Oleum

07/13/2026

We are beyond honored. 🏆

Oleum has officially been nominated for THREE VegNews Magazine Awards:
🍝 Best Vegan Italian Restaurant
✨ Best Vegan Upscale Restaurant
👩‍🍳 Best Vegan Restaurant Chef (that’s me!)

This is national recognition for Baltimore, for plant-based food, and for everything our team has poured into this restaurant. I could not be prouder.

Voting is open now at vegnews.com and we have added the link in our bio for you. Every single vote matters, so if Oleum has been part of your table, we’d be so grateful for yours.

And while you’re voting, show some Baltimore love for two more local businesses we adore, both nominated this year too:

🍨 for Best Vegan Ice Cream Shop
🍽️ for Best Vegan Soul Food Restaurant

Baltimore’s vegan food scene is having a moment, and we intend to keep it that way. Thank you for voting, for showing up, and for believing in this dream with us. 🌱

07/06/2026

A lot of people swear we use honey on our famous fried eggplant but honey it’s not honey it’s coconut nectar. 🥥

Here’s the fun part: coconut trees produce a sap from their blossoms, and that sap gets hand-harvested drop by drop, then gently reduced into a rich, golden syrup with a caramel-like sweetness. That’s our not-honey. Ours comes from Copra Coconut, harvested by worker cooperatives in Ratchaburi province, Thailand, and we go through so much of it we order by the pallet.

You’ll find it on our famous fried eggplant, baked into the Buffy pizza, and swirled through our new Key Lime Pancakes. Same golden sweetness, zero bees involved.

See food differently. 🌱

07/04/2026

Due to the heat in our kitchen reaching over 100°, we have made the decision to close tomorrow the 4th of July. We wanted to celebrate with you all but the safety of our kitchen staff is more important.

Did you know our kitchen is on the second floor of our building? 🥵☀️

We will reopen Sunday normal hours as it is calling for rain and a little cooler outside. Thank you for your understanding. -Chef Adibe

07/03/2026

To celebrate the 4th we went full Americana on our specials for this weekend. Available in person or online. 🇺🇸

: BBQ Pizza FOR THE SUMMER | $24
* Barbecue sauce
* Mozzarella
* Chicken
* Red onion
* Pineapple
* Cilantro garnish
***CONTAINS GLUTEN, SOY, GARLIC, ONION, CORN, COCONUT

4th of July Burger for Friday-Sunday ONLY | $23
* Beyond Burger Patty
* Sliced Daiya American cheese
* Red pepper pickle relish on the bottom
* Cream cheese + fire roasted corn spread on the top
* Arugula
NO MODIFICATIONS
***CONTAINS GLUTEN, SOY, GARLIC, ONION, CORN, COCONUT

07/02/2026

When the power of plants beats the love of meat, the world knows compassion. 🌱

06/29/2026

25 years ago, a young man from Maryland walked into a recruiting office and made a promise to his country. Last Thursday, June 25th, Major Gabriel Adibe kept it, retiring from the United States Marine Corps after 25 years of service. He started right here in Maryland, and he’s finishing here too.

Gabe is my partner in every sense of the word. Oleum would not exist without his belief, his sacrifice, and his steady presence through every late night, every pivot, and every leap of faith. This one’s for him.

We are proud to celebrate his retirement as America marks her 250th birthday, as Fleet Week brings service members to our shores, and as we honor the Fourth of July surrounded by community and gratitude.

To every veteran and active duty service member: we see you. We thank you. We honor you.

In that spirit, 5% of last Thursdays sales, $475, will be donated to The Humane Society of Baltimore. Because service and compassion go hand in hand.

From our table to yours, always. Semper Fi, Major.

06/19/2026

Juneteenth. Freedom Day.

Today we pause to honor Juneteenth, the day in 1865 when enslaved people in Galveston, Texas finally received word that they were free, more than two years after the Emancipation Proclamation had been signed. General Order No. 3 was read aloud on June 19th, and with it, the last 250,000 enslaved people in the Confederacy learned what had already been law. The delay was not accidental. It was enforcement withheld.

Freedom has never been abstract. It is specific. It has dates, names, places, and people who fought to make sure the truth could not be buried indefinitely. Juneteenth exists because communities refused to let that moment be forgotten. They gathered, they cooked, they prayed, they celebrated, and they passed the story down. Generation after generation kept this history alive long before it was recognized by a single state, let alone a nation.

That is the work of memory. And memory is resistance.

We’re grateful to be part of a city like Baltimore, built on deep history and community. Today we celebrate that, and the people who kept the flame alive.

🌿 See you at the table.

06/12/2026

A Maryland restaurant just earned some serious national bragging rights ahead of Father's Day.Oleum, the Baltimore vegan dining destination in the 700 block of S. Bond Street in Fells Point, has been named one of the winners of PETA's inau…

06/05/2026

So cool to have made this list. 🍝♥️ VegNews

https://vegnews.com/vegan-italian-restaurants?fbclid=IwZnRzaASPm3pleHRuA2FlbQIxMQBzcnRjBmFwcF9pZAo2NjI4NTY4Mzc5AAEekfs6MEYxmXuSfiGCDIkvj00GNH0h9oXYbOh-hKKfaddpPBe0i6jTZqTF6PI_aem_YWdncwDJdrMi4VHM651Jo1KUi67k&brid=YWdncwGHEBHz2hnZ7kjQIsnbqQB3

Across the country, chefs are reinventing Italian comfort food with plant-based ingredients that don’t sacrifice tradition or taste.

05/25/2026

Hello sunshine! ☀️

Thank you for showing up this afternoon and brightening our day… we are ready for summer. Are you?

Featured Drink: Cinder & Sumac (N.A.) - whiskey style na spirit layered with smoky Lapsang Souchong tea, bright citrus, pomegranate, and house made sumac syrup.