COMING SOON

The Charmery: Baltimore’s own quirky ice cream shop has already made its mark on the Northern Baltimore neighborhoods—serving scoops at its Hampden flagship, Towson storefront, and massive Medfield production factory inside Union Collective. And now, it’s spreading the love south. The Baltimore Business Journal broke the news this week that husband-and-wife owners David and Laura Alima plan to open a fourth location at 46 E. Cross Street in Federal Hill in the coming months. “The factory only works if it has something to feed,” David said of The Charmery’s expansion, in our profile of the couple last year. Unlike the other shops, the small storefront across from Cross Street Market will feature a walk-up window concept. Signature flavors will include locally inspired favorites like Old Bay Caramel, Maryland Mud, Lemon Stick, and Tell Tale Chocolate.

OPEN

Coelum Cafe, Bar, and Market: This new dining destination in Canton—whose name translates to “sky” or “heaven” in Latin—is fittingly decorated with feather details and lots of lush greenery. Industry veterans Corey Laub and Ryan Thacker opened the restaurant earlier this week in the former home of Gitan Bistro Cru in Canton. The menu pairs batched cocktails and natural wines with seasonal dishes like summer squash risotto, fried green tomatoes, and duck confit. Coelum (pronounced coy-loom) will also offer a retail market stocked with local products like Open Seas Coffee and cupcakes from Slam Bakes.

Ono Poke: Nothing beats a refreshing poke bowl during the dog days of summer. Ono Poke officially opened inside the newly renovated Cross Street Market in Federal Hill last week, offering the authentic Hawaiian delicacy of raw fish topped with sweet and spicy sauces and vegetables. If you still haven’t gotten a chance to check out the upgrades at the market, stop in to try one of Ono’s signature bowls including the “Smooth N Spicy” (ahi tuna, creamy spicy aioli, avocado, cucumber, jalapeno, habanero masago) or the “Lomi Lomi” with salmon and citrus shoyu vinaigrette. Other vendors on deck to open in July include Annoula’s Kitchen, Sobeachy Haitian Cuisine, and a stall slinging Royal Farms chicken.

NEWS

The Bluebird Cocktail Room Turns Two: It’s been two years since Hampden’s literary-themed cocktail haven officially joined the scene. On Sunday, July 7, the bar is celebrating its big birthday accordingly with raffles, discounted drinks, and new menu items. Starting at 12 p.m., Bluebird’s downstairs pub will be offering happy hour specials and half-off its signature Old Fashioneds during brunch. Make your way upstairs when the Cocktail Room opens at 5 p.m. to sample summer sips (new drinks include the watermelon molasses-infused “Waxen Fruit Impends” and vodka-based “Goddess Strikes #2”) and enter into a raffle to win a private cocktail class. Throughout the day, the team will be donating $1 from every cocktail purchased to the nearby Hampden Family Center.

Citron Wins Award of Excellence from Wine Spectator: The wine program at this Pikesville fine-dining den got some national recognition this week when it was listed among the winners of Wine Spectator’s annual Restaurant Awards. Citron was given the Award of Excellence for its well-curated wine list, which features more than 1,700 regional bottles. The restaurant joins the ranks of other previous Baltimore winners including Magdalena, Tagliata, and The Prime Rib.

EPICUREAN EVENTS

TO 7/6: South American Showdown at Bar Vasquez
Speaking of wine, Bar Vasquez in Harbor East is hosting a head-to-head showdown menu as a way to introduce diners to some of South America’s most impressive varieties. The $55 four-course menu features six wine pairings (two for each savory course) ranging from a Mendoza malbec to a classic cabernet franc. Dishes to look out for will include crispy zucchini with caper herb aioli, lobster and corn cakes, wood-grilled Hudson Valley duck breast, and a traditional tres leches cake.

7/6: Independence Weekend Block Party at Fat Tiger
The Fourth of July fireworks will likely all have fizzled out by this weekend, but the bar team behind Fat Tiger and El Tigre at Broadway Market is keeping the party going with this block party from 1-10 p.m. on Saturday. Head to the market’s patio to enjoy an all-American menu of pulled pork, chorizo, beer-can chicken, baked beans, mac and cheese, and jalapeño cornbread paired with icy cocktails made with Baltimore Spirits’ Company gin and amaro.

