The café, known for its modern take on Mediterranean dining — including inventive hummus varieties, lamb tagines, and fresh panini and salad platters — will open inside the Anthem House apartment complex at 900 E. Fort Ave. in early spring 2026, according to a Tuesday news release.

“We’re thrilled to bring Cafe Fili to Locust Point and become part of the Anthem House community,” said owner Ziad Maalouf in the release. “Our vision has always been to create gathering spaces that enhance the neighborhoods we serve, and this expansion represents an exciting evolution of our concept with the addition of our evening mezze program.”

Founded in 2017, Café Fili first opened at 816 Cathedral St. in Mount Vernon before expanding to Washington, D.C. The Riverside café will offer all-day service, including breakfast, lunch and dinner, in what the company describes as “a welcoming atmosphere designed to serve both residents and the broader Locust Point community.”

Maalouf said the company plans to open two additional Baltimore locations later in 2026, with broader regional growth expected in 2027.

Have a news tip? Contact Jane Godiner at jgodiner@baltsun.com or on Instagram as @Jane.Craves.

On Friday, Skipjack’s Crab House took to Facebook to share that its location at 7703 Belair Road will close as a result of the property’s lease not being renewed. Open since 2009, the restaurant will shutter Dec. 7.

“This place has been so much more than just a restaurant. It’s been a home — where families gathered, friends celebrated, and so many special memories were made around great food & crabs and of course laughter,” the post reads. Addressing the restaurant’s staff, the post adds, “Thank you from the bottom of our hearts. You’ve been the soul of this restaurant.”

The brand’s other restaurant under the Skipjack’s name, Skipjack’s Crab Deck at Middle River’s 818 Bowleys Quarters Road, will remain open.

“While this chapter is coming to an end, our story isn’t over,” the post reads. The team added that in Middle River, “you will find a welcoming atmosphere that made our original spot so special.”

Have a news tip? Contact Jane Godiner at jgodiner@baltsun.com or on Instagram as @Jane.Craves.

The Horse You Came In On Saloon, located at 1626 Thames St., was the backdrop of a series of pictures shared in a now-deleted Instagram post, depicting two people dressed as Nazi soldiers and performing salutes both inside and outside the bar, captioned “The woke reich.”

The post quickly circulated on social media, with several Facebook reviews referring to The Horse You Came In On as a “Nazi bar” before reviews became disabled.

Owner Eric Mathias confirmed the visit in a Saturday Facebook post, in which he reported that “They took photos of themselves saluting, and were courteous enough to tag us and associate us with their stupidity.” He wrote that the costumed patrons have “zero connection” to the bar, adding that “it’s obvious that they came to provoke, antagonize and unfortunately heist quality oxygen that others could be using.”

“My staff is not to blame for the beliefs of these people …” reads the post. “This too will pass and the truth + forward action always win. We’re open for business, come visit us, meet my incredible people and make your own judgement.”

On Yelp as of Tuesday afternoon, reviews were temporary disabled as the company “work[ed] to investigate the content you see here reflects actual consumer experiences rather than recent events.”

Established in 1775, The Horse You Came In On is known as Baltimore’s oldest saloon, as well as the scene of the last sighting of Edgar Allan Poe.

Neither the social media user, nor representatives from The Horse You Came In On, responded to requests for comment.

On Sunday, the user reposted one of the photos, writing in her caption that Instagram had removed the original post.

Have a news tip? Contact Jane Godiner at jgodiner@baltsun.com or on Instagram as @Jane.Craves.

Another Broken Egg Cafe

The Elkridge outpost of this national breakfast chain will serve a free “Patriot French Toast” combo meal with coffee to veterans, active-duty and retired service members all day. 7700 Hearthside Way, Elkridge; 443-733-3752; anotherbrokenegg.com

BIBIBOP Asian Grill

This regional, Korean-inspired build-your-own-bowl chain will offer free bowls for veterans and active-duty military with proof of service. 10300 Little Patuxent Parkway, Columbia; 410-310-3853; bibibop.com

Bubbakoo’s Burritos

With proof of service, both veterans and active-duty military can receive a free taco trio at national Mexican restaurant chain. Multiple locations across Maryland; bubbakoos.com.

