Tasting menus, Michelin stars and the chefs redefining Baltimore.
Tasting menus, Michelin stars, and the kitchens redefining what fine dining means in Baltimore.
20 places
Order Build the menu around the cornmeal-fried oysters and shrimp and grits.
Charleston is Cindy Wolf's Harbor East flagship, a 2025 James Beard winner for its beverage program, where you build a Lowcountry menu course by course.
Order Whatever lands on the changing canape board, then a seasonal main.
Magdalena inside the Ivy Hotel is chef Scott Bacon's seasonal American bistro, plating a changing canape board and Chesapeake plates in a stone mansion.
Order A plate of house-made pasta and the magret of duck.
Cinghiale in Harbor East is Tony Foreman and Cindy Wolf's northern Italian enoteca, pairing house-made pasta and magret of duck with a deep Italian list.
5 of the fine dining on this list serve italian.
Order The black squid ink campanelle with blue crab and uni cream.
Tagliata in Harbor East is Atlas Restaurant Group's Italian steakhouse, where chef Julian Marucci plates squid ink campanelle with blue crab and uni cream.
Order The prime rib, with the Greenberg potato skins.
The Prime Rib in Mount Vernon is a 1940s-style supper club with leopard carpet and a piano, serving the city's benchmark prime rib in black tie.
Order The kibbeh and the saffron-rice lamb shanks with pomegranate.
Ammoora in Federal Hill is Baltimore's Syrian fine-dining room at the Ritz-Carlton Residences, plating kibbeh and lamb beneath mother-of-pearl decor.
Order The pan-seared John Dory with chanterelles.
Cookhouse in Bolton Hill is chef George Dailey's restored 19th-century rowhouse, plating pan-seared John Dory with chanterelles and foie-gras croquettes.
Order A dry-aged steak and the tater tots crowned with caviar.
The Ruxton in Harbor East is Atlas Restaurant Group's steakhouse, serving prime aged beef and house-made tater tots crowned with caviar near the waterfront.
Order An omakase run of nigiri, plus the crudo selection.
Azumi in Harbor East is Atlas Restaurant Group's contemporary Japanese room inside the Four Seasons, flying in fish for sushi, crudo and a long sake list.
Order Start with the house-made plant cheeses and whatever small plates are running.
Oleum in Fells Point is chef Alisha Adibe's vegan fine-dining room, plating plant-based small plates, house-made cheeses and an internationally spiced menu.
A sample of Baltimore hotels from our booking partner, who list 195 here. Live prices and availability open on their site.
Holiday Inn Express Baltimore At The Stadiums, an IHG Hotel
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Midtown Inn
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Comfort Inn & Suites Baltimore Inner Harbor
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Order A plate of house-made pasta and whatever seafood is running.
Cosima in Mill No. 1 is a Sicilian and southern Italian room above the Jones Falls, plating house-made pasta and seafood with views of the old textile mill.
Order Whatever Chesapeake fish the kitchen has worked into a Provencal preparation.
La Jetee at Harbor Point is James Beard winner Spike Gjerde's Provence-leaning room, plating Chesapeake seafood and seasonal produce in a Southern French key.
Order House-made pasta to start, then a dry-aged steak.
Rec Pier Chop House in Fells Point is the Pendry hotel's Italian chop house, plating house-made pasta and dry-aged steaks in a restored recreation pier.
Order A seafood tower and a dozen from the rotating oyster list.
Loch Bar in Harbor East is a raw bar and seafood room from Atlas Restaurant Group, working a long oyster list, towers and a late-night kitchen.
Order A Roman-style pizza and a plate of cacio e pepe.
Italian Disco in Harbor East is Atlas Restaurant Group's pasta-and-pizza room, plating Roman-style plates and a disco-era soundtrack on Fleet Street.
Order The fried oyster tacos, then the Thai seafood hot pot.
Gunther & Co. in Canton is a contemporary American room in a restored boiler building, plating fried oyster tacos and a Thai-spiced seafood hot pot.
Order The porterhouse lamb chop over polenta.
Marta in Butchers Hill is chef Matthew Oetting's nouveau Italian room in the former Salt Tavern, built around a porterhouse lamb chop over creamy polenta.
Order Whatever the wood fire is turning out that night.
Woodberry Tavern is James Beard winner Spike Gjerde's small Clipper Mill room, the successor to Woodberry Kitchen, cooking off Maryland farms and waters.
Order An arepa spread, then the roasted duck breast with guava.
Alma Cocina Latina in Station North is a rare Venezuelan fine-dining room, where chef Hector Romero plates arepas and roasted duck with guava jelly.
Order A steak or seafood tower, with a window table at golden hour.
The Bygone tops the Four Seasons on the 29th floor, a 1920s-style room serving steaks and seafood with panoramic views over the Inner Harbor.
Nothing matches.
Editor picks in Baltimore include Charleston, Magdalena, Cinghiale, plus the full fine dining chapter on TableJourney.
