Dining Guide - Page 21 - 100 Eats and Drinks (10)

Dining Guide
- Page 21
100 Eats and Drinks (10)

32

travel with a Crab Cake from g&m

 

People come from all over the world to have the G & M crab cake. And they take them all over the world, too. Because the restaurant is just five minutes from Baltimore- Washington International Thurgood Marshall Airport, G&M is a frequent pre-boarding stop for travelers who want to take home a Maryland crab cake or eat one on the plane.

 

804 N. Hammonds Ferry Road, Linthicum Heights. 410-636-1777. gandmcrabcakes.com

 

33

order a belgian beer at max’s taphouse

 

To say Max’s has a wide selection of beers is like saying that Baltimore has a pothole or two. The man responsible for the head-spinning collection, longtime general manager Casey Hard, said Max’s currently has around 109 different beers on draft and nearly 2,000 types of bottles. Of the 2,000 bottles, Hard said, roughly 25 percent are Belgians.

 

737 S. Broadway, Fells Point. 410-675-6297. maxs.com

 

34

try ChoColate Crabs from rheb’s homemade Candies

 

Baltimoreans don’t swoon over $50-apound designer sweets. But they will stand in line for hours to get chocolates from this humble Southwest Baltimore family-owned candy shop, the same location where Louis and Esther Rheb began making candy as newlyweds in 1916.

 

3352 Wilkens Ave., Saint Agnes. 410-644-4321. rhebs.com

 

35

pretend you’re on vaCation at sandlot

 

Opened in 2017, the family-friendly spot from Foodshed partners Spike Gjerde and Corey Polyoka is only intended to remain open for three to five more years — making it an essential but also impermanent dining experience. This seasonal gathering space on the water was designed to have the feel of “a 1960s funky national park.” Drinks are ordered from a silver Airstream trailer, and diners can play bocce or fight for space at a picnic table in warmer months.

 

1000 Wills St., Harbor Point. 410-568-4916. facebook.com/sandlotbaltimore

 

36

Slug baCk some “pet nat” wine at fadensonnen

 

The two-story space in Old Goucher is part biergarten, part tasting room, and designed with Japanese and Scandinavian influences in mind. Like Clavel and WC Harlan, other establishments opened by Baltimore’s preeminent hipster restaurateur Lane Harlan, the spot doesn’t announce itself. The words “wine bar” are written on door in chalk. Walking in the first time, diners wonder if they’re in the right place.

 

Among the wine bar’s specialties is “pét-nat,” or “pétillant naturel,” a type of natural wine that’s making a comeback in foodie scenes.

 

“It’s just an old-fashioned way of making sparkling wine,” Harlan told The Sun this year, one that eschews sulfites and preservatives. The result is lower in alcohol than more typical wines and tastes more “alive.” Fans can purchase a bottle upstairs in Fadensonnen’s romantic tasting room. Light bites like chocolate served with olive oil and salt are well worth your time, too.

 

Depending on your perspective, Fadensonnen could seem head-spinningly pretentious, amazingly avant-garde, or a little bit of both. Either way, you must give it a try.

 

3 W. 23rd St., Old Goucher. fadensonnen.com

 

Photo: When it’s warm, patrons flock to the Sandlot, the beach-like bar near Harbor Point. photo by algerina perna