Great Plates of Late Around South Baltimore

| June 6, 2016 | 0 Comments

Blue Moon Dishes 

Blue Moon Café has certainly added some creativity to Federal Hill’s breakfast scene with its over-sized plates combining unique ingredients and flavors. Having gone to Blue Moon several times, I am always impressed by the delicious meals, the presentation of the food, and the overall vibe of the restaurant with its friendly service and fun artwork.

On a recent trip, I had the Frito Pie French Toast, which eats like a combination of loaded nachos and french toast. It’s delicious and I bet you can’t finish it. I also split one of the Homemade Cinnamon Rolls, which is also gigantic and melts in your mouth.


French Dip at SoBo Café

Getting the French Dip at SoBo Café has long been on my to-do list and I’m glad I finally crossed it off. SoBo Café knocks it out of the park with its home-baked roll, tender steak, caramelized onions, provolone cheese, and au jus.


Burger at Bluegrass

Another plate that I’ve always heard good things about is the Roseda Farms Dry-Aged Burger at Bluegrass Tavern. After trying it, I can say that everyone is right for recommending it. The combination of the applewood-smoked cheddar, grilled red onion, creole mayonnaise, bacon, lettuce, tomato, and the local beef on top of a brioche roll is fantastic. This dish is one of the many reasons Bluegrass was voted SouthBMore’s Best Restaurant.


Brunch at Barracudas 

Brunch at Barracudas will leave you stuffed and satisfied. One of the standout dishes in my opinion is the Guinness Irish Chipped Beef. Chipped beef is a Baltimore breakfast-staple and this dish is up there with the best.

The blackened crab cake and waffles with a sherry sauce was also outstanding.


Backyard Pimp at Home Maid 

Home Maid is another breakfast option that recently came to South Baltimore. Its Backyard Pimp meal features fried chicken topped with a fried egg, bacon, and house sauce on a Home Maid challah bun. The chicken was tender, the bread was fresh, and the combination was great. It is a great entree no matter what time of day you order it.


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About the Author:

Founder and Publisher of, longtime resident of South Baltimore, and a graduate of Towson University. Diehard Ravens and O's fan, father of three, amateur pizza chef, skateboarder, and "bar food" foodie. Email me at and follow me on Twitter at @SoBoKevin.