Sugarvale

In short, this place has a nice, intimate atmosphere but poor service. I came here with 3 girlfriends on a Saturday night and was very happy to have found a bar that wasn’t so loud we’d have to shout to hear one another. However, the bartender had a condescending attitude and was very difficult to get a hold of. It took us over half an hour to get our check from him once we were ready to leave.
The crafty cider was great, but what I ordered off the food menu left a little to be desired. The onion dip was delicious but unfortunately topped with swiss cheese that solidified by the time it reached our table. It was impossible to share or divide up the cheese. I would have preferred gruyère (which melts more readily) or having the swiss cheese served above a tealight to keep it melted. And the deviled eggs were completely overpowered by horseradish! I couldn’t finish even one egg because it was so bitter and unpleasant. The piece of duck ham on top of the eggs is literally the thinnest smallest bit of meat I’ve ever seen and I could not taste it at all over all the horseradish.

Great atmosphere and good wine. A great new spot in Mt Vernon. The cheese is very tasty but a bit pricey for the amount you get.

Wow, what an amazing hidden gem! The food is amazing, the wine is affordable and yummy! The staff her is knowledgeable and friendly. Truly a wonderful night out!

So it has been a few weeks since I visited here and I am always behind on my reviews that I need to write, but I wanted to make sure I wrote about this place because it could easily become one of my favorite places if I lived in Baltimore full time.
Nestled in an English basement is Sugarvale, which sounds like more of the name of a neighborhood than a bar and restaurant. Don’t let that fool you — they have some interesting cocktails and food options, and they’re delicious.
I opted for a gin-​based cocktail, being a little more brave than I usually am since gin is probably my least favorite spirit. Not only could you barely taste the peppery weirdness of the gin, but it was surprisingly refreshing! For an appetizer we shared the beef fat candle, which sounds weird and gross but is very tasty. Essentially they take beef fat, let it harden into a «candle» and then burn a wick that melts the fat to sop up with delicious bread. Really, really awesome, too.
My girlfriend and her co-​worker had already crushed 80% of the cheeseboard they ordered too, so I was unfortunately not able to fully sample it, but the little bit that I did try was good! I’m pretty certain it had rabbit meat… maybe it was duck… for the crackers and cheese and sausage.
Super cool bartender too — don’t remember your name, but I think you had Zelda Triforce earrings, so from one gamer to another — props on the great drinks and props on the fellow Zelda fandom, haha.
Check it out! It’s new, but I hope to go back for an entrée soon.

My friend and I had a drinks date here and enjoyed cocktails served by a Bradley Cooper lookalike (seriously, it was unnerving.) I will admit to ordering the Oriole Reviver solely based on the name — a twist on classic cocktail that honors my poor bedraggled team, who just. Cannot. Get it. Together. Hang on, I need a moment.
Okay, I’m back. Since we visited, they have updated their menu to include not only ingredients for each cocktail, but also proportions! This kind of generous and collaborative spirit is completely unprecedented in the craft cocktail world, and I LOVE IT. Now I can try their drinks at home so I know what to order there, because that Oriole Reviver was just a little too bitter for my taste. My friend’s cocktail has already been rotated out, but it was a summer cooler with a nice dose of fruity shrub; I think she found it overly sour, but I loved it.
Both Bradley Jr. and the other gentleman behind the bar were extremely friendly and helpful, going into great detail about the differences between certain specialty liqueurs and even giving us a sniff of a top-​shelf Japanese whisky. I was considering ordering another round, but the bar stools were just not comfortable for someone with short legs, and the tiny seating area was getting more crowded by the moment. We saw some great charcuterie plates coming from the kitchen, though, so we’ll have to come earlier next time and snag a table. See you soon, Sugarvale!

