SOUTHPAW OPENS IN FELL’S POINT LATE SUMMER
After looking and looking — veteran bartender and all around good egg — Doug Atwell found the perfect spot for his very own bar. Very own bar! Southpaw will open at the corner of Fleet and Bond in Fell’s Point later this summer. What can you expect here? Simply put, great drinks — a classic cocktail bar — in a relaxed atmosphere. Doug told me that Southpaw will have a laidback feel, emulating local neighborhood veterans like Peter’s Inn and Henningers, which have been around forever. Ever, ever. Doug and I agree that more owner-operated places are good for the city. Doug’s been bartending at Dylan’s Oyster Cellar for the last few years. I’ve told people on more than one occasion this favorite thing of mine: I’m driving home, it’s Friday night. I spy with my little eye a prime parking space near Dylan’s. Pull over, yay, I’m going! Walk in, one seat left at the bar (ah, remember sitting at a bar next to a stranger and chatting happily?) and sit down. Ahhhh, Doug’s working! And I can’t wait to hit Southpaw on a busy Friday night and see Doug behind his very own goddamn bar. Sorry for cursing, but it is absolutely necessary. This is a very big deal. And yes, while I will miss Doug mixing up drinks in my hood, I will be so happy to head south to support him. The name, Southpaw, is “born from a love of baseball, dogs and Baltimore’s unique place in the Mid-Atlantic and below the Mason-Dixon Line.” The photo above is not one of Doug’s but it’s a classic Daiquiri and Doug made me my first one ever at the old Rye. And also, he made me my first Penicillin and also, my first Painkiller. He makes a mean martini and both his Pimm’s Cup and Surfer Rosa at Dylan’s have become favorites by regulars and new guests alike. He will likely be behind the bar at Dylan’s through July, so get there,. Follow along on Instagram to stay in the loop on Southpaw’s opening. |
| JBGB’s OPENS TUESDAY, PEOPLE. |
| This Tuesday 6/29, the butcher shop side of JBGB’s Remington opens. I’ve met with owner Robert Voss and Exec Chef Tyler Johnson a few times leading up to this opening and it’s been great to hear more about what they are hoping to create. (Here is my post about the project.) One thing I am equal parts excited and terrified about? The cheeseburger. It’s a very simple thing: toasted Cunningham’s brioche sesame bun, patties (get a double), special sauce, pickled red onions, American cheese, shredded lettuce. You need nothing else. Robert and I bonded over this fact. You will be able to get the cheeseburger — along with other sandwiches and their killer fries — at lunch from the butcher shop. JBGB’s will be in my lunch rotation for sure! |
| DINNER ALONG THE JONES FALLS |
| I hadn’t been to Cosima since (I think) the Spring of 2019 and the weather this past week was begging for outdoor dining, so I thought the patio there would be a nice spot. It really is one of the most beautiful places to dine outdoors, perched over the mighty Jones Falls. When I go to Cosima, I usually rally my dinner companions to share a bunch of small plates and that’s what my friend Kate and I did on Thursday night. My favorite dish this time was the romaine salad = perfect flavors and textures. Oh, and the Negroni did not disappoint — it was grown-up boozy, pleasantly bitter with a huge iceberg in it. Happiness. It was in the 70s with a breeze. Fab service, too. (Thank you, Lindsay!) |
| REVERSE SEAR - A STEAK GAME CHANGER |
| Several friends have told me they now use the reverse sear method after hearing me go on (and on…) about it a few years ago. After I felt like I had somewhat mastered it, I wrote a blog post on it. It takes a smidge of practice and a little extra time, but you can absolutely do it! Here is my post — and maybe hit up JBGB’s for some steaks from their case this week. |
| A LOVELY GETAWAY THAT’S NOT TOO FAR AWAY |
| Lately, I’ve been writing more about traveling. And other than France (visiting my lifelong best friend) my travels are mainly weekends away. And for the most part, within about three hours of Baltimore by car. That’s just my jam (and usually what I can afford). It’s funny, once you realize what makes you happy, you try to do that thing when you know that you need it. That sounds simplistic, but it’s just true. Check out my latest post on my blog (omg, there is an actual travel section…) about my stay at The Inn at Mount Vernon Farm last fall. |
| A NEW RAMEN OBSESSION |
| Thanks to my friend Sue-Jean telling me that her kids are way into the Sun Noodle Ramen kits at Whole Foods, I have now purchased them three times. Love! I sometimes zhuzh up dry ramen noodles but this is much, much better. If I’ve thought ahead, I add a softly cooked egg, some scallions and some fresh herbs. I always add heat, whether it’s chili oil, TJ’s yuzu or good old Frank’s. Thank you, SJ! ps. I have only seen it available from Whole Foods online in my area. Check with your local store. |
A (Very) Quiet Weekend Away in Virginia
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