Amy Langrehr

Amy Langrehr is the blogger and Instagrammer behind Charm City Cook. She writes about food, drink, cooking and more in her hometown of Baltimore.

What I miss about dining out in Baltimore

A cocktail from Bluebird Cocktail Room.

I’ve been trying to wrap my head around this whole quarantine thing. Trying to write something meaningful or helpful. But I just keep writing sappy notes about the places and people I miss. So, I’m going with that.

I miss Old Fashioneds at Lobo and Manhattans at Peter’s Inn. Negronis at Sugarvale and Orto. Martinis at La Cuchara and The Prime Rib.

I miss driving by Dylan’s and scoping out a parking spot and miraculously snagging the last seat at the bar. Then, a cocktail, kale salad and whatever else sounds good that night.

Q&A with Patrick Hudson of True Chesapeake Oyster Co., opening Oct. 9

The True Chesapeake team: Chelsea Gregoire, Nick Schauman, Zack Mills, Patrick Hudson, Katie Giese and Patrick’s dog, Honey.

The Charm City Cook Amy Langrehr sits down with one of the partners of True Chesapeake Oyster Co., the much-anticipated new restaurant scheduled to open next week.

I’ve known Patrick Hudson of True Chesapeake Oyster Company for a while now. When we sat down for this interview, Patrick reminded me that I was the first person to write about True Chesapeake six years ago when he launched the oyster business. I vividly remember the first time I tasted True Chesapeake’s Skinny Dipper oysters, Patrick suggested that I try them on their own without mignonette or cocktail sauce. They were plump and had a subtle saltiness and tasted very crisp and clean – they really didn’t need a thing. Not more salt, not sauce, nothing. I loved them right away. 

Fast forward to now, I’m living at historic Whitehall Mill, the same place where Patrick and partners Nick Schaumann, Zack Mills (former executive chef at Wit & Wisdom) and Chelsea Gregoire (who will serve as general manager and lead the bar program) are about to open the first True Chesapeake Oyster Company restaurant. They’ve kept the historic space true to its roots – with the tall windows and exposed old brick and plaster. And, the old industrial smokestack – which you can see from the JFX – is right in the oyster bar. It’s a beautiful space with tons of natural light.

I sat down with Patrick to learn more about opening a new restaurant, what we can expect once it opens next week and how he became an oyster farmer in the first place.

Chef Carlos Raba on Good Energy, Mexican Spaghetti and the Road to Clavel


Carlos Raba, Chef and Co-Owner of Clavel, has quite an interesting story. And it’s one I wasn’t expecting at all.

Chewing the Fat: Michael Mina of Wit & Wisdom



Michael Mina’s story is one of two decades of influence, passion and achievement. He has enjoyed accolades including James Beard Foundation “Who’s Who of Food & Beverage” inductee in 2013, Bon Appétit Chef of the Year 2005, San Francisco Magazine Chef of the Year 2005, as well as the International Food and Beverage Forum’s Restaurateur of the Year 2005. Chef Mina continues to dazzle the food world with bold dining concepts that have contributed to San Francisco’s reputation as a world-class epicurean destination and made him an integral part of the dining scene across the country.

Crab & Oyster Celebration – Eat Downtown Oct 16-25!


15-217 DTP Dine 500 x 600
Here in Maryland, we are lucky to have such amazing culinary resources – in particular, seafood shines. For many, oysters and crabs are a favorite – me included. I could eat honestly eat oysters everyday – raw, roasted, stew and more – I’m in. And, crabs? Well, steamed crabs are my birthday. They are my parents’ backyard – one of my most meaningful and most vivid food memories. I don’t make crab cakes at home very often…because when you live in Baltimore, there are so many places that do them well. One thing I’ve never done? Gone crabbing. I think I need to correct that… 

Chewing The Fat With Brigitte Bledsoe of Miss Shirley’s Cafe




Chef Brigitte Bledsoe of Miss Shirley’s Cafe was supposed to be in school.

But, no. She was busy working at Ocean Pride in Lutherville. And that’s where it all started. Born and raised in Towson, Bledsoe attended Dulaney High School and Essex Community College (now known as CCBC) and then, she got bitten by the chef bug.

Maryland Crab & Oyster Celebration – October 16-25


tir na nog cava1

Downtown Partnership of Baltimore announces the Maryland Crab and Oyster Celebration – a dining event featuring two of Maryland’s favorite culinary delights – crabs and oysters. It takes place at several restaurants around the city from October 16-25.  

Chewing The Fat With Ben Lefenfeld of La Cuchara


ben lefenfeld
Chef Ben Lefenfeld of La Cuchara is a really low-key guy. When you first meet him, he seems quiet, somewhat serious, his mind is always working. You can see it – he’s thinking about how he can be better, be more creative and make the La Cuchara experience even better. 

Craft Beer Growth Continues in Baltimore With Waverly Brewing Company



beer and pizza

I’ve realized in the last few years of writing about food, I’m only really truly snobby about two things: beer and pizza. And, Baltimore has plenty of excellent options for both. Soon, we’ll have one more in my ever-expanding smorgasbord of a neighborhood, Hampden. God, I love my hood.

A few of my friends are involved with a new craft brewery opening soon in the Hampden/Woodberry area this fall. Waverly Brewing Company is led by Brewmaster Roy Fisher, a longtime beer brewer here in Baltimore. His team gave me a little sneak peek tour of the space, which includes a tasting room, gallery-lounge space and, of course, brewing room. It is located near the corner of Union Avenue and Clipper Mill Road, just a stone’s throw from the also amazing Union Craft Brewing.

For food options, Waverly will be working with a small number of caterers (folks they know personally) who will set up shop outside. Not food trucks per se, but creative casual fare to go with the beers on tap inside.

Chewing The Fat With Chef Ted Allen: Dining Out For Life, Zuni Café Roast Chicken and His Birthday Meal


One of my favorite Julia Child quotes: “Find something you are passionate about and keep tremendously interested in it.” That’s me and cooking. (I also consider tinkering with cocktails to be cooking…) People who are passionate about what they do really excite me. They inspire me. One such person? Ted Allen. And, recently, I had the chance to talk with him about something he is extremely passionate about – the fight against hunger.