For years, we thought of Kent Island as little more than a stretch of traffic-clogged, shopping-centered Route 50, a place to fly over on our way to the beaches of Maryland and Delaware.
Boy, were we wrong.
On a recent spring day, we found plenty to do on this little chunk of land at the eastern base of the Bay Bridge. The trick was to get off the main drag, slow down, and enjoy the beautiful natural setting.
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:
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:
A massive reimagining of Baltimore’s historic Lexington Market remains on track for completion in early 2022, with developers pushing their vision of boosting small business ownership for communities of color.
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:
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:
What do you get when you mix the culinary creativity of Food Network’s Chopped winner, Chef Jay Rohlfing and world-renowned interior designer Patrick Sutton? You get a sophisticated dining experience in the heart of Towson, an area better known for fast food and chain restaurants.
Capital News Service – The pandemic-affected oyster season has been difficult for the industry in Maryland, causing farmers and watermen to rethink how they sell their product and changing how programs conduct oyster restoration.