301 West 29th Street, Baltimore, MD 21211 | Remington
KOREAN BBQ CAULIFLOWER Ⓥ / GF
Crispy Cauliflower, tossed in our Signature Tangy Korean BBQ, topped with Garlic Chips, Black Sesame, & Fresh Cilantro
PAPAS BRAVAS Ⓥ / GF
Crispy Multi-color Potatoes tossed with Green Onion and Cilantro and served with Ⓥ Aji Amarillo Dipping Sauce
MORE THAN A BITE
SOBA NOODLE BOWL Ⓥ / GF
Warm Buckwheat Soba Noodles Sautéed with Tempeh, Broccoli, Bok Choy, Carrot, Red Cabbage, Bell Pepper, & Mushroom, tossed with our House Garlic Ginger Kyoto Sauce, and topped with HEX Kimchi.
CHANA MASALA Ⓥ / GF
Hearty, Aromatic Stew of Chickpeas, Tomatoes, Turmeric, and Garam Masala. Served over Coconut Brown Rice.
KOREAN BBQ CAULIFLOWER BOWL Ⓥ / GF
Crispy Cauliflower, tossed in our Signature Tangy Korean BBQ, topped with Garlic Chips, Black Sesame, & Fresh Cilantro, Served over Coconut Brown Rice
KEEPIN' IT LEAFY
BLACK GARLIC KALE-CAESAR Ⓥ / GF
Local Kale, Roasted Tempeh, topped with Nut Seed Parmesan, and Crispy Chickpeas, served with a Ⓥ Black Garlic Caesar Dressing
HARVEST Ⓥ / GF
Local Mixed Lettuces, Quinoa, Roasted Sweet Potato, Crispy Chickpea, Red Onion, Pumpkin Seeds, Craisins, served with Ⓥ Lemon Tahini Dressing
WHAT A HANDFUL
FUNGHI PHILLY Ⓥ
Sautéed Wild Mushrooms, Onions, & Bell Peppers, topped with a Ⓥ Cashew Cheese Whiz, & served on a Freshly Baked, Rustic Sourdough Baguette
REMINGTON RUBEN Ⓥ
Smoky Beets, Fermented Kraut, Baby Lettuces, with Ⓥ Thousand Island, served on Fermented Rye Bread
BREAKFAST / BRUNCH
** (10 - 11:30 Weekdays) (10-1pm Weekends)**
TOFU VEGGIE SCRAMBLE Ⓥ / GF
Spiced Tofu, Scrambled with Kale, Wild Mushrooms, Peppers, Onions, topped with Avocado & Radish
PUMPKIN, APPLE QUINOA PANCAKES Ⓥ GF
Pumpkin, Apple Quinoa Pancakes, served with sliced apple, topped with a Dollop of Ⓥ Coconut Yogurt, Pumpkin Seeds, & Coconut Flake, with a Cinnamon, Maple Drizzle
Stall 11 is located inside R. House, a European style food hall showcasing the concepts of 10 talented chefs and food entrepreneurs. Our menu reflects modern twists on plant-based street food from around the globe. It features eclectic ingredients sourced from Maryland's biodynamic farms & our very own growing operations.
Stall 11's restaurant, market space, reflects the nexus of Urbanity & Plant Growth, symbolizing the 21st Century Sustainably City. Stall 11 embraces the nuanced culture of art, technology, entrepreneurship, and grit that drives our city forward, yet we are grounded by the history and heritage of our pastoral roots. We seek to use food as a catalyst for urban regeneration, and our restaurant / market stall will challenge Baltimore City to evolve their perceptions of Farm to Fork.