COMING SOON

Tiki Bar at Hotel Revival: No matter the season, tiki cocktails are all the rage. And it only seems fitting that the greenery-filled Garden Room on the top floor of Mt. Vernon’s Hotel Revival would get in on the trend. Beginning November 8, the space that was formerly used solely for private parties will be open Thursday-Saturday as a destination to take in the panoramic views while sipping herbaceous drinks crafted by bartender Bryan Reinhold. Among the options include the “Mojo’s Jojo” (Monkey Shoulder scotch and apricot liqueur), the “Firebird” (Vida mezcal and Blackwell rum), and the “Suffering Willow,” which fuses apple brandy with Bluecoat gin. Overseeing the Garden Room program will be Revival’s new lead bartender Ian Clark—a local industry veteran who has nearly 20 years of experience managing spots such as Peter’s Inn, Penny Black, Nacho Mama’s, and Modern Cook Shop.

THB Bagels & Deli Expanding to Owings Mills: On the heels of announcing a forthcoming location in Columbia last month, the owners of THB Neighborhood Bagelry + Deli are expanding their footprint yet again. A sixth location of the beloved breakfast-and-lunch spot will open at Mill Station, the site of the former Owings Mills Mall, this summer. But the growth isn’t stopping there—the family-owned business plans to open two additional locations annually through 2025. For now, Owings Mills and Columbia locals can get excited to have the signature New York-style bagels and sandwiches right in their backyard.

OPEN

Uptown Abbey: This cleverly named Abbey Burger Bistro spinoff is now officially up and running in Mt. Washington. After years of operating locations in Federal Hill, Ocean City, and Fells Point, husband-and-wife owners Russ and Marigot Miller—along with business partner Jason Zink of Smaltimore—have expanded yet again, bringing their outside-of-the-box burgers, greasy tots, spiked milkshakes, and pages-long beer list to the former home of The Nickel Taphouse. Featuring fresh bar tops, new flooring, and roll-up style garage doors, the revived corner spot offers the classic Abbey sports-bar vibe along with a few new additions to the menu. Aside from the signature burgers (this month’s featured meats include wild boar, camel, and New Zealand red deer), be on the lookout for steamed seafood offerings like Gulf shrimp with Old Bay, PEI mussels in garlic sauce, and little neck clams with butter.

Bambao: Earlier this week, the former Manchurian Rice Co. space in Harbor East made its debut as this Asian-fusion destination for bao buns and bubble tea. Created with feedback from Johns Hopkins Carey Business School students, the mindful concept highlights dishes including Sambal honey fried chicken, bulgogi short rib buns with pickled Asian pear, pork and crab fried rice, and Buddha bowls topped with pearled barley and edamame. Bambao will also offer origami as an activity for diners to enjoy in the zen space—which features dark woods, neutral tones, interior greenery, and a mural by Kelly Walker of ArtStar Paintworks.

Old Line Cocktail and Wine Bar: As this Highlandtown distillery gets ready to release its eight-year-old American single malt whiskey this weekend, the team is also celebrating the launch of its new satellite bar inside Cross Street Market in Federal Hill. Co-founders Arch Watkins and Mark McLaughlin have collaborated with the team at the newly renovated market to dream up the concept for the bar—which will pour local beer and wine, and, of course, focus on cocktails made with Old Line’s award-winning whiskies and rums. Just in time for the chilly temperatures, the bar has introduced warming happy hour deals such as $5 rum apple ciders and $1-off wine and beer.

SHUT

The Laughing Pint: Sadly, this year’s annual “Misfit Thanksgiving” potluck at The Laughing Pint will be the last. After 13 years, owner Shannon Cassidy is passing the torch to new owners who will introduce another concept, but she says she’s leaving the beloved Highlandtown hangout in “wonderful hands.” A closing party will be held on Saturday, November 23, followed by the potluck and official last day on Thanksgiving. “I am so thankful for the love and support we have received over the past 13 years,” Cassidy announced via Facebook.