7/6: Fried Chicken and Champagne at Chez Hugo
It might seem odd, but fried chicken and champagne remains one of the most underrated culinary combinations. For the second year in a row, Chez Hugo is celebrating National Fried Chicken Day by frying up breasts, thighs, drumsticks, and wings and drizzling them in espelette honey. A la carte sides will include buttermilk biscuits, charred kale, barbecue baked beans, and caviar. Specifically for the occasion, bar manager Maximo Guerra has hand-selected four champagne options by the glass, as well as many specialty bubbles by the bottle.

OPEN

Papi’s Tacos Hampden: We’ve been patiently waiting for the day that we could finally move this one into the ‘open’ category. After weeks of delays, the owners of Papi’s Tacos in Fells Point have officially opened the doors to their new sister location on Falls Road in Hampden. The former home of longtime dive bar Dimitri’s Tavern has been transformed into a modern-industrial taqueria with wooden floors, strung lights, and colorful flowers. Diners in Hampden can now enjoy the same Mexican street food that they have come to know and love at the Fells Point flagship, including grilled elote, queso fundido, loaded quesadillas, and tacos al pastor. Of course, the bar will also be serving up massive margaritas in signature Papi’s flavors like prickly pear and cinnamon peach. 3820 Falls Road. 443-449-5796

Nalley Fresh: Don’t be surprised to see a familiar logo while strolling through Baltimore Washington Thurgood-Marshall International Airport (BWI) this summer. This fan-favorite local salad chain opened its latest location—marking its eleventh eatery in Maryland—in between Gates A and B earlier this week. Fuel up for your flight with Nalley’s signature DIY salads, wraps, and bowls made with a range of proteins and more than 100 toppings.

COMING SOON

The Bluebird Pub: This new extension of the Bluebird Cocktail Room in Hampden will official debut on Friday, May 10. Housed in the subterranean space below the bar that previously operated as European cafe Little Bird, the pub is expected to feel “handsome and familiar,” featuring walls lined with playful sketches of speakeasy bartenders that date back to 1932. With a strong emphasis on whiskey, the bar program will spotlight a signature Old Fashioned made with Old Grand-Dad bonded bourbon, a reliable Rusty Nail, and a barrel-aged Cachaça Sour shaken with lemon juice and sugarcane. Chefs Chance Jones and Bri White will serve up a menu of elevated pub fare to pair with all of the drinks. Be on the lookout for a foie gras burger, vegetarian broccoli sandwich with lemon aioli, and French toast with cherry cream cheese during brunch. 3600 Hickory Ave. 667-303-3263

Twisted Teahouse: In other Hampden news, local baker Angela Vogel will officially cut the ribbon at this new teahouse on the Avenue on Wednesday, May 8. It won’t be long before the bright blue storefront becomes a go-to for private tea parties, fair-trade teas, organic coffees, and custom cakes. The traditional tearoom will also offer fresh-baked scones, vegan pastries, and specialty sweets like banana rum crunch cupcakes. The spot is a spinoff of the original Twisted Teahouse, a tea parlor and consignment shop that Vogel previously operated inside the historic Savage Mill complex in Howard County. 813 W. 36th St. 410-991-2776

CH-CH CHANGES

Indochine: Mt. Vernon locals might have noticed a sign posted to the door of this Vietnamese eatery last week, in which owners Amy Nguyen and Alawi Akbar announced that they had sold Indochine. “Mt. Vernon welcomed my family with open arms and for that I will be forever grateful,” Akbar wrote in the message. “We have developed many friendships and loyal customers over the years, but the time has come for me to take a little break and devote some time to my family.” A new team is expected to reopen the shop under the same name with a similar menu (think pho, banh mi sandwiches, and crispy spring rolls) on Friday, May 2. There’s also a happy ending in store for Nyugen and Akbar, who are planning to open a new location in Patterson Park called IndoViet this November. Stay tuned for more details. 1015 N. Charles St. 410-539-4636

