Dining Guide - Page 33 - 100 Eats and Drinks (22)

Dining Guide
- Page 33
100 Eats and Drinks (22)

83

savor old-fashioned doughnuts from hoehn’s

 

Baltimoreans tend toward consistency, and seem to have a preference, even reverence, for simple, classic foods. At few spots is this more abundantly clear than at Hoehn’s, which has been bringing in customers since 1927.Doughnuts and crullers rise to the level of sacred tradition at this family-owned Highlandtown bakery, as beloved by old-time Baltimoreans as it is by millennials looking for their next great food to Instagram.

 

“Our recipes are our own and have been in the family for decades,” their website states, and everything is made in-house, from Bavarian cream to breads. Seasonal specialties include hot cross buns during Lent, peach cake in the summer and German stollen in the winter. Orders are placed in boxes and tied with classic red-and-white twine, a simple gesture that is somehow achingly lovely.

 

400 S. Conkling St., Highlandtown. 410-675-2884. hoehnsbakery.com

 

84

Channel that frenCh feeling at Chez hugo

 

Downtown’s newish Chez Hugo transports diners to Paris with its pristine dining room, marble-topped tables with traditional bistro chairs. Hearty entrees like beef bourguignon offer a modern take on countryside cooking.

 

206 E. Redwood St., downtown. 443-438-3002. chezhugobistro.com

 

85

indulge in a Catfish platter at granny’s

 

There’s nothing like a grandmother’s house, and Granny’s in Owings Mills is designed to evoke memories of Southern homes on Sunday afternoons. Opt for the catfish platter, hand-breaded and fried.

 

9712 Groffs Mill Drive, Owings Mills. 410-654-0101. grannysrestaurant.net

 

86

order the Crosstown burger with baCon at hamilton tavern

 

Warm and dimly lit, the neighborhood pub on the corner of Harford Road and Wisteria Avenue features personal touches like photos of writer Charles Bukowski in the men’s room, and poems by Sylvia Plath in the ladies’. People come from all over to try its crosstown burger, made with beef from Roseda Farm in Monkton. Order it with sticky bacon.

 

5517 Harford Road, Hamilton. 410-426-1930. hamiltontavern.com 

 

87

delight in the pumpkin dish at helmand

 

At the Helmand, the Mount Vernon Afghan institution owned by Qayum Karzai, the kaddo borwani, or sauteed baby pumpkin, is seasoned with sugar and served with yogurt garlic sauce. Former Baltimore Sun restaurant critic Richard Gorelick once called it “arguably, the most beloved appetizer to appear in a Baltimore restaurant in the past quarter-century.”

 

806 N. Charles St., Mount Vernon. 410-752-0311.helmand.com