Oh, my darlin’ — how I do miss the Clementine restaurant in the Hamilton-Lauraville area. But a new restaurant called Char’d City has opened in that space and the reviews have been quite glowing.
Char’d City serves up wood-fired Neopolitan pizzas as well as an assortment of North African dishes inspired by the owner’s Tunisian heritage. The name derives from the owner’s affinity for Charm City, and their cooking style is — you guessed it! — charred.
If you haven’t been to this city neighborhood before, they have lots of great dining options and it’s closer than you may think — just down Northern Parkway. (chard-city.business.site)
Dutch Courage, a gin-centric cocktail bar, has opened in Baltimore’s Old Goucher neighborhood. Here’s an interesting mixological tidbit: The restauranteurs and liquor distributors I’ve talked to say that gin is going to be the big drink for 2020. (facebook.com/dutchcourageginbar/)
Meanwhile, The Reister’s Daughter, a coffee and pastry shop, recently opened on Reisterstown’s “Main Street” right across the street from The Cow, where you get ice cream and Italian ice. Look for lots of coffee choices, specialty drinks (think matcha lattes) and desserts from the JeannieBird Baking Company in Westminster and Diablo Doughnuts in Fells point.
The Daughter (facebook.com/reistersdaughter/) is located where the Ski Shoppe used to be for four decades (does anyone else remember when a truck plowed into that business?).
One of my favorite places, The Milton Inn in Sparks, has expanded with the completion of The Veranda @The Milton Inn.
Previously the outdoor patio, The Veranda has been transformed into an extension of the restaurant and offers its own individual personality and energy in an informal setting. The room is beautiful — enclosed and heated, has a stone fireplace and a retractable roof for the warmer months. It offers new late-night snacks and cocktail menus, and will showcase live jazz.
A lot of people look at this restaurant mainly as a special occasion destination, but they have a (really big) small plates menu in the lounge. Now, both rooms of the Veranda lean toward a more casual atmosphere, but you still get the stellar food and service.
My go-to menu choices are the New York strip topped with colossal lump crab meat in garlic butter and the new deconstructed s’mores with chocolate ganache that you can roast right there at your table.
The cocktail menu features a Goetze’s caramel apple martini, which is an homage to the Goetze family members who are frequent guests at The Milton Inn. It’s made with sloop Betty caramel vodka, topped with Chesapeake cider and garnished with a Goetze’s confection. All ingredients are locally made. How cool is that? (miltoninn.com)
Closed … But Reopening
Cunningham’s in Towson has closed its doors as the owners begin renovations on a completely redesigned and rebranded space that will open in the spring, featuring an expanded bar and intimate dining area.
Executive Chef Jay Rohlfing , who won the Food Network’s “Chopped” series, is currently working on the new menu, which will continue to focus on using fresh, locally sourced ingredients.
Cunningham’s Café and Cunningham’s Bakery will remain open through the renovation, but with a slight interruption for construction to expand the café space. (cunninghamstowson.com)
Ekiben, the popular Asian Fusion restaurant in Fells Point, is opening a second eatery on The Avenue in Hampden. They serve steamed buns, rice bowls and small plates, including Thai chicken meatballs, crispy catfish and Taiwanese curry fried chicken. (ekibenbaltimore.com)
In March, Rita’s Italian Ice will open a kiosk at The Rotunda in Hampden, right by the family play area. In addition to Italian ice, the dessert spot will serve frozen custard and gelati. (ritasice.com)
I want to wish a fond farewell to Pikesville’s Edmart Deli, which closed in late December after a run of more than six decades. I’ll miss the brisket and knishes most of all. Thanks for the memories.
Randi Rom is president of RJ Rom & Associates. She is a freelance columnist and writer who represents some of the region’s top restaurants and food-related events. Contact her at firstname.lastname@example.org.
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