HIGHLIGHT ON BALTIMORE
THE LAND OF KUSH
wned and operated by husband-and-wife team Chef Gregory Brown and Naijha Wright-Brown, The Land of Kush adds a plant-based twist to Baltimore’s soul food scene. The restaurant offers a fully plant-based menu, which features classic soul food bites like BBQ ribs, baked mac ‘n’ cheese, candied yams, jollof rice, black-eyed pea fritters, and more. Guests can also stop by the eatery for Sunday brunch, where they’ll find breakfast dishes like fruit-filled pancakes in blueberry,