Bubba’s 33

Veterans get a free lunch or a voucher to use at national bar bite restaurant chain Bubba’s 33 from 11 a.m. to 4 p.m. on Veterans Day. 7305 Ritchie Highway, Glen Burnie; 410-760-7427; bubbas33.com

Chicken Salad Chick

Maryland’s only location of this chicken salad chain, in Westminster, will offer all veterans and active-duty military a free meal, complete with one side and a regular-sized fountain drink, on Veterans Day. 255 Baltimore Blvd., Westminster; 410-861-6401; chickensaladchick.com

Golden Corral

Tuesday is the 25th anniversary of Golden Corral’s Military Appreciation Night, during which military retirees, veterans, active-duty service members, National Guard members or reservers receive a free dinner from 4 p.m. until close. Multiple locations across Maryland; goldencorral.com

Harris Teeter in Locust Point

Harris Teeter

Holders of both military ID and a VIC store savings card will receive 11% off their grocery carts on Veterans Day. Multiple locations across Maryland; harristeeter.com

Maryland National Parks

All visitors can see 18 Maryland National Park Service sites, including Captain John Smith Chesapeake National Historic Trail and Fort McHenry, free of charge on Veterans Day. A complete list of sites is available on the National Park Service website. Multiple locations across Maryland; nps.gov

Maryland Transit Administration

The MTA will offer free rides for all U.S. military veterans, active-duty military and members of the National Guard and Reserves across all models of Maryland public transit. 410-539-5000; mta.maryland.gov

Sport Clips Haircuts

Service members and veterans can receive a free haircut at any participating Sport Clips locations. Multiple locations across Maryland; sportclips.com

Starbucks

All day Tuesday, Starbucks will pour military service members and their spouses free tall-sized brewed coffee, hot or iced, free of charge. Multiple locations across Maryland; starbucks.com

Wendy’s

With proof of U.S. Military service, veterans and active-duty military can get a free breakfast combo — featuring any breakfast sandwich, seasoned potatoes and a beverage. This offer is only available at locations operated by hospitality company Flynn Group — a complete list is available on the Flynn website. Multiple locations across Maryland flynn.com/wendys

Have a news tip? Contact Jane Godiner at jgodiner@baltsun.com or on Instagram as @Jane.Craves.

After carefully choosing the freshest produce at the market, people face even more choices with vegetables, fruit, meat and dairy products at home that can help prolong freshness, minimize waste and prevent foodborne illnesses.

There are several methods to store and preserve food, such as canning and pickling produce, freezing leftover ingredients and storing food in the refrigerator. Although refrigeration is effective and most households have the appliance, experts say it is safe to say most families simply set it and forget it.

“Storing perishable items in refrigerated conditions is the first step, but it is necessary to stay aware of how long certain foods have been prepared, exposed to the air, and stored. Refrigerated items are still able to develop mold and dangerous microorganisms like listeria, Salmonella, and E. coli, so consumers must stay alert and take necessary precautions,” said Emily Hilliard, press secretary for the U.S. Department of Health and Human Services.

This is especially important during the holiday season, when people buy more and expect meals to last. Planning recipes, buying less and being creative with extras and leftovers can help reduce food waste, said Diane Beckles, professor at the University of California, Davis, who studies the quality of fruits and vegetables. She said these steps can also help stretch shopper’s budgets, especially with inflation on the rise and federal food aid under threat as the government shutdown continues.

Preparing your groceries for refrigeration

Experts say proper food storage starts before groceries even reach a refrigerator. Buy products before their expiration or “sell by” dates — which tell stores how long to display their products, and are not safety dates. Follow handling instructions and place foods in the refrigerator within two hours of being at room temperature. Other tips include keeping appliances clean by wiping spills, especially from thawing meat, and discarding spoiled food. The Department of Energy recommends keeping refrigerator temperatures between 35-38 degrees Fahrenheit (1.7-3.3 degrees Celsius).

Social media offers seemingly endless tips to make food last longer, such as cleaning fruits before refrigerating and storing everything in plastic or glass containers. But experts say there isn’t just one right way to properly store many foods.

It comes down to understanding temperature and relative humidity when storing produce, said Wyatt Brown, emeritus professor at California Polytechnic State University in San Luis Obispo. After that, “it becomes more refined” and includes considerations like storage space, timing of meals and personal preference.

For Beckles, the most important thing is to eat more fruits and vegetables — not worrying so much about how they are stored. “I recommend not storing tomatoes in the fridge, but there are people who feel better doing so,” she said. “It’s not going to taste as good, but if they eat them and get the nutrients, who cares.”

Fruits and vegetables

Most produce, including fruits, vegetables, leafy greens and herbs, is alive. Experts say refrigerating produce can slow spoilage, if done correctly. Brown, who studied post-harvest technology and taught for 31 years, said refrigeration can also maintain nutrition and extend shelf life.

