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.

For the 20 years I’ve lived in Baltimore, I’ve often fantasized about leaving the leafy comforts of the suburbs and moving to beautiful Bolton Hill, with its 19th-century rowhomes and diverse community, from MICA artists to empty-nesters, as well its alluring history as a place that writer F. Scott Fitzgerald, BMA benefactors Claribel and Etta Cone, and former president Woodrow Wilson once called home.

Now, with the opening of The Tilted Row, located on the first floor of the new Jordan Apartments at the corner of McMechen and Jordan streets, once again, I find myself casually considering real estate listings in the 21217.

Whatever your zip code, The Tilted Row, named literally for the titled marble-stepped rowhomes in the historic neighborhood, is worth a visit. Owned by Ziad Maalouf, who also operates the Mediterranean spot Cafe Fili, The Tilted Row is the quintessential gastropub.

It has all the graces of a fine-dining restaurant—well-prepared fare with high-quality ingredients, inventive drinks, reliable service, a convivial vibe, attractive ambiance, and something for everyone on the menu— but at a price point that tips toward more casual, albeit elevated, dining.

Open for only four months, The Tilted Row has already established a crowd of regulars. Several diners told us that they’d eaten there more than four or five times, an impressive feat for a restaurant still in its freshman season. And after eating there, I can understand why it’s a place you’d visit again—and again.

The offerings include about six snacks, as well as five small plates, large plates, and mains, all of which are shareable and well- portioned for the price. There are also Blue- Plate specials such as fried chicken for $20, including dessert. Given that Maalouf is a native of Lebanon, you’ll find plenty of Middle Eastern influences on the menu, from the Fili hummus to the Israeli couscous with Baharat (dried rosebuds, cinnamon, black pepper). But chef Andrew Thomas (formerly of The Elephant and Donna’s Cross Keys), who can seemingly cook any kind of world cuisine, leaves his stamp on the menu, too, with English pub grub like fish and chips and Southern staples such as shrimp and grits.

The crab cakes.

Glazed carrots with fava-bean hummus.

Over several weeks, we sampled much of the menu, from the delectable zucchini fritters with feta cheese and herbs resting in a pool of dill aioli to the must-order Moorish eggplant tapenade served with a dollop of labneh yogurt, spicy harissa, and charred crostini. The glazed carrots with fava-bean hummus and a shower of garlic “streusel” was also a great starter, along with a clever cocktail or two. (We particularly enjoyed the lavender and lemonade with lavender-infused vodka.)

For the larger plates, there are numerous innovative items such as duck fried rice and pappardelle with lamb ragu, but we decided to stick with the basics. It’s just my personal M.O.; when visiting a restaurant for the first time, I like to know that the standards are mastered before moving on to the more complicated fare.

Our plan panned out. A broiled hanger steak cooked with local mushrooms, a jalapeño chimichurri, and mashed potatoes with truffle oil was earthy and satisfying. The cast- iron crab cakes baked with breading on the outside were an Eastern Shore interpretation and what Thomas grew up eating. This version served over a bed of succotash—fava beans, corn, and tomatoes—was a delectable farewell to summer.

The litmus test for any gastropub, however, is the burger. And this one is on its way to legendary status. For starters, there’s the flashy presentation that makes your mouth water even before the all- important first bite. The sky-high sandwich is served on a wooden board and comes with a knife for cutting. A mountain of duck-fat fries arrives alongside it in a paper cone. And, boy, does it deliver. The burger works in tandem with every element between the squishy, yet sturdy, house-made bun—from the piquant pi- mento cheese to the crisp bacon, pickles, caramelized onions, and a proprietary pub sauce that’s reminiscent of Thousand Island dressing.

Beyond the food, The Tilted Row shows its neighborhood spirit by engaging with the local community. The drinks menu, with a large selection of local beers and more than 120 local bourbons and malts, features a riff on the orange crush, “The Do-Gooder,” with $1 going to those “doing good in our neighborhood,” the menu explains.

The idea of community is also driven home when you order the house-made za’atar focaccia, which arrives—uncut—in a pan. It’s a reminder, says our server, to “break bread with our neighbors.” As my husband and I tugged at different ends of the lovely loaf, I found myself feeling gratitude, while also getting a little misty.

