Beginning with the opening of the Greek-isles-inspired Ouzo Bay in 2012, Atlas Restaurant Group has gone all over the globe, with stops in Japan (Azumi), Italy (Tagliata, Italian Disco), Latin America (Maximón), and, soon, France (Monarque). But while the restaurant group has been around the world, it’s finally firmly rooted in Baltimore with The Choptank. Inside the newly renovated Broadway Market in Fells Point, Choptank bills itself as a “classic fish and crabhouse,” but it’s way more than that.

For starters, there’s a locally loved chef—Andrew Weinzirl of Maggie’s Farm fame—an adult playground with ping-pong, pool, and foosball tables, cornhole in place of the usual Keno, century-old photographs of Fells Point (no stuffed marlins or knotty pine here), and live music nightly. If there’s smoke outside on the patio, it’s likely from cigars, not cigarettes.

It’s a crabhouse, yes, but one with swagger. There’s also a menu full of finds and all the bells and whistles of a landmark in the making. When it comes to Maryland menus, it doesn’t get more Old Line than this: There’s crab soup, Monkton-sourced Roseda pit beef, Maryland crab dip, hard shells (sourced locally when available), Sweet Jesus oysters from the Chesapeake Bay, and Natty Boh’s Beer Can Chicken.

In many ways, this might be my favorite of Atlas’ 13 local spots, which can sometimes feel overly thematic. There’s a theme here for sure, but it’s the story of our state and one fitting for a restaurant set inside the historic south shed of Broadway Market, a place that once served the sailors and immigrants of Fells and is named for the Native American tribe that occupied the Choptank river basin in 1668.

Pretzel monkey bread

Rockfish Oscar

In addition to Atlas co-owners, and born-and-bred Maryland brothers, Alex and Eric Smith, there’s a third partner, Vasilios “Bill” Tserkis, who owns the nearby Captain James Landing crabhouse, which his family has owned and operated for more than five decades. Which is to say, the fabric of that heritage and history are woven into the walls here.

On my first visit, the place was packed in the still-warm fall weather. Of course, there was buzz surrounding the controversial dress code rules (no baggy clothing, no shorts below the knee, no sunglasses after dark) when the place opened in August, which seems to only have increased its popularity. (The dress code has since been amended.)

Throngs of patrons crowded outside, and since it was still in season, the requisite mallets and brown paper lined every picnic table. Inside is a more refined, yet casual space, where designer Patrick Sutton wisely retained the look and the feel of the original market, with its soaring wood-beamed ceilings. Blue and white table- ware and napkins and servers in denim shirts and boating shoes carry through the nautical theme, as does a giant crab rising like a phoenix over the raw-bar area. A Black-Eyed Susan, our state flower, graces every table.

Food-wise, we enjoyed almost everything we ate. The Maryland crab soup was a classic rendition with a tasty tomato broth and large chunks of crab meat; fried green tomatoes add a southern spin to the appetizer section, this version was topped with a blue crab and corn salad and Old Bay aioli. We also enjoyed the pull-apart pretzel monkey bread with Old Bay butter, a dippable cheese sauce, and mustard. An ahi tuna salad was nicely presented with thick slices of seared tuna coated in sesame seeds, served over greens with a tart-and-tangy ponzu dressing.

Our entrees included a luscious crab cake platter with broiled jumbo lump. While many places say that they serve Maryland or Gulf crab meat, there’s no question you’re getting quality crustaceans here. The cake was well-portioned and incredibly sweet, with that great crabby flavor that only comes from blue crab. (Little did I know that the following week, The Sun would publish a scathing review, leading the publication and the restaurant to get into a crab cake kerfuffle.)

I also enjoyed the accompanying sides. The fries and coleslaw, ordinarily throwaway accoutrements, were house-made. We also shared the beer-battered fish tacos. While tasty, they were overly fried, though I took note of the price point of this item, and many items, on the menu at a restaurant group that usually offers much more expensive plates.

Since no night out is complete without a sweet, we settled on the Berger cookie bread pudding: Berger cookies and a heap of Old Bay caramel ice cream from Maryland’s own Taharka Brothers mixed into chocolate brioche bread budding. It was the right side of sweet, and I appreciated the effort that went into creating house-made cookies.

By the time of my second visit, the crab controversy was the talk of the town, and I knew that I needed to return for another visit. Taste is, after all, subjective, but just in case my palate was having an off night, I brought along one of the preeminent experts on Chesapeake cuisine as my dining companion. This time, we ordered the buttermilk fried chicken sandwich (move over, Popeye’s) and a crab cake sandwich.

The verdict? While it seemed to have slightly less lump than the cakes on the platter, I loved the pairing of creamy (tartar-style remoulade) and crisp (fennel slaw) to offset the sweet meat. It’s a damn good cake, with made-in-Maryland pride evident in every bite. My mallet has fallen.

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THE CHOPTANK 1641 Aliceanna St., 443-707-3364. HOURS: Sun.-Sat. 11 a.m.-2 a.m. PRICES: Appetizers, soups, salads: $6-18; sandwiches: $12-29; entrees: $18-39; desserts: $6-8. AMBIANCE: Upscale crabhouse.

Google collects a treasure trove of data every year, and among these findings are geographical search trends that pinpoint exactly what was on the minds of residents in a given area. As the year comes to a close, we examined Google’s analytics to determine what Baltimore—and Maryland—was interested in most in 2019. Here are a few notable queries presented in no particular order.

The Ravens

It’s no wonder that Baltimore’s football team is a top city and Maryland trend. They’re having a historic season, led by electrifying MVP candidate Lamar Jackson, and debuting exciting new technological stadium features that enhance the game day experience. There are plenty of good stories surrounding this Ravens team— which has been nothing but a bright spot for the city this season. And given that they’ve clinched a home field advantage and the No.1 seed in the AFC, it’s fair to assume that they’ll again be one of Baltimore’s most buzzed about searches in 2020.

Billy Joel at Camden Yards

Who better to make Camden Yards history than Billy Joel? The Piano Man rocked the home of the Orioles this summer in the first-ever Camden Yards concert that could be a catalyst for future shows at the ballpark.

The Choptank

Atlas Restaurant Group came under fire for what was seen as a problematic dress code at one of its newest spots, The Choptank, which took over the south shed of Broadway Market in Fells Point. For a few weeks in September, it was a hot button topic across the city. It made headlines yet again when The Sun published a harsh review of the restaurant a month later.

Baltimore Homicide Rate

Unfortunately, Baltimore’s homicide rate rose again in 2019 to record numbers. There are reports that the number is the highest it has ever been, recently surpassing 2017. It’s sure to be a frequent topic as 2020—a mayoral election year—approaches.

Bay Bridge Traffic

Every summer, Baltimoreans make the pilgrimage across the Chesapeake Bay Bridge to the Eastern Shore. Since beach traffic can be heavily congested, it’s clear that they wanted to be up to date on how long it takes to make the trip. The bridge will be a hot button topic of conversation in 2020 as talk about expanding it to include a third span will be up for debate. And though it might be winter, it’s never too early to start daydreaming of warmer days—peruse our guide to the Eastern Shore and start making a to-do list.

Popeyes

The nature of the Internet is such that sometimes things catch fire without much of an explanation. That’s exactly what happened this summer when a great chicken sandwich war was waged on social media. The viral debates came after Popeyes released a raved-about chicken sandwich to mania and long lines across the country. In its wake came passionate arguments about who has the best chicken sandwich among fast food chains. We think they’re all well and good, but frankly, between Royal Farms and BRD, Baltimore has plenty that can stack up to anything Popeye’s serves.

President Trump’s Comments About Baltimore

Baltimore was at the center of the political sphere a few times this year. Perhaps the most high profile example came when President Trump verbally attacked the city and the late Congressman Elijah E. Cummings, calling Baltimore “rat infested” and Cummings “racist.” In September, citizens came together to defend their city and gave Trump a spirited welcome when he came to visit for a Republican conference.

