Inside Baltimore's Kinkiest Restaurant

"Guests who have visited a sex dungeon, or have seen one on Netflix, might notice similarities: Ruby red walls, black decor, and lots of leather. Most are Aikens' personal touches: a collar purchased at a shop in New York's West Village, high heels affixed to a wall, a nod to her former life as a dominatrix, and paddles of all shapes and sizes. The object that draws the eye most is the St. Andrews cross, an X-shaped structure meant to restrain, that rests in a corner near the kitchen."

"The space itself emulates something akin to an actual dungeon, and the menu's theme reflects what you'd see (or experience). Aikens doesn't eat meat, and most of the menu is pescatarian. There's the "Chastity" shrimp lo mein, a take on the Baltimore carry-out staple, which features broccoli, diced onions, and shrimp slathered in soy sauce. The "Shibari" jerk branzino is grilled bare with a jerk rub, a scoop of spiced yellow rice and broccoli resting atop it."

"I discovered Kink Cafe the way most people in the kink world find community-by word of mouth. I'd been part of the "lifestyle" in New York for a few years, finding my footing by attending sex parties and kinky bingo nights. Which is why I was in Baltimore to visit the restaurant, which has gained popularity among East Coast foodie fetishists since opening last fall."

"When I arrived at the brick building, nestled between a nonprofit and a gas station, chef and owner Nicole "Daji" Aikens was bustling around, rotating between a small dining room and a smaller kitchen. She is meticulously organized, a trait she brought over from a career in law enforcement. "My prep has to be immaculate, so I don't get behind," she said, the rhythmic sound of a knife dicing vegetables cutting the quiet."

Kink Cafe opened last fall and has gained popularity among East Coast foodie fetishists. The restaurant’s owner and chef, Nicole “Daji” Aikens, runs a meticulously organized kitchen influenced by a law enforcement career. The space uses dungeon-like design elements such as ruby red walls, black decor, leather, and BDSM objects including collars, high heels, paddles, and a St. Andrews cross for restraint. The menu mirrors the theme, with most items being pescatarian and meat-free. Dishes include “Chastity” shrimp lo mein, “Shibari” jerk branzino with spiced yellow rice and broccoli, and “Bondage Salmon” served with sautéed vegetables.

Read at Bon Appetit