BALTIMORE — The New York Times named a dish at The Duchess in Hampden among "The Best Restaurant Dishes We Ate Across the U.S. in 2025" - and they've been open just one year.
Executive Chef and co-owner Kiko Fejarang's was shocked when she learned her shrimp and corn patties made the list.
"It's pretty special to us. Our first year, we made the New York Times, so it felt very special," Fejarang said.
"Everyone's really thrilled to be able to represent Guam and also, you know, being the only Baltimore spot. It was pretty cool to represent Baltimore, as well, since we love our city."
The Times said the shrimp and corn patties were "feathery light" with "a beautiful balance of textures and flavors."
Adding it's "one of the more unusual restaurants I've visited," and liked its "neighborhood pub" vibes.
The dish also showcases Fejarang's unique cooking style, "a little mix between Chamorro, Filipino, and Hawaiian." Chamorro cuisine from Guam is central to her culinary identity and sparked her interest in cooking. She learned family recipes that she now brings to The Duchess.
The restaurant has core dishes but changes its menu throughout the year, focusing on seasonal offerings or allowing Fejarang to experiment with ingredients and create new dishes.
The restaurant, co-owned by Fejarang and Tony Foreman, took over the former Cafe Hon space and opened in December 2024.
The Duchess describes itself as "a neighborhood pub with a global spirit."
The restaurant is located at 1002 W. 36th St. in Hampden. You can view the menu by clicking here.
