La Jetee is a southern french fine-dining restaurant in Harbor East, Baltimore.
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.
Must order: Whatever Chesapeake fish the kitchen has worked into a Provencal preparation.
Tip: It replaced Cindy Lou's Fish House at Harbor Point; the all-day cafe is the quieter option.
Address: 1215 Wills Street, Baltimore, MD 21231
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 seafood tower and a dozen from the rotating oyster list.
Tip: The kitchen runs late and live music plays most nights; the bar takes walk-ins.
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: A Roman-style pizza and a plate of cacio e pepe.
Tip: It runs louder and more casual than its Atlas siblings; good for a group.
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: House-made pasta to start, then a dry-aged steak.
Tip: The restored recreation pier and waterfront views carry the room; reserve for sunset.
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 seafood tower and a dozen from the rotating oyster list.
Tip: The kitchen runs late and live music plays most nights; the bar takes walk-ins.
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: A Roman-style pizza and a plate of cacio e pepe.
Tip: It runs louder and more casual than its Atlas siblings; good for a group.
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 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.
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.