Sadly, about a month later, Congressman Cummings passed away from longstanding health complications. Political dignitaries came to pay their respects at his funeral as the city mourned its longtime representative. And just this month, things came full circle as Nancy Pelosi addressed Cummings directly in her remarks about the House of Representatives’ vote to impeach President Trump.

“There’s one person who isn’t with us in this room, but I know was present all day for the deliberations,” Pelosi said about Cummings at a press conference following the vote earlier this month. “He said, ‘When we’re dancing with the angels the question will be, what did you do to make sure we kept our democracy intact?’ We did all we could, Elijah. We passed the two articles of impeachment.”

The dining scene continues to soar, and, oh, what a year it was to eat—and drink—in Baltimore. What didn’t I eat this year? From foie gras and snails to matcha ice cream and crab cakes with succotash, I enjoyed it all. But a few things stand out, and there’s a theme to my picks here. Life is complicated enough—when it comes to dining out, this was the year I craved simple sandwiches, comfort food, and mezcal-based cocktails to wash it all down. In looking back, who knew that celery—a vegetable of last resort—would play a starring role on my best bites list?

The Mezcalita at Clavel

I eat in restaurants for a living, so I try not to order the same dishes (or drinks) again and again when I’m dining out. That’s how I came to discover the mezcalita. The margarita at Clavel is likely my favorite liquid on the planet, but I branched out this year and moved on to the mezcalita, an impossibly smoky, sweet, and spicy concoction that should be savored with every sip. If I’m being completely honest, I originally ordered my go-to margarita at this Remington hotspot, but the mezcalita was brought to the table instead. Talk about happy accidents.

The Clam Dip at True Chesapeake Oyster Co.

It’s hard to find a good clam dip—or any clam dip for that matter—outside of New England, so I couldn’t resist trying this offering at the seafood-centric True Chesapeake in Whitehall Mill. This version, an old family recipe that comes from owner Patrick Hudson’s grandmother, was loaded with fat and luscious clams. And the house-potato chips, impossibly crispy and nicely salted, were the perfect foil for dunking and cutting the richness of the creamy dip.

The Fried Chicken Sandwich at The Choptank

Who gets a fried chicken sandwich at a crabhouse? I do. Making good fried chicken is an art form, and chef Andrew Weinzirl has demonstrated it at this new upscale crab house in Fells Point. An air-chilled, buttermilk-brined breast allows the meat to stay moist and stand up to the coating. A tangy mumbo sauce adds heat and a house-made slaw adds crunch. Think heaven in a bun.

Cornmeal Fried Oysters at Charleston

No one knows how to fry an oyster better than James Beard-nominated chef Cindy Wolf at this Harbor East gem. With six to an order, and accompanied by a kicky cayenne mayonnaise, they’re all too easy to eat like candy. Learning some restraint takes willpower, but I’ve learned to savor each and every bite—it leaves me with less longing between visits.

Falafel Salad at The Corner Pantry

This sweet spot in the Lake Falls Village shopping center is one of my favorite stops for creative and always fresh salads. Chef Neil Howell is a Brit, but it seems he’s also mastered Middle Eastern cuisine. His house-made falafel on a bed of green with tahini dressing is delicious. No shortcuts are taken here, even the pita chips are house-made.

Pesce al Brodetto at Limoncello

This Locust Point newcomer that celebrates the treasures of Southern Italian coastal cooking has been great straight out of the gate. To wit, the pesce al brodetto, a beautiful bowl rife with Manila clams, calamari, head-on shrimp, scallops, fish, tomatoes, and saffron broth. Given the different cooking times for each type of seafood, it’s a dish that can be easily overcooked, but is cooked to perfection here. The accompanying grilled bread adds the final grace note.

The Tilted Burger at The Tilted Row

When is a cheeseburger more than a cheeseburger? When it’s the cheeseburger coming from the kitchen at Bolton Hill’s new gastropub The Tilted Row. Hard to say whether it’s the addition of pimento cheese, the smoky bacon or mile-high mound of onions, the crunchy pickles, or the proprietary sauce that makes it work so well. Or maybe it’s just the alchemy of it all.

