epicure_Cafe Cito_sept14

By BaltimoreStyle



Turns out, Hampdenites crave a good runny egg. When David Sherman opened the tiny Café Cito, he put a drippy egg sandwich on the breakfast menu. It was so popular, he’s since added six variations. On offer: Artisinal English-style Flory’s truckle cheddar cheese and spinach—or a mix of mushrooms, or house pimenton and fennel sausage—on a soft, chewy roll. If that’s the first thing you try at Café Cito (“small café” in Spanish) it won’t be the last.

Sherman trained at the Culinary Institute of America, and lived in New York and San Francisco (where he worked for Spanish chef Daniel Oliveira). Locally, he’s worked at b Bistro and Tapas Teatro, and in 2006, opened the short-lived Nasu Blanco, a Spanish and Japanese concept in Locust Point. That venture failed, he says, because “I was trying to wear too many hats at once and couldn’t keep up.”

In June the chef started serving weekend BYO dinner with a menu that included fish cheeks and spicy tuna tempura, vegetarian miso-glazed eggplant, and seared ribeye with roasted garlic puree—and the possibility of adding dinner on Thursdays and Sundays. “We want to focus on doing a few things really, really well,” he says. “This is a passion-over-profit venture.” 3500 Chestnut Ave., 443-682-9701, cafecitobmore.com —MT

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