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

Openings and announcements
The Manor Tavern’s outdoor space, The Garden Grill, has reopened; it’s open every Thursday through Saturday evening.

Hersh’s has reopened indoor dining and starting next week, will even have a few seats open at the bar.

Speaking of bars, at Limoncello, reservations are no longer required at the bar and happy hour is back, Monday through Friday from 4 p.m. to 7 p.m.

Similar to last year, The Helmand has changed its dining hours for late spring and summer. The restaurant is now open from 5 p.m. to 10 p.m. Tuesday through Saturday and 4 p.m. to 9 p.m. on Sundays.

Gunther & Co. celebrated five years in business this week – and their space and menu feel as fresh as ever. Congrats to the Gunther team!

The new THB in Owings Mills is slated to open on June 7. Speaking of THB, starting this week, all locations will begin offering an Old Bay hot sauce-infused cream cheese and an asiago Old Bay bagel – both perfect for crab season breakfasts.

Smithsonian talk
At 10 a.m. on Friday, Smithsonian Associates will host a virtual talk from local professor and food and history lover Christine Rai. The talk, titled “The Flavors of Maryland,” will cover all sorts of the region’s signature foods and flavors, from Natty Boh to shad roe.

Camp plans
Dates for Dangerously Delicious School of Practical Cuisine summer camps drop on Friday, May 21. The camp, which is fun by Dangerously Delicious Pies’ Rodney Henry, features guest chefs – and the kid campers get to bring home goodies after every class.

Puppy treats
Foraged Eatery has added a fun bonus for furry friends: a dog rest stop outside the restaurant. It’s stocked with fresh treats and water plus sticks from the Foraged Garden.

Al fresco Baltimore
Baltimore City recently announced plans to extend street closures and parklets for outdoor dining, which means that one of the more fun silver linings of the pandemic – the increase in places to dine outside – will continue, even as cases drop and indoor dining restrictions are eased and lifted.

Speaking of outdoor fun, the Charles Street Promenade is returning on Saturday. From 9 a.m. to 9 p.m., parts of N. Charles St. between Saratoga St. and North Ave. will close to car traffic, becoming pedestrian avenues. That stretch includes about two dozen restaurants that will be open for dining – spots like Mick O’Shea’s, Sugarvale, Orto, The Helmand, Sotto Sopra and Tapas Teatro.

Feast of Flowers
On Saturday, H3irloom Food Group’s David and Tonya Thomas will take over the new event space The Sinclair to host a seven-course seated dinner featuring intriguing takes on springtime dishes.

Tea for Two at The Ivy
Also on Saturday, The Corner Pantry and French Paradox Wines will pop up in the garden at The Ivy Bookshop, for an afternoon tea and sparkling wine tasting. During the (ticketed) event, The Ivy will have a thoughtful selection of British literature and history available to browse – to help you stay on theme.

Gin Blossom at Peerce’s
On Wednesday, head to Peerce’s for Gin Blossom, a wine and gin tasting set to a backdrop of jazz music and an art show. This the second event Peerce’s has hosted like this; the first got rave reviews.

Wine dinner at Café Troia
On Thursday, Café Troia hosts a wine dinner inspired by Stanley Tucci’s TV show. The kitchen will make dishes featured in Tucci’s Campania episode, pairing them with complementary regional wines.

Soft shell season
Soft shells are here right now and they’re popping up on menus all over the city.

At Thames Street Oyster House, they’re served in a sandwich with local tomato, house made pickles and wild ramp mayonnaise. Magdalena has a gorgeous fried soft shell with ramp tartar sauce. And the Dylan’s Oyster Cellar soft shell sammie is a traditional one, with lettuce, tomato and tartar sauce on potato bread.

Planning for the future
Mark your calendars for:
June 19: Peter Pan Literary Tea at Elkridge Furnace Inn 
July 9: Maryland Food Truck Week 
August 7: Crabs, Wine & Beer Festival 

Kit Pollard

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