Black and Mobile, a Black-owned food delivery app founded in Philadelphia, has expanded to Baltimore with 40 drivers and 20 Black-owned restaurants signed on in the city.
Lidl US will officially open its newest Baltimore County location on Wednesday, December 9 in the 31,000 square foot space formerly occupied by the Green Valley Marketplace at Padonia Village Shopping Center in Timonium. The national chain is ranked a top three U.S supermarket by Food & Wine Magazine.
Hot Plate: Santa waves to Cindy Lou’s, The Dizz to reopen as Lily’s, restaurants get gifting and more
Baltimore dining during the holiday season will look a little different than usual this year, as we trade jam-packed holiday party buffets and crowded shopping trips for safer and more socially distant options.
But there’s still a lot to look forward to this month, from private dinner opportunities to pop-ups and tastings. Here’s a look at what’s coming up:
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 four 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:
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:
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!
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.
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:
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!
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: