Table of contents
Pasta
By Sydney Allen
Benny’s
300 S. High Street
Benny’s is a modernized Italian restaurant in Little Italy on the corner of High Street offering live music and a whimsical atmosphere. They are known for their classic Spaghetti With or Without Balls. If you’re looking for nontraditional pasta, try the Rigatoni Al Pistachio. To love pistachios is to eat them in every form, including this creamy sauce iteration with garlic, basil, fennel, and sausage. The fennel and sausage add a robust taste that enhances the nutty flavor of the pistachio garlic sauce.
Grano Pasta Bar
1031 W. 36th Street
Grano Pasta Bar is a charming family-owned restaurant located on the strip in Hampden. Stone walls, wood floors, and warm lighting create an inviting atmosphere inside, although the best time to visit is in the spring or fall for the outdoor seating on the slanted side street. Everything is made from scratch, which is evident in the dishes’ fresh taste. Spaghetti, fettuccine, and linguine are popular, but the Ravioli Al Funghi Selvatici — mushroom- and ricotta-stuffed ravioli — is a savory stand out. The large ravioli is paired with a creamy truffle porcini sauce, a combination of mushroom broth and cream. This earthy pasta dish is best paired with a citrus-based Sauvignon Blanc or any other dry white wine.
Sotto Sopra
405 N. Charles Street
Sotto Sopra is a hidden gem in plain sight. Located on N. Charles Street, you wouldn’t believe something so elegant existed in this busy part of the city. They offer a fine dining experience with moody lighting and a quiet atmosphere. The menu is sophisticated, with everything from pasta-based dishes to pork entrees. If you don’t want to get a complicated dish like the squid ink spaghetti Frutti di Mare, then go for something simple: the Fettuccine Fra Diavolo has a spicy tomato sauce and shrimp with thick fettuccine noodles — ask for a creamy tomato sauce so that the noodles can soak up more sauce and soothe the heat from the red pepper flakes. This decadent pasta dish would go best with an airy, bittersweet Riesling or Pinot Grigio.
Pie in the Sky
716 S. Broadway
Pie in the Sky is the best late-night spot for pasta in Fells Point. It’s open until 2 a.m. and is located on the main strip on South Broadway. While their main dishes are pizzas, calzones, and wings — pizza’s best companion — their best-kept secret is their Pesto Penne. The soft penne noodles drenched in herb-flavored creamy pesto sauce comes with cheesy garlic bread to sop up the leftover sauce. Best enjoyed with added mushroom or shrimp to lighten the heaviness of the pesto sauce. Vegan options available for penne and pesto sauce.
Unity Bar and Restaurant
111 W. Centre Street
Unity is a lively bar and restaurant that sits on the corner of Park Avenue and S. Centre Street in Mount Vernon. They open for dinner at 4 p.m. with a happy hour that starts an hour later and brings in a fun crowd. All of the food at Unity Bar is well-seasoned and flavorful, and the drinks are deceptively strong. If you are going for a full dinner then try the Cajun Alfredo. It’s not your basic alfredo, either: linguini, spinach, and cajun cream sauce. The Cajun spices of smoked paprika and cayenne pepper add color and heat to a classic sauce base. Best paired with chicken to make it an all-around hearty dish.
Hot dogs
By Ana Bak
Mr. Roast at Vision House
136 W. 25th Street
John Anane-Sefah, aka Mr. Roast Beast, is the newest co-owner of Vision House, where he can be found on Fridays, Mondays, and Tuesdays slinging his hot dogs in the corner. The Bay Area native is known for his West African diaspora-inspired food under his Asanka moniker, but his take on hot dogs has been a hit with the bar crowd and is a must for anyone that loves a loaded dog. It’s customizable from a choice of three dogs: beef frank, smoked hot beef sausage, or veggie dog, with a slew of options for cold and hot toppings. For $9, indulge in the Classic Coney Dog, which comes with an all-beef coney chili, diced onions, and mustards. For a more classic dog, try the Bmore, which is topped with diced onions, yellow mustard, and sweet relish.
