Steak Lovers, Rejoice!

BAR VASQUEZ

1425 Aliceanna Street, Baltimore, MD 21231 (https://www.barvasquez.com/)

** and 1/2 (Good/Very Good)

We tend to have good luck when it comes to Baltimore restaurateurs. Spike and Amy Gjerde, and their fantastic tandem: Woodberry Kitchen and Parts & Labor (and the excellent Artifact Coffee), have always served us well in Clipper Mill/Hampden/Charles Village. But for restaurateurs in Harbor East, look no further than Foreman-Wolf, the duo behind many of the city’s best, including the excellent Charleston, and the newly-opened Bar Vasquez. So when our friends recommended trying the newest venture from Chef Wolf, we gladly accepted. With the most recent Wolf-helmed dinner under our belts, I think it’s safe to say that our lucky streak continues.

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On the Road with CPT: Charleston

The first time I came across Chef Sean Brock was on the beloved PBS Show, The Mind of a Chef. Here was this bearded, bespectacled fella, giggling along with Chef David Chang as they ate way-too spicy Kentucky Hot Chicken and then pounded whiskey at a distillery. But then he started talking about heritage cooking and utilizing South Carolina ingredients that were long forgotten; some of which nearly disappeared. The pride he showed in describing his love of food was inspiring. It was while watching this passionate side of Brock, that I made sure to make a mental note to put his flagship restaurant, Husk, on my list of must-try restaurants. So when my wife and I were searching for a honeymoon destination in the U.S., I threw out Charleston as a possibility. Spoiler alert: between the views and the food, Charleston did not disappoint.

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Mid-Atlantic Focus; Flawless Execution

THE DABNEY

122 Blagden Alley, NW, Washington, DC 20001 (http://thedabney.com/)

*** (Excellent)

When my wife and I traveled to Charleston, South Carolina (a post is still in the works, promise!), one of the meals that I was most excited about was Husk. Chef Sean Brock’s restaurant did not disappoint, and I look forward to returning again soon. So when word first got out about the opening of The Dabney, a restaurant helmed by one of Brock’s protégées, Jeremiah Langhorne, my interest was peaked. When I read that Langhorne would, as his mentor did for Southern foods and crops, be sourcing and spotlighting ingredients from the Mid-Atlantic, I was intrigued. And when I heard that Langhorne had found a local friend and teacher in Baltimore’s Spike Gjerde, I knew I had to go. The Dabney, I’m happy to report, lived up to and exceeded my lofty expectations.

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