It’s true, men and women cannot live on just booze alone. At some point we all need a little nourishment to keep the party machine's pistons firing. But when you’re out hopping from bar to bar, a big, balanced meal isn’t always in the cards. But with so many Baltimore bars turning out amazing snacks and small plates, finding a tasty nibble or two to tide you over isn’t that difficult. Here are a handful of our favorites.

De Kleine Duivel: In the weeks ahead this still new Belgian beer bar will roll out an ambitious menu of elevated barroom noshes and nibbles. But for the time being there’s an impressive charcuterie selection that pairs perfectly with many of the specialty brews on tap.

Mr. Rain’s Fun House: There’s no shortage of fun on the menu here, and the mini Reubens, which are served with housemade pastrami, house-fermented sauerkraut, Russian dressing, and provolone, prove it.

Golden West Cafe: For something that’s meatless and vegan-friendly — not to mention a little easier on the old arteries — try the Brussels sprouts at this Hampden hotspot. They are lightly fried, and tossed in a most addicitive sweet and savory teriyaki sauce. 

Max’s Taphouse: There’s plenty to be said about the wings, nachos and dips and chips at the ready to quell drinkers’ hunger pangs at this Fell’s Point beer bar, but for something off the beaten path, we recommend Max’s Tater Bowl, a heaping plate of tater tots topped with pulled pork, cheese, bacon and sour cream. 

The Brewer’s Art: The cozy Midtown brewpub turns out an impressive array of scratch-cooked appetizers and small plates. The venison tartare, which is served with violet mustard, farm egg yolk, chervil and truffled butter crackers just might be the most decadent dish you will ever enjoy with a beer.

Mother’s Federal Hill Grille: Mother's isn’t messing around when it comes to barroom staples like wings and burgers, but for a interesting twist on B’more’s beloved crustacean, try the crab toast. It’s made with lump crabmeat sauteed with white wine, garlic and shallots, and served with a homemade Old Bay (naturally) cream sauce over toast points. 

Wit & Wisdom: As you may expect, celeb. chef Michael Mina’s Inner Harbor tavern has a bunch of tasty raw bar and fresh seafood items that all go well with the bar’s potable offerings. But for something to satisfy your inner caveman (or Cro-Magnon woman), go for the roasted bone marrow, served with a heady mushroom jam, housemade pickles, and grilled baguette. 

Photos: Flickr users ors, floridagirlindc, jeffreyww