Baltimore\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 by:\u00a0 Suz Pisano<\/p>\n
This month Nightwire made a weekend visit to Baltimore, Maryland.\u00a0 The drive from Pittsburgh- about 4 \u00bd hours is not a bad ride and with Steeler football season approaching, I know a lot of you really don\u2019t want to hear about how great a trip Baltimore is, but call me Tracy Turnblad from one of my favorite musicals,\u00a0 I LOVE BALTIMORE!\u00a0 We\u2019d like to share some highlights of our trip and show you a few things not to be missed about \u201cCharm City\u201d!<\/p>\n
A few things you need to know before planning your trip include-<\/p>\n
American<\/span><\/strong> Visionary Art Museum<\/span><\/strong><\/p>\n 800 Key Highway, Baltimore, Maryland 21230<\/p>\n Tues through Sunday 10 am to 6 pm<\/p>\n www.avam.org<\/a><\/p>\n “Visionary art as defined for the purposes of the American Visionary Art Museum refers to art produced by self-taught individuals, usually without formal training, whose works arise from an innate personal vision that revels foremost in the creative act itself.” <\/strong><\/p>\n I have to be honest- the American Visionary Art Museum IS the reason I wanted to visit Baltimore.\u00a0 As a traveling artist for many years I\u2019ve been told over & over again by fellow artists that the place is awesome.\u00a0 For me, awesome doesn\u2019t even begin to describe the inspiration, reflectivity (there\u2019s a mirror mosaic bus at the entrance!), creativity, triumph and vision that the museum emits.\u00a0 If you go- make sure to take your time and read the placards, which provide the artist\u2019s story about the pieces.\u00a0 There\u2019s a personal sense of triumph in each and every work of art in the museum, it would be a shame to miss all the nuances, humor and tragedy involved in the work.\u00a0\u00a0 One of my favorite pieces was a \u201cSobriety Calendar\u201d created out of wire, wood & nails with hand written dates and milestones.\u00a0 The piece was created by an anonymous artist that left it by the front door of the museum.\u00a0 Part tragedy, part triumph, and in this anonymity so much is shared.\u00a0 Many works of art are whimsical in nature and the Pez Collection is well, to die for.\u00a0 The museum gift shop- \u201cSideshow\u201d is a fun little store featuring all kinds of craziness and fun.\u00a0 From unusual sunglasses to cool buttons, drawers & drawers of goodies and trinkets, to inexpensive jewelry, I\u2019ve never seen a place quite like it!\u00a0 I bought so much fun stuff!\u00a0 There\u2019s even a more serious book section for art book aficionados.\u00a0 Make sure you stop by before your departure, mention the specials section of their website and receive a free gift!\u00a0 Another great reason to visit the AVAM website!<\/p>\n Mr. Rain\u2019s Funhouse<\/span><\/strong><\/p>\n Located on the 3rd<\/sup> floor of the AAVM<\/p>\n Don\u2019t let the name fool you- Mr. Rain\u2019s is upscale noshing at its finest.\u00a0 We visited for a Saturday brunch and were delighted at first by the d\u00e9cor and then by the menu!\u00a0 House made everything and locally sourced organic meats & produce are right up our alley.\u00a0 I was immediately excited to try the Charcuterie Plate-\u00a0 Th\u00fcringen sausage, venison sausage, mortadella, bison pastrami & head cheese served with a touch of garlic aioli.\u00a0 It went well with our Mimosa\u2019s made with fresh squeezed orange juice and I love homemade sausages.\u00a0 Being hungry for crab, I decided to tackle the Crab Benedict- lump crab served with an herbed coconut sauce atop an English muffin.\u00a0 There was enough lump crab to satisfy any crab craving!\u00a0 My husband, Timothy decided on the Lamb Burger, served with olive & mint mayo.\u00a0 This one was truly delicious and he ate every bite!\u00a0 The presentation was as beautiful as you would expect from a restaurant inside an art museum but we relished in our choices, took our time and loved the homemade pretzel bites.\u00a0 The qualities of the offerings are evident with the preparation, which is thoughtful and with good intent.