This has been one of the most challenging weeks in recent Baltimore history but it has also highlighted the strength of the community – including the restaurant world. This coming week, local restaurants will continue to do what they do best, feeding, comforting, and supporting all the people of Baltimore. Here’s a look at what’s happening:
Openings & announcements
Kneads Bakeshop & Café celebrated a year in business this week. Congratulations to the entire Kneads team!
Verde Pizza’s Federal Hill pizza truck offshoot, Key Neopolitan, opens for the season on Friday, March 29.
Key Bridge assistance
Though the horrific Key Bridge accident has made this an especially difficult one for Baltimoreans, the community has – in typical fashion – come together to support one another. Restaurants and bars have been at the forefront of several initiatives to help those hurt most.
On Friday, March 29, Key Brewing Co. is hosting an event to raise funds for local port workers whose livelihoods are affected by the tragedy. The party starts at 4 p.m.; during that time, 10% of beer sales will be donated to the emergency workers’ fund set up to support the port workers. The Maryland Waterways Foundation will be in attendance to collect additional donations for the fund and there will be additional ways to contribute, such as through the purchase of special t-shirts.
The community is coming together for this event, with musicians, engineers and equipment companies offering their services for free.
For the next month, Max’s Taphouse will donate 100% of sales from all Key Brewing Co. kegs to support the families affected by the accident. https://www.facebook.com/photo?fbid=831041782399111&set=a.562211405948818
Several restaurants stepped up right away to provide meals and support for first responders on the scene of the accident, including EKIBEN, which quietly donated food for first responders,and Dock of the Bay, which provided sandwiches for those on site and is thanking first responders with a complimentary menu and first drink through April 5. Dock of the Bay will also offer 30% off to Port of Baltimore employees until the port has reopened.
Roland Jeannier passes
Baltimore’s restaurant community lost one of its longtime leaders with the passing of Roland Jeannier on March 19. Chef Jeannier, who was born in France and moved to the U.S. in the late 1950s, was the chef at multiple clubs and restaurants around the city before, ultimately, opening his eponymous spot, Jeannier’s in Tuscany-Canterbury, in 1985.
Bar Rescue’s Baltimore connection
Baltimoreans will see a familiar face on this season of Bar Rescue: Ashish Alfred. Chef Alfred, who owns Duck Duck Goose, Osteria Pirata and Anchor Tavern in Fells Point, has joined forces with Bar Rescue veteran host Jon Taffer, to share his knowledge and advice with struggling businesses.
The new season, which will appear on CBS, starts March 31.
Charm City Heat Festival
On Saturday, the first-ever Charm City Heat Festival is bringing the spice to Baltimore. The festival, which takes place at Charm City Meadworks on E. Biddle St., includes a hot sauce competition, lots of local spice and hot sauce makers, spicy beer, mead and whiskey, crushes (to counteract all that spice), and live music.
There will be multiple food vendors on hand, too, including favorites like Big Softy, serving food that’s both spicy and soothing. Entry is free and it’s sure to be a good time.
Easter plans
There’s still a little time left to make plans for Easter – though the holiday is coming up quickly.
In honor of the holiday, The Charmery has added a new limited edition flavor to its ice cream lineup. Pastiera Napoletana is a baked ricotta ice cream with cooked wheat, candied citron and flavors inspired by a traditional dessert made in Campania, Italy, where the company’s Head Ice Cream Maker has familial roots.
Easter specials at The Tilted Row include a lamb burger and Eggs Benedict made with glazed ham.
One of Pierpoint’s take-home offerings this week is a savory Easter pie that feeds six (or more).
At Café Campli, you can pick up some beautiful Linder Sweets confections for Easter (while they last) – and all proceeds will be donated to BARCS Animal Shelter.
For more Easter Sunday dining options, check out last week’s Hot Plate.
Planning for the future
Mark your calendars for:
April 3: True Chesapeake Spring Fling
April 11: Art with a Heart Benefit at Gertrude’s
April 17 & 18: Boujee Junk Food Dinner at The Food Market
