We’ll be the first to admit our lack of experience or knowledge in the “small plate” or “tapas” genre of eateries. We’ve always heard it’s a great way to try different, sometimes funky dishes, and doing so is a fun night out. We visited four-month old Three [2901 E. Baltimore Street – 410.327.3333], and our visit there confirmed everything we were told and much more.

Three is located on the intersection of Linwood and Baltimore across from Patterson Park, and the huge windows in the front room allow diners in one room to view the street traffic and openness of the park (a nice NYC neighborhood type of feel). The gorgeous rehab combined with the street view provides Three with a comfortable nighttime dining vibe. We opted for the outside seating - the mild October weather proved to be the tiebreaker. A half dozen tables line the side of the building, and the wide sidewalk assures diners they won’t be sharing breathing room with the foot traffic.

We were pointed in the direction of several wines and dishes to try, and each suggestion was right on the money. Take advantage of their recommendations! While investigating the menu, you’ll find most
menu items fall in the $6-$15 range (soup and salad, small plate, sandwich, and seafood dishes), but there are opportunities to double those prices with a filling entree. We decided to concentrate on the
small plates, thus the chance to try more items.

We started with the pineapple and parmesan with spicy coppa and pistachio oil, and it proved the theory (if there is one) that pineapples can rock a dish. Next, was the blackened venison with potato puree, port soaked cherries and butter. Wow. We agreed this might be one of the best menu items we’ve tried recently, and it’s a must-have when you dine here.

We then dove into round two (or rounds three and four, if we’re counting actual food delivery to the table). The pork ribs with bacon and bourbon sauce were a hit (meat falling off bone + killer sauce =
winner). We followed up the ribs with Sicilian involtini, which featured stuff ed yellowfi n tuna rolled with raisins, capers, and pinenuts in a lightly grilled lemon herb sauce. Another fine call (with recommended
wine as well) made us an overwhelming 4 for 4.

And for dessert, Three features a selection of fresh, homemade pies from local specialist Dangerously Delicious Pies [1036 Light Street], of which we decided on the old-fashioned apple pie (don’t think less of us because we’re plain). It was a nice way to finish a fantastic meal, and now provides us with a new option for Thanksgiving dessert.

Owners, Michael and Richard, explained that they’ve been in the business for years, and wanted to have a neighborhood place of their own that was as far from pretentious as possible. We were told parts of the menu will be ever-changing, which will add a fresh spin for the clientele, and you’ll always
find a pleasing selection of wines.

The combination of the smiling, helpful staff , a creative menu, and mouthwatering dishes has convinced us that Three will be around for a long time to come.