restaurants
Baltimore's top
spots for dining out
Charleston
After almost 20 years, this esteemed harborside restaurant has never rested on its laurels. Chef and multiple James Beard Award nominee Cindy Wolf, who owns the luxe spot with business partner Tony Foreman, can be seen in the open kitchen almost every night, guiding her staff through the preparation of dishes like the ethereal lobster soup, grilled veal sweetbreads and signature shrimp and grits. The extensive wine selection and polished service add to the A-plus experience.
There's a lot of beef competition in town, but none is better than the aged slabs offered at The Prime Rib, a Baltimore mainstay since 1965. The eponymous prime rib is a thick hunk of buttery meat that fills a plate. The fish offerings are just as picture-perfect. The restaurant's surroundings, with a baby grand piano, dramatic paintings and leopard-patterned carpet, are as old-school and retro-cool as they come. Potent martinis are de rigueur.
James Beard Award-winning chef Spike Gjerde hit a home run right away in 2007 with Woodberry Kitchen. The refurbished warehouse combines an industrial brick and farmhouse vibe that pairs well with Gjerde's local sourcing ethos. His commitment to seasonal foods and bounty from the Chesapeake Bay has brought him attention from all over the country. Lucky for Baltimore, he's right in our neighborhood.
Ouzo Bay came onto the Harbor East scene four years ago and quickly drew crowds to the exquisite dining room and bar outfitted in marble, hand-blown glass lighting and mosaic-tile floors. The Greek food lived up to the scenery with showstoppers like
Celebrity chef Michael Mina may have brought his star power and expertise to the sleek restaurant and menu at Four Seasons Baltimore Hotel, but executive chef Zack Mills does the day-in and day-out heavy lifting in the kitchen. The innovative American tavern cuisine features dishes like Maine lobster pot pie, Chesapeake rockfish and a 6-ounce local Gunpowder bison filet. The modern dining room with a dramatic view of the harbor sets the stage for a stellar meal.
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Forget checkered tablecloths and candles dripping down wine bottles. Aldo's has stately columns and woodwork worthy of a grand Italian mansion. The food and wine list are just as stunning. Feast on fettuccini with sous-vide Maine lobster tail or the restaurant's signature tournedos Rossini with filet mignon and Hudson Valley foie gras while sipping one of the many available wines. End with the housemade limoncello, a superb digestivo.
Azumi 7
Many mourned when Pabu closed in 2014 in the Four Seasons Hotel Baltimore space. But the grieving was short-lived when the fabulous Azumi, another Japanese restaurant and part of the Atlas Restaurant Group, took its place. Executive chef Eiji Takase turns out a dynamic array of starters, sushi and entrees that impress visually and gastronomically. Who can resist the tiny flash-fried fresh-water crabs in sea salt and lime, the spicy yellowtail rolls or the Wagyu rib-eye in a contemporary Asian setting?
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When Alma arrived at the Can Company in Canton in 2015, it introduced many diners to Venezuelan cuisine, especially
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One of the most buzzed-about new restaurants in Baltimore opened in late July and has lived up to — if not exceeded — expectations. The former Brass Elephant was rechristened with a shorter name by owners Steven Rivelis and Linda Brown Rivelis and revived into a stylish, romantic space. The couple kept the intricate woodwork and architecture of the majestic 1850s townhouse while incorporating modern touches like sleek white lounges on the second floor and a new bar on the first level. In the kitchen, chef Andy Thomas focuses on taste buds with market-driven cuisine enhanced by global influences. Diners can nibble on small plates, raw-bar items, pastas and dishes cooked in the wood-stone oven in a landmark Baltimore restaurant resuscitated for the future.
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Earlier this year, the owners of Donna's opened their newest vision in a restored boiler room near Hampden. Chef Donna Crivello and business partners Alan Hirsch and Judith Golding turned out a glorious space with soaring ceilings, reclaimed-wood tables and the original brick and stone walls. Cosima, named after Crivello's Sicilian grandmother, concentrates on Southern Italian cuisine, with many dishes cooked on an open hearth. The slightly charred thin-crust fig pizza with Gorgonzola is dreamy, as are the roasted cauliflower. The pasta, fish and meat dishes also are appealing.