Sam’s Canterbury Cafe: Last weekend, this Tuscany-Canterbury community spot shuttered its doors for good. “With mixed emotions and heavy hearts, we have made the difficult decision to close the cafe,” husband-and-wife owners Michael and Jennifer Myers announced via Facebook. “We thank each and every one of you for supporting the mission as well as making a lifetime of memories at the cafe.” The two opened the spot nearly three years ago as a place to provide meaningful employment for their son, Sam, as well as other adults living with Autism Spectrum Disorder (ASD). Not only was the inviting hangout known for its baked goods, coffee drinks, and breakfast sandwiches, but it was also praised for its thoughtful design (minimal patterns and earthy tones) and programming catered toward those living with ASD. Here’s hoping we’ll see Sam’s smiling face elsewhere sometime soon.

OPEN

Bon Fresco: This homegrown coffee-and-carb chain—which has shops scattered everywhere from Columbia to Beltsville—opened its first Baltimore location in the Inner Harbor last week. Dooby’s owner Phil Han, whose father-in-law founded the chain in 2008, is spearheading the new shop between Pratt and Lombard streets. His team will follow Bon Fresco’s recipes, highlighting stuffed sandwiches on house-baked ciabatta rolls. (Standouts include the Tuscan Chicken with grilled veggies and famous London Broil topped with red onions and dijonaise.) In addition, the cafe offers breakfast sandwiches, salads, soups, DIY grain bowls, house pastries, and tons of coffee drinks.

Bentley’s Restaurant, Bar, and Lounge: Adding to Charm City’s recent jazz renaissance is this new restaurant and live music venue in Mt. Vernon. On the heels of Keystone Korner’s debut in Harbor East, Bentley’s is now officially open on Antique Row—offering a comfort food menu and weekly jazz, soul, and R&B performances. Diners can tap their feet along to the live soundtrack while enjoying dishes such as beef brisket in a red-wine demi glace, filet mignon topped with crabmeat, and crispy skin salmon with sweet potato mash. Bar snacks include Old Bay wings, peach-glazed shrimp, and Baja fish tacos.

DAYTIME DINING:

Noona’s: Speaking of Han, his pizza spot in Bolton Hill is now open for lunch. As MICA students and faculty return to the neighborhood for the fall semester, the restaurant is now open at 11 a.m. Tuesday through Friday. To accommodate those with limited lunch breaks, Noona’s will feature pub-style service during the day (diners pay at the bar and have their food brought to them) with featured dishes including the house burger, a tomato and mozzarella sandwich, and a farro grain bowl with soft boiled egg and late-summer herbs and veggies.

Topside: Hotel Revival’s rooftop restaurant is also launching daytime service this fall. Beginning Thursday, September 19, Topside will open from 7-10:30 a.m. for breakfast and then reopen from 11:30 a.m.-2:30 p.m. for lunch. Executive chef Scott Hines’ breakfast menu will include egg white frittatas and grilled French toast with chantilly cream, while the lunch lineup will feature classic Maryland crab soup and an ancient grains salad with pickled fennel. The first day of the new service just so happens to coincide with Moveable Feast’s Dining Out for Life fundraiser, which donates 25 percent of proceeds from participating restaurants to feeding locals in need.

COMING SOON

Roll Ice Cream & Coffee: Great news for sweet tooth fiends in Mt. Vernon. Highlandtown staple Roll Ice Cream & Coffee is bringing its customizable confections to the neighborhood with a new stall at Mount Vernon Marketplace. Opening on Saturday, August 31, the spot will offer its made-to-order treats that freeze a liquid ice cream base on a subzero plate before mixing in toppings and rolling it up in a cup or waffle taco. Although add-ins can be mixed and matched, co-owners Jason Werner and Jessica Reyes also offer house creations like the popular “Couch Surfer”—which tops a chocolate base with potato chips and caramel popcorn. In keeping with the local feel, the owners also collaborate with area purveyors like Wight Tea Co. and Ceremony Coffee to create their matcha and coffee flavors. Stop by the grand opening from 2-6 p.m. this weekend to sample signature ice cream concoctions and coffee drinks offered exclusively for the grand opening.

