Baltimore Restaurant Week, 2020. There are some tasty options on the winter menus. My Favorites…

The winter edition of Baltimore’s Restaurant Week kicks off tomorrow, and local foodies are all aflutter and with good reason. Many of the options this year are outstanding.

I’ve cruised the menus from participating restaurants, and I’ve compiled a list of a few of my favorites. The offerings at each restaurant are much broader, but here’s what I’d order for dinner. (Lunch offerings are also available at most restaurants.)

Aldo’s Restaurant
306 S. High Street
Little Italy

  • Truffled Cream of Asparagus Soup, Sautéed Mushrooms, Whipped Burrata
  • Delicata alla Mugnaia – Pan-seared Catfish, White Wine Sauce with a scattering of Cherry Tomatoes, Lemon Zest, and Capers
  • Rustic Apple Tart – topped with fresh butter caramel, served with Vanilla gelato

Black Olive
814 S. Bond Street
Fell’s Point/Upper Fell’s

  • Fresh Shucked Oysters – 3 local oysters with apple mignonette
  • Lamb Kleftico – Roasted in parchment paper this divine dish of tender lemony lamb with cheese is served on top of cous cous
  • Berries with Orange XO Cream

New American
10 Art Museum Drive
Charles Village

  • Virginia Oyster Stew – Traditional style with aromatic vegetables & South Mountain Creamery cream
  • Wild-Caught Gulf Shrimp, Mushroom & Parmesan Risotto
  • Black Rock Orchard Pear, Black Mission Fig & Cranberry Crisp
                                                    Petit Louis, Roland Park, Baltimore 21210

Petit Louis Bistro
4800 Roland Avenue
Roland Park

  • SALADE DE CONCOMBRES – Cucumber Salad, Red Onion, Radishes, Capers, Upland Cress, Dill Crème Fraîche
  • BOEUF BOURGUIGNON – Pommes Purée, Cipollini, Carrots, Mushrooms, Lardons, Red Wine Reduction
  • MOUSSE AU CHOCOLAT – Chocolate Mousse

The Oceanaire Seafood Room
801 Aliceanna Street
Harbor East

  • Buttermilk Fried Calamari
  • Seafood Cioppino – Clams, Mussels, Shrimp, Scallops, Tomato Broth & Fettucini
  • Raspberry Sorbet

Tio Pepe Restaurant
10 E. Franklin Street
Mount Vernon

  • Crema de Alubias Negras – Black Bean Soup
  • Paella a la Valenciana – The Traditional Spanish Saffron-Flavored Rice Dish, with Mussels, Shrimp, Chorizo, Veal, Chicken and Vegetables
  • Brazo de Gitano al Chocolate – chocolate roll with whipped cream filling

For general inquiries about Baltimore Restaurant Week, please call Downtown Partnership of Baltimore at 410-244-1030.

All restaurants and their menus are listed on

By Stephen Brockelman

As a Sr. Writer at T. Rowe Price, I work with a group of the best copywriters around. We belong to the broader creative team within Enterprise Creative, a part of Corporate Marketing Services. _____________________________________________ A long and winding road: My path to T. Rowe Price was more twisted than Fidelity’s green line. With scholarship in hand, I left Kansas at 18 to study theatre in New York. When my soap opera paychecks stopped coming from CBS and started coming from the show’s sponsor, Proctor & Gamble, I discovered the power of advertising and switched careers. Over the years I’ve owned an ad agency in San Francisco; worked for Norman Lear on All in the Family, Good Times, Sanford and Son, and the rest of his hit shows; and as a member of Directors Guild of America, I directed Desi Arnaz in his last television appearance— we remained friends until his death. In 1988 I began freelancing full time didn’t look back. In January 2012 my rep at Boss Group called and said, “I know you don’t want to commute and writing for the financial industry isn’t high on your wish list, but I have a gig with T. Rowe Price in Owings Mills…” I was a contractor for eight months, drank the corporate Kool-Aid, became a TRP associate that August, and today I find myself smiling more often than not.

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