The Summer of Dead Rise is just getting started. 

For the second year in a row, we released the Dead Rise OLD BAY Cookbook alongside its now-iconic beer counterpart, Dead Rise OLD BAY Summer Ale. This year's cookbook features Chesapeake-inspired fare from some of Baltimore's best restaurants, including Aggio, Ouzo Bay, Ten Ten American Bistro and Wit & Wisdom. 

To celebrate the beer, the food and the seasoning that brings Baltimore together, we're holding our first Dead Rise Restaurant Week June 19-25. Each restaurant from the cookbook will feature their recipes, alongside the beer, on special all week long. 

We're kicking things off on Friday, June 19 at Alewife with small-plate pairings -- including Chef Chad Wells' OLD BAY caramel popcorn -- and tap takeover. Then, we'll end the week at Wit & Wisdom on Thursday, June 25. Executive Chef Zack Mills invited friends Bryan Voltaggio, Mike Correll and Tim Dyson to provide small bites with live music, and (of course) beer on the Wit on the Water patio. 

Get your copy of the Dead Rise OLD BAY Cookbook -- and make your restaurant reservations accordingly -- today.