Heritage Smokehouse: Industry insiders know George Marsh as the former head chef and butcher at Parts & Labor in Remington, where he specialized in whole-animal butchery and supplied cuts to sister restaurants (including Woodberry Kitchen) and customers in the retail shop up front. “A lot of people are uncomfortable if their meat doesn’t come in a little shrink-wrapped Styrofoam thing,” Marsh told us back in 2016. “I want people to connect with it, see it, get used to it, get comfortable with it. Everyone’s gotten so desensitized to what meat is and what it looks like.” Now, the chef is bringing those philosophies to a new spot of his own. Slated to open in the former home of Murphy’s Bar in Govans by the end of the year, the York Road restaurant will offer smoked meats, locally sourced sides, and a family-friendly setting with arcade games.

EPICUREAN EVENTS

8/30-9/1: Water Song Pop-Up at R. House
Head to R. House sometime during the long Labor Day weekend to get a taste of Yunnan, China by way of Remington. Water Song will be setting up shop in the food hall’s rotating pop-up stall to serve authentic Mixian rice noodles in a tasty broth with pickled mustard greens, a touch of meat, and lots of chili oil.

SHUT:

Minnow: Last weekend, brothers Ben and Jake Lefenfeld served their last orders of crab toast and crispy tofu at this nautical-themed restaurant in Riverside. Open since May 2017, the La Cuchara sister-spot became known for its fish dishes and weekend drag brunches. Although regulars are sad to see Minnow go, the owners aren’t going anywhere. They recently decided it was time for a change and are planning to reopen the restaurant as a new concept called The Hot Dry this weekend. Stay tuned for more details and an exclusive interview with the Lefenfeld brothers on our Local Flavor Live podcast.

COMING SOON

Abbey Burger Bistro: Husband-and-wife owners Russ and Marigot Miller—along with their business partner Jason Zink of Smaltimore—have already graced Federal Hill, Fells Point, and Ocean City with their mouthwatering burgers and tots. This fall, they’re expanding yet again with another Abbey spinoff in the former home of The Nickel Taphouse in Mt. Washington. This time around, the team is partnering with chef Patrick Morrow to add to Abbey’s sports bar vibe with seafood steamers like shrimp and clams. “We want to use the Abbey concept and keep some of the exotic meats, but also add some things to broaden it up a little bit,” Russ says.

A renovation will yield new floors and revamped bars that will emphasize local and Belgian craft drafts. Of course, in keeping with Abbey tradition, the plan is for the bar to be a hub for European soccer matches. Having grown up in the area, Russ adds that he’s excited to enhance the dining scene in North Baltimore. “Our food scene in Baltimore is continuing to grow and get better and better,” he says. “It’s exciting that we’re stepping up our food game and it’s being recognized from all over.” 1604 Kelly Ave.

On Top Hot Dogs + Burgers: Chef Federico Tischler is shifting his focus from Venezuelan street food to all-American classics at his stall inside R. House in Remington. This Friday, the former White Envelope concept will transform into On Top Hot Dogs + Burgers, Tischler’s new brainchild inspired by his grandmother’s ability to whip up meals using whatever she could find in the refrigerator. “You learn how to cook using recipes, but at the same time, using associations and the ingredients available to you,” he says in a statement. In keeping with that mentality, Tischler will highlight hot dogs topped with mish-mashed ingredients. (The signature “Bullet on the Blue Sky” dog comes dressed with bacon, cheddar cheese, red cabbage, and ground crispy plantains.) Additionally, the menu features classic burgers with DIY toppings including everything from fried egg to confit cherry tomatoes and 12 different sauces. 301 W. 29th St.

