Paris Baguette — best-known for its assortment of sweet and savory buns, mochi donuts and flaky croissants, as well as intricately frosted cakes — has installed signage at its upcoming 520 Snowshill St. location, “confirming that the new café is getting closer to opening,” wrote the Frederick City Media Facebook account in a Thursday post. The bakery chain boasts locations across Baltimore County and beyond, including in Owings Mills, Towson, Germantown and Rockville.

According to the post, Paris Baguette aims to reach 1,000 locations by 2030, with more than 180 locations up and running as of this year. The bakery also has a notable international presence, with locations across Asia and Europe.

“Exact opening date for the Frederick location is still unknown at this time,” Frederick City Media wrote on Facebook. “We’ll continue to share updates as they’re announced.”

Have a news tip? Contact Jane Godiner at jgodiner@baltsun.com or on Instagram as @JaneCraves.

The fine dining, southern eatery won in the Outstanding Wine and Other Beverages Program category, and Wolf took to the stage with the restaurant’s wine director, Lindsay Willey, where the chef expressed gratitude for the recognition, Willey and the rest of her staff.

Wolf talked with The Baltimore Sun on Friday about her journey to the win, as well as the impact on Charleston in the weeks following.

Editor’s note: Questions and answers have been edited for brevity and clarity.

What about Lowcountry food first hooked you?

Growing up in North Carolina when I was little — and my parents are both from York, Pennsylvania — my mother was still doing Pennsylvania Dutch cooking. The lady across the street was from an old North Carolina family, and when we were over at their place, Mrs. Thrower would make pound cake. I just remember the first time I ate Carolina pound cake, and, wow, it was just the best dessert I’d ever had in my life.

I think my exposure to southern cooking started when I was little, but as I ended up moving to our new home in Charleston, that was when I really started to learn about Lowcountry cooking — working in restaurants and also working with local people and eating at their house and having their mom’s cooking.

Truly, southern food is food of the home. At that time, no one was doing fancy with fine dining and southern cooking. If they were, it was really much more French than anything — but they weren’t doing down-home southern cooking.

What made you want to bring that style of cooking to Baltimore?

I started it at Georgia Brown’s [restaurant] as the executive chef in Washington, D.C. The people that owned that, I had been working for their company at one of their Italian concepts. I had actually quit because I wanted to go back into fine dining, but then the VP of the company said that they were going to open a fine dining southern restaurant. I thought, “Well, this was meant to be.”

I obviously stayed with the company, and I opened the restaurant for them. Tony Foreman was the opening general manager, and that’s where I met him. A year and a half later, we were married. Tony grew up in Baltimore, and I was familiar with the city. I didn’t know I was making a lifetime decision when I said, “Sure, let’s move to Baltimore and try and open a restaurant,” And 30 years later, here I am.

I was very interested in continuing that food because it is very old, and there’s so many different cultures that affect it, from Native American and West African, particularly the people from Sierra Leone, to Western European, particularly the French, Huguenots and the English. Those influences are so important, and it’s a lot of cultures to begin to understand, so that was one of the reasons why I love Lowcountry food.

How do you inject all that history and culture into the food at Charleston?

I try to walk in the pathways of all of those southern cooks. I really try to do things as authentically as possible. One of the things that helps with doing that is that when I first started working in Charleston [South Carolina] at 19, the general manager was Glenn Roberts, who was part of bringing back Carolina Gold rice and the old heirloom variety corn that was produced in the Charleston area.

We don’t have a lot of history from the time the country became the United States of America, but we have tremendous Native American history and Indigenous peoples’ history. Grits were not a part of that, but it’s that use of corn that is so indicative of the Indigenous peoples’ culture and cooking.

I do a lot of research — I have the Carolina housewife cookbook, I have the old housewife cookbooks that are from the 1800s, I have the first African American woman’s cookbook, and I have many other Geechee and Gullah cookbooks. I found every book and public document I could possibly read about it.

Why is that research important to you?