NEWS

The Elephant: Speaking of happy endings, this Mt. Vernon gem got one earlier this week. After a drawn-out saga between the owners and an investor who took legal action to seize the building, the team has confirmed that The Elephant is in it for the long haul. Crediting “strong and strategic legal representation” and “an outpouring of support from guests and the community,” the owners have resolved the conflict and reopened the historic mansion for dinner service Tuesday-Saturday. “We are so excited that we will continue to serve our cuisine and cocktails in this magnificent building,” the owners wrote in a statement.” 921 N. Charles St. 443-447-7878

Josh White Moves on to White Oak Hospitality: Local food lovers are still reeling from the loss of chef Josh White’s barbecue concept Smoke, which closed its doors in Cockeysville last month. But, luckily, White’s cooking will still be well within reach. The chef recently joined the team at White Oak Hospitality—the restaurant group behind Wayward Smokehouse, Bandito’s Bar + Kitchen, and 101 Baltimore in Federal Hill. It’s fortunate timing, as the team is also preparing to debut a second Wayward with an adjoining raw bar concept called The Curious Oyster in White Marsh this summer. In the meantime, head to Federal Hill to experience White’s innovative style showcased in new dishes like the korean cheesesteak at Wayward, and the “Hokey Poke” bowl at 101. “We’re ready to show Baltimore that Fed Hill isn’t just a bar scene anymore,” White said in a statement. “It’s a dining scene, as well.”

EPICUREAN EVENTS

5/2: Atwater’s 20th Anniversary
Back in 1999, this local cafe chain began as a small bakery making only one kind of bread. Now, 20 years, one big commissary kitchen, a farm, and six retail shops later, Atwater’s has grown into a Charm City staple. To celebrate its big birthday, all locations will be giving away free cupcakes while supplies last. Plus, the cafe is bringing back one of its first-ever breads, the sunflower flax loaf, at its original price of $2.50 for one day only. Multiple locations including 3601 Boston St. 667-309-7146

5/3-5: Sandlot Grand Opening Weekend

Baltimore’s beach makes its big return this weekend with plenty of festivities to kick off its third season in style. Head to Harbor Point on Friday night to watch the sunset while dancing to live tunes spun by DJ Sean. On Saturday, play some Splash City Golfwhile listening to the soulful sounds of Funsho performing from 6-9 p.m. And on Sunday, Sandlot will host a Cinco de Mayo fiesta with salsa lessons, Barr Hill gin and tonics, and a swing combo salsa band from 2-5 p.m. Throughout the weekend, stop by the shipping containers-turned-kitchens to stock up on summer snacks like soft pretzels, chicken wings, nachos, and eats on a stick. 1000 Wills St.

CH-CH CHANGES

Little Bird: Hampden locals were still getting to know this six-month-old subterranean spot when co-owners Paul and Caroline Benkert recently decided to close it and pivot in a new direction. Come May, the space will be transformed from a European-inspired cafe to an extension of the Bluebird Cocktail Room—which the owners operate upstairs in the same Hickory Avenue building. “Upstairs will remain the cocktail room, and downstairs will be the pub,” explains Paul.

Bluebird’s literary-themed aesthetic will carry over into the pub, which will showcase deep blue walls, built-in banquettes, and dim lighting with candles. The food options will differ slightly, however, highlighting more traditional offerings like fish n’ chips made with whole fish filleted in house. Other pub additions will include a large global whiskey selection, more beer, a daily lunch menu, and brunch service on the weekends.