Glizzy’s Wagyu Dogs
Mobile cart, 108 W. North Avenue
Although only in operation since 2022, Glizzy’s feels like it’s been part of the Baltimore food scene much longer. The quarter-pound Australian-sourced Wagyu beef dogs are perhaps the best in the city, as owner Casey Jarvis’ motto is, “It’s the meat that matters.” You can get them consistently now at Station North’s board game bar No Land Beyond, or follow @glizzyswagyudogs on Instagram to find him grilling his dogs on a cart across town.
Snake Hill
418 S. Clinton Street
This “artisan sausage grill” first opened in 2015 in Highlandtown from the team behind Johnny Rad’s and now The Royal Blue. With a glass case filled with all sorts of sausages, from pork and chicken to exotic meats like alligator, rabbit, and rattlesnake, it’s a hot dog haven. The Rabbit Rattlesnake is my favorite, which mixes the gamey meat with jalapeño peppers. You can choose two free toppings from sweets, hots, onions, and sauerkraut, and have five mustard options, so it’s likely you will never eat the same hot dog twice. There’s also gluten-free and plant-based options, so your dietary-restricted friends can join in on the fun.
Sausage Master
112 N. Eutaw Street
This family-operated Lexington Market staple since 1986 is now being run by Steve Cho, whose parents first bought the business. Sausage Master always has the longest lines in the market, and for good reason — the hot dogs are cheap, hearty and delicious. The most popular one, and the one Cho recommends, is the Kielbasa, which can be ordered with mustard, onion, peppers, and a tomato relish on top as the “Baltimore.” My favorite, as a coleslaw fanatic, is the Carolina Slaw Dog, to which I also add sauerkraut for an extra boost of veggies and a pop of acid.
Neatfreak!
1822 Fleet Street
In the latest Baltimore bar trend of serving up hot dogs, the one at Neatfreak! is perhaps the simplest dog, yet one of the most delicious ones to eat while drinking. You won’t find fancy toppings or a plethora of choices for the dog here. At this new Fells Point bar from owner Matt Steinberg, you get an all-beef dog in natural casing that snaps with every bite, tucked into a potato roll and topped with mustard, for $5. Who knew the perfect martini accompaniment would be a hot dog?
Cookies
By Allana Haynes and J.M. Giordano
Café Dear Leon
2929 O’Donnell Street
At Café Dear Leon, every item is baked at a set time of day, so you’ve got to get there at the listed bake time for the best chance of getting your favorite cookie flavor, such as Matcha-Damia Strawberry, Oat Pecan, or S’mores. The menu changes monthly to roll out new treats, which is a good excuse to stop by often.
Ovenbird Bakery
711 W. 40th Street; 3925 Gough Street, Suite 2; 300 S. Exeter Street
Ovenbird Bakery offers a range of cookies, from Chai-Doodle and Chocolate “Chirp” to Molasses Blondies and Toffee Pistachio & White Chocolate. The cookies are made with ingredients that blend sweet and savory like chai spice, shaved Belgian milk chocolate with Maldon salt, tart cranberry-pomegranate jam, and white chocolate with pistachio and toffee.
Vaccaro’s Italian Pastry Shop
222 Albermarle Street
Guests can choose from over 30 varieties of traditional Italian cookies and other treats such as biscotti and four flavors of macaroons — Sliced Almond, Amaretti, Pignoli, and Red Cherry — at Vaccaro’s Italian Pastry Shop. Pair your cookie with a cup of coffee or tea or a classic cup of cold milk.
Dooby’s
802 N. Charles Street
Unless you work or live in Mount Vernon, Dooby’s cafe is probably off your culinary radar. If you’re a cookie lover, it definitely shouldn’t be. Wedged between the register and the take out beverage fridge is a little wooden display box of baked jewels. Words like Sea Salt Chocolate Chip Cookie, Yuzu Creme Matcha Sandwich Cookie, Fruity Pebble Marshmallow Cookie, Mexican Hot Chocolate Cookie, and Peanut Butter Chocolate Chip Cookie read like the names of gems. Like all of the goods in the case, Dooby’s cookies are baked in-house and are usually still warm around lunch time. If “Mexican Hot Chocolate Cookie” doesn’t get your tastebuds watering, then, to quote my favorite philosopher, Flava Flav, “I can’t do nothin’ for you, man.”