I spent a Friday night at this place with a few friends and absolutely loved it.
They have a pretty decent drink selection ranging from wine, beer (six dollars each) and cocktails (nine dollars each). Drinks are pretty decent, in all honesty nothing amazing. However their charcuterie plates are absolutely delicious. We had the chefs choice… which gave us a little bit of flavor of everything and it was amazing. Each one has their one unique flavor.
There aren’t too many seats but overall the wait isn’t too long. It’s a fairly laid back place, not pretentious at all. Music isn’t too loud so it’s a good place for a laid back night of drinks and conversation. I’ve been wanting a bar like this in my neighborhood, so I’m super excited that this place opened up! Would highly highly recommend this place.

Sugarvale brings forth a speakeasy-​like service, dranks, and appetizers to Mt. Vernon. In the land of great beer, this is a front runner for cocktails. It is def a great date place and a great celebratory dinner place; but a bit too expensive for a regular dinner.
However, they do have a happy hour menu that runs M-​F 5−7pm. Cocktails and wines are $ 6 and beer is $ 4; not as cheap as other happy hours around Baltimore, but you get a more diverse selection of alcohol.
I’m also a huge fan of their charcuterie, with all of them being house-​made. My wallet isn’t a huge fan though :(but it is affordable if shared. I just wish i could have it all for myself haha.

I really wanted to like Sugarvale because I love Dooby’s, but the service was lacking. The wine was great, my friend had an awesome cocktail, and we loved the Gouda spread. However, despite there only being 10 people there, we spent at least 20 minutes without service after finishing our drinks. We finally went to the bar to ask for our check, but still had to ask a second time before it was brought to us. I haven’t had service this bad in Baltimore in a long time.

Sugarvale is an excellent addition to the already very good bars in Mt. Vernon. It’s run by the guys from Dooby’s and exudes a similar atmosphere. If you’ve been to Dooby’s, you’ll know what I mean: decidedly hipsterish but with a well-​curated food and drink menu and an attentive eye for quality ingredients. The first time I stopped in with my fiancée we tried the cheese and charcuterie platter, which I would recommend to anyone. The selections probably change, but their rabbit rillettes, duck ham, and gouda were all fantastic, as were the smoked olives and pickled veggies. It’s perfect for a happy hour snack or light dinner.
The drink menu boasts a good wine selection by the glass and bottle, interesting cocktails («Our special this week is ‘The Joaquin’»), and a few mostly local beers. If I had one complaint it would be that the beer list was heavily skewed to lighter ales, lagers, and fruit beers. Still, I enjoyed the pleasant, down-​tempo vibe and expect I’ll find plenty of opportunities to return.

(9÷8÷2015) Stopped in for an easy weeknight dinner to avoid cooking at home. Was still happy hour, there were a few plates on the HH menu. Started with a bubbly glass of cava. The Beef Tallow Candle was supremely fascinating, very cool presentation. However, looked better than it tasted, was waxy (or was that psychosomatic), and once the candle goes out the fat solidifies to the plate and becomes somewhat less appetizing. The Gouda Spread was smokey, creamy, touch of white wine (?), a steal off the HH menu at $ 3. Tartines are open-​faced sandwiches, in Europe they’re pretty simple, some kind of spread on toast; in the U.S. they’re overloaded and crazy (love it). Got the Chinese BLT Tartine, not sure what about it was «Chinese», but it was tasty, salted pork, rich roasted tomato, unctuous bacon fat mayo and pile of baby arugula. Rabbit Rillette was shredded meat packed in fat and meat jelly (jus from the braised rabbit, likely), was rather salty and had some herbal spice (like juniper or allspice), might have benefited from a finer shred. Sufficient bread and Carr’s table water crackers came with the plates, but we did also get an order of the Daily Bread, which was an excellent, light but substantial and chewy Rosemary and Sea Salt Focaccia. The blob of butter that came with the bread board was sweet and unsalted.
There were two at the bar and a couple with a baby when we came it. Place is a fairly small subterranean space, maybe 4 4-​tops at a long pew (as banquette), 6-​ish seats at the bar, and a tall 4-​top in the back. There was 1 bartender and 1 wait person, which would suffice on an easy night. The black and white subway tiles and painted brick surfaces gave the place a casual hipster bistro feel (bordering on old-​timey public bathroom). I don’t usually pay much attention to the music in restaurants (I think music should be atmospheric with a focus on the eating and drinking activities). At first the music was overly loud and grating, mostly metal, but then switched to the soundtrack of my youth — New Order’s «Leave Me Alone,» a Pixies cover of Jesus and Mary Chain’s «Head On,» The Smiths’ «Heaven Knows I’m Miserable Now.» As a dinner it was super carbo-​loaded, not sure I could do that all the time, but I could def do a trip down the memory lane, a piece of cured meat and a schmear.

