About Us

About Us

If we had to write¬† a manifesto, here’s what it would probably say:

We, the Hershkovitz siblings, formerly of suburban Owings Mills and now of Baltimore City, being of sound body and semi-sound mind, declare as follows:

If we can, we make it or smoke it or pickle it or infuse it ourselves. From mozzarella to ricotta to gnocchi to Italian sausage to fig rye to vin d’orange, we produce it here.

Flavors should be fresh and vibrant, and one ingredient too few is always better than one too many. Always.

Our menu is designed to be shared, because why taste one delicacy when you can taste six?

We venerate the Italian food ethos because of its emphasis on tradition, on seasonality and on the joy and camaraderie of the table. And on pork.

Cocktails are designed to be imbibed before dinner, and wine and beer are best paired with the meal. But if you want to drink a mint julep with your clam tagliolini, we won’t stop you. That’s what the Health Department is for.

And finally: Will Ferrell, if you come into our humble establishment, your meal’s on us.

Josh Hershkovitz & Stephanie Hershkovitz


Best of Baltimore 2022

Baltimore Magazine, August 2022

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The Best Restaurants in Baltimore

Baltimore Magazine, February 2019

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The 100 Best Restaurants in America

Forbes, December 2017

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Top Ten Baltimore Dishes of 2016

Baltimore City Paper, December 2016

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Baltimore Sun 50 Best Restaurants 2015

Baltimore Sun, October 2015

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Baltimore Magazine Best Restaurants 2015

Baltimore Magazine, March 2015

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At Hersh’s, drinks rightfully share spotlight with pizza

The Baltimore Sun, July 2014

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Hersh’s and Dooby’s pair up for a Jewsian Supper

Baltimore Magazine, June 2014

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Hersh’s Chef Josh Hershkovitz’s Guide to Eating Well in Baltimore

Serious Eats, May 2014

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Hersh’s, more than pizza, is a south-side destination

The Baltimore Sun, November 2013

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2013 Best of Baltimore: Fun

Baltimore Magazine, August 2013

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25 Best Bars: New Favorites

Baltimore Magazine, December 2012

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