"About as fancy as Baltimore gets, the restaurant inside the luxe Ivy Hotel features innovative interpretations of Maryland cuisine. Executive Chef Ülfet Ralph (who’s had time with Chef Daniel Bouloud) has created a menu including dishes like Chesapeake Bay scallops with summer beans, crispy rice, harissa broth, and pork belly jam and Summer Risotto with corn purèe, corn relish, and espelette crema. Exceptional desserts 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." - Jess Mayhugh, Eater Staff
