Though football season, cooler weather, and the start of the school year are on the horizon, Baltimore restaurants are hanging on tight to the last days of summertime, with a flurry of events and special menu items celebrating seasonal flavors. Here’s a look at what’s happening this week:
Openings & announcements
The Doppio Pasticceria crew is on vacation this weekend but the Remington spot will reopen, with normal hours, on Wednesday, Aug. 27.
Sadly, after ten years in business, Mount Vernon Marketplace is closing its doors on Aug. 31. The market’s owners shared on social media that it has struggled since COVID, and said they are exploring new ways to use the space in the future.
Ekiben Night Market
On Saturday evening, the stretch of Thames St. along the water in Fells Point will transform into a Taiwanese-style night market. The Ekiben Night Market – which was a huge hit last year – starts at 4 p.m. and includes food, drinks, and more from over 40 different vendors including many local favorites, as well as guests from nearby cities from D.C. to Boston.
Tickets for the event are available now.
Maryland Vegan Eats Summer Fest
On Saturday and Sunday, Power Plant Live! goes vegan, with a two-day festival focused on plant-based foods. The event – in its inaugural year – is organized by Underground Pizza, The Land of Kush, and Golden West Café (with help and sponsorship from Visit Maryland).
The lineup includes over 30 vendors, live entertainment, cooking demos and more.
All You Can Eat Crabs at The Choptank
On Sunday, The Choptank in Fells Point is bringing back its all you can eat crab feast for one fun afternoon. The ticketed event includes crabs, sides like fried chicken, hush puppies, and corn on the cob, and limited edition t-shirts. The restaurant will also offer a special drink menu with options like buckets of beer and crush towers.
End of Summer Cocktail Class
On Monday, Motte Restaurant & Bar hosts an interactive class with instruction on making terrific end-of-summer cocktails – including traditional summertime drinks as well as new twists on classics.
Five years of Sally O’s
On Tuesday, Sally O’s celebrates five years in business with an all night happy hour, food and drink specials, birthday cake, and a school supply drive benefiting the students at Highlandtown Elementary School.
Congratulations to the Sally O’s team on the milestone anniversary!
Desserts with Donna
On Wednesday, Cosima hosts an Italian dessert class taught by Chef Donna Crivello. Cosima’s hands-on classes are always popular – and end with some tasty results.
A Very British Wine Dinner
On Thursday, Aug. 28, The Corner Pantry and The French Paradox team up for one of their famous four-course wine dinners. This one celebrates traditional British dishes paired with a variety of wines – with a splash of seasonality. Think courses like heirloom tomatoes with preserved lemon dressing, shallots, basil, pink peppercorns and shortbread.
Silver Queen Café Spirits Dinner
Tickets for the next spirits dinner at Silver Queen Café are now on sale. This installment, which takes place on Thursday, Sept. 18, focuses on the food and drinks of Spain. The four courses, each paired with cocktails, include dishes like Spanish-style garlic shrimp with smoked cherry tomatoes, and day boat scallops with romesco and escalivada.
Tomato season
Tomato season is winding down in the mid-Atlantic – which means local restaurants are making the most of them while they can, with tomato-forward specials front and center on their menus.
At Johnny’s, the veg of the week is fried green tomatoes with creamy feta and olive and tomato relish.
La Cuchara’s menu recently included a gorgeous plate of heirloom tomatoes with basil picada, toasted pistachios and whipped goat ricotta.
The Corner Pantry’s wild mushroom and ricotta crepe is served with a green tomato chutney (among other things).
At Linwoods, tomatoes are paired with watermelon, feta cream, cucumber, mint marinated onions and balsamic in a savory and sweet salad.
Confit cherry tomatoes make an appearance alongside sweet corn and rice, as a pairing for Dylan’s Oyster Cellar’s rockfish.
At The Wren, tomatoes, herbs and shell beans make a base for pork belly.
Planning for the future
Mark your calendars for:
September 12: Fells Point Oyster Fest
September 29: Flavors of Maryland
October 2: World Is Your Oyster Fest