Waterfront Kitchen 11
Chef Chris Amendola was a game-changer when he took over the kitchen at Waterfront in 2015. The restaurant, which has one of the best views of the harbor, needed his culinary expertise to create new energy and interest. It already had an appealing dining room with fabric walls, honey-colored panels and a beamed ceiling. Amendola capitalizes on the growing season to turn out New American dishes like a harvest salad with fresh peaches and crab two ways, featuring a Maryland crab cake and local soft-shell crab during the summer. His evolving menu always brings us back.
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One of Baltimore's newest restaurants, Gnocco quickly achieved a name for itself under executive chef Brian Lavin, who honed his skills at Salt and Fork & Wrench. The seasonal, Mediterranean-influenced menu is nuanced and creative, featuring dishes such as grilled
Thames Street Oyster House 13
This classic oyster house might seem at odds with the rollicking dive bar, Cat's Eye Pub, next door. But it maintains a distinction as a sweet bistro in a two-level space, offering a selection of raw-bar choices, sandwiches like a New England lobster roll and entrees, including a plump Maryland crab cake in a cast-iron pan, seared Block Island scallops and a black Angus hanger steak for carnivores. The staff always makes you feel welcome. One caveat: You need to make reservations for weekends. The place fills up quickly.
Magdalena 14
With all the industrial-chic decor inhabiting Baltimore's dining scene these days, it's refreshing to find a restaurant where beauty matters, from the linens and china to the pillows and colorful hats on a wall. Magdalena, within the posh Ivy Hotel, strives to set itself apart with a space divided into several dining areas, each with its own personality. The New American menu is the creation of U.K. native Mark Levy, who conceives seasonal dishes based on textures and flavors. Appetizers, some costing as much as a main meal elsewhere, are awe-inspiring, like an open ravioli of rabbit and foie gras. Entrees transform classic dishes, like a roasted sirloin of lamb with the addition of merguez meatballs and English peas. You pay a price for the opulence. But some occasions are worth it.
Loch Bar 15
The swanky spot specializing in seafood fits right into the upscale Harbor East neighborhood with speakeasy ambience. It's an attractive, lively spot divided into a bar and dining area, with marble tables, tufted burgundy leather banquettes and live music in the evening. The kitchen turns out delicious (and pricey) food to match the surroundings, including cold and hot appetizers, sandwiches, seafood towers and a caviar section. We got off to a good start on one visit with lobster poutine and poke, the Hawaiian tuna tartare dish. The crab cakes and New England lobster roll were great, too. Save room for the restaurant's made-from-scratch, eight-layer Smith Island cake. It's terrific.
Gunther & Co. 16
The long-awaited re-creation of the boiler room of the old Gunther Brewing Co. in Brewers Hill didn't disappoint. The main dining room is imposing, with high ceilings, brick walls, a mezzanine, steel beams, pendant lights and a wood-burning oven. The
Cinghiale 17
It's hard to believe that Cinghiale (pronounced ching-GYAH-lay) has been around for nine years. The Harbor East restaurant had some fits and starts in the beginning but has grown into the terrific concept it was meant to be. Local interior designer Patrick Sutton created the lovely space, divided into a casual
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Diners may not be jostling for space in Tio Pepe's tiny vestibule the way they once did at the revered dining spot. But the Spanish restaurant, a few steps down from the street, still woos patrons with its boozy sangria, paella for two and red snapper in green sauce. The disdainful waiters have softened into friendlier, yet still professional, servers over the years. The white subterranean space hasn't lost its luster. And for the sake of old times, you have to have the custardy pine-nut roll for dessert.
Modern Cook Shop 19
The owners of Fork & Wrench have done it again with this visually captivating restaurant with handcrafted tables and counters. But this time, Andy Gruver and Jason Sanchez have combined it with a small market similar to a New York bodega. Neighbors and visitors can purchase everyday comestibles in the store or take a seat at one of the food stations or a table in the dining room for a sit-down meal. A bar offers a choice of drinks. The menu is small but thoughtful, delivering a range of dishes, including a chilled asparagus vichyssoise with a single scallop and an inspiring cioppino.
