Example logo
I created this newsletter as a way to keep people in Baltimore informed on ways we all can support our favorite local restaurants and food & beverage businesses. 

No ads, no memberships, just info.

All I ask is this: forward it onto a few of your friends who love good food. 

after devastating 2018 fire, they're back

From blacksauce kitchen's Instagram:

We are back in the shop on 29th.

After a long, long interruption to blacksauce Thursdays, we are excited to welcome you back to the shop on 29th Street. We’ll spare you (for now) all the rap on the hardships and heartache of the journey and instead get straight to the details.

Location: 401 W. 29th Street
Hours: Thursdays 12-8 and Saturdays 8-12

How to Order: You can walk up and order in the building, or, more efficiently, you can can order on
Toast.The link is in the IG bio.

What else you should know: We’re allowing five (5) people in the shop at a time, and we’re not allowing any eating in the building. If it’s wild busy when you place your order, consider making space for the next person in the shop by stepping outside to wait for your food.

Lastly: Making dope food has always been our lane. Serving it seamlessly in a world where our transactions are increasingly virtual – that’s the tough part. Be patient with us as we work through the week one kinks.

And come see about us.

I highly recommend checking out
the video on their Instagram post from earlier this week. Blacksauce owner, Damian Moseley talks a bit about the fire, coming back and about being a part of the Remington neighborhood. He is 100% one of my all-time favorite people. He once gave me the ultimate compliment, telling me my salted caramel brownies were STUPID good. I think I smiled for a week. I know many, many of you have had Blacksauce's biscuit sandwiches, but if you've never had their fried rice, make sure you get that when it's on the menu. I loved the shiitake the best, but the brisket one is also ridiculous. 
independent school in Remington holding online auction 

A plug on behalf of my wonderful employer, The GreenMount School.

Last year, just as we were planning a big auction at school, COVID shut the world down. A year later, as we are still unable to gather together in person, we are having an online auction — our first ever! So far, we have things like sessions from 
Mend Acupuncture,
 a cooking + butchery class at 
John Brown General and Butchery
 (at their new location in Remington), a tour and tasting at Union Craft Brewing, Justin Tucker is giving a signed football. Lots more. I am donating a dozen of my salted caramel brownies.

The auction site goes live on Monday, May 3 and will be up for two weeks. I will share it on IG, and GMS will share it, too. Anyone is welcome to bid — I know I will!

If you have a local small business and would like to participate, here is the link to let us know what you'd like to donate. And, please feel free to share the link with anyone you know who might be willing to help us out!

starts this Sunday

One of the best things to come out of the hellish year that was 2020, was the farmers market outside Johnny's in Roland Park — and it starts again Sunday, April 25. (8:00-11:00am) Between the warm empanadas from Bar Vasquez to lattes by Johnny's, I really love this little market. It feels small and intimate yet safe and professionally run. They keep it to a certain number of shoppers, so you may have to wait a few minutes to enter.

Chef James of Cinghiale with all the fresh pasta, Patrick from Petit Louis selling lovely wine and Chef Mario of Bar Vasquez perfectly choosing avocados based on ripeness and when you want to use them. (This made me very happy.) Also, get his guacamole and ceviche! Plus, Foreman Wolf's talented employees even play music most weeks. AND! There are a few other vendors including produce and flowers by Richfield Farm and Two Boots. Elisa from Two Boots told me she will have a ton of vegetable plants and cut flowers this week.

Can you tell I love this market? It's nice and small but I can still get a lot of things I want. For the rest, I hit up Waverly on Saturdays. 
in case you missed it last week
I've been collecting restaurant menus as long as I've been writing and learning about food, drinks and hospitality. I finally took some photos (nothing fancy, just one by one with my phone) of some that bring back memories, make me smile, and also of course, some are from places that I am still going to. Many, as you will see in the album in the link below, are from one-offs, dinner series and collaborations. With COVID, restaurants have struggled to stay afloat. Some have closed, while others have flourished in new forms. Many are now reopening as spring rolls in. Thank goodness. I hope you're able to support some of your favorites very soon.

Anyway, here is a link to the album of menus. I hope you enjoy a little walk down memory lane!
You received this email because you subscribed to our list. You can unsubscribe at any time.3300 Clipper Mill Road
United States of America

Powered by EmailOctopus