Salads
By Allana Haynes
Chef BobbyD Restaurant & Catering
4032 Falls Road
Chef BobbyD Restaurant & Catering blends American dishes with Caribbean flavor. Its menu offers a variety of pastas, seafood, and island-inspired salads such as its salmon salad layered with carrots, onion, romaine lettuce, shredded cheddar cheese, red cabbage, and your choice of dressing.
Crunch Kulture
112 N. Eutaw Street
Crunch Kulture is a Black-owned salad spot with custom salads and wraps made with fresh ingredients and handmade dressings. Popular favorites are the Caesar Crunch Supreme, Chesapeake Salad, Protein Power Salad, Ranch Parm BLT Salad, and Soul Food Salad.
The Land of Kush
840 N. Eutaw Street
From its smoky Kush BBQ Ribs and Vegan Crab Cakes to its Black-Eyed Pea Fritters and Curry ChickUn, The Land of Kush proves that healthy food can also be delicious with its plant-based take on soul food. Along with its entrées, the menu offers a variety of salads, including its Carrot Tuna salad, Cucumber & Tomato salad, Live Kale Salad, Potato Salad, and Sesame Spinach Salad.
Le Comptoir du Vin
1729 Maryland Avenue
Le Comptoir du Vin is a neighborhood bottle shop and wine bar that serves high-quality beers, cocktails, wines, and nonalcoholic drinks. Guests can pair their drinks with dishes from the kitchen’s dinner menu such as the Castelfranco Caesar salad, made with anchovy vin, secret de compostelle, and breadcrumb.
Neopol Savory Smokery
529 E. Belvedere Avenue; 875 Hollins Street
The family-owned and operated Neopol Savory Smokery offers smoked specialties along with fresh handcrafted salads, sandwiches, and soups. Try their Tossed Salmon Apple Salad made with smoked salmon, apple, capers, red onion, and honey dill dressing.
Breakfast sandwiches
By Sydney Allen
Pete’s Grille
3130 Greenmount Avenue
Located in Waverly near the farmers market, Pete’s Grille is the homiest diner spot in Baltimore. You hear the clanking of the spatula on the grill flattop while the cook prepares eggs, meats, or hashbrowns. It smells like waffles and grease, creating the most confusing, attractive aroma. On a busy Saturday afternoon after the farmers market, the customers come as fast as they go. A simple breakfast sandwich and a cup of hot coffee is all you need. A classic egg fried medium to hard with american cheese, topped with a crispy cut of gritty scrapple. Squish those ingredients between two pieces of toasted bread with butter and jelly and you have a Baltimore take on a classic American breakfast.
THB
3301 Boston Street, Suite 106; 3208 St. Paul Street; 1602 Whetstone Way; 16 Allegheny Avenue
Towson Hot Bagel, or THB, are now located all over Baltimore city and county so they feel more like a chain-style restaurant, but they have the best bagels, airy, fresh-baked, and a family recipe, for a breakfast sandwich. Select the Rainbow Bagel for a bit of whimsy or a sweet Pumpkin Spice Bagel to get into the fall flavor. For a traditional egg and cheese breakfast sandwich, I would go with a savory bagel choice such as an onion bagel or a classic everything bagel.
Black Acres Roastery
1400 Greenmount Avenue
Black Acres Roastery lives inside OpenWorks on Greenmount across from the ominous cemetery — it’s a quiet work space for anyone who needs a place to concentrate. Black Acres coffee will wake you up but their H3irloom Breakfast Sammie will immediately put you back to sleep. It’s a dense, tangy everything-seasoned buttermilk biscuit and a fluffy egg frittata with onions, peppers, and cheese topped with sweet potluck jelly. It might be better to wait to eat this biscuit sandwich until you get home and clear all your meetings.
