Sprawled across a repurposed warehouse near the hipster haunt of Hampden is La Cuchara. Taking inspiration from Basque cuisine and serving mostly small plates many of which are prepared in a wood-fired oven in an open view kitchen, the restaurant melds rustic charm with urban cool.
For an upscale American interpretation of Modern European dining, La Cuchara presents a taste of Baltimore that’s undeniably appealing.
I liked what I ate here. Though, it’s worth keeping in mind that the restaurant changes up its menu pretty regularly so these notes from my early summer dining experience might do little more than sum up the tone of the food concept.
From the pintxos menu, the veal tongue bocadillo with pimento aioli and charred cabbage ($4) was a great way to warm up the palate, while a larger plate of morels on toasted brioche with asparagus, arugula and English peas ($23) from the “asador madera” wowed as well did strip steak from Roseda Farms with asparagus and black garlic butter ($39)
Beverages also impressed. I found special fondness for the Karl’s Canoe cocktail (Bulleit Rye, Cynar, Crème Yvette, absinthe, and a Pedro Ximenez sherry, £11) and was most pleased to read a lengthy list of vermouths (I had a Perucchi Blanco, £9) and far better collection of sherries than I’d have expected on that side of the Atlantic. The wine list was mostly European and largely Spanish.
Service was super swift and ever on top of the situation in a large and very bustling high-energy dining room.
La Cuchara is located at 3600 Clipper Mill Road, 21211. Find out more at lacucharabaltimore.com.
More Taste Baltimore posts coming soon.