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After his appearance as a contestant on TV's “Top Chef,” Bryan Voltaggio, who operates the restaurant Volt in Frederick, had instant name recognition when he announced he was opening Aggio at the Inner Harbor. Naysayers decried the Power Plant Live location but were assuaged when they learned the restaurant is around the corner from the party patio. Aggio found its groove from the beginning, serving contemporary Italian cuisine in a space that greets you with a bar and bare tables and leads to a white-tablecloth area. The seasonal menu is excellently prepared, with pasta offerings like
Fleet Street Kitchen 21
The main dining room of Fleet Street Kitchen somehow manages to combine elegance with a country vibe. Chandeliers and crisp white tablecloths mix with tartan-plaid banquettes and wood-and-metal details. The result is a comfortable and well-designed place to enjoy a menu steered toward the seasons and local farms, including the restaurant's own Cunningham Farms in Baltimore County. Your meal starts with a complimentary amuse-bouche, which on one visit was a tease of golden raisins, white verjus, celery root and walnuts. The rest of the meal is a creative assemblage of ingredients, which can include a pastrami short rib or cod fillet in lobster broth. Another nicety is a plate of cookies delivered with your check at the end. That's classy.
Linwoods 22
Linwoods is as sleek and polished as it was when it opened in 1988. It has adjusted its furnishings and decor over the years, but the restaurant's understated sophistication has never disappeared. We like that you can sit at the counter that surrounds the open kitchen and watch the cooking action or settle into one of the cloth-covered tables for a quieter meal. We also applaud the restaurant's menu choices. You can get a full-tilt dinner with courses like crispy calamari, Caesar salad, crab cakes and a sumptuous rib-eye, or you can go a little cheaper with pizzas cooked in a wood-burning oven and a grilled hamburger with
The Milton Inn 23
The Milton Inn is a refreshing break from all those restaurants outfitted with open ductwork and concrete floors. Housed in a centuries-old fieldstone manse, the restaurant's formal furnishings suit its history, but the place isn't stuffy. You can indulge in a classic menu at a linen-covered table or grab a seat in the lounge for more affordable small plates. In the dining rooms, be prepared for appetizers hovering in the high teens and entrees in the mid-$30 range and higher. But this is a meal for indulgence. Under executive chef Brian Boston, the menu harks to an era we don't want to forget. Savor dishes like clams casino, pan-seared Hudson Valley foie gras, 12-ounce filet mignons and Dover sole.
Cooper's Hawk Winery & Restaurant 24
If you're a wine lover, this is the place for you. Dozens of wines from the Illinois winery are available to sample. But attention is also paid to the food to pair with your wine. The upscale chain restaurant — the first in Maryland — carefully includes bin numbers of bottles to complement each dish. We were pleased with the quality of our dishes, from the Asian pork-belly tostadas and Mexican drunken shrimp wrapped in bacon to a soy-ginger salmon and the superb short-rib risotto. And don't go home empty-handed. There's an onsite tasting room and gift shop.
The Helmand 25
Mention The Helmand to Baltimore diners, and immediately they will speak in loving terms of the
Colette 26
Colette is a flirty charmer that introduced itself in February. The newest offering by Adrien Aeschliman, who brought us the BYOB Bottega, presents a French-inspired menu and classic cocktails in a cozy space reminiscent of a Parisian drinking spot. Sit in the front bar area or in the intimate back dining room for a delightful meal by chef Stefano Porcile. The Gruyere beignets drizzled with honey are the beginning of a dinner that is fueled by the chef's passion. “An important ingredient is love,” he said after a visit.
Ananda 27
After successfully operating the Ambassador Dining Room in Baltimore for years, owners Keir and Binda Singh set their sights on Howard County for another restaurant specializing in Indian cuisine. Ananda was a hit from the beginning. The dining rooms are stately with crisp linens, formal mirrors, stained-glass windows and wood paneling. The food suits the environs with well-prepared traditional dishes like chicken tikka masala, lamb saag and the tempting fried Goa fish coated with a mixture of roasted garlic, tamarind and scallions. And we always adore the crab Malabar.
