Fleet Street Kitchen
Conjuring up a respectable brew for Independence Day in Baltimore could prove cardinal to the ultimate success of many local holiday bashes. Luckily, two exceptionally talented area mixologists lend a helping hand by divulging a few tantalizing drink recipes.
A Baltimore man is setting off on a unique journey! Also, Fleet Street Kitchen is talking about their seasonal summer dishes.
The New York Times recently touted pumpkin as the new bacon, so it’s no surprise it’s appearing on most restaurants’ fall menus. As days get shorter and darker and it starts to feel like winter is around the corner, autumn’s dishes offer a comfort to diners. Baltimore’s restaurants are sourcing local pumpkins, toasting the seeds, pureeing the meat and mixing it with other seasonal flavors. These five Baltimore restaurants are using pumpkin to add both sweet and hearty flavors to locals’ favorite foods.
You know to use red wine with steak and white wine with seafood. But if you’ve ordered scallops as an appetizer and the filet as your entreé and only want one bottle, well, that’s where sommeliers come in. You can close your eyes and point to a bottle or leave it to the experts. These five Baltimore sommeliers will teach you the tricks of their trade and ensure that your palate is pleased with each selection.