Eating out can be arduous at times—the food can be overpriced, the service sometimes stinks, and one is left with the sinking feeling that it might have been better to stay home. Not so at The Tilted Row, where I left feeling content and sated. On one visit, where we dined at the marble bar, our bartender, Hannah Baker, poured me a small sip of Pinot Noir. “I want to make sure that you love it,” she said. And I did. “I wonder if there are any vacancies at The Jordan Apartments,” I whispered to my husband as I took my last sip.

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THE TILTED ROW 305 McMechen St.443-552-1594. HOURS: Mon.-Thurs. 4-10 p.m.; Fri. 4-11 p.m.; Sat. 10 a.m.-11 p.m.; Sun. 10 a.m.- 10 p.m. PRICES: Snacks and small plates: $6-16; large plates: $17-20; mains: $22-28. AMBIANCE: Sleek pub.

From Spike and Charlie Gjerde to Donna Crivello and Jerry Pellegrino, Andy Thomas has worked for almost every well-known chef in Baltimore. His most recent venture is The Tilted Row, a Bolton Hill gastropub inside The Jordan apartment building. We sat down with Thomas to chat about the concept, growing in the local restaurant industry, and the Tilted Row’s signature crab cakes that pay homage to his Eastern Shore upbringing.

What was your mission with this menu? We know that it has a lot of Middle Eastern influences because owner Ziad Maalouf, who also operates Mt. Vernon’s Cafe Fili, is Lebanese.
Before I even came on board, they had hired a consultant and had come up with the menu. When I came on the idea was for it to be elevated pub food with Mediterranean influences and Middle Eastern spice mixes like Chermoula—paprika, mint, and other things—and Baharat, which blends cumin, cardamom, allspice, cinnamon, paprika, and nutmeg.

I looked at the menu and it didn’t have any vegan or vegetarian dishes, which I thought were important for this neighborhood. I also brought things like fried chicken, zucchini fritters, and duck fried rice like I’d been doing for years. We wanted to have Middle Eastern influences, but we also didn’t want to have our hands tied by them. We didn’t want the menu to be overly complicated. We wanted to keep it simple at a price point that wasn’t too high.

I know you worked at The Elephant for years. Why do you think it didn’t succeed?
I believe that it was hard to convince people that this grand space was a neighborhood place—people only came for their grandmother’s birthday or prom. Two full floors of the space were not being used.

How did you eventually meet Maalouf?
We met on Craigslist. I was looking for a job and I answered an ad. I knew it was still under construction, but I didn’t hear from him. I went to Café Fili to give him my resume but he wasn’t there, then my good friends Jerry Pellegrino and Amy von Lange from Schola talked me up. I got a phone call from him the next day.

So that was it?
I worked part time doing some classes at Schola, then I worked full time at Fili. It was nice to ease into it.

How did you get into cooking?
I’ve always wanted to cook. I had an uncle who passed away when I was a young kid. He was a crab man with a truck that had a steamer and he’d park it on the side of the road and sell crabs. Here was this guy selling something people love. You sit down as a family as an event. He then had a crab steaming shop and he went to work in Old Bowie at this little old place called The Railroad Inn. It was a family-run place and I went there to wash dishes at 14. I made pizzas and got good enough to help the guys on the line. Then, in 12th grade, I did a work-study program at the Holiday Inn in Greenbelt. There was a real chef there and it was the first time I saw the line of people in white jackets. I knew these were my people.

Where did you go after that?
I went to Baltimore International College when it was on Gay Street. I did a two-year program in one and got a job at the Peabody Court Hotel in the brasserie, before going up to the 13th floor to work in The Conservatory. It was over the top with the silver and crystal and food under domes and then it became Michel Richard’s Citronelle, and I learned that it’s not just about cream and heavy meat reductions, but you can use olive oil and it can be well executed. It opened my eyes that food can be fun and fresh.

Didn’t you also work at Donna’s?
Yes, a friend of mine went to work there when it was at the Baltimore Museum of Art and I was his sous chef. Within two weeks, he had a nervous breakdown. I was 24 at the time, and they looked at me and said: “It’s your turn to step up.”

What a story. So now, here you are at The Tilted Row. Talk about some of your signature items, like the burger.
I just wanted to make a good pub burger. This one is from the original menu. It has tobacco onions and pickles. People think that burgers are easy to make, but they’re anything but. It’s the one item that people try to change the most, they try to take it apart and put it back together again.

