Amalfi Coast-Inspired Italian Restaurant ‘Limoncello’ Sets Opening Date at Anthem House

| October 10, 2019 | 0 Comments

Limoncello, which was first announced in January 2018 as a restaurant coming to Anthem House in Locust Point, will open its doors to the public on October 26th. Limoncello is the first tenant in the retail space on the northwest corner of  building on Lawrence St. facing the Inner Harbor.

This will be Limoncello’s first Baltimore area location and second location in Maryland. The first location in St. Michaels opened in September 2016. Limoncello is an Italian food restaurant and wine bar specializing in dishes from the Amalfi Coast of Southern Italy and homemade limoncello.

Limoncello in St. Michaels was named “Where to Eat” by the Washingtonian City Guide: How to Spend a Weekend in St. Michaels. It also has a 4.5-star rating on Yelp.

Limoncello is part of the FIVESTAR Restaurant Group which owns Bacco Italian + Wine Bar in Abingdon, Little Carmine’s in Severna Park, and Eastern Shore restaurants Taste Small Plates & Craft Cocktails, Pour House Pub, Red Eye’s Dock Bar 2.0, Bada Bean Coffee House, Rock-fish Grille, Jellyfish Joel’s 2.0., Mamma Mia Italian Bistro, and Carmine’s NY Pizza Kitchen.

The kitchen at Limoncello is led by chefs and co-owners Gennaro DiBenedetto and Francesco Schiano di Cola, and the front of the house is led by co-owners Ivano Scotto and Gianluca Parascondolo. Mark Spitalnik will serve as the general manager.

The new restaurant will seat about 120 guests between the dining room and bar. There will also be seasonal outdoor dining on an adjacent patio overlooking the harbor for 30 guests. The patio is adjacent to a bocce ball court. The Limoncello space has a wall of windows on two sides and features a lot of tile work within the design.

“We just fell in love with the building,” said Scotto in a press release last year. “The building is a landmark in Baltimore. Everything about it: the name, the look, the glamour, the technology. You can see it from across the city. We love the concept and what it represents. We also felt that there was a void for what we were doing in Locust Point.”

Limoncello will be open every day for lunch from 11am to 4pm. It will be open for dinner on Sunday to Thursday from 4pm to 10pm, and Friday and  Saturday from 4pm to 11pm.

The menu features antipasti (appetizers) including calamari, grilled octopus, and different meat and vegetable dishes; crude (seafood dishes) including swordfish, scallops, ahi tuna, and insalate (salads) that can have grilled chicken, grilled salmon, and grilled shrimp added; paste (pasta) dishes including noodles, risotto, and squid ink pasta, and gnocchi mixed with vegetables, seafoods, sausage, and sauces; and second piatti (entrees) including chicken, veal, filet mignon, Mediterranean sea bass, and additional seafood offerings. Paninis are also available for lunch including a muffaletta and pollo saltimbocca. Smaller-portioned insalate and paste dishes are also available for lunch.

Unlike the St. Michaels location, Limoncello will not serve pizza in Baltimore.

The bar will feature beer, homemade limoncello, a large Italian wine list, and seasonal cocktails. Limoncello will have happy hour specials.

Anthem House opened in 2015 and has 292 apartments, 449 parking garage spaces, and 20,000 sq. ft. of ground floor retail. It was developed by War Horse Cities in partnership with Bozzuto and Solstice Partners. The retail is fully-leased with tenants Amber, Jazz + Soju, and Bar Method already open, and Polished Day Spa and burger chain Burgerim currently under construction.

War Horse and Bozzuto partnered on A2 by Anthem House across the street where Pure Raw Juice will be opening a second location in South Baltimore. War Horse also owns the former Rallo’s/Big Matty’s Diner at 838 E. Fort Ave. across the street. Renovation has been underway for a new restaurant in the 4,064 sq. ft., two-story building. It will have back patio outdoor seating. A tenant has not yet been announced for this space.

Photos courtesy of Stefanie DiBenedetto

Paccheri Medusa – Large-tubed pasta, sea urchin, organic cherry tomatoes, lump crab, spicy bread crumbs

Bucatini alla Amatriciana – Hollow pasta noodles, tomato ragù, guanciale, onions, Pecorino Romano

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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.