PaperMoon Remington
227 W. 29th Street
PaperMoon is a colorful, quirky diner in Remington tucked away off 29th Street. Collectable toys from throughout the decades literally cover the outside and inside walls. Their menu matches their eccentricity with items like their Monte Egg Breakfast Sandwich, a fun take on a Monte Cristo sandwich. The best part of this sandwich is that the eggs, havarti cheese, and meat are all squished between two pieces of puffy french toast, with powdered sugar sprinkled on top and a side of warm syrup. You might want to wear your stretchy pants here.
Catalog Coffee Hampden
914 W. 36th Street
It’s hard to miss Catalog Coffee, a quiet but spacious cafe marked by a bright yellow smiling sun on the Avenue in Hampden. Their standout breakfast sandwich, Bmore Breakfast Banh, uses bánh mì and compliments their eggs with pickled carrots and jalapeños, with mint and cucumber for a cooler balance. It pairs well with their matcha latte.
Fried fish sandwich
By MacKenzie River Foy
J&M’s Pizza and Breakfast LLC
100 W. 25th Street, Suite 100A
On the busy thoroughfare of 25th Street, J&M’s is making a name for itself, powering Station North’s workers with hearty breakfast and lunch classics over a casual carryout counter. I’m faithful to their catfish sandwich, topping mine with American cheese, hots, lettuce, pickles, mayo, hot sauce, and honey — but do what you want. Somehow this sandwich is both juicy and crisp, two meaty filets steaming the kaiser bun soft and buttery in a small but mighty aluminum wrapper.
Oh Honey On The Bay
1122 Hollins Street
Vending on the street outside Hollins Market, Oh Honey On The Bay’s Funky Fish Sandwich is serious business. The massive fish filet dwarfs its bun, a sculptural masterpiece for ambitious eaters. Dripping with honey and their signature Old Bay sauce on a potato bun, the firm and flavorful batter gives it both quality and quantity.
Ekiben
911 W. 36th Street; 801 E. Fort Avenue; 1622 Eastern Avenue
With blue catfish invading the Chesapeake Bay, it’s a wonder the tackle box isn’t always on the menu at Ekiben. Though limited to summers, you can order this fish over rice or on a steamed bao bun. The catfish is rubbed in Cantonese pepper salt rub, fried stiff, then topped with fresh herbs, roasted aromatics, and a sesame dressing.
Cafe 1908
7 W. Preston Street, 2nd Floor
While they have a handful of options for fried fish sandwiches at this W. Preston Street carryout spot beloved by MICA students, I opt for the Chopped Fish. Whiting fish brightened with sauteed sweet peppers and rich, spicy Bang Bang sauce, this dense wrap might knock you out if you eat the whole thing. Comes with fries, open late, and the chef is fine too (respectfully).
Frozen desserts
By Rhea Ramakrishnan
With temperatures dropping and leaves falling, lines are getting shorter at ice cream shops — which makes it that much easier to get your favorite scoop. Whether you like your frozen treats hand-crafted, soft-served, or shaven, your options in Baltimore are plentiful.
At these four local and POC-owned ice cream shops, you can indulge in classic flavors or branch out to get a taste of the chef’s unique flavors. And many give patrons the option of adding a hot beverage or snack to their orders.
Sydney’s Ice Creams
3500 Harford Road
Inside of the cheerful, buttery-yellow Cafe Soleil, Sydney Newton slings generous servings of hand-crafted ice cream by the cup or the cone. Originally located in the Belair-Edison neighborhood of Northeast Baltimore, Sydney’s has been operating from their storefront in Mayfield since 2024. With Lake Montebello right around the corner, it’s an ideal location. When I stopped by in late August, I got a scoop of the Cookies ’n’ Cream, but Sydney’s has recently updated their menu of small batch flavors for the fall. Peaches ’n’ Biscuits is a crowd pleaser, but unique flavors like Banana Pudding are worth taking the trip for. Sydney’s also offers dairy-free options with flavors like Mango Sticky Rice and Kiwi Lemon that rival the traditional dairy selections. My suggestion: Time your visit with the sunset at the lake to take in those last few warm evenings this season.
