Kit Pollard

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Kit Waskom Pollard is a Baltimore Fishbowl contributing writer. She writes Hot Plate every Friday in the Baltimore Fishbowl.

Hot Plate: new chef at Full Moon, Good Neighbor Turns one, EKIBEN at The Hanover and more

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Topside’s new “Papa Don’t Peach” cocktail is available with or without spirits, just in time for Father’ Day.

This week is chock full of fun happenings in the Baltimore restaurant world, from a hot collaboration to sweet cannoli deals. Here’s a look at what’s coming up:

Hot Plate: THB opens in Owings Mills, global BBQ at Ryleigh’s Woodpile, Baltimore on Netflix and more

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THB’s new Owings Mills location opens on Monday.

This week is an interesting one in the Baltimore restaurant world, with a focus on fun ingredients, from oysters to tea to chicken mushrooms. Here’s a look at what’s coming up:

Hot Plate: Watershed opens, No Kid Hungry fundraiser at Gunther & Co., summer cocktails and more

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Magdalena is one of many Baltimore restaurants with interesting new summer drinks on the menu.

Summer is now (unofficially) here and Baltimore restaurants are full of seasonal surprises and exciting plans. Here’s a look at what’s happening this week:

Hot Plate: Dangerously Delicious camp, Cafe Troia wine dinner, gin at Peerce’s and more

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Gunter & Co. celebrated five years in business last Thursday. That’s a lot of creative cocktails, oysters, and fun events.

Sunny skies, rising temps and falling COVID numbers make for a fun upcoming week in the Baltimore restaurant world. Here’s a look at what’s on tap:

Hot Plate: Preakness plans, springtime dinners, beer collabs and more

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Magdalena created a new whiskey-and-tea cocktail, Laws and Lilies, to sip during Preakness weekend.

Warmer weather, rising vaccination rates and relaxing restaurant restrictions make this week an especially good time to head out to brunch, lunch or dinner in the Baltimore region. Plus, it’s Preakness weekend – which means a bonus reason to order a crush or two.

Here’s a look at what’s coming up this weekend and all week long:

Hot Plate: ‘Dashery opens, Charm City Night Market at Whitehall Mill, new Papi’s location and more

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‘Dashery is now open in Hotel Revival.

With spring weather on the horizon and moms to celebrate, there are plenty of reasons to dine out (or carryout) in Baltimore this week. Here’s a look at what’s coming up:

Hot Plate: Di Pasquale’s moving, Big Softy at Mulberry’s, Mother’s Day planning and more

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Shrimp and grits is one of the many great menu options Foreman Wolf restaurants are offering this Mother’s Day.

From mint juleps to margaritas, this week offers plenty of great opportunities to drink (and eat) your way around Baltimore. Here’s a look at what’s coming up in the local restaurant scene:

Hot Plate: Wine and art at Peerce’s, Henry VIII-themed dinner at Elkridge Furnace Inn, Clavel reopens, spring menus and more

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Alma Cocina Latina’s outdoor patio is now open, which means there’s one more great option for al fresco dining in Station North.

With soft shells returning to menus, new spring cocktails popping up, and news of long-awaited reopenings, this week is a sunny one in the Baltimore restaurant scene. Here’s a look at what’s happening:

Hot Plate: Wawa Week, True Chesapeake reopens, Earth Day Take Out Get Down and more

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Sotto Sopra recently celebrated 25 years in business – a significant accomplishment. Congratulations to the team!

It is easy being green this week in Baltimore – in the culinary world, at least. Ramps, asparagus and other springtime favorites are popping up on menus and several spots have specials and events celebrating the earth. Here’s a look at what’s happening around Charm City this week:

Hot Plate: The Food Market opens in Columbia, patio party at Ampersea, National Poutine Day and more

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Pork-stuffed calamari is one of the highlights of NiHao’s new spring menu.

With trees blooming, baseball back, and springtime dishes on menus across the city, this week promises to be a happy one in Baltimore. Here’s a look at what’s coming up in the culinary world:

Hot Plate: Magdalena and others reopen for dine-in, Passover and Easter brunch and dinner options, make your own mixers with CaNe Collective and more

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Magdalena is reopening for indoor and outdoor dining – and introducing a new spring menu at the same time.

This week is a great one for food-lovers in Baltimore. In addition to many choices for Passover and Easter dining, local restaurants and businesses are hosting several fun food and beverage-related events. Here’s a look at what’s coming up:

Hot Plate: burgers and bonfires at Prigel, Tio in Towson, Maryland bagels at THB and more

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Farmer’s market and CSA season is upon us – and this year, Hersh’s will be a pickup spot for the Richfield Farm CSA. © Lindsay Hite / www.readyluck.com

We’re now a full year since Baltimore’s restaurants initially closed their doors in an effort to curb the spread of COVID – and things are (finally) looking up. This week’s news includes reopenings, anniversaries, and fun events. Here’s a look at what’s on tap in the Baltimore restaurant world:

Hot Plate: Gunther, La Cuchara, Mama’s on the Half Shell reopen, Vaccaro’s turns 65, St. Patrick’s Day specials and more

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Even though the parade is canceled, there are lots of ways to celebrate St. Patrick’s Day this week – including a trip to Guinness Open Gate Brewery. Photo credit: Justin Tsucalas.

With temperatures rising and COVID numbers dropping, there are plenty of reasons to celebrate this week. Baltimore restaurants are ready, with news of reopenings, fun events and specials. Here’s a look at what’s coming up:

Hot Plate: openings in Towson and Remington, Krautfest at Gertrude’s, whiskey at The Manor Tavern and more

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Perennial will open in May in the Towson space that formerly housed Cunningham’s.

Spring won’t be here for another couple weeks but Baltimore’s restaurant scene is getting a head start on the season of rebirth. This week brings news of several high-profile openings, plus a flurry of events featuring everything from whiskey to sauerkraut. Here’s a look at what’s coming up:

Hot Plate: homemade hot sauce, a new culinary school, beer label artistry and more

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Charm City is spicy this week with the launch of a few new locally-made hot sauces.

From red wine to hot sauce, this week has a little something for all Baltimore food lovers. Here’s a look at what’s happening on the local restaurant scene:

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