The Brussels Sprouts at Birroteca

Just when I thought that I’d eaten enough Brussels sprouts for the rest of my life, I went back for one more serving at Birroteca. This dish, flash-fried Brussels drizzled with chili oil, sitting in a swirl of black garlic aioli and topped with coppa, was my go-to appetizer at this artisanal pizza spot for many years, but I hadn’t been in some time. After the recent passing of its owner Robbin Haas, I went as an homage. It was as good as ever and a fitting legacy of a beloved restaurateur.

Raspberry Macarons (Or Any Macarons) at Sacré Sucré

Everyone and their uncle likes to call a cookie a macaron, but very few are the real deal. These are. Spouses Dane Thibodeaux and Manuel Sanchez use real fruit fillings and no artificial ingredients for their confections, which come in a variety of delectable flavors including salty caramel, vanilla, chocolate, and lemon. I love the burst of tangy raspberry to offset the sweetness, plus, I’m pretty sure it counts as my daily fruit serving.

The Celery Salad at Le Comptoir du Vin

There’s a reason that Station North’s tiny boîte, Le Comptoir du Vin, became an almost overnight sensation, landing on Bon Appetit’s Hot 10 List and earning a spot on Esquire’s list of Best New Restaurants in America. It’s that good. But likely its star status came from, of all things, this celery salad, flecked with pistachios and dates and coltura (anchovies). It’s a study in salt and sweet—a humble salad that’s also incredibly refreshing. Really, the best of my best bites.

Baltimore-born chef Andrew Weinzirl made his name with the farm-to-fork Maggie’s Farm in Lauraville. His newest gig is executive chef at The Choptank, Atlas Restaurant Group’s classic seafood house in Fells Point. Weinzirl’s first job in the industry was at a Ruby Tuesday’s in Westminster. “I was amazed that I could make eight dollars an hour,” he says with a laugh. “I took the job and immediately liked the intensity of it. In every place I’ve worked, I’ve always enjoyed the camaraderie in the kitchen. You become this family with these people you see more than any other family members.” We spoke with chef about his transition from smaller spots to The Choptank, where he likes to dine in Charm City, and whether the farm-to-table trend has gone too far.

What’s it been like for you to transition from smaller places like Maggie’s Farm, and more recently The Brewer’s Art, to The Choptank?
Making that leap to Atlas and working with [co-owners] Alex and Eric [Smith] and [partner] Billy [Tserkis] has been a great experience from the beginning. Billy and I put our heads together to find balance between the food I’d done before and what’s served at traditional Maryland crab house. When we were doing the tastings, I definitely had some ambitious goals on the menu. When we opened the first weekend with 1,000 covers on a Saturday, the stuff I couldn’t conceptualize before it happened had to be scaled down and leveled out.

So what went by the wayside?
The more chef-driven things the little garnishes at The Brewer’s Art or Maggie’s Farm. I had a lot more time to detail dishes and add garnishes. It was a little different owning a 50-seat restaurant or working at The Brewer’s Art with 150 seats.

What did you eat when you were growing up?
My family wasn’t big into food at all. We ate a lot of fast food and convenience food when I was growing up in Arundel and Carroll County. We had our spots that we went to as a family. They were mostly Italian-American spots for special occasions. We weren’t into fine dining.

How did you learn to cook?
I went to Baltimore International College and externed at Linwoods in Owings Mills. I worked with a great sous chef who took me under his wing, and that was it.

Where do you like to eat in Baltimore?
Right now, Azumi is my favorite restaurant in the city. Outside of that, I love Hersh’s and Orto—those are the places I gravitate to more. I know both of those chefs really well.

What are your thoughts on the farm-to-table trend as someone who was practicing it a decade ago? Has it gone too far?
At a certain point, restaurants were taking themselves way too seriously and it got to the point of satire with paragraph explanations about sourcing on menus, though it was all well-intentioned. There are a lot of great farms in Maryland and they work really hard to supply the restaurants. For the amount of restaurants trying to source sustainability, there’s not enough product to go around and chefs want it all the same time of year. There are only so many One Straw Farms and Moon Valley Farms. You have to supplement it somewhere. It’s great that it got people to pay attention to where their food is from.

