Since The Corner Stable opened in Cockeysville in 1972, it has attracted hungry, happy crowds with its aim-to-please menu—heavy on fall-off-the-bone ribs and oversized crab cakes and light on...
There was no denying the excitement when Matt Seeber was named executive chef of the new Heavy Seas Alehouse (1300 Bank St., 410-522-0850, heavyseasalehouse.com) near Little Italy. After all, this is...
Phillips Seafood reinvents itself after 30 years in Baltimore.
Mention the name Phillips in Maryland and locals know exactly which family you’re referring to—the ones from the Eastern Shore, the folks who built up an international seafood business from a tiny...
When you first look at the menu at TEN TEN, you wonder if the chef has gone to creative-writing school. The food is described so beautifully and comprises so many interesting ingredients that you...
Caramel popcorn lovers, rejoice. You don’t need to make a trip to the beach for your favorite treat. Robin Garrison has come to your rescue with her new business, Popsations Popcorn Company. “...
Even in the calm and comfort of her own Pikesville kitchen, Diane Macklin is in perpetual motion. She makes coffee with her new single-cup Keurig brewer, throws open the doors of a cabinet to show...
Happy days are here again.
Well, actually, they’ve been here all along in the cozy booths of Baltimore’s many diners. You don’t have to drive far before stumbling on one of these chrome, neon-glowing...
Economy be damned. This past year, Baltimore became a haven for new restaurants, many with impressive chefs in the kitchens. We expect these upstarts to have a big impact on next year’s “Best Restaurants” list. Old-timers would do well not to rest on their laurels. Here are the 10 new kids to watch.
Bond Street Social 901 S. Bond St., 443-449-6234. What we like: This contemporary, wood-encased, fireplace-loaded space encourages sharing with its “social” drinks and small plates, convivial staff,...
On a chilly January night, the line at Maisy’s in Mt. Vernon was out the door. No, it wasn’t a hot new DJ or big-ticket fundraiser. It was an event for the Forgotten Cocktail Club, a group dedicated...
It’s become fashionable to shorten the lengthy names of some grape varieties for the sake of brevity. Many folks now refer to Cabernet Sauvignon as “Cab” and Sauvignon Blanc as “Sauv Blanc.” I don’t...
