Larder owner and chef Helena del Pesco’s passion for the creative process of cooking started as part of an art school project…which led to catering opportunities. That led to a desire to open a business based on foraging wild food and making food from locally grown products. Expanding further, del Pesco starting learning about the medicinal properties of plants and made that a core premise of Larder. Skilled in pre-industrial period food preservation, the chef offers lacto-fermented pickles, fermented Habanero hot sauce, and vegan pate on any one of the ever-changing, peak-of-the-season menus.
All of the items made in-house are gluten free, including the pastries. The only item that has wheat is a whole grain sourdough bread baked off-site — so no cross contamination.
The eatery serves lunch Tuesday through Saturday from 11:00 a.m. to 4:00 p.m., with “happy hour” offerings from 5:00 to 7:00 p.m. The restaurant is open until 9:00 p.m. on Fridays and Saturdays; closed on Sundays and Mondays. Entrees could be a summer salad of cucumber, assorted beans, beets, basil, and feta with optional smoked bluefish. Desserts could be a ginger vinegar curd and strawberry tart or a peach basil popsicle. Whatever food items are at their peak at the time will land on the menu at Larder.
Larder
3 W. 23rd Street (Courtyard entrance on 23rd St. between Maryland Ave. & Charles St.)
Baltimore MD 21218
410.982.6246
hello@larderbaltimore.com
www.larderbaltimore.com
