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Good eats around JHU in Baltimore

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Hey,

I am a Canadian who will be new to the Baltimore area in September. What is baltimore like in terms of the food scene? Are there a lot of good stuff in this area and how does it compare to other large major cities. I have always had trobule finding good southern food in cities like Boston, and anywhere in Canada. Does it exist in Baltimore?

Thanks for your help!

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  1. http://www.chowhound.com/topics/show/...
    is a recent thread on this topic. the other place to look is to use the search function for "hopkins" on this board. the new search function is the best part of the new board. if you have specific questions, i'm sure people will be happy to answer.

    as for good southern food, there is some, but are you looking for upscale or more simple food?

    2 Replies
    1. re: atls21231

      Hi,

      I will definitely follow those threads but in terms of southern food, I am looking for simple authentic, inexpensive foods,

      Thank you

      1. re: foodlover22

        I'm not sure where the good, cheap southern places are in B'more these days. It used to be Micah's just west of Pimlico, but last time I went there, it certainly seemed like it had dropped a notch. Rumour has it that there are several good places on Reisterstown Road.

        You might want to repost with a thread title of good, inexpensive southern in Baltimore. I'd be interested in knowing.

        Two restaurants near JHU have a New Orleans-theme: Zodiac, which I like (and which does good veggie) near the Charles Theater, and Ethel and Ramone's in Mt. Washington (I've never been there).

        If you hear of anything, please let us know.

    2. You should go to Nam Kang(?) on 22nd. great place if you are in for an adventure. even if you order the same thing every time it is always something diferent. Don't know if they are playing tricks on me but its always delish. they have yummy little nibbles too. Kim chi and fermented black beans etc.
      the salad with the egg cracked in it is my favorite.
      They are always open late too.

      1. its on 21 St in the basement.

        1. Miss Shirley's on Cold Spring Lane is fantastic. A New Orleans tilt--biscuits, andouille, etc., and lots of fantastic choices for breakfast and lunch. Try the fried green tomato crab benedict with corn and spic hollandaise. Superb.

          1. pete's grill for breakfast - close to JHU, cheap, tasty. i really enjoyed the helmand - it's in the mount vernon/peabody area. if afghan isn't your thing, there are a lot of tasty multicultural eats there!

            1. I second the vote for Petes grill, the blueberry hotcakes tasty and fresh. They also serve scrapple, which i'm sure they don't have in canada, its a pork and wheat mix (i think its wheat) cooked up in a square patty. Try it, its a baltimore tradition.
              For a good burger go to the Charles Village pub, they do it quite well, also try the chicken chesapeake sandwich, its a chicken breast with crabcake on top.
              For pizza the only way to go is Joe Squared, pizza in this towns real bad, they are down on north around the corner from the charles theatre. It's much better if you go there and eat, but they deliver too. Stay away from the other delivery places in Charles Village, none of them make there own dough and they cook on a conveyor belt.
              As an alternative to Nam Kang (which I admit it very good) try nok won (sp?) next to Jong Kak (which you must never ever go to) on 21st in between maryland and st. paul. They are relatively new and the best korean i've ever had, very fresh.
              Niwana has alright sushi, but its hard to get very good sushi in this town, they are on 32nd in between charles and st. paul. Also notable is the new no da ji buffet on 25th and st. paul, go either at 12 or at 5 when the sushi just comes out. Sushi sittin on a buffet too long freaks me out.
              Hope I've been some help

              13 Replies
              1. re: ryanharrisonsmith

                Scrapple a Baltimore tradition? Wheat? Are you kidding? As someone who just moved to B'More from Philadelphia (scrapple is PA Dutch; think more snouts and teets and less wheat germ), I'm disappointed in the Baltimore culinary scene, and the apparent lack of informed foodies. Please prove me wrong!!!!

                1. re: clairvaux

                  Whoa, settle there. Scrapple may have originated in PA Dutch Country, but it is also very common throughout the entire Mid Atlantic region, including MD. And it IS traditionally made with some type of buckwheat or cornmeal, in addition to the "snouts and teets."

