Baltimore Retail Roundup

| April 5, 2016 | 0 Comments

Mom’s Organic Market Opens at The Rotunda 

Rockville-based MOM’s Organic Market opened its first Baltimore store at 711 W. 40th St. #163 at The Rotunda in Hampden. About some of the new store’s features from its press release:

  • In house roaster for small batch organic MOM’s coffee plus an espresso bar
  • Naked Lunch, an all organic vegetarian eatery
  • Free car charging stations
  • Only best choice, green rated sustainable seafood (right down to the canned tuna!)
  • A recycling drop-off for wine corks, CFL bulbs, eye glasses, household batteries, shoes, and more
  • Expanded GOTS certified clothing section
  • Extensive liquid bulk section including oil, vinegar, honey, household cleaners, detergents, and hand soaps
  • Featured work from Baltimore’s own Annie Howe Papercuts
  • Only the highest quality, 100% certified organic produce

The rebuilt Rotunda will feature 150,000 sq. ft. of retail, 379 luxury apartments in two new buildings, 1,100 parking spaces, and an event lawn. 140,000 sq. ft. of existing office space will also remain.


DiPasquale’s Opening Federal Hill Location 

Federal Hill will be getting its third new restaurant that has been featured on the Food Network’s Diner’s, Drive-Ins and Dives (joining Blue Moon Café and Grano Pasta Bar) as Highlandtown-staple DiPasquale’s is opening an Italian marketplace and restaurant at 500 HarborView Dr. in the HarborView community. DiPasquale’s new 2,000 sq. ft. location will be in the former spaces of Sorso Café and the Baltimore Marine Center office, which relocated to a barge on HarborView’s pier.

The HarborView marketplace and restaurant will be a bit smaller than the 3,000 sq. ft. Highlandtown location. It will carry less Italian groceries, but it will include a full deli counter; brick oven for pizzas; bakery with breads, cookies, and desserts; and, dining area like the original. It will also have a full espresso bar and will offer breakfast in the morning.

DiPasquale’s makes many items in-house including sausage, fresh mozzarella, pasta sauce, lasagna, porketta, cannoli cream, arancini, bread, focaccia, pizza dough, and more.

The HarborView location will have a full liquor license allowing for on- and off-site sales. Alcohol, as well as its full menu, will be available for delivery.

More at


Ekiben Opens in Fells Point

Ekiben, which serves Asian-inspired rice bowls and steam buns, opened at 1622 Eastern Ave. in Fells Point. About Ekiben from Baltimore Magazine:

Ekiben, a longtime Fells Point Farmers’ Market fixture, will soon serve its Asian fusion fare from a new brick-and-mortar spot at 1622 Eastern Avenue.

Co-owners Ephrem Abebe, Steve Chu, and Nick Yesupriya met while volunteering with Habitat for Humanity during undergrad at UMBC, and instantly bonded over their mutual love of food.

A shot of its menu from Facebook:


Home Maid Coming to Federal Hill 

Home Maid, a popular Towson restaurant focusing on breakfast and brunch plates, is relocating to 1400 Key Hwy. in Federal Hill. Home Maid is owned and operated by brothers and Baltimore natives Derrick and Justin Faulcon.

The menu will feature a rotation of 15 breakfast-style items inspired by the cooking of their grandmother and family members who are originally from North Carolina. Staples will include The Black Bastard, featuring blackened salmon and creamy grits; The Fat Albert, featuring their signature biscuits with an andouille sausage gravy; chicken and waffles; biscuit sandwiches; a crab cake benedict; yogurt parfait; and more. All dishes and sides are homemade, including three types of jams. Sides will include brown sugar fried sweet potatoes and rosemary parmesan potatoes. Derrick Faulcon noted many items could be quickly prepared for those on the go in the morning.

Signature drinks will include a brown sugar lemonade and a cucumber watermelon lemonade. Unlike their restaurant in Towson, the Faulcon’s new space in Federal Hill has a liquor license, which they plan on utilizing by offering bloody marys, hard lemonades, fresh-squeezed mimosas and drinks, sangria, Irish Coffee, and local beers on tap. They will also be serving a pour-over style Counter Culture coffee.

