For most of us, vermouth is an ingredient. Swirled around a martini glass or splashed into a Manhattan, it is quickly placed back on the bar cart as the stars of the show (gin, vodka, bourbon, pick your poison) make their entrance.

But at Hampden’s The Wine Collective, co-founder Enrique Pallares and his team are on a mission to push vermouth into the spotlight, a placement it already enjoys in Spain, where the daily “hora del Vermut”—vermouth hour—brings young people out in spades to sip the fortified wine on its own, with olives and orange slices, or fizzed up with a bit of seltzer. 

Sitting in the cozy Barrel Room at The Wine Collective as Pallares pours from the first batch of his Vermú Rosé, it takes very little convincing to consider borrowing a tradition from the Spanish. The pinkish-orange concoction of the collective’s 2019 rosé aromatized with cinchona bark, Spanish oranges, chamomile, wormwood, gentian root, juniper berries, clove, and star anise is spicy and bittersweet on its own, and refreshing and mellow served “vermuteria style” with soda water, an orange slice, and an olive. There are also several vermú cocktails on offer, including a light, botanical spritz and the warm, sugary “Burnt Flamingo.”

“It’s one of the most versatile drinks out there,” says Vallares. “You can really drink it on a Sunday morning spritzed up with bubbly water, or you can mix it with sparkling wine and it’s a perfect anytime drink like the Aperol Spritz. At the same time you can have it in the afternoon, or you can serve it in like a little Nick and Nora after dinner and it’s the perfect cocktail or digestif. It’s very, very simple, and that’s why I think it’s so popular among young people in Spain.”

With trends pushing drinkers more and more toward options with less sugar and lower alcohol content, Vermú Rosé has arrived at the perfect moment, ticking boxes in flavor and versatility and clocking in at just 16.5% ABV in the bottle.

“It’s the meeting point between the distiller, the winemaker, the chef, and the witch doctor. All those [botanicals] have components that are good for you, and then you blend that with the wine,” says Vallares. “[The American palate] is learning to let go of the sugar a little bit, and it’s learning to love bitterness a little bit more. [Vermouth] has this wave of people ready for that palate, but it’s also tied to the interest in the lower-ABV stuff. There’s all these interesting forces in the booze and culinary movement in America that are perfect for vermouth.”

They may not quite be doctor’s orders, but Vallares recommends pairing the spirit with salty pintxos such as tinned fish and olives. (The Wine Collective’s smoked fish dip, served with crackers and chili crisp, is a stunner.) And look for a new red vermouth —“More vanilla forward, more herbal, more of the traditional style,” according to Vallares — launching this month. With the rosé variety already lauded by Wine & Spirits, Condé Nast Traveler, and Forbes, we look forward to adding a second style to our vermouth hour supplies soon.

COMING SOON

Cielo Verde: The beautiful top-floor restaurant space at the American Visionary Art Museum—fondly remembered as the former home Mr. Rain’s Fun House and most recently Encantada—will finally see a new tenant later this month. Spearheaded by chef Irena Stein of Canton’s Alma Cocina Latina and Azafrán on the Johns Hopkins University campus, the lunch and weekend brunch destination will focus on locally sourced sandwiches, salads, and soups. Menu highlights will include a gem lettuce salad with herbed walnuts, fig and thyme toast, vegan banh mi sandwiches, and sweets from Bramble Baking Co. and Sacré Sucré. “My intention was to unify the connection between food and culture,” Stein said in a statement, “a culture where there is a deep-rooted appreciation of food that transcends flavor, into gratitude of the earth and bounty from which it came.” In addition to the daytime service, the space will be available for catered dinners and private events.

Ben’s Chili Bowl: Half smokes and chili cheese fries are headed to Horseshoe Casino next month. As part of the $1 million remake of the casino’s food court-style Baltimore Marketplace on its first floor, the famous Washington, D.C.-based eatery will open a stall slinging its classic chili-topped hot dogs, fries, and burgers in early March. The South Baltimore location will mark the first Ben’s Chili Bowl in Maryland, bringing with it a 62-year history that has included visits from the likes of Martin Luther King, Jr., Barack Obama, Bono, and Chance the Rapper.

Riverside Tap House: Federal Hill residents have been wondering about the status of the former Das Bier Haus space on the corner of Light and East Randall streets, which closed last year after its owners worked to resolve structural issues that plagued the building. Sadly, the German beer hall never reopened, but a new pub has taken over the space. Riverside Tap House is expected to debut in the renovated building later this month, featuring a menu of draft beer, burgers, and other pub fare.

Thai Landing: Towson’s Shops at Kenilworth will soon house a second location of this Midtown-Belvedere mainstay. Moving into a 1,750-square-foot stall on the lower level of the mall this spring, the authentic Thai eatery will offer specialties including Northern Thai curry noodles, pineapple fried rice, “Pla Rad Prig” red snapper with hot chili and basil, and an assortment of Thai teas.

NEWS

Cocina Luchadoras Gets a Shoutout in Bon Appétit: Those who subscribe to the renowned food bible will notice a familiar name in the latest issue’s “Taco Nation” cover story. Upper Fells Point taqueria Cocina Luchadoras was praised for its “Cochinita Pibil” taco, which stuffs citrus-marinated pork into the spot’s scratch-made corn tortillas. We’re beyond happy to see that the dishes—which graced our own taco cover in October 2017—are getting some well-deserved national attention.

EPICUREAN EVENTS

2/15: Union Collective Chocolate Festival
What better way to celebrate Valentine’s Day weekend than with a selection of chocolate-themed treats from the merchants inside Union Collective? In addition to drink deals and live DJ entertainment, chocolate lovers will enjoy Jinji’s Chocolate-covered espresso beans from Vent Coffee Roasters, a special chocolate liqueur from Baltimore Spirits Company, Union’s limited-edition Snow Pants Stout aged with cocoa nibs and cinnamon, and, of course, a flight of chocolate ice cream flavors and a signature milkshake from The Charmery. Guest vendors at the inaugural event will also include the experts from Charm School Chocolate and Anandi Chocolate.

SHUT

Howl at the Moon: Regulars at this lively piano bar inside Power Plant Live have until February 29 to get their last song requests in. The spot, which has been a fixture in the downtown nightlife district for the past 20 years, will close its doors for good on Saturday, February 29. “We want to thank each and every one of you for the last 20 years,” reads a message posted to the bar’s Facebook page. “It’s a bittersweet goodbye, but there will be many more opportunities to howl with us in the future at a nearby location.” The next iteration is slated to open in Washington, D.C. this spring. There’s no word yet on what will become of the bar that neighbors Ram’s Head Live, PBR, Mosaic Lounge, and others in the area.

EAT

Nov. 9: All Things Apple

Union Collective, 1700 W. 41st St. 12-5 p.m. Free.

Move over pumpkin, apple is winning this round of the great fall flavor throwdown. This Saturday, Union Collective businesses will pledge their allegiance to the superior fall fruit with this first-ever apple festival, featuring everything from apple pie shakes and ice cream at The Charmery to an apple-themed climb at Earth Treks Hampden. Mosey throughout the space to sample an apple-takeover menu at Well Crafted Kitchen, a special release at Baltimore Spirits Company, and fall-inspired syrups at Vent Coffee Roasters. Plus, get a first look at new neighbor The Wine Collective, which will be open for tours during the festivities.

DRINK

Nov. 9: Fall Fling & Golden Edition Release

Old Line Spirits, 200 S. Janney St. 3-11 p.m. Free

It’s been a big week for Old Line Spirits: The distillery opened its long-anticipated cocktail and wine bar at Cross Street Market on Tuesday, and on Saturday, it will host its annual fall fling and whiskey release. Stop by the Highlandtown spot on Saturday to be one of the first people to sample Golden Edition, the nation’s oldest American single-malt whiskey made from 100 percent malted barley and aged in white-oak barrels. After snagging a bottle of this rare spirit, stick around for live music, eats from Charm’d Kitchen, beer by Monument City Brewing Company, and sips from Old Line’s fall cocktail menu.

SEE

Nov. 9: Maryland Art Place Fall Benefit

Maryland Art Place, 218 W. Saratoga St. 7 p.m.-1 a.m. $40.

Don your finest Great Gatsby-inspired garb (flapper dresses and fedoras encouraged) and head to Maryland Art Place for a jam-packed night of art, entertainment, and roaring ’20s debauchery. Watch live performances by artists from the gallery’s Tri-Annual MSAC Juried Show, including the likes of Dominique Zeltzman, Shonnita Johnson, and Stephanie Barber, before exploring the second and fifth floors to see new interactive works. In the main gallery, cheer on local cabaret singer Mariah Bonner, rockabilly band Jumpin’ Jupiter, and Baltimore drag queens Bambi Galore and Miss Calculated during this rousing all-night fundraiser for the contemporary art space.

HEAR

Nov. 8: LUXE

Baltimore Soundstage, 124 Market Pl. 9 p.m.-12 a.m. $5-10.

If there’s one local drag queen who can guarantee a turnout from all corners of the music, fashion, and entertainment sectors of the city—it’s Baby. Pack the Baltimore Soundstage on Friday night to hear beats from DJKB, Trillnatured, and Lemz, along with live shows by drag performers Betty O’Hellno, Iyana Deschanel, Pussy Noir, and Baby herself. Start planning your looks early for this all-night performance party and dance the night away alongside hosts like punk queen Alastor and musician Hunter Hooligan.

DO

Nov. 8: Lit City Baltimore

400 St. Paul St., 8-11 p.m. $40.

Although the first-ever Brilliant Baltimore festival comes to a close at the end of the weekend, the party isn’t over yet. Join hundreds of glow-in-the-dark revelers in the light tunnel on Saint Paul Street for this all-inclusive bash, featuring an open bar, snacks from local spots like SoBo Café and Refocused Vegan, and nonstop beats by DJ CoryT. Wave your glow sticks to the beat and celebrate another year of transforming downtown into a truly lit city.

EAT

Nov. 2: Stars, Stripes, and Chow

South Point, Port Covington. 1-4:30 p.m. Free-$50.

There’s nothing better than a warm bowl of chili on a brisk fall evening. Presented by the Baltimore Orioles, The Baltimore Station will host this fifth chili cook-off fundraiser to further its mission of helping veterans overcome daily obstacles and regain self-sufficiency. Come hungry and judge unlimited chili samples made by local teams competing for awards such as Best Chili, Best Decorated Booth, and the crowd-selected People’s Choice Award. In between bites, entertain the kiddos with activities like sack racing and face painting.

DRINK

Nov. 1: Skeleton Spirit Halloween Dance Party Extraordinaire

Union Collective, 1700 W. 41st St. 9 p.m.-1 a.m. $10.

Who says that costume parties and spooky shenanigans have to end on October 31? This Friday, don your Halloween costume one last time and head to Union Collective for an all-out dance party, featuring a cocktail and beer bar by Sugarvale, eats by Dooby’s, and tunes by DJ Cian Noteman. This ghouly shindig also marks the fourth birthday of The Baltimore Spirits Company, and to celebrate, the award-winning distillery will debut its latest concoction, the Skeleton Spirit, during this bone-shaking anniversary party.

SEE

Nov. 2: DÍa de los Muertos

The Walters Art Museum, 600 N. Charles St. 11 a.m.-4 p.m. Free.

This beloved Mexican holiday—translated to “Day of the Dead”—is a colorful celebration filled with music, sugar skulls, and marigolds that honor family members and loved ones who have passed. Luckily for locals, the Walters Art Museum hosts one of the largest celebrations in the region, bringing traditional dance performances, Mexican folk-art activities for families, authentic snacks and drinks, and a community altar to its halls. After the festivities, stick around to take tours of the collection in English or Spanish.

HEAR

Nov. 2: BMORE Lit!

Patterson Park, 27 S. Patterson Ave. 6:30-8:30 p.m. Free.

Although Light City and the Baltimore Book Festival have combined to create Brilliant Baltimore (see more below), there are still some fan-favorite traditions from the original events that will continue on, including the Light City Neighborhood Lights program. Kick off the first weekend of the citywide extravaganza with the lighting of the Patterson Park Pagoda followed by a glow-in-the-dark dance party set to classic soul and funk tunes spun by DJ Rob Macy of Save Your Soul. Dance in the light of the park’s historic observatory and be sure to check out the full itinerary of Brilliant Baltimore events running through November 10.

DO

Nov. 1-10: Brilliant Baltimore

Locations, times, and prices vary.