                  For one, quick source on this check out http://en.wikipedia.org/wiki/Scrapple

                  1. re: charmedgirl

                    Wikipedia as a source. Oh lord help us. "Tradition" implies more than presence. You can get mint juleps in Philadelphia, but hardly would I consider these a Philadelphia "tradition."

                    1. re: clairvaux

                      Scrapple is big throughout the mid-Atlantic. The biggest scrapple producer is Ralph and Paul Adams, Inc., as in RAPA, located in Bridgeville DE, home of the Apple-Scrapple Festival and known as the Scrapple Capital of the US.

                      You've got your cheesesteaks and you're home to Tastykakes too, so don't try to bogart every other low-brow food that people eat around here. 8>D

                      1. re: Bob W

                        ...especially when the cheese in the cheesteaks is cheese wiz! ;-))

                      2. re: clairvaux

                        Thanks for the supportive follow up, Bob. Sorry to have offended your scholarly sensibilities with my wikipedia link, clair. Didn't mean to imply it was the be all and end all. I note you didn't cite any source, much less a quick and dirty one like wikipedia, indicating what was said there is wrong though.

                        1. re: charmedgirl

                          Country Scrapple: An American Tradition
                          by William Woys Weaver. Pretty much the definitive word, I think. But I still don't know where to eat in Charles Village.

                    2. re: clairvaux

                      <<<I'm disappointed in the Baltimore culinary scene, and the apparent lack of informed foodies. Please prove me wrong!!!!>>>

                      are you referring to us, by chance?

                      1. re: baltoellen

                        No worries, baltoellen, so far looks like I'm the worst offender with my reference to wikipedia. Though now I am inspired to read "Country Scrapple" and see whether it contradicts the statements above that scrapple is prevalent, not only in PA Dutch country, but throughout the mid atlantic region as well.

                        1. re: charmedgirl

                          Wikipedia isn't a good primary source (nor does it claim to be), but it's not at all bad for getting a synopsis for further investigation.

                          I suspect all this brouhaha happened because of the badly worded statement "it's a Baltimore tradition", which might be interpreted to mean it's a particularly Baltimore tradition. Scrapple is quite readily available in all blue colllar breakfast places in the Baltimore area, but it's also popular in other parts of the mid-Atlantic area.

                          1. re: Hal Laurent

                            I always thought scrapple was a Balto tradition; my father and grandmother ate it a lot. I once asked her what it was mad of, and she said "What's left over after they make sausage!" And there is a huge scrapple plant Bridgetown, Del on the lower Shore. On the other hand, I've seen scrapple on Philly chowhound described as a local tradition there. Basiacally, I guess, it's a product of German culture, and a lot of them settled in the mid-Atlantic Think sauerkraut with turkey at T'giving.

                          2. re: charmedgirl

                            The RAPA scrapple is much better than any scrapple made in PA. I go to the Lancaster, York and Shrewsbury farmers market from time to time, and I will never get the amish scrapple again.

                            I normally fry my own scrapple, which is best with maple or hickory syrup, but when I get it out I go to Howard Deli in Mount Vernon or one of the Double T diners.

                            I think scrapple related products also have a following in NC, where it called Mush, and the Cincy/Northern KY area, where it is called Goetta (sp).

                      2. re: ryanharrisonsmith

                        Many good recommendations, particularly the Korean restaurants which are some of the most satisfying and, I think, authentic ethnic restaurants in the area. For Pizza though, there is more. Never been to Joe squared, but Iggie's on Calvert (Mt Vernon area) and Tutti Gusti in Canton are terrific -- with great meats (prosciutto, soprasetta, etc.) and fresh mozz.

                      3. Ambassador's for a decent indian buffet for lunch
                        Niawana's for decent sushi.

                        both walking distance from campus.

                        1. Guys, as a recent transplant to Maryland and a new JHU employee, I thank you for this info...

                          1. Another treat you might like, although not geographically orthotopic cuisine (not now where it comes from) is Golden West on 36th St (the Avenue) in Hampden (close to JHU -- short car or bike ride or long walk), which does great things with New Mexico green chile.