The mint julep has long been associated with the Kentucky Derby, so it's no surprise that Marylanders have been known to tipple a few during Preakness (May 17 this year), the second jewel in the horse-racing crown. But the cocktail seems to have fallen out of favor with the mojito-'tini crowd. Enter good ol' Southern boy Joshau Hill, chef and general manager of Night of the Cookers (885 N. Howard St., 410-383-2095), who is doing his best to introduce a new generation to the genteel drink he makes with Maker's Mark bourbon, simple syrup, and fresh mint.

Yellow Dog Tavern has had an impressive growth spurt in the kitchen. Not that there wasn't talent from the start behind the creative cuisine of chef Anita Scheiding, who owns the upper Canton restaurant with partner Amber Miller. But recently, Scheiding just seems to be orchestrating more confidence and assertiveness in her dishes-like the perfectly fried oysters, crisp on the outside and silky inside, with jalapeño and cilantro aioli.

Some people dismissively call Liberatore's Ristorante a chain—that's not necessarily a bad thing. There are six restaurants in the group, but they are owned by a local family and deserve a look now and then. When a reader reminded us of the newest offspring in Perry Hall, we headed to Honeygo Village Center to check it out. The latest version (5005 Honeygo Center Drive, 410-529-4567) fits right in with the rest of the suburban shopping outpost—a mini wannabe of The Avenue at White Marsh—with its sleek lounge, bistro dining room, and carryout area.

As if being an attorney, baker, and Food Network personality aren't enough, the ever-resourceful Warren Brown is adding a new job title to his resume—published author— when his cookbook, CakeLove: How to Bake Cakes from Scratch, hits the stores this month. "I liked the idea of sharing what I learned," says Brown, 37, who recently opened a CakeLove in Canton (2500 Boston Street, 410-522-1825).

When I called to make a reservation, the chef surprisingly answered the phone and asked how I had heard about the restaurant. I told him truthfully that I'd read about it, and I had—in snippets on various blogs, with words like Southern and barbecue attached to the posts. When I visited, I was expecting casual, earnest fare, and I found that—and so much more. This isn't your typical BBQ joint.

As one of my dining companions marveled after many inspired dishes, "This is haute cuisine meets down-home." Or as the chef, Joshau Hill, explained, "It's new Southern cuisine."

Looking for a soupçon of hip with your sushi? Then head to Ra Sushi (1390 Lancaster Street, Harbor East, 410-522-3200), Baltimore's newest chopsticks palace. Push open the massive doors, go up a few steps, and you'll find yourself in the land of Ra. A techno beat pulses, red lamps cast a sexy glow, and ultra-cheerful servers await your order. There's no turning back, but why would you want to? Creative nigiri, teriyakis, and cocktails are ahead.

Supposedly, everyone’s Irish on St. Patrick’s Day, so we figured a little Celtic comfort food would get the party going for the March 17 festivities. We turned to Anne Rowley, chef/owner of Patrick’s of Pratt Street (934 W. Pratt Street, 410-244-5000, patspubs.com) for a recipe, in this case, her steak and Guinness stew. We figured she would know a good one. Patrick’s, which dates to 1847, calls itself “America’s oldest Irish pub.” Rowley and her husband, Patrick, have been carrying on the family tradition since 1999.