The Food Market 28
After establishing himself as a serious chef at City Cafe, Chad Gauss struck out on his own in 2012 at The Food Market in Hampden. The place was an immediate success. (In fact, Gauss is planning to open a spinoff in Quarry Lake at Greenspring by the end of the year.) His original location — a stark, modern space with an open kitchen — is still going strong with seasonal American dishes with a twist. Small plates include offerings like beets with pears and mint, and crab and corn doughnuts. Entrees feature plates like a pistachio-encrusted rack of lamb and “crabatouille” in a spicy broth. But we'll always be thankful for Gauss' popular Baltimore club sandwich, a whopper with a crab cake, shrimp salad, bacon, lettuce and tomato stacked on potato bread.
The Oregon Grille 29
The pricey fine-dining restaurant in Hunt Valley bills itself as a steakhouse, and it is. But there's a lot more to the menu than thick cuts of aged prime beef. It's the kind of place where you'll find dishes like oysters Rockefeller, grilled shrimp cocktail, lobster cardinale and amazing crab cakes. The restaurant is clubby with a bent toward the horse crowd. The service is polished but distant if you're not a regular visitor. Still, it's refreshing that guys have to wear jackets after 5 p.m. (except for during the summer, when the restaurant relaxes that requirement).
Fork & Wrench 30
I remember my first visit to Fork & Wrench four years ago like it was yesterday. The classy bar and vintage decor were so appealing. A birdcage here, a rotary phone there. Oh, look, an Underwood typewriter. And the New American food was just as captivating. Chefs have come and gone. Ben Sawyer, formerly of Salt, is in place at this printing. He's keeping up the creative vibe in the kitchen, fine-tuning dishes to capture the growing season with a cherry gazpacho, a petite filet with roasted corn and pan-seared duck breast with strawberries in the warm months. The craft cocktails are not to be missed.
Aromes 31
Chef Steve Monnier is a long way from his native Reims, France, where he cooked at several prestigious restaurants around the country before moving to Los Angeles. He's now in Baltimore, offering diners the benefit of culinary skills he's sharpened along the way. His adorable BYOB bistro with 28 seats opened last year and offers a prix-fixe, changing menu that boasts French and New American dishes with locally sourced, seasonal products.
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Come for the Belgian beer and stay for the New American menu, now under the direction of chef Andrew Weinzirl. The longtime Mount Vernon townhouse restaurant offers a funky bar downstairs and an elegant lounge and wood-accented dining rooms on an upper level. A fancy Swiss lodge comes to mind. Seated at cloth-covered tables, diners can partake of charcuterie and pasta that change often, as well as entrees that can include pork, beef and duck dressed up with carefully selected accompaniments. Always finish with the chocolate Proletary (ale) torte.
Sotto Sopra Restaurant 33
Housed in a quaint 19th-century townhouse, Sotto Sopra serves contemporary Italian cuisine and housemade pastas in a beautiful room with luxurious drapes, big mirrors and colorful murals. Owner and chef Riccardo Bosio creates a menu rich in flavors, including pork osso buco with truffled wild-mushroom risotto and veal saltimbocca. The delicate pastas come in all shapes and sizes. The pumpkin sacchetti with sausage and cream sauce is a particular favorite. For a treat, check out the monthly live opera nights.
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The Bagby Restaurant Group, proprietors of Fleet Street Kitchen in Harbor East and more, branched out to Baltimore County with Cunningham's, bringing a rare fine-dining restaurant to Towson. The dinner-only restaurant also appeals to casual diners. The space is divided into sections, with a formal space with cloth-covered tables and another area with bare tables. A communal counter overlooking the open kitchen is a visual pleasure with lights draped from the ceiling. You can also eat in the bar. The seasonal, locally sourced food is creative, too. Wood-oven flatbreads, grilled meats and fish are available, along with entrees like pork shoulder, crab cakes, and a burger and fries.
