On a nice day, grab a Duckpin Pale Ale or Blackwing Lager and sip it outside on one of the benches at this nearly five-year-old local brewery. Read more.
Some of chef Brigitte Bledsoe’s outstanding dishes include the gooey, funky monkey bread, and crab cake eggs Benedict served atop fried green tomatoes. Read more.
Open to the public Thursday through Saturday, it sells merchandise, cupcakes, and cake jars, as well as offering baking classes. Read more.
Behold the power of Vaccaro’s cannoli: It’s so good, it convinced Robicelli’s Bakery co-owner Allison Robicelli to break up with Brooklyn and move to Baltimore. Read more.
No Baltimore dining guide would be complete without a spot where diners can get their hands dirty digging into steamed crabs encrusted with Old Bay. Read more.
Take three University of Maryland Baltimore County graduates who fuse flavors from Ethiopia, Taiwan, Thailand, and India, and the result is nothing less than magical. Read more.
Thick slabs of meat on freshly baked focaccia, and deep-fried rice croquettes stuffed with cheese draw locals and tourists alike to this century-old, family-owned institution. Read more.
Get the sandwiches and platters with a side of cheese fries or mac and cheese. Read more.
