"New Orleans meets Baltimore at Ethel’s Creole Kitchen, where chefs Ed Bloom and Nick Creamer capture the essence of Crescent City flavors in their two-story restaurant. Under the tutelage of the late Louisiana chef Paul Prudhomme, Bloom picked up a love for Creole and Cajun cuisine. He and Creamer use Maryland staples to put a local spin on New Orleans classics like jambalaya, gumbo, and fried Chesapeake oysters served with remoulade. To really get into the spirit, order a Sazerac, the official cocktail of New Orleans." - Jess Mayhugh, Eater Staff
Ethel’s Creole Kitchen/Facebook