“The Baltimore community has been incredibly supportive during these first two years,” Paul says. “The Bluebird needs room to grow, and unfortunately, the Little Bird concept doesn’t allow that to directly happen.” He goes on to say that pub will remedy the long wait times that diners experience at Bluebird on busy nights. “In a single weekend, we lose nearly 400 guests,” he says. “We’re very much looking forward to providing many of those guests with a similar experience downstairs while they’re waiting.” 3600 Hickory Ave. 667-303-3263

OPEN

R&R Taqueria: Window signage teasing a new location of this Guy Fieri-approved taco joint has been on display at the corner of Charles and Lombard streets for a while now. And earlier this week, the beloved taqueria finally made its downtown debut. Stop in to see chef/owner Rodrigo Albarran—more fondly known as Chef Rod—serving up the restaurant’s signature tacos, burritos, fajitas, and burgers including the “Fuego” topped with sriracha mayo and ghost pepper cheese. Decorated with colorful dia de los muertos wall murals, the 3,600-square-foot space is a far cry from Albarran’s original tiny location inside an Elkridge gas station. The new digs offer 80 seats, space for live music performances, a mezzanine level, and a full bar with plenty of margaritas and Mexican beers to go around. 30 Light St. Ste 2.

NEWS

Food & Wine Makers Issue Gives Love to Local Producers: Don’t be surprised to see some familiar faces while flipping through the current edition of Food & Wine magazine. The publication’s first-ever Makers Issue spotlights more than 30 “game-changing craftspeople who are reshaping cuisine in America and abroad by redefining ingredients, drinks, tools, restaurant design, and experiences.” Among those people is our own Spike Gjerde of Woodberry Kitchen, whose writeup mentions his go-to growers including Colleen and Michael Histon of Shepherds Manor Creamery in Carroll County and Rob Miller of Distillery Lane Ciderworks in Frederick County.

James Beard Nominations: Speaking of representing Baltimore on the national level, in case you missed it, Clavel and Chef Cindy Wolf were both names James Beard Semifinalists this week. The Remington mezcaleria was given a nod for Outstanding Bar Program and Chef Wolf was nominated for an impressive 12th time in the category of Best Chef Mid-Atlantic. The more narrowed list of finalists will be out March 27 and the James Beard Awards will be presented in Chicago on May 6. Hoping that beginner’s luck—as well as patient perseverance—are on our side this year.

Le Comptoir du Vin: After three months of serving non-stop sourdough and swordfish, the team at this new Station North bistro is taking a brief hiatus to rest, recoup, and conduct some culinary research abroad. The staff is going on a winter vacation to eat their way through Montreal, Copenhagen, and Oaxaca, and will return in time to reopen Le Comptoir du Vin on March 5. When dreaming up their plans for the wine bar, co-owners Will Mester and Rosemary Liss were inspired by the intimate spots they encountered while traveling throughout Europe—so we wouldn’t be surprised to see a few new dishes make their way onto the menu after they return from their current trip. 1729 Maryland Ave. 443-297-7384

EPICUREAN EVENTS

3/1-3: Suspended Brewing’s One-Year Anniversary Celebration
In the year since this neighborhood microbrewery opened its doors in Pigtown, it’s released a stellar beer lineup while also educating the masses about the importance of being socially and economically sustainable. To celebrate its big birthday, Suspended is hosting a weekend-long celebration featuring new releases, raffles all weekend, Friday-night trivia, and a sold-out Sunday drag brunch. Stop by the wood-stained taproom throughout the weekend to toast the milestone with a flight of new beers like the “Clockwork Universe” (French saison brewed with oats and orange peel) and “Caterpillar Schemes,” a hazy IPA brewed with 50 percent oats and hopped with azacca and Nelson Sauvin hops. 912 Washington Blvd. 410-926-8847

3/4: Plenty More Fish in the Sea
Salmon and rockfish often take the spotlight in the fine-dining world. But the brains behind South Baltimore staples Minnow and Rye Street Tavern are coming together to host this collaboration dinner in an effort to highlight lesser-known fish that are oftentimes more sustainable. (Think everything from blowfish tails to frog legs.) Rye Street’s chef Brian Plante and Minnow’s Ben Lefenfeld will present a five-course menu including oven-roasted salmon collars, smoked bluefish pierogies with lemon and capers, and wood-grilled Boston mackerel in a red wine jus. Rye Street Tavern, 13 Rye St. 6:30. $79

Sure, a stiff bourbon hits the spot during the colder months. But in the summer, it’s all about the slushies, daiquiris, and drinks on the rocks. As temperatures continue to rise, area bars are offering plenty of libations to help survive summer scorchers. From tiki drinks and kombucha cocktails to frozen wine and boozy slushies, there are plenty of pours to choose from. Here are a few options to catch a buzz while keeping cool:

