Articles

Thank you to Tai Obata, RA Sushi's exectutive chef for completing this Sushi 101 glossary for us. Read below to learn the basics of Sushi. B Bonito Flakes Bonito is a large fish from the same family as Tuna & Mackerel. It is dried & added to many Japanese dishes for flavoring. D Dashi Kombo Dried kelp or seaweed. Dasino Moto Bonito flakes. F Flying Fish "Tobkio" ...    Read More

This holiday season we have come up with two great contests to give you more chances to win from BaltimoreEats.com. Contest #1 We want to add current photos to our restaurant listings. As some of you have seen, we have begun taking a nighttime snapshots of the entrances of Baltimore’s restaurants and bars. We have barely put a dent in the over 1,000 listings on our website. This is why we need you! Next time you use BaltimoreEats.com to ...    Read More

Monday Night Football is always an event, but when the home team plays on Monday Night, it turns into something more. That's why we put together a list of a few places with great specials to watch the Baltimore Ravens take on Aaron Rodgers and the Packers tonight, on ESPN. Alexander's Tavern, Fells Point: $4.95 Burgers until 5 PM. $5 Build your own Tots, $10 Buckets of Coors Lite and $1 off Drafts. Free Shooter every time the Ravens Score a Touchd...    Read More

When John Fogerty, lead singer of the famed 60’s Rock and Roll band Credence Clearwater Revival, wrote those lyrics, he must have been making a pronouncement on their wine. I can imagine a flannel-clad Fogerty, hung over and dripping in sweat (from the combination of the famed heat of Lodi and the shirt, no doubt), cursing the drinkability of those lovely Lodi wines made from Cabernet Sauvignon, Petit Sirah, and of course, ...    Read More

It’s august, time to pack the Citroën and head to the South of France. Wait a minute, this is Baltimore, I’m packing the SUV and heading "downy ocean, hon."Packed securely with the beach umbrella and my Tilley hat, is a case of assorted wines. In that case there are some delicious summer whites, like Sancerre and German Riesling but multiple bottles of what I consider the best everyday reds are included. Which reds you ask? It is not ...    Read More

Any other time, at the mere mention of Roy’s in Harbor East, my attendance would require more than a flaming tiki-torch to the butt, but this was a different occasion altogether. It was “Downtown Diane’s” birthday, and being one never to turn down an invitation, I was more than happy to post. For the record, I’ve turned down a birthday invitation or two, but one doesn’t turn down Diane’s invitation. She...    Read More

No one likes a free meal better than me; so I was delighted when Celeste invited me along for a media dinner at RA Sushi in Harbor East. I have to admit, I wouldn’t normally have given the place a second glance, as “chain restaurants” make my face break out in hives at the mere mention of their names. But this place is actually a damn good time. The bar was packed, and with a younger crowd to boot. So, if you want to eat sushi a...    Read More

Time To Prepare for Spring The end of winter winds. March seem to be nudging Mother Nature from its long winter nap and saying, Wake up!, Wake up!, It’s time to prepare for spring. For me, March often feels like the longest month of the year. Mostly because I’m eager for springtime, but unpredictable cold temperatures seem to elongate this month. So while those winds keep whipping the landscape and shaking nature from its slumber, I&r...    Read More

Trendy restaurant chefs and home cooks are using edible flower blossoms for their strikingly beautiful appearance, fragrance and flavor. Pumpkin and squash blossoms can be made into delicious tasting soups, or stuffed and dipped in a light batter and fried. Edible flowers can be candied, or made into jellies and jams, used to infuse vinegars, or to make teas and wines. They can be blended into butter or used in salad dressings, sauces and marinades&m...    Read More

When Aida Bistro and Wine Bar opened 8 years ago, owner Joe Barbera (along with his wife Mary) had a vision. He wanted to provide a friendly, comfortable bistro-style restaurant with a core of fresh Italian food made from scratch and to provide customers with a great dining experience. “Anyone can throw sauce on pasta – we’ve had the same woman making pasta for us since we opened, and our restaurant is named for my mother, said Barbe...    Read More

In The Kitchen at Bluegrass Tavern Nestled in a mostly residential neighborhood, in the spot formerly occupied by The Vine, Bluegrass Tavern has opened in Federal Hill. Located at the corner of Hanover and Fort Streets (1500 South Hanover Street), Bluegrass is a joint venture between Patrick Morrow and Jorbie Clark, both previously from Ryleigh’s Brew Pub. Patrick is the Executive Chef and Co-Operating Partner - front of house a...    Read More

Can two urban business-women on the cusp of their middle years head out to the Appalachian Mountains and turn 80 acres of forest into a diversified and profitable farming business? Never—ever, say “Never.”Claudia Nami and her husband had a successful custom silk screening business in College Park. Sue Lewis had a thriving computer sales business in Philadelphia. “Actually, my husband and I bought our computer systems from Sue,&...    Read More

With my scribbled directions in hand I bounced down the long, flat country road about five miles west of Cambridge, passing through sandy fields of corn and deep stands of eastern shore pines. The road led to a narrow beach of almost white sand and three young guys standing under a tent in mucky boots and heavy gloves sorting oysters. Pulling up in his truck to meet me is Kevin McClarren, manager of the Choptank Oyster Company, a shellfish farming ope...    Read More

Reading a wine label can be confusing enough and now we are seeing terms being used to describe how ‘green’ a wine is! Here are explanations of some of the terms you might find on a ‘green’ wine label: "certified organic" To be labeled "CO" and bear the USDA seal the wine must be made from at least 95% Organic ingredients free from chemical fertilizers, pesticides, fungicides & herbicides. A wine in this category ...    Read More

