Love, Pomelo is an italian restaurant in Canton, Baltimore.
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.
Signature dishes: Spaghetti with bottarga, Anchovy butter, Roman pasta
Must order: The spaghetti with bottarga and anchovy butter.
Tip: The storefront is small and date-night busy; reserve for prime weekend windows.
Address: 2933 O'Donnell Street, Baltimore, MD 21224
NiHao on Boston Street in Canton is chef Peter Chang's Baltimore room, plating Peking duck, dim sum and dumplings in a busy waterfront rowhouse.
Signature: Peking duck, Dim sum, Dumplings
Order: The Peking duck and a spread of dumplings and dim sum.
Tip: Weekend dim sum brunch is the move; reserve, because the rowhouse seats fill fast.
Thames Street Oyster House in Fells Point runs Baltimore's deepest raw bar, with chef Eric Houseknecht's Eastern Shore crab cake and a lobster roll.
Signature: Eastern Shore crab cake, Raw bar oysters, Lobster roll
Order: The Eastern Shore crab cake, broiled with almost no filler, and a half-dozen from the raw bar.
Tip: Reserve the upstairs dining room for quiet; the downstairs bar takes walk-ins and pours through a deep oyster list.
Clavel in Hampden is Carlos Raba's Sinaloa-rooted mezcaleria, where tacos sit on nixtamalized corn tortillas and the bar runs deep on mezcal.
Signature: Tacos al pastor, Ceviche, Mezcal flights
Order: Tacos on the house-nixtamalized tortillas with a mezcal flight to match.
Tip: No reservations for small parties; the line moves fastest if you arrive right at open or late in the evening.
Gertrude's sits inside the Baltimore Museum of Art, where founder John Shields cooks the Chesapeake canon of crab cake and Maryland crab soup.
Signature: Crab cake, Maryland crab soup, Fried oysters
Order: The crab cake, plus a cup of the Maryland crab soup loaded with vegetables.
Tip: Lunch on the terrace overlooking the BMA sculpture garden is the quietest, prettiest seat in the house.
The Helmand on Charles Street has cooked Afghan food in Mount Vernon since 1989, known for its kaddo borawni baby pumpkin and aushak dumplings.
Signature: Kaddo borawni, Aushak, Lamb kebab
Order: Start with the kaddo borawni; few first courses in the city are as well-loved.
Tip: It is a Mount Vernon institution and books up on weekends; reserve ahead for dinner.
NiHao on Boston Street in Canton is chef Peter Chang's Baltimore room, plating Peking duck, dim sum and dumplings in a busy waterfront rowhouse.
Signature: Peking duck, Dim sum, Dumplings
Order: The Peking duck and a spread of dumplings and dim sum.
Tip: Weekend dim sum brunch is the move; reserve, because the rowhouse seats fill fast.
The Food Market anchors Hampden's Avenue, where chef Chad Gauss turns out playful New American plates and his well-known Amish soft pretzels.
Signature: Amish soft pretzels, Crispy oysters, New American plates
Order: The Amish soft pretzels to start, then whatever seafood is running that night.
Tip: Brunch on The Avenue is busy; reserve, and ask for a booth away from the open door.