Absinthe Frappe at The Bluebird Cocktail Room
When dreaming up the summer cocktail menu at this literary-themed haven in Hampden, bar manager Ben Poole thought about ways to incorporate classic elements, while also adding some fun summer flair. Thus, his frozen Absinthe Frappe was born. “Absinthe is sweeter than most, but doesn’t take itself too seriously,” Poole says. The simple refresher mixes absinthe with sugar and mint extract, gets mixed in a slushie machine, and arrives garnished with star anise. 3600 Hickory Ave., 667-303-3263. $12.

Bed of Roses at Sandlot

Step up to the shipping containers-turned-makeshift bars at this beachfront hangout in Harbor Point to see rows of slushie machines mixing up frozen drinks behind the counter. Among the most popular sustainable summer cocktails—which are all made with ingredients from local purveyors—is the “Bed of Roses,” Sandlot’s sweet spin on frosé that blends rosé, rosé vermouth, strawberry juice, honey, and watermelon juice. In keeping with the farm-to-table feel, the Instagram-worthy drinks come garnished with fresh herbs and local flowers. 1000 Wills St. $10

Sack Lunch at R. Bar

The team behind R. Bar in Remington is getting nostalgic about summers past with a camp-themed menu that nods to childhood snacks and recognizable pop-culture references. (Think sips inspired by Wet Hot American Summer and ’90s Nickelodeon series Salute Your Shorts.) Highlights include a s’mores-flavored dessert cocktail, the gin-based “Camp Granada,” and the “Sack Lunch”—a mixture of sesame-washed bourbon from R. House neighbor BeBim, Falerna Carménere wine, Shrub District blueberry basil cocktail vinegar, strawberry purée, and a Teddy Graham wrapped in a Fruit Roll-Up sleeping bag. 301 W. 29th St., 443-347-3570. $10

Mars Red Sky at Birroteca
Nothing says summer like watermelon—whether it’s cubed, pureéd, cut into triangles, or liquified into a cocktail. Snag a seat on the outdoor patio at this Clipper Mill spot to sip the “Mars Red Sky,” which combines Wild Kombucha’s Watermelon Hops flavor with aperol, rosé, and a summery watermelon shrub. 1520 Clipper Mill Rd., 443-708-1934.

Carmen Miranda Slushie at Wet City
You know that a bar is serious about frozen drinks when it’s slushie machine has googly eyes and its own Instagram account. At Wet City in Mt. Vernon, the personified blender—more fondly known as “Blinky”—rotates three seasonal frozen drinks, and even throws in a wildcard cocktail every once in a while. This summer, Blinky is blending a watermelon pisco sour slushie, the “Painkillaz” slushie (rum, coconut pureé, pineapple, and orange juice), and the fan-favorite “Carmen Miranda” that fuses Vizcaya & Santa Teresa rums, house orgeat syrup, fresh juiced cantaloupe, lime, and chocolate mint. 223 W. Chase St., 443-873-6699. $9

Oaxacan Colada at The Regal Beagle
In keeping with the vibe at this ’70s-themed hangout in Canton—named after the neighborhood pub in Three’s Company—Ryan Sparks devotes an entire portion of the drink menu to timeless tiki drinks served in vintage vessels from thrift stores. (Some of them are even shipped in from the consignment shop that Sparks’ grandmother works at in Michigan.) “You could come in with friends and all order the same drink, but have them come in different glasses,” Sparks adds. One of his summer picks is the Oaxacan Colada, which combines Ilegal Mezcal joven, green chartreuse, coconut cream, lime, and pineapple juice over crushed ice. 3123 Elliott St., 410-878-6542. $12.

Melon-Peach Frosé at Swim Club Baltimore
Scott Plank’s luxe pool in Canton debuted to the public earlier this summer, equipped with cabanas, beach chairs, Ping Pong tables, corn hole, and, of course, a full food and beverage program. While catching rays, cool down with the bar’s melon-peach frosé—a blend of fresh melon and peach purée, agave nectar, and rosé. 2780 Lighthouse Point., 410-675-8888.

