Restaurante Tio Pepe
10 E Franklin St
Baltimore, MD
443-863-8808
Twas a friend’s birthday and Tio Pepe was her choice of choices so off we all went for a quick scoot down the JFX and but one right turn to land in the public parking garage directly across from Tio Pepe. It wasn’t our first time there and certainly won't be our last; they do things well at this Spanish landmark.
I don't know just how long Tio Pepe has been in business but it surely one of those restaurants in Baltimore that have established a regular clientele over decade and are recognized a restaurant for that special occasion.
We were escorted right in on the Sunday night we visited but I have to warn you that there is usually a bit of a wait even with a reservation. Without the reservation on a busy night the wait list is hours long.
The decor is something like that of a grotto, a noisy grotto. Or perhaps it is reminiscent of catacombs as this is one of those restaurants you have to step down into to enter.
The wait staff is professional with many of the waiters having worked there many years. Fresh bread and free (yes, free) water arrives immediately after you are seated and our attentive waiter was on the spot to tell us about the specials and take our drink orders. I venture that 80% of those dining at Tio Pepe order the house sangria rather than a bottle from their very complete wine list. The Sangria is a trademark of Tio Pepe and arrives in a pitcher full of wine and fresh fruits.
The wine can either be a full bodied Spanish red or white with triple sec and brandy mixed in, along with the prerequisite slices of apple, oranges and lemons - and ice. It's a party in a jug.
The menu is deep, very deep. The appetizers and salads can be quite amazing although I would not order the onion soup I had again as it was a bit mild for my liking. The star of this course was the shrimp marinated in garlic sauce, a bowl of ample shrimp in a zesty sauce.
It was my intention to convince another of us order the Paella for their entree as it is only prepared for two and provides two huge portions ($52.50 for both). But this night they had roast suckling duck as a special on the menu and my friend suggested there was none to be compared with in Baltimore. So I forced myself to try it. Another had the crab cakes and Debbie ordered the escalloped veal with ham & Swiss cheese (go figure?)
The two orders of roasted pig came out as huge portions in a delightful brown sauce and black beans. Really huge with crackling skin and hardly a bone on the plate. So much so that both of us took at least 1/2 of our entrees home for a big leftover meal the following night. The beans I was not so enthusiastic about.
The two crab cakes were typical Baltimore portions, huge two inch thick slabs of backfin crab. There had to be some filler in them I suppose but none that we could detect. You don't order crab cakes in any restaurant and expect a bargain, what you hope for is perfection. These were perfection and one made the trip home with that piggy bag.
Debbie loved the veal and indeed it was a large serving over saffron rice and too much to finish that evening. It may not have been a true test of the Tio Pepe kitchen but hey, some people I know only like macaroni and cheese.
People rave about the desserts at Tio Pepe but I am always too full for dessert. How is it that the others at this meal couldn't finish their entrees but could find room for slices off the chocolate - crème cake / log? They loved it so, what the hey.
Now Tio Pepe is not a bargain restaurant but I am here to tell you that there are many restaurants in Baltimore that don't do as well for far more moolah. Our very good meal for four, with a pitcher of sangria and a respectable tip came to $120 per couple. Many a special occasion restaurant in the Baltimore area would have come to $200 per couple.
Parking is an additional $10 at the garage but then few restaurants in Baltimore still offer free parking (The Prime Rib does).
If you check out the Tio Pepe menu on line I'm sure you will find several dishes to your liking and you'll quickly understand the popularity of the restaurant after being seated.
