Tagliata is an italian steakhouse fine-dining restaurant in Harbor East, Baltimore.
Editorially verified May 28, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: The black squid ink campanelle with blue crab and uni cream.
Tip: The dim, clubby room books out on weekends; the bar takes walk-ins for pasta.
Address: 1012 Fleet Street, Baltimore, MD 21202
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: A dry-aged steak and the tater tots crowned with caviar.
Tip: It is the newest of the Atlas waterfront rooms; the bar pours a deep Martini list.
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: An omakase run of nigiri, plus the crudo selection.
Tip: Sit at the sushi counter for the omakase; the dining room overlooks the waterfront.
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 prime rib, with the Greenberg potato skins.
Tip: Jackets are required for men; a pianist plays nightly in the lounge.
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 kibbeh and the saffron-rice lamb shanks with pomegranate.
Tip: The Damascene furniture and inlay are part of the experience; ask for a banquette.
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: The pan-seared John Dory with chanterelles.
Tip: The restored rowhouse parlour is the prettiest dining room in the city; reserve the front room.
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: A dry-aged steak and the tater tots crowned with caviar.
Tip: It is the newest of the Atlas waterfront rooms; the bar pours a deep Martini list.
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: An omakase run of nigiri, plus the crudo selection.
Tip: Sit at the sushi counter for the omakase; the dining room overlooks the waterfront.
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.
Order: Start with the house-made plant cheeses and whatever small plates are running.
Tip: It is one of the few plant-based fine-dining rooms in the region; start with the tasting menu.