For the first time ever, two of the city’s much-anticipated festivals—Light City and the Baltimore Book Festival—will be combined into one free celebration called Brilliant Baltimore, which will take place across Charm City over the next 10 days. Billed as a festival of literature and light, this one-of-a-kind event features everything from author talks and panel discussions to live music by local acts and world-class light installations. Feeling overwhelmed by the number of can’t-miss sights and sounds? Check out our activity-based guide to tailor your Brilliant Baltimore experience.

Beginning next year, oenophiles in Baltimore City will be able to enjoy a traditional winery much closer to home. Urban winery and custom winemaking facility, The Wine Collective, plans to debut inside Union Collective—the hotspot near Hampden that transformed a former Sears Roebuck warehouse into a sprawling marketplace and brewery last year—in February of 2020.

The complex already hosts Union Craft Brewing’s production space and taproom, as well as celebrated distillery Baltimore Spirits Co., so it seems only fitting that a winery joins the ranks next. The Wine Collective is a concept from partners John Levenberg, an award-winning winemaker, and Enrique Pallares who, with his wife and brother, owns boutique winery Casa Carmen in Chestertown, Maryland on the Eastern Shore.

“We’ll be a sort of co-op of wineries,” explains Pallares. “Several partner wineries will have their wines made here. We’ll have grapes coming in from several different parts of the state, and we’ll make the wine for them, and then they’ll take the wine back to their tasting rooms.”

It’s meant to mimic an Old World style of producing wine, with multiple small wineries making wines together, sharing knowledge, and fostering collaboration.

“Most people are alone in their wineries, with their methods and processes,” Pallares says. “What’s cool about this is that we’re constantly working with others. There will be a lot of cross pollination of knowledge and real collaboration.”

The 12,000-square-foot production facility and tasting room will also serve a tapas menu, similar to what Casa Carmen offers, Pallares says. (Think one-bite pinxtos, charcuterie boards, and small sandwiches like a bun stuffed with Spanish mussels and pickled carrots.) He adds that patrons can expect a space that will be the “wine version of what you can find at [Union Collective]—we want to be faithful to the history of the building and the history of the area.”

The Wine Collective also plans to offer barrel tastings, tours for patrons to see the winemaking process in action, and private gatherings.

Jon Zerivitz, co-founder and creative director at Union Craft Brewing, says that the team put out a call in a search for the right tenants—aside from the original four—when the complex opened. The Wine Collective, which Pallares and Levenberg have been working on for a year, answered the call.

“We were certainly excited,” Zerivitz says. “The concept was new to us, so there was a bit of an education process. We really took our time with them, getting to know each other to make sure it was a good fit and they make a good product. Once we did that, it was kind of a no-brainer.”

What made the project a good fit? Zerivitz says it checked the boxes it needed to—including bringing small manufacturing into the city and creating a great product that would benefit its residents, the complex, and the community at large.

“This gives our guests more choice and variety,” Zerivitz explains. “Wine is such a huge part of the alcoholic beverage scene, and to have it actually be made on site is a tremendous asset to the project—for people to see the process, taste the wine, and know it’s from Maryland agriculture.”

Pallares, who grew up in Ecuador, says Union Collective aligned with The Wine Collective’s philosophy that collaboration plays an essential role in winemaking, and other great products in general—from ice cream to craft beer to craft spirits.

“We love the fact that everybody has that type of mentality [at Union Collective],” he says.

The Wine Collective will be located on the far left end of the complex, nearest the bridge over 83. With this addition, Zerivitz says there are two openings left on the property, and the team is actively looking for the next projects.

EAT

July 27: Trifecta Food Truck & Music Festival

Maryland State Fairgrounds, 2200 York Road, Timonium. 12-11 p.m. Free-$20.

Whether you’re in the mood for a gourmet grilled cheese, some tasty empanadas, or just a good old-fashioned Baltimore crab cake, you’ll be able to satisfy your hankering here. With more than 40 different food concepts showcased, this massive gathering at the Maryland State Fairgrounds bills itself as the state’s largest food truck and music event—so you’ll certainly get the full taste of what the mobile eateries of Maryland have to offer. Kids get in free, and there will be a bevy of activities for them, such as a dunk tank, inflatable slides, and even a mechanical bull. The best part? You can enjoy the all-day live music lineup in between meals.

DRINK

July 27: Union Craft Brewing’s Anniversary Celebration

Union Collective, 1700 W. 41st St #420. 6-11 p.m. $35-110.

Come out and party with Hampden’s hometown brewery as it rings in its seventh year. Held in Union Collective’s spacious taproom, the birthday bash will feature perhaps the most expansive beer selection yet with more than 50 to peruse over. (Be on the lookout for a few new brews, as well.) Attendees will enjoy eats from likes of The Local Oyster, Snake Hill, Ekiben, and Clavel while dancing to tunes provided by a lineup of live performers including James Nasty and Yellow Dubmarine.

SEE

July 27: Fluid Movement: The Water Ballet Opening

Druid Hill Park Pool, 2645 East Dr. 5 p.m. $5.

Whether you’re a tried-and-true fan or a first-timer, come experience this joy of a show that commemorates Fluid Movement’s 20th year. This local performance art group walks the line between complex themes and delightful mediums in its productions, and the mesmerizing combination of synchronized swimming, water ballet, and community theatre is truly one of a kind. Of course, there will be the necessities: comedy, choreography, and a smidge of drama. If you can’t make it this week, Patterson Park Pool will host a series of shows next weekend, as well.

HEAR

July 26: Butch Dawson’s Ollieworld Release Show

Ottobar, 2549 N. Howard St. 9 p.m.- 12 a.m. Free.

Don’t be surprised if you start hearing more and more about Butch Dawson. His new mixtape proves the Charm City rapper is a force to be reckoned with. Stop by the Ottobar this weekend to hear bangers like “Trigger,” “This Is Your Hood,” and “Word on the Block” at Dawson’s official album release show. Other featured artists will include Ghostie, Shido, and Station North Sadboi.

DO

July 26: Baltimore’s Birthday Bash

The Assembly Room, 316 Guilford Ave. 7 p.m.-10 p.m. $65-125.

Although Baltimore doesn’t look a day over 289, make sure to show your love for Charm City on it’s 290th birthday. There will be open bars stocked with local brews and spirits, locally baked birthday desserts, and a lively dance party headlined by DJ Impulse. If you’re feeling extra generous, consider buying a Good Neighbor ticket, which covers admission for yourself and another Baltimorean active in the community. Proceeds from the party will benefit Live Baltimore’s promotion of Baltimore City’s residential neighborhoods.

It’s easy to think of wine in simple terms of red or white, but as the industry has evolved, we’ve seen a shift toward embracing the eccentric. Now, it’s not uncommon to see shelves stocked with colorfully designed bottles (and cans) that incorporate ingredients like java and dragon fruit.

“Shopping for wine has changed a lot,” says William Layton, co-owner of Layton’s Chance Vineyard & Winery in Dorchester County. “It used to be that people knew they liked their merlot or chardonnay, but as time has gone on, labels have gotten more creative. People are seeing it as more of an adventurous thing, rather than just a sit-down-with-dinner kind of thing.”

To showcase all of the innovative blends that the local scene has to offer, the Maryland Wineries Association (MWA) is gathering more than 20 vineyards from across the state for the inaugural Weird Wine festival at Union Collective on Sunday, May 5.

Organizers are transforming one of the vacant spaces inside the multi-purpose warehouse into a whimsical wonderland (think twinkling lights, bubble machines, and neon paper lanterns) where guests will sample wines made with everything from crabapples and heirloom tomatoes to fish peppers and Black Lotus flowers. There will also be a DIY popcorn bar, charcuterie and focaccia from Well Crafted Kitchen, live watercolor portraits by Frederick artist Goodloe Byron, and a pop-up shop with wine for purchase.

Grow & Fortify, the consulting firm for local craft beverage organizations including the MWA, hopes that the turnout is a mix of seasoned wine enthusiasts and millennials who might have misconceptions about how approachable Maryland wine can be.

“We’ve really noticed a portion of that millennial generation that hasn’t embraced local wine as much as we hoped they would,” says Grow & Fortify’s chief strategy officer Kelly Dudeck. “It’s funny, when they do come to events they’re usually asking us, ‘Can you tell us which one tastes most like,’ and they’ll name one of the big non-Maryland brands out there.”

The breadth of the state’s wineries will be fully represented at the showcase, where attendees will be able to sip outside-of-the-box blends from Baltimore City and beyond. Highlights in the lineup will include a bourbon barrel-aged blueberry wine from The Urban Winery in Silver Spring, a wine made from French-American hybrid grapes by Romano Winery in Southern Maryland, and the popular mango comapeño mead from our own Charm City Meadworks.

James Boicourt, co-founder of the Mt. Vernon meadery, says that the flavor was partially inspired by his farmers’ market neighbor Joao Narona, who imports his comapeño chili peppers from Veracruz, Mexico.

“We were messing around with mango meads, and I thought it needed a little zip of something to perk it up,” Boicourt says. “There’s a misconception that traditional meads have to be sweet, but we generally do a lot of dryer, lower ABV meads that are light and super refreshing. That’s more of a rarity.”

Layton has adapted to a similar style. He says that he and his team are always thinking of unconventional approaches to winemaking.

“I’m not growing merlot, cabernet sauvignon, and other grapes most people are familiar with anyway,” he says. “Our grapes are a little different, so we feel free to do different things and not stick within the same confines. We just like to experiment and see what happens.”

Among Layton’s showcased varietals will be his award-winning lemonade wine and the Rise Up Red, an estate red infused with fresh brewed coffee from Easton-based Rise Up Coffee Roasters. In fact, many of the state’s so-called “weird” wines are crafted using local produce. Dudeck explains that this, in turn, helps to sustain Maryland agriculture as a whole.

“It’s not only through grapes,” she says, “but when these guys are using some of the more odd ingredients like crab apples, fish peppers, tomatoes, and peaches, they’re getting them from Maryland, too.”

Participants agree that the event will serve as a good representation of what’s to come as the winemaking industry continues to evolve.

“In general, [the local scene] tends to have a pretty creative, inventive spirit,” Boicourt says, mentioning big players like Old Westminster Winery and the Millstone Cellars founders who went on to start Graft Cider in New York. “We’re doing some really unconventional, wonderful things, and that ilk is really catching on.”

To attend this secret music show, all I knew was that I needed to be there by 8 p.m., and that if I wanted to be comfortable, I should bring a blanket.

When my friend and I walked into Vent Coffee Roasters, the Union Collective caffeine hotspot was stripped down even further than its signature minimalist vibe. With unfinished wood benches pushed to the side, the space opened up significantly, leaving the concrete floor as the lone seating option for the show.

A single mic stand artfully draped with a string of lights stood as a makeshift stage, seemingly fashioned after a summer camp talent show. The usual pre-concert chatter of which songs we thought the musicians would sing was replaced with energetic conversation between local strangers who had congregated to this secret destination in the name of loving live music.

Every Sofar Sounds show is shrouded with this same sense of mystery and simplicity, but don’t mistake its uncomplicated design for lack of professionalism. The program’s cryptic setup—with the venue’s address only revealed the night before via email and its three artists introduced on the spot—pays homage to Sofar’s humble beginnings.

What is now a 400-city global phenomenon started out as two guys in London who were tired of going to concerts and being surrounded by people who weren’t there for the music. So, like any good millennial self-starters, they took matters into their own hands and hosted their own small concert in their living room.

“For artists who are just starting out, it’s a great way to build your fanbase and try out new material,” explains Sofar Baltimore director, Christen Taylor, more fondly known as vocalist Christen B. “The setting is calm enough and more welcoming for things that you’re still trying out to get the buzz going.”

The company that transforms everyday places—from coffee shops to retail stores to even living rooms—into affordable and and intimate shows with as few as 50 guests, and no more than 150. And while there are tons of perks to those attending, performers also have a lot to gain from this underground experience, whether you’re a budding musician who applied for the gig and could really use the paid four-piece set, or a touring artist looking to fill in gaps between nights at the arena.

At the start of the show, Christen B., who is a Sofar artist herself and has been with Baltimore’s chapter since its inception in 2017, dimmed our lively hum into total silence with a boisterous yet warm welcome. As our host for the night, she informed us of the three rules of Sofar shows: Stay until the end, absolutely no talking during the performances, and always support the artists—whether it be through an Instagram follow or a merch purchase. And with the signing of this verbal contract, repeated back to Taylor in class-like unison, the night officially began.