Tia’s Italian Ice
851 W. 36th Street
Before moving to the Avenue in Hampden in 2022, Tia’s Italian Ice spent 30 years in West Philadelphia serving traditional Philly-style water ice. In Baltimore, Italian ice usually refers to snowball-style shaved ice with flavored syrup added on top, but Philly-style Italian ice is made differently: fruit and sugar are mixed into the water before freezing, and the batch is continuously churned to achieve a more consistent texture. Tia’s flavor options are extensive — they have everything from mango and cherry to pistachio and piña colada — but if you want to narrow down your options, they offer fun, fruity flavor pairings that are tried and true. The Gold Coast (strawberry banana, piña colada, and sour apple) and Juneteenth (cherry, mango, and sour apple) flavors are a nod toward the owners’ culture and traditions, and are served alongside Jamaican beef patties and pizza pretzels. I tried Tia’s Special (mango, passion fruit, and strawberry lemonade) in a gelati — Italian ice layered with creamy soft-serve — and savored it while strolling the block for some window shopping.
Noel’s Italian Ice and Ice Cream
2401 E. Monument Street
A year ago, Noel Liverpool, the owner of Noel’s Italian Ice and Ice Cream, took over a former laundromat and transformed it into a cheerful neighborhood ice cream shop. Liverpool, who grew up a couple blocks from the E. Monument Street store, says that lines can fill up the shop in the summer with the foot traffic they get. When I visited on a rainy day in September, I got to try several different flavors of Italian ice, including Bubble Gum, Orange Cream, Pineapple, and Coconut Cream. All of the ice is churned until it’s silky smooth and flavored in-house. The flavors are remarkably true to their names — the bubble gum really does taste straight out of a gumball machine — while ranging from super sweet to more delicate. As it gets cooler, Noel’s has plans to serve hot beverages and hot dogs in addition to their Italian ice, ice cream, and milkshakes.
La Neveria Michoacana
3222 Eastern Avenue
Baltimore isn’t typically known for its paleterías, but La Neveria Michoacana might just put us on the map. Traditionally a paletería serves Mexican ice pops, which differ from regular popsicles because they use fresh fruits, natural juices, whole nuts, spices, and real milk. That freshness is unmistakable in La Neveria Michoacana’s paletas and agua frescas. At the server’s recommendation, I tried the strawberry cream paleta, which had chunks of real fresh strawberries in it. The flavor was rich and smooth, with a more dense and complex flavor than your average ice pop, which are often made with artificial sweeteners. Customer reviews say that the mango con chile is a favorite. The shop also serves agua fresca, ice cream and ice cream floats, and loaded munchies like chicharróns with cabbage, tomato, and avocado or doritos with tajín, corn, and mayonnaise. It’s right across the street from the Creative Alliance, which makes it perfect for a preshow treat.
Thai
By Ana Bak
The Dara
906 S. Wolfe Street
Now three years in, The Dara is Bangkok-born chef Putthipat “Jeff” Wannapithipat’s first restaurant. The Fells Point eatery took over the former Red Star and kept much of the former facade inside and outside — “dara” means star in Thai. The two standout dishes here, aptly listed in the “Extraordinary” section of the menu, are ones that come with the restaurant’s signature Butterfly Pea Flower Rice (the rices takes on the gorgeous light blue, almost purple color and an herbal sweetness from Thai-imported dried pea flower): the Gaeng Ga-Ti Pu, a crab-lover’s dream with a jumbo lump yellow crab curry that also comes with a crispy soft shell crab; and the Hatyai Fried Chicken, a chicken thigh dish served on a yellow curry. The Thai Tea here is superb, including the cocktail version.
Charm City Thai Kitchen
418 E. 30th Street, Suite 104
Located inside Charm City Food Co., the co-op ghost kitchen food hall across from Peabody Heights Brewery, Charm City Thai hits the spot when all you want is some comforting Thai food to go or, better yet, delivered straight to your doorstep. The Pineapple Fried Rice is delicious, with a great balance of rice, shrimp, chicken, raisins, pineapple, cashew nuts, and veggie accoutrements. Baltimore’s pad thai scene hasn’t always hit the mark, but the one here will satisfy your cravings for the stir-fried, peanutty rice noodle dish.
