Tavern at Woodberry Kitchen

Baltimore Is