I think it’s one of the most important cuisines in our country. I believe that the African influence is extremely important to preserve, as well as the Native American influence. Anything I could do as a chef to be a part of that, that’s super important to me. It comes back to the fact that there are French influences because I just love French cooking, you know, I was taught the basics at the Culinary Institute of America. I just love the food, and it’s not really that dissimilar to what I was raised on.

What is it like to work with Willey?

She’s just really good at what she does. I love working with her. She’s also funny. She’s a very smart person, and I love, appreciate and respect her work ethic. She’s just a really good taster, and that’s not something that comes naturally for people.

I was lucky that I grew up eating in great restaurants from the time I was a child and that family was in the food business. I’m meant to do what I do, and I believe that while [Willey] was pursuing a marketing degree and all these things that she was pursuing, and then ended up working for us as a waiter, and then ended up becoming this wine person, that was what she was meant to do. She has a natural instinct, along with the fact that she’s worked hard.

How has it felt to receive all the James Beard nominations and now to finally be recognized with the award?

Honestly, the first time I was nominated, we didn’t even know because it was so long ago, and it came into some obscure email address. The first time I was a finalist, the awards ceremony was at the Essex Hotel ballroom, and that’s how far it’s come. We were just at the Lyric Opera House [for the most recent awards], and it’s a black-tie event, but we used to sit in rowed banquet chairs.

Honestly, after being so excited about it so many times and then not winning, I go there with a pit in my stomach, certain that I’m not going to win. I support the industry wholeheartedly, but I’ll just be honest — I’ve been so disappointed every time. I mean, you hope you’ll win, and then you hear someone else’s name.

But I looked at Lindsay three minutes before they were going to announce it, and I said, “We should just have a plan.”

[For the speech,] three things that were most important to me, and one of them I didn’t do, which was to thank the James Beard Foundation. But I also wanted to thank the people who work for me and thank the immigrants in our country because we would be nothing in the restaurant business without immigration and immigrants. What’s going on in our country is so unbelievably upsetting to me, and I wanted to use my voice. It was a very heartfelt moment for me, and it meant a lot. It meant everything to me to be up there and to be chosen by my peers.

Now that you’re back in Baltimore, what has the atmosphere at Charleston been like?

We’ve been very, very busy. I’m very, very thankful for the energy that’s extremely high in the dining room. Baltimore folks are so supportive and so happy, and it’s overwhelming. They feel good, I feel good, and it’s just a happy thing.

Will there be any changes to the wine program?

We have a huge cellar, and we will continue to improve it. Lindsay will probably make me buy even more top-tier wines. One of the hardest things for a restaurant is the depth of age, and that’s another goal of mine and a bit more of a challenge.

Have you noticed your customer base change at all?

I feel like it has. We’re getting a lot of wine people in; we’re getting more chefs in. I felt like there’s been a change, frankly, immediately. At tables, I’m talking a lot about wine, and I’m talking a lot about high-end food. There is very vibrant conversation about both at the table right now, which is very cool for me because there’s not much more I’d like to talk about.

Have a news tip? Contact Jane Godiner at jgodiner@baltsun.com or on Instagram as @JaneCraves.

A group of more than 20 Harford County fairgoers, organized by age and gender, spent the afternoon in the fairgrounds pavilion at Bel Air’s 608 N. Tollgate Road devouring miniature fruit pies and juicy local watermelon. The prizes? “Bragging rights, a ribbon and free food,” said Amy O’Neil, co-chair of the Harford County Farm Fair Board of Directors, in between emceeing the events.

“Watermelon-eating contests and pie-eating contests are part of American culture,” said O’Neil, who, inspired by her July 4th childhood memories, brought the watermelon-eating contest to the fair more than 20 years ago. “We have adults competing now that I’ve watched compete since elementary school.”

Rebecca Borkowski, clad in a watermelon-eating contest T-shirt that she designed herself, has entered the competition every year for more than 20 years — and, now, her two daughters, clad in matching shirts, join her.

“Way back when, we were at the fair and I ran out of water. I thought it would be a good idea to enter the contest and share the watermelon with my [then] two-year-old daughter,” Borkowski said about the genesis point of her family’s annual showing. “After that, it just turned into every year.”

