At this sophisticatedBritish cafélocated in the Lake Falls Village shopping center, light, spongy crumpets; softball-sized cheddar biscuits; and gluten-free Nutella financiers emerge from the ovens each day. Breakfast draws a crowd with favorites like the “Fat Egg Sammy,” a griddled and buttered crumpet with a fried egg topped with either TCP bacon or ham. Fridays put fish and chips, another of chef Neill Howell’s homages to his English roots, on the menu.

New Orleans meets Baltimore at Ethel’s Creole Kitchen, where chefs Ed Bloom and Nick Creamer capture the essence of Crescent City flavors in their two-story restaurant. Under the tutelage of the late Louisiana chefPaul Prudhomme, Bloom picked up a love for Creole and Cajun cuisine. He and Creamer use Maryland staples to put a local spin on New Orleans classics like jambalaya, gumbo, and fried Chesapeake oysters served with remoulade. To really get into the spirit, order a sazerac, the official cocktail of New Orleans.

Stand behind the glass at the counter and watch the kitchen staff stretch, wrap, and slice fresh ramen noodles that are more than three feet long at this Malaysian restaurant. Menus vary at each location (one in Belvedere Square market and one in Whole Foods in Harbor East) but expect warming bowls like truffle miso mazemen, which includes spinach, sun-dried tomatoes, Parmesan cheese with thin ramen tossed in truffle miso butter sauce. Gluten-free options are available at both locations.

This Lauraville neighborhood restaurant is committed to supporting local farms. Piloted by Chef Andrew Weinzirl, Maggie’s Farm is a local destination for comfort food and Maryland staples. Enjoy the burger, Maryland crab cake, and fried green tomatoes inside or on the patio.

Even after a couple decades in the same location, visitors and locals are still discovering the creamy hummus, sesame-roasted feta, and fluffy pita that comes out of the wood-burning oven at this Cyprus restaurant. Contemporary renditions of classic Greek and Turkish cuisine like octopus, kebabs, falafel, baklava, or loukoumades (yeasty donuts topped with honey syrup) all are solid choices.

An unassuming haven on Falls Road just a few blocks from “The Avenue,” (Hampden’s offbeat dining and shopping destination),Good Neighbor’senchanting storefront and tranquil outdoor garden sells lovely, functional ceramics; sleek, modern furniture; and books so pretty they should be judged by their covers. But that’s just the tip of the iceberg: Chef Durian Neal has created a menu of chaat dinner plates and playful breakfast toasts that are as thoughtfully considered as everything else at Good Neighbor.

WhenDylan’s Oyster Cellaropened in Hampden, some started proclaiming oysters Baltimore’s new crab cake. Shuckers can unhinge a rotating variety of fresh, raw oysters in a room with cookbooks lining the walls. The smash burger and whole fish dishes are also worth trying.

Hampden’s “King of the Avenue,” chef Chad Guass, packs enormous flavors into amenufilled with hearty comfort food hits like Amish soft pretzels with beer cheese fondue, mozzarella sticks, meatloaf with cheesy pesto potatoes, and crab cakes with lobster mac and cheese. The Baltimore club sandwich raises the bar of a classic BLT by piling a crab cake and shrimp salad on a soft potato bread. Check out the Heath bar-flavored bread pudding for dessert.

開放以來在白廳機市場,沒有廚房or chef has received more accolades for buttery, flaky pastries and crab pies thanCrust’schef Amanda Mack. Arrive early ororderonline on weekends because the menu favorites usually sell out. A relocation to Mount Vernon is in the works for summer 2022.

At this Greenmount Avenue vegan restaurant, owner Debonette Wyatt-James makes the case that delicious comfort food does not need meat or dairy. Diners swear by fried cauliflower bites, tacos, fried chik’n that taste better than poultry. An outdoor space and community garden are on the horizon soon.

Black Sauce Kitchen is known for its biscuits, but the partly mobile kitchen (found at farmers markets and at its 29th Street storefront) dishes items like braised lamb, crispy eggplant, or oxtail offered on buoyant breads. The marketmenucan vary from the storefront, so check before going.

This European bistro showcases French-leaning dishes with a compact, rotating menu scrawled and updated on a chalkboard. Take a seat in the intimate dining room or in the cozy, heated outdoor area for dishes like classic pub toasties, jarred pâté, poached ox tongue or smoked haddock pie, pistachio pavlova, and natural wine.

Chef and owner Chris Amendola built this Station North restaurant around his passion for foraging and finding seasonal ingredients in the woods. His hit dish is a mushroom stew with homemade ricotta, poached egg, fines herbs, and pine nuts. Meanwhile, lion’s mane mushrooms turn up in a vegan Maryland “crab” cake served with remoulade. One part of the menu is devoted to pig snout, chin, socket, tongue, and ears.

After shutting down during the pandemic, the restaurant inside the luxe Ivy Hotel reopened in April with a new “Maryland bistro” menu full of dishes like summer vegetable bucatini and a filet of halibut with creamed corn, chanterelles, and sungold tomatoes. Exceptional desserts from pastry chef Cassidy Lueck include an almond cake served with a scoop of goat milk ice cream; and a strawberry chocolate tart with miso caramel, peanut butter mousse, and candied peanuts. There’s also an extensive selection of whiskeys and cocktails.

This venerable Afghani restaurant has delighted Mount Vernon residents for over 30 years with kaddo borwani, baked baby pumpkin dolloped with yogurt, and mantwo, a pastry stuffed with beef and onions. If choosing one dish seems overwhelming, go with a group of five or more and ask for “family style” service, and the staff will drop off a variety of large portions to share. The restaurant offers takeout, limited delivery, and indoor dining. There’s also a smattering of sidewalk tables along Charles Street.

