14 splurge places in Baltimore, editor-picked. Tasting menus and the full big-night-out treatment in Baltimore. All Baltimore food.

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The splurge list

14 places

Charleston

Order Build the menu around the cornmeal-fried oysters and shrimp and grits.

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.

Magdalena

Order Whatever lands on the changing canape board, then a seasonal main.

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.

Cinghiale

Order A plate of house-made pasta and the magret of duck.

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.

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Tagliata

Order The black squid ink campanelle with blue crab and uni cream.

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.

Ammoora

Order The kibbeh and the saffron-rice lamb shanks with pomegranate.

Ammoora in Federal Hill is Baltimore's Syrian fine-dining room at the Ritz-Carlton Residences, plating kibbeh and lamb beneath mother-of-pearl decor.

Azumi

Order An omakase run of nigiri, plus the crudo selection.

Azumi in Harbor East is Atlas Restaurant Group's contemporary Japanese room inside the Four Seasons, flying in fish for sushi, crudo and a long sake list.

La Jetee

Order Whatever Chesapeake fish the kitchen has worked into a Provencal preparation.

La Jetee at Harbor Point is James Beard winner Spike Gjerde's Provence-leaning room, plating Chesapeake seafood and seasonal produce in a Southern French key.

Where to stay in Baltimore

A sample of Baltimore hotels from our booking partner, who list 195 here. Live prices and availability open on their site.

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The Ruxton

Order A dry-aged steak and the tater tots crowned with caviar.

The Ruxton in Harbor East is Atlas Restaurant Group's steakhouse, serving prime aged beef and house-made tater tots crowned with caviar near the waterfront.

Loch Bar

Order A seafood tower and a dozen from the rotating oyster list.

Loch Bar in Harbor East is a raw bar and seafood room from Atlas Restaurant Group, working a long oyster list, towers and a late-night kitchen.

The Bygone

Order A steak or seafood tower, with a window table at golden hour.

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.

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