Reigning champions returned this year, including 31-year-old pie-eating contest alum Kyle Kurceba, who crushed last year’s miniature apple pie in 48 seconds. This year, at the end of the minute, his pie tin was the only one left completely empty.

“I feel full, both in my heart and in my stomach,” Kurceba said after his victory. “It was good pie, and a good contest.”

Kurceba’s win, however, didn’t go uncontested. The champion went for an unconventional strategy, first flipping over the pie to shake it loose from the metal tin before going to town. Forest Hill fairgoer Taj Weir, who won third place in the competition, had some objections.

“I’ve got to say, it seemed like he had a little more left. I think they need to get some scales involved here,” Weir said after the contest. “That was some newfangled technology, the flipping. That’s no fun. That should be illegal.”

Other eaters, like 17-year-old C. Milton Wright High School student Koryne Leilich, who competed in the pie-eating contest’s adult division and took home fourth place, were happy to participate for the first time — and to reap the benefits of competitive eating.

“I can kill a pie,” she said. “I like food, and free food is fantastic…. Free pie? I’ll take it.”

Other competitors, like watermelon-eating contest entrant and previous champion Jason Guarino, came to the fair with a more aggressive strategy — especially after not winning last year.

“This year, I’ve been practicing,” he said, with “ice cold watermelon.” He later added, “I cut my water off at 11 o’clock. I haven’t eaten or drank anything since [then], so I’m extremely thirsty.”

Not only did Guarino secure the first-place win in the men’s division, but he was shortly after awarded the championship ribbon after his speedy performance in the final, all-divisions competition.

“We went with big bites … and at the end, I just wanted to get down to that rind,” he said in a post-contest interview, as ruby-colored juice trickled down from the competition table. “That was a good quench.”

Have a news tip? Contact Jane Godiner at jgodiner@baltsun.com or on Instagram as @JaneCraves.

According to multiple news releases from the development this summer, at its completion, Baltimore Peninsula will span 2.5 miles of restored waterfront; 40 acres of parks and green space; and 14 million square feet of mixed-use property — including restaurant spaces.

Preexisting national restaurant franchises, such as Jersey Mike’s and Ben & Jerry’s, as well as local chains like Daily Grind and the coming-soon brunch spot Eggspectation, have already found homes in the development, along with new eateries, including Baltimore native Pinky Cole‘s popular plant-based burger shop Slutty Vegan, Cole’s tapas sister location Bar Vegan, and seafood-focused restaurants Rye Street Tavern and Nick’s Fish House.

The next, most recently confirmed crop of restaurants moving to the development will also be new to Baltimore — and, in some cases, new in general. Here’s what each of them will offer — and when to expect them.

Blü Cā

A Jamaican restaurant from the group behind Baltimore County’s KŌNŌKŌ and Harford County’s Island Spice is projected to open at 2450 Rye St. in early 2026.

Spearheaded by 10-year-old One Love Restaurant Group and located on the ground floor of residential building Rye House, the restaurant will offer guests “culture, escape, a vibe and da spice,” according to a January news release. Expect a colorful blue motif interior motif, as well as classic Jamaican bites, like oxtail stew, jerk chicken and pasta dishes, mixed with international influences — One Love’s co-owners call it “Reggae Fusion.”

“We had a vision for what would ultimately become Blü Cā for quite some time now, but when we found the perfect space at Baltimore Peninsula, that’s really when it came together,” One Love Restaurant Group co-owner Sandy Tucker said in the release. “The restaurant’s waterfront setting will perfectly align with the island vibe and mouthwatering dishes we’ll be serving.”

“We can’t wait to welcome residents of Baltimore and visitors from all over to celebrate our Jamaican-rich culinary heritage and the entire One Love experience,” added co-owner Jazz Tucker.

LIVE-K Karaoke

After finding success in Washington‘s own mixed-use waterfront development The Wharf, LIVE-K Karaoke will open its first Baltimore location at 301 Mission Blvd. in late 2025.

