Epicure Hersh’s Pizza mar12

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Hersh’s Pizza in South Baltimore is the brainchild of siblings Josh and Stephanie Hershkovitz. But don’t be fooled by the name. Yes, there are pizzas here (all wood-fired, and including some intriguing combos like kale and pistachio, prosciutto and arugula and a clam pizza with garlic, lemon, parsley and pecorino). But they also serve up small plates (kale pappa, ricotta meatballs, braised chickpeas), salads and some stunning pasta dishes, such as fettucine with lemon, red onion and pistachio, and pappardelle with a Berkshire pork ragu. (And note, all pasta and sausage is made in-house.) The first floor houses the bar and a few tables for casual dining; upstairs is a more formal dining room. And speaking of the bar, they take cocktails seriously here, and offer old-school classics like the Negroni, Clover Club, Sidecar and Brown Derby (Woodford Reserve bourbon, grapefruit juice and honey syrup). Craft beer aficionados won’t be disappointed, either— there’s a long list of ales, lagers and bocks. Open for dinner only; closed on Tuesdays. 1843 Light St., 443-438-4948, hershspizza.com

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