On May 30 in Brewer's Hill, right across from the old National Brewing building, a new Baltimore stronghold debuted. Of Love and Regret combines the great Baltimore-based minds of Brian Strumke from Stillwater Ales and Ted Stelzenmuller from Jack's Bistro and lays claim to one of our new favorite spots.

The draft collection boasts 23 taps, about half of which are held down by the Stillwater Artisanal collection. The other half is a mixture of beers from both the U.S. and abroad, two Gotham Project wines, and even a cold-brewed iced coffee. There is also an extensive beer bottle selection available for both immediate consumption and take out, separated into smooth and dark, light and fresh, and sweet and sour.  

An inventive burger section dominates the menu, including a berber burger made with moroccan spice, goat cheese, and sweet pickles and a rauch cheeseburger with smoked pulled pork, smoked gouda, bacon, sweet and spicy pickles. And Ted Stelzenmuller’s superb menu items are only enhanced by the inclusion of some of Stillwater’s best, including a beer and cheese soup made with Cellar Door broth.

The Boris Korlof is our new favorite cocktail

The beer cocktail trend has taken off in our city, and Of Love and Regret does not disappoint on this front. The Cellar Door is so far the most popular option with an incredibly fresh and lemony taste. If you’re looking for a new twist on a classic try the Premium Sake Mojito which keeps the best of a classic mojito and adds enough of Stillwater’s Premium on top to tickle your taste buds. But the star of the craft concoctions list is the Boris Korlof. Made with gin, elderflower liqueur, lime, simple syrup, and egg white, this cocktail is a must-try on your adventure to Brewers Hill. All cocktails run between $7–$10.

Seating on the first floor is limited, so it pays to arrive early. There are about 15 tables surrounding the bar that provide a full sit-down experience, but the best seat in the house is definitely at the bar, where you can watch head bartender, Ryan Travers, shake a drink with more passion and purpose than any ‘tender we have met in the city thus far.

According to co-owner, Brenda Strumke, the third floor of the pub, which is reserved for events and private parties, is expected to open soon. And in six-to-eight months, look for the provisions part of the establishment to debut, selling cheeses, bottled beers and more on the second floor. Overall, we look forward to venturing back to this upscale pub, and are confident in our recommendation that you should make the trip.

1028 South Conkling Street; 410-327-0760

Photos by Liz Rapoport