As the Food Network, social media, and food-focused travel continue to blur our borders and make the world a smaller place, consumers are craving international flavors from tahini to turmeric.

At Hampden’s The Local Fry, this trend has been going strong for a decade. Using fries, wings, tofu bites, chicken tenders, and sandwiches as a blank canvas, the spot incorporates global flavor profiles through its rubs and a wide variety of sauces, offering a gateway to the far-flung flavors of Korea, Vietnam, and the American South.

“What we love about sauce is that it can change a sandwich completely,” says Liz Irish, who co-owns The Local Fry with her husband, Kevin. “Someone can have a Korean-style chicken sandwich if they toss the tenders in the gochujang sauce or tofu with nuoc cham fish sauce from Vietnam—it’s all the same ingredients but the sauce changes the profile of the dish.”

The Local Fry’s fusion fare was inspired by Liz and Kevin’s diverse backgrounds. She’s Korean American; he was born in Ireland.

“We were hosting dinner parties at home,” recalls Liz. “We love cooking and entertaining and that sparked the idea. Because Kevin is from Ireland, we ate a lot of chips and potatoes, so we started putting dishes we make at home on fries—and it worked really well. And that became the basis for a lot of our menu items—from the bánh mì fries, which has Vietnamese influences, to the Korean BBQ cheesesteak fries inspired by the bulgogi we eat all the time.”

And while Kevin and Liz are avowed globetrotters, Liz asserts that you don’t need to travel to be transported.

“The Local Fry is a local destination,” says Liz. “But even while staying in your neighborhood, you can still experience these different flavors around world just by ordering something at our restaurant.”

Years ago, Liz Irish dreamed of opening a Korean restaurant to honor the foods of her heritage and help demystify the cuisine.

“On and around Charles Street, there’s a cluster of old-school Korean restaurants, says Liz, “and, whenever I would talk to friends, that was their only introduction or knowledge of Korean food—we wanted to do something that was a little more modern.”

Welcome to the adorably named Toki Tako at the Rotunda in Hampden, just a few hundred feet away from The Local Fry, the other spot Liz and her husband, Kevin, own and operate.

Back in 2019, the couple signed a lease, hoping to open Toki Tako in the spring of 2020—then COVID struck. In January 2021, at long last, they opened their (rounded) pink and white doors, which are shaped like bunny ears, their sly wink to the word “toki,” which means rabbit in Korean.

“We chose that name because my parents sent me to Korean school when I was a kid,” says Liz, who was born in Baltimore and raised in Ellicott City. “They didn’t want me to lose touch with my heritage. In the school, we were taught that the Korean peninsula, with North and South Korea together, is the shape of a rabbit, so it’s cool to bring that idea back to the name.”

Despite the sound of the name, Toki Tako is not a South-of-the-Border/Korean mash-up, though the original concept was to open a Korean-Mexican fusion concept.

“As we were developing the recipes and the concept, I was like, ‘I’m not proficient in Mexican cuisine or culture, so I don’t want to cook something and pretend that I do know it,’” recalls Liz.

“I wanted the restaurant to be 100 percent Korean. “There’s no Mexican side at all here,” adds Kevin. “People come in here and they think that some things will be Mexian, but we are like, ‘This is literally straight Korean, but you can get it in a tortilla.’”

While the menu features many of the delectable dishes you’d get in a Korean barbecue joint—the spicy pork belly, the pickled radishes, the kimchi—Liz and Kevin came up with the idea of using tortillas as a vehicle to make the fare less intimidating to patrons.

 

DESPITE THE SOUND OF THE NAME, TOKI TAKO IS NOT A SOUTH-OF-THE-BORDER/ KOREAN MASH-UP.

 

“We wanted to serve the Korean food in an approachable, familiar vessel,” says Liz. Another option for holding the fillings: lettuce wraps or “ssams,” (which is Korean for wrapped).

“When people think of lettuce wraps, they think of P.F. Chang’s or something very Americanized,” says Liz. “It’s not intimidating to have the meat and pickled vegetables inside the lettuce wrap.”