Experts recommend using your fridge’s crisper drawers to separate fruits and vegetables and control humidity. Keep berries dry and wash them just before eating. Refrigerate broccoli, carrots, and green beans, and store leafy greens in plastic or paper bags to prevent wilting.

Some produce, like tomatoes, pears and apples, emit ethylene gas as it spoils causing the surrounding fruits and vegetables to ripen more quickly, so experts say to get rid of rotting food to keep other items fresh. Onions, garlic, apples, nectarines, citrus fruits and squash can all be left on the countertop.

Brown said to consider storing onions and potatoes outside of the refrigerator to limit roots sprouting from the bulbs. “If you store potatoes in the refrigerator for a long time, the starch will break down into sugar, and the Maillard reaction could cause the sugars to produce dark pigments when cooked,” he said, explaining the reaction causes dark patches on cooked potatoes.

Proteins, including meats, eggs and beans

Uncooked meat should remain chilled and not left at room temperature for more than two hours, or one hour if above 90 degrees Fahrenheit (32 degrees Celsius), federal health agencies say. Avoid thawing meats on the counter, and marinate in the refrigerator, experts say. When placed in the refrigerator, meats should be stored at the bottom to prevent cross-contamination from drips or spills.

Food safety guides from the Food and Drug Administration and the Department of Agriculture’s Food and Nutrition Service suggest storing eggs on the middle or back shelves rather than the door, where the temperature is warmer. Avoid washing eggs because it removes their natural protective outer layer called the bloom. Unwashed farm-fresh eggs can be stored at room temperature, but refrigeration extends their shelf life.

Dairy products, milk and cheeses

Milk, yogurt and cheeses should all be refrigerated. Experts say yogurt is a ready-to-eat product that can be stored on the top shelves in refrigerators. On the other hand, cheeses should not be stored on top shelves or the door where air circulation could dry them out. Experts say soy, coconut and nut milks should also be refrigerated but, depending on the carton, can be stored at room temperature until opened.

Breads, grains and rice

The FDA advises against refrigerating bread, as it can dry out and become stale. However, refrigeration slows mold growth in humid climates, and freezing preserves quality for up to six months. Non-perishable foods like rice, pasta, and flour can be stored at room temperature.

Other

Ready-to-eat meals and leftovers can be stored on the top shelves for quick and convenient access, while dressings, condiments and non-dairy drinks can be kept in the door where it is warmer. The USDA says leftovers can be kept in the refrigerator for 3 to 4 days or frozen for 3 to 4 months. Alcohol storage depends on the type, whether it’s opened, and if it contains dairy or fruit. Opened wine should be refrigerated on its side to slow oxidation and keep the cork moist.

Mumphrey reported from Flagstaff, Arizona.

This seasonal dessert marries two Mediterranean flavors: fresh, ripe figs and sweet peaches.

The pastry crust is very forgiving and comes together in just a few minutes (though it has to be chilled for an hour).

If you have really sweet fruit, you can cut back on the amount of sugar in the filling; if it’s on the under-ripe side, increase it.

The recipe calls for demerara sugar (a partially refined raw cane sugar characterized by its large, light-brown crystals) but you can substitute another large-crystal sugar like turbinado.

Equally delicious warm or at room temperature, the tart can be served with a scoop of vanilla bean ice cream or a dollop of whipped cream for a touch of pizzazz. Also great with your morning coffee!

Fig and Peach Tart

PG tested

Figs are in season from late summer to early fall. You usually can find them at specialty groceries like Whole Foods and Trader Joe’s.

For pastry

2 cups all-purpose flour, plus more to dust

1/4 cup demerara sugar

1/4 teaspoon salt

1/2 cup plus 2 tablespoons cold unsalted butter

1 extra-large egg yolk (reserve white for glazing)

1 tablespoon cold water

For filling

2 ripe and sweet small peaches

5 ripe figs

1 teaspoon vanilla

1/2 teaspoon cinnamon

1 tablespoon lemon juice

1/2 cup demerara sugar

3 tablespoons cornstarch

For glaze

1 extra-large egg white, lightly beaten

2 tablespoons demerara sugar

Make pastry: Place flour, sugar, salt and butter in a large bowl and rub together with your fingertips until it resembles breadcrumbs.

Lightly beat egg yolk and cold water, then add to the bowl, using your hands to lightly knead everything together into a soft ball of dough.

Wrap in plastic wrap and transfer to the fridge for 1 hour.

Preheat oven to 400 degrees.

Slice peaches into 3/4 -inch-thick slices, removing the pits, and quarter the figs. Place the fruit in a bowl and toss with the vanilla, cinnamon, lemon juice, demarara sugar and cornstarch.

