Hersh's Pizza and Spirits gets wood-fired for fall

Fall menus 2012

  • This is the Wood-Fired Hanger Steak with porcini rub and oven-roasted rutabaga, a fall 2012 menu item at Hersh's Pizza in South Baltimore. Photo courtesy Hersh's Pizz
This is the Wood-Fired Hanger Steak with porcini rub and oven-roasted… (Photo courtesy Hersh's )
October 12, 2012|By Richard Gorelick

At Hersh's Pizza and Drinks down in South Baltimore, Josh Hershkovitz has started factoring in some new fall dishes, like a wood-fired hanger steak with porcini rub and oven-roasted rutabaga; prosciutto-wrapped treviso (think radicchio) with balsamic vinegar and Grana Padano. He'll be adding in more fall appetizers and entrees, too.

Of course, a lot of the things on Hersh's pre-set pizza list sound like they're made for fall, like the kale and pistachio, with fontina, pecorino Romano and garlic, and the clam pie, a beauty with shredded mozzarella, garlic, lemon, parsley and pecorino Romano.

But, dig these new cocktails from bartender Jamaal Green:

Green's version of the Apple Cobbler uses house-infused Honeycrisp apple vodka, apple cider, fresh lemon and demerara syrup. The Oregon Sour is Luxardo amaretto, Booker's bourbon, egg white, demerara syrup and fresh lemon juice.

But the must-try cocktail of the young season might be the Linus Van Pelt, a concoction of house-infused spiced rum, Hum (a botanical liqueur), sweet vermouth, housemade pumpkin and syrup. The LVP is topped is garnished with a freshly roasted housemade marshmallow.

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