NEWS

Water for Chocolate: Last week, chef Sean Guy unveiled the newly renovated and expanded version of his beloved brunch spot in Upper Fells Point. After two months of upgrades, the space now features a warmer feel with additional seating, wooden accents, modern backsplashes, and interior greenery. “We want to provide a better dining experience that’s on par with the food that we serve,” Guy said in a video announcing the changes back in May. Though the interior has gotten a fresh look, diners can still count on Guy’s tried-and-true dishes such as barbecue shrimp and grits, raisin bread French toast, and stuffed breakfast burritos.

Azumi: This Japanese steakhouse in Harbor East is taking teppanyaki to a whole other level. Come October, the Atlas restaurant will debut a brand new room for chefs to prepare meals in front of guests at two scheduled seatings per night. Equipped with six tables that can accommodate 36 diners, the room will feature a special menu with options such as king crab, lobster, scallops, Miyazaki wagyu, and kobe beef. Along with the addition to the space, Azumi has also brought on chef Anthony Micari as its director of Asian cuisine. Micari—who previously headed up the kitchen at Makoto in Miami—will work alongside executive chef Andy Gaynor at Azumi, while also helping to develop a future Atlas concept. Stay tuned for more details.

Doug Atwell Announces New Bar in Fells Point: We’ve been following Doug Atwell’s career since his days behind the bar at Rye (back when it was at its old location on South Broadway). Since then, the veteran bartender has gone on to head up the celebrated programs at Blue Pit BBQ and Dylan’s Oyster Cellar. Now, he’s getting ready to open a spot of his own. The Baltimore Business Journal reported earlier this week that Atwell is in the process of converting the former home of Santa Clara Bar & Restaurant in Fells Point into a new cocktail bar with a classic vibe. The spot will highlight killer Manhattans and Old Fashioneds, as well as interior touches like tin ceilings and a jukebox.

OPEN

With Love Company: The Parkville dining scene recently welcomed this healthful hangout on Harford Road—whose mission is summarized in a hand-painted wall mural that reads: “Everything begins and ends with love.” The eatery incorporates its plant-based and gluten-conscious philosophies into dishes such as lentil burgers, raw veggie lasagna, and sweet potato salads. To complement all of the eats, the menu also lists holistic juices and smoothies in varieties like pineapple-mango and peach-banana.

Pure Raw Juice: Speaking of juice, this local detox destination recently debuted its newest location at The Rotunda in Hampden. The new spot adds to the health-conscious community in the mixed-use development, neighboring other tenants like MOM’s Organic Market, Brick Bodies, and Corepower Yoga. For those in need of a post-workout pick-me-up, Pure Raw offers its signature smoothies, juice blends, and açai bowls like the “Electric Pink” filled with dragon fruit and granola.

Chilango’s Tequila Bar & Grill: Earlier this summer, we told you about this new Mexican destination taking over the former home of Modern Cook Shop in Fells Point. Now, owner Carlos Cruz has officially unveiled the restaurant—which is a sister spot to his Highlandtown haunt Carlos O’Charlies. Stop by to sample the strong margaritas paired with Cruz’s house recipes ranging from baked tilapia with tequila and garlic to a grilled flatiron steak in a spicy tomato chili sauce. The space itself has been completely transformed with classic cantina touches like wooden paneling and decorative sombreros.

COMING SOON

The Original Pancake House: Soon, Canton locals will be able to feast on flapjacks and fluffy omelets at this international breakfast favorite. Situated next to Outback Steakhouse in the Canton Can Company, the diner will mark the chain’s first Baltimore location. Be on the lookout for signature items including a lemon Dutch Baby, cherry crepes made with sweet Danish wine, and an apple pancake smothered in cinnamon sugar,

EPICUREAN EVENTS

8/13: Entré Amigos
Earlier this week, mayor Bernard C. “Jack” Young signed an executive order directing city agencies to protect immigrants. Local restaurants Bar Vasquez, Alma Cocina Latina, and Puerto 511 are also coming together to support the cause by launching this new dinner series that will benefit Families Belong Together—an organization that works to permanently end family separation and detention. “Baltimore welcomes diverse and creative entrepreneurs,” says Bar Vasquez co-owner Tony Foreman, who will host the series at the restaurant. “We all serve the many good people of this city and are proud to do it.”

For the next three Tuesday nights, the teams from Alma Cocina Latina (August 13), Puerto 511 (August 20), and Clavel (August 27) will head to the Argentinian restaurant to prepare passed appetizers, welcome cocktails, small dishes, a meat course, and a collaborative dessert with Bar Vasquez chef Marion Caño Catalan. The menus will collectively reflect all of the restaurants’ distinct regions and styles. Highlights from the first meal next week will include risotto-style arroz con pollo and mango flan.

8/12-18: Stone’s Throw Hash Pop-Up at R. House
This sweet potato hash concept, which prides itself on sourcing ingredients from purveyors just a stone’s throw away, is setting up shop at the R. House’s rotating pop-up stall next week. Founder Ben James created Stone’s Throw eight years ago, when he discovered that he was allergic to wheat. Gluten and paleo-friendly bowls to to try include the “Bay Be Blue Crab” (Chesapeake blue crab, free range eggs, pickled carrots, and Old Bay), “Wakey Wakey Apple Bacy” (shredded apples, seasonal greens, and pastured bacon) and the vegan “Buddha Hash” with crispy tofu and organic beets.

The inspiration for chef Casey Jenkins’ Black Restaurant Challenge dates back to the summer of 2014, when it seemed like everyone with a Facebook page was dumping a bucket of cold water on their head to boost awareness and collect funds for ALS research. The viral videos, which were reported to have raised more than $115 million for the cause, prompted Jenkins to create a social media campaign of his own.

