Clavel

"If education and transparency are key to an excellent mezcal program, then Bar Clavel is among the best. "Never have I had so many people tell me that Bar Clavel’s mezcal guest education is rivaled by none, my bar included," says Reis. "Wearing ethics on their sleeve, Clavel is leading the mezcal movement in an area where it is the first of its kind." - Dylan Ettinger

"Plants in clay pots, twinkling string lights, and simple white walls transport diners at this concrete, Sinaloa-style taqueria in Old Goucher as plates of bubbling queso and silver trays of tacos, ceviches, and more from fly out of the kitchen. Smoky mezcal stars at the James Beard-nominated bar and the chefs grind their own corn for masa in a newly added nixtamalería." - Jess Mayhugh, Eater Staff

"Baltimore’s Clavel Mezcaleria was a contender for Outstanding Bar." - Tierney Plumb

"Clavel is a family-run mezcaleria and taqueria where the drinks and food are so authentic and fresh, you'll think you just crossed the border. The drink menu is as mouth-watering and extensive as the enticing menu, which features individually-sold tacos, fresh cheviche options, all of which centers around their homemade tortillas from a fifth generation family recipe." - Ashton Design

"For an introduction to Baltimore’s food scene, there’s no better place to start than Clavel—it’s the city’s buzziest restaurant and Maryland’s first mezcaleria. Tortillas are nixtamalized on site, with corn from small producers in Oaxaca and Puebla, and they’re best experienced by ordering the tamales loaded with elote and queso chihuahua, hongos con huitlacoche, and barbacoa de borrego tacos. This spot is always busy, so come early for a better chance at securing a wooden stool at Happy Hour for margaritas and queso fundido. The team behind Clavel also runs the speakeasy W.C. Harlan and wine bar Faddensonnen—both are located nearby on West 23rd Street in Old Goucher. " - Michele Berry