Dining Guide - Page 23 - 100 Eats and Drinks (12)

Dining Guide
- Page 23
100 Eats and Drinks (12)

41

order a sandwiCh from dipasQuale’s

 

With over 100 years in Baltimore, DiPasquale’s has made a name for itself among residents who flock to the Highlandtown store and restaurant for pasta, cheese and meat. Their sandwiches, loaded up with fresh salami, speck and all manner of cured meats, are the holy grail of Italian subs.

 

3700 Gough St., Highlandtown. 410-276-6787. dipasquales.com

 

42

Cool off at the snowball stand

 

The frozen confection sold for a penny during the Depression, earning the nickname the “hard-times sundae.” Back then, you could get a snowball in cherry, vanilla and sarsaparilla. Open spring through fall, Woodstock’s popular Snowball Stand has just about every flavor you could want to put on shaved ice.

 

1970 Woodstock Road, Woodstock. 410-207-4885. facebook.com/thesnowballstand

 

43

eat dumplings and wash them down with viryta at the lithuanian hall

 

The Lithuanian Hall formally opened near the end of February 1921, with a month-long celebration of banqueting, plays, music and sports marking the occasion. Though its basement bar is better known among hipsters for its soul music dance parties, it remains a gathering place for the Baltimore area’s Lithuanians.

 

Every Friday night from October through May, the Hall hosts “Savas” dinners, when chef Erika Ezerskn prepares traditional dishes like cepelinai, a potato dumpling stuffed with meat, and Samogitian pancakes, made with potatoes and stuffed with chicken, served with sour cream and gravy. Homesick Lithuanians come from as far as Delaware and Pennsylvania for her food, but the hearty and economical dishes will appeal to any Baltimorean. Wash it down with a Lithuanian beer — the bar keeps five or six in stock — or a homemade honey liquor called viryta.

 

851 Hollins St., Hollins Market. 410-685-5787. lithuanianhall.com

 

44

gorge on foul at byblos

 

Sami and Hala Tabet left their home country of Lebanon during the nation’s long civil war, which ran from 1975 to 1989. Today, members of the Lebanese diaspora—and others hungry for tasty Levantine food — flock to their Federal Hill cafe for a cup of cardamom- infused coffee and foul, a breakfast dish made from fava beans and onions and flavored with lemon. Their freshly-made hummus reveals the store-bought version to be a sad and pasty imitator.

 

With its wooden tables and murals of the Mediterranean, Byblos calls to mind the city north of Beirut for which its named. On the loudspeaker, the plaintive songs of Fairuz, a sainted figure in Lebanese culture, play on. No wonder that all who enter tell Sami Tabet it feels like home.

 

1033 Light St., Federal Hill. 410-209-2495. bybloslebanesecuisine.com