Baltimore Mai Tai at The Island Room
Lyon Distilling and The Baltimore Whiskey Company (BWC) are collaborating to host a monthlong pop-up at Pen & Quill in Station North. Starting on June 29, the restaurant’s event space will transform into The Island Room—a tropical-themed concept featuring food specials, island music, greenery curated by B. Willow, an ongoing limbo competition, and, of course, a menu of tiki drinks that highlight Lyon and BWC spirits. In keeping with the theme, bartender Sam Kessler has created a Baltimore Mai Tai that mixes Lyon’s black rum and curaçao with BWC’s fernet amaro, lime juice, orgeat, and tiki bitters. The pop-up will wrap up with a special Christmas in July celebration on July 22. 1701 N. Charles St., 410-601-3588

While it’s easy to take it for granted, the hottest thing in cocktail culture right now is actually the coldest: ice—yes, ice. 

Artisanal ice is having a moment in cocktail bars across the country, with master mixologists freezing oversized cubes, fashioning fancy shapes, and even going so far as to carve the cold stuff by hand. In Baltimore, the city’s top cocktail clubs are making their own boutique ice, too. 

Sure, it sounds pretentious—it’s just frozen water, right?—but when you think about it, that arctic ingredient is the foundation for every drink. The right cube can enhance the quality, flavor, and experience of your elixir, keeping it colder longer and less watered down. And, of course, it looks cool. 

But it’s not as simple as cooling H2O to 32 degrees or below. Ice is an art form that requires a certain level of skill, elbow grease, and pride. 

“The modern cocktail didn’t exist before the advent of ice being shipped around the world,” says Lehn Robinson, who helps run the ice program at Clavel. “We create these beautiful, fleeting things to honor that history, in the hopes that it won’t be forgotten.”

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In The Drink

The Bluebird Cocktail Room
Hampden
This new upscale cocktail room is full of literary references (like tipples inspired by Faulkner and Fitzgerald), European influence, and crystal-clear ice. Co-owner Paul Benkert freezes his own 300-pound block that’s cut by chain and band saws to create rectangles and cubes. “Specialty ice doesn’t need to go in a drink,” he says, “but it’s a lot of fun.”

Clavel
Remington
On any given night, ice sculptors Dre Barnhill and Lehn Robinson can be found meticulously molding gemstones and spheres at this hip mezcalaria. “It is the garnish,” says Robinson with a smile.  

Clock Restoration
Downtown
After a trip to The QG barbershop, head to this sixth-floor speakeasy for the giant cubes and Prohibition cocktails you’d expect after a cigar and shave. “It’s the majority of your drink, so it does matter,” says bartender Jeff Bejma, who crafts the clear ice.

Sugarvale
Mt. Vernon
This subterranean cocktail spot sometimes serves drinks with artisanal ice. Try the handcrafted hailstones during special events, like guest bartender pop-ups and Monday tiki nights. Says owner Phil Han, “Hand-cutting ice is a labor of love.”

Wet City
Mt. Vernon
Don’t sleep on this Mount Vernon beer bar’s killer cocktail list, with at least two drinks featuring hand-cut ice. Try them in the Chartreuse Old-Fashioned, with chamomile honey and orange bitters.

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Stone Cold

1. Twice a month, Clavel receives a 300-pound ice block that’s split into sixths using hand chippers, cleavers, and mallets. Bartenders aim for clean cuts and crystal clarity.
2. The smaller ice blocks are then moved to the bar where they’re broken down into about 36 smaller cubes.  
3. Finally, bartenders shape each cube by hand into multifaceted gemstones or spheres before adding them to your drink. Salud!

Though Paul Benkert is a native Marylander, he spent time in Portland, Oregon, bartending at the now closed jazz bar Vie de Boheme.

Now back in Baltimore, and after a year-and-a-half stint at Woodberry Kitchen, Benkert is anxious to fuse a bit of the two cities—plus his intense passion for the written word—into his new bar, The Bluebird Cocktail Room.