To my surprise, the experience was about so much more than just the show. There’s a sense of community that is felt among everyone in attendance. This particular celebration swapped simple melodies with rapid-fire spoken word by Black Chakra, heated and theatrical “rants” to ex lovers from Theresa tha S.O.N.G.B.I.R.D., and the acoustic serenades of Wifty Bangura.

In learning about the experiences that breathed life into each artist’s performance, Vent Coffee’s concrete floor felt more like that of a childhood best friend’s bedroom, with the night spent cracking jokes and sharing secrets. Vent owner Sarah Walker first heard about the organization by word of mouth and, even without having attended any of their shows before, the allure was enough for Walker to offer up her space.

“Vent’s mission is to be a space where people can come, let out the worries of the day, and make it something better,” she says. “Sofar helps us further that vision. The diversity they bring means a lot to me.”

And while a connection between artists and the audience is all but guaranteed, Sofar’s spontaneous nature leaves no set formula for how show-goers will react. At Baltimore’s first show in October of 2017, brass band Rufus Roundtree and Da B’more Brass Factory had the audience up on their feet and dancing.

“You can’t have a preconceived notion of what you’re going to experience,” Taylor reflects. “It allows people to come and enjoy and be a part of something bigger than themselves in a way where they don’t have the ability to judge, or pre-judge because there’s no actual information given.”

Though Sofar shows take place in a couple-hundred cities all over the world, Charm City has a way of making events its own.

“Baltimore has a family,” Taylor muses. “What’s unique is that feeling of belonging, of being in a space that you never even knew existed and loving it.”

The seed for Well Crafted Kitchen—the pizza counter serving delicious wood-fired pies from a space at Union Collective—was planted six years ago when co-owners Liz and Ryan Bower, then working as local wedding photographers, were taking engagement shots of their best friends Laura and Tom Wagner.

After the session, the four Bucknell University alums sat around a campfire in Upstate New York and mulled the idea of running a food business together, though they relegated it to their wish list at the time.

Two years later, in 2015, the Bowers embarked on a cross-country RV trip. They dubbed it “The Amazing Marriage Adventure.” The idea, hatched from their disillusionment with wedding-day drama, was to meet, interview, and photograph couples in all 50 states, ranging from newlyweds to 50-plus-year partnerships, to see what real married life looked like around the country and pass that knowledge on to their clients.

On the yearlong journey, they shared their experiences and continued to discuss the possibility of running a food business with the Wagners. Before they returned from the road trip, which also included a three-week European jaunt, where they ate pizza and photographed a wedding in Florence, Italy, they solidified plans to launch Well Crafted Pizza, convincing Laura and Tom to move from Brooklyn to Baltimore. By spring of 2016, the business was born in the form of a modernized 1949 Dodge pickup truck.

Now, in addition to the food truck, there’s Well Crafted Kitchen, a brick-and-mortar joint inside the industrial-style barroom at Union Collective, the redeveloped former Sears warehouse off I-83.

The Neapolitan-inspired pizzas—margherita, white, radical radish, collared greens and chorizo, and spicy blue (with mozzarella, chicken, buffalo sauce, bleu cheese, and scallions; at $15, the most expensive menu item)—have a chewy, charred crust and are offered with recommended beer pairings. Toppings rotate every two weeks, so there’s always a reason to return. Innovative sides and satisfying snacks such as seasonal sausage, a twice-baked sweet potato, or pretzel with beer mustard, all locally sourced, are available, too. Order at the counter and take a seat at one of the high-top wooden tables nearby and you’ll get a text when your food is ready for pick up.

Each co-owner has an area of expertise that lends itself to the business. Tom Wagner is a civil engineer by day. He manages the now 20-plus-employee schedule and helps run the kitchen. Laura Wagner, who also holds a job helping refugees and asylum seekers, works with area farmers who supply cheese, tomatoes, and even the salt for pretzels. Liz Bower runs marketing, event planning, and truck logistics, while Ryan, a former engineer at Northrop Grumman, handles financial and mechanical operations. As for the weddings? Yes, the Bowers still occasionally photograph them—but now they could just as easily cater, too.

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WELL CRAFTED KITCHEN 1700 W. 41st St., 410-929-4547. HOURS: Wed.-Sat. noon-10 p.m., Sun. noon-6 p.m. PRICES: Pizzas: $9-15; snacks: $5-8; other eats: $6-11. AMBIANCE: Industrial.

OPEN

C&R Pub: We thought we’d seen the last of this Southern saloon, which used to be a go-to for honky-tonk tunes, life-sized Jenga, and Thursday “flip-night” drink discounts before it closed in Federal Hill two years ago. But old regulars will be happy to hear that the country concept has officially been revived—this time in Towson. The new iteration of Cowboys & Rednecks sits on the first floor of the mixed-use Towson Commons development along York Road. Featuring dark woods, plenty of flat screens, and a huge bar with more than 20 seats, the pub offers a barbecue-inspired menu listing everything from light bites to larger entrees. Specialty plates include the Rattlesnake Burger with jalapeño bacon, “Mountain Mama” steak salad, and signature “See Ya Later Gator” bites served with a zesty dipping sauce. 1 W. Pennsylvania Ave., Towson

Poulet: A second location of this popular spot off of Falls Road celebrated its grand opening in Timonium this week. Situated just across from the Maryland State Fairgrounds, the new eatery will offer the restaurant’s cafeteria-style entrees, sides, and hand-dipped ice cream in a much larger space that can seat more than 200. It will also feature an elevated bar program with a collection of small-batch whiskeys, wine on tap, and local craft beer from the likes of RAR and Union Craft. In keeping with its name, Poulet highlights rotisserie chicken and other proteins like sliced turkey, pulled pork, and grilled salmon. There’s also a lengthy sandwich menu, DIY burrito bar, and featured sides like scalloped potatoes and grilled cauliflower. 2235 York Rd., Timonium. 410-842-2270

COMING SOON

Lee’s Pint & Shell: Since rebranding from its former concept, Saute, two years ago, Lee’s Pint & Shell has become a favorite for Canton locals to crack open discounted beers and slurp down 50-cent oysters during happy hour. Now, the corner spot is rapidly expanding throughout the state. In addition to their dockbar Lee’s Landing in Cecil County, owners Bud Craven and David Carey are also planning to open a sister-spot in Sparrows Point this year. And, earlier this week, they announced that they recently settled on a fourth location on the Susquehanna River in Perryville. The old Perryville Yacht Club—which sits on four acres and has 80 boat slips—will soon be transformed into a Lee’s spinoff, with plenty of oysters, Orange Crushes, and seafood specialties to go around. 31 River Rd., Perryville.

The Urban Oyster: Chef Jasmine Norton’s beloved oyster bar will host one final pop-up at R. House next month before moving into a brick-and-mortar space of its own in 2019. The Urban Oyster plans to set up shop inside the former home of Ruby 8 Noodles & Sushi at McHenry Row in Locust Point early next year. Norton recently told The Baltimore Sun that the new eatery will provide kitchen space for her to prepare for farmers’ markets and festivals, while also acting as a permanent outpost for diners to find her oyster-inspired eats any time. Menu favorites include chargrilled oysters with parmesan and lemon-garlic butter, fried oyster tacos, a classic crab cake sandwich, and, of course, raw oysters on the half shell. 1702 Whetstone Way

NEWS

John Brown Butchery Adds Antique Shop: As the temperatures continue to drop and the holiday season approaches, it’s the perfect time to pay a visit to this hybrid-butchery, cafe, general store, and coffee shop in Cockeysville. Not only is the destination offering a wide selection Thanksgiving turkeys and holiday meats this season, but it has also added a new antiques shop, Hedgerow, for shoppers looking for unique gifts and decorations. Stop by the butchery to chow down on a cold cut sandwich or meatball sub before browsing the one-of-a-kind artwork, china, and table centerpieces at the new antique store. 13501 Falls Rd., Cockeysville. 410-891-8549

Hotel Monaco Wins Northstar Meetings Group Award: Congratulations are in order for downtown’s Kimpton Hotel Monaco, which recently received the 2018 Stella Award for Best Boutique Property in the Northeast region. Northstar Meetings Group presented the award to honor the hotel’s excellence in the meetings industry—considering its food and beverage program, staff professionalism, technological amenities, and more. The hotel, which houses celebrated bar and restaurant B&O American Brasserie, was one of 532 global properties nominated in 18 categories. 2 N. Charles St. 443-692-6170

EPICUREAN EVENTS

11/17: Oyfest 5
The teams behind Union Craft Brewing, The Local Oyster, and True Chesapeake Oyster Company are coming together to host this fifth-annual festival at Union Collective this weekend. Grab a crew and enjoy endless shucks, draft beers, pizza from Well Crafted, and live tunes by the Ursula Ricks Project. If you’re really feeling festive, throw your hat in the ring during the annual oyster-eating contest. The $50 entrance fee, and a portion of all other proceeds, will be donated directly to the Friends of the Jones Falls Valley to keep our urban waterway clean and beautiful. 1700 W. 41st St. 12-5 p.m. $15-50

11/18: Put a Scoop on It Pancake Pop-Up with Big Softy
Detroit native Craig Falk, owner and executive chef of The Lunchbox Lady, is celebrating his love for pancakes this weekend by hosting an afternoon event with The Charmery owners David and Laura Alima at their shop in Towson. Falk’s Big Softy pop-up will be dishing out plain and malty chip pancakes topped with either blueberry or apple fruit topping. Each treat will be finished off with a scoop of any Charmery flavor, drizzle of Michigan maple syrup, and sprinkle of powdered sugar. 6807 York Rd., Towson. 10 a.m.-1 p.m. 443-275-2859

SHUT

Ludlow Market: It was a short-lived run for this concept that took over the former Wine Market Bistro space in Locust Point last summer. In June, longtime owner Chris Spann reopened the 14-year-old restaurant as Ludlow Market, featuring a new menu by chef Christopher Audia, updated interior, and enhanced outdoor patio. But, sadly, the changes weren’t enough to keep the restaurant afloat. “I think ultimately we didn’t allocate enough marketing dollars to give the concept a chance to take hold with people,” Spann says. “That’s where we came up short. But I find a lot of solace in the interactions I had with guests who were so enthusiastic, and often giddy about some of the signature dishes we had put on the menu.” While the restaurant has closed for good, its adjoining bottle shop will be offering discounts on its remaining stock throughout the weekend. 921 E. Fort Ave.

It’s hard to miss the large, bright, swirling mural at Union Collective when traveling southbound on the JFX. The vibrant colors on the wall pop, almost looking animated. That was the idea that the Baltimore-based art duo Jessie Unterhalter and Katey Truhn had in mind when they were commissioned to create what is now the ID tag of the newest space in Hampden.

Although they are both originally from New York, the MICA graduates have made Baltimore their home. They have become known for transforming public spaces into vibrant experiences both locally and internationally. Their most recent work, a multimedia mural at MICA’s newDolphin Design Center, was one that they were most excited to complete as it brought them back to the place where they met.

We caught up with the duo to find out what inspires their work, new projects, and what it’s like to work as a team.

How did you two get to this point after meeting at MICA nearly 20 years ago?
Jessie Untherhalter: We were 18 when we met and we hit it off. We were best friends and started making work alongside each other at MICA. We were both pretty inspired by the city of Baltimore.

Katey Truhn: Both of us had other jobs, and we knew we really wanted to get back into art. Making public work seemed to make sense because we were always really inspired by the environment we were in. We really wanted to do something that involved other people and affected other people outside of the art world.

What was your first project together outside of school?
JU: I guess the first actual project, that we got funding for, was an open call through BOPA [Baltimore Office of Promotion and Arts]—it was a mural on Harford Road. By the time the open call came around, we had made the decision that we wanted to go for this career move and we scoured the internet for open calls and applied for every single one.

Visual art is traditionally very independent. How do you make it work together?
KT: It’s actually so great. Basically having someone to work with and bounce stuff off of and come up with new ideas is amazing. Just for logistics of painting huge walls like Union and MICA, doing that by yourself would be really hard—it’s already challenging with two people, like holy shit. It’s really nice. I think being an artist is a pretty solitary career in a way, so it’s really nice to have someone to do it with.