Points South Latin Kitchen 35
The Fells Point space may finally have found the right food match after its former occupants, Mediterranean-influenced Meli and Italian-leaning Anastasia, fell by the wayside. Points South Latin Kitchen focuses on Central and South American cuisine with an exciting interpretation of the Latin dishes. Servers are happy to guide you through a menu that needs interpretation at times. We feasted on a variety of intriguing dishes, including a succulent braised pork shank with mashed plantains and shrimp in a spicy Peruvian pepper sauce.
Bottega 36
After appearing to be in jeopardy, tiny Bottega emerged from a five-month hiatus last year unscathed. The charming BYOB restaurant came back on the scene and didn't miss a beat. Getting a reservation for one of the 25 seats became as challenging as ever. But when one is scored, diners can revel in the privilege of sitting at one of the wood-plank tables to feast on chef Frederick “Sandy” Smith's Tuscan dishes. The small menu constantly changes, though the wonderful spinach-ricotta malfatti shows up often.
Parts & Labor 37
What a great idea, combining a retail butcher shop and a meat-centric restaurant. But owner and James Beard Award winner Spike Gjerde, of Woodberry Kitchen fame, has lots of great thoughts about food. This time, Gjerde rehabbed a former tire store, added a wood stove and butcher station, and focused on cuts of beef, ranging from $20 for a restaurant tavern steak to a $45 New York strip. Salamis, sausages and other meat preparations are available, too. There are salads for vegetarians.
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When it opened in 2014, Puerto 511 became the surprise darling of the Baltimore food world. Reservations at the small BYOB eatery were hard to come by once word spread about the restaurant's excellent Peruvian cuisine. Its difficult-to-find location, near the central Enoch Pratt Free Library, gave it extra cachet. But the search was worth it to savor the ceviches, paella and lamb chops on the menu. After two years, Puerto 511 hasn't lost its verve.
Wine Market Bistro 39
Sometimes, you just want simple bistro food done well. And that's what you'll find at Wine Market Bistro, a combination restaurant, wine bar and wine shop. Chicken breast, rib-eye steak, monkfish and more are treated with care in the kitchen with sauces and adornments that bolster but don't overwhelm the main ingredient. We're always happy to kick back in this comfortable restored industrial space or take a seat on the courtyard patio, knowing we can look forward to a fine meal.
La Cuchara 40
La Cuchara was an instant success with its Basque-influenced cuisine when it opened in 2015. The region between Spain and France is known for
Clavel 41
After the success of the lounge W.C. Harlan in Remington, owner Lane Harlan had another vision in mind — a taqueria and mezcaleria. At her newest endeavor, Clavel, tacos are the star, and rightfully so. Each flavorful housemade tortilla provides a pillow for fillings like pork in bitter oranges, beef tongue cooked in salsa verde and mahi-mahi blessed with a cabbage slaw by local Hex Ferments. The menu also includes ceviches and sandwiches as well as an assortment of mezcals and luscious cocktails.
The Black Olive 42
The romantic Black Olive is the place to go for authentic Greek cuisine. The restaurant, operated by the gracious Spiliadis family for almost two decades, maintains an air of refinement in the intimate brick dining rooms. Grilled fish is expertly filleted tableside if that's your choice. Diners can indulge in main courses like a rack of lamb cooked on charcoal or a lobster kenan. Ask for recommendations from the extensive wine list. The pace is unhurried. But you are in no hurry to leave anyway.
Petit Louis Bistro in Columbia 43
This gem is often overshadowed by its older Baltimore sibling. And that's a shame. I think the Howard County outpost is even more appealing. There's a lot of posturing at the Roland Park Petit Louis — by the diners, not the excellent waitstaff. On my last visit, my neighbor insisted on speaking French to the staff all night. In Columbia, the crowd is more egalitarian, though it's easy to get caught up in the Parisian vibe. The restaurant's Belle-Epoque decor, with plush reds, gilded accouterments, marble and rich woods, makes you feel like you've landed in the middle of the City of Lights. And while Lake Kittamaqundi may not be the Seine, the scenic waterfront view is a bonus.