Nahm Pla
340 N. Charles Street
Located downtown by the Central Enoch Pratt Library, this newly-opened spot is gorgeous. The restaurant does a lot of delivery business, but go and eat in person. The interior is a beautiful wood-forward design and the service is attentive. Plus, you’ll want to ask for the side of four sauces that features prik nam pla, the flavor-enhancing sauce that every true Thai food lover knows to ask for. The Chive Cake appetizer, fried with a chewy interior, is a must alongside any curry dish here. On a recent visit, the Crispy Duck Red Curry was a delightful contrast in texture and flavors, the deep broth making your tongue spark with joy along with crispy bites of duck.
Mayuree Thai Tavern
2318 Fleet Street
Given the onslaught of new Thai restaurants that have opened in Baltimore in recent years, this Canton family-owned spot that opened in 2015 is now considered an oldie and a goodie. The mainstay, must-order items on the menu are the Chicken Satay and the Larb Gai, a minced chicken salad. This is perhaps my favorite place to order the fusion food crab rangoon, although purists will argue this has no business being listed on a Thai menu. Anything from the “MYRT Originals” section will never steer you wrong, including the Braised Beef Noodle Soup. The flavorful broth will cure anything from hunger to a hangover to a cold — be sure to squeeze on some lime.
Be More Thai
1006 Light Street
After opening in 2021, this two-story Federal Hill restaurant has become a staple in my Baltimore Thai rotation. Don’t skip the appetizers — the Crying Tiger, a grilled flank steak cooked with a savory, spicy fish sauce, and the Soft Shell Crab with Mango Salad are both favorites. The peanut-based Massaman curry here is a good option, especially for those who want Thai flavors without the heat. (Even as a spice lover, five chili peppers in Thai food is only for the bold.) Unique in their menu offering is Pad Pumpkin, another nonspicy dish featuring stir-fried pumpkin and egg. It’s savory, garlicky, and, most importantly, nourishing.
West African
By Allana Haynes
Jollof Bowl
1065 S. Charles Street
Jollof Bowl is a fast-casual restaurant that offers build-your-own-bowl dining. Centered around West African staples like jollof rice, suya-spiced meats, and yassa onions, the menu lets guests choose from ready-made favorites or customize their own bowl. Try their Suya, Vegan, or Yassa Bowls, or build your own bowl from a variety of options such as jollof noodles, roasted goat meat, and plantains.
Nailah’s Kitchen
5722 York Road
A West African restaurant specializing in authentic Senegalese cuisine, Nailah’s Kitchen serves traditional dishes like flame-grilled Dibi Lamb and Chicken, Poisson Braisé, and Lamb Maffe slow-simmered in peanut sauce. Enjoy your meal with ginger, hibiscus, mango, or pineapple house-made juices.
Platinum Amala West African Cuisine
112 N. Eutaw Street
Platinum Amala West African Cuisine is a family-owned eatery specializing in Nigerian cuisine.
The restaurant features a variety of staple comfort dishes like Amala, Egusi, Jollof Rice, and Suya. Stop by their vendor space in Lexington Market or visit their other locations around the DMV.
Posi’s Kitchen
1010 Saint Paul Street
Posi’s Kitchen blends traditional recipes with familiar West African comfort foods such as Beef Suya, goat stew, and Meat Pies. Try their Beef and Yaaji Chicken Suya Pizzas or their Loaded Fries topped with beef, chicken, or shrimp, and Suya spice.
Spice Kitchen West African Grill
2400 Boston Street, Suite 120
Spice Kitchen West African Grill brings an authentic West African dining experience to Canton. The restaurant invites guests to customize their plates with chicken, lamb, salmon, shrimp, or steak topped with spicy Suya. Enjoy your meal with a side of Jollof Rice, long grain white rice and stew, plantains, or Spinach Efo-Riro.