A few Friday nights ago, Chef Patrick Morrow, Chris Coker, Steve Ward and a few others, hosted an awesome dinner party, in the old Pabst Blue Ribbon Brewing Co building on south Charles Street. Just what I needed….an unpretentious and discreet wine dinner in a rustic atmosphere; serving delicious local meats, from the spit, Pabst Blue Ribbon and the finest Argentinean malbecs in the world….now that’s what I’m talking about. ...    Read More

Max’s Empanadas is OPEN for business! What used to house Il Scalino, is now home to this new addition, in Little Italy. It’s another new favorite lunch spot. I was super-excited to see this place, not only because Max is a longtime friend, but I hadn’t had one of these delicious empanadas in a while. Max’s was my breakfast, every Sunday morning, at the Owings Mills Farmer’s market, this summer. It hit the spot, too!...    Read More

Nestled among the University of Maryland Baltimore, the Hippodrome Theatre and 1st Mariner arena is Kirbies Grill and Café. On a tip from a friend I stopped in for lunch this past Friday while I was in the city; and I was glad I did. The place itself doesn’t look like much inside or out, but don’t let the appearance of Kirbies turn you away. Before I even stepped foot inside I did a little research around the internet and read a ...    Read More

A New Chesapeake Kitchen A new eating trend that has recently become all the rage is really the oldest method for recipe planning and cooking: using seasonal foods. Simply put it means using fresh food grown in your region during the season in which it is grown. If there is too much of one crop being harvested, you preserve the surplus and by doing so, you supplement your recipes/meals during the winter months. (See Puttin’ It Up &ndas...    Read More

The other day I was in a common predicament of mine; What do I want to eat for lunch? I usually answer with a go-to meal that I end up settling for. I end up getting a couple slices of pizza, Chinese food, or a sub sandwich. None of these things were hitting me. I felt that I needed something that was more of a treat; something I hadn't had in a while. After thinking about it for about an hour, I realized that the Jewish ...    Read More

Howard County Farm-2-Table Restaurant Weeks July 26th - August 8th, 2010Fabulous Fixed Menu Prices for Every Budgetfrom $10.10 to $40.10 List of Participating Restaurants: Aida BistroAzul 17Bistro BlancCafe de ParisCoho GrillThe Crab ShantyThe Diamondback TavernDonna's CafeEggspectationsElkridge Furnace InnThe Friendly InnThe Kings ContrivanceIron Bridge Wine Co.Mama LuciaMorgan's GrillMangia's Italian GrillThe Melting PotPortalli'sPure Wine Cafe...    Read More

The Grocery Store & Processed Foods Revisited "Beware the middle.” that was the recommendation in my June ‘08 Our Common Table column. The “middle,” referred to the middle of our grocery stores and supermarkets. My thought process: the powers that be in the grocery business had devised a plan to situate most of the highly over processed food primarily in the mid section of their establishments. In my somewhat over simplist...    Read More

On chilly fall weekends, i love to snuggle up in front of our fireplace and reduce my reading pile a foot or so. So when the temperatures outside begin to drop, this seems the perfect time to prepare my recipe for pot roast. This rendition from my cookbook, This Book Cooks includes turnips and parsnips; some of fall’s root vegetables that are now in season. The recipe for hot delicious biscuits is great for sopping up the seasoned broth. Keep th...    Read More

The Sweetest Night in Town Last night Baltimore Eats attended the 19th Annual Chocolate Affair at M & T Bank Stadium. The event was presented by CareFirst BlueCross BlueShield to benefit Health Care for the Homeless. In attendance were 33 Baltimore Celebrity Judges, Honorary Chair and Baltimore Orioles Legend Rick Dempsey, and a few thousand Baltimore chocoholics. There were 9 total awards given out. We have the list of winners for...    Read More

The summer is almost gone, but with the help of this delicious sangria recipe, perhaps we can make it linger just a little longer! White Peach Sangria(Makes 1 Gallon) 3/4 Cup Sugar ½ Bottles Brandy 1 sliced lemon 1 sliced Orange 1 sliced Lime 2 bottles Cono Sur Viognier ½ gallon Peach Juice (or Nectar) ...    Read More

As some of you may have heard, for the past two Mondays we have been working with Nick’s Fish House for a facebook promotion. $6.95 for each of their chicken sandwiches with a side of fries (sweet potato or regular). If you haven’t been, I would definitely check out the amazing scenery for the next two Mondays and get that amazing deal. If, however, you can’t make it on Monday you still need to make it out. I went to ...    Read More

BALTIMORE COUNTY RESTAURANT WEEK EXTENDED This year's inaugural county restaurant week has been such a humongous success-that the event is being extended through September 5 for all of the restaurants except the Artful Gourmet. (Whassup witdat?) The restaurants have been rocking out every day and diners are having a blast. I visited the Milton Inn and the place was hopping. Did I mention the Shrimp and scallop scampi? So nice to enjoy the ART of cook...    Read More

An outdoor festival is planned for September 19th from 12 - 7 pm. to celebrate the memory and cultural impact of legendary musician Frank Zappa. The city of Baltimore will dedicate a monument and following the dedication ceremony, prominent names in music and entertainment and Frank's hometown of B-more will come together to celebrate the life and legacy of one of the most influential musicians, composers and social icons of all time. The Highlandtow...    Read More