“One day I was sitting at Terra Cafe having lunch, just relaxing and joking like I always do,” Jenkins recalls. “And I was on my phone looking at all of the Ice Bucket Challenge videos. I remember thinking, ‘Hey, we could do our own challenge.’”

His idea was to create an online charge urging locals to spend their dining dollars at two African-American-owned restaurants per week. Though it took a few years to work out the kinks, Jenkins—who formerly owned Darker Than Blue in Waverly and now operates Birdland Cafe on Belair Road—is finally gearing up to launch the inaugural Black Restaurant Challenge from February 3-25.

During that time, he is asking locals to frequent the participating eateries at least twice per week and post about their experiences on social media using the hashtag #BlackRestaurantChallenge.

“The thing that has always been a little troubling to me about Baltimore City is the lack of representation for African-American-owned restaurants,” Jenkins says. “You’re talking about a city that is comprised of over 60 percent African-Americans. We strive to put [these restaurants] out there ourselves.”

Throughout the past year, Jenkins has been meeting with city leaders including Visit Baltimore president and CEO Al Hutchinson, Downtown Partnership president Kirby Fowler, and Harbor Bank CEO Joseph Haskins Jr. to flesh out the concept and gain support.

“It only took one phone call to each one of these people,” he says. “It didn’t take much convincing to explain that this is a feather in the cap for tourism in Baltimore.”

The challenge will begin with a kick-off event featuring live music and bites from a handful of the participating eateries at the Baltimore Visitor Center on Friday, February 2. The free event, which has attracted interest from more than 40,000 people on Facebook, has reached its capacity, but there is room to RSVP on a waitlist.

Following the kickoff, chefs from African-American-owned restaurants throughout the city will be offering specials and discounts to help promote the three-week initiative. The participating eateries include downtown vegan soul food spot The Land of Kush, Terra Cafe in Charles Village, Peace & A Cup of Joe in Ridgely’s Delight, R. House pop-up The Urban Oyster, Teavolve in Harbor East, Sully’s Seafood & Barbecue on Belair Road, The Big Bean Theory inside the Mount Vernon Marketplace, Connie’s Chicken & Waffles at Lexington Market, food truck Sharif’s House of Wraps, and Water for Chocolate in Upper Fells Point.

Water for Chocolate owner and executive chef Sean Guy says that he has already begun preparing for the influx of diners—testing possible specials such as charred octopus and scallops, and teriyaki chicken livers with bacon-parmesan grits and poached eggs. Guy mentions that, compared to other city-wide dining promotions that lock owners into a fixed price point, the Black Restaurant Challenge allows him more flexibility.

“It’s tough for me to participate in the regular Restaurant Week because I have to set my price point at a place where I can compete,” he says. “With this, the parameters were a little wider. It’s going to give the consumers a look at a variety of cuisine and what there is to offer here. It’s a good deal.”

Looking ahead, Jenkins is already hoping to expand the challenge, with possible plans to launch a summer iteration corresponding with Juneteenth (the anniversary celebrating the abolition of U.S. slavery), and has even been asked to speak about his experience organizing the event at an African-American chefs conference in Atlanta this March.

“There are some solid African-American-owned restaurants in this city,” Jenkins says. “You just have to give them a chance.”

Water for Chocolate, the Upper Fells Point eatery known for its southern comfort food, suffered a fire last Friday in which the restaurant and the apartment of head chef Sean Guy were badly damaged.

While Guy was out food shopping Friday morning, he received several Twitter messages and pictures that his business and residence was up in flames. Fortunately, his two children were in school but tragically his three-year-old pug, Dirty Rice, didn’t make it.

“He was a cool dude,” Guy says of Dirty Rice. “Everyone in the neighborhood knew him.”

The damage to the building was extensive, due to the fire that was started by a gas dryer on the third floor, but also due to flooding from the fire department’s efforts to put it out.

“I was numb when it first happened,” Guy says. “I’m usually, like, the most proactive guy, but I really didn’t know what to do next.”

Within hours, the local community sprang to action. A frequent Water for Chocolate customer, Scotty D.M. Schopman, created a GoFundMe page that has raised more than $10,000 in donations.

Additionally, other residents brought Guy care packages, Lombard Hardware offered a gift card for rehabilitation efforts, and a local couple is even hosting Guy at their house in the neighborhood.

“I’m getting so much support from so many different factors. It’s just overwhelming, on a totally different level,” Guy says. “Initially, between Friday and Sunday, I was depressed. But right now I’m really elated from all the love.”

The overwhelming response has also led to two fundraising events planned in the coming weeks. The first is taking place Thursday, April 2, at Hot Tomatoes II from 6 p.m.-close. Guy will be in the kitchen cooking some of Water for Chocolate’s signature dishes and all the proceeds will go to rebuilding. The next event is a week later, April 9, at Bad Decisions.

Guy says the money he has received from the community will go to replacing the damaged floors, walls, and kitchen equipment. He also plans to update the interior to give the space “a more industrial feel.”

Optimistically, and with the help of an understanding insurance adjuster, he hopes to have Water for Chocolate, which has been in business for nine years, back up and running a month from now. He, of course, is counting his blessings that the fire’s toll wasn’t much worse.

“I’m a father before I’m a chef, before anything,” he says. “My daughter is a sophomore at BSA and my original plan was, when she graduated, to move to New York City and open something up. But with all the love Baltimore has given me, it makes no sense to do that. I am here to stay.”