Discover Baltimore: Fells Point Culinary Food Tour
Fells Point is the wonderful historic Port of Baltimore. Enjoy small plates from local culinary gems! Learn some fun history, and enjoy spending the afternoon with new...
What to order at The Ruxton
- Must order
- A dry-aged steak and the tater tots crowned with caviar.
- Editor tip
- It is the newest of the Atlas waterfront rooms; the bar pours a deep Martini list.
CuisineSteakhouse
Price$$$$
Neighborhoodharbor-east
HoursMon-Fri 11:30-14:30, Sun 16:00-22:00, Mon-Thu 17:00-22:00, Fri 17:00-23:00, Sat 16:00-23:00
Phone+14436889488
Book ahead1 to 2 weeks
Last verified
Must 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.
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Location
Address: 720 Aliceanna Street, Baltimore, MD 21202
Also in harbor-east
Azumi ★ 4.4
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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.
La Jetee ★ 4.4
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: 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.
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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.
More fine dining in Baltimore
Azumi ★ 4.4
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 ★ 4.3
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.
Cosima ★ 4.3
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: A plate of house-made pasta and whatever seafood is running.
Tip: The Mill No. 1 setting and water views are the draw; ask for a table by the windows.
La Jetee ★ 4.4
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: 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.
Rec Pier Chop House ★ 4.2
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 ★ 4.2
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.