The restaurants worth a reservation in Baltimore, from neighbourhood bistros to the new classics.
The restaurants worth the trip in Baltimore: bistros, neo-classics, neighbourhood favourites, and the rooms locals book first.
14 places
Order The Eastern Shore crab cake with Maryland blue crab, the New England lobster roll and raw bar oysters.
Thames Street Oyster House serves Maryland, Mid-Atlantic and New England seafood in a historic Fells Point row home, with at least ten kinds of oysters daily.
Order The crab cake, plus a cup of the Maryland crab soup loaded with vegetables.
Gertrude's sits inside the Baltimore Museum of Art, where founder John Shields cooks the Chesapeake canon of crab cake and Maryland crab soup.
5 of the restaurants on this list are in Fells Point. So are these tours and tastings.
Order Start with the kaddo borawni; few first courses in the city are as well-loved.
The Helmand on Charles Street has cooked Afghan food in Mount Vernon since 1989, known for its kaddo borawni baby pumpkin and aushak dumplings.
Order The Amish soft pretzels to start, then whatever seafood is running that night.
The Food Market anchors Hampden's Avenue, where chef Chad Gauss turns out playful New American plates and his well-known Amish soft pretzels.
Order The pierogies and the tavern pie, with a side of tomato hot honey for dipping.
Little Donna's in Upper Fells Point is Robbie Tutlewski's Eastern European kitchen, on the New York Times best list for its pierogies and tavern pie.
Order The khao soi and the Hatyai fried chicken.
The Dara in Fells Point is chef Jeff Wannapithipat's Thai room, drawing crowds for khao soi and Hatyai-style fried chicken on South Wolfe Street.
Order A dozen Jerome Creek oysters and the jumbo lump crab cake.
True Chesapeake Oyster Co. in Whitehall Mill is chef Zack Mills's bay-to-table room, serving its own Jerome Creek oysters and a jumbo lump crab cake.
Order The whole roasted chicken polished with duck fat.
Petit Louis Bistro in Roland Park is Foreman Wolf's Parisian-style bistro, plating a duck-fat roasted chicken and trout amandine on a Left Bank corner.
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Order The swordfish meatballs over house-milled polenta.
Costiera in Little Italy marks chef Brian Lavin's return, a coastal Mediterranean bistro plating swordfish meatballs over house-milled polenta.
Order The garlic bread is non-negotiable; the strip steak is the menu anchor.
Peter's Inn in Fells Point is a former biker bar turned chef's favourite, with a weekly-changing menu around a famous garlic bread and a New York strip.
Order The nettle soup and the cassoulet finished at the bar.
The Wren in Fells Point is the contemporary pub from Le Comptoir du Vin's team, on the New York Times best list for nettle soup and bar-side cassoulet.
Order The spaghetti with bottarga and anchovy butter.
Love, Pomelo on Canton's O'Donnell Square is a Roman-leaning Italian room, plating spaghetti with bottarga and anchovy butter in a candlelit storefront.
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