Great Plates of Late Around South Baltimore

| September 30, 2016 | 0 Comments


Chef Will Sterling, the new owner of Bluegrass, invited out to taste some of the new flavors on the menu. Sterling and Chef Antonio Rice have teamed up on some great new dishes, while keeping many of the favorites that have made Bluegrass so popular.

I started with the Sweet Tea Smoked Chicken sandwich, which was comprised of a sweet tea-battered chicken breast topped with Carolina BBQ sauce and pickles, alongside hand-cut fries. It was delicious. I followed it up with samples of the cheesecake and key lime pie, both of which were outstanding.

I look forward to trying more of the new additions and revisiting some of my favorite plates.



Our House

During a recent trip to Our House in Locust Point, we enjoyed talking to co-owner Dianne DeSantis about her passion for pizza and making people feel at home at her restaurant. If you haven’t been to this cozy spot, you should definitely check it out.

We started with the Our House house salad with their ‘Dam Good’ dressing (the name really says it all, you’ll be tempted to buy a bottle to take home). We also had the Antipasto Pizza with their red sauce, cheeses, ham, artichokes, and peppers. It was a great, medium thickness pie full of great flavor.



I’ve always been a fan of Birrotecca and Nickel Taphouse, so I was excited when owners Robbin and Tanya Haas decided to open their next concept, Encantada, in Federal Hill at the American Visionary Art Museum. The restaurant has plenty of options for vegans and vegetarians, but a lot of traditional dishes as well.

On a recent trip I sampled their starters including the Crispy Chick Peas, Deviled Turnips, and Nashville Cauliflower. I followed it up with the Chik’n Sammy with housemade seiten, Nashville hot sauce onion slaw, lettuce, and tomato on ciabatta. All were vegan and would taste good to any kind of eater. I finished strong with some mango sorbet from Taharka Bros.


Culinary Architecture 

Pigtown has a great new marketplace to grab lunch and dinner with the opening of Culinary Architecture on Washington Blvd. They offer all kinds of cool sauces, spreads, chips, and goodies for your kitchen, as well as sandwiches, meat pies, dinners to-go, and more from its kitchen.

On a recent trip we got a their oven-roasted turkey sandwich on a french baguette, topped with cilantro, garlic aioli, carrots, cucumbers, and cheese. We also had a BBQ chicken Australian meat pie and finished in style with a fresh chocolate chip cookie and chocolate pudding topped with extra virgin olive oil and sea salt. Everything was fresh, unique, and tasty.


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.