Give us your elevator pitch for why people should patronize The Choptank?
The owners are people who grew up in this area and wanted to build a restaurant that was going to be an icon—not only for Fells Point, but for Baltimore. When people have friends and family here, they want people to come and taste Baltimore and elevated Maryland food that’s done right. That’s what this place is going to become.

On this week’s episode, we talk about why Baltimore loves a side of ranch. Plus, an Abbey Burger spinoff opens in Mt. Washington, chef Andrew Weinzirl transitions from The Brewer’s Art to The Choptank, and our best bites of the week.

Hosts: Lauren Cohen and Jane Marion
Producer: Evan Greenberg
Music: William Lederer
Podcast Art: Emily Odend’hal

COMING SOON

Busboys and Poets: The latest dining destination to join the scene in Howard County will be a spinoff of this Washington, D.C. favorite. The quasi-coffeehouse and bookstore operates seven locations surrounding the Capitol, and now, owner Andy Shallal is widening his footprint with a new two-story Columbia cafe slated to open next year. “I think we have a lot of people that live in the suburbs, who may work in the city, but want to kick back a bit before they go out,” Shallal told the Washington Business Journal. “It’s not practical to go home and come back. So we want to give them options where they are.” The 400-seat gathering spot will be one of many retailers in Howard Hughes Corporation’s massive mixed-use redevelopment project across from Merriweather Post Pavilion.

The Choptank: You might have noticed the glowing archway that now towers over the entrance to the south shed of Baltimore’s historic Broadway Market in Fells Point. But that’s certainly not all that’s new and shiny about the property. After several years of planning and nine months of construction, Atlas Restaurant Group has transformed the 222-year-old building into classic Maryland crab house concept, The Choptank, which is slated to officially open to the public by the end of next week. Former Brewer’s Art and Maggie’s Farm chef Andrew Weinzirl will head up the kitchen, offering his own spin on classics like crab soup, pit beef sandwiches, boardwalk fries, and Eastern Shore fried chicken. Of course, hard shells will also be an important part of the hyper-local program. Curated by local designer Patrick Sutton, the renovated spot features light woods, a large centerpiece bar, and a massive outdoor patio equipped with lounge seating and recreational games.

NEWS

Local Spots Nominated by Bon Appetit: Earlier this week, we were delighted to see four Charm City restaurants named on yet another national list. Bon Appetit magazine has included local newcomers Le Comptoir du Vin, Fadensonnen, Larder, and Sophomore Coffee among the 50 Best New Restaurants in the country. In the piece, deputy editor Julia Kramer notes that she loved Socle—Lane Harlan’s shared food-and-drink complex in Old Goucher that houses Fadensonnen, Larder, and Sophomore Coffee—so much, that she couldn’t choose just one spot between the trio of like-minded businesses. She also challenges readers to “try and find a more charming French bistro and natural wine bar,” than our own Le Comptoir du Vin in Station North. The list of 50 contenders will soon be narrowed down to 10 finalists and published on September 17.

EPICUREAN EVENTS

9/13: Well Crafted Kitchen’s $1 Slice Party
A few years back, Well Crafted Kitchen celebrated the first anniversary of its brick-oven pizza truck by slinging $1 slices for friends and customers. Now, the owners are ringing in the one-year anniversary of their stall inside Union Collective by continuing that exact tradition. Stop by Union’s outdoor beer garden on Friday night to indulge in $1 slices from 6-10 p.m. While you’re at it, grab a pint from the taproom, and end the night on a sweet note with a signature scoop from The Charmery just down the hall.

ONGOING: The Helmand Offers Three Courses for $30
Throughout the past three decades, The Helmand owners Quayum and Pat Karzai have served their authentic Afghani dishes to tons of loyal patrons in Mt. Vernon. Many things have changed about the neighborhood since the grand opening in 1989, but the Karzais’ signature recipes and commitment to hospitality have remained key components of the restaurant’s ethos. Leading up its official 30-year anniversary on October 23, The Helmand will offer a special three-course menu for $30. Celebrate with classics like the banjan borani (pan-fried eggplant), mantwo (pastry filled with onions and beef) and kaddo borwani (baby pumpkin pan fried and baked in garlic and yogurt).