In addition to the tortillas and ssams, there’s also doshi boxes, as well as elements of Korean street food such as tteokbokki (stir-fried rice cakes in fish sauce) and corn cheese (similar to creamed corn), a popular bar snack in Korea.

“I also want people to know that Korean cuisine is vast,” says Liz. “Korean food is not just rice and Korean fried chicken and kimchi. It’s very vegetable-heavy, so when you go to a Korean restaurant, typically, the meal is served with a bunch of side dishes at the table.”

“We are trying to educate people about the common items, and the ones that are not common, as well,” adds Kevin. “The majority of items on our menu, you can’t get anywhere else.”

While The Local Fry, with its spud-centric fare, honors Kevin’s Irish traditions, Toki Tako harkens back to Liz’s childhood. “I grew up eating Korean food,” she says, “but it was the adults who would make the food and the kids would just rush into the room to eat it. Other than mandu, which we sat around and made together on holidays, we were really never taught to make stuff.”

Eventually, she did learn, while living abroad in Italy, where she studied fashion for five years. “When I was living there, I missed Korean food,” says Liz wistfully. “I was always asking my mom for recipes and asking her how it was made.”

Toki Tako is considered a fast-casual concept, though it’s anything but fast food. Everything, from the hand-sliced garlic to the giant bowls of kimchi, is made with complete consideration and care.

“We use as our business model fast-casual food, because people can come in and out and get their food quickly,” explains Liz, “but on the kitchen side of it, we’ve always focused on making everything super-fresh and super-hot—and we don’t do anything frozen. We make things to order.”

In addition to educating patrons all about Korean cuisine, Liz is also keeping continuity with her culture. The latitude and longitude of Seoul are prominently displayed on a wall near the cash register, and the dishes on the pegboard menu are spelled phonetically with their Korean names.

“I am American, and my parents were immigrants,” says Liz, whose father passed away in 2001. “But even after my mom goes, and our connection to Korea is gone, I want to be able to still hold on to it.”

TOKI TAKO: 711 W. 40th St.; 443-708-4993. HOURS: Tues.-Sat. 5-8 p.m. PRICES: Ban chan and sides: $3-8; tako and ssam: $4.50 each; (or $13-14 for three); DIY meal kits: $25-28. AMBIANCE: Think pink.

Though upscale salad toppings such as ginger-miso dressing and Dijon vinaigrette are popular at area eateries, the enduring ranch dressing—a rich blend of buttermilk, sour cream, mayonnaise, herbs, and spices—somehow remains both classic and trendy.

Lovers of the creamy dressing owe it all to a cowboy named Steve Henson. While working as a contract plumber in Alaska in the early ’50s, Henson started serving ranch dressing to his crew. In 1954, he and his wife, Gayle, opened the Hidden Valley dude ranch near Santa Barbara, where they began selling the sauce. By the end of the ’60s, orders were being shipped to all 50 states—and around the world.

On a local level, Essex-based dressing company Tessemae’s continues Henson’s legacy with a healthy twist. Tessemae’s ranch dressings are organic and dairy-free and come in a variety of one-of-a-kind flavor profiles, from spicy habañero to the citrusy cilantro lime—and even everything bagel.

“We typically develop flavors based on what’s inspiring us, what we want to eat, and what we want to feed our families at home,” says Kristen Dittami, Tessemae’s executive chef and executive vice president of research and development. And while their fastest- growing flavor is avocado ranch, their most popular flavor, by far, is their classic, creamy version.

“Everyone grew up with some kind of ranch dressing,” Dittami says. “With our ranch dressing, we’re able to provide that same a flavor profile people love, but with organic, better-for-you ingredients.”

Head to these local hotspots to sample the delectable dressing on wings and other things:

BRD: Located inside R. House and in Federal Hill, this snack shop serves all things chicken, including tasty Alabama White and Sweet Thai Chili wings. 301 W. 29th St.