Has there ever been an instance where it seems like there are “too many cooks in the kitchen?”
JU: We’re collaborative every step of the way. Usually we are really hands on so we draw everything first and draw out the buildings to scale on a piece of paper. We usually have a bunch of different designs going for one space and we just pass the paper back and forth. We keep revising it and then we pick which one we like and use Photoshop to color it in.

When we’re designing, we always account for every window, every door and try to play with all the elements that are in the space because that kind of informs our design. It’s a challenge every time that makes it a little more exciting.

How much flexibility do you have in coming up with the designs?
JU: It depends on who’s commissioning it. With Union, they really wanted us to use our style to tell the beer story. But with MICA, they were really open to whatever we designed.

KT: I think that if you’re working with a company that is selling a brand or product, you have to work within their product lines. But if you’re just making art for art’s sake, we get to do whatever we want.

How long, start to finish, did it take for you to complete the mural at Union Collective?
JU: It was like three weeks for the first part and then two weeks for the second part.

KT: Yea, that was a really big wall [laughs]. The bricks were super old and I guess had never been painted before—they absorbed so much paint. It was very hard to work on that surface, which was really surprising to us, but we used so much paint. We had a couple of assistants here and there, but for the most part, it was just the two of us. It was really crazy, our bodies were rock hard after [laughs].

What was it like to work on the mural at your alma mater?
JU: We actually just finished yesterday, woo hoo! We thought it would be fun doing a project at MICA since we went there, reflecting on that time it was really experimental for our growth as artist.

It was a great opportunity to explore this new incorporation of materials that we’ve been wanting to do. It’s cool because you can see it from so far down the block and it’s already really high in the air so it’s something that people can experience from far away. I think we wanted to make it really loud in a way—the recycled cans catch the light and they reflect so it’s really bright and at some points in the day it looks like lights on the wall. And the recycled colored bags that we used wave and you can see that from a distance so it becomes this sort of live action. We just wanted to try something wacky and new and figured Baltimore would appreciate that.

Do you feel like the bright, bold murals is your signature style?
JU: I didn’t think the MICA mural was that similar to the Union one, but so many people have come up to us asking if we did the Union one also. So I guess so, our signature style is in there somewhere.

KT: You want these murals to be big celebratory statements that you want people to enjoy, so it just makes the most sense for us because that’s what we are drawn to. Bright colors, excitement, and high contrast—it really draws people in.

Of all the places in the country you have done murals, why did you decide to stay in Baltimore?
KT: We both really like it here and I think for now this feels like home—we have roots here.

JU: It’s also been a really great community that has fostered our art-making. It’s one of those places where you can experiment and it’s totally accepted. I feel like before we started working together, we were involved in so many community projects—whether it was big theater projects or painting for friends—there was a lot of collaboration in the city and that makes you think you can do and try anything and you’ve got the support behind you. That is empowering as an artist and it makes you think you can go for it with no judgment.

EAT

Oct. 26: Salt Tavern Pop-Up

Salt Tavern, 2127 E. Pratt St. 5-10 p.m. Free.

Diners were devastated when news broke that mother-and-son duo Jane and Jason Ambrose would be ending traditional service at this beloved Butchers Hill restaurant last August. But, despite the closure, the owners never planned to abandon the space. They are now using it for guest chef dinners, private dining events, and habitual pop-ups—one of which is happening this weekend. For all of the regulars who have been missing the signature duck-fat fries and foie gras burgers, Salt will be holding special dining room hours during this Friday’s Halloweekend event (costumes are encouraged), which will also serve as a benefit for local nonprofit Make Studio.

DRINK

Oct. 27: Third Anniversary and Costume Contest

Waverly Brewing Company, 1625 Union Ave., Suite C. 6 p.m.-12 a.m. Free.

There’s a lot to celebrate over at Waverly Brewing Company this weekend. In honor of both Halloween and the Hampden-Woodberry staple’s third year of slinging signature brews, its hosting an all-out costume party with eats by neighbors Blue Pit BBQ, an extended tap list, and a healthy dose of IPA-induced debauchery. Spend Saturday night sipping on limited-release brews like the Double Blueberry, Peach, and BluePeach Goats and the Frontside Bunny Hop’d and competing for prizes and bragging rights in the costume contest.

SEE

Oct. 28: The Great Halloween Lantern Parade and Festival

Patterson Park at Eastern & Linwood Aves. Festival: 3:30 p.m., Parade: 7 p.m. Free.

It’s not truly Halloween in Baltimore until this glow-in-the-dark spectacular takes over the hills of Patterson Park. Watch as the city green space transforms into a family-friendly festival, complete with lantern-making classes, hayrides, and local beers, followed by the sunset illuminated parade of artists, musicians, and dancers in a park-wide procession. Before you head home, stop by the Creative Alliance for its annual post-parade dance party, featuring the sounds of Chicago-based quintet Dos Santos.

HEAR

Oct. 26-38, 31: Lurid Happenings: A Night of Mischief and Devilry

The Peale Center for Baltimore History and Architecture, 225 Holliday St. 7 & 9:30 p.m. $20.

For the Baltimore Rock Opera Society, its first-ever Halloween-inspired performance has been a long time coming. In this spooky production that represents the city’s rock theater powerhouse’s take on Halloween attractions, follow the story of The Amazing Allerdyce and his oddball assistant as they return from a globe-trotting exploration of the dark arts. Stick around after the mind-bending show to hear performances by local rockers Quattracenta on Friday and Saturday, Voodoo Pharmacology on Sunday, and HexGirlfriends on Halloween.

DO

OCt. 26: Bike Party: Halloween Ride

St. Mary’s Park, 600 N. Paca St. 6:30-11:30 p.m. Free.

During Baltimore Bike Party’s spookiest and most extravagant ride of the year, join hordes of costumed riders on this 3.8-mile trek that starts at St. Mary’s Park in Seton Hill and ends with a post-workout after-party at Union Collective. After grabbing snacks and drinks from resident vendors like Union Craft, Baltimore Spirits Company, and Well Crafted Kitchen, dance the night away with beats by Charm City Djing and snap pictures of the fire breathers, buskers, and acrobats borrowed from the Charm City Fringe Festival.

Time was, taprooms were meant solely for sampling craft brews. But, as the local beer scene continues to evolve, many breweries have adopted more of a community focus—providing neighborhood gathering spaces not only for adults, but also for families with children.

At Union Craft Brewing, the homegrown beer behemoth that recently moved into a 138,000-square-foot makerspace in Medfield, children have always been a part of the brewery’s inclusive philosophy.

But due to a recent influx of unattended tykes running around the taproom and climbing on furniture, staff made the decision earlier this week to begin enforcing “Adult Swim” hours Wednesday through Sunday from 6 p.m. to close. The brewery’s previous policy allowed kids to hang around until 8 p.m.

“We’ve really been struggling with the amount of unattended children running amok in our taproom and around the property,” read a post to Union’s Facebook page announcing the change Monday. “We want to remain family-friendly, but we need to work together to ensure our guests are safe and satisfied with their experience here.”

The post, which generated nearly 200 comments, sparked a heated—and sometimes vitriolic—debate between beer lovers who appreciate the change, and parents who are worried about how the new taproom policy will affect evening plans with their kids.

Emily Martin, a mom of two and communications professional who lives in Hamilton, feels that the rhetoric in the post, and the comments that followed, caused a divide between Union’s clientele.

“What’s happened now is there is this polarizing effect between parents and people without kids,” she says. “It made me feel like the next time I go in there with my kids, which I’m going to do, I’m going to be looked at differently. And I think that animosity was avoidable.”

In response to all of the feedback, Union spoke out again on Tuesday, stating: “It’s easy to overlook the fact that Union is a brewery and taproom focused on making and selling beer. We include fun amenities like games and a photo booth to help foster a fun and lively atmosphere for adults to enjoy with their beer. Kids have always been welcome to enjoy these amenities as well, with their parents.”

Jim Caruso, CEO of Flying Dog Brewery, agrees that breweries are, first and foremost, facilities for manufacturing beer—which is why he says his Frederick taproom has never been open to those under the age of 21.

“Flying Dog is very much an adult experience,” Caruso says, mentioning releases like the Raging Bitch IPA and slogans like, “Good Beer, No Shit.” “There’s no ambiguity on our part. It’s never occurred to me to have little kids running around in our taproom because we serve beer only. We simply have nothing here for children.”

Caruso adds that, while his taproom may not be open to kids, there are plenty of restaurants and brewpubs in the area that carry Flying Dog beers. Though he says his taproom will likely never change its policy, he supports the many breweries throughout the state that have decided to welcome parents and their kids.

“I very much believe that people should make their own choices,” he says. “So if you decide to have children in your brewery, you should have a space for them. I think it’s the obligation of the breweries to create an experience that is kid friendly.”

Other breweries in the area, including Monument City and Peabody Heights Brewing, have gone as far as creating separate playrooms and hosting parent social groups to be more inclusive for families.

“Breweries aren’t bars in the traditional sense since they don’t serve hard alcohol,” Martin says. “There’s something for everyone.”

On Union’s end, the brewery continues to offer family-friendly games for kids to enjoy before 6 p.m. and says it will continue to evaluate and refine its rules pending further feedback from the community.

“Our policies are not written in stone,” reads the brewery’s statement. “We know there are fantastic parents out there. We love, respect, and welcome you. We also know there are responsible adults with and without children that would like to enjoy a pint with their friends and socialize without children around. We love, respect and welcome them, too.”

Parents appreciate the flexibility, especially in a time when breweries have become such a prominent part of city culture.

“People are desperate to figure out ways of staying, living, and raising their kids in the city,” Martin says. “The education system doesn’t fully support it, the taxes don’t fully support it. It’s difficult to do. I think there’s a deeper thing that is happening in my heart about it—because it’s already hard enough to raise your kids in the city.”

OPEN

Tersiguel’s French Country Restaurant: We’re constantly inspired by the resilience of this French fine-dining den on Main Street in Ellicott City—which has endured a fire and three floods since opening in 1975. This week, the restaurant persevered yet again. After three months of rebuilding since the tragic flood on Memorial Day Weekend, husband-and-wife owners Michel and Angie Tersiguel officially reopened their restaurant earlier this week. “Nothing can stop us,” the owners posted to Facebook after the flood. “Our hearts are heavy, the road ahead is paved with blood, sweat, and tears, but it’s familiar territory, one we have traveled many times. And we will continue to do so.” Tersiguel’s reopening comes on the heels of Howard County executive Allan Kittleman’s announcement of a $50 million five-year flood mitigation plan—which will demolish 10 properties on the lower half of Main Street. See more recent reopening updates here. 8293 Main St., Ellicott City. 410-465-4004

COMING SOON

The Greener Kitchen: Pigtown will welcome this vegan worker-owned collective to its dining scene next month. Formerly known as PEP Foods Inc., The Greener Kitchen fulfills its wholesome mission by providing catering services and distributing its plant-based products to vegan restaurants in the area. In addition to boasting plenty of commercial kitchen space for other dairy-free purveyors, the new headquarters off of Washington Boulevard will also operate as a one-stop-shop for vegan groceries. Be on the lookout for dairy-free cheeses, marinated proteins, seitan and deli slices, sauces and dips, and an array of prepared foods to grab on the go. 803 Washington Blvd. 443-929-3706

Indigma: Mt. Vernon locals were saddened when this neighborhood mainstay—known for its classic Indian dishes and filling lunch buffet—shuttered its doors suddenly last year. But now, there is a possibility that Indigma could be making a comeback in the neighborhood. A sign posted to door of the old Tavern on the Hill space at 900 Cathedral Street indicates that Indigma owners Christina Martija and Tony Chemmanoor are requesting to obtain a liquor license for the space. Though nothing has been set in stone as of yet, diners are holding out hope that Indigma’s samosas, curries, chutneys, and gulab jamun (deep-fried honey balls) will return very soon. 900 Cathedral St.

Milk & Honey Market: Speaking of comebacks, this former Mt. Vernon staple is returning with two locations in Station North and Pigtown in the coming months. Owners Ernst and Dana Valery closed their beloved market on Cathedral Street in 2016, and have since been working on a new cafe on the bottom floor of the Nelson Kohr apartment building in Station North. The duo recently told The Baltimore Sun that the store is expected to be finished this fall, and a second Milk & Honey location in Pigtown will follow soon after. The Pigtown iteration will be housed in the new Bath House Square project that the owners are developing on Washington Boulevard. Both locations are expected to offer the market’s signature breakfast sandwiches, paninis, soups, charcuterie boards, and coffees. 20 E. Lanvale St. and 906 Washington Blvd.

