Open & Shut: Blü Ca; Viale; Black Flag Brewing - U.S.

OPEN

Blü Cā: The restaurant group behind Island Spice in Harford County and KŌNŌKŌ Jamaican Restaurant in White Marsh has now opened Jamaican-Asian fusion spot Blü Cā (pronounced “blue kay”) at the Baltimore Peninsula. The 4,600-square-foot space is meant to evoke a luxury cruise. (Think: nattily servers and an island-inspired soundtrack.) Fittingly, the name is a nod to the waterfront location on the Potapsco—Blü for the water and Cā for a low island or reef. The kitchen spotlights fusion flavors in dishes like jerk bao buns, Szechuan lamb chops, oxtail lo mein, and curry prawns.

Dimples Bar & Grill: Philly native Mary Miles has brought her tried-and-true cheesesteaks (which we gave a Best of Baltimore award this year) across the harbor. A second location for Dimples, whose flagship is in Locust Point, recently opened in the former home of Riptide on Thames Street in Fells Point. On a daily basis, Miles and her husband, Armand, cut their own ribeye, season and cook their onions, and source fresh Amoroso’s Italian rolls—taking their craft seriously. Taking after Riptide, Dimples will offer live DJs on the weekends.

Indulgence Coffee & Smoothies: Speaking of additions to Fells, this pick-me-up destination opened on Broadway Square (just across from the old Bertha’s building) earlier this month. Grab a table in the greenery and exposed brick-filled cafe to sip seasonal coffees, lattes, matcha, and smoothies. A food menu offers breakfast sandwiches, pancake platers, wraps, and more.

Viale: Couple Mack Fowler and Kate Shotwell have debuted their wood-fired pizza concept, Viale—which translates to “avenue” in Italian—in the former home of Paulie Gee’s on Chestnut Avenue (just off of the Avenue) in Hampden.

The pair met at the Ottobar almost a decade ago, when Fowler—a Baltimore City native and California Culinary Academy grad—was home between gigs cooking on private yachts, and Shotwell was visiting the city. Fowler previously managed the bar at Verde in Canton, where he spent his off days learning how to make pizzas. This led to a Key Highway pop-up with Verde owner and mentor Ed Bosco, called Key Neapolitan by Verde, which served wood-fired pies out of a 1949 Dodge pickup until June 2026.

“A pop-up turned into three-and-a-half years of seasonal business,” says Fowler. In the same location, Shotwell operated Crushed Velvet, a Hawaiian-inspired shaved ice stand with housemade syrups.

Now, the duo has found a permanent home for their offerings with Viale. While the fluffy snowballs won’t debut until the spring, the two ovens in the space are churning out 14 pizzas built on the same high-hydration Neapolitan dough at Verde. Open Wednesday through Sunday, the spot features items like a classic margherita, soppressata picante pie, and a new Romesco-topped option with Italian sausage and caramelized onions.

Diners can also look out for Ping Pong, a pool table, and Checkerspot beer on tap, as well as more starters and salads coming soon.

“As long as we’ve been together, it’s been our dream to have our own food business,” Shotwell says. “I always love telling our story because I just feel like we’re a success story built in Baltimore…This is a place for people to come, hang out, and have fun. We’re keeping it simple, but also keeping the food elevated.”

COMING SOON

Cafe Fili: A grand opening for this Mt. Vernon favorite’s new location in Locust Point is set for early November. Once Cafe Fili officially opens on the ground floor of Anthem House, guests will enjoy an expanded menu of its beautifully plated Mediterranean fare, plus an evening mezze program.

“Our guests know us for lunch and a good cup of coffee,” said owner Ziad Maalouf in a press release. “In Locust Point, we get to extend the day with shareable plates and a glass of wine after work. It’s the same food and hospitality people love, with a new evening chapter.”

NEWS

Black Flag Brewing: Big change seems to be afoot for this beloved brewery in Columbia. Owner Brian Gaylor took to social media earlier this month to announce that, after welcoming his first child this year, he’s been “struggling to find the time, creativity, and energy to keep things going.” As the brewery’s 10-year lease comes to an end in November, he’s been working with a potential buyer, but their purchase is only 20 percent funded. So he’s soliciting backup offers in hopes of solidifying plans before the lease ends on Nov. 30.

Gaylor told WMAR-2 that since the social announcement, he’s seen a spike in interest from investors who want to see the place stay open. He’s prioritizing offers that keep the sale turnkey, including maintaining current staff.

Blue Moon Too: The 11-year-old Federal Hill location of Baltimore’s so-called “Badass Breakfast” spot—known for its big-as-your-face cinnamon buns and decadent Cap’n Crunch French toast—is moving to Hampden, according to the Baltimore Business Journal. Slated to open this spring in the Meadow Mill complex (which offers parking, unlike the other Blue Moon locations), the new cafe will have the brand’s same rock-and-roll attitude, adding cocktails and lunch offerings. The initial location, around since 1996, will continue operations in Fells Point.

Silver Diner: This nearly 20-year-old comfort food staple inside BWI’s Terminal B is fighting to remain a destination for travelers, according The Baltimore Banner. The diner recently sued Fraport, BWI’s concession management company, in the wake of disagreements over multi-million dollar renovation costs. Silver Diner staff told the Banner that the lawsuit has greater implications for airport dining as a whole, claiming that the outcome could increase prices for local restaurants to lease space and for travelers to dine. Nearly 1,900 customers have emailed state aviation officials backing the restaurant, the Banner reports.

Meet the Author

Ana Bak is a contributing writer for Baltimore, where she covers food and arts and culture. With a passion for human focused storytelling, she creates engaging content as @itsanabak, where she highlights the local food scene, wine culture, and beyond.