Ale Mary’s: Ale Mary’s offers a pound of grilled wings with your choice of ranch or blue cheese on the side. For something smaller, try the cheesy tots, which are also served with ranch dressing. 1939 Fleet St.

Joe Squared: This popular Station North eatery offers everything from sweet pineapple jerk wings to “extremely hot” 18 pepper wings. 33 W. North St.

Kislings Tavern: For a dizzying selection of wing flavors, including mango habañero, buffalo Thai peanut, and chipotle BBQ, stop into this Canton favorite. 2100 Fleet St.

The Local Fry: This Hampden restaurant serves international eats and a variety of flavors of wings, like Kansas City BBQ and Carribbean Citrus, as well as ranch-topped chicken bacon fries. 711 W. 40th St.

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In other ranch news: Last March, about 8,000 bottles of ranch dressing spilled from a truck after it crashed near Hagerstown. The product fell into the Little Conococheague Creek, where it floated downstream. At one point, workers cleaned up about 3,000 bottles of the creamy sauce that were pooled in a single area along the creek.

COMING SOON

Twisted Teahouse: From sushi and sweets to burgers and bubble tea, the Avenue in Hampden boasts plenty of variety. And now, West 36th Street will welcome a traditional tea room from local baker Angela Vogel. Expected to debut this spring, Twisted Teahouse will offer private tea parties, as well as fair-trade teas, organic coffees, and custom cakes for sale. The menu will also feature light fare including blueberry muffins, classic shortbread, and protein-packed, sous-vide egg bites. The Hampden spot is a food-focused spinoff of the original Twisted Teahouse, a quasi-tea parlor and consignment shop that Vogel previously operated inside the historic Savage Mill complex in Howard County. 813 W. 36th St.

Felipe’s Mexican Taqueria: This New Orleans-based chain focuses on classic burritos, tacos, quesadillas, and chimichangas. And, next year, the fast-casual cantina is expanding up north with a location at The Shops at Kenilworth in Towson inside a freestanding building that is being constructed on the lower level of the mall. Aside from the street-food favorites filled with toppings like tinga chicken, chorizo, carnitas, and grilled shrimp, the restaurant also offers a craft cocktail bar focusing on margaritas made with hand-squeezed Key limes. Though Felipe’s isn’t expected to debut until 2020, The Shops at Kenilworth’s newest tenant Lyfe Cafe will open on January 22. Be on the lookout for açaí bowls, protein pancakes, green detox salads, sugar-free desserts, and more from the health-conscious spot. 800 Kenilworth Drive, Towson

NEWS

Baltimore Spots Named Among Yelp’s Top 100 Places to Eat: Each year, Yelp combs through thousands of restaurant reviews—taking into account ratings and volume—to generate its Top 100 Places to Eat in the United States. This time around, two Charm City eateries snagged well-deserved spots on the annual list. Fells Point favorite Ekiben came in at No. 89, while Hampden sweet shop Waffie also made the cut at No. 97. Both took to social media to express their gratitude to the communities that have kept them going. “We’ve been on the national stage a couple times now, but to be one of two Baltimore restaurants on [this list] is unreal—like beyond words crazy,” reads a post to Ekiben’s Instagram. “Thanks for all of the love and support, Baltimore. We owe this all to you.” As Waffie summed up: “Hampden, you rock. So, so thankful.”

EPICUREAN EVENTS

1/17: Mera Kitchen Collective x Cajou Cream Pop-Up
The chefs behind Mera Kitchen Collective—a worker-owned co-op spotlighting the culinary heritage of immigrants and refugees—are teaming up with local vegan creamery Cajou Cream to host this special pop-up at LB Tavern inside the Lord Baltimore Hotel. Highlighting the bold flavors of Sudan, Egypt, and the Caribbean, the event will offer Mera’s desserts paired with Cajou’s dairy-free cashew ice cream. Among the sweet treats available for purchase will be a Sudanese-style beignet with dairy-free coconut cardamom ice cream, pistachios, and a balsamic reduction. 20 W. Baltimore St. Free. 5-7 p.m.

