Woodberry Tavern is a seasonal american fine-dining restaurant in Hampden, Baltimore.
Woodberry Tavern is James Beard winner Spike Gjerde's small Clipper Mill room, the successor to Woodberry Kitchen, cooking off Maryland farms and waters.
Must order: Whatever the wood fire is turning out that night.
Tip: The 30-seat room is the reborn Woodberry Kitchen; book weeks ahead.
Address: 2010 Clipper Park Road, Baltimore, MD 21211
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.
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.
Order: A plate of house-made pasta and the magret of duck.
Tip: The osteria side takes walk-ins; the enoteca dining room is the full kitchen experience.
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 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.
