Its hip to be square!
And it’s definitely pretty hip at Joe-squared, a small restaurant on East North Avenue a block away from the colorful North Ave. Bridge and a few blocks from MICA. The restaurant does not disappoint its artsy neighborhood; in fact, MICA students are known to flock here for the extensive bar, gourmet pizza and live music.
But why is this place so “Baltimore”? Well, its not authentic to the city. You could find this place in any city; the distinguishing factors are the use of local art, music and last but not least local ingredients. In fact, not only are many of the ingredients used at Joe-squared local, but the free-range chicken used at the restaurant comes from Springfield Farm right outside of Baltimore, family-owned since the 17th century. How much more Baltimore can you get than supporting longtime local businesses?
The food and atmosphere is boho and edgy; local art adorns the dimly lit restaurant and a simple but exceptionally-stocked bar, and a performance area takes up the front third of the restaurant. Posters for local music performances line the walls and mica students file in for drinks and pizza. The food, though, is the most artistic thing in Joe-squared. The super-extensive menu has everything from gourmet chicken wings (spicy orange-jalepeno, anyone?), a page of flavored risotto and some of the most exotic, creative pizza I have ever seen. DISCLAIMER: I work in a pizza restaurant that has what I consider to be some of the best pizza ever. I am a pizza snob. I eat pizza almost every day and it is delicious, wish fresh, interesting ingredients and the best-tasting chewy crust. However, Joe-squared’s pizza is a completely different animal. The crust is thin and crunchy, the ingredients are a little more off-the-beaten-path, the sauce selection more extensive and the baking style is different (Joe-squared is coal-fired) making for a different flavor, texture and experience altogether.
After enjoying our debate on which beer to procure from the long, long list of domestics, imports and exotics, my parents and I decided on two 12” pizzas: the clam and bacon pizza and the weekly pizza special, which was the Cajun pizza (Brian wimped out and got pasta, but he DID try their 18-pepper chicken wings and calamari). Everything was delicious, complex, fresh and hot. The service made the food even better; everyone was friendly, helpful and attentive. Sort of like being waited on by a good friend.
Overall, the food is delicious. It brings authentic Baltimore cultural flair to the table (literally) in what has to be some of the best pizza ever. It’s a little on the pricey side, but when you split a 12” pizza with someone and have two drinks each the tab evens out to about $30, which is very accessible to the average MICA student or young professional (the avg. crowd demographic, from my observations). I think I’ve definitely found a new Baltimore favorite, where I can get European beer or Puerto Rican rum but still get crab on my pizza and listen to local talent. This is definitely the best of ALL worlds right here in Charm City.
References:
http://www.joesquared.com/
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