UNION COLLECTIVE UPDATES

Vent Coffee Roasters: Locals have enjoyed getting acquainted with Union Collective in Medfield this summer. The massive makerspace which you can spot from I-83, opened in June—debuting Union Craft Brewing’s new taproom and production facility, a state-of-the-art Earth Treks bouldering gym, and an ice cream factory from The Charmery. The latest tenant to join the pack is Vent Coffee Roasters, which opened in the space last weekend. Featuring sleek wood picnic tables and a roll-up garage door, the bright shop offers a full coffee and espresso bar from longtime barista Sarah Walker. Other highlights include nitro cold brews, Chemex and Aeropress offerings, teas, chocolate chip cookies, and other locally sourced pastries. Vent will be open from 7 a.m.-6 p.m. on weekdays and 8 a.m.-6 p.m. on weekends. 1700 W. 41 St.

Baltimore Spirits Company: On deck to open at Union Collective next month is this homegrown distillery, which was formerly headquartered in Remington. In conjunction with the grand opening of its production facility and tasting room at the Collective on September 15, Baltimore Whiskey Company has officially changed its name to Baltimore Spirits Company. The team hopes that the new name will better reflect the diversity of their products, which include gin, brandy, and amaro in addition to whiskey. Aside from providing more room to breathe, the new production space will use a custom geothermal system to sustainably distill award-winning spirits like Epoch Rye and Shot Tower Gin. “We can’t wait to show everyone what we’ve built over here,” co-founder Max Lents said in a statement. “We will certainly miss our old location on Sisson Street. It had a lot of character, but when people see our new space, they will understand how we’ve carried that character forward.” 1700 W. 41 St.

EPICUREAN EVENTS

8/31: Food Truck Rally at the Baltimore Museum of Industry
Kick off your long weekend with this foodie get-together to benefit There Goes My Hero, a nonprofit that works to improve the lives of blood cancer patients and their families. More than 15 local food trucks will be parked against the waterfront backdrop at the Baltimore Museum of Industry, serving everything from burgers and barbecue to tacos and ice cream. (Be on the lookout for favorites including Farm to Charm, Kommie Pig, The Smoking Swine, and Bistro Lunch Box.) Plus, enjoy family-friendly activities, sip beers from Heavy Seas, and dance to live tunes spun by DJ Neil Paul. Baltimore Museum of Industry, 5-9 p.m. Free admission.

9/4: Brewer’s Dinner with Dogfish Head at Rye Street Tavern
Rye Street Tavern in Port Covington is continuing its monthly Brewer’s Dinner series with a four-course meal that will pair each dish with a different Dogfish Head beer. Snag a seat on the restaurant’s lawn overlooking the Patapsco River to dig in to a bay scallop crudo with SeaQuench ale, smoked ricotta cappelletti paired with Punkin’ Ale (yes, it’s almost that time of year), a duo of beef with the Bitches Brew imperial stout, and a Hawaiian chocolate trifle with the Luau-luau IPA. 225 E. Cromwell St. 7-10 p.m. $85. 443-662-8000.

EAT

Sept. 2: La Tomatina Tomato Fight & Festival

La Cuchara. 3600 Clipper Mill Rd. 1-8 p.m. Free. $18-20 fee for tomato fight.

On the list of ingredients that are synonymous with Maryland summer, tomatoes rank pretty high. This weekend, Basque-inspired favorite La Cuchara is devoting an entire festival to the ripe fruits while they’re still in season. Spend your Sunday sipping Bloody Marys, trying your luck in a tomato-eating contest and tomato-toss games, and partaking in the restaurant’s second annual La Tomatina fight to benefit local youth development program Baltimore SquashWise. Throw on a pair of goggles and pelt the plump fruits at friends and neighbors in the massive tomato war—which mimics the annual end-of-summer ritual in Buñol, Spain. Spectators can enjoy Union Craft beers, Spanish wines, $1 oysters, and signature pintxos (small bites) while watching all of the action from the sidelines.

DRINK

Aug. 30-Sept. 2: Space Camp at The Elk Room

The Elk Room. 1010 Fleet St. 4 p.m.-2 a.m.

Everyone once in a while, The Elk Room in Harbor East likes to shed its swanky speakeasy vibe and switch things up with a pop-up theme. (Who could forget when the cocktail bar transformed into an ’80s ski lodge last winter? Or the SoCal Summer-inspired menu a few months back?) This time around, the spot is running with a space camp theme—featuring a galaxy-inspired food menu and live DJ spinning synth tunes all weekend long. Of course, the drink options will also be out of this world. Bar manager Andrew Nichols has crafted a special selection of cocktails based on how he thinks each planet would taste. Make your way through the solar system with options like “Uranus” (Maker’s 46 Bourbon, blueberry, beet, wildflower honey, horseradish, and saline) and “Mars,” which mixes aperol with Peychaud’s bitters, yellow chartreuse, and sour watermelon. Space suits and alien costumes are encouraged.

SEE

Aug. 30-Sept. 2: Baltimore Art, Antique, and Jewelry Show

Baltimore Convention Center. 1 W. Pratt St. Times vary. $20

If you’re looking for an indoor activity to escape the heat (and predicted scattered storms) this weekend, spend some time strolling around Maryland’s largest antique event. The 38th annual bazaar is a Labor Day Weekend tradition for local dealers and collectors, showcasing more than 200,000 individual pieces from as far as Italy, England, China, and Japan. Highlights to look out for this year will include the iconic Norman Rockwell painting “Boy Graduate” and a vintage Bally Quarter slot machine dating back to 1941. Plus, there will be more than 30 top silver specialists, luxury watches and rings on display from local jeweler Samuelson’s Diamonds, botanical-themed porcelain works by Boston-based artist Katherine Houston, and the return of the captivating Booth Talk series—which allows visitors to hear many of the artists address overarching topics that inspire their work.

HEAR

Sept. 1: The Love Boat Yacht Rock Tribute

Union Collective. 1700 W. 41 St. 5-10 p.m. Free.

Union Craft Brewing is waving goodbye to summer in style this Saturday. Beginning at 1 p.m., the brewery is bringing back its second-annual Fiesta Del Sol—an end-of-season soiree featuring tacos and Micheladas from Clavel, The Charmery’s icy paletas (popsicles), music spun by DJ James Nasty, and plenty of baby pools and sprinklers for cooling off. But it wouldn’t be a proper summer sendoff without a live yacht rock soundtrack to sway to. After the party, stick around to hear The Love Boat—a smooth rock tribute band made up of musicians from local greats Psycho Killers, The Bridge, Electric Love Machine, and Yellow Dubmarine, with special guest vocalist Ms. Sara. Sip a cold one and enjoy the chill sounds (think the likes of Toto and Steely Dan) as the sun sets over Hampden.

DO

Aug. 31: Baltimore Bike Party Purple Friday Ride

St. Mary’s Park. 600 N. Paca St. 6:30-11:30 p.m. Free

In Baltimore, one of the few upsides to saying sayonara to beach trips and snowball weather is the return of the Ravens. And since we’re now well into preseason, this Friday is officially an occasion to paint the town purple. Don your most festive football attire for this evening bike ride around the city that will descend into M&T Bank Stadium for an after party with cold beers and a custom photo booth by Side A Photography. As an added bonus, for the first time ever WTMD will be broadcasting a special Baltimore Bike Party playlist throughout the night, so that participants tuning in via the station’s mobile app can jam out together while pedaling through the streets.

Laura Alima takes inventory of metal ice cream scoopers in the bright kitchen of her new Towson shop. A former minimart on York Road, it’s now the second iteration of The Charmery, which Laura and her husband, David, opened in Hampden in 2013. It’s one day before the new location is set to officially debut, and the Alimas have gotten a last-minute request to scoop for the cast and crew on the set of House of Cards.

Even with opening day quickly approaching (she still has to make sure the phone works, oversee exterior work, and tidy up the space behind the counter), Laura makes time to pack up equipment for one of the coolest catering gigs her team has had yet. “We’ve wanted to do this forever,” she says. “It’s just one of those moments where you can’t say no.”

The request from the execs at House of Cards—who will enjoy the shop’s Pure Vanilla, Maryland Mud, and Salty Caramel ice cream later that day while shooting the show’s final season—is just another cherry on top for The Charmery as it continues to expand.

A few miles south in Medfield, David runs test batches at the new Union Collective—a 138,000-square-foot makerspace that houses a number of local businesses, including a third Charmery location. Attached to the retail shop is the Alimas’ new ice cream factory, which is three times the size of their cramped production kitchen in Hampden.

By day’s end, David and his team will have churned out nearly 300 gallons of Salty Caramel and Vegan Coconut Cookies-and-Cream ice cream—two of the many creative varieties that The Charmery has become known for. Other funky flavors in the rotation have included Mango Sticky Rice, Butter Popcorn Pecan, and Mezcal-Lime Strawberry.

David, who began making ice cream as a hobby after graduating from college, finds the inspiration for his sweet and savory concoctions in everything—from pop culture (he once made a champagne-poppy seed flavor inspired by Drake’s Instagram handle) to local luminaries such as musicians Dan Deacon and TT The Artist, as well as the unofficial mayor of Hampden, Lou Catelli.

“The creativity that he puts behind the flavors is amazing,” says David’s close friend Carlos Raba, co-owner and executive chef of Clavel in Remington. “I remember the first time my wife and I went to The Charmery, and we saw his cheese-and-crackers flavor [a combination of sharp cheddar and Ritz cracker dust]. I was like, ‘What is that?’ I would never think to put cheese and crackers in ice cream, but I tried it and I was hooked.”

To make their popular Salty Caramel, the team mixes handcrafted caramel flavoring with a dairy base (heavy cream, whole milk, and natural stabilizers), adds vanilla and salt, and then places it into an ice cream machine to give it a soft-serve consistency. Later, it goes into a blast freezer, where it hardens overnight.

“This feels like an empire,” David says. “But we didn’t go into it with the goal of opening multiple shops. Our goal was always, ‘Let’s open this one shop and make it an institution that is an important part of people’s lives.’”

Laura’s business sense paired with David’s creativity is the recipe for success at The Charmery—a community staple that has become a requisite stop on The Avenue. “It has its own vibe,” says Matt Stegman, president of the Hampden Community Council. “There are shops all over that have good ice cream, but the fun of The Charmery is that every time you go, you’re going to see five or six new options. Not just flavors that you’ve never seen there before—things that you’ve never seen anywhere.”

Featuring a whimsical soda-fountain feel (and an aquatic-themed bathroom that was named runner-up in Cintas’ America’s Best Restroom Contest in 2016), the colorful and quirky shop, which serves as many as 1,000 customers per day during the busy summer months, is a reflection of the owners’ personalities. Unlike many sweet shops that see a dip in business or close during the colder months, this place is packed year-round.

“There’s something nostalgic about ice cream that touches people on an emotional level, whether they’re aware of it or not,” Laura says. “When we first envisioned The Charmery, we thought a lot about how the shop could touch people in a way that triggers their first ice cream memory. People remember those things more so than where they had their first hamburger.”

Sitting in the inviting living room of their Govans home—which boasts bins of vinyl and a wildly painted taxidermy deer bust—the two laugh as they reminisce about the 20-year journey together. When they talk, Laura, who has wavy blond hair that is pinned back to reveal her warm smile, and David, who sports a signature goatee and baseball cap, are so in sync that they finish each other’s sentences, though they have individual interests, too. While she likes wine and admires culinary superstar Danny Meyer, he is inspired by reggae music and the zaniness of Willy Wonka.

Growing up in Columbia, Laura dreamed of operating her own peanut butter factory (“It was going to be called Like it or Nut Peanut Butter,” she chuckles), which later gave way to aspirations of owning a classic American diner. “I remember my mom had given me this book about diners, and I was obsessed with them,” she recalls. “Mine was going to employ every member of my family.”

David, who was raised in Pikesville, had a similar entrepreneurial spirit. His grandparents and mother owned a pharmacy in the county (serendipitously, Laura’s grandfather was also a pharmacist, and The Charmery in Hampden is housed in an old pharmacy building) and his Israeli-born father ran a healthcare supply company. As a student at Beth Tfiloh Dahan Community School, David—an avid music lover—excelled in courses that challenged his artistic side.