Hmmmm you had me at charcuterie…
I was lazily walking home one evening when I saw the light on in the old space that was once occupied be Dylan’s Oysters Bar. I’d heard rumblings that Phil of Dooby’s had opened another spot. Anxiously I quickened my pace. I was greeted by a cool interior with a minimalist feel. Hello craft cocktails and charcuterieeeeeeeeeeeeeeeeee.
Glancing over the small but, extensive menu I couldn’t decide what I wanted to try first. I finally settled on the deviled eggs with Tasso ham (creamy with the right mustard to mayo ratio). The Beef carpaccio served on toasted bread with pickled onion, pesto and goat cheve. And I washed it all down with a nice chilled Grenache. All that for 16 bucks! How great! :)
With it’s spacious tables, seating and laid back vibe, I’d definitely visit again.

I have been searching for a new wine bar that actually has a good selection and cool ambiance. Sugarvale has potential. Located around the corner from Dooby’s, this establishment’s food and wine selections are on point. My husband and I came in on a Saturday night and the place was less than half full. I think once people begin to hear more about this place that will change. We tried the olives, the peach and rainbow chard salad and the house made boursin. We loved that the portions were small enough to have a few bites to pair with the wine. The prices were also very reasonable. The flavors of each dish were unique and very tasty. The service was friendly and they were helpful in making selections with wines and food choices. My only critique would be that the place reminds me of a bathroom since the walls are white cement. The floor is trippy too. We will be back!

The space is small and loud, the lighting harsh, and seating uncomfortable.
I second the suggestion for sound-​dampening.

Listen, Phil Han is a genius of service, atmosphere, and business. Dooby’s is already a mainstay and an important hub of activity, food, and drink in Mt. Vernon. Sugarvale is a beautiful addition to his repertoire and to the neighborhood.
The Pale Spirit cocktail is rich and depthy in flavor. The wine list caters to the most casual and the most discerning palates.
As for the ambience of Sugarvale, the décor is en pointe. The flooring, especially, demonstrates an attention to detail that is rare in Baltimore. The solution to the noise mentioned in other reviews is easily solved: the bar itself can add dampening fabrics, rugs, and the like; and/​or the clientele can pipe down and enjoy the intimacy of this new creation. Few spaces in the city are so well appointed.

Way too loud in there. They could use some sound dampening. And it would help if the cocktails were any good.

We went the 2^nd night the were open and I can’t wait to go back! We were with a party of 5, and everyone enjoyed their drinks and the food. The Hankeetucky was the favorite cocktail of the night — bourbon, vermouth & fernet. Too many favorite foods to pick one, mainly because we basically tried everything on the menu! The smoked fish tartine, beef tallow candle, and caviar deviled eggs were winners all around the table. As for the charcuterie, my favorite was the head cheese, while the rabbit rillettes and duck prosciutto were winners all around.

Stopped in for a drink after dinner and just seeing the small plates and desserts that everyone else ordered had us ordering a second dinner and more! Absolutely amazing! The chocolates… out of this world. So many delicious flavors and choices in a wonderfully low key setting. Definitely making this a consistent stop every time I come to Baltimore!