“Instead of working in places where the atmosphere or the drinks aren’t 100-percent me, we made a bar we want to be in all the time,” Benkert says.

Set to open by July, The Bluebird is located on the third floor of 3602 Hickory Avenue in Hampden in a massive 3,000-square-foot space that used to host gallery nights and comedy shows. Benkert and his team have really transformed the space—a floor above Belgian beer bar De Kleine Duivel—working with an architect to expose the building’s windows, refinish the floors, renovate the drop ceiling, and replace a stage with a gas fireplace.

The Bluebird—which can comfortably seat 104—consists of dark navy blue walls, a long bar, 12 bistro tables, two large communal tables, and corner lounges by the fireplace. The idea is to “make your own experience” and Benkert is instilling a Portland-inspired model to ensure that service flows.

“We’re only going to have bartenders and barbacks,” he explains. “There’s a dedicated place to order drinks and a dedicated person to make them. Food is pub-style where each person gets a number and barbacks bring you water, silverware, and food. You’re still getting a personalized service, but this gives everyone a little more room to breathe.”

Besides the innovative service element, The Bluebird’s most apparent focus is the literary theme—seen in everything from its name based on a Charles Bukowski poem or a shelf where people can borrow and add books.

“Paul is a published author and I am an English lit major,” says bar manager Ben Poole, who met Benkert while the two worked at Woodberry Kitchen. “We found a way to combine our love of reading and drinking.” 

Quite literally, since bar’s cocktail menu will read like an eight-page book a “table of contents” of simple drink descriptions with references to more detail in the back. The menu is divided into four chapters: simple, more complex, long sippers, and after-dinner drinks. Each cocktail will have a literary-inspired twist like the Mrs. Dalloway named after the Virginia Woolf novel or, not surprisingly, an authentic version of a Hemingway daiquiri.

“This is just how he would have drank it, except he would request way more rum,” Benkert says with a laugh. “We researched a bit and found out that Hemingway actually liked his daiquiris over crushed ice. The bartenders in Cuba would put their ice in linens and beat the crap out of it with a rubber mallet.” 

Rubber mallets aside, the ice program is a central focus at Bluebird (a trend you can read more about in Baltimore’s upcoming July issue). Benkert bought an ice machine that produces a 300-pound block of ice that can be carved, crushed, or cubed depending on the drink.

“Shaking a cocktail with just one cube increases aeration or using one long rectangular piece of ice in a collins glass prevents dilution,” Benkert explains. “It’s just little things like this that we geek out about, but will also make a better customer experience.” 

But before Baltimore purists eschew the bar as too fancy, consider other details like the $3 Natty Boh. Or that there will be four porch swings with open windows in the bar’s entrance for guests to sip drinks and people-watch onto The Avenue. 

Better still is the bar’s Monday-Friday happy hour where a draft cocktail is $5 and small plates are half off until 7 p.m. The food menu is reasonably priced, too, and consists of “European bistro food” like fritto misto, fried sweetbreads, charcuterie, cured salmon, and steak frites.

“My biggest sticking point is that we don’t want an entree over $19 and most of our drinks aren’t over $10,” Benkert says. “If my friends can’t even hang out here, then what the hell am I doing?”

The Bluebird’s beer program is also simple, thanks in part to a contract signed with De Kleine Duivel. There will be four draft lines—one light, one dark, one draft cocktail, and one cider made by Distillery Lane Ciderworks outside of  Frederick—and a rotating list of seasonal and local can options. The wine list will have old-world selections of five whites, five reds, and a couple of sparkling and rosé options.

One of the drinks that best encapsulates the vision of the new bar is A Secret Love, named after a Japanese poem. Made with vodka infused with lemongrass (picked from the porch below), Pennsylvania honey, and verjus from Black Ankle Vineyards, the drink will attract Woodberry fans with its local ingredients and intrigue new customers with its complex, earthy flavors.

“We want this bar to be all about what you make of it,” Poole says. “If you want a romantic night of steak and pricey wine, you can do that. But if you want a beer and $6 shot of whiskey, we have that, too.”