Annoula’s Kitchen Opens at Cross Street Market
SoBo Cafe and SoBo Market owner Anna Leventis opened her new concept Annoula’s Kitchen this month at the newly-renovated Cross Street Market. The Annoula’s stall is a fast-casual concept, but continues the theme of Leventis’ other restaurants by serving many scratch-made items and local products.
Leventis gave it the name Annoula’s because Annoula is the nickname given to her by her Greek family members.
When Leventis heard Cross Street Market was going to get redeveloped, she knew she wanted to be a part of its future. “It’s going to be a transformation and a hub for the neighborhood,” she said.
Not only is Leventis passionate about her three restaurants in Federal Hill, she is also passionate about the Federal Hill dining scene as a whole and wants to see the neighborhood become more of a dining destination. She loves the communal aspect of Cross Street Market with the different vendors and common seating areas, and hopes people get different items from different stalls while visiting the market. She said the energy at the market, which now has 11 stalls open, had a great energy and was so much fun before the Ravens’ first preseason game.
Leventis worked with her SoBo Cafe chef Alex Thacker to design the menu at Annoula’s. It has a focus on soups, salads, sandwiches, spreads, sides, breads, and pastries.
Annoula’s will have four daily soups. Thai Basil Tomato, Chicken & Stars with Chamomile, and Maryland Crab Soup will be the staples and there will be one rotating seasonal soup. The seasonal soup is currently Corn Chowder.
Sandwiches at Annoula’s use bread from Lyon Bakery or come on SoBo Cafe’s popular buttermilk biscuit. There is also a gluten-free bread. Annoula’s chicken and short ribs are slow roasted, the salmon is smoked in house, and Leventis purchases a “high-quality” black forest ham for slicing. Ingredients include house-made mayos and Annoula’s own hots that are similar to a giardiniera.
Sandwiches include the Breakfast Classic Biscuit featuring egg, a melty cheese blend, and roasted garlic mayo with the option for bacon; the Siracha Chicken Sandwich with melty cheese blend, siracha mayo, and house hots on a toasted baguette; the Shortrib Melt with caramelized onions, lettuce, and black garlic mayo on a hoagie roll; a Vegan Chickpea Melt; multiple grilled cheeses; The Cross Street Grinder with ham, pepperoni, chicken, greens, house hots, and roasted garlic mayo; a Smoked Salmon Hoagie with everything cream cheese, pickled onions, arugula, and herbs de province vinaigrette; and the spice-blended Garam Masala Chicken Salad Wrap.
Annoula’s has three salads with mixed greens including the Strawberry Arugula Summer Salad with almonds, brie cheese, cucumbers, tomatoes, and smoked strawberry vinaigrette. Salads can have cheese, chickpea salad, chicken salad, roasted chicken, and smoked salmon added.
Spreads include everything cream cheese, french onion cheese spread, and an edamame hummus.
Sides are pasta salads, broccoli salad, and potato salad. Annoula’s also offers a Sweet Potato, Kale, and Roasted Tomato Fritatta.
Baked goods include baguettes, rolls, cookies, muffins, biscuits, and pies and cakes from Clement’s Pastry Shop.
Annoula’s has soft drinks along with beer, wine, and hard seltzer.
Annoula’s is currently open 11am to 9pm on Monday to Saturday and Sundays from 11am to 6pm. Leventis plans on opening at 9am on the weekends with an expanded brunch menu in the fall and will extend her closing time on Sundays.
Annoula’s will also soon offer a “snacky hour” happy hour with drink discounts and small plate specials.
About the Author: Kevin Lynch
Founder and Publisher of SouthBmore.com, 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 Kevin@InceptMM.com and follow me on Twitter at @SoBoKevin.
