Press

50 Best Restaurants in Baltimore Baltimore Magazine — February 2017
"The hot pink neon sign leads us inside to a land of Zandunga and mariachi music, Oaxacan wall tapestries, white string lights, and melting candles. Once the spell has been cast, you’ll feel like this is the only life you’ve ever known." Baltimore Magazine
36 Hours in Baltimore New York Times — April 2017 How Lane Harlan shaped Baltimore's drinking and dining scene Baltimore Sun — February 2017
"These days, Harlan features about 75 bottles of mezcal on Clavel’s menu and is so bent on increasing understanding about the special spirit that she travels with her bartenders to Oaxaca every year. “They need to see what I see and know in order for this to work,” she says. Baltimore Sun
Clavel in Remington is a Joyful Taqueria Baltimore Sun — July 2015
"The refreshing Sinaloense presents lime-and-chili cured shrimp with tomato, serrano peppers, cucumber and onion in a crisp tostada shell. Eating the aguachile, a plate of butterflied shrimp dressed a spicy cilantro pesto, makes you feel like you're sitting on the coast off Mazatlan. Baltimore Sun
Top ten spots to celebrate National Margarita Day Baltimore Magazine — February 2017
"From the interior greenery to the house-made tortillas, everything about this Remington hangout is meant to mimic the atmosphere of owner Lane Harlan’s beloved Oaxaca, Mexico. The top-notch beverage program—which makes use of house-grown ingredients like hibiscus and squash flowers—features a collection of unique margaritas including a fresh cilantro honey version and the signature “Mezcalita” garnished with grasshopper salt Baltimore Magazine
Best new bars in America, 2015 Thrillist — December 2015
"You have almost no choice but to get the Mezcalita with the tres chiles shrub, and follow it up with the “bitter margarita,” the Santa Sangre, which actually has Campari in it. And then order all of the tacos and the queso fundido, so that bitter drink has some fat to cut through. Thrillist
Top Ten Baltimore dishes of 2016 City Paper — December 2016
"There’s a powerful simplicity in many of Clavel’s offerings—an artful paring down of a dish to three or four ingredients, resulting in a harmony we don’t often find on more showy menus elsewhere. Time-honed tradition is part of it, too. Take the quesadilla: The menu boasts that the tortilla is “made from a 5th generation recipe,” piled with melted queso chihuahua. You can choose from several fillings if you’d like to add meat (or the two vegetarian options) for a couple bucks more—and while we love the tender, tangy cochinita pibil, our favorite is the carne de res (seared sirloin tips) which comes topped with salsa chamán (roasted ancho chiles, tomatillos, garlic). Dab a few spoonfuls of the creamy, mild salsa on top of that, and let the sublime soak in. City Paper
Remington is the Neighborhood you need to know Baltimore Magazine — November 2016
"When you need a getaway, this hipster-chic Mexican taqueria (above) is a must for its minimalist aesthetic, homemade tortillas, and spicy mezcalitas. Baltimore Magazine
Where to eat now, Baltimore Baltimore Magazine — October 2016
"Lane Harlan’s Oaxacan mezcal and tequila bar has been a game-changer ever since it opened in the summer of 2015. The margaritas are legend. The ceviches are the very best in the city. The queso needs its own fan club. And the tacos—especially the mahi mahi with HEX Ferments slaw and a veggie version with chile poblano, corn, onion, and crema—are a sight for sore eyes. If you want to be in the know, just go. Baltimore Magazine
Carlos Raba and the road to Clavel Charm City Cook Blog — June 2017
"Adela was literally raised on a farm in the jungle in Peru. The jungle! I just knew there was something I really liked about her…and Raquel, her hard-working hands. She is so high energy, so charismatic. She is willing to work all the time. And, look at Concepción, who worked in kitchens all over Baltimore for the last 15 years. He was always hired to work with meats, to replicate other chefs’ work. No one really let him cook his food. Now he is creating his own dishes at Clavel. Like the chicken mole taco with queso fresco. That’s all him. We have the best people. Charm City Cook Blog
How Baltimore Quietly Became the Coolest City on the East Coast Travel and Leisure — July 2017
“If you’re a creative person, you can really make a big mark in the city by doing what you’re passionate about,” Travel and Leisure
Artisanal Ice is Having a Moment in Cocktail Bars Around the Country Baltimore Magazine — July 2017
“The modern cocktail didn't exist before the advent of ice being shipped around the world,” says Lehn Robinson, who helps run the ice program at Clavel. “We create these beautiful, fleeting things to honor that history, in the hopes that it won't be forgotten.” Baltimore Magazine
8 Must Try Restaurants in Baltimore Zagat — November 2017
"Chef and co-owner Carlos Raba cooks the food of his ancestors — including tacos featuring house-butchered meats and tortillas made with a family recipe — from the Mexican state of Sinaloa. " Zagat
What $10 gets you at 10 Baltimore-area restaurants The Baltimore Sun — December 2017
"At Remington hot spot Clavel, $10 can get you two flavorful, seafood-centric tacos." The Baltimore Sun