Papi’s Tacos: It’s an exciting month for this Fells Point taqueria best known for its Mexican street vibe and killer margaritas. Not only is the Aliceanna Street staple celebrating its fifth birthday this week, but a second Papi’s is expected to debut any day now in the former home of Dimitri’s Tavern in Hampden. Opening across the street from its sister-restaurant Wicked Sisters on Falls Road, the new location will mimic the style of the flagship with its signature antojitos (small snacks) and build-your-own street tacos in a space decorated with interior greenery and lots of sugar skulls. While patiently awaiting the new opening, fans of the restaurant are invited to celebrate Papi’s big birthday at the Fells Point location tonight. Swing by for specials including $5 house margaritas and house wines, $4 sangria, $3 draft beers, and $3 shots of tequila. 1703 Aliceanna St. 410-299-8480

NEWS

Yelp Names Baltimore a Top Foodie City: On the heels of last week’s James Beard Award semifinalists announcement, the national acclaim keeps rolling in for the local dining scene. This week, Yelp ranked Baltimore among its top 10 foodie cities throughout the country. In compiling the list, Yelp’s data science team examined factors such as ratings, reviews, cuisine diversity, and percentage of food photos to determine where users love to eat right now. Coming in at No. 9, Baltimore’s write-up gives nods to our casual pubs, award-winning chefs, and food halls—specifically mentioning spots such as Water for Chocolate and Annabel Lee Tavern. We’re in the company of famous foodie hubs including St. Louis, Houston, San Diego, Honolulu, and San Francisco.

Grand Central Sold to Landmark Partners: It’s the end of an era for this decades-old dance club in Mt. Vernon, a landmark in the LGBTQ community, which was put on the market by longtime owner Don Davis more than a year ago. “My heart has always been there,” Davis told us after making the decision in 2017. “I’ve met so many wonderful people in the past couple of decades. I’ll miss it, but it’s just time.” Last week, it was announced that the club had finally sold to local developers Landmark Partners—the firm behind the City House coworking space located just a few blocks away from Grand Central on Eager Street. For now, the bar remains open under new management, but in the coming months the new owners plan to transform the space into an office building with two retail storefronts on the street level. Stay tuned for more updates. 1001 N. Charles St. 410-752-7133

Sandlot Sets Spring Reopening Date: The current frigid temperatures might make it difficult to envision sipping frozen cocktails at Sandlot in Harbor Point, but the waterfront hangout will be back up and running before we know it. The Woodberry Kitchen sister-spot will officially reopen for the season on May 3. Throughout the past two summers, we’ve gotten to know the beach-themed peninsula as a social spot for enjoying lawn games, live music, and eats on a stick. This time around, expect all of the same attractions with a slew of new events including silent disco parties, plant workshops with B. Willow, wine tastings with Old Westminster Winery, and sunset cruises on board the Baltimore Water Taxis. 1000 Wills St.

EPICUREAN EVENTS

3/8: International Women’s Day at Topside
Gather your favorite boss babes and head up to Topside on the 14th floor of Hotel Revival for this Women’s Day celebration benefiting My Sister’s Place—a local resource center serving women and children experiencing homelessness in the city. The bar will be offering $5 wine specials for all of the ladies, and from 5-9 p.m., a percentage of all purchases will be donated to the cause. Aside from the wine, the bar team will feature a special cocktail dubbed the “Friday Evening”—a nod to Baltimore suffragist and philanthropist Mary Elizabeth Garrett and her friends. 101 W. Monument St. 410-727-7101

3/11: Moccagatta Wine Dinner at Cinghiale
Next week, Cinghiale in Harbor East is welcoming master vintner Martina Minuto all the way from the Barbaresco in Piedmont region of Italy. The wine-making expert works on her family’s estate in Barbaresco, which has roots dating back to the 1800s, and will pair several of their wines with a special menu by executive chef James Lewandowski. Dishes on deck will include roasted forest mushroom bruschetta, beef tenderloin with smoked potato puree, and a hazelnut cake with dark chocolate cherry sauce. 822 Lancaster St. 410-547-8282. $129

SHUT

Lupa: Foreman Wolf Restaurant Group served the last meal at its Roman trattoria in Columbia last weekend. After transitioning from Petit Louis in January of 2018, Lupa quickly became a neighborhood spot for housemade pasta, focaccia pizzas, and some of the best gelato this side of the pond. “We love Lupa and will miss Howard County and all of our regular guests,” Foreman Wolf co-owner Tony Foreman said in a statement. Foreman went on to explain that the restaurant’s investors were no longer interested in funding the spot. “We’re proud and grateful for our time here.” 10215 Wincopin Cir, Columbia

