Maryland’s largest city is abundant with secrets and hidden places that often surprise and please us with unexpected outcomes. Located in south east Baltimore's neighborhood of Canton lies one of the best kept secrets, Bartenders. A Bar that I could describe as a pizza joint that married a sports bar and had kids that were born to cook. The regular customers affectionately refer to it as “The Rec room.”
Bartenders
Story and Photos by Josh Rudderforth
When I walk in I notice the stocked wall behind a pair of very busy bartenders. The first floor bar seems small from the outside but a good layout inside creates an open and spacious room for the size of the building. Working the shift was one of the owners of “Bartenders”, Dave Spence.
Dave and his business partner Danny Coker started Bartenders in November of 2005 and have gained a local following of loyal customers. One individual sitting at the bar, whom we will call “Bar Patron #1,” describes “Bartenders” as “My Living Room.” I take a seat in a booth where I am accompanied by a good friend and relative Branden and we look over the menu. We order our drinks and begin what is one of my finer evenings in Baltimore in quite some time.
Bartenders is what a bar would be if you wanted to open one yourself. The menu was enticing and simple, nothing confusing or overbearing. Enough options to encourage trying something different and each item sounding more appetizing than the next. Branden and I decided on a Miller, a Natty and “The Greco”. Miller and Natty being self explanatory, “The Greco” is pizza. Only this pizza reads as if pizza was invented for seafood lovers. House-made sauce, lump crab, shrimp, Mozzarella and Parmesan. We figure it would be a sure thing. The savory smells from the kitchen float down the bar and out the front door inviting passersby to come inside.
Looking around the room we noticed a number of people wearing jerseys for a sport called AusBall. Dave explains that “Bartenders” sponsors the Canton league of Ausballers. The Rules are a mix of American Football and rugby invented by the Aussies. So if you want full details on the rules and regulations I would recommend either going to Bartenders on a Wednesday or Contacting Denis Ryan of www.ausball.com for details. Hopefully I can get a story on the sport in the future.
“The Greco” arrives and its aromas jump start my senses. The crab, shrimp, and melted cheeses combined with Italian seasons and the fresh smell of bread are more than mouthwatering. The first bite was like tasting a crab cake for the first time. Memorable. Exciting. Addicting. The shrimp tasted fresh and there was lump crab meat in every bite. The house made sauce is perfectly seasoned and not overpowering to the pie. When I got to the crust, it was as though an herb garden was baked in. Crisp scorched cheese and toasted crust hid the soft chewy and warm dough inside. It was hard to imagine putting it
down. Branden sat across from me with no appetite when we sat down, only to succumb to the smell and sight that is like a fresh baked succubus (this pie stole my soul.) His reluctance turned into submission and we sat quietly eating until we were full. We finished our meal and moved to the bar.
I sat down next to a young woman named Katie and after striking up a conversation she informs me that this was her first visit to Bartenders. She is visiting a cousin from out of state. A few people at the bar overhear our conversation and immediately call for a toast. The house shot at Bartenders is a shot of Irish Mist. Gladly every one toasts, tips it back and declares that Katie has had her Irish Mist cherry popped. I ask her if I can use a photo of her for the story and she insists only if it is a good photo. I guess we will see what the consensus is on the photo.I look over and notice a large container of what I think is Crush. The popular orange drink reminiscent of orange julius. I ask Dave for a sample and he tells me what it is while he pours. “We call it Highland Town Crush. We originally called it the Luke Scott for Orioles
Dave looks like everyone's favorite college buddy. A smile etched on his face while he works. He genuinely enjoys what he does, and is happy with the outcome of his business and success. “Sorry about being so busy,” he says in a cheerful and semi apologetic voice. The tempo in the bar is fast and customers line the bar after the late afternoon crowd dissipates. “Bartenders is about making people happy, ” says Dave, then he tells me about the “Shave Dave for MS” campaign. “ It was an idea that came about late one night. I grow out a beard and have people vote on a specific style of beard and which ever gets the most votes wins.”
I look down the bar and notice that every one is relaxed and thoroughly enjoying their evening. “About 80% of our business is from regulars. They are the most important, personally, and we love what we are doing for them,” Dave tells me. A statement backed up by the people lining the bar sharing stories, toasting to good times, and sharing a few laughs.
first basemen Luke Scott, and then renamed it The Gadkins after Gary Adkins and finally The Wiggy after Ty Wigginton. Eventually we got sick of rotating first basemen in the off season and labeled it Highland Town Crush. Its specifically orange for the Birds.” He sits the glass in front of me and I take a sip. It was sweet, tangy, with a slightly bitter finish and hints of melon.
Photo Courtesy of Dave Spence
Photo by Josh Rudderforth
Photo by Josh Rudderforth
Photo by Josh Rudderforth