Our salute to the restaurant and bar industry pros who’ve defined the culinary landscape, not only breaking the mold but blazing new trails to tantalize our tastebuds.
Aside from transforming the southwestern corner of Broadway in Fells Point, the chef has also led the way in Baltimore's non-alcoholic drink revolution.
The amiable owners weren't seeking fortune or fame when they opened Ekiben. Their renown just happened, though in retrospect, how could fusion fare this delicious and a duo this likable not steal the spotlight?
The owners of H3irloom Food Group were the first to uplift and pay homage to the African-American food roots of the Chesapeake Bay region and the broader diaspora—and that ethos infuses everything they do.
The power pair behind Foreman Wolf Restaurant Group has shown the rest of the world what locals already know: In a city that sometimes suffers from an image issue, Baltimore has style to spare.
A seemingly permanent line waits for a seat inside Clavel in Remington, which is not only a restaurant, but a nixtamaleria, a mezcaleria, and one of the hippest places in town.
The duo, which also oversees one of Baltimore’s first natural wine programs, helped put our little city on the national map with Le Comptoir du Vin.
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