Trinacria Cafe: Stationed on West Centre Street across from Mount Vernon Marketplace, this neighborhood cafe is a go-to for glasses of wine paired with Italian pastas and subs. (Not to mention the lively drag brunches.) But, for the time being, regulars are going to have to visit Trinacria’s decades-old flagship market on West Paca Street to quell cravings. Owner Vince Fava posted a handwritten note to the cafe’s front door last week, which announced that the spot will be closed “until further notice.” Luckily, the downtown deli is open for business to hold everyone over until the Mt. Vernon location—hopefully—reopens in the coming weeks. 111 W. Centre St.

While there’s a lot to boast about within Baltimore’s nightlife scene, there is one thing lacking: a plethora of rooftop bars. After all, there’s nothing quite like enjoying an after-work cocktail while taking in panoramic skyline views.

So, when the San Francisco-based Joie de Vivre Hospitality Group took over the Peabody Court Hotel in Mt. Vernon, they were smart to take advantage of the panoramic windows on the 14th floor with views of the Washington Monument, Beaux Arts architecture, and downtown.

The resulting bar restaurant, Topside, feels airy and modern with its light woods and geometric accents. There’s a loose beer-garden theme, and bar manager Chelsea Gregoire—who earned her chops at Dooby’s, Pen & Quill, and Ida B’s Table—is the right person to oversee the program. The bar offers 13 beers on tap and a selection of more than 60 bottles and cans from local breweries such as Union Craft, Dogfish Head, and Monument City. Local brewery Peabody Heights even custom-brewed a pale ale called Thirstay (the second syllable is a punny nod to the hotel).

Gregoire also flexes her creative muscle when it comes to cocktails. There’s a twist on a traditional shandy (beer-soda cocktail) that combines bourbon, pine-flavored Génépy des Alpes, lemon, bitters, and the Thirstay pale ale garnished with macerated cherries. There’s also the acidic and gorgeous Shrubs n’ Rosés with gin, strawberry-dill shrub, rosé vermouth, lemon, egg white, and pink peppercorns served in a coupe glass.

Topside top brass was also smart to hire local chef Wilbur Cox (culinary creds include Charleston and B&O American Brasserie) to execute a seafood-focused menu with standouts including crispy fried oysters with spicy mayo and a refreshing local fluke ceviche.

There are plenty of ways to appreciate Topside. Maybe you’ll sip on a delicious old fashioned (made with Maryland rum), play a game of foosball in the corner, or simply delight in your front-row seat to a beautiful Baltimore sunset.

While some might raise an eyebrow at a cocktail arriving garnished with a straw made from raw pasta, The Laughing Pint owner Shannon Cassidy says that her patrons embrace the sipping substitute.

“Our customers are pretty forward thinking,” says Cassidy, who started using bucatini pasta straws at her Highlandtown bar about a month ago. “People have generally really liked how we’ve always used recyclable cups and napkins, so they were pretty excited about it.”

Cassidy’s approach is part of a larger environmental movement that a number of local business owners are implementing in order to eliminate the use of plastic straws entirely.

According to the global Plastic Pollution Coalition, on a daily basis Americans use more than 500 million plastic straws—which end up contaminating oceans and harming marine life. At this rate, the World Economic Forum estimates that our oceans will be filled with more plastic than fish by 2050.

“Bettering the environment and the community is something that is always on our minds,” says Sarah Bach, who heads up marketing efforts for local bakery and cafe chain Atwater’s. “With us being so close to the Bay, we wanted to do something that would have a lasting impact on our streams, beaches, oceans, and landfills.”

On Earth Day last month, Atwater’s officially nixed plastic at all six of its locations in favor of biodegradable straws going forward. Bach says that the team did a good amount of research ahead of the turnover, and ultimately decided on compostable tubes made from corn by Jessup-based Acme Paper & Supply Co.