Your crab cakes with succotash are excellent, but not what we’re used to in Baltimore.
I grew up with a crab cake that was different than the one in Baltimore. I’m from Prince George’s County and have family on the Eastern Shore. The only time we ate crab cakes was the day after we’d eaten steamed crabs on the back porch. We used leftover meat, not just jumbo lump, and would bind it in mayo, mustard, egg, and breadcrumbs. We breaded them on the outside and fried them in a pan. This is very much my version of a crab cake. There are people who are like, “That’s not a crab cake.” People have a very big opinion about it, but I stand by them. I grew up with the succotash, it had corn, tomatoes, and lima beans—but our version uses fava beans.

Give us your elevator pitch about why people should patronize The Tilted Row.
The neighborhood is this beautiful, historic place. People need to stop being afraid to come into Baltimore and embrace this town again.

OPEN

The Tilted Row: The Bolton Hill dining scene continues to soar with new culinary concepts like Noona’s, which opened last winter, and CookHouse, a spinoff of On the Hill cafe slated to debut this fall. Adding to that momentum is The Tilted Row, which is now officially open on the bottom floor of the Jordan apartment complex on McMechen Street. Decorated with warm woods and pops of navy and gold, the bistro is the brainchild of Ziad Maalouf—who owns Cafe Fili in Mt. Vernon. Chef Andrew Thomas, previously of Donna’s and The Elephant, serves up dishes like lamb ribs with smoked tzatziki, duck fried rice with kimchi and wild mushrooms, and a sorghum-brined pork chop with roasted asparagus. There are also fine-tuned iterations of Charm City classics like crab deviled eggs with Old Bay mousse and cast iron crab cakes served alongside a colorful succotash. At the bar, Woodberry Kitchen alum Hannah Baker features creative cocktails, 10 beers on tap, and a collection of more than 120 single malts and bourbons.

Honey’s Cafe: This new Pigtown hangout is continuing the lively spirit that Cafe Jovial left behind. Honey’s replaced the longtime neighborhood favorite on Washington Boulevard earlier this month, serving breakfast and lunch fare in the cozy cafe that offers plenty of natural light. Owner Bri Ash features dishes including red velvet waffles, French toast topped with fried apples, shrimp and grits, and steak and eggs. To pair with the food, a lengthy list of specialty coffee drinks includes dirty chai lattes and black-and-white “Tuxedo” mochas.

NEWS

Mouth Party Caramel at The Spotlight Shop: Locals strolling around the Inner Harbor might have noticed M&T Bank’s new Spotlight Shop—a 24-by-20-foot custom boutique that is stationed at 300 East Pratt St. Through September, six small businesses will set up shop inside the retail space to peddle their locally-made products. The rotation started out with The Dollhouse Boutique earlier this month, and through June 25, Mouth Party Caramel will be showing off its custom confections in the space. Other merchants on deck to take over the pop-up this summer include Zeke’s Coffee, Cake by Jason, Becket Hitch, and The Charmery.

Ravage Deli Brings Back Breakfast Pop-Up: It’s going to be a great weekend for this foodie haven in Perry Hall, which has become known for its mile-high sandwiches and massive orders of duck-fat fries. This Saturday at 4 p.m., the Travel Channel is re-airing an episode of Food Paradise that features Ravage. Then, the deli—which is typically only open for lunch and dinner—is bringing back its occasional breakfast pop-up menu on Sunday from 7:30-10:30 a.m. Rise early to feast on creative morning dishes like BLT Quiche, Belgian waffles topped with Oops All Berries cereal, and a “Maryland Mash-Up Wrap” that bundles steak, scrapple, and crab dip inside an Old Bay tortilla.

Magdalena Launches Sunday Supper: Historically, Magdalena in Mt. Vernon has been closed on Sundays. But recently, executive chef Mark Levy has opened the restaurant on Sunday evenings for a traditional supper service inspired by his native England. As a nod to gatherings with the whole family at his grandmother’s home outside of London, he’s launched a menu of UK favorites with a fine-dining spin. Among them are fish and chips with pea puree and tartar sauce, English pea ravioli with wild mushrooms, and crispy duck leg confit with house-made tater tots. Diners can order from an a la carte menu, or opt for the three-course prix-fixe for $58.

EPICUREAN EVENTS

6/29: Rye Street Cookout
Nothing says summer like taking in waterfront views from an Adirondack chair. At Rye Street Tavern’s recurring community cookout in Port Covington, you can do just that while enjoying live music and classic barbecue bites. The next iteration will feature the soulful sounds of Joi Carter Trio and one-day-only specials like Virginian chicken, seasonal burgers, and a crab boil in a bag. Bring the family (dogs included) and a lawn chair or blanket for the lush lawn.