The couple eventually met in the summer of 1998 while working as counselors at Camp Moshava, a Jewish sleepaway camp just outside of Bel Air. Laura was preparing for her freshman year studying hotel and restaurant management at Cornell University in Ithaca, and David was a rising sophomore at the University of Maryland, College Park. They hit it off during a staff outing at Denny’s, one of the only restaurants remotely close to camp. “I ate an entire pie to impress her,” David says with a laugh. “And it worked.”

The couple continued the long-distance relationship for a semester, then David transferred to Ithaca College to study marketing, communications, and creative writing. “Ithaca had these beautiful mountains,” says David. “And Laura was there.”

After college, the duo lived in Washington D.C., before heading out West. “We didn’t want to end up here our whole lives having never left,” David says. Laura wanted to learn more about wine, so Northern California seemed like a natural fit. “We looked at the map, and Santa Rosa was the largest dot between Sonoma and Napa,” she says.

The relaxed atmosphere in Santa Rosa—where David did marketing for a reggae band and Laura did marketing for high-end food and wine events—proved to be formative. “It struck me that there were 45-year-old people working at a winery, but they didn’t want to take over the winery,” David says. “They didn’t want to use the winery as a jumping board to their next step. They just wanted to be and live a happy life.”

Laura’s business sense paired with David’s creativity is the recipe for success.

Even so, after five years on the West Coast, David and Laura had a brood of nieces and nephews back in Baltimore and family beckoned them home. They continued their marketing careers in Baltimore, where Laura worked with Chef’s Expressions and David headed up efforts for Everyman Theatre.

“I remember sitting at my desk there and being like, ‘Okay, in this path that I’m going on, what would be the best job that I could imagine?’” he remembers. “I just couldn’t see it being at the place where I was. So I came home to Laura and told her, ‘I don’t know what to do, I don’t see where my path leads to happiness.’”

As it turns out, that path was paved with ice cream. After drafting a number of business plans—including one to revamp Lost City Diner in Station North—the duo decided to execute their vision of opening an ice cream shop similar to the city-defining parlors they had visited throughout their travels. “Every time we traveled, we would always seek out ice cream,” David says. “That’s how we found these iconic shops that would put the cities on their shoulders.” They drew inspiration from places such as Molly Moon’s in Seattle, The Creole Creamery in New Orleans, Screamin’ Mimi’s near Santa Rosa, and, of course, Purity Ice Cream in Ithaca.

“Everyone who we talked to about this was like, ‘You have to serve sandwiches—you won’t survive the winter,’” David recalls. “But we had seen these shops and what they could do. We had such complete faith in the concept.”

And they were right. The community believed in The Charmery’s mission from its very first night of business on July 20, 2013. “I very viscerally remember that feeling of taking the paper off of the door and seeing a line of people outside on opening night,” Laura says. And lines have continued to flood out the door—and snake around the block—ever since.

The Alimas took their time establishing the Hampden location and starting their family—they have a 4-year-old daughter, Maggie, and 1-year-old son, Max—before taking the plunge. When they were approached by the Union Craft Brewing team in 2016, they decided it was the right time to grow their footprint. “We knew opening at the Collective meant that we needed another space to open almost simultaneously,” Laura says. Adds David: “The factory only works if it has something to feed.”

Even in the midst of major growth, taking time to breathe, a skill that the Alimas learned in Santa Rosa, is something that they remain committed to, whether they’re checking out new restaurants in town or relaxing with their children in their playroom at home. David finds clarity in his routine of morning coffee dates with Raba and other local business owners including Dave Sherman of Ground & Griddled and former Food Market partner Elan Kotz. They all support one another. “Baltimore loves Baltimore,” David says. “You just have to find your people and your space. Once you do that, the city just kind of opens itself to you.”

Back at Union Collective, David’s new office sits behind an orange barn door with a hand-painted quote inspired by Willy Wonka & The Chocolate Factory sprawled across it. “Don’t forget what happened to the man who suddenly got everything he ever wanted,” it reads. “He lived happily ever after.”

“I don’t want to forget,” David says. “I mean, look at this place. How did I do this? Six years ago, I had no idea what my adulthood would look like. To go from that to being here is amazing. It’s everything I’ve ever wanted.”

For Union Craft Brewing‘s taproom, it’s all about breathing new life into the old.

The bar and tables are made out of 200-year-old heart pine reclaimed from a Baltimore rowhome thanks to local company Brick + Board. The weathered Sears sign on the side of the building is now reenergized by a bright and colorful mural. A cigarette machine now dispenses pins and stickers. There’s even talk of an old trailer being used as a photo booth.

All the reinvention seems fitting for the brewery, which is opening its second location at 1700 W. 41st Street inside of a former Sears warehouse and Hedwin manufacturer—tripling its capacity, offering more space for its customers, and most notably creating a makerspace for local businesses known as the Union Collective.

“We learned a lot from our first taproom,” says Union co-founder Adam Benesch. “When we opened about six years ago, we weren’t even legally allowed to serve a pint, so it wasn’t built for that. This was our opportunity to start from scratch and build it how we want.”

The most striking thing about the new taproom, which will open to the public before the end of June, is how much more space it offers from the previous one in Woodberry. There are nearly 150 stools at the reclaimed bar and wooden tables, a lounge area with plush green couches and the trailer-turned-photo booth, and an area for live music and another for arcade games. (A nice touch is how many of them are themed to Union’s beer—a mini-golf game for Old Pro, a bowling set up for Duckpin.)

“Much like an old furniture company, we want this to feel like our showroom,” Benesch says. “Our main goal was to build a more comfortable environment—to have that same community feel, but just give people more room.”

The bar will feature 12 taps in the front (for flagship and seasonal options) and eight on the side (for more experimental and one-off varieties). Outside, there is a beer garden with picnic-table seating for 100 additional guests and a shipping-container bar with six taps. A beautiful and vibrant mural created by MICA alums Jessie Unterhalter and Katey Truhn depicts an abstract portrayal of the brewing process.

Two grain silos towering above the outside bar hint at the new facility’s increased brewing capacity. The new 60-barrel brewhouse with brand new 180-barrel fermenters allow Union to produce three times the product and increased automation frees up brewers to spend more time on quality control and special projects.

“Before now, we were basically operating like a trusty Honda Civic, which is very manual and does the job,” Benesch says, “whereas now we have much higher quality every single time. I guess this is kind of like a Tesla.”

Union took a lot of inspiration for its equipment and taproom design from breweries around the country, specifically Tröegs Independent Brewing in Hershey, Pennsylvania. Some important aspects included keeping the brewhouse visible from the taproom and making sure that the production process—and guest experience—all had a natural order.

“Our first space was practice in a lot of ways,” he says. “One thing we learned is that it’s super important to get the flow of everything right. Now all forklift traffic will go in one direction and all people traffic goes in one direction.”

Benesch also acknowledges that providing proper facilities to Union staff was a big priority (including his own 98-year-old grandfather Zadie, who now has much more room to fold cardboard boxes). And, of course, the opportunity to provide other Baltimore businesses a place to manufacture and grow, through the Union Collective, is a big perk of the new space, too.

“We don’t necessarily want to call this space an incubator,” he says. “To me, this is providing a void—that second location that local businesses need when they want to expand operations but stay in the city.”

Tenants inside Union Collective have gradually started to open up, beginning with Earth Treks last week and continuing with Well Crafted Pizza in the month. And soon the brewery that has anchored the whole project will again start anew.

“I’m not quite relieved yet, but we’re starting to see the light at the end of the tunnel,” Benesch says. “Now, we’re really going to see the impact we have on the community. We started as a brewery, but now we have the ability to do even more with this concept. Most importantly, we are letting all of this grow within the city.”

 EAT

April 29: Bottomless Drag Brunch

Minnow, 2 E. Wells St. 11 a.m.-2 p.m. $69. 443-759-6537

Nothing says “Sunday Funday” like sipping on bottomless morning cocktails, noshing on tapas-style eats, and watching drag queens lip-sync and dance between tables. At this monthly drag brunch, sample from Minnow’s signature brunch menu (think crispy chicken biscuits, sour cream doughnuts, and fried oysters), and cheer on local divas like Bombalicious, Abbi Kadabra, and Desiree Dik as they sashay through the South Baltimore restaurant.

 DRINK

April 28: The Last Party at Sisson St.

The Baltimore Whiskey Company, 2800 Sisson St. 12-6 p.m. Free. 443-687-9099.

The Baltimore Whiskey Company’s Remington distillery holds a lot of special memories; after all, that’s where their team concocted the first rye whiskey produced in the city since the Prohibition era. But change is inevitable, and as the BWC prepares to move into their new digs at Union Collective this spring, it’s time to say farewell to the beloved distillery at Sisson Street. During this final parking-lot party, featuring the second release of the award-winning Epoch Straight Rye, raise a glass to the distillery’s next chapter and dig into eats from local food truck Farm to Charm.

 SEE

April 28: Women of the World Festival Baltimore

Notre Dame of Maryland University, 4701 N. Charles St. 9 a.m.-7 p.m. $6-20. 410-435-0100

The past year was defined by female voices—from speaking out against sexual harassment to becoming a tenacious political force. Now in its second year, the Women of the World (WOW) Festival returns just in time to explore women’s issues through panels, performances, and activities. This Saturday, head to Maryland’s only all-women’s college and get inspired by keynote speakers Tarana Burke, the #MeToo founder who was named a Time magazine “Person of the Year,” and Roxane Gay, cultural critic and The New York Times best-selling author of Bad Feminist and Hunger. After the keynote speeches, drop by sessions like Self Care for Women of Color and Trailblazing Women of Baltimore, peruse through women empowerment-focused vendors, and grab bites from local food trucks. 

 HEAR

April 27-18: Charm City Bluegrass Festival

Druid Hill Park, 900 Druid Park Lake Dr. Fri. 4 p.m., Sat. 10 a.m. $30-170. 410-396-6106.

The Charm City Bluegrass Festival has proven time and time again that Baltimore’s Americana music scene is a force to be reckoned with. Now in its sixth year, the festival has upped the ante, expanding to a two-day celebration featuring three stages, 21 bands, local food, and homegrown brews from Union Craft Brewing. This weekend, experience a little slice of Americana heaven with performances by headliners The Devil Makes Three and The Travelin’ McCourys, plus local acts such as Caleb Stine, Haint Blue, and The Honey Dewdrops.

 

 DO

April 28: Roots and Raíces Festival 

128 W. North Ave. 1 p.m.-2 a.m. $10-15. 410-752-1513.

In collaboration with the Court Appointed Special Advocates, Roots and Raíces, a local communications platform for immigrants and people of color, presents its inaugural music and arts festival that highlights immigrant and minority-led performances, vendors, and organizations. This Saturday, hear nationally renowned artists like EDM influencer Dave Nada, DJ and producer Happy Colors, and four-piece band Conjunto Bruja, as well as local artists :3LON, Nikilad, and Genie. Browse through artwork and crafts in the El Mercado, participate in a piñata-making workshop, meet with immigrant-rights advocates, and fill up on eats from local favorites Cocina Luchadoras and The Cupcake Fairy.

Anyone who has driven on 83 these past several months has seen a giant black-and-white sign sprawled across the former Sears Roebuck warehouse that reads “Future Home of Union Craft Brewing and the Union Collective.” Now that future is looking much more present.
 

With beer tanks in, climbing walls erected, and nearly all eight vendors confirmed, the 138,000-square-foot makerspace and brewery home of Union Craft is becoming a reality.  

“It’s been amazing to see the level of hard work, passion, and creativity it has taken from all involved to get to this point,” says Union co-owner Adam Benesch. “We are excited to see the impact the project is going to make on our community and businesses that make up the collective.”

The collective is made up of Union Craft Brewing and eight other local vendors, some using the space as their main headquarters, others as a manufacturing location, and almost all as a storefront. There are still two open slots left and owners are excited to complete the roster. 

“We continue to search for the best and brightest growing Baltimore-based businesses,” Benesch says. “We look forward to finding the perfect fit for the last of the available space.”
 

Until then, though, these confirmed vendors have plenty in store for tenants as they gradually begin to open throughout the spring and summer.
 

Well-Crafted Pizza: The mobile pizza business, which was started by two couples, is known for its kitchen built on the back of a 1949 Dodge truck. Coinciding with the brewery’s opening this summer, Well Crafted will have a new 920-square-foot kitchen in the taproom itself serving its signature wood-fired pizzas, as well as kabobs, sausages, stuffed potatoes, and soft pretzels.  

