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"In Baltimore, the Wren is modeled on Irish and British pubs with a focus on socializing rather than formal dining: conceived as a straightforward gastropub, the team uses two induction hobs and a convection oven in a corner of the bar to prepare thoughtful small plates like lamb mince, toasties, and a terrine with brown bread; national attention that landed the Wren on 2025 best-new lists changed the casual atmosphere and forced the space and menu to evolve (serving food in both the front bar and back lounge) as crowds out the door tested the limits of their minimal kitchen." - Nick Mancall-Bitel