6/29: Checkerspot One Year Anniversary Party
This South Baltimore brewery is celebrating its first birthday in style with an all-day block party from 12-11 p.m. The festivities will kick off with a ceremonial tapping of the kilderkin at noon, followed by The Racket and Q Randall playing live music outside, and DJ Mikie Love spinning in the taproom all day long. Smoked meats will be provided by the local barbecue experts with Team Loud Que, and, of course, there will be plenty of beers flowing in the first and second-floor taprooms throughout the entire party.

SHUT

Blue Dog BBQ Co.: Unfortunately, it seems that this barbecue joint near Little Italy had cards stacked against it from the start. Just five days before its grand opening last October, the city’s Departments of Transportation and Public Works began a large-scale infrastructure improvement overhaul just outside of the space on Central Avenue. The owners have struggled to make up for the loss of foot traffic since then, and last week, they officially closed the restaurant for good. “It saddens us to announce that Blue Dog will be closed indefinitely,” reads a sign posted to the front door. “Thanks for your support.” Throughout its short run, reviewers raved about Blue Dog’s ribs, sausages, chicken, and pulled pork, which were all prepared using a wood smoker in the building’s adjacent courtyard.

COMING SOON

Quality Snowballs: The Food Market chef/owner Chad Gauss is bringing the city’s token treats to the Avenue in Hampden just in time for snowball season. Expected to debut on May 1, the 10-foot shipping container muraled by local artist Paige Orpin sits in the small parking lot on the side of the church building at 1014 West 36th Street—which is just across the street from The Food Market. “It’s nice to be able to control what’s going on from directly across the street,” Gauss says. In keeping with his playful style, the stand will offer the classic egg custard with marshmallow, while also featuring fun flavors with unique toppings.

Look out for banana-Oreo, strawberry shortcake, dirt-cup, coconut cream pie, crème brûlée, and even s’mores flavored ice with torched marshmallow on top. The team also has ideas to create açaí snowballs and incorporate fresh herbs and fruits “so that it’s not just the sugary syrup juice and that’s it,” Gauss adds. On the heels of opening DIY stir fry spot TigerStyle behind the Avenue, the chef says he’s looking forward to introducing another concept in the neighborhood. “It’s kind of like our playground,” he says. “We’re just looking to have fun and to find more ways to enjoy what we do.” 1014 W. 36th St.

Blackwall Hitch: After much anticipation, this Annapolis favorite—which also operates locations in Alexandria, Virginia and Rehoboth Beach, Delaware—is finally bringing its massive menu of fine-dining fare to the Inner Harbor next month. Opening on the first floor of the Candler building on East Pratt street, the 10,000-square-foot restaurant will feature worldly dishes by executive chef David Montanz. The menu is expected to mirror the restaurant’s other locations, which highlight staples like filet mignon, shrimp and grits, scallops with saffron risotto, pulled short rib carbonara, and classic jumbo lump crab cakes with roasted corn salsa. 700 E. Pratt St.

The Tilted Row: Cafe Fili loyalists will be happy to hear that owner Ziad Maalouf, along with his partners Jim Campbell and Nancy Hooff, are opening a sister-spot in Bolton Hill the week of May 20. Located on the bottom floor of the brand new Jordan apartment building, the neighborhood spot will have an inviting feel with warm woods and soft colors. Chef Andrew Thomas, previously of Donna’s and The Elephant, will oversee kitchen operations, while the bar program will be headed up by former Woodberry Kitchen bartender Hannah Baker. The team will source ingredients from local farms and its own herb garden, and craft global dishes like cedar salmon tagine, pretzel pork schnitzel, lamb ragu pappardelle, and buttermilk biscuits with bourbon-chili glaze. To pair with the elevated pub fare, Baker will feature creative cocktails, 10 beers on tap, a boutique wine list, and an impressive collection of more than 120 single malts and bourbons. 305 McMechen St.

NEWS

Atlas Expands to Cross Street Market: This week, the team behind Harbor East behemoth Atlas Restaurant Group announced plans to expand their reach across the harbor next year. Amid rumors of a deal to open a concept inside the renovated Cross Street Market in Federal Hill, Atlas released a statement confirming that the group is currently in lease negotiations to debut an anchor crab house and seafood market inside the space. “The concepts will be two new brands and interior designs that will be unique to the city,” the statement reads. “We look forward to being a part of the Federal Hill community.” If all goes well with leasing, both are expected to debut in April of 2020.