According to a May news release, LIVE-K’s 7,500-square-foot space will feature 15 private karaoke rooms in “futuristic” digs, with hopes to differentiate itself from other karaoke spots with one public bar. Small bites at LIVE-K, like gyoza, takoyaki and Mongolian beef skewers, take center stage.

“After the success of our DC location, we can’t wait to bring LIVE-K to the heart of Baltimore Peninsula,” LIVE-K representative Chris Zhujan said in the release. “Our one-of-a-kind entertainment experience makes for the perfect date night, birthday party, corporate event and more.”

Shinkansen Sushi

Inspired by the ultra-fast “bullet trains” in Japan, Shinkansen Sushi will specialize in sushi delivered via conveyor belt. The spot will open at 2450 Rye St. in early 2026.

Based in Rye House, Shinkansen comes from restaurateur David Chen, who also owns Baltimore locations of Akira Ramen & Izakaya, IZAKAYA 68 and Volcano. Miniature bullet trains and robot servers will deliver food, like karaage and specialty maki, and beverages, like Japanese beers and sake, directly to tables. Murals featuring Japanese “natural scenery” and “décor and furniture inspired by Japanese culture” will span the 3,138-square-foot space.

“My family has been a part of the Baltimore community for decades, so we’re thrilled to bring our newest concept to Baltimore Peninsula,” Liang Weng, owner of Shinkansen Sushi, said in a February news release. “We’ve seen firsthand the incredible loyalty of Baltimore customers, and we’re excited to offer them a fresh and innovative sushi experience unlike anything else in the area.”

Slurp Noodle Bar

A neighbor to Shinkansen Sushi and Blü Cā, Slurp Noodle Bar will begin serving hand-pulled noodles at 2450 Rye St. late this year, after revising its opening date from the second quarter of 2025.

Slurp will feature iconic regional dishes — like sour-and-spicy noodles, Lanzhou lamian, and rice noodles in 12-hour bone broth — in the 1,375-square-foot space’s open kitchen. The concept comes from Washington’s Jerry Chan, whose family has been in the restaurant business for three generations.

“I’m incredibly excited to be opening a traditional, family-owned establishment,” Chan said in a news release last summer. “I have been looking to bring our business to Baltimore for some time, and Baltimore Peninsula is the perfect location to do so as it becomes the city’s newest dining destination.”

Urbano Tex-Mex

With locations in Annapolis and Bethesda, as well as two more in Virginia, Urbano Tex Mex is slated to open its new, 4,500-square-foot, 2425 Rye St. storefront in late 2025.

The restaurant chain’s culinary mission, according to its website, is to “blend the bold flavors of Mexico with the vibrant energy of modern American cuisine.” This mission takes the form of menu items like grilled oysters with chorizo butter, shredded beef enchiladas in red guajillo chile sauce and six flavors of margaritas.

“It’s special to place our footprint in Baltimore and offer our innovative concept in a place that is close to our roots,” said Chad Sparrow, managing partner and executive chef of Urbano’s owning group Common Plate Hospitality, in the May release. “The development and vision of Baltimore Peninsula perfectly align with our concept, passion and growth plan.”

Have a news tip? Contact Jane Godiner at jgodiner@baltsun.com or on Instagram as @JaneCraves.

Self-described on its website as a fusion eatery, Papi has specialized since 2014 in untraditional dishes like honey-jerk lamb chops, slow-cooked kale and the internet-popular crabcake egg rolls — feed-friendly food that has garnered more than 140,000 Instagram followers. The restaurant began as a catering and pop-up operation before moving into a brick-and-mortar at 1928 Fleet St. in Fells Point.

Now, after operating out a larger property at 2 E. Wells St. in South Baltimore for the past four years, the Papi team announced on its website that it has moved to downtown‘s 206 E. Redwood St.

“We look forward to expanding Papi Cuisine and being able to serve more guests, across the country and one day globally,” Papi’s website reads.

Last year, the restaurant received a liquor license renewal after committing to working with neighbors to address double-parked cars, noise, trash and other complaints outside. The following month, the city’s Arson Task Force investigated a dumpster fire that Papi’s ownership believed to be linked to the angry neighbors; Baltimore Police made an arrest.

