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Shilling Canning Company is a modern take on the classic American Tavern Serving guests familiar Mid-Atlantic dishes with an added West Coast finesse.

We dedicate significant time to ensuring quality, and meticulously craft each aspect of our dishes with care. Chef Shilling takes an active role in sourcing, selecting only the freshest seafood from local fisheries and the choicest produce from nearby farms. A glimpse into our open kitchen reveals bread being baked in-house from knead to rise, and whole cuts of meat being prepared for service by staff butchers. Expect wholesome composition, wood-fired profiles, a menu guided by the season, and weekly specials inspired by frequent trips to market.

 
 
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Owner and head chef Reid Shilling graduated from the distinguished Culinary Institute of America in 2012 and has since held positions in some of America’s greatest kitchens including a sous title on The Dabney’s opening team, and time at renowned Thomas Keller restaurants Bouchon Bistro and The French Laundry.

He brings to Shilling Canning Co. the discipline and experience required to see that the values passed down to him in his family’s kitchen are shared with his community.

 

 

Respect for our guests and for the food we source, select, prepare, cook, and serve.

 

 
 

in their day the Shilling Canning Company was known by Baltimoreans city-wide for their high quality products and honest name.

The company, started by Chef Shillings’ family in 1935, benefited well from the knowledge passed down by generations of farming and butchering, and quickly expanded their operation to include produce sourced from neighboring farms. Above all else, Shilling Canning Company was a family business. Their operation was built on respect for the consumer, the product, and their partners; on sharing the best of what they had with their community, and on doing things right the first time, every time. It’s with these same values Shilling Canning Company’s modern incarnation serves guests today.

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