Boordy Vineyards reposes on a pastoral corner of northeast Baltimore County—barely 15 minutes beyond the Beltway but a world away in terms of bucolic charm. Rows of vines arc gracefully over the undulating lands, sweeping down to a series of trim green-and-white outbuildings clustered around a 19th-century stone barn. Visit …Read More »
Single Malt Duo Highlandtown’s Old Line Spirits is the newest jewel in Maryland’s craft-distilling crown.
Quick, what do the Scottish Highlands and Highlandtown have in common? No, an artisanal haggis eatery hasn’t opened on East Pratt. But a single malt distillery has: Old Line Spirits, the latest addition to the state’s bourgeoning craft-distilling scene. It was launched in February within a 25,000-square-foot industrial building at …Read More »
Butchers Hill Society was named to underscore owner Malcolm Mitchell’s hope that it becomes a go-to for the neighborhood, a kind of secret society supper club. A tiny commissary in the basement level opens at 7 a.m. and sells breakfast items, grab-and-go sandwiches and charcuterie as well as wine, craft …Read More »
BUCK-A-SHUCKS PLUS Patience paid off for Hampden’s oyster lovers when Dylan Salmon finally opened in December. After inaugurating his friend Phil Han’s pop-up in Mt. Vernon (in the space that is now Sugarvale) back in 2014 to accolades, Salmon set about to find a permanent home and soon scored a …Read More »
Nestled on the edge of Hobbit’s Glen Golf Course in Columbia in the shiny new clubhouse that most recently housed the Coho Grill, The Turn House is more than a resting place between holes. Chef Thomas Zippelli, who trained at Michelin 3-star restaurants on both coasts, has created a crave-worthy …Read More »
Clever Rabbit After honing his culinary chops at Cinghiale and Pazo, Chef Julian Marucci looks to put his personal stamp on two new restaurants.
Julian Marucci, who grew up outside of Philadelphia, worked at the Foreman Wolf restaurant group’s Charleston and then was tapped as sous chef when FW opened Cinghiale. Within a month, Marucci took over as Cinghiale’s chef, later assuming the same role at FW’s Pazo. Recently, Marucci and David Goodman, who …Read More »
I remember my mother, an avid subscriber to Woman’s Day, planning our family’s meals each week. The magazine’s suggestions for entrees and sides—spaghetti with green salad, baked chicken with potatoes and peas, beef goulash and broccoli—were accompanied by detailed shopping lists. I am a poor planner when it comes to …Read More »
Fine Dining: The Sequel Chef Brian Boston aims to honor the Milton Inn’s classic dining tradition while making room for today’s more casual diners.
Brian Boston is celebrating 20 years as chef/owner of the Milton Inn, which in turn is marking 70 years in business. Boston started his career as a teenager at Peerce’s Plantation, attended the Culinary Institute of America and was sous chef at the Brass Elephant in the 1980s. He worked …Read More »
When the Foreman Wolf team opened Pazo back in 2004, it seemed a big step for Baltimore. The soaring space, elegant nightclub vibe and on-trend small-plates menu conjured more glamorous cities. Charm City’s restaurant options have expanded since then, and Pazo’s owners decided it was time for a facelift. Their …Read More »
When Donna’s Coffee Bar opened in Mount Vernon’s elegant, old Park Plaza building in November 1992, it sent the neighborhood (and the city) crashing into a wholly unexplored coffee universe, a culture that had been quietly brewing in Seattle and San Francisco. In fairness, the coffee revolution established its local …Read More »