Have a news tip? Contact Jane Godiner at jgodiner@baltsun.com or on Instagram as @JaneCraves.

Let’s Tea has found a home at 501 E. Baltimore St., a property formerly occupied by Goldies Seafood & Carryout. According to owners Lia Liao and Will Li, the shop will offer a breadth of aromatic regional Chinese teas, as well as a selection of seasonal beverages “crafted by [the shop’s] mixologist.”

Highlights from the shop’s menu, which Liao provided to The Baltimore Sun, include golden peony milk tea, Jasmine tea with lemon and strawberry sauce, and four different matcha beverages. Guests will be able to finish off their drink with a variety of add-on accoutrements like red tea pudding, taro paste, ruby grapefruit pulp, and boba in flavors like brown sugar, oatmeal and matcha.

“We want to take the concept of tea to a whole other level where tea is a lifestyle acting as a verb,” Liao wrote in a statement to The Sun. “Hence our name ‘Let’s Tea.'”

When the shop opens its doors, Liao said the team plans to give away 1000 drinks during its first week in business. To commemorate the week, the shop will also sell branded enamel magnets featuring Baltimore landmarks like Camden Station, The Observatory at Patterson Park and the Pratt Street Power Plant.

In the meantime, according to signs outside of the storefront, Let’s Tea is looking to fill full-time store manager and part-time tea blender and barista roles, who will help, as Liao wrote, “bring a cool and refreshing beverage to the Charm City.”

Have a news tip? Contact Jane Godiner at jgodiner@baltsun.com or on Instagram as @JaneCraves.

Pusser’s Landing, now located at 2780 Lighthouse Point E in Canton, specializes in “Caribbean charm, island cocktails and bold dishes,” according to the restaurant’s Instagram biography. According to a 2024 news release, co-owners Chris Townsend and Jim Lepley chose to relocate to the new, 1,500-square-foot space to increase capacity and serve more patrons.

On the new Pusser’s menu, find barbecued and jerk seafood, four different painkiller cocktail iterations and fan-favorite, Sherry-infused crab dip.

“The ribbon’s been cut, the bars are stocked, and the first Painkillers are pouring,” wrote the Pusser’s team in an opening-day Instagram post. “Cheers to a brand-new chapter on the Canton waterfront!”

Have a news tip? Contact Jane Godiner at jgodiner@baltsun.com or on Instagram as @JaneCraves.

Downtown West sports bar The Birdhouse and Hampden pizzeria Raffy’s will officially open Aug. 1, according to restaurateur Jesse Vann. The former, located at 508 Washington Blvd., will serve as a pregame and postgame hangout with its proximity to Oriole Park at Camden Yards, while the latter, at 1115 W. 36th St., will specialize in pizza and on-tap wine.

With The Birdhouse and Raffy’s in two different neighborhoods — and boasting distinct menus — Vann said the businesses will have very different “personalities.”

“In Camden Yards, when you’ve got the game days, it gets pretty crowded. So I want to make sure that the turnaround is quick and the service is great [at The Birdhouse],” he said. “Raffys is a different business, where the atmosphere is a little more chill, laid-back and comfortable.”

At the time of its opening, The Birdhouse will serve only beverages, but Vann said his team will use the rest of this year to “see what the people want” from a food menu and aim to release food specials in the offseason. In the meantime, Vann has his hands full getting two spots off the ground simultaneously.

“It’s a lot, but I’ve got good support and great partners,” he said. “You’ve got to have fun with what you do, and I’m excited about it.”

Have a news tip? Contact Jane Godiner at jgodiner@baltsun.com or on Instagram as @JaneCraves.

Cake by Jason

As Shark Week is one of this Timonium bakery’s “favorite holidays of the year,” according to the Cake by Jason Facebook, a cupcake six-pack featuring limited-time flavors will be available to order through Saturday. Among the selection of colorful cupcakes are the Lemon Shark with cookie dough buttercream and the Whale Shark chocolate with marshmallow filling. These cupcakes, as well as custom Shark Week cakes, are available for order on the bakery’s website. 47 E. Padonia Road, Timonium; 410-431-2253; cakebyjason.com.

