Hersh's is much more than just pizza - Baltimore Post-ExaminerBaltimore Post-Examiner

Hersh’s is much more than just pizza

Their logo, a woman eating a slice of pizza with ooey, gooey melted cheese running from the slice to her lips denotes that this is the item to indulge at Hersh’s located in Baltimore’s up-and-coming Riverside neighborhood.

True, they have amazing pizzas from the wood burning oven – the selection changes as do the seasons. A recent media dinner had us partaking of new winter pizza offerings: Fumo e Fucco pizza, smoked mozzarella, grana padano, fried eggplant and for a nice little kick a, chili oil finish and the Kale & Pistachio pizza with fontina cheese, garlic, crushed red pepper and pecorino cheese

Initially, the restaurant was Hersh’s Pizza but a quiet re-branding of the name to Hersh’s lets them emphasize their commitment to the Italian kitchen with housemade cheeses, pastas and charcuterie.

Hersh’s is a two-floor space, with the bar on the first level along with tables for dining. Stunning murals painted on the brick walls on the first and second level add to the atmosphere.

Our evening kicked off with Hersh’s Manhattan (White whiskey, suze and bitters) with each course being paired with an appropriate Pinot Noir with the appetizers, Pilsner with the pizza and Prosecco with the house made Tagliolini with gulf shrimp and the wood-fired crispy lamb breast. The grand finale was their tiramisu with the Amaro. So sure, you can grab a beer but why not a great cocktail instead.

Chef Josh Hershkovitz’s passion surely showed on his wood-fired octopus with fried potatoes, housemade pickles, nduja and finished with a lemon aioli – it was a real highlight of the evening. I don’t often use the term tender and octopus in the same sentence but I am here.

For those of you in the “burbs” don’t concern yourself about parking or anyone on the weekends – free parking is available nearby at the National Federation of the Blind. On my visit, a weeknight, I was able to park right across the street.

They have numerous continuing events including their Anti-Temperance Society: Monday evenings at 6:30 pm, informative classes on what fills your glass: cocktails, booze and tools to fix at home, craft brewing, and more.

They are open six days a week for dinner, closed on Tuesdays.

Hersh’s – 1843-45 Light Street – Baltimore, MD 21230 443-438-4948 www.hershs.com Facebook, Twitter & Instagram: @hershspizza


About the author

Dara Bunjon

For Dara Bunjon if it is food, Dara Does It, in fact, that is the name of her company which offers creative solutions for the food industry the likes of public relations, marketing, social media, cookbook compilations, food styling, culinary events, networking and freelance writing. You will now find Dara applying her broad range of culinary skills as a food stylist for television chefs/cookbook authors the likes of Steven Raichlen, Sara Moulton, Nick Malgieri, and Nathalie Dupree. Dara Bunjon lives, eats, dreams and writes about food and isn’t hesitant to share her views and experiences about restaurants, culinary trends, recipes, cookbooks or even her childhood food memories. She has been on the food scene for too many years to mention. Known both in Baltimore and nationally, Dara Bunjon is a former member of Women Chefs and Restaurateurs’ national public relations committee. In the past, she has written for Style Magazine, Foodservice Monthly, Mid-Atlantic Restaurant Digest, Urbanite and other sundry publications. Since 2004 she has maintained an award-winning food-related blog called Dining Dish. She co-authored her first cookbook Yum! Tasty Recipes from Culinary Greats in association with Studio Spear. And has written Baltimore restaurant reviews for Gayot.com Dara believes food is subjective; everyone’s taste is different and she enjoys bringing you to her table to commiserate and enjoy lively discourse. Considered one of Baltimore’s food influencers, you can follow her on Twitter and Instagram @daracooks. Contact the author.

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