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Eating at Big Bad Wolf's House of Barbeque is simple: Pick your meat, add sauce and sides, devour. Meat-wise, there are pork ribs or beef ribs--both dry rubbed with a secret spice mi[vegetarian] before they're smoked to perfection--and chicken available as classic BBQ bird or Eastern Shore style, with lots of Old Bay seasoning. Then you get to pick from six homemade barbecue sauces in an educated representation of regional Southern bbq tradition: classic Kansas City, either spicy or sweet; tangy Carolina mustard; super-tangy Carolina vinegar; tomato-based Texas pit; or mild sweet honey sauce. The ribs are excellent dry, but the sauces are swell, so either way you win.
Chameleon Café is one of those truly magical, invaluable local restaurants where the food is always inventive and excellent yet well-priced, the wine list is intelligently chosen, and a table is almost always available. The menu changes seasonally but always shows classic Continental flare with offerings like braised veal cheeks with grapes and cremini mushrooms or house-made charcroute garni. Despite the sophisticated menu, Chameleon has a relaxed, unpretentious atmosphere and knowledgeable but affable servers. Don't miss the house-made desserts. Kudos to chef/co-owner--and Parkville native--Jeff Smith for returning to the 'hood to bring us this stellar but comfortable bistro.
From the soups to the desserts, Hamilton's best-kept secret has long been a favorite for the poor-yet-Thai-hungry crowd. Don't let the takeout image fool you; with spicy rich dishes such as pad Thai, panang, and a plethora of curries, Chok Chai is a must for anybody.
Project based learning, arts integration, inspiration by Reggio Emilia, and a unique advisory model called PODS all come together to create City Neighbors High School.
"Clementine's expanded dining room and liquor license gives the restaurant more room to work its farm-to-table magic. The menu changes often, but house-made pickles, charcuterie, and old-fashioned layer cake always shine."
"This intimate spot feels more like a bar than a restaurant but locals raid the small menu for ambitious bar eats such as Roseda beef crosstown burger or a plate of scarfable fried dill pickle chips with goat cheese sauce."
Blues and jazz bands on Friday and Saturday nights and karaoke on Tuesday nights; there is never a cover.
The staff at Los Amigos is always happy to see you--indeed, they chime a lilting “hello, amigos!” as soon as you walk in the door. It's easy to love such an earnest, friendly restaurant, but even more so when the food is so good. Those looking for burritos, quesadillas, and tacos will find them in abundance, but Los Amigos' menu is much broader than those usual combo-plate suspects. For instance, Los Amigos' fiery, mouth-puckering ceviche mixto is a powerful blend of fish, squid, scallops, and shrimp that is enough for two and never fails to please. Anything cooked in either the deeply spiced smoky mole sauce or piquant green tomatillo sauce is highly recommended. There is also a vegetarian menu with interesting items like potato burritos.
"In addition to providing the neighborhood and visitors with a safe, bright, family-friendly, and educational dining experience, we offer excellent, healthy culinary choices on premises, or carry out."
Baltimore City Paper, 501 N. Calvert Street, P.O. Box 1377, Baltimore, MD 21278
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