SHUT

Blaze Pizza: As the Inner Harbor dining scene has expanded with new destinations including Blackwall Hitch and Bon Fresco, it has also seen a number of concepts shutter recently. On the heels of Poke World’s closure near Power Plant Live, Blaze Pizza has also closed its doors at 600 East Pratt Street. Fans of the DIY chain, which is known for its customizable pies that bake in a hearth oven in just three minutes, will be happy to hear that they can get their fix at a new Blaze location that opened in the Towson Commons development on York Road earlier this summer.

Canèla: Upper Fells Point locals were saddened to hear that this Mediterranean cafe and coffee shop had closed its doors last week. In a message posted to Facebook, co-owner Kfir Catalan explained that he and business partner Michele Mavias are closing the cafe to the public, but plan to remain open for private events for the time being. “This has been an amazing ride and we want to thank everyone for the support,” the announcement reads. Fusing the owners’ Italian and Israeli influences, Canèla offered standout sandwiches and a coffee program that quickly became a favorite among locals.

OPEN

The Bun Shop: It only took two years, but the Towson location of this beloved coffee and pastry palace is finally open for business. The Mt. Vernon-based shop brings its signature gold-and-teal aesthetic, comfy furniture, loose-leaf teas, and delectable pastries to its new Baltimore County outpost just off of the Towson Circle. The worldly drink menu highlights a Vietnamese iced coffee, dos leches latte, honey macchiato, spicy mocha with chili and cinnamon, and even a vanilla-infused Paris tea latte. As its name suggests, the pastries, stuffed with everything from apple and gruyere to spinach and feta, are also not to be missed. Plus, Towson University students will be happy to hear that the new location continues the shop’s reputation as a late-night study spot, staying open until 3 a.m. daily. 40 W. Chesapeake Ave., Towson. 443-991-5901

Flying Dog Taphouse: Happy Opening Day, Baltimore! If you’re spending the city’s unofficial holiday at Camden Yards, swing by the new hoppin’ headquarters on the lower concourse near Gate C. Flying Dog Taphouse—a smaller version of the Frederick brewery’s gastropub inside BWI—will pour four draft beers including The Truth imperial IPA, Bloodline blood orange ale, Thunderpeel hazy IPA, and Under Dog gold lager. There will also be ice-cold cans of Bleacher Beer, Raging Bitch, Snake Dog IPA, Numero Uno Mexican lager, Dead Rise Old Bay summer ale, and Dogtoberfest Marzen. (Backing the birds from a neighborhood bar? Be sure to check out our list of food and drink specials.)

COMING SOON

Steak ’N Shake: Midwestern transplants are beaming about the news that Baltimore County will be getting its first Steak ’N Shake this summer. The Illinois-based chain has one location in Anne Arundel County and previously operated a spot at BWI, which closed after a short-but-sweet run in 2016. Locals will be able to get their hands on the eatery’s signature steakburgers—a blend of brisket and Chuck beef—when it opens in the Greenleigh at Crossroads development in White Marsh. Joining Thai Rainbow, Crossroads Wine and Spirits, and the newly minted Michael’s Cafe, Steak N’ Shake will take up 2,100-square-feet and have its own drive-through window. Aside from the hearty burgers, the chain is a go-to for shoestring fries, hand-dipped milkshakes, and the famous Frisco melt—a play on a classic patty melt with Thousand Island dressing and Worcestershire sauce. MD Rt. 43 at Crossroads Circle, White Marsh.

