About me:
Conveniently located at the edge of Baltimore’s thriving Cultural district, close to Meyerhoff and Lyric, Dionysus Restaurant and Lounge offers serious diners and drinkers a relaxing haven.
Named after the Greek god of wine, fertility and the arts, this establishment definately lives up to the ideals of its patron god. The upstairs dining room welcomes connoisseurs of great wine and food with polished wood floors, an Afghani rug and dark, intriguing paintings. The downstairs bar has become on of Charm City’s most popular drinking spots.
Voted Best of Baltimore 2005 "Best Bartender, James Hafner"
Voted Best of Baltimore 2006 "Best Bathroom to Write Drunken Messages"
Voted Best of Baltimore 2007 "Best Bartender, Adam Thomas"
8 East Preston Street
Baltimore, MD 21202
410.244.1020
Hours:
Bar:
5pm - 2am Daily
Restaurant:
5pm - 10pm Sunday - Thursday
5pm - 11pm Friday & Saturday
Appetizers
Cheese Board ~ 13
A daily assortment of fine cheeses served with fruit, cured meats, assorted olives and fresh bread.
Wild Mushroom Arancini ~ 9
Crispy mushroom risotto fritters stuffed with melted mozzarella served over homemade marinara.
Spinach and Artichoke Dip ~ 9
Artichokes, fresh spinach and creamy parmesan served in a bread bowl.
Add jumbo lump crab meat ~ 13
Red Pepper Hummus ~ 9
Roasted red pepper hummus served with vegetable crudité, mixed olives and toasted pita bread.
Zucchini Fritters ~ 8
Six crispy fritters of shredded zucchini, Pecorino Romano cheese and fresh herbs served with tzatziki.
Fried Calamari ~ 9
Lightly dusted and fried squid served with homemade marinara.
Soup du Jour ~ 7
Made fresh daily with seasonal ingredients and served with warm bread.
Salads
Caesar Salad ~ 7
Romaine lettuce topped with anchovies, homemade herbed croutons and creamy Caesar dressing.
Baby Blue Salad ~ 9
Grapes, candied walnuts, red onion and gorgonzola over baby spinach drizzled with a lemon thyme vinaigrette.
Mediterranean Orzo Salad ~ 8
Tomato, kalamata olives, fresh basil and feta cheese tossed with orzo pasta and balsamic vinaigrette, topped with toasted pine nuts on a bed of baby spinach.
Pizzas
White Pizza ~ 16
16 inch pizza topped with white sauce, spinach, artichoke, proscuitto, mozzarella and ricotta cheeses.
Garden Vegetable Pizza ~ 14
16 inch pizza topped with homemade marinara sauce, grilled tomato, squash, zucchini and fresh basil pesto.
Chicken and Goat Cheese Calzone ~ 10
Stuffed with roasted red peppers, red onion, grilled chicken and goat cheese, topped with homemade basil pesto cream sauce.
Build Your Own Pizza ~ 11
Red or White Sauce. Any vegetable add 1.00. Any meat or seafood add 2.00.
Spinach, onion, tomato, mushroom, olive, artichoke, roasted red pepper, squash, zucchini, prosciutto, pepperoni, chicken, shrimp, calamari, crab.
Entrees
Chicken Charmoula ~ 15
Juicy chicken breast marinated in fresh cilantro, garlic, cumin, and lemon over spicy Moroccan lentils and sautéed baby spinach.
Pumpkin Gnocchi ~ 15
Fluffy homemade pumpkin dumplings and wilted baby spinach in gorgonzola walnut cream sauce.
Steak Frites ~ 22
12 oz. NY strip steak topped with a rosemary port wine reduction served with roasted tomato and root vegetable fries.
Lite Fare
Bar Burger ~ 10
8 oz. Angus burger topped with Gorgonzola and caramelized onions served with root vegetable fries.
Autumn Chicken Sandwich ~ 10
Grilled chicken breast, Granny Smith apples, caramelized onion, bacon and melted smoked Gouda served with root vegetable fries.
Portobello Sandwich ~ 10
Grilled, marinated Portobello mushroom, fresh tomato, baby spinach and a toasted pine nut goat cheese spread, topped with caramelized onion and served with root vegetable fries.
House Roasted Turkey ~ 10
Juicy, house roasted turkey breast, sage pesto and cranberry sauce on whole grain bread, served with root vegetable fries.
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