SHUT

The Local Fry Federal Hill: Kevin and Elizabeth Irish, the husband-and-wife duo that opened this fan-favorite fry shop in Federal Hill four years ago, have decided to close the flagship in order to focus on their second location at the Rotunda in Hampden. “We want to thank all of our customers who have supported us through the years,” the couple posted to Instagram. “We’ve learned a lot, and we will use the knowledge and experience gained from our time in Federal Hill as we pursue other business projects and expand our brand.” Luckily, South Baltimore regulars can find the same flavorful wings, banh-mi sandwiches, rice bowls, and loaded French fry baskets just a few neighborhoods north in Hampden. If you’re not up for the trek, The Local Fry is also available via meal delivery services including DoorDash and Uber Eats. 711 W. 40th St. Ste. 152. 667-210-2633

Pasta Mista Timonium: Known for its overstuffed subs and pasta-topped pies, this Italian outpost has been feeding the masses in Timonium for a decade. But, last week, Pasta Mista announced that had sold its location in the Timonium Square Shopping Center to another local chain, Pizza Sauce, which will be replacing it in the coming weeks. Though there are talks of a new Pasta Mista venture in the works, for now, regulars can find the signature pizzas, pastas, salads, and stromboli at the shop’s other two locations in Towson and Canton. Multiple locations including 822 Dulaney Valley Rd., Towson. 410-321-8855

OPEN:

The Local Fry: We’ve been patiently waiting to move this spot up to the “open” list for a while now. After months of anticipation, husband-and-wife owners Kevin and Elizabeth Irish are unveiling the second iteration of their Federal Hill fry shop at The Rotunda in Hampden this Friday, June 15. To celebrate the grand opening falling on a “fry-day,” all fry orders will be $5 from 11 a.m. to 1 p.m. Enjoy crispy potatoes loaded with toppings like Korean barbecue cheesesteak, Buffalo chicken, chicken bacon ranch, and the classic taco beef and special sauce combo. Plus, get your fix of wings and banh-mi sandwiches while hanging out in the brand new space. 711 W. 40th St., Ste. 152, 667-210-2633

The Hoof Cafe: This weekend, Locust Point locals will be able to stop in to this new java joint for their morning coffee. The shop will officially debut in soft-opening mode this Saturday, June 16 at 6:30 a.m., serving pastries, bagels, oatmeal, and other cafe fare. A partnership between neighborhood residents Rebecca Friedman and Jason Schiavone, the community hub will showcase array of teas, as well as coffee and espresso drinks made from local Pfefferkorn’s Coffee blends. 1648 E. Fort Ave. 443-961-1039

Jazz + Soju: In other Locust Point news, this new Korean-fusion restaurant inside the Anthem House apartment complex is now officially open for lunch and dinner service. After a few weeks of operating limited hours, owner Michelle Min has cut the ribbon at the artsy space—which features dark woods, funky light fixtures, and walls lined with vintage records. As its name implies, the music-themed spot combines live jazz music with soju, a Korean iteration of vodka. The food menu offers classic twice-fried chicken, as well as kimchi fries, bulgogi burger sliders, and pork dumplings. 900 E. Fort Ave., 410-244-8600

Ludlow Market: This reimagined concept in the former home of Wine Market Bistro in Locust Point is open for business. The spot now has a more casual feel with an updated interior and outdoor patio, as well as an expanded menu from executive chef Christopher Audia. Dishes to look out for include black-eyed pea fritters with smoked mayo, ricotta and pea pesto crostini, lamb ribs with hazelnut harissa, and a vegetarian chickpea panisse with roasted beets. 921 E. Fort Ave., 410-244-6166