\u00a0 The menu changes frequently but always includes amazing cocktails, wines, whiskeys and beers.\u00a0 You can order snacks for the table as you discuss your museum visit, have lunch, brunch or even dinner.\u00a0 Entrees on the day we visited included Duck Breast, Grouper and Sirloin.\u00a0 Desserts as well as Hors D\u2019Oeuvres are also available and the elegant bar makes a great spot for cocktails.\u00a0 Outside balcony dining is also an option.\u00a0 If you go to the museum, make a point to schedule a visit to Mr. Rain\u2019s Funhouse.\u00a0 We absolutely loved it there and definitely recommend it and we will go back!\u00a0 They probably won\u2019t tell you, but I will tell you that they were voted the 2012 Wine & Beverage Program of the Year from the Restaurant Association of Maryland, as voted by readers of Baltimore Magazine.\u00a0 Reservations are suggested.\u00a0 Check out their website at:\u00a0 www.mrrainsfunhouse.com<\/a><\/p>\n PAZO<\/span><\/strong><\/p>\n 1425 Aliceanna Street (Fells Point), Baltimore,\u00a0 Maryland 21231 \u00a0 410.534.7296<\/p>\n The Foreman Wolfe Group is a notorious Baltimore restaurant team with 6 very different establishments in & around the Charm City.\u00a0 We knew we were in for quite a treat upon our arrival.\u00a0 The large warehouse-like building is where award winning architect Patrick Sutton transformed a gigantic empty wide-open space into a hip urban multi-level dining experience. \u00a0It was right where we wanted to be.\u00a0 There is nowhere I could think of in Pittsburgh that comes even close to the experience of PAZO.\u00a0 A live DJ provides an ambient vibe for cocktails, sharing some tapas or one enjoying of the main courses.\u00a0 The main dining room floor is easily converted to dance floor around 10 pm. but you\u2019ll want to go there for the food as much as the experience.\u00a0 Both hot & cold tapas are offered as well as fine selections of Jamon- different types of Mediterranean hams.\u00a0 Cold tapas include Shrimp, Tuna Tartare, Marinated Zucchini Crostini & Ceviche.\u00a0 A sampling of hot tapas includes Crab Bunelos, Pork & Veal Empanadas, Lamb Chops, & Scallops.\u00a0 Share tables for parties of 6 or 10 offer a preset tasting menu- it totally takes the pressure off of group consensus.\u00a0 Pizzas also grace the menu for the less adventurous.\u00a0 With an extensive menu, a prix fixe menu helps to limit your choices but the well educated staff are very knowledgeable so don\u2019t be afraid to ask questions.\u00a0 Dinner entrees are plentiful with seafood, chicken, lamb, steak and duck offerings.\u00a0 Wine parings are a specialty at PAZO with an extensive wine list, again- don\u2019t hesitate to ask your server for assistance.\u00a0 For the past 7 years, Chef Mario Cano-Catalan has used only the finest locally procured ingredients in creating his menu, Chef Tony Foreman is a well-respected sommelier with a wine list to prove it.\u00a0 Chef Cindy Wolfe is recognized as a culinary force in Baltimore with many prestigious accolades, together this team has created quite a hot spot where beautiful people, beautiful food, beautiful atmosphere merge into a completely beautiful experience .<\/p>\n Check out their website at www.pazorestaurant.com<\/a> or the other Foreman Wolfe establishments at www.foremanwolfe.com<\/a><\/p>\n <\/p>\n Miss Shirley\u2019s Caf\u00e9<\/span><\/strong><\/p>\n 750 East Pratt Street, Baltimore, MD 21202<\/p>\n Located in the Inner Harbor, Miss Shirley\u2019s Caf\u00e9 has been featured by the Food Network and is consistently #1 among Baltimore Magazine\u2019s Best of Baltimore \u2013 Favorite Food Truck, Good Deal, Best Breakfast, Children, Lunch & Visitors categories; you have to have a meal there!\u00a0 With 2 locations, a mouth watering menu, \u201cspirited beverages\u201d and a love of fresh ingredients you\u2019ll discover why it\u2019s a local favorite.\u00a0 Breakfast is worth the wait at Eddie and David Dopkin’s Miss Shirley’s, where it’s perfectly acceptable to order a cone of sweet-potato fries as an appetizer for breakfast.\u00a0 We did!\u00a0 The brothers named the restaurant after a friend & mentor they met while working together in the industry.\u00a0 (Read the history on the caf\u00e9 website.) While the house specialties are creative and decadent\u2014try the fried green tomato, apple wood-smoked bacon, avocado, white-cheddar-cheese, and egg on pumpernickel bread Southern Slammer or the Coconut Cream-Stuffed French Toast – we also love the make-your-own omelet with ingredients ranging from andouille sausage to avocado slices, and the buttermilk pancakes with a hint of vanilla and served with a dusting of powdered sugar are always cooked to perfection.\u00a0\u00a0 Shirley\u2019s Love Affair With Oscar- Two 2 oz. beef filets, topped with asparagus, fresh jumbo lump crab & hollandaise sauce, on fried green tomatoes & savory grits with bacon, dusted with Old Bay was highly recommended but I couldn\u2019t resist the Chicken & Waffles- fried boneless breast of chicken pieces & a honey-mustard aioli drizzle on white cheddar-green onion waffles with peppadew-jalapeno butter- to die for!\u00a0 We just don\u2019t get chicken & waffles in the Burgh.\u00a0 Timothy & I chose carefully a sweet and a savory for our breakfast.\u00a0 He chose wisely the Coconut Cream Stuffed French Toast- cream cheese, flaked coconut, bruleed bananas, dipped in an almond scented egg mix, garnished with diced strawberries & dusted with powdered sugar & cinnamon.\u00a0 This is a restaurant favorite and I think you get the drift on why people wait in line for the delicious, over the top cuisine.\u00a0 We had an early breakfast- 8:30 am, and quickly witnessed the restaurant fill-up.\u00a0 We also saw happy, friendly servers interacting well with patrons.\u00a0 Lauren, our waitress gave us directions & other restaurant suggestions, she really added a special touch to our experience.\u00a0 Friendliness is part of the reason they call it \u201cCharm City\u201d and we were certainly charmed by Miss Shirley\u2019s.\u00a0 The caf\u00e9 is only open Monday \u2013 Friday 7 am – 3 pm, Saturday, Sunday & Holidays 7:30 am – 3:30 pm.\u00a0 Unfortunately, they do not accept reservations.\u00a0 Proper attire required.<\/p>\n Check out the website for a virtul tour and a gander at the menu.\u00a0 www.missshirleys.com<\/a><\/p>\n Joe Squared <\/span><\/strong><\/p>\n 30 Market Place, Baltimore, MD 21220<\/p>\n Out of the Box. That\u2019s the name of the Diners, Drive-ins and Dives segment featuring Joe Squared. With its thin sourdough coal-fired squared pizza and 14 varieties of risotto, Joe Squared is known for being an “out of the box” restaurant and bar when it comes to mixing up distinctive food, drinks (a long rum list and eclectic beers) and entertainment. Named one of the best pizzas places in the nation by both Food Network Magazine and Food Nation, this family-owned gathering place provides a casual atmosphere where you can indulge in fresh and local food while listening to free live music. Open for lunch, dinner and late-night dining inside or on the large patio.\u00a0 After a later than expected arrival in Baltimore, we checked in, quickly showered & hit the street looking for a bite to eat after 9 pm.\u00a0 We walked the Inner Harbor, didn\u2019t feel inspired by a lot of chain restaurants or pricey, touristy venues.\u00a0 We asked a police officer where would we find local fare & she directed us to an area called \u201cPower Plant Live\u201d a few blocks away.\u00a0 We found it easily but were faced with entering an entertainment complex at the end of a very long line where you had to bear ID to enter.\u00a0 Luckily, there\u2019s a separate entrance for restaurants inside the complex, so no wait, no line for us!\u00a0 (It\u2019s to the left-be sure to look for it if you\u2019re not interested in the much younger clubbing scene that is all around the complex.)\u00a0 There\u2019s even a live band playing on an outside stage and 8 different venues for dancing, comedy & other music.\u00a0\u00a0 We landed on Joe Squared for a bite & were pleasantly surprised that a table was immediately available.\u00a0 Known for their pizza & risottos we couldn\u2019t resist and ordered both!