“I don’t think that people can tell much of a difference,” Bach says. “We just wanted to make sure that it wasn’t falling apart, and pretty much felt the same.”

Durability is top of mind for bartenders, who are looking to make the switch to recyclable products. While most paper straws are known to get soggy quickly, the new Hotel Revival in Mt. Vernon has found that American-made Aardvark Straws are a long-lasting alternative.

Aside from being strong and flexible, the compostable cylinders are made from food-grade approved inks so that they don’t bleed into the cocktails.

“Our national director of bars did a lot of research on this,” says Chelsea Gregoire, bar manager at Topside inside the hotel. “She would try out a bunch of non-plastic straws in tons of beverages. This was the one that held up best.”

The Laughing Pint’s pasta straws—which were inspired by a viral video about a restaurant using them in England—are stronger than one might think. Cassidy also did a lot of experimenting to see how the pasta would react in different liquids.

“Regular straws are pretty thin-walled, but these are a little harder and thicker and usually last for a whole drink,” she adds. “People who drink faster can get a couple of drinks out of the same straw, but it does eventually give out.”

She assures customers that the bucatini doesn’t have much of an effect on flavor. In fact, she says that many of her regulars enjoy that the alternative is edible.

“People snack on them,” she says with a laugh. “They’ll just be sipping their drink and the next thing I know they’ll be like, ‘I just bit my straw.’”

Many anti-plastic organizations are focused on changing the consumer’s mindset about straws. A lot of these institutions say that straws aren’t essential, but bar owners keep some on hand for those who have dietary restrictions or require physical accommodations.

“For most people, it’s more of a luxury,” Bach says. “It’s all about taking the small steps. If other restaurants and people in the community start to do the same thing we’re doing, it can make a huge difference.” 

Outside the entrance of the new Hotel Revival at 101 West Monument Street, a black-and-gold plaque details the roots of the site, which dates back to 1929 and operated as a 12-story apartment complex until the early ’80s. It was later transformed into The Peabody Court Hotel, and the team behind San Francisco-based Joie de Vivre took over the property in 2016 to oversee Revival’s multi-million-dollar renovation.

Although the hospitality group operates other boutique hotels all over the country, Revival isn’t a carbon copy of another national chain. In fact, a laundry list of Baltimore artists and makers—including the likes of painter Greg Gannon, Younts Design in Clipper Mill, and Mt. Vernon-based SM+P Architects—helped to execute the final product.

“Every detail tells a story,” says general manager Beth Brainard. “We’re trying to create a very Baltimore-centric experience that you can’t find anywhere else.” Here are a few features that contribute to the uniqueness of the hotel, which is currently in soft-opening mode, and will officially cut the ribbon on Thursday, May 3.

Topside on the 14th floor boasts 360-degree views of Mt. Vernon
A top-level bar and restaurant, fittingly named Topside, features a laid-back gaming vibe with foosball tables, wood furniture sourced from old bowling lanes, an 18-seat bar, and panoramic views of the Washington Monument. “We wanted to create a space that is comfortable for everyone,” Brainard says. “Whether it be business travelers, locals coming from a meeting, or the gal that just walked her dog down the street with yoga pants on.” Bar manager Chelsea Gregoire oversees the beer-centric beverage program, highlighting 60 regional bottles and cans, 13 East Coast varieties on tap, and a beer-inspired cocktail list. Not to mention the “Thirstay” pale ale brewed exclusively for the hotel by Peabody Heights. In keeping with the local theme, Topside’s food menu focuses on seafood dishes (think bay scallops and a whole-fired blue catfish) from executive chef Wilbur Cox.

The hotel’s restaurant, Square Meal, is open for all-day service 
Cox’s street-level restaurant plays up its proximity to the Washington Monument with wooden bench seating that is meant to mimic the benches surrounding Mount Vernon Place. Other fun touches include a full-service coffee bar, market space with grab-and-go items, and a custom split-flap sign that rotates to display a different message to diners every 30 seconds. The all-day menu is sourced by local farms—including Liberty Delight in Reisterstown and Albright Farms in Phoenix—and includes signature dishes like a smoked white fish mousse bagel, citrus pound cake French toast, mustard green agnolotti, and Maryland rockfish with cauliflower puree. The downstairs restaurant also has its own fully-stocked bar, which includes a limited-edition bourbon bottled for the hotel by Old Line Spirits in Highlandtown.