Place a sheet of parchment paper on a work surface and put the ball of pastry on it. Lightly flour a rolling pin and use it to roll out the pastry into a circle around 1/4 -inch thick and 14 inches in diameter. Don’t worry if edges are rough. If pastry starts coming apart, just squish it back together with your fingers.

Place parchment paper with the dough on baking sheet, and arrange peach and fig slices in the center of the circle, leaving a 2-inch border. (Either pile all in the middle or make a pattern with circles.)

Fold the edges of the pastry over the fruit. Use your finger to bring the pasty together where you have gaps.

Use a pastry brush to lightly coat the top of the pasty with beaten egg and sprinkle with sugar.

Bake for around 40 minutes, until the top of the pastry is an even dark golden-brown color. Serve warm or at room temperature.

Makes 1 tart.

— “Ripe Figs: Recipes and Stories from Turkey, Greece and Cyprus” by Yasmin Khan

©2025 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.

Last month, Wheeler, owner of the Federal Hill bar Locals Only, was hit with a $3,000 fine by the Baltimore City Board of Liquor License Commissioners for four violations of providing live entertainment without authorization. His lawyer called the penalty a “serious” blow to the bar’s operating costs.

In Baltimore, restaurants and bars must obtain a license to host live entertainment, including bands, DJs, standup comedy or magic acts. Many business owners say the licensing process can be lengthy, complicated, and costly.

“In an entertainment district, where you have other places that can do [live music] … it’s going to be tough to be competitive,” said Wheeler, who was also previously a partner of Mad River Bar & Grille and The Charles Baltimore. He estimated that on the average weekend, the difference in sales between service with and without a DJ can range from 25% to 50%.

Baltimore City’s Board of Liquor License has heard 25 alleged cases of providing live entertainment without authorization through October, more than eight times the number during the same period last year. Alleged violators include both restaurateurs operating without a license and license holders who fail to follow the board’s specific guidelines.

“I recognize the process can be … maybe made easier for the layperson,” said Justin Williams, director of permitting and developing services and interim executive director of the Baltimore City Board of Municipal and Zoning Appeals. “I want to try to be helpful. We want this to happen in the city, too.”

How does this work?

To legally provide live entertainment, business owners must begin with an application to the BMZA. Recommended materials for this initial application include a letter of approval from the neighborhood or community association, as well as architectural drawings and health and safety inspections.

Next comes a Zoning Appeals hearing, where Wheeler has found himself “stuck” — he said he and his lawyer have been attempting to get on the hearing docket since the beginning of 2025, and Locals Only is still without its live entertainment authorization.

“My concept is ‘pizza and vibes,'” said Wheeler. “There’s really no vibes without music.”

Williams said he was surprised to hear about Wheeler’s case and that it’s unusual for the process to take more than a few months. He looked into the matter and said he didn’t find any records of recent filings from Locals Only. He suggested that the paperwork might have been done improperly.

When businesses face roadblocks, Williams added, “I try to jump in, even if it’s on the applicant side … and say, ‘Here’s what we really need and sorry we weren’t clear enough on the front end.'”

But some Baltimore City restaurateurs argue that even if a hearing date is booked speedily, the process of acquiring all of the necessary application materials can feel grueling and tedious. And the consequences of these wait times, said Hampden community advocate and independent permit consultant Will “Lou Catelli” Bauer, can be costly.

“Months matter. Months are money,” Catelli said. “Every month, you’re paying rent, and it’s important to small businesses that they can maximize their revenue each month — not based off of some outdated and bureaucratic process that doesn’t really make much sense to many people.”

Krista Cushman, owner of Hamilton Hills live music bar and pizzeria Micky’s Joint, agrees.

“Over the last few years, everything has gotten more expensive and more challenging,” she said.

The cost of maintaining a live entertainment license add-on of $500 per year, along with battling high entertainment fees and the recent near-doubling of liquor license fees from $1,320 to $2,336 this year, can compound the issue. “There’s no payment plan — you just need that big, old four-figure chunk of change,” Cushman said.

Williams said he hopes that during his tenure at the mayor’s office, he can make the process clearer for businesses. The board could potentially require two separate approvals through public hearings, involving a revision process that would involve “review[ing] data and engag[ing] in more conversations with stakeholders,” he said in a statement.

More pitfalls abound

The parameters of live entertainment as defined by the city are broader than restaurateurs might think. According to Baltimore City conditional-use authorization application documents, it can include a “musical act (including karaoke), theatrical act (including standup comedy), play, revue, dance, magic act, disc jockey [or] similar activity.”

