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Baltimore loves seafood, and, in particular, crabs. Soft- or hard-shell crabs, crab cakes, crab dip—the city's passion for clawed crustaceans seems to have no end. Flag down a Baltimore native and ask them where the best crab joint is and you'll get dozens of different options.
But crabs aren’t the only thing on the menu. Baltimore's burgeoning restaurant scene features a world of flavors: Afghan, Greek, American, French, Italian, Korean, and other ethnic cuisines. In recent years, Baltimore’s culinary cred has grown, thanks to the efforts of standout restauranteurs such as Spike Gjerde, Tony Foreman, and Cindy Wolf.
Most of the Inner Harbor has chain and hotel restaurants, so if you want to eat well, spread out. Harbor East is the city's newest center for fine dining. A few blocks east of the Inner Harbor, Little Italy has a host of Italian restaurants, most of which serve classic southern Italian, spaghetti-with-garlic-bread fare. Yet father east, Fells Point has some renowned local restaurants. Or, head north. Charles Village, near Johns Hopkins University, Hampden, to the northwest, and posh Roland Park, at the city’s suburban limits, have outstanding dining options. Note that most places generally stop serving by 10 pm, if not earlier.
Chef-owner Cindy Wolf's cuisine has a South Carolina Low Country accent with French roots—and the results are unparalleled. Inside the glowingly lit dining room, classics like she-crab soup and shrimp and grits complement more elegant fare, such as a lobster bisque spiced with curry or wild salmon with avocado.
Chef Kiko Wilson adeptly mixes Latin, Pan Asian, Southern, and California flavors. Tender coffee-rubbed short ribs are balanced by a crunchy daikon cole slaw with miso-ginger dressing. Lamb empanadas are finished with a chipotle aioli. Foreman/Wolf restaurants, Johnny's parent company, is known for its super-fresh ingredients, sourced locally, and excellent service. Johnny's receives high marks in both categories. Just like the food, the decor has a modern twist. Exposed interior brick walls, a Baltimore staple, get an acid-washed update. Comfy booth seating serves as an understated backdrop that allows the food to be the star.
With amazing pancakes, omelets, and French toast, this upscale cafe, now with locations at the Inner Harbor and in North Baltimore's Roland Park, has become the go-to destination for unbeatable breakfast and brunch (neither outlet serves dinner). Lunch entrées like the Chesapeake Club (crab cake, shrimp salad, lettuce, bacon, red and yellow tomatoes, avocado, and Old Bay remoulade on sourdough toast, dusted with more Old Bay) are also excellent. There's another location at 513 W. Cold Spring Lane in Roland Park.
An expansive 19th-century warehouse is home to this fashionable, two-level restaurant that celebrates Italian cuisine from regions south of Rome. Select a few appetizers: they are made for sharing. Spicy pork sausage adds heat to a tomato and Buffalo mozzarella (okay, that's a little east of Rome) pizza. In the rich, wine-hued setting, candles on tables and giant wrought-iron chandeliers illuminate the space, creating a downright sexy atmosphere. The choicest seats are upstairs in the mezzanine. Excellent service is a Foreman/Wolf trademark.
Reservations are a must at Baltimore's best French restaurant. Petit Louis specializes in homey French comfort foods: onion soup bubbling with Gruyere, escargot in garlic butter, duck leg confit, and other things you might find in a French grandmother's kitchen. Save room for the awe-inspiring assortment of French cheeses, and if you're pressed for a decision, order the one with the layer of truffles. The classic bistro setting is enlivened with red velvet banquettes and marble-topped tables spaced elbows-length apart. Once a pharmacy, the Tudor-style building is listed on the National Register as part of America's first shopping center. The service here is exceptional.
