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Herb & Soul a culinary triple threat

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Herb & Soul is a restaurant, a caterer and a farmers’ market vendor – you have three ways to dine on Chef David Thomas’s nutrition-rich edible goodies. Herb & Soul started out as a carry-out in the back of a convenience store in Baltimore County and in that same location the three partners have taken over the entire space. Chef David Thomas, Brandon Taylor and Yuri Chernov have created a local food-ways oriented restaurant offering casual table settings and alcoves with cozy seating groupings-ideal for the weekend musical entertainment.

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The “soul” in the Herb & Soul not only reflects chef’s southern heritage, it reflects his passion for locally sourced, seasonally-ready food products on the plate. The new late spring, early summer menu being introduced in the coming weeks has a crab cake starter. Now Herb & Soul’s crab cake starter is “True” Maryland crab meat served with black-eyed pea and lima bean succotash with Sriracha cream sauce. One can drown one’s self in this dish; at least I could after a tasting at a media luncheon.

The Herb & Soul team won the hearts and stomachs of the entire media guests with their sweet potato and the kale biscuits with the honey molasses butter at the beginning of the tasting. They kept us intrigued with the new Herb & Soul Charcuterie Board: wild boar salami, Virginia prosciutto, Humbolt Fog blue cheese, pickled zucchini with Parmesan chip; Southern Panzanella Salad with cornbread, crispy pork belly and two kales-dinosaur and Russian red with shave radishes with a balsamic reduction; and Lamb Chop with roasted red pepper spoonbread with sweet potato and creamed kale. Luncheon rounded out with Tonya Thomas’s Strawberry Pecan Crostata with goats milk whipped cream.These folks aren’t playing at food; they are committed to creating delicious, palate-pleasing, health-minded cuisine.

Herb & Soul is BYOB and for your convenience there is a liquor store right next door to them or you can enjoy their non-alcoholic concoctions like agave nectar with cucumber, southern-style sweet tea with habanera and mint, or rosemary ginger lemonade.

Their menu clearly marks offerings for vegetarians, vegans and those looking for gluten free dishes. Dinner at Herb & Soul is from Tuesday through Saturday and brunch on Saturday and Sunday. They do offer delivery in a 3 mile radius of the restaurant.

Every Wednesday night is Bistro Burger Night and in the not to distance future on Tuesday evenings will be their Cue Night that is barbeCue. If you can’t make it on Tuesday nights they can bring the barbecue to you along with their southern fusion to their brown bag lunches.

Herb & Soul is a vendor at the Baltimore Farmers’ Market under I-83 every Sunday. A Facebook friend and food writer said that “Herb & Soul is his new favorite place to get food at that market; he especially liked the veggie Navajo fry bread."

In conclusion, Herb & Soul’s philosophy is best stated on their website, “At Herb & Soul, we rely and depend on longstanding relationships with local farmers and watermen in our region to bring you the freshest ingredients that nourish and delight the soul. In our kitchen, you join us in supporting sustainable agriculture that respects the abundance and traditions of the region while helping to ensure its future.”

Whether you go to them or they come to you, Herb & Soul should be on your “let’s try” list.

Herb & Soul Gastro Café & Lounge
1702 Yakona Road - Parkville, MD 21234
410.668.1886 - www.herbandsoul.net
Twitter: herbandsoul Instagram: herbnsoul

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