In the meantime, three of the veteran vendors at Cross Street will be the first to reopen inside the new space next month. Market regulars will be able to get reacquainted with Henry Reisinger of Fenwick’s Choice Meats, John Nichols of Steve’s Lunch, and Pete Pittas of The Sweet Shoppe. A roster of nine newbies—including SoBeachy, Phubs, and Rice Crook— are expected to follow suit this spring, and additional pizza, wine bar, vegan, fried chicken, and grocery concepts will be announced in the coming weeks. 1065 S. Charles St.

Petit Louis Bistro Launches Fundraiser for Notre Dame Cathedral: In true Baltimore spirit, this beloved French bistro in Roland Park is lending a hand in the wake of the tragic fire that tore through the Notre Dame Cathedral in Paris earlier this week. For two weeks starting on Monday, April 22, the restaurant will be offering a special $59 lunch and dinner menu that will benefit reconstruction efforts. A portion of all proceeds from every multi-course meal served will be donated to Friends of Notre-Dame de Paris, which is dedicated to rebuilding the landmark. All guests who visit the bistro will also have the option to donate additional funds. 4800 Roland Ave. 410-366-9393

OUTDOOR OPENINGS

LB Skybar: It’s been a big week for the historic Lord Baltimore Hotel downtown. On the heels of welcoming new executive chef Beth Dinice, the property is preparing to open its 19th-floor Skybar for the season on Friday, April 26. This year, guests can expect new furniture, additional areas for private events, and a revamped menu of shareable plates. Take in the killer views while sipping cocktails and snacking on Old Bay chips with onion dip, pit beef bao buns, or shrimp kebabs with cilantro aioli. Additionally, the hotel’s new partnership with Mera Kitchen Collective will bring a special takeover menu to the bar every Wednesday evening. 20 W. Baltimore St. 410-539-8400

Noona’s: Speaking of al fresco fare, this Midtown pizza spot recently unveiled its new 12-seat patio overlooking MICA’s Mount Royal Station. Simultaneously, chef Cai Lindeman launched weekend brunch service. Snag a seat outside on a sunny Saturday or Sunday to enjoy Italian-inspired dishes including ricotta pancakes, pancetta omelets, maple-glazed bacon, and crispy confit potatoes. To wash down all of the mid-morning eats, Noona’s also offers $5 prosecco on tap, $6 mimosas, and $6 micheladas made with Old Oriole Park Boh from Peabody Heights. 1203 W. Mt. Royal Ave. 410-424-0857

EPICUREAN EVENTS

4/19: Beach Party at Peko Peko Ramen
In celebration of its newly acquired liquor license, the team at this Charles Village ramen shop is throwing an all-day beach bash with plenty of themed cocktails to go around. Stop by for an early summer kickoff featuring free merch and giveaways like complimentary ramen bowls and buckets of beer. 7 E. 33rd St. 11:30 a.m.-11:30 p.m.

TO 4/21: Maryland Food Truck Week
There’s still time to support your favorite kitchens-on-wheels during this annual event, which closes out on Sunday, April 21. Throughout the week, local food trucks have been hosting festivities all over town to benefit Meals on Wheels, and there are still rallies planned everywhere from Elkridge to Bowleys Quarters this Friday. Aside from the official events, it’s also a great time to track down your favorite trucks. Among the many mobile kitchens participating include 410 Empanadas, Goganics, Crossroads Bistro, Kuya’s Kitchen, Shareef’s Grill, Miss Twist Ice Cream, and Dizzy Cow Pizzeria.

SHUT

Mustang Alley’s: Throughout its 12-year run, this hybrid bar-and-bowling alley has been home to many fun-filled nights spent sipping local beers while chowing down on classic bowling snacks. Unfortunately, next month will be the last for the staple destination near Little Italy. Co-owner Mary Koch recently told the Baltimore Business Journal that, while business is good, Mustang Alley’s came to the end of its lease term and was unable to negotiate a new one, so it will be closing in June. Here’s hoping new owners come in to revive the bowling alley, but, in the meantime, stop by to bowl one last game while enjoying pub grub like Old Bay wings, cheeseburger sliders, and cheesy pizzas. 1300 Bank St. 410-522-2695