Baltimore's Best Bar Snacks
by
Jennifer Waldera on Jan 10, 2017 in
Roundups
It’s not hard to find to find a way to line your belly before, during or after drinking in Baltimore. There are plenty of spots that will, well… hit the spot. But what if you’re looking for some noshes beyond crab dip and cheesesteaks, or something a little more elevated to accompany your love of libations? We at Drink Baltimore have you covered.
8 Ball Meatball
The variety of meatballs served in the fairly classy environs of this corner spot in Fells Point could be enough of a draw for drunken (or pre-drink) noshing, but the hidden gems here are the Goat Cheese Balls. Break through the delicate crusty fried exterior and scoop up its pieces with the warm, creamy goat cheese that gently spills out. (PS: This spot is open for late night food, so you can grab these up until last call.) (814 S Broadway; 443-759-5315)
B&O American Brasserie
If you want to impress a first date or some visitors from out of town but don’t want to break the bank on a full meal, B&O is the spot for high end small plates to pair with their ample selection of wine, beer, and craft cocktails. The decadent Oxtail Marmalade with bone marrow schmaltz served in a half-sized mason jar alongside garnishes of shallot and peppercress and accompanied by ciabatta is impressive, while the tender Cider Braised Pork Cheeks served over warm polenta mousse is an intimately shareable small plate. (2 N Charles St.; 443-692-6172)
If you want to impress a first date or some visitors from out of town but don’t want to break the bank on a full meal, B&O is the spot for high end small plates to pair with their ample selection of wine, beer, and craft cocktails. The decadent Oxtail Marmalade with bone marrow schmaltz served in a half-sized mason jar alongside garnishes of shallot and peppercress and accompanied by ciabatta is impressive, while the tender Cider Braised Pork Cheeks served over warm polenta mousse is an intimately shareable small plate. (2 N Charles St.; 443-692-6172)
The Elephant
Chickpeas never had it so good. The Elephant’s Crispy Chickpea Crepe, a crispy crepe wrapped around soft chickpeas seasoned with slow-heat spices that are subtly quelled with yogurt cucumber and cilantro lime sauces, is giving chickpeas their time to shine. (924 N Charles St.; 443-447-7878)
Chickpeas never had it so good. The Elephant’s Crispy Chickpea Crepe, a crispy crepe wrapped around soft chickpeas seasoned with slow-heat spices that are subtly quelled with yogurt cucumber and cilantro lime sauces, is giving chickpeas their time to shine. (924 N Charles St.; 443-447-7878)
Food Market
Chef Chad Gauss’ talent in the kitchen makes it a challenge to choose just one dish at Food Market. We’re in love with the Fried Oysters “Carbonara” and adore the shareable shrimp “small” plate that has the most adjectives we’ve seen in one dish name (Spicy, Cheesy, Herby, Creamy, Winey, Garlicky Shrimp). However, our current favorite is the French Onion Rings. Taking the traditional French onion soup concept to a new level, this bowl of piled onion rings doused in beef broth and smothered in gruyere and asiago is potentially the best way to start, or end, a night out in Hampden. (1017 W 36th St.; 410-366-0606)
Chef Chad Gauss’ talent in the kitchen makes it a challenge to choose just one dish at Food Market. We’re in love with the Fried Oysters “Carbonara” and adore the shareable shrimp “small” plate that has the most adjectives we’ve seen in one dish name (Spicy, Cheesy, Herby, Creamy, Winey, Garlicky Shrimp). However, our current favorite is the French Onion Rings. Taking the traditional French onion soup concept to a new level, this bowl of piled onion rings doused in beef broth and smothered in gruyere and asiago is potentially the best way to start, or end, a night out in Hampden. (1017 W 36th St.; 410-366-0606)
Fork and Wrench
This classy corner Canton spot just launched their new happy hour toward the end of 2016. Grab classic cocktails and Jay’s punch for a steal, but there are food specials for $4 as well. On a recent trip, we couldn’t get enough of the creamy, savory Charred Green Onion Dip with thinly cut housemade spicy sweet potato chips, but we’re returning soon to check out the Fried Chicken Skins with rosemary honey and hot sauce. (2322 Boston St.; 443-759-9360)
This classy corner Canton spot just launched their new happy hour toward the end of 2016. Grab classic cocktails and Jay’s punch for a steal, but there are food specials for $4 as well. On a recent trip, we couldn’t get enough of the creamy, savory Charred Green Onion Dip with thinly cut housemade spicy sweet potato chips, but we’re returning soon to check out the Fried Chicken Skins with rosemary honey and hot sauce. (2322 Boston St.; 443-759-9360)
Heavy Seas Alehouse
Often we’re looking for savory dishes to soak up suds, but Heavy Seas Alehouse has a sweet concoction we can’t ignore. Late last year they launched their Beerclairs, and the housemade beer flavored cream tucked inside of pastry with a chocolate glaze has its own sweet siren song. (1300 Bank St.; 410-522-0850)
Huck’s American Craft
This Brewer’s Hill bar serves American classics from a variety of spots around the States. While we adore their mains like the Cioppino and can’t get enough of the Pretzel Pies for a hearty snack, our eyes are on the Texas Frito Pie. This (gluten free) dish is served in a cast iron skillet with a foundation of Fritos smothered in chili, craft beer fondue, and cheddar, then topped with peppers, onions and sour cream. Need something sweet? Their State Fair Twinkie (the deep fried concoction) with confectioner’s sugar, a chocolate sauce drizzle, and huckleberry sauce is as heavenly decadent as it sounds. (3728 Hudson St.; 443-438-3380)
This Brewer’s Hill bar serves American classics from a variety of spots around the States. While we adore their mains like the Cioppino and can’t get enough of the Pretzel Pies for a hearty snack, our eyes are on the Texas Frito Pie. This (gluten free) dish is served in a cast iron skillet with a foundation of Fritos smothered in chili, craft beer fondue, and cheddar, then topped with peppers, onions and sour cream. Need something sweet? Their State Fair Twinkie (the deep fried concoction) with confectioner’s sugar, a chocolate sauce drizzle, and huckleberry sauce is as heavenly decadent as it sounds. (3728 Hudson St.; 443-438-3380)
Todd Conner’s
TC’s proves that good things come in small packages. With one of the tiniest kitchens in the city, this Fells Point corner bar puts out some damn fine food. The “build your own” Mac and Cheese is on point, but somewhat hearty to call a “snack” unless sharing mac and cheese is your thing. (We’re not judging, though.) If you want sweets, stop in here for the Fried PBJ, a decadent concoction of french toast that flanks the peanut butter and jelly filling which is deep fried, drizzled with chocolate, showered with powdered sugar, and topped with whiped cream. You’ll thank yourself in the morning. (700 S Broadway; 410-537-5005)
TC’s proves that good things come in small packages. With one of the tiniest kitchens in the city, this Fells Point corner bar puts out some damn fine food. The “build your own” Mac and Cheese is on point, but somewhat hearty to call a “snack” unless sharing mac and cheese is your thing. (We’re not judging, though.) If you want sweets, stop in here for the Fried PBJ, a decadent concoction of french toast that flanks the peanut butter and jelly filling which is deep fried, drizzled with chocolate, showered with powdered sugar, and topped with whiped cream. You’ll thank yourself in the morning. (700 S Broadway; 410-537-5005)
Photo via Flickr user stu_spivack
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