at the table. Ours ordered the beef tenderloin, a hand-cut filet that was melt-in-your-mouth divine and came with a choice of several sauces.

As with any dining experience, it’s the little moments that matter, like the basket of aged Parm brought to the table at the top of the meal. (Feel no shame asking for more. On one visit, our mobile cheese monger made three trips to the table to shave shards from his 88-pound aged wheel.) Service hit all the high notes—from the well-versed staff able to explicate with clarity and confidence, to the changing of cutlery between courses, to a swift replacement round of napkins when one of my dining partners dropped his on the floor. With restaurant openings, as with many things in life, practice makes perfect. 

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TAGLIATA 1012 Fleet St., 410-244-5830. HOURS Sun.-Thurs. 4-10 p.m., Fri. 4 p.m.-12 a.m., Sat. 6 p.m.-12 a.m. PRICES Soups/salads/crudi/appetizers: $9-24; pastas: $18-48; steaks/chops: $34-125; entrees: $19-48; desserts: $9. AMBIANCE Italian idyll.

Atlas Restaurant Group is certainly living up to its name these days, taking Harbor East diners on a trip around the world with the Mediterranean cuisine at Ouzo Bay, Japanese fusion fare at Azumi, and East Coast seafood specialties at Loch Bar. And, in keeping with the international theme, the restaurant group’s latest concept landing in the neighborhood explores the flavors of Italy. 

Though the new restaurant, Tagliata—whose name refers to the Italian term for cutting or slicing meat—doesn’t officially begin accepting reservations until August 7, we got the chance to preview the space, as well as its neighboring speakeasy concept The Elk Room, at a media event last weekend.

Tagliata and The Elk Room take over the buildings that previously housed Fleet Street Kitchen and Ten Ten American Bistro, respectively. Earlier this year, Atlas owner Alex Smith announced the acquisition of the properties from Bagby Restaurant Group—which just so happens to be owned by his uncle, David Smith. Since then, the two spaces have become nearly unrecognizable from their previous inhabitants.

With the help of local interior designer Patrick Sutton—whose resume includes other Atlas projects as well as the lavish Sagamore Pendry Hotel—Tagliata boasts an open floorplan with gray accents, marble bar tops, modern Edison-bulb lighting, and its own piano bar on the lower level.

Justin Carr, formerly of Fleet Street Kitchen, maintains his post behind the bar at Tagliata, pouring from the restaurant’s 1,000-bottle wine list and shaking up signature cocktails. We enjoyed summery sips including a peach Bellini with prosecco and Grand Marnier, and the “Figaro,” combining rum with lime, Carpano Antica vermouth, and Italian amaro.

The drinks are a nice accompaniment to the menu by executive chef partner Julian Marucci, who brings his knowledge of Italian cuisine from his previous position heading up the kitchen at Cinghiale around the corner.

Noteworthy bites include charcuterie (with salumi fittingly cured at Bagby Restaurant Group’s Cunningham Farms in Cockeysville), salmon crudo with compressed honeydew and Greek yogurt, and parmigiana reggiano cheese from a wheel aged for 24 months. Marucci will also focus on house-made pastas (we particularly enjoyed the squid ink campanelle with blue crab, breadcrumbs, and sea urchin cream sauce) and cuts of meat ranging from ribeye to New York strip.   

Sutton also works his magic at the neighboring Elk Room, Atlas’ take on an early-20th century speakeasy that sits behind a black door authentically equipped with its own peephole. The space not only encompasses the former Ten Ten building, but also connects to a members-only cigar bar in the property that once housed Vino Rosina and Oliver Speck’s on South Exeter Street.

Incorporating elements such as dangling crystal chandeliers, plush banquettes, vintage bookcases, and an antique grandfather clock, the dimly lit cocktail bar features nightly live jazz music and its own menu of snacks like rabbit corndogs and wild boar nachos.   

Behind the bar (and under the antlers of a huge taxidermy elk), former Ten Ten bartender Rob Vogel is now joined by Andrew Nichols, previously of Sandlot, and Shaun Stewart, who formerly manned the bar at Gunther & Co. in Brewers Hill. The trio got playful with absinthe and smoke, mixing up house cocktails like the “Fool’s Gold” (bourbon, honey, lemon, and cherries) and a fruity punch with apple brandy, cognac, and Absolut.

Though both spaces exude plenty of charm, perhaps the most alluring aspect of Atlas’ new project is the shared courtyard that connects the two concepts.

In a statement released earlier this year, Smith said that revamping the courtyard was going to be a top priority throughout the renovation. “We want it to be one of the most beautiful outdoor spaces in the city,” he said. Equipped with strung lights, candle-lit tables, comfy couches, and plenty of greenery, we think it’s safe to say that the new summer social spot accomplishes that mission.

