Best Restaurants in Baltimore (2025)

Cindy Wolf’s white-tablecloth landmark marries Lowcountry flavors with French technique and polished service. Honored by the James Beard Foundation in 2025 for its wine program and consistently praised by Baltimore Magazine, it defines celebratory dining in Harbor East.

A Remington taqueria-mezcalería with house-nixtamalized masa, Clavel blends Sinaloan traditions with Baltimore soul. Lines form for tacos al gobernador and aquachiles. Recognized as a James Beard Awards finalist and celebrated by local critics for its community ethos.

Born at a farmers market, Ekiben’s Asian-meets-Baltimore flavors—think curry-fried chicken buns and tempura broccoli—are now a city staple. Lauded by Southern Living and featured by Eater, its 2025 Camden Yards presence underscores deep local ties.

In Station North, Alma channels Venezuela through arepas, seasonal crudos, and a rum-forward bar. Praised by Baltimore Magazine for vibrant, story-driven cooking, it’s as much cultural exchange as dinner.

A snug wine bar-bistro where chalkboard menus change with the market. Bon Appétit’s Hot 10 alum and a perpetual local favorite, it’s the place for pâtés, simple fish, and soulful natural wines.

Set in a former tavern, this intimate spot crafts tavern pies, pierogi, and seasonal plates inspired by the chef’s grandmother. Featured in The New York Times Restaurant List and later its best pizza list, it remains distinctly Baltimore.

Sibling-run and fiercely local, Hersh’s turns out wood-fired Neapolitan pies and hand-made pastas that keep Riverside neighbors loyal. Spotlighted by Baltimore Magazine, it’s equal parts pizzeria and serious Italian kitchen.

A restaurant born from a Southern Maryland oyster farm, with raw-bar classics, French-onion oysters, and Chesapeake-driven plates. Frequently recommended by Food & Wine and Baltimore Magazine, it’s a love letter to the Bay.

Since 2011, this Black-owned hub has championed vegan soul food—barbecue jackfruit, chickpea fritters, and mac—earning loyal fans and regular nods from local critics and readers’ polls for its community-minded leadership.

Basque-inspired cooking in Meadow Mill: wood fire, pintxos, and nightly changing menus. Lauded by Baltimore Magazine and wine publications for both kitchen and cellar, it’s a convivial anchor for Woodberry dining.

Peter Chang’s Canton flagship balances Sichuan heat with showstoppers like Peking duck and xiaolongbao. Named one of Esquire’s Best New Restaurants and praised by local reviewers, it remains a lively, delicious crowd-pleaser.