“If you do a bingo night, if you do a trivia night [or] if you have a DJ, that’s live entertainment,” said Catelli. “A lot of businesses don’t realize that all those things fall under the category.”

Misunderstandings about the parameters of the live entertainment license also persist.

Terence Dickson, owner of Terra Cafe in Barclay, built the restaurant’s “Jerk Garden” — an enclosed outdoor dining room with a sliding door — with the hopes of insulating sound and minimizing disturbance in the surrounding Barclay neighborhood. However, Dickson claims that he has been visited by the liquor board, which is in charge of enforcement, “at least 20 or more times … or maybe even 30” times in the past year.

To further reduce noise during concerts, Dickson has moved his stage and sound system to Terra Cafe’s indoor area, where he hopes to reduce the number of noise complaints. The Jerk Garden is still open for business, with screens televising the indoor performance around the outdoor dining space.

“I came up with something,” said Dickson. “We’re being creative.”

What’s at stake?

Many local restaurant owners argue that live entertainment is integral to Baltimore’s ethos. Cushman, of Micky’s Joint, said the thought of the scene dwindling due to application and enforcement “really breaks my heart.”

“In this day and age … it’s really nice to see people actually out and connecting with each other,” she added. “There can be this assumption that a live entertainment license equals nightclub and craziness and bad news … but it’s not necessarily like that.”

Have a news tip? Contact Jane Godiner at jgodiner@baltsun.com or on Instagram as @Jane.Craves.

Dave’s Hot Chicken, which boasts over 250 global locations, is moving into a storefront in the Shoppes at Nottingham Square shopping center, located at 5272 Campbell Blvd. While an opening date has not yet been publicized, “Coming Soon” signage outside the property indicates its impending arrival.

At Dave’s, find fried chicken sandwiches and tenders spiced with five different levels of heat — from “No Spice” to “Reaper” — as well as loaded french fries and milkshakes.

“And our goal became clear,” reads the “About” section on the Dave’s Hot Chicken website. “Make juicy, spicy, hot chicken that will ‘Blow Your Mind.'”

Have a news tip? Contact Jane Godiner at jgodiner@baltsun.com or on Instagram as @Jane.Craves.

The Red Shedman brewery, part of Linganore Winecellars near Mount Airy, got a permit from Frederick County to pour the new building’s foundation about two weeks ago, and hopes to have the foundation installed by next week, Joe Ogle, the brewery’s business and accounting manager, said Thursday.

Brewery at Linganore Winecellars burns down | PHOTOS

The brewery’s building on the winery’s grounds was destroyed in a fire on Sept. 26, causing an estimated $800,000 in damage.

The brewery hopes to reopen in early summer with a brewery and taproom, Ogle said. It also hopes to add a restaurant, although those plans are still in the permitting process with the county. The process of getting the brewery rebuilt has been longer and more complicated than expected after the fire, Ogle said.

The fire occurred about a week before the brewery would have celebrated its 10th anniversary. The blaze drew 45 firefighters from Montgomery, Howard, Carroll and Frederick counties.

The original building was about 40 feet by 90 feet, but the new building will probably be a little smaller, Ogle said.

He said the new building will be more prominent on the winery’s grounds than the previous one, which was sometimes overlooked by visitors.

Originally opened in 1976, Linganore Winecellars includes a tasting facility, a bottling facility, a banquet facility, and other features.

Contact Ryan Marshall at rmarshall@newspost.com

Bajeko Sekuwa, with locations across the United States, as well as Nepal, Australia, and Dubai, will soon open at 710 Concourse Drive in the mixed-use development, Greenleigh. While a menu for the location is not yet public, offerings include meat-based sekuwa and vegetarian platters, as well as entire sections dedicated to momos and tandoori items.

“With 48 years of rich heritage, Bajeko Sekuwa has become a symbol of culinary excellence, recognized globally for its commitment to quality, authenticity, and a warm dining experience,” reads a biography on the restaurant’s website.

The restaurant was originally founded as a stall in Nepal’s capital city by Dinanath Bhandari, who customers referred to as “Baje,” the Nepali term of endearment for “grandpa.” The page adds, “As we celebrate our legacy, we’re thrilled to share the flavors of Nepal with the world.”

According to a Friday Facebook post by design company Architectural Design Works, Bakejo Sekuwa is “Coming down [to] the ‘Home Stretch'” of opening day.

Have a news tip? Contact Jane Godiner at jgodiner@baltsun.com or on Instagram as @Jane.Craves.