EC Diner

This Ellicott City crabcake spot has a Shark Week Extreme Shake on special, according to social media. The artful drink starts with a blue vanilla milkshake and strawberry drizzle, while the glass boasts a graham cracker “sand” rim. On top is the eye-catcher: a strawberry shark head cake with frosting waves and Swedish Fish. 10055 Baltimore National Pike, Ellicott City; 410-750-3300; ecdiner.com.

Flavor Bakery & Cafe

In Bel Air, a limited-time Shark Week refresher beverage is made with blue raspberry lemonade, grenadine and a gummy shark through Saturday, the 13-year-old Flavor Bakery & Cafe cupcakery posted on its website. 118 N. Tollgate Road, Bel Air; 443-371-6664; flavorcupcakery.com.

Frazier’s on the Avenue

This week, Hampden’s Frazier’s is bringing back its $12 Shark Week appetizer specials, including beer-battered ahi tuna bites, salmon cake sliders and half racks of baby-back ribs, as well as streaming “Shark Week” on its televisions. According to Juliet Ames, social media and events manager at the restaurant, Shark Week comes at the perfect time: “It’s kind of like the doldrums of summer right now. People aren’t really going out, the Orioles aren’t doing awesome, and we’re waiting for football to start,” she said. “It’s fun to do something different for a week.” 917-919 W. 36th St.; 410-662-4914; fraziersontheavenue.net. 

Jimmy’s Famous Seafood

Tuesday at 6:30 p.m., Jimmy’s Famous Seafood in Broening Manor will host a Shark Week Paint Night. Expect shark-inspired painting instruction, along with Shark Bite cocktails and ocean-themed fare. Matt Cornblatt, sales director at Jimmy’s, said he’s most excited for on-special shark meat tenders and tacos — “we’re pretty shark-obsessed around here,” he said of the restaurant team. Paintings will automatically be entered into a restaurant contest, with Shark Week merch and gift cards as prizes. Tickets, which include painting materials and one drink, are $40, with more details available on Facebook. 6526 Holabird Ave.; 410-633-4040; jimmysfamousseafood.com.

Pink Flamingo

At this Remington, tropical-inspired gastrobar, an entire food and drink menu is dedicated to the Shark Week festivities through Saturday — including a fried calamari “Chum Bucket” ($14), blood sausage with apple gastrique ($12) and cocktails with theatrical pours of blue Curaçao and passionfruit-cranberry grenadine. Ten percent of sales from the limited-time menu will go to Baltimore’s National Aquarium — so executive chef Blaine Welsh said via text that he hopes to “get as many people in here this week as we can!” 300 W. 30th St.; 443-449-5854; pinkflamingobaltimore.com.

The Point

Through Saturday, Fells Point’s The Point will offer “jaw-dropping” food and beverage specials, along with streaming “Shark Week” across bar televisions daily, the restaurant said. More information about the weeklong event is available on AllEvents, while reservations are available on Resy. 1738 Thames St.; 410-327-7264. thepointfells.com.

Have a news tip? Contact Jane Godiner at jgodiner@baltsun.com or on Instagram as @JaneCraves.

And then, after the article’s publication, Red Lobster weighed in.

Monique Magee, general manager of the White Marsh location, sent a message to The Baltimore Sun through a spokesperson for the national chain — and she assured readers that across the state of Maryland, the new crab boils have been “well-received,” despite the passionate messages The Sun has received to the contrary (including from one reader, who suggested 18th century torture methods for Marylanders who dare try the dish).

Perhaps the positive reviews are coming from guests who have gotten a taste of familiarity from the chain’s latest boil “flavor drop.” Magee said that after receiving “feedback from many of our guests that they wanted more flavor and spice options,” Old Bay is now one of the new seasoning options for the boils.

“Guests have always preferred Old Bay seasoning in the Eastern Shore area,” Magee said. “This is a great opportunity to be able to enhance the flavors of the boils with something they know and love.”