Private karaoke rooms can be rented by the hour  
Three soundproofed karaoke rooms will allow guests to belt their favorite tunes while enjoying a custom menu of drinks and shareable bites with friends. The cozy nooks, which accommodate groups of 8-12, are powered by Voicebox, a program that allows guests to pre-schedule their playlists using a mobile app. The spaces can also be booked as private conference rooms, or for game-day watch parties.

B. Willow curated all of the interior greenery 
The team partnered with Liz Vayda of Remington plant shop B. Willow to enliven the space with interior greenery. A private garden room on the 14th floor boasts al fresco patio tiles, garden furniture, delicate drapery, succulent centerpieces, and its own bar. “There’s no outdoor element here, so we wanted to bring the outdoors in,” Brainard says. Vayda is also in the process of installing a living green wall in the space, which will produce herbs that Gregoire and Cox can use as ingredients at the restaurants.

All of the rooms have doorbells  
To harken back its days as an apartment complex, all of the hotel’s guest rooms have a residential feel. “A lot of hotels are very matchy-matchy,” Brainard says. “Everything is either mid-century, rustic, or classical. But here, we wanted it to look like a person collected things throughout their lifetime.” All 107 guest rooms feature a mix of various furniture and accent pieces. (Think touches like vintage rugs and quilts embroidered with a map of the Chesapeake Bay.)

The lobby pays homage to Howard’s Woods 

A stone’s throw away from the Washington Monument, the hotel sits on a 700-acre plot of land that was originally owned by Revolutionary War hero John Eager Howard in the early 1800s. During that time, it became known as Howard’s Woods. To commemorate the nickname, Revival’s front lobby features hand-painted murals of trees and shrubs by local artist Kelly Walker of Artstar Custom Paintworks. “I’ve never worked in a hotel that has a forest inside the lobby,” Brainard says with a laugh. “It’s pretty unique.”

Featured artists took inspiration from the Maryland Historical Society 
A whimsical wallpaper display near the lobby was created to mimic the iconic Baltimore Album Quilts—a style that dates back to the 1800s and makes use of different designs in each block. California artist Cassandra Jones paid a visit to the Maryland Historical Society do research on the quilts, and put her own spin on them with a custom collage using colorful objects like flamingos, flowers, pineapples, and beach balls to create larger patterns. “It’s kind of a trick on the eyes,” Brainard points out. “What you see is not what you get.”

John and Mary Elizabeth Garrett used to live on the property in the 1800s

The art-heavy interior is influenced by philanthropist—and renowned art collector—Mary Elizabeth Garrett, whose father John W. Garrett founded the B&O Railroad. The family’s private mansion previously sat on the Revival site, and was home to the inaugural exhibition of the Baltimore Museum of Art. There are many nods to Mary Elizabeth throughout the space, including an extensive collection of Baltimore art (Brainard estimates that 50 percent of all works displayed inside the hotel are local), and a luxe “Miss Mary” suite equipped with a king bed, restored woods, crown molding, and an oak table.

Staffers sport locally crafted uniforms

It only makes sense that the hyper-local hotel would outfit its staff with Baltimore-made accessories. The nattily dressed valets, bellhops, and greeters sport bow ties from Harbor East-based Christopher Schafer Clothier, while front desk workers don vintage jewelry from Bottle of Bread in Mt. Vernon. Local tailor Aaron Jones of Treason Toting Co. and Bushelers of Baltimore made custom aprons for the restaurant workers.

Peacock designs are featured throughout the space 
There’s more than meets the eye when it comes to Revival’s mascot, the peacock—whose feathers are displayed in wall murals, furniture, and other artistic touches throughout the space. As a symbol of resurrection and resurgence, the animal was an ideal accompaniment to the hotel’s name. “We went through several rounds of brainstorming about Baltimore, and revival was a word that popped up in every round,” Brainard shares. “All of the sudden at the end we had this aha moment where we were like, ‘This is the one.’”

