"Chef Reid Shilling’s mid-Atlantic restaurant and raw bar with a wood-burning oven offers a seven-course chef’s table option and a la carte menus full of dishes like Chesapeake rockfish, beet tartare, panna cotta, and standout thick-cut fries. Last summer, Shilling made a huge hire with the addition of Minibar’s longtime head chef Sarah Ravitz. Make a reservation or order takeout or delivery. Shilling also runs a popular Ampersandwich pop-up out of the space." - Tierney Plumb, Emily Venezky