COMING SOON

Tagliata: Atlas Restaurant Group is putting the finishing touches on this new fine-dining den in Harbor East—as well as its neighboring cocktail bar The Elk Room—which are slated to debut in the next coming weeks. Set in the building that previously housed Fleet Street Kitchen, the new Italian chophouse will boast a rustic interior with nearly 140 seats, and a modern piano bar on the lower level. Headed up by former Cinghiale chef Julian Marucci, the kitchen will focus on house-cured charcuterie, pasta, and an array of steaks and chops. 1012 Fleet St., 410-244-5830

The Local Fry: North Baltimore locals will no longer have to make the trek south to dig into chicken wings and gourmet French fries at this Federal Hill shop. Husband-and-wife owners Kevin and Elizabeth Irish announced yesterday that they would be opening a second location at The Rotunda in Hampden. Slated to debut early 2018, the shop will feature the couple’s signature wings (think flavors like Old Bay, lemon pepper, and Gochujang), banh mi sandwiches, and loaded fries topped with everything from Buffalo chicken to barbecue pork. Though the new spot will be a bit smaller than the flagship (approximately 1,200 square feet), the owners are excited to cater to the Hampden, Roland Park, Charles Village, and Johns Hopkins communities. “We feel our menu perfectly suits these areas’ demographics,” Kevin and Elizabeth tell us. “We can’t wait to be a part of another great Baltimore neighborhood.” 711 W. 40th St.

The Bun Shop: Towson University students will have a new study spot to check out when classes resume this fall. The Bun Shop—which operates a flagship in Mt. Vernon and a second location on Light Street downtown—is making moves to the county, debuting yet another cafe at 40 W. Chesapeake Ave. in Towson. The artsy spot specializes in worldly offerings including everything from Paraguayan empanadas to Vietnamese iced coffee. 40 W. Chesapeake Ave., Towson

Duck Duck Goose: The Fells Point building that previously housed dive bar Bad Decisions is in for a makeover. Chef Ashish Alfred, a Montgomery County native, will bring a second location of his Bethesda restaurant Duck Duck Goose to the space later this year. A spin on the classic French brasserie, the restaurant offers small plates like beef tartar and Japanese eggplant ratatouille, alongside heartier entrees including scallops with Israeli couscous, and, of course, dry-aged duck. 1928 Fleet St.

Huckle’s Hot Sauce: This homegrown hot sauce startup will join the likes of Earth Treks, The Charmery, and Baltimore Whiskey Company inside Union Collective next year. The 138,000-square-foot Medfield warehouse will combine an expanded Union Craft Brewing facility and taproom with makerspace for eight local businesses. Huckle’s—which currently bottles its sauces out of Lauraville restaurant Maggie’s Farm during off hours—will take up 6,000 square feet of the communal market, making use of a test kitchen, retail area, and additional production equipment. 1700 W. 41st St.

Annabel Lee Tavern: This beloved corner bar has taken us all on a bit of an emotional rollercoaster over the past few months. Back in May, foodies were devastated when owner Kurt X. Bragunier announced that he would be closing his tribute to Edgar Allan Poe due to financial reasons. But soon after, two local investors swooped in to save the spot—and we’re happy to report that a grand reopening date has officially been set for Friday, August 11. The dimly-lit hangout will reopen its doors with plenty of duck-fat fries, barbecue chicken nachos, and Buffalo mushrooms to go around. Moving forward, the bar will open for lunch on the weekends, expand its carry-out menu, make use of delivery services like OrderUp, and offer beer, wine, and growler refills to go on a daily basis. 601 S. Clinton St., 410-522-2929

OPEN

Avenue Kitchen & Bar: Earlier this week, two local restaurateurs launched this new concept in the space that formerly housed Le Garage on the Avenue in Hampden. Aptly named for its location, the restaurant from Patrick Dahlgren of The Rowhouse Grille and Bill Irvin, formerly of La Folie Steak Frites, will focus on American staples paired with local beer and wine. Dishes to look out for include duck taquitos, spicy grilled octopus, cast-iron strip steak, and crab cakes with lemon potatoes. 911 W. 36th St., 443-961-8515

B’more Licks: Just in time for peak summer temperatures, this ice cream shop on the corner of South Milton and Eastern Avenues is now officially open for business in Highlandtown. The lengthy menu lists snowballs, Italian ice, a plethora of soft serve concoctions (including specialty flavors like amaretto, cinnamon, red velvet, and lemon cookie), and scoops of vegan ice cream. If you’re feeling adventurous, sample outside-of-the-box treats like waffle cone nachos, tacos, and cones filled with warm espresso. 2437 Eastern Ave.

