Robin Godwin: Annoula’s Kitchen Opens at Cross Street Market

SoBo Cafe and SoBo Market owner Anna Leventis opened her new concept Annoula’s Kitchen this month at the newly-renovated Cross Street Market. The Annoula’s stall is a fast-casual concept, but continues the theme of Leventis’ other restaurants by serving many scratch made items and local products.

Leventis’ gave it the name Annoula’s because Annoula is the nickname given to her by her Greek family members.

When Leventis heard Cross Street Market was going to get redeveloped, she knew she wanted to be a part of its future. “It’s going to be transformation and a hub for the neighborhood,” she said.

Not only is Leventis passionate about her three restaurants in Federal Hill but she is passionate about the Federal Hill dining scene as a whole and wants to see the neighborhood become more of a dining destination. She loves the communal aspect of Cross Street Market with the different vendors and common seating areas, and hopes people get different items from different stalls while visiting the market. She said the energy at the market, which now has 11 stalls open, had a great energy and was so much fun before the first Ravens preseason game.

Leventis worked with her SoBo Cafe chef Alex Thacker to design the menu at Annoula’s. Annoula’s has a focus on soups, salads, sandwiches, spreads, sides, breads, and pastries.

Annoula’s will have four daily soups. Thai Basil Tomato, Chicken & Stars with Chamomile, and Maryland Crab Soup will be the staples and there will be one rotating seasonal soup. Currently the seasonal soup is Corn Chowder.

Sandwiches at Annoula’s use bread from Lyon Bakery or on SoBo Cafe’s popular buttermilk biscuit. There is alas a gluten-free bread. Annoula’s chicken and short rib are slow roasted, the salmon is smoked in-house, and Leventis purchases a “high quality” black forest ham for slicing. Ingredients include house-made mayos and Annoula’s own hots that are similar to a giardiniera.

Sandwiches include the Breakfast Classic Biscuit features egg, a melty cheese blend, and roasted garlic mayo with the option for bacon; the Siracha Chicken Sandwiches with melty cheese blend, siracha mayo, house hots, on a toasted baguette; the Shortrib Melt with caramelized onions, lettuce, black garlic mayo on a hoagie roll; a Vegan Chickpea Melt; multiple grilled cheeses; the Cross Street Grinder with ham, pepperoni, chicken, greens shred, house hots, and roasted garlic mayo a Smoked Salmon Hoagie with everything cream cheese, pickled onions, arugula, and herbs de province vinegarette; and the spice blended Garam Masala Chicken Salad Wrap.

Annoula’s has three salads with mixed greens including the Strawberry Arugula Summer with almonds, brie cheese, cucumbers, tomatoes, and smoked strawberry vinegerette. Salads can have cheese, chickpea salad, chicken salad, roasted chicken, and smoked salmon added.

Spreads include the everything cream cheese, french onion cheese spread, and a edamame hummus.

Sides are pasta salads, broccoli salad, and potato salad.

Annoula’s also offers a Sweet Potato, Kale, and Roasted Tomato Fritatta.

The baked goods will include baguettes, rolls, cookies, muffins, biscuits, and pies and cakes from Clement’s Pastry Shop.

Annoula’s has soft drinks along with beer, wine, and hard seltzer.

Annoula’s is currently open 11am-9pm Monday to Saturday and Sundays from 11am to 6pm. Leventis plans on opening at 9am on the weekends with an expanded brunch menu in the fall and will extend her closing time on Sundays. Annoula’s will soon offer a “snacky hour” happy hour with drink discounts and small plate specials.