NEWS

Chef Andrew Weinzirl Joins The Choptank: As this new Fells Point crab house readies for an early summer opening inside Broadway Market, owners have brought on former Brewer’s Art chef Andrew Weinzirl to head up the kitchen. A collaboration Atlas Restaurant Group and Billy Tserkis of Captain James Landing, The Choptank will be a neighborhood seafood spot that emphasizes takes on Maryland specialties. (Think crab cakes, fried chicken, and, of course, hard-shell crabs.) The partners thought Weinzirl would be a perfect fit for the gig given his 15 years of industry experience, which includes opening Maggie’s Farm. Weinzirl says he jumped at the opportunity to settle in Fells Point. “My first memories of Baltimore, aside from Orioles games at Memorial Stadium, are of times spent in Fells Point,” he says. “You can’t think of Fells Point without envisioning the neighborhood’s familiar centerpiece, Broadway Market. It’s an iconic landmark that deserves to properly honor and showcase Baltimore cuisine.” 1640 Aliceanna St.

Local Dining Week: There’s still time to get in on this dining promotion running through April 7. Presented by local organizations like Strong City Baltimore and Community Wealth Builders, this third-annual event offers discounts at more than 50 restaurants throughout the city. Unlike Baltimore Restaurant Week, where each eatery offers a prix-fixe menu, Dining Week offers a number of different specials that encourage diners to support the local restaurant economy. Plus, in partnership with the Orioles, 100 patrons at each participating eatery will receive vouchers for free tickets to any game in April. Noteworthy deals include three sliders for $6 during happy hour at Abbey Burger, weekend brunch specials at Frazier’s, and 20 percent-off of your bill at BrickNFire Pizza Co.

Luigi’s Italian Deli: It’s a big week for Luigi’s on the Avenue in Hampden. In conjunction with launching a new breakfast new menu, which will be offered Wednesday to Sunday from 9-11 a.m., the go-to sandwich spot announced that it will be opening its BYO-patio for the season on Saturday, April 6. Sample the new Breakfast BLT, veggie sandwich, or “Specky Breaky” (speck, roasted bell peppers, and basil) while soaking up some sun. Free koozies will be given out to the first 50 people who stop by. 846 W. 36th St. 443-438-4195

EPICUREAN EVENTS

4/4-7: Green Street Academy Pops Up at R. House
The students of sustainability-focused Green Street Academy in West Baltimore are setting up shop inside R. House’s rotating pop-up stall this week. Throughout the weekend, Green Street will operate directly next to Molina Pizza from the founders of Urban Pastoral—which donated a climate-controlled greenhouse to the charter school’s campus. All proceeds from the menu of grilled sandwiches will benefit GSA Farms, the school’s agri-tech education program that teaches students about urban farming and healthy eating. 301 W. 29th St.

4/5: Hampden West Fest
Gypsy’s Truckstaurant is honoring its food truck roots by hosting this mini-rally in its parking lot off of Clipper Mill Road. Head to Hampden to enjoy live music, cocktails, beer, wine, and plenty of eats from some of the greats. Dig in to a classic Gypsy Queen crab cone, an order of feta-topped fries from Greek on the Street, a barbecue plate from Kommie Pig, or a scrumptious scoop of Honey Graham from Taharka Bros. The free event is dog- and kid-friendly. 3515 Clipper Mill Rd. 5-10 p.m. 443-869-5602

4/5: Cholita’s Tacos Turns Two
Spend your Friday celebrating Cholita’s second birthday with tacos, tortas, and lots of margaritas. In addition to all-day happy hour specials, the Mount Vernon Marketplace stall is ringing in year two with giveaways, a live DJ spinning all night, and a special nacho challenge kicking off at 5 p.m. 520 Park Ave. 5-10 p.m. 443-796-7393

SHUT

Ceriello Fine Foods: The days are numbered for this stalwart Italian grocery store inside Belvedere Square Market. The New York-based chain has anchored the market for more than a decade, but recently decided not to renew its lease. Owner Andy Ceriello recently told The Sun that the store will close in mid-April, mentioning that it “got old” and it was time for the brand to move on. Known as a one-stop-shop for the makings of an Italian feast, the shop was best known for its house-made sauces, cheeses, and prepared foods. Its Brewers Hill location on the bottom floor of the The Porter apartment building also recently closed due to maintenance issues. There’s no word yet on whether that location will get back up and running. 529 E. Belvedere Ave.