Authentic Dishes At Reasonable Prices, And The List Goes On…

Mains include Short Rib go for $22 and consist of garlic mash, Coffee rub, au jus, and Guinness stout onions. You can choose to pair this meal with Cabernet Sauvignon for an extra $10. Oyster Po’ Boy goes for $14 and consists of Jalapeño bacon, caper aioli, house pickles, and Local fried oysters, and It goes well with Chardonnay for an extra $10. Spinach & Salmon go for $18 and consist of candied walnuts, Dijon vinaigrette, and crispy onions. You can choose to pair this meal with Pinot Noir for an extra $10. The Smash Burger goes for $15 and consists of fried Jalapeños, pickle relish, cheddar, and Beef Patties. This meal goes well with Essay for an extra $8. Filet Mignon goes for $28 and consists of swiss chard, charred broccolini, au jus, baby carrots, and Filet. You can choose to pair this meal with Cabernet Sauvignon for an extra $10. The Crab Cake goes for $23 and consists of asparagus, fried green tomato, tomato jam, and Jumbo lump. You can choose to pair this meal with Bovale Rosé 2018 for an extra $9. Fish Tacos go for $13 and consist of pineapple salsa, crispy onions, cilantro aioli, and Salted cod. You can choose to pair this meal with La Marina Sauvignon for an extra $8. Fusili Pesto Pasta goes for $16 and consists of spinach, basil pesto, pine nuts, and tomato. You can choose to pair this meal with Pinot Grigio for an extra $7. Black Bean and Corn Burger goes for $14 and consists of cilantro and Roasted red peppers. You can choose to pair this meal with Bovale Rosé 2018 for an extra $9. Chicken “Schnitzel” goes for $18 and consists of mushroom risotto, house gravy, and Herb-crusted chicken breast. You can choose to pair this meal with Pinot Noir for an extra $10. Side dishes go for $6 each and consist of Mashed Potatoes, Caesar Side Salad, French Fries, and Seasonal Veggies.

The joint offers a selection of imported, locally crafted, and domestic beers. Wines available include Pinot Grigio, Sauvignon Blanc, Chardonnay, Pinot Noir, Petite Syrah, and Reds. Domestic and imported beers included the Sierra Nevada $5.50, Guinness Stout $6.50, Angry Orchard $6, Stella Artois $7, Magic Hat No. 9 $5.50, Natty Boh $3.50, Sam Adams Summer $5.50, Miller Lite $4.50, Bud Light $4.50, and Bluemoon $6. Locally crafted beers included Union Duckpin $6, Monument 51 Rye $7, Heavy Seas Loose Cannon IPA $7, Dogfish 60 Minute IPA $6, Jailbreak Feed The Monkey $6, Brewer’s Art Resurrection $7, Flying Dog Raging Bitch $7, Dogfish Flesh & Blood $7, Jailbreak Feed The Monkey $6, and Evolution PineHople $7.

The desserts, prepared by the joint’s sister restaurant Mezze, were palatable. The Creamy Kataifi goes for $7.95 and is made up of pistachios and shredded phyllo pastry. The 2 Triangles of Baklava, which also goes for $7.95, is a delightful reminder of Kali’s court.…

Authentic Dishes at Reasonable Prices

The food selections at Fells point had a more casual vibe than the dining selections at Kali’s court. However, the creativity of the meals and quality of ingredients was on the same level as the former restaurant. Like many other places, the menu was seasonal with selections such as fried calamari served with apple fennel slaw, grilled swordfish sandwich served on a brioche bun, mahi-mahi tacos, pear gorgonzola flatbread, arugula salad served with citrus vinaigrette, as well as different sliders. Fells Point Tavern’s operating working hours were from 5 pm to 1 am Monday through Friday, and 11:30 am to 1:30 am on Saturday and Sunday. The joint also featured a “Happy Hour” Monday through Friday from 5 pm to 7 pm, where special drinks were served, and various meals sold at half the normal price (which is a nice break for your credit card, and credit in general!)