Earth Treks: Most likely the first to open in the space, this rock-climbing mecca will be the first of its kind in the city include an exclusive space for bouldering, and also have a yoga studio for patrons.
 

The Charmery: This beloved Hampden corner ice cream spot (with a location in Anneslie on the way) will have its 5,500-square-foot factory headquartered inside Union Collective. The additional room will allow for more production, as well as themed events and famous “guest scoopers.”
 

Baltimore Whiskey Company: On the heels of releasing its 100-proof Epoch rye whiskey, which has been aging in oak barrels for three years, the BWC will be moving into Union Collective this spring. The facility will use a sustainable, geothermal system to cool its pipes using ground water, the first of its kind in the region.  

Huckle’s: Also opening this spring will be a test kitchen and storefront for beloved local hot sauce company Huckle’s. Besides making its signature spicy sauces like Fire-Roasted Habanero and Original Honion, the company will be co-packaging with other small-batch businesses in town.  

Vent Coffee Roasters: With her first brick and mortar location opening at Union Collective in early spring, longtime barista Sarah Walker is eager to have a permanent home. Vent will feature a small-batch roaster and espresso bar with seating for up to 45 people to enjoy espresso drinks, nitro cold brew on tap, coffee mocktails, and options for Aeropress and Chemax. Look out for homemade pastries and other drinks from local Wight Tea Co.  
 

Union Craft Brewing: Of course, the pièce de résistance of the collective will be Union Craft Brewing, which is looking to triple the capacity of its current Woodberry home. There will also be a 7,500-square-foot taproom with a stage for live music, a private event space, and a glass wall that looks through to the brewing equipment. There will also be an outdoor beer garden with a living wall, modular walls to reconfigure the space, and games like bocce.  
 
 
 

COMING SOON

Union Collective: Locals have been patiently awaiting the arrival of Union Craft Brewing’s communal makerspace since it was announced last spring. The 138,000-square-foot Medfield warehouse will not only be home to eight small businesses including The Charmery and The Baltimore Whiskey Company, but it will also house Union’s brand new taproom, event space, and production facility. Though brewing isn’t expected to begin until the spring of 2018, earlier this week Union released renderings that give locals a sneak peek at what the space is going to look like. The plans by Ziger/Snead Architects depict a spacious taproom complete with interior greenery and glass windows overlooking the brewery. Also of note is the outdoor beer garden, which boasts a performance space for live music and strung lights overhead. 1700 W. 41st St.

Gordon Ramsay Steak: Celebrity chef Gordon Ramsay is preparing to debut this new steakhouse inside Horseshoe Casino next Wednesday, November 29. The restaurant, which will take over the space that formerly housed Jack Binion’s on the first floor, will mark Ramsay’s first East Coast concept and feature an array of dry-aged beef and seafood dishes that serve as nods to his British roots. The chef joins other television personalities Guy Fieri and Giada De Laurentiis, who are also tied to the casino’s dining scene. 1525 Russell St., 443-931-4386

CH-CH CHANGES

Lee’s Pint & Shell: At a grand opening party last week, this rebranded Canton hangout (formerly Saute) debuted a state-of-the-art second story. Opening just in time for peak football season, the new space is equipped with 13 big screens, glass garage-style doors, a 38-foot bar with individual charging ports, and its own raw bar and oyster station. 2844 Hudson St., 410-327-2883

Riptide by the Bay: This Fells Point seafood stalwart is headed to auction next month. Husband-and-wife owners Roger and Meredith Rippel recently told The Sun that they are selling their 10-year-old restaurant to focus on raising their children. The duo hopes that the new owners will keep their current staff, and say that they are open to sharing some of Riptide’s signature recipes. The on-site auction will occur on December 14 at 11 a.m., with a starting bid of $750,000. 1718 Thames St., 410-732-3474

EPICUREAN EVENTS

11/29: Traditional Basque Cider Dinner
Inspired by a recent trip to the Sagardotegis region of Basque Country, the team behind La Cuchara in Clipper Mill is recreating a traditional dinner with special cider pairings. The menu will highlight dishes including wood-grilled wild mushrooms, whole grilled rockfish with a burnt garlic vinaigrette, bone-in ribeye, and cider-poached pears. La Cuchara, 3600 Clipper Mill Road, Ste. 125, 6-8:30 p.m., $79, 443-708-3838.

12/10: St. Jude’s Benefit Dinner with Chef Chad Gauss

Chef Chad Gauss of The Food Market in Hampden—who recently released his own cookbook—is teaming up with Pottery Barn at Towson Town Center for this fundraising feast. Diners will enjoy pre-dinner shopping and cocktails, followed by a three-course meal prepared by Gauss. Fifty percent of all the event’s proceeds will be donated to St. Jude’s Children’s Hospital. Pottery Barn, 825 Dulaney Valley Road, Towson, 7-10 p.m., $150.

SHUT

Center Cut Doughnuts: The revolving donut door at 3528 Chestnut Avenue in Hampden has spun around yet again. Sugar fiends probably remember farmers’ market-favorite Center Cut Doughnuts taking over the shop from B. Doughnut last year. And now, Center Cut owner Josh Kowitz is passing the torch to local baker Courtney Fix, who will open her donut shop Full Circle in the space next month. “We have decided to move on to other opportunities that will be better for our family,” Kowitz posted to Facebook earlier this week. “These words cannot convey the amount of appreciation we have for every single customer we’ve ever served.” Center Cut’s last day of service will be Sunday, November 26. The shop was best known for its fun flavors (favorites included brown butter, s’mores, and the pink-glazed “Homer” with rainbow sprinkles) and walls boasting local art. 3528 Chestnut Ave., 667-303-3604. 

COMING SOON

Vent Coffee Roasters: Union Craft Brewing’s new communal makerspace in Medfield is already 80 percent leased. Since Union Collective was announced last May, the 138,000-square-foot warehouse—which will be home to the brewery’s brand new production facility and taproom—has attracted tenants including Earth Treks, Huckle’s Gourmet Hot Sauce, and The Baltimore Whiskey Company. The latest to join the lineup is Vent, a small-batch roastery from longtime barista and coffee connoisseur Sarah Walker. Slated to open in spring 2018, Walker’s stall will have a “garage-chill vibe” with a roll-up door, picnic tables, a full coffee and espresso bar, and two skylights. Be on the lookout for traditional espresso drinks, nitro cold brew on tap, and even Chemex and Aeropress offerings. The menu will also highlight locally sourced pastries, teas, and baklava and Greek butter cookies made from Walker’s family recipes. 1700 W. 41st St.

Cowboys & Rednecks:We thought that this Federal Hill favorite was a goner. The honky-tonk hangout closed its doors last year, after owner Guy Naylor sold the property to the owners of neighboring bar Banditos. The South Charles Street space has since been rebranded as Wayward Smokehouse, but plans are in the works to revive the Cowboys & Rednecks (C&R) concept—this time in Towson. C&R is expected to open on the first floor of the mixed-use Towson Commons development along York Road in the coming months. The spot will join other restaurant tenants including Brown Rice Korean Grill and a yet-to-open Insomnia Cookies. Here’s hoping the bar brings back its signature barbecue fare, Southern soundtrack, and life-sized Jenga. 1 W. Pennsylvania Ave., Towson

Dutch Courage: Veteran bartenders Brendan Dorr and Eric Fooy are opening this gin bar in Old Goucher next year. The spot—whose name refers to the confidence that 17th century British soldiers would gain after drinking Hollands gin—will offer a list of classic cocktails, as well as an array of rotating options. The space will feature a main bar, relaxing parlor room, and its own lush courtyard outside. 2220 N. Charles St.

SOUTH BALTIMORE BEAT

Baltimore Soup Company: This Towson-based cafe will be bringing its hearty soups to Federal Hill just in time for the winter weather. A second location of Baltimore Soup Company is expected to join Minnow on the bottom floor of the 2 East Wells apartment complex within the next six weeks. As its name suggests, the cafe emphasizes its soups (think chicken and rice, hearty vegetable, and Maryland crab), but also offers a variety of salads and sandwiches to satisfy hunger pangs. 2 E. Wells St.

Hair of the Dog Pub & Grub: The blue and white mural that formerly advertised No Idea Tavern on the brick facade of 1649 South Hanover Street in Federal Hill will soon have a new logo. No Idea owners Jon Ferguson and Stacy Lynch recently launched this new concept, which features a fresh menu by chef Kenya Butler. Among the new dishes are additional quesadillas, salads, and signature sandwiches like the “Dogwood” with roast beef, turkey, and Applewood smoked bacon. The neighborhood spot will maintain its sports bar feel, boasting nightly specials and 20 screens. 1649 S. Hanover St., 410-814-0342

Diablo Doughnuts: This fan-favorite Fells Point shop will be peddling its colorful confections across the harbor next year. Diablo Doughnuts—which currently shares its Broadway Square shop with pizzeria Hot Tomatoes—is moving into its own digs in the Federal Hill space that formerly occupied Felici Cafe on Light Street. Expected to debut in January, the larger space will make way for owner Michael Roslan to expand his hours (Hot Tomatoes operates in the current space during the evenings), as well as his menu. But—not to worry—the signature s’mores, maple-bacon, and cereal-crusted “Unicorn Farts” donuts will remain staples. 1035 Light St.

Sundays: In other donut news, this offshoot of Mt. Vernon mainstay Dooby’s will be debuting inside Cross Street Market later this month. The stall will feature breakfast sandwiches, as well as its signature brioche and cake donuts in fun flavors including French toast, strawberry shortcake, matcha green tea, and honey oat goat cheese. Sundays will join other pop-ups including Cockeysville barbecue joint Smoke, D.C-based soup purveyor Prescription Chicken, yogurt parfait producer Gertie’s Yummy Yogurt Bowls, and regional chain Cookie Dough & Co. in the market—which is in the midst of a multi-million dollar redesign by local developer Caves Valley Partners. All merchants will remain open throughout construction, which is slated to be completed by 2019. 1065 S. Charles St.

VETERAN’S DAY OBSERVANCES

11/11: Mission BBQ

In keeping with its patriotic mantra (each location stands to recite the pledge of allegiance at noon daily), this beloved barbecue chain will honor all local veterans and active military duty personnel with free sandwiches and cake on November 11. All locations, scattered everywhere from Canton to Owings Mills, will be participating. Multiple locations including 3701 Boston St., 443-955-6807.

11/11-18: Feeding the Homeless: A Veteran’s Day Tribute and Thanksgiving Dinner

Now in its fourth year, this community gathering has grown into a two-day event. On November 11 and November 18, locals will gather to feed more than 1,000 of the city’s displaced citizens in honor of Veteran’s Day and Thanksgiving. In order to produce the home-cooked meal, organizers are collecting contributed food, soft drinks, and serving supplies. Other donations that are needed include personal hygiene items, winter clothing, blankets, and coats. 420 Fallsway, 2 p.m.

CH-CH CHANGES

Grand Cru: On the heels of launching a rebrand at Remington hotspot Parts & Labor, Spike Gjerde’s restaurant group Foodshed has made the decision to sell Grand Cru. The team took over the Belvedere Square wine bar in 2014, after owner (and Gjerde’s business partner) Nelson Carey passed away suddenly. Now, the bar is in the process of being turned over to former Foodshed employee Jayce Flickinger. Foodshed managing partner Corey Polyoka recently told The Sun that the decision to sell the spot comes as the company focuses its attention on A Rake’s Progress, a new restaurant expected to open in the Adams-Morgan neighborhood of Washington, D.C.  by the end of the year. 527 E. Belvedere Ave. 

OPEN

Roggenart: Mt. Washington locals are raving about this new cafe on Falls Road, which prides itself on fresh-baked baguettes, rolls, pastries, and pretzels. The shop opened late last month, rolling out a menu that spotlights sandwiches (think everything from ham and cheese to smoked salmon tartines), charcuterie platters, and classic pastries including a traditional pain au chocolat. Roggenart—a German term meaning “the art of rye”—also serves cold-pressed juices, smoothies, and an array of coffees and teas. 5722 Falls Road, 443-835-4443

COMING SOON

Baltimore Whiskey Company at Union Collective: In a witty video announcement released on social media earlier this week, Remington’s Baltimore Whiskey Company (BWC) publicized its plans to move into Union Craft Brewing’s new Medfield makerspace Union Collective in 2018. The distillery—which has become known for its lauded Shot Tower gin and Charles Street apple brandy—will transition into a 10,000-square-foot space with a second still, expanded fermentation equipment, and a larger tasting area. The expansion comes at an exciting time for BWC, as it prepares to unveil a new barrel-aged rye whiskey that will be the first on the market distilled in Baltimore in more than 50 years. 1700 W. 41st St.

