Does Baltimore need another local-seasonal restaurant? The folks at the Bagby Restaurant Group are betting on it as they complete their Fleet Street trifecta with the opening of Fleet Street Kitchen, just doors away from their Bagby Pizza Co. and TEN TEN. At Fleet Street, eggs, vegetables and herbs are sourced from the restaurant’s own Cunningham Farms in Cockeysville. Under the direction of chef Chris Becker, whose menu is tweaked regularly, the kitchen hangs its own hams for charcuterie and cures its own bacon. And then there’s the wine list. “Every table gets an iPad with our wine list on it,” says beverage director Tim Riley. “We offer 550 bottles and about 20 wines by the glass, and everything is stored at the proper temperature, so your reds aren’t too warm and the whites aren’t too cold.” Sounds just right. Open for dinner; closed Sundays. 1012 Fleet St., 410-244-5830, http://www.fleetstreetkitchen.com
