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Hersh’s Offers Double Fried Sundays and Chef’s Table

March 26, 2014
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PHOTO BY SAM HOLDEN

In keeping with the ever increasing number of special-nights/pop-ups/chef-takeovers happening around town, Hersh’s, the oft-overlooked South Baltimore pizza and pasta house, has decided to jump into the fray with double fried Sundays and a chef’s table option.

Every Sunday, diners have the option of plopping down $20 for a serving of, you guessed it, double-fried chicken, sides of polenta and braised greens (sides may change depending on availability), and a draft beer. Not a bad deal considering the well curated beer list at Hersh’s. But what really makes the chicken unique, they claim, is that it’s the only Calabrian style fried chicken in the city, a style originating from the south of Italy (toe of the boot) that features a sweet and spicy chili sauce.

A chefs table is also now offered (one week notice required) which goes for $60/person and includes 4 courses, each paired with a cocktail, wine, or beer. “We’ve always loved to give guests a dinner party experience,” says Chef Josh Hershkovitz. “And this takes all of the decision-making off them and lets us entertain, create a tailored menu, and show them what we do best. It also gives guests a preview of new dishes that haven’t yet debuted on the menu, like pork cheeks with polenta and braised walnuts.” Two of our favorite words: Pork and Cheeks.