CH-CH CHANGES

Aggio: Maryland’s own celebrity chef Bryan Voltaggio is bringing new energy to his modern Italian concept in Power Plant Live. He recently appointed chef Dan Metz, formerly of Canton’s Fork & Wrench and The Wine Market in Locust Point, as chef du cucina. A graduate of L’Academie de Cuisine in Gaithersburg, Metz puts his own spin on traditional Italian flavors with new dishes including foie gras bruschetta topped with cherries and pickled mushrooms, a zucchini salad with burrata and basil-buttermilk dressing, and spaccatelli pasta with Marcona almond pesto. 614 Water St., 410-528-0200

Claddagh Pub: Don’t be surprised if things seem a bit different the next time you hit up this Irish staple on O’Donnell Square in Canton. Not only does the 24-year-old mainstay have a new chef and menu (think smoked kielbasa, pan-seared rockfish, and Asian duck), but it also boasts a revamped outdoor courtyard. The previously underutilized space, which is now named The Cork Yard Bar, is equipped with a custom bar, strung lights, water misters, a designated area for live bands, and furniture imported from the Emerald Isle. 2918 O’Donnell St., 410-522-4220

The Charles: Federal Hill revelers will be happy to hear that the building which previously housed Mad River Baltimore will soon reopen with a brand-new concept called The Charles. Spearheaded by operation partners Andrew Wheeler and David Yike, the rebrand will yield modern-industrial touches, elegant banquette seating, and a menu of fine-tuned fare when it debuts this fall. Stay tuned for updates. 1110 S. Charles St., 410-727-2333

EPICUREAN EVENTS

7/26: Rum on the Roof
The Maryland Science Center continues its series on the science behind adult beverages with this special tasting led by master distiller Ben Lyon of Saint Michaels-based Lyon Distilling Co. Head up to the roof to enjoy sweeping views of the city skyline while sampling light bites, knocking back different varieties of Lyon’s rum, and sipping tropical umbrella drinks. 601 Light St., 7-9 p.m., $55-60, 410-685-2370

7/26: Smoking Bowls Cookout

Head to Hampden’s Union Craft Brewing to enjoy craft beers paired with eats from Jon Carroll of local ramen pop-up Smoking Bowls. The evening’s menu will include Carroll’s take on classic American barbecue dishes, with options like carrot salad, teriyaki wings, cheeseburger steamed buns, and pork belly lollipops.  1700 Union Ave., 5-10 p.m., 410-467-4290

NEWS

Travel + Leisure Gives Love to Charm City: Baltimore received some well-deserved praise in a piece published by Travel + Leisure magazine earlier this week. Aside from lauding attractions like the Sagamore Pendry Hotel and Fells Point waterfront, the article—which calls us “the coolest city on the East Coast”—gives love to foodie hangouts like Café Hon, Woodberry Kitchen, Clavel, Cosima, and Bottega.

Giada De Laurentiis Teases Baltimore Restaurant: In a Facebook Live Q&A last week, Food Network star Giada De Laurentiis mentioned that she plans to open a new restaurant in Charm City next year. “I’m going to open a restaurant in Baltimore,” she said. “Don’t ask me why, I have to think of a reason. But I am going to open a restaurant in Baltimore in 2018.” Though there’s no word yet on the location of the spot, De Laurentiis joins a slew of celebrity chefs targeting the Baltimore area. The most recent being Gordon Ramsay, who will open a British-inspired steakhouse inside Horseshoe Casino later this year.

Wit & Wisdom Receives Honors from Wine Spectator: For the fifth consecutive year, Wit & Wisdom inside the Four Seasons Baltimore has received an Award of Excellence by Wine Spectator magazine for its top-notch vino varieties. The restaurant was lauded for its expansive wine list, as well as its strength in champagne. “As an American tavern, we, of course, focus on domestic deliciousness,” said lead sommelier Julie Dalton, in a statement. “But I’m particularly thrilled for the nod to our strength in champagne. The world would be a happier place if we all drank more champagne.” 200 International Drive, 410-576-5800

SHUT (FOR NOW)

Club Charles: The neon lights inside this 66-year-old Station North staple will dim for the foreseeable future on August 1. According to reports by City Paper, owner Joy Martin will be closing the bar for renovations starting next month, and there is no clear indication of when it will reopen, if at all. The dive bar has long been a destination for locals to down drafts of beer, marvel in eclectic décor, and sing along to familiar jukebox jams. 1724 N. Charles St., 410-727-8815