Palio: On the heels of Stanford Kitchen opening in Owings Mills, the area is welcoming yet another dining destination, as this Tuscan-inspired restaurant opened in Foundry Row earlier this week. The spacious dining room and outdoor patio is open for lunch and dinner service, highlighting traditional antipasti, wood-fired pizzas, an array of pastas, and heartier meat dishes. Menu standouts include shrimp scampi with sundried tomatoes, lemon-butter salmon with salsa verde, and a classic chicken marsala. 10090 Reisterstown Rd., Owings Mills, 888-456-3463

Union Craft Brewing: Get excited, beer lovers. The wait is finally over for the debut of Union Craft Brewing’s new taproom at Union Collective. Stop by this weekend to grab a pint, check out the new space, and hang out on the outdoor patio—which features picnic tables and a colorful wall mural by local artists Jessie Unterhalter and Katey Truhn. 1700 W. 41st St.

COMING SOON

Duck Duck Goose: Local chef Ashish Alfred has finally set a grand opening date for the second location of his French brasserie concept, whose flagship is in Bethesda. Set in the former home of 8 Ball Bar & Grill on Broadway in Fells Point, Duck Duck Goose will debut on Friday, June 22 serving Alfred’s unique takes on French fare including ratatouille, bronzino, and honey-roasted duck. The renovated space now boasts an open concept with plenty of tables, wall art, and an exhibition kitchen so that diners can see they’re food being prepared. 814 S. Broadway, 443-869-2129

NEWS

Whole Foods Delivery via Amazon Prime: As of this week, local Amazon Prime users can get Whole Foods Market products delivered to their doorstep in two hours or less. After acquiring the organic food chain one year ago, Amazon has launched delivery of its natural products through Prime Now in cities across the country. This week, the service expanded to Boston, Philadelphia, Richmond, and Baltimore, making it easy for locals to get produce, snacks, bakery items, meat, and seafood brought to them in a time crunch.

Magdalena Launches Brunch: Diners looking to switch up their usual brunch routine will be happy to hear that Magdalena, chef Mark Levy’s swanky spot inside Mt. Vernon’s Ivy Hotel, debuted brunch service earlier this month. Every Sunday from 12 p.m. to 3 p.m., the restaurant will offer a $39 prix-fixe menu featuring dishes like a country ham eggs benedict, glazed Maryland crab omelet with piquillo peppers, and shrimp and grits with tomato stew. 205 E. Biddle St. 410-514-0303. $39

EPICUREAN EVENTS

6/16: Libations and Creations Makers Market at Monument City
Now back for the second time, this pop-up market at Monument City Brewing in Highlandtown will feature the works of more than 30 artisans. Spend your Saturday sipping Monument City brews while perusing everything from florals and candles to local WOOT Granola and gourmet baked goods and libations from Sweet Tea and Cornbread. The market’s raffle ticket proceeds will benefit Itineris—a local organization committed to providing opportunities for adults living with Autism Spectrum Disorder. 1 North Haven St. 12-5 p.m. 443-529-8131.

TO 6/17: Big Softy Pop-Up at R. House
There’s still time to get your hands on a savory soft-shell sandwich from this weeklong pop-up at R. House in Remington. The Lunchbox Lady’s Craig Falk will be slinging his signature soft shells throughout the weekend, along with rotating specials like crab and cucumber salad, homemade pastas, and brunch bites. R. House, 301 W. 29th St. 9:30 a.m.- 9 p.m.

NEWS

NuBohemia Cafe: The days are numbered for this celebrated coffee and arts venue, which has been a staple in the Mt. Vernon community for the past five years. Earlier this week, owner Jay Rags took to Facebook to announce that the cafe would be closing this summer. “The reason for us closing without a new home is a simple one,” the post reads. “We ‘settled’ for the location we are in now, and made the best of it. We do not want to continue with that philosophy moving forward. Until we find a location that makes sense to us, we will take a break.” Though this isn’t the last we’ll be seeing of NuBohemia, an official closing date for the shop in Mt. Vernon has been set for June 1. In the meantime, be sure to stop in to browse the cafe’s collection of local artwork while sipping fresh-brewed coffees and teas. 42 W. Biddle St., 919-408-7723

Camden Yards Announces New Vendor Lineup: Orioles fans should be on the lookout for some familiar food concepts while backing the birds at Camden Yards this season. Among the new local eateries setting up shop inside the stadium include Corned Beef Row mainstay Attman’s Deli, Ocean City-based Boardwalk Fries, Mount Vernon Marketplace favorite Pinch Dumplings, and longtime Baltimore County pizza purveyor Pizza John’s. Beer lovers will also be happy to hear that Free State Pub, known for its hyper-local craft beer lineup, has expanded its presence in the park. 333 W. Camden St.

