Food & Drink

Charm City Cook: These are a few of my favorite things

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The Charm City Cook shares her go-to carry-out restaurants 

Since March, like most people, I have been hunkering down at home. A lot. Very thankfully, I like where I live, and as luck would have it, I rescued a wonderful senior dog in January. My girl Magnolia is an 11-year-old terrier mix, spry for her age, a little nutty, and definitely attached to me now that we’ve been together almost all the time for about nine months. She has been great company for me during confinement. What lucky timing, huh?

I’ve dined inside three times since March. Once was at Petit Louis in June, True Chesapeake in July, Dylan’s in September and Ananda in October. All of these experiences felt very, very safe, but I would have preferred to be outside now that I think about it. Hindsight, yeah. Petit Louis has done an incredible job with their outdoor set up. I will try to go there for as long as I possibly can. I just ordered hats and gloves on Etsy, and as I walked my dog last night, I thought…wow, it’s already cold. November 24.

I’ve ordered takeout from about 15 places with varying degrees of success. Since I live in Hampden, most of these are close to home. Here are a few favorites:

Hot Plate: Thanksgiving options, La Scala at 25 and more

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Tons of Baltimore restaurants are offering take-home turkey dinners for Thanksgiving this year – and there’s still time to order.

The big food news this week is, of course, Thanksgiving. In Baltimore, the holiday will look different than usual for many families, as Marylanders adjust their plans to accommodate for COVID concerns.

Even with evolving plans, there’s plenty to be thankful for this year, starting with dozens of options for excellent take-home Thanksgiving meals. Here’s a look at what Baltimore restaurants have cooking for the next week:

Giving Thanks for Our Baltimore Sauerkraut Tradition

When November rolls around the holiday hullabaloo is already well underway. While the majority of folks are planning Thanksgiving feasts, decorating, scheduling holiday parties, making gift-giving lists, and have sugar plum fairies on their minds, my attention is focused on tubs of simmering, bubbling, brining sauerkraut. Bundling up, I make my way over to my friend’s Charles Village row house that is the repository for the annual batch of kraut. I pull off the weights, cloths and coverings that protect and encourage the brining process that gently transforms the lowly cabbage into fresh tangy kraut.

Although homemade sauerkraut brewing may seem a thing of the past, the practice is still going strong around much of the world. In most of the cold northern climates the tradition of curing cabbage goes back to ancient times. There are few regular sources of nourishment to be had during the cold months and cabbage fashioned into sauerkraut provides a reliable source of Vitamins A and C and Potassium as well. Cabbage and kraut have even higher levels of lactobacilli, a probiotic, than yogurt and help in the digestive process. People living in remote eastern European villages may not know the exact nutritional components of kraut, but history has shown that by eating it during the winter they stay healthy. Their home brewed kraut is still used for medicinal purposes, virility, and even hangover relief. Wow – that’s some powerful stuff!

Nando’s seeks to unify customers with free chicken on Nov. 17

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Nando’s will be offering one free quarter chicken item per customer on Nov. 17 from 11 a.m. to 1 p.m. while supplies last. The deal is part of the Afro-Portuguese chicken restaurant chain’s effort to unify the country following the 2020 election. Photo courtesy of Nando’s PERi-PERi Instagram.

After a tense election cycle that gave voters across the political spectrum something to cluck about, global Afro-Portuguese chicken restaurant chain Nando’s PERi-PERi is hoping to unify people with a free deal.

Customers who visit any Nando’s PERi-PERi restaurant in the United States on Nov. 17 from 11 a.m. to 1 p.m. will receive a free quarter chicken while supplies last.

Hot Plate: The Urban Oyster at Hotel Revival, CookHouse goes cafe, Thanksgiving options and more

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The Urban Oyster will begin operating out of Hotel Revival this Thursday.

Despite the strange and challenging circumstances Baltimore restaurants are facing this November, they’re offering a lot to celebrate and be thankful for, from takeaway Thanksgiving dinners to new cafes to whiskey dinners.

Here’s a look at what’s coming up:

Cindy Lou’s Fish House – Spirited Southern Cooking from Foreman Wolf

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Announcing the latest from Tony Foreman and Chef Cindy Wolf, Cindy Lou’s Fish House! Spirited Southern cooking and unparalleled views inside Canopy by Hilton at Harbor Point. Open seven days a week for breakfast, brunch, lunch and dinner. Safely serving guests indoors and outdoors. Curbside pick-up also available. Join us today!

Hot Plate: National Nacho Day, Cosima cooking classes are back, preparing for Thanksgiving and more

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To celebrate National Nacho Day on Nov. 6, Felipe’s Taqueria is giving away free nachos at lunchtime.

From nachos to risotto, this week has a lot to offer Baltimore food lovers. Plus, many local restaurants have started thinking about Thanksgiving, coming up with creative menus for dine-in and carryout customers.

Here’s a look at what’s coming up this week and for Turkey Day later this month:

DuClaw unveils candy cane stout with hints of vanilla and chocolate

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DuClaw Brewing Company will release a new beer in November: “The PastryArchy Candy Cane.” Photo courtesy of DuClaw.

Halloween is tomorrow, and pumpkin flavors and autumnal spices abound. But before you know it, winter will be here bearing gifts of peppermints and hot cocoa.

Kicking off the holiday season, DuClaw Brewing Company has unveiled “The PastryArchy Candy Cane,” a full-bodied imperial Irish stout with minty and malty flavors, as well as hints of Tahitian vanilla bean and chocolate.

Hot Plate: Halloween treats for people and pups, cookies at Johnny’s, drinks at Whitehall Mill and more

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Whitehall Mill just received a market-wide liquor license, so several vendors – including Suspended Brewing (pictured) – are now serving alcoholic drinks.

From Halloween treats to Election Day cookies, this week is a fun one on the Baltimore restaurant scene. Here’s a look at what’s happening:

H&S Bakery slated to open artisan bakery and cafe in Harbor East in summer 2021

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A rendering of Kneads, a new bakeshop and café from H&S Bakery, slated to open in summer 2021 in Harbor East. Image courtesy of H&S Bakery.

H&S Bakery announced today that it will be opening a new Harbor East bakeshop and café called Kneads.

The eatery is slated to open in summer 2021 at 506 S. Central Ave., where it will specialize in made-from-scratch breads and baked goods.

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