Chef to Open New Concept in Baltimore Food Hall R. House

    Industry News | February 18, 2016

    In an effort to share his love for coffee and eggs, Dave Sherman, chef and owner of Hampden’s Café Cito, will open his newest coffee and breakfast operation, Ground & Griddled, in R. House this fall. Located on the first floor of a 50,000-square-foot historic automobile showroom and garage in Remington in Baltimore, Maryland, Seawall Development’s $12 million food and drink emporium, R. House, will be a launch pad for 10 of Baltimore’s most exciting chefs and their culinary concepts.

    “Ground & Griddled will be a destination where both the food novice and super foodie can come and enjoy unpretentious breakfast and brunch cuisine with ridiculously warm hospitality,” Sherman says. “My mission is to make people feel completely comfortable asking questions about different coffees, techniques, and menu ingredients so that they can really enjoy their experience. I just want to share my love for coffee and eggs with everyone in Charm City.”

    Though Sherman’s menu is still largely in the works, his plans for Ground & Griddled include made-to-order egg sandwiches and fresh made sides. The concept also will offer unique lunch sandwiches like a wagyu beef “breakfast burger” with caramelized onions, bread and butter pickles, Cheddar cheese, and his special G&G sauce with an egg on top.

    “We’ll be serving up real food, responsibly and locally sourced, made to order at a price folks can afford. I want people to come in get some of the best coffee, breakfast, and hospitality in town—all in a quick turnaround so they can get on with their day if the need to, or hang around R. House if they choose,” Sherman says.

    G&G will source coffee from Stumptown—a roastery out of Brooklyn, New York, and Portland, Oregon—as well as other craft roasters around the country. Customers will be able to order a wide swath of beverages from $2 coffees to espressos and green tea lattes or several on-tap cold brews options. Sherman plans to make nut milks on-site, and hopes to collaborate with other chefs at R. House to create innovative concoctions for guests to enjoy.

    David Sherman started off washing dishes in high school and hasn’t stepped out of the kitchen since. Trained by a Spanish chef while working in San Francisco, it was there he opened his first restaurant called Big Sherm’s Fresh Sandwiches. Three years later, he sold the shop and enrolled in the Culinary Institute of America. When he graduated, he spent time traveling and eating his way through Spain, France, Holland, and Belgium, but this native Baltimorean returned home. After years of opening various restaurants including Nasu Blanca—a Japanese and Spanish restaurant in Locust Point—two years ago he opened Café Cito in Hamden, which offers breakfast, lunch, brunch, and even a four-course BYOB dinner the First Friday and Saturday of every month. Café Cito, a small café dishes up Spanish-inspired café cuisine, delicious Stumptown Coffee, and has a primary focus on service and hospitality. This fall Sherman will open Ground & Griddled inside Remington’s new style of food hall, R. House.

    News and information presented in this release has not been corroborated by WTWH Media LLC.