Epoch Rye Wins Best in Show at San Francisco Competition
Baltimore Spirits Company's six-year-old cask-strength rye earned top honors at the 2026 San Francisco World Spirits Competition.
Baltimore Food and Drink News
For readers in Baltimore, this page covers restaurant culture, culinary trends, cooking and food industry developments. Reporting follows the local dining scene, major shifts in hospitality and the food choices available across the city.
Organic Food
Live Poll
Do you believe new organic grocery stores improve food access in your community?
MOM's Organic Market to Open York Road Store in 2027
The natural grocery retailer has signed a lease for a 14,690-square-foot space at the Gittings Marketplace.
Baking
Live Poll
Do you trust local bakeries in your area to be worth seeking out?
Café Dear Leon Ranks No. 2 Bakery Worldwide
The Baltimore bakery placed second on Beli's 2026 list of the world's top bakeries, behind JUNO in Copenhagen.
Dining Out
Live Poll
Do you plan to buy holiday meals or coffee from convenience stores this season?
Royal Farms Rolls Out Holiday Deals and Platters
Royal Farms has launched seasonal warmer-item offers and holiday catering platters, while Sheetz brings back its Holidaze menu through early December.
Cocktails
Louthan, Hognose Plan Lauraville Tasting Room
Two Baltimore distilleries are preparing a shared tasting room on Harford Road that will serve cocktails made from their own spirits.
American Cuisine
Blue Moon Cafe Named Maryland's Best Cinnamon Roll
Yelp's national cinnamon roll ranking places the Fells Point cafe at the top of Maryland's list.
More in Food and Drink
Regular subjects here include restaurant openings, industry labor reports, food safety recalls and the evolution of city dining culture. Coverage reaches across the city and the communities around it, spanning everything from small neighborhood establishments to larger hospitality groups. Public health regulations and shifting ingredient costs frequently influence the industry landscape in the city. Economic shifts and seasonal tourism patterns consistently shape the pace and availability of new culinary options.