Although San Francisco-based hospitality group Joie de Vivre operates boutique hotels scattered all over the country, its newest property opening in the heart of Mt. Vernon this spring won’t feel like a national chain.

“I’ve worked at a lot of places, traveled, and seen a lot of things,” says Hotel Revival’s executive chef Wilbur Cox, a Baltimore native whose 20-year career includes stints at former favorites Ixia and The Bicycle. “But the thing that is most appealing to me about Revival is that, even though it’s a company that owns the hotel, we are running it like two local, independent restaurants.”

Instead of debuting a carbon copy of one of its hotels in another city, Joie de Vivre is taking a hyper-local approach its Baltimore iteration—playing up its proximity to the Washington Monument and offering two restaurants that make use of local purveyors. Both concepts will have bar programs led by local industry veteran Chelsea Gregoire.

“I couldn’t not be a part of it,” she says about joining the project. “The way that the brand takes the approach of essentially coming into a city, owning it, and loving on it the way that they do really strikes my core. It’s what I’m all about.”

Aside from its 107 guest rooms, the 14-story hotel will boast a lobby-level restaurant and market named Square Meal, as well as a laid-back rooftop destination, Topside, highlighting seafood specialties and local beers.

“Any chef will tell you that they like to have their cash cow, high-end restaurant,” Cox says. “But they also always want to have that fast-casual place where they can be a little more creative and not worry about rules so much. This gives us that opportunity to do both. It’s kind of every chef’s dream.”

Square Meal will offer all-day service, as well as its own retail market with to-go items like local Ceremony Coffee, house-bottled sauces, cured meats sliced to order, and a selection of prepared foods. Cox has enjoyed partnering with area farmers—including Liberty Delight in Reisterstown and Albright Farms in Phoenix—to develop the seasonal menu, with signature dishes including a smoked white fish mousse bagel, soft-boiled Scotch eggs, mustard green agnolotti, and braised pork cheek with red cabbage and pickled mushrooms.

Though there will be plenty of proteins to choose from, Cox says that he’s especially excited to get creative with local produce: “Instead of drying a piece of beef and making jerky, we’ll dry cabbage leaves and make it taste like seaweed,” he says. “We’re really trying to showcase the bounty of the farmers that we’ve partnered up with.”

The downstairs restaurant will also boast a fully stocked bar, featuring a limited-edition bourbon bottled exclusively for the hotel by Old Line Spirits in Highlandtown. Upstairs, the beverage offerings at Topside will be a bit more beer-centric—with 13 East Coast varieties on tap, 60 bottles and cans, a custom brew from Peabody Heights, and a beer-inspired cocktail list.

“Think about those common flavors that you find in beer, like the citrus of a pale ale, or those roasted, nutty, chocolatey notes that you find in a great stout,” Gregoire explains. “Here, we’re breaking it down to a chemical, molecular level and trying to get to the basis of these flavors to put them into a cocktail.”

The beverages at Topside will be paired with Cox’s seafood-centric dishes including a whole-fired blue catfish, bay scallops, and a local seafood tower with mussels, clams, and crab claws. Adds Cox: “When I have an ice-cold beer, I want to be eating something that I can wash down.”

The rooftop hangout will project a laid-back vibe with foosball tables, a giant Connect Four board, and panoramic views of the Washington Monument.

“We want to do something fun,” Gregoire says. “Revival can mean a lot of things, but for me it’s a breath of fresh air. We just want to breathe new life into the city and the community.”

Enhancing the community is something that both Cox and Gregoire say they are most excited about. In fact, the dining team has already partnered with organizations like the Maryland Food Bank and Back On My Feet to help bring opportunities to aspiring chefs.

“If we don’t bring everyone with us as we are moving forward, then we are doing a disservice to our neighbors,” Gregoire adds. “If we’re doing something new, we should bring everyone alongside of us. That’s the true meaning of community.”