\u00a0 I let the waiter suggest his favorite- Prosciutto & Spinach with Asiago cheese & rosemary was one of 14 choices.\u00a0 I knew I did the right thing by letting someone else decide!\u00a0 The pizza was equally as delicious and the prices for such a hot spot were very reasonable.\u00a0 The extensive menu features everything from soups, starters, salads, sandwiches & subs along with the notorious pizzas & risotto.\u00a0 Something for everyone for sure.\u00a0 And we even met Joe!<\/p>\n www.joesquared.com<\/a>\u00a0 or www.powerplantlive.com<\/a> for details.<\/p>\n Rocco\u2019s Capriccio<\/span><\/strong><\/p>\n Born and raised in Matera Italy, Chef Rocco Gargano’s talents came naturally. \u00a0Being the son of a farmer Rocco began to recognize the freshest ingredients. \u00a0Moving to the United States in 1962, he began to work with his father who owned both a luncheonette and a restaurant in New York City. \u00a0He joined the military and served 2 years but decide not to continue, so he could pursue his passion of fine Italian cooking. \u00a0He moved to Baltimore and successfully opened many pizzerias, but that still didn’t satisfy him. He wanted a fine dining restaurant so he could display his talents. \u00a0\u00a0In September of 1996, Rocco Gargano took over Capriccio, renaming it Rocco’s Capriccio.\u00a0 He instantly became a local favorite being televised on local TV stations and written up in several newspapers and magazines. \u00a0He’s a genius in the kitchen and an entertainer in the dining room. \u00a0Chef Rocco specializes in the finest cuts of veal, wild game and fresh fish from around the world. \u00a0Sauces are his specialty and all his dishes are made to perfection.<\/p>\n As we wandered around Little Italy prior to heading back home to the Burgh, we took some time to read menus posted outside of at least 4 restaurants before deciding on Rocco\u2019s Capriccio.\u00a0 Actually, as we were about to peruse the menu, a lady & her adult son were exiting Rocco\u2019s and told us we should give it a try.\u00a0 They gave their meals rave reviews & being adventurous we decided this was the spot for some traditional Sunday spaghetti.\u00a0 The place was empty, as were the streets of Little Italy.\u00a0 We were late for lunch and early for dinner but were offered a lunch menu by the waiter and with that, we were instantly happy to be seated, cool and anxiously awaiting some pasta.\u00a0 A man, which we determined to be Rocco, appeared in the dining room.\u00a0 He greeted us, asked where we were from & when we told him we were from Pittsburgh & he told us he \u201cnever heard of it!\u201d\u00a0 I believe that Italians are naturally drawn to other Italians so when he discovered Timothy as a fellow Italian, he called for the waiter to \u201cbring that thing\u201d, \u201cget that thing\u201d.\u00a0 \u201cI\u2019mma gonna show you what I\u2019mma gonna cook for you today\u201d, he declared.\u00a0 Out came a 3 foot, light green zucchini like I\u2019ve never seen!\u00a0 He was so sincere that our orders for ravioli and spaghetti seemed suddenly unimportant.\u00a0 He said, \u201ctrust me, I\u2019mma gonna cook like your grandma did back in Italy.\u201d\u00a0 We had no idea what we would be served & we even laughed because the place was so authentic & charming, we just had faith that whatever he made us- it would be good.<\/p>\n After about 15 minutes of anticipation, the waiter emerged with 2 steaming plates of beautiful homemade rigatoni topped with a fresh and aromatic red sauce created from plum tomatoes \u201cfrom the garden\u201d, basil, garlic and even some shrimp thrown in.\u00a0 It was one of the most memorable pastas I have had and Timothy agreed.\u00a0 The rigatoni was rather large and crimped on one end where each one was individually cut from the machine.\u00a0 We both had the same bowl of pasta and the same reaction to the meal- very impressive with simplicity and passion.\u00a0 Sometimes the simplest ingredients are just what you need to remember to take time to enjoy your life, your loved ones and your travels.\u00a0 If you get to Little Italy, look up Rocco\u2019s Capriccio and expect an experience you won\u2019t soon forget!<\/p>\n