The Helmand is an afghan restaurant in Mount Vernon, Baltimore.
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 dishes: Kaddo borawni, Aushak, Lamb kebab
Must 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.
Address: 806 North Charles Street, Baltimore, MD 21201
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.
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.
Signature: Pierogies, Tavern pie, Shrimp toast
Order: The pierogies and the tavern pie, with a side of tomato hot honey for dipping.
Tip: It is small and reservations vanish fast; the bar seats are walk-in and worth the wait.
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.
Signature: Khao soi, Hatyai fried chicken, Curries
Order: The khao soi and the Hatyai fried chicken.
Tip: Much 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.
Signature: Jerome Creek oysters, Jumbo lump crab cake, Raw bar
Order: A dozen Jerome Creek oysters and the jumbo lump crab cake.
Tip: The oysters come from the restaurant's own farm; ask the bar which harvest is freshest that day.
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.
Signature: Whole roasted chicken, Trout amandine, Steak frites
Order: The whole roasted chicken polished with duck fat.
Tip: Weekday lunch is the under-the-radar bargain; the prix fixe is the value play.