COMING SOON

B.C. Brewery: A grand opening date has finally been set for this family-friendly taproom in Hunt Valley, which was formerly referred to as at Balt County Brewing. (Owner Rich Mak recently decided to shorten the name to avoid possible legal issues with other local breweries that use similar monikers.) The 12,000-square-foot facility and taproom will officially open its doors on Saturday, April 14, boasting warm woods, strung lights, group games like corn hole and bocce, a serve-yourself beer wall, and even its own food truck parked outside. Head brewer Jim Wagner will offer 25 taps filled with signature releases including the M2 Imperial New England Pale Ale, End of Summer Dark Mexican lager, Soul Reed Chocolate Double Rye porter, and the Paw Paw New England India pale ale. 10950 Gilroy Ave., Ste F., Hunt Valley, 443-391-3847

The Common Kitchen: Come summer, Howard County residents won’t have to make their way to Baltimore to experience the communal food market concept at hotspots like the Mount Vernon Marketplace or R. House in Remington. The county’s first-ever food hall is slated to debut inside Clarksville Commons—the new sustainable, mixed-use project from local developers George and Holly Stone—in the coming months. Though the vendor lineup has yet to be solidified, the 6,000-square-foot space will feature 10 stalls, as well as a bar selling coffee and cocktails. The market is expected to seat 50 guests inside, and feature garage-style doors for al fresco dining throughout the warmer months. Stay tuned for more details. 12240 Clarksville Pike, Clarksville.

POP-UP PRESS

TO 4/1: The Local Fry at R. House
There’s still time to catch this fan-favorite Federal Hill fry shop at R. House. Throughout the weekend, husband-and-wife duo Kevin and Elizabeth Irish will be serving up a special menu of their signature loaded fries, banh mi sandwiches, and rice bowls for foodies grazing at the market. You can’t go wrong with eats like honey Old Bay tofu bites, a bulgogi banh mi loaded with pickled daikon and carrots, or the classic Local Fry basket topped with taco beef, shredded cheddar, and a spicy sauce. 301 W. 29th St.

4/2: Haenyo at Forno
It’s only fitting that this Korean-fusion pop-up would partner with Everyman Theatre to celebrate the company’s current run of Aubergine—a play that chronicles the life of a Korean chef and his ailing father. To honor the story, Haenyo chefs Collin Morstein and Irvin Seo are transforming Italian restaurant Forno (Everyman’s neighbor) into a Korean kitchen for one night only. The evening’s menu will include authentic offerings commonly served in Korean-American homes, such as a traditional muguk dish with dumplings and roasted fish. 17 N Eutaw St., 5-10 p.m., $8-25, 443-873-9427

SHUT

8 Ball Bar & Grill: Fells Point locals are going to have a tough time saying goodbye to this neighborhood favorite, which opened in the former home of Tapas Adela on Broadway just two years ago. Earlier this week, management announced that the Italian eatery would be closing its doors for good on Monday, April 2. “It is with heavy hearts that we announce we have accepted another offer on our location and this week will be our last,” reads a statement posted to Facebook. “We love Baltimore and Fells Point, and we truly believe we are leaving you all in good hands with the next group.” There’s no word yet on who has taken over the space. Throughout its short-but-sweet run, 8 Ball became a destination for craft cocktails, Detroit-style square pizzas, and a variety of meatballs in savory sauces. 814 S. Broadway, 443-759-5315

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