Baltimore native Mike Roslan, 44, a former tattoo artist, opened Diablo Doughnuts on Broadway in Fells Point in October 2015, sharing a tiny space with Hot Tomatoes Pizza. Plans for the new year are to set up a seating area in the back room and to begin serving cold-brewed nitro …Read More »
Baltimore Chefs Create Great Change Baltimore chefs love a good cause, but not as much as they love each other.
May 30 turned out to be warmer than Doug Wetzel expected. High 80s is sweltering for a triathlon, especially on Eastern Shore asphalt roads with little shade. Even the ocean temperature was a few degrees higher than the competitors anticipated. “It had been wetsuit mandatory and suddenly it was wetsuit …Read More »
Baltimore’s hip new food emporium (a micro version of Union Market in D.C. or a more urban Belvedere Square) opened in October beneath the apartments at 520 Park—steps from the Maryland Historical Society and the Walters, a welcome addition to the rapidly evolving neighborhood. Mt. Vernon Marketplace is meant to …Read More »
Born in the French city of Orléans and raised in Switzerland, England and Belgium, John Walsh is now vice president of culinary for The Classic Catering People in Owings Mills. He’s worked at Chef’s Expressions and Rouge Fine Catering among others, once owned a restaurant, Chez John, in York, Pa., …Read More »
The new Bagby Pizza, which opened in Pikesville in late summer, is not the homey brick BYO that launched in 2009 in Harbor East. This Bagby—with the subtitle ”The Way You Want It”—may have the flat-crust pies we know and love, but the environment is sparkling and efficient, with workers …Read More »
Alcohol is a supporting player in J.B. Priestley’s drawing-room thriller, “An Inspector Calls,” which opened in September at Everyman Theatre. But spirits were front and center at the first Taste of Everyman, a new audience-building initiative that premiered the same month. The upper middle-class Edwardians in the play “drink a …Read More »
Responsible for pollinating 30 percent of the world’s crops, bees are the unsung heroes of the culinary universe. Barr Hill vodka, from Vermont’s Caledonia Spirits, is crafted from honey cultivated on site of their sustainable distillery. Their Barr Hill gin adds raw honey just before bottling to impart unique floral …Read More »
Morning Sunshine Treat yourself to a farm-fresh breakfast (or brunch) the day after thanksgiving—or any day.
If, like me, you sometimes just want to forget all about November’s “big frantic holiday” in favor of sleeping in, slowing down and cooking something a little more, well, manageable, then you’ll love what I’ve put together for you this month. Ditch the Thanksgiving dinner (make reservations instead) and prepare …Read More »
Mi & Yu Noodle Bar Edward Kim seemed to disappear after shuttering his restaurant Soigne in 2005 and jumping in and out of a cou-ple other gigs. Kim, in fact, has been taking care of his elderly parents while working as food and beverage director at the Westin Hotel at …Read More »
The Cinnamon Tree at the Hunt Valley Inn defied expecta-tions. The high ceiling reminis-cent of a pitched barn roof, the soft seating in warm shades of brown and gray (nearly every butt gets a banquette) and the views of the courtyard—where the eponymous tree sculpture has been relocated—on one side. …Read More »