Gertrude's at the BMA 44
If there was ever an ambassador for Mid-Atlantic seafood, it's John Shields, the chef-owner of Gertrude's. Shields has been pormoting the bounty of our local farms and waterways since he wrote “Chesapeake Bay Cooking” in 1990. Recently, the 25th-anniversary edition of the book was published. Shields named Gertrude's after his grandmother, Gertrude Cleary, who taught him how to cook. You can feast on a crab cake named after her or a wealth of other dishes like the silky cream of crab soup, chicken and corn fritters, and Chesapeake rockfish imperial. The dining room, attached to the Baltimore Museum of Art, is serene and polished with a view of the museum's sculpture garden from the outdoor terrace.
Peter's Inn 45
Baltimoreans just love this quirky rowhouse restaurant that changes menus weekly and still doesn't take reservations after 20 years in operation. But diners gladly wait to get one of the 37 seats in the cramped quarters that were once a biker bar. Gewgaws like a stuffed swordfish strewn with lights decorate the walls. A chalkboard lists the current food offerings — from seafood to steak — prepared by Karin Tiffany, who runs the restaurant with her husband, Bud. Insider's tip: Start your meal with the wonderful garlic bread and salad that aren't on the menu.
Salt
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In many ways, Salt was a pioneer in introducing New American cuisine — hello, duck-fat fries — to Baltimore in a hip, minimalist, brick-walled space. The brilliant green lights hanging over the bar were the talk of the town in 2006 when it opened. Chef Jason Ambrose, who co-owns the restaurant with his mother, Jane, has placed the reins of the kitchen into other hands, but the menu is as innovative today as it was 10 years ago. Recently, a grilled pork belly appetizer was enlivened with rhubarb ketchup, and braised beef cheeks were treated to roasted corn. Let's hope the goat-cheese doughnuts never go away.
Alchemy Elements 47
You have to root for restaurateurs Michael Matassa and his wife, Debi Bell-Matassa. They survived a shuttered restaurant in Fallston and breast cancer before opening the now-closed Alchemy in Hampden. These days, they're focusing on their drop-dead gorgeous new Harford County restaurant, Alchemy Elements. Bell-Matassa had a major hand in the decorating decisions. The space gleams with gold, silver and copper metals; supple leather; a blue-gray Brazilian granite bar; and a memorable concrete floor swirled with clouds. The food doesn't get lost in the mix with entrees like Indian chicken Francaise and roasted red snapper. These comeback kids deserve a visit.
Le Garage 48
Le Garage brought a welcome taste of French cuisine to Hampden when it took over the old Dogwood spot in 2014. The hot and salty Belgian frites are always great, especially when dipped into the terrific sauces (the curry ketchup is a favorite) or paired with mussels or steak. But I have to admit that I go back for the darling tartines topped with beef tartare, duck ham and more. Popular menu items include The Rooster, a boneless fried chicken sandwich; the crispy Brussels sprouts; and the “Bon Burger” made with Roseda Farm beef. After a few changes in the kitchen, executive chef Mike Russell is keeping the food momentum moving forward.
Maggie's Farm 49
The restaurant's name sounds as homespun as Mom and apple pie, but it doesn't begin to reflect the kitchen's global reach. The sexy red dining room is the setting for a menu that takes you on a far-flung food journey around the world. The offerings change often, but you will be happy with whatever is available, like the recent fried oyster steamed bun, beet poke, gumbo and jerk chicken. The Roseda Farm burger with pimento cheese is always a good choice.
Encantada 50
This isn't your typical museum restaurant. But then the American Visionary Art Museum isn't your typical museum. While an assortment of artists share their quirky individual styles in AVAM's galleries, the restaurant, conceived by Robbin Haas, owner of Birroteca and The Nickel Taphouse, showcases a creative menu that plays up vegetables, grains and fruits. The food is suited to the colorful space with its clever artwork, shiny red benches and eye-catching upholstery. Reflecting the seasons, the attractive dishes can change on a whim. During the warmer months, crispy chickpeas and spicy cauliflower were great starters. Main dishes included scallops, bronzino and gnocci but also featured Wagyu beef and chicken for meat eaters. Like the museum, Encantada appeals to a variety of sensibilities.
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