8 editor picks in Baltimore.
8 restaurants in Baltimore, editor-picked for restaurants open sunday. Where to eat a sit-down dinner on sunday. All restaurants in Baltimore.
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.
OrderThe Eastern Shore crab cake with Maryland blue crab, the New England lobster roll and raw bar oysters.
TipReservations are suggested; the bar top takes walk-ins for up to four guests, and the upstairs dining area looks over the water.
The Helmand on Charles Street has cooked Afghan food in Mount Vernon since 1989, known for its kaddo borawni baby pumpkin and aushak dumplings.
OrderStart with the kaddo borawni; few first courses in the city are as well-loved.
TipIt is a Mount Vernon institution and books up on weekends; reserve ahead for dinner.
Gertrude's sits inside the Baltimore Museum of Art, where founder John Shields cooks the Chesapeake canon of crab cake and Maryland crab soup.
OrderThe crab cake, plus a cup of the Maryland crab soup loaded with vegetables.
TipLunch on the terrace overlooking the BMA sculpture garden is the quietest, prettiest seat in the house.
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.
OrderThe Peking duck and a spread of dumplings and dim sum.
TipWeekend dim sum brunch is the move; reserve, because the rowhouse seats fill fast.
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.
OrderThe khao soi and the Hatyai fried chicken.
TipMuch of the menu is gluten-free; ask the kitchen to flag the dishes that are not.
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.
OrderA dozen Jerome Creek oysters and the jumbo lump crab cake.
TipThe oysters come from the restaurant's own farm; ask the bar which harvest is freshest that day.
The Food Market anchors Hampden's Avenue, where chef Chad Gauss turns out playful New American plates and his well-known Amish soft pretzels.
OrderThe Amish soft pretzels to start, then whatever seafood is running that night.
TipBrunch on The Avenue is busy; reserve, and ask for a booth away from the open door.
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.
OrderThe whole roasted chicken polished with duck fat.
TipWeekday lunch is the under-the-radar bargain; the prix fixe is the value play.