塞之間大量的餐飲攤位選項at Mount Vernon Marketplace, the Turkish fish sandwich stop embraces Baltimore’s love for seafood, with grilled or fried selections on bread, or over rice or salad. The “Real MVP,” a nod to diehard regulars known by name, piles cornmeal-fried hake, melted cheddar, lettuce, tomato, lemon-dill mayo and hot sauce on a brioche bun. Sides include mac ‘n’ cheese or French fries.Onlineordering or dining in the market are both options. The College Park originalclosed in 2019, and this is the only one left.

At this feel-good, family-run Mexican cafe pulsing with lively, Latin music, queso birria tacos, tortas, breakfast burritos, and huevos rancheros all come out of the kitchen. A pink-hued dining room and a heartfelt hospitality add to an atmosphere that feels like a party.

Greek pottery and frescoes of Greek islands adorn the walls at this old-school, cash-only Oldham Street restaurant known for hit gyros, garlic shrimp, and spanakopita. Call in for takeout or BYOB for indoor and outdoor dining. Sister restaurant Samos Greek Island Grill has locations in Canton and Locust Point.

Revered co-owners Steve Chu and Ephrem Abebe diligently source flavors from Ethiopia, Taiwan, Thailand, and India at both the Fells Point and the Hampden location, sticking to takeout only. Diners happily wait in line for favorites like tempura broccoli, “tofu brah” with spicy peanut sauce, or Taiwanese curry chicken on pillowy steamed gluten-free buns or rice bowls. Follow the busy restaurant’sInstagrampage to see the latest menus, the food truck’s whereabouts, and updates on a future shop in Federal Hill.

Harbor East’s buzzy Tuscan showpiece puts its pasta-rolling action on full display, and half-portion options encourage patrons to sample its bolognese and blue crab-topped squid ink campanelle in one sitting. The county’s Cunningham Farms fuels the restaurant’s charcuterie selection, while steaks hail from Chicago’s Meats by Linz. A dizzying wine list that’s heavy on Italian grapes claims to be the biggest in Baltimore, and a pianist tickling a 1926 Steinway any night of the week adds a romantic touch.

The Thai stall in Fell’s Point’s historic Broadway Market has quickly become a neighborhood staple. Recipes passed down through generations use traditional techniques with a street vendor twist as the kitchen puts out regional specialties like khao soi, red or green curry, pad see ew, and a signature pineapple fried rice. Dishes can come very spicy, so keep that in mind when selecting a spice level.

Baltimore’s first fancy, all-vegan restaurant emerged last summer at the foot of a flashy Inner Harbor high-rise condo. Owner Matthew Kenney, who runs a meat-free empire of restaurants from Sydney to São Paolo, tapped Natalie Carter from The Great Sage in Clarksville to lead the local kitchen. Go for the kelp noodle cacio e pepe, believable “crab” cakes, beet Reubens, and queso built with walnut chorizo. Bright lavender rose syrup and carrot-infused mezcal cocktails pop in the sleek, sun-drenched space, especially during brunch. At adjoining sister spot Double Zero, gigantic calzones built with cashew mozzarella are the star.

Though it only debuted in the summer of 2020, NiHao is already gaining national attention for its top-notch Sichuan cooking; it’sa 2022 James Beard Awardsemifinalist for best new restaurant. Lydia Chang and JBA-nominated pastry pro Pichet Ong own and operate this 120-seat Canton restaurant where they serve a Chinese menu incorporating vegetarian hits like crispy eggplant and chili cauliflower alongside spicy mala dishes, weekend dim sum, and Peking duck from executive chef Antoni Szachowicz.

Ashish Alfred’s showcases his precise culinary technique in dishes like a crowd-pleasing croque madame, succulent duck confit, and a burger blanketed by rich foie gras, blueberry jam, and gruyere cheese at his beloved Fells Point French brasserie. Oysters on tiered plates arrive in a chic space lined with burgundy booths and white tiled floor. Duck Duck Goose also has locations in D.C. and Bethesda.

Lines often stretch down the sidewalk in front of this petite Canton pastry shop, where Cheolsoo Lee, Sungae Lee, and Min Kim serve tamago sando (Japanese egg sandwich), smoked salmon on everything focaccia, and frittata sandwiches. Items are released daily according to astrict itinerary, so plan accordingly to score oat scones (6 a.m.), pain au chocolate (9 a.m.), and crab and egg sandwiches (11 a.m.).

Planted in the post-college town of Federal Hill beyond the limits of the lively bar scene, Sobo recently celebrated 10 years in its row home restaurant space. Embodying the city’s charming hospitality, owners Ana and Linda Leventis treat everyone like family as the cafe hums with locals and new graduates flocking there to impress visiting parents. The Sobo burger with fingerling potatoes and salad is a winning trifecta, and there are plenty of vegetarian, vegan, and gluten-free dishes. A newly designed parklet space is prime for happy hour.

This South Baltimore haven from siblings Josh and Stephanie Hershkovitz claimed its place as the city’s top pizza destination when it opened just over 10 years ago. The classic wood-fired Neapolitan margherita is a quintessential masterpiece, with rich red sauce and melted mozzarella on a chewy, stretchy, lightly spotted dough. Crispy cauliflower, burrata, meatballs, and other pizza and pasta are particularly wonderful when enjoyed near the near the wood-fired oven or out on the patio.

Diners have a hard time focusing on anything other than the lauded crab cake egg rolls coming out of the kitchen at Papi Cuisine, but the newly planted South Baltimore Afro-Latin fusion restaurant also serves an excellent mac and cheese and many surf and turf options. A new brunch menu with shrimp and smoked gouda grits and fried brûlée French toast is in the works.