In­trigu­ing Eats

Bal­ti­more’s bur­geon­ing food scene has brought new quirky fla­vors to join beloved long­time sta­ples. Here are some tasty cut­ting-edge and clas­sic dishes for din­ers with a taste for ad­ven­ture.—

Where Baltimore - - Where Now - By Mike Unger

PIT BEEF Since 1987, East Bal­ti­more main­stay Chaps has been serv­ing the city’s twist on bar­be­cue. Hunks of bot­tom­round flat are grilled at 500 to 600 de­grees over char­coal for about two hours be­fore be­ing sliced thin and cooked to order. The must-try top­ping? Chaps’ tiger sauce, a com­bi­na­tion of horse­rad­ish and may­on­naise. 5801 Pu­laski High­way, 410.483.2379

COD­DIES

Deep-fried balls of cod­fish and pota­toes are squirted with mus­tard and nes­tled be­tween saltine crack­ers. They’re a per­fect pre­cur­sor to a heap­ing corned beef sand­wich from Attman’s Del­i­catessen, which has been around since 1915. 1019 E. Lom­bard St., 410563.2666

GIZZARDS & GRAVY

At chef Spike Gjerde’s butcher shop and restau­rant, Parts & La­bor, no an­i­mal prod­uct goes to waste. The gizzards and gravy are served with fine herbs and Carolina Gold rice. Be­cause ev­ery­thing here is so fresh, the menu changes fre­quently. If the gizzards are gone, try the trot­ter cheese, chicken feet, chicken liver spread or blood sausage. 2600 N. Howard St., 443.873.8887

BAL­TI­MORE BOMB

Founded by Rod­ney “The Pie Man” Henry, Dan­ger­ously De­li­cious Pies serves all kinds of its name­sake. The Bal­ti­more Bomb is loaded with Berger cook­ies (a lo­cal specialty) that melt down into a sweet, vanilla chess fill­ing. 2839 O’Don­nell St., 410.522.7437; 810 W. 36th St., 410.522.7437

KADDO BORWANI

The baked and pan­fried baby pump­kin ap­pe­tizer has been a fa­vorite at Afghan restau­rant The Hel­mand since it opened in 1989. Served with a gar­l­icy yo­gurt sauce that in­cludes a bit of sugar, the ten­der chunks of pump­kin have a hint of sweet­ness. This dish is so good, you could eat it for dessert. 806 N. Charles St., 410.752.0311

SPICY DUCK BURGER

If you can form it into a patty and plop it be­tween two buns, chances are Fed­eral Hill’s Abbey Burger Bistro serves it. Among the wack­i­est items is a spiced duck burger with se­same mayo, kim­chi, cu­cum­ber and spring onion salad. De­vour it with a side of tater tots. 1041 Mar­shall St., 443.453.9698

FRIED HARD CRAB

Bal­ti­more­ans learn to crack steamed blue crabs shortly af­ter birth, but even many of the most crus­tacean­crazy din­ers have never en­coun­tered the fried hard-shell variety. At Stoney Creek Inn, the crab is stuffed with a crab cake, then dipped in bat­ter and deep fried. Guy Fieri found this spot for his Food Net­work show “Din­ers, Drive- Ins and Dives.” 8238 Fort Small­wood Road, 410.439.3123

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.