The decade-old vanguard of the city’s farm-to-table movement continues to impress locals and tourists alike. Read more.
On a nice day, grab a Duckpin Pale Ale or Blackwing Lager and sip it outside on one of the benches at this nearly five-year-old local brewery. Read more.
It offers one of the best crab cakes in town, as well as the Baltimore club — a sandwich featuring crab cake, shrimp salad, bacon, lettuce, and tomato. Read more.
Some of chef Brigitte Bledsoe’s outstanding dishes include the gooey, funky monkey bread, and crab cake eggs Benedict served atop fried green tomatoes. Read more.
Flavors such as Old Bay caramel, Maryland Mud, and Otterbein sugar cookie make the Charmery a uniquely Baltimore ice cream shop. Read more.
Warm, flaky biscuits are served with gravy or as sandwiches with cider-braised pork, braised beef shank, and other meats. Read more.
Open to the public Thursday through Saturday, it sells merchandise, cupcakes, and cake jars, as well as offering baking classes. Read more.
Devour crab cakes from Faidley Seafood, and shortbread cookies with a thick layer of fudge from Berger’s Bakery. Read more.
Located in a majestic rowhouse with an ornate marble fireplace in one room, mismatched furniture in another, and a dungeon-like downstairs pub, The Brewer’s Art is heaven for beer drinkers. Read more.
Behold the power of Vaccaro’s cannoli: It’s so good, it convinced Robicelli’s Bakery co-owner Allison Robicelli to break up with Brooklyn and move to Baltimore. Read more.
Attman’s Deli remain for loyal aficionados of the New York-style, mile-high corned beef sandwiches. Grab a chocolate soda (milk, club soda, and chocolate syrup) to wash it down. Read more.
Signature dishes such as seared foie gras and fried green tomatoes have earned chef Cindy Wolf six James Beard Award nominations. Read more.
No Baltimore dining guide would be complete without a spot where diners can get their hands dirty digging into steamed crabs encrusted with Old Bay. Read more.
Take three University of Maryland Baltimore County graduates who fuse flavors from Ethiopia, Taiwan, Thailand, and India, and the result is nothing less than magical. Read more.
The spicy linguine with Maryland blue crab, and the boneless ribeye steak are two of the most popular dishes at James Beard Award-winning chef Andrew Carmellini’s Rec Pier Chop House. Read more.
Chef Nancy Longo has been serving updated takes on classic Maryland cuisine — including her legendary smoked crab cakes — in a Fells Point rowhouse since 1989. Read more.
Thick slabs of meat on freshly baked focaccia, and deep-fried rice croquettes stuffed with cheese draw locals and tourists alike to this century-old, family-owned institution. Read more.
This old-school Greek restaurant only takes cash at its original location on Oldham Street in the heart of Greektown; specialties include gyros, garlic shrimp, and spanakopita. Read more.
Get the sandwiches and platters with a side of cheese fries or mac and cheese. Read more.
