Gunther & Co. is a contemporary american fine-dining restaurant in Canton, Baltimore.
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.
Must order: The fried oyster tacos, then the Thai seafood hot pot.
Tip: The restored Gunther boiler building and atrium bar are the draw; brunch is a quieter visit.
Address: 3650 Toone Street, Baltimore, MD 21224
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: The porterhouse lamb chop over polenta.
Tip: The corner rowhouse is intimate; weeknights are the easier reservation.
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: Whatever the wood fire is turning out that night.
Tip: The 30-seat room is the reborn Woodberry Kitchen; book weeks ahead.
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: An arepa spread, then the roasted duck breast with guava.
Tip: It is one of the country's few Venezuelan tasting rooms; the rum and cocktail list runs deep.
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.
Order: A steak or seafood tower, with a window table at golden hour.
Tip: Ask for a window seat; the 29th-floor harbour view is the reason to come up.
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: Build the menu around the cornmeal-fried oysters and shrimp and grits.
Tip: It is the city's benchmark special-occasion room; the wine pairing draws on a vast cellar.
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: Whatever lands on the changing canape board, then a seasonal main.
Tip: It sits inside the Relais and Chateaux Ivy Hotel; reserve for the courtyard in warm months.
