Japchae and bibimbap, anyone? Starting July 2, those craving Korean cuisine can find both at Peabody Heights Brewery.
Earlier this week, the Abell brewery announced that it was launching The Concession Stand, the first Peabody Heights-owned food truck. With plans to serve Korean-fusion fare, its name, as Orioles fanatics may have guessed, pays homage to the team’s old stomping grounds.
“We’re located on Old Oriole Park number five, which was a historic stadium that hosted the Orioles and also the Negro Leagues,” said Amy Reid, the brewery’s events manager.
“We have a really cool history where we physically are. We wanted to stay on the theme of baseball history, and The Concession Stand is our way of doing that.”
One motivating force behind the launch of the new truck was to obtain a full liquor license, which, in Baltimore City, means a percentage of a brewery’s bar sales must happen through food. Another goal was for Peabody to establish its own culinary presence, which required a unique menu.
Chef Anthony Lanasa, who says he was inspired by the Korean heritage of Peabody Heights co-owner Eddie O’Keefe, was the one to make that happen.
“We got loads of applications from some very qualified people, but [Anthony] just had a really great vibe and just gels really well with the whole Peabody community,” Reid says.
Lanasa’s menu features shareables like mini scallion pancakes, spicy pork belly, and tteokbokki, seared rice cakes in a gochujang and garlic glaze with sesame seeds, mozzarella cheese and scallions. Fans of kimchi, a traditional Korean side dish made with salted and fermented vegetables, can order kimchi-spiced popcorn or kimchi dumplings served with sweet potato noodles as a satisfying snack.
Entrees, most of which are customizable with ribeye, fried or grilled tofu, or chicken, include japchae (sweet potato glass noodles with veggies), a Korean-style smashburger, and sourdough grilled cheese with kimchi.
“Although these are simple dishes, we thoughtfully prepare them with small unique twists,” said Lanasa, who can’t wait for guests to order the Korean-style fried hotdog (or tofu dog) and bibimbap.
Made with white rice, lettuce, bean sprouts, and a rainbow of fresh veggies with one sunny side up egg, and served with gochujang aioli, “the bibimbap is such an approachable dish,” he said. Lanasa’s adaptation is traditional, with one unique exception: his own housemade scallion vinaigrette utilizes Peabody’s Old Oriole Park lager. He suggests pairing the dish with the brewery’s Butch Garden wheat ale.
Though Lanasa’s use of flavors are extravagant, his price points are within the ballpark limits, with all appetizers priced from $4-10 and entrees ranging anywhere from $10-16. Reid, who has her sights set on the fried Korean tofu dog, applauded Lanasa’s efforts to make sure the menu offered gluten-free and vegan options.
“I feel like there’s something for everybody with dietary restrictions, and also just in terms of the variety of foods,” she says.
In addition to a full bar in the future, Reid says diners can look forward to collaborations with Baltimore eateries including Ekiben and Toki Underground. For now, she and Lanasa are excited for Peabody Heights to make its culinary mark.
“It’s really exciting, and I think it just makes a lot of sense for us. Food is such a part of all of our events, so it’s cool to have our own branded entity,” she says.
The Concession Stand will coincide with brewery hours.