The Bygone: A few months back, Atlas Restaurant Group announced that it would be opening a rooftop concept at the Four Seasons Baltimore. New details have recently surfaced about the bar, which will be named The Bygone and is slated to open this winter. Aside from 360-degree views of the city skyline, the 10,000-square-foot restaurant will highlight 325 seats, three outdoor terraces, a dining room, and a full bar and lounge with a mezzanine-level whiskey library and suspended catwalk leading to a DJ booth.

As its name signifies, the spot will project a Gatsby-era vibe with plenty of plush banquettes and custom woodwork. “Our goal has always been to operate first-class restaurant concepts in Baltimore and to be the driving force behind the culinary revolution going on in our city,” said Atlas owner Alex Smith, in a statement provided to Baltimore. “The Bygone will be a showcase to the entire country that Baltimore is ready to become a top culinary destination.” 200 International Circle.  

Sunset Raw Juice Bar: Acai bowls continue to be all the rage, and this new Foundry Row spot will soon bring the trendy treat to Owings Mills. The brainchild of former Ravens wide receiver—and Owings Mills native—Gerrard Sheppard, Sunset Raw Juice Bar debuts to the public on July 1, featuring cold-pressed juices, protein shakes and snacks, wellness shots, and acai bowls topped with bananas, berries, nuts, and granola. 10160 Reisterstown Road, 410-929-2013

Plantbar: Speaking of juice bars, this Belvedere Square staple was an early pioneer of the trend locally. Come fall, Plantbar will unveil a second location inside the Exelon Building at Harbor Point—peddling its pressed-to-order juices alongside an array of wellness elixirs, smoothie bowls, and paleo, vegan, and gluten-free snacks. “We’ve had a crush on Harbor Point for a while,” said Plantbar founder Daniela Troia, in a statement. “We really feel the community speaks our language.” 1308 Point St.

Rye Street Tavern: This new restaurant on the Sagamore Spirit Distillery campus in Port Covington will join the scene in September. The tavern will mark the second local concept from New York-based all-star chef Andrew Carmellini, who debuted the Rec Pier Chop House inside the Sagamore Pendry Hotel in March. Unlike the Italian-inspired chop house, Rye Street Tavern will focus on American fare with southern and Mid-Atlantic influences. 301 E. Cromwell St.

NEWS

Boathouse Canton: In an emotional message posted to Facebook earlier this week, the management team behind this beloved Canton waterfront establishment announced that more than 30 of its employees had quit unexpectedly after they were informed that the Immigration Division of Homeland Security instituted a review of the restaurant’s immigration records. “Based on our government’s current practices of targeting the Hispanic Community, properly documented, and those potentially less than properly documented, are all fearful of being separated from their families, many with small children,” said co-owner Gene Singleton, in the statement. “Many went home to pack up and leave. This was a sad, emotional, tragic event. It has been confirmed that the Boathouse’s policies and records are in compliance.”

In the days since, Boathouse has established a fund to raise money for the displaced families during their transition. The restaurant will be offering a limited menu (think favorites like crab cakes, wings, chopped salads, and seafood mac and cheese) until further notice as it continues to rebuild its staff. 2809 Boston St., 410-773-9795

EPICUREAN EVENTS

La Tavola Fundraiser for The Baltimore Station: This Little Italy stalwart is celebrating the Fourth of July a few days early with a patriotic fundraiser to benefit local veterans on Thursday, June 29. A portion of all proceeds from lunch, dinner, and extended happy hour service from 5-9 p.m. (featuring $5 beer, wine, sangria, and small plates) will be donated to The Baltimore Station—a residential treatment program in Federal Hill that supports veterans who are struggling with poverty, addiction, and homelessness. La Tavola, 248 Albemarle St., 410-685-1859

Haenyo: Chase Street Chillin: Local industry veterans Collin Morstein and Irvin Seo debuted this new Korean street food pop-up a few weeks ago at Holy Crepe Cafe in Canton. Next month, Haenyo is back at it with another one-night-only dinner on July 10 from 4-9 p.m., this time at Mt. Vernon’s Cafe Andamiro. Inspired by the cafe’s owner Keumran Yun, the locally sourced menu for Haenyo’s second event will feature two traditional Korean chilled soups, as well as gimbap (Korean sushi rolls) and bossam—pork lettuce wraps with fermented condiments. 241 W. Chase St.

Makan Makan Malaysian: R. House’s designated pop-up stall has been taking diners’ palates on a trip around the world lately, featuring local purveyors that specialize in everything from Korean to Jamaican cuisine. This week, the communal food hall welcomed a Malaysian-inspired concept from the team behind Ejji Ramen in Belvedere Square. Running until July 2, the pop-up will serve spins on classic Malay favorites including chicken satay, flatbread with curried lentils, and traditional gado-gado—a delicacy that tops mixed vegetables with a savory peanut sauce. 301 W. 29th St.

CH-CH CHANGES

The Corner Pantry: To coincide with the start of summer, British born chef Neill Howell is switching things up at his dining destination in Mt. Washington. This week, The Corner Pantry debuted a menu of lighter fare including a flatbread topped with roasted ham, lobster fritters with saffron and garlic aioli, and a tuna ceviche with lime, jalapeño, cilantro, avocado, and pickled watermelon rind. The spot’s breakfast and lunch offerings have also been updated with dishes like a muesli with overnight oats, and a caramel-drizzled French toast made with gluten-free brioche. 6080 Falls Road, 667-308-2331

CineBistro: Matinee movie lovers can now enjoy lunch offerings at this hybrid cinema and restaurant at The Rotunda in Hampden. CineBistro’s new mid-day menu will be offered from 11:30 a.m. to 2 p.m. on weekdays, featuring items such as steak sandwiches, classic Caesar salads, and Old Bay-seasoned wings. 727 W. 40th St., 667-219-2430

Fork & Wrench: Co-owners Andy Gruver and Jason Sanchez recently appointed Corey Laub as executive chef of this fan-favorite New American spot in Canton. Laub—a Columbia native who most recently managed the kitchen at Chicago gastropub Novo—has already enhanced the Fork & Wrench menu with new creations including cucumber-tequila gazpacho, seared scallops with cashew pureé, and corn risotto with scallion, roasted tomato, and queso fresco. With Laub under the helm, Fork & Wrench plans to rotate its menu on a monthly basis. 2322 Boston St., 443-759-9360

SHUT

Cilantro Owings Mills: Falafel fans took to social media earlier this week to lament the loss of this Middle Eastern mecca in Owings Mills, which closed its doors on June 26. Fortunately, Cilantro’s brand new Light Street location downtown is officially open and going strong. “With the unexpected, immense support at our downtown Baltimore branch, we have realized that city and foot-traffic locations are most suitable for our brand,” reads a message that management posted to Cilantro’s Facebook page earlier this week. Aside from focusing on the city location, the owners hope to expand with an additional D.C. shop in the coming months. 30 Light St., 410-244-7020

When The Charmery owners David and Laura Alima were first approached by their friends at Union Craft Brewing about joining the brewery’s new communal marketplace in Medfield, the couple admits that they were skeptical about embarking on such a large expansion.

“I remember them telling us about it and asking if we needed an ice cream factory, and I was like, ‘No, we’re good,’” David says with a laugh. “But then we really started thinking about the direction in which we wanted to go.”

The duo says that pondering the idea made them realize just how many possibilities an expanded space presented, and ultimately prompted them to sign on.

“The more we thought about adding more space, the more we felt like our space here was collapsing around us,” David says. “We started to realize the limitations. When you don’t have a choice, sometimes you’re just pushing forward.”

Adds Laura: “It was one of those kismet moments where we were really able to expand in the most awesome way possible.”

The ice cream shop, which has become a destination on the Avenue in Hampden since opening in 2013, will remain open. But all ice cream production will be moving to a 5,500 square-foot space at Union Collective—a 10.5-acre warehouse property that will feature a new Union brewing facility and taproom, while also providing homes for several local makers, nonprofits, and budding food businesses when it debuts in 2018.

The Charmery’s new digs will also make way for expanded catering operations, onsite events, and additional equipment including a second batch freezer and an oven to produce house baked goods and sundae toppings.

“It’s going to change everything in a really fun and positive way,” David says. “Our imagination is going to go insane in terms of what we can do.”

The couple says that the increase in space will certainly have a positive effect on the inventive flavors (think Old Bay Caramel, Maryland Mud, and Berger cookies and cream) that The Charmery has become known for.

The owners have also made partnering with local artists, musicians, and restaurants a priority since the beginning, and are excited to continue those relationships within Union Collective. Local climbing staple Earth Treks, which will unveil a 20,000-square-foot bouldering gym inside the space, was the first tenant announced last month.

“Union has been so thoughtful about who they are bringing in,” David says. “We’ve always considered them kindred spirits. We constantly feed off of their energy, but it’s interesting that, although there is certainly a crossover, we also have a lot of different customers. Bringing them all together is going to be a huge fun mashup.”

Looking ahead, the owners hope that more production space will allow them to open yet another retail shop beyond Hampden. Aside from the ample parking, they are most excited to be in the company of other like-minded small businesses.

“Our dream with The Charmery has always been: ‘How do we make Baltimore a better place through ice cream?’” David says. “Union is also making Baltimore a better place in a really fun way.”

Union Craft Brewing has announced that it will be expanding in 2018 with a new brewery, taproom, and adjoining makerspace in a 138,000-square-foot warehouse in Medfield off of I-83. And the first tenant to sign on to join the communal workspace certainly puts into perspective just how big the new digs really are.

Union Collective—the brewery’s adjacent marketplace allotted to house eight additional makers, nonprofits, and small businesses to produce and sell their goods on site—will be home to a new 20,000-square-foot Earth Treks climbing gym.

The local brand began as a mountaineering guide service and outdoor rock-climbing school in Columbia in 1990, and has since evolved to operate four gyms throughout the state and two in Colorado—one of which will debut in 2018.  

“Climbing gyms barely existed back when we started,” says Earth Treks COO Chris Jenkins.  “But over the years, the indoor climbing world has just grown and grown.”

When Earth Treks first partnered with Union co-founders Jon Zerivitz, Kevin Blodger, and Adam Benesch a few months back, Jenkins says that the collaboration seemed like a good fit because of the property’s high ceilings, ample parking, and easy-access off of I-83.

“It used to be you would go to landlords desperate to find spaces, and they didn’t really understand what climbing was and didn’t want to work with you,” Jenkins says. “Now we’re finding folks who have visions for spaces like Union has. The evolution of the industry is making these things possible.”

Though Earth Treks has become known for its all-ages climbing, rope walls, yoga classes, and personal training services at county facilities in Timonium, Columbia, and Rockville, the Hampden location will mark the gym’s first foray into Baltimore City. 

The location will also be the first to focus entirely on bouldering—a sport where the climber moves up the wall without the support of ropes or harnesses. The gym will feature 10,000-square-feet of bouldering terrain, as well as its own yoga studio, functional fitness and cardio zones, training areas, and a retail pro-shop. 

“Bouldering has become a sport in itself,” Jenkins says. “Each one of our gyms is custom-designed to fit the space, so it’s nice that people can go from Earth Treks to Earth Treks and feel like they’re getting a different experience.”

Construction on the project at 1700 W. 41st Street is expected to begin on July 1, with some tenants slated to move in late 2017 and brewing to begin spring 2018. Construction on the gym itself will begin this November.

Benesch says that the addition of Earth Treks furthers Union Collective’s mission of assembling local businesses to connect, collaborate, and share resources all under one roof.

“Our goal in developing Union Collective is to do our part to make our city a better place to live, work, and play in,” he said in a press release. “Not only will this facility foster community, which is also a part of our mission, it will offer something that doesn’t exist anywhere else in Baltimore City.”

Jenkins agrees that, above all, the partnership is ideal because the two companies share a community-driven philosophy.

“Hampden seems like it’s going to be a great home for us,” he says. “It’s going to make it much more of a destination and a community. Climbing gyms are already all about community. This will only strengthen it.”