Fells Point Tavern features an excellent selection of appetizers. Gerardo’s Nachos goes for $7 and consists of a delightful stack of multicolored chips smothered with guacamole, jalapenos, cheddar jack, and black beans. The ale-steamed mussel goes for $10 and consists of a savory broth made with Dijon mustard, Belgian ale, and roasted garlic. The toasted bread is ideal for dipping. The Pear and Gorgonzola flatbread goes for $11 and consists of candied pecans and bacon. The swashbuckler goes for slightly under $14 and includes a swordfish fillet smeared with guacamole on brioche roll accompanied by Old Bay fries. Other starters include Wings $13 with an option of old bay, barbeque, or house buffalo. Firecracker Shrimp go for $13 and consist of tempura-fried sesame seeds and chili flakes. Crab Dip goes for $12 and consists of three types of cheese, warm baguette, and old bay. Cauliflower Bites are priced at $7 and consist of scallions and soy & ginger sauce. Grilled Carrots go for $8 and consist of dil and lemon yogurt. Cheese and Charcuterie go for $16 and consist of local cheese, fig jam, cured meats, and house pickles. Grilled Caesar goes for $8 and consists of granny smith apples, charred romaine, and white anchovies. Brussel Salad goes for $10 and consists of house ranch, shaved brussels, bacon, and craisins. Seafood Flatbread goes for $15 and consists of crab, shrimp, garlic sauce, and basil.

Selections from the sea include Oysters Rockefeller, which goes for $12.00 and is made up of bacon, roasted shallots, spinach, and feta. Oysters Mediterranean go for $12 and consist of zucchini, asparagus, onion, tomato, and eggplant. Fried Oysters go for $10 and consist of microgreens and pickled aioli. Branzino Cevichego for $13 and consists of cilantro, veggies, and citrus. Mussels go for $14 with a selection of coconut curry, old bay, or Nattyboh cream sauce, basil, and garlic.

Fell Point Tavern – A Mediterranean Taste at the Port.

Fells Point Tavern is a Mediterranean style restaurant located at 1606 Thames Street, Baltimore, formerly known as Kali’s restaurant. Anastacia Keramidas was the driving force behind Fells Point Tavern. She had started working at her father’s restaurant at the age of 13. Kali’s had a successful 15 years, but her father Vasilis Keramidis wanted Anastacia and her brother Alexander to get more involved in the restaurant’s affairs. Anastacia and Alexander convinced their father to transform Thames Street’s Kali’s Restaurant into Fells Point Tavern. The new relaxed joint would focus on craft beer, upscale bistro fare, and live music. Anastacia and Alexander used to hang out at bars with a more casual vibe and decided to expand their creativity using this platform. At first, the two were surprised that their father bought into the idea since Kali’s Court had experienced steady growth over the years. The idea made sense since fine dining was starting to make its way away from the community around Fells Point. Although there were great restaurants in the area, Vasilis Keramidis preferred the Bar concept more.

 

The Keramidas family decided to set up Fells Point Tavern in what was previously Kali’s dining room. The new joint would host 4 live bands every week and feature a drink program with twenty taps of local beer and craft cocktails. The mezzanine on the upper floor was redesigned into a lounge area where people who didn’t want to be next to the band could relax. The transformation of Kali’s took place at a critical period of transition for Baltimore, which had witnessed the closure of staple joints such as Leadbetter’s Tavern, and an increase of more modern cocktail styles. When setting up Fells Point Tavern, the owners wanted it to be a universal joint with a relaxed atmosphere where folks could grab a beer and catch the game or relax and enjoy good food at the courtyard outside. Above all, they hoped that the communal vibe would appeal to locals and that the joint would allow people from different backgrounds to connect in one spot. Anastacia and Alexander’s idea was to make Fell’s Point Tavern a joint for all Baltimoreans, and one where everybody feels comfortable. They picked the name “Fell’s Point Tavern” because it was strong and simple yet to the point.

 

Fell Point Tavern’s setup featured a laid-back, sophisticated and inviting dark wood setting with a lively and comfortable atmosphere. It maintained the architectural interests of Kali’s Court with the dark woods, old brick arches, and the magnificent bar. Still, it added a modern industrial flair with a concrete floor, revamped mezzanine floor, communal tables from vintage reclaimed wooden furniture. The space also featured a cozy sitting area with bench-style window-side tables, communal lounge area, a sofa with pillows, and brass and mahogany accents. The beautiful terrace that people traversed when making their way into Kali’s Court was made more lively through an outside patio. Fells Point Tavern’s new design fit perfectly with the historical and outdoor theme of Fells Point, and folks could enjoy bistro-style food, Baltimore’s most exquisite meals, and a selection of local craft beers. The new concept made it possible for the owners to utilize the courtyard space for special events fully. The restaurant has received many positive reviews from diners who expressed their satisfaction with the quality of meals served at the restaurant.

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