Food & Drink

Main Category: Food & Drink

New Moon

While newcomers might confuse her restaurant for a brand of Belgian-style wheat beer, owner Sarah Simington is quick to set them straight. “We were here first man, we were here first,” she says of the 35-seat Blue Moon in Fells Point, known for its 24-hour hangover-friendly breakfast menu. Simington opened …

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Greek to Us

Childhood pals Dmitri Moshovitis, Ike Grigoropolous and Ted Xenohristos—Rockville residents and the sons of Greek immigrants— came up with Cava Mezze over coffee in 2006. Almost a decade later, their passionate wish to modernize their families’ favorite recipes for a cool neighborhood-based customer has come (lucratively) true and born a …

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Nightcap, Anyone?

In the case of Louie’s Bookstore Café, there is life after death. Taking a cue from the beloved bookseller that once stood within its walls, Ware House 518 has rolled out a new bar concept that pays tribute to the rich history of its Mount Vernon location. “There aren’t many …

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Bagby in a Bag

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 …

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A Toast to Everyman

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 …

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The bee’s knees

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 …

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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 …

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Chef Talk: Edward Kim

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 …

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