More at


Louisiana Cusine Coming to Mount Vernon 

The former Phaze 10 at 885 N. Howard St. in Mount Vernon is about to become Cookers Music Bistro, a cajun and creole cuisine restaurant. From Baltimore Business Journal:

Philip Myers, the owner of the space at 885 N. Howard St., said his restaurant, called Cookers Music Bistro, will also have live jazz concerts on Fridays and Saturdays.

He operated Phaze 10, a Southern-style restaurant that often hosted poetry and open-mic nights, until 2012, when he leased the space to two other owners who took over the restaurant until it closed a few weeks ago.

Vanguard and Segall Move to Harbor East

Vanguard Retail Development, Inc. and Segall Group moved into a new office at 605 S. Eden St. The two-story 15,700 sq. ft. building was previously vacant before a recent redevelopment by both companies. Seagall group will have a 3,800 sq. ft. office and Vanguard will have a 3,000 sq. ft. office.

Dinosaur BBQ recently opened a 8,200 sq. ft. restaurant on the first floor of the building.

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Bustin Boards Moves to Port Covington 

Port Covington is gaining another business as Bustin Boards Skateboard Company leased an 8,500 sq. ft. space at City Garage at 101 W. Dickman St. The 133,000 sq. ft. facility opened in Fall 2015 and is described as “a hub for manufacturing, innovation and entrepreneurship.” Bustin Boards joins Sagamore SpiritCWIST, and Tapologie at the Main Street Section of City Garage. City Garage is fully leased and that additional tenants would be announced in the near future.

Bustin Boards is relocating from Hagerstown, MD and also operates a store in Brooklyn, NY. Bustin Boards makes boards for every type of skateboarding, including street/freestyle boards, cruiser boards, downhill racing boards, urban commuter boards, and more. Bustin Boards also produces its own boards, grip tape, wheels, bearing, and some trucks.

More at

Former JD’s now Southern Provisions 

The former JD’s Smoke House at 3000 O’Donnell St. in Canton is now called Southern Provisions after a short run as Jokers ‘n Thieves. About Southern Provisions from its website:

Southern Provisions is a neighborhood establishment created to bring a warm, welcoming environment where people can gather to enjoy food, drink, and the simple pleasures of good music and great company. This is a place where the genuine care and comfort of our guests is our highest priority.

Keeping with the traditions of Southern hospitality, our menu was created based on our travels from Baltimore, MD to many great places with many great people. We’re a place where you can kick back, enjoy a quality meal, sip on craft brews, and savor handmade cocktails. Our focus is on creating experiences that remind you of a family dinner, like a home away from home. We want to be a cornerstone of Canton Square and your favorite neighborhood bar & restaurant.

Urban Deli Coming to Federal Hill 

Federal Hill is getting a new deli as Urban Deli is opening this Saturday in an 800 sq. ft. space the was formerly an art gallery at 1448 Light St. Urban Deli is the creation of longtime neighborhood resident Laura McCormack who has a passion for cooking and previously owned a gift shop in Roland Park.

For breakfast, the focus will be New York bagels, which she will get shipped in daily from New York, as well as danishes, muffins, baked frittatas, and fresh fruit and vegetable smoothies. Breakfast sandwiches will be available incorporating the frittatas and three homemade cream cheeses (regular, veggie, and chive) will be made each day. Salmon will also be available.

Urban Deli will serve Zeke’s Coffee – customers can get a cup of coffee or purchase bags of coffee beans from the Hamilton-based company.

During lunch and dinner, the focus will be on customized chopped salads, deli sandwiches and paninnis, and homemade soups. There will be 24 to 30 different salad toppings to pick from, as well as a variety of homemade dressings. After customer choices their ingredients, greens, and protein, it will get chopped and mixed behind the counter for them.

McCormack will prepare one or two soups each day from the 30 to 40 recipes she has in her collection, including Portuguese kale and bean, wild barley and mushroom, and three lentil chili.

More at


About the Author:

Creator and owner of Incept Multimedia, the company behind The BMore Stoop and Resident of South Baltimore and a graduate of Towson University. Diehard Ravens and O's fan, beach volleyball enthusiast, dog lover and "bar food" foodie. Email me at and follow me on Twitter at @SoBoKevin.