When asked about how Red Lobster views itself in relation to locally owned Baltimore-area crab houses, to which many Sun readers claimed loyalty, Magee focused on CEO Damola Adamolekun’s Columbia roots, saying that “Maryland holds a special place in [his] heart.” She added that the chain has operated in the state for the past 50 years, “making our Maryland locations among the very first in our history.”

“We love our Maryland guests and value our long relationship with them, promising to bring innovative and fresh flavors for their taste buds while pushing to always deliver the best,” said Magee.

Time will tell if Old Bay and extra spice will sway Baltimore-area diners — or, at the very least, get them to put away their claws.

In the meantime, satiate your news hunger with this week’s bite-sized food stories, including a slice of life from a U.S. Navy culinary specialist from Baltimore and a roundup of accolades from area restaurants.

Baltimore seaman cooks aboard aircraft carrier

When Seaman Da-Bon Jones enlisted in the U.S. Navy two years out of Baltimore high school Friendship Academy of Engineering and Technology, he “didn’t know how to cook at all” but joined the culinary specialty because it was “the quickest way [to] get you in.”

Now, as a culinary specialist aboard the aircraft carrier USS Theodore Roosevelt, his team feeds 3,000 people. Thanks to the guidance of his crew, he plays an integral role in meal planning and recipe engineering.

“They taught me secret ingredients and secret recipes I didn’t know before,” Jones said in a message to The Sun through a Navy spokesperson, adding that he’s proudest of his “special recipe” for macaroni. “It’s all a learning experience.”

Based out of San Diego, Jones said he can’t help but miss Baltimore and the East Coast, where he cooks some of his favorite galley recipes on visits.

Above the food itself, Jones said that the kitchen environment and the collaborative attitudes of his fellow culinary teammates are his favorite parts of the job.

“We all come together [and] get the job done. It may be rough, but the people around you make it better,” Jones said. “There’s never a dull moment in the galley.”

The Local Palate recognizes Baltimore-area restaurants

Southern cooking magazine The Local Palate released its 2025 Maryland dining guide this month — and six Baltimore-area restaurants made the cut.

Among the publication’s “ultimate” Maryland eating list, find longtime classics such as Columbia’s Royal Taj and Annapolis’ Chick & Ruth’s Delly, quick-service eateries like local chain The Big Greek Cafe and newcomers like Hampden’s The Urban Oyster. Also highlighted on the list are Baltimore culinary figures at landmark restaurants, like featured Best Chef in Maryland Jesse Sandlin, chef of Sally O’s, The Dive and Bunny’s Buckets & Bubbles in Baltimore, as well as featured Best Mixologist in Maryland Andre Levon, bar director of Remington’s Clavel.

Ten Maryland spots were featured on the list, with an additional three recommendations each by Sandlin and Levon.

“It feels good to know that our hard work is paying off,” said Nico Kontos, director of operations at The Big Greek Cafe, listed with the title of Best Fast Casual, of the accolade. “We’ve come a very long way from just one location that started with the twin brothers. This is a family-run business, and we now are opening our 14th location, in Owings Mills.”

Spencer Jones, owner of Best Power Lunch title-holder Chick & Ruth’s, said that this recognition is “a testament to the consistency” of the 60-year-old diner.

“We’ve been doing this a long time, and Chick & Ruth’s had a good recipe for business when it started,” he said. “If it ain’t broke, don’t fix it.”

But Jasmine Norton, owner of Best New Restaurant winner The Urban Oyster, argued that “creativity,” like you’ll find on her restaurant’s globally inspired seafood menu, can also be a key differentiator from the competition.

“We always express ourselves, and we always hope that people like it — and they love it,” she said. “We all work hard, and they see it in what we do.”

Norton added that, when it comes to the state of the food service industry, “we are all living in rough times.” Accolades like this one, she said, can make all the difference.

“This industry is not one that is easy,” she said. “We rely on our local supporters, and being mentioned by honorable platforms like [The Local Palate], to keep this thing alive.”

Have a news tip? Contact Jane Godiner at jgodiner@baltsun.com or on Instagram as @JaneCraves.