Dining Guide - Page 36 - 100 Eats and Drinks (23)

Dining Guide
- Page 36
100 Eats and Drinks (23)


drink 24-karat gold flakes at duCk duCk goose


Near a fading Fells Point billboard urging Baltimoreans to vote against Prohibition, modern-day foodies can head to the bar and drink some gold. On its cocktail menu, Duck Duck Goose offers the Golden Goose, made with Grey Goose Citron and 24K gold flakes. And it’s just $6 during happy hour.


Don’t be put off by the gold: the vibe at this European brasserie is both laid-back and up-market. Staff go out of their way to make diners feel at ease, and can offer recommendations on drinks and dishes, like the charred broccolini, accompanied by lemon curd and almond puree.


It’s the second location of the brasserie from Chef Ashish Alfred, who opened the first in Bethesda, where he grew up.


814 S. Broadway, Fells Point. 443-869-21294. ddgbaltimore.com



have a jumbo-lump Crab Cake on saltine CraCkers at faidley’s


The crab cakes at Faidley’s are exactly the size of Nancy Faidley Devine’s hands. “I never measure anything, I just put it in my hands,” said Devine, 83, whose grandfather started the business in 1886 when Lexington Market was an open-air shopping center and the shop still sold terrapin. In the past few decades, their Maryland crab cakes have received local and national recognition for their deliciousness. “It’s just invigorating to me,” Devine said. “That’s why, at 83, I am still doing this.”


203 N. Paca St., Seton Hill. 410-727-4898. faidleyscrabcakes.com



make it rain during a drag brunCh attrinaCria


Pack your $1 bills to watch the likes of Sherry Blossom and Venus Fastrata vamp around an Italian cafe every other Sunday. The restaurant is a spin-off from the Trinacria food store on Paca Street, whose roots date back over 100 years.


111 W. Centre St., Mount Vernon. 443-759-4082. trinacriabaltimore.com



order a red sangria attio pepe


The cave-like dining rooms below Franklin Street still glow on Saturday nights with merry diners, drowsy on a pitcher of Tio Pepe’s famous sangria, made with brandy, triple sec, red wine, sugar and fruit. It has been so for 50 years and could still be so for 50 more.


10 E. Franklin St., Mount Vernon. 410-539-4675. tiopepe.us



eat the ChiCken Cheese steak sandwiCh at terra Cafe


In the words of owner Terence Dickson, Terra Cafe is designed to show “what an awesome black family business” looks like in practice. With the help of his three sons, Dickson serves up hearty and simple foods like a chicken cheese steak. A Philly-raised editor at The Sun calls it “Not quite as good as those made in Philadelphia, but close enough to call it even.”


101 E. 25th St., Charles Village. 410-777-5277. terracafebmore.com



try the taCos from tortilleria sinaloa


The original taqueria opened in an Eastern Avenue storefront in 2002 and quickly drew praise for its fresh tortillas and Mexican fare. While the old place remains entrenched in Fells Point, a new, bigger version opened in the Harbor East area.


1716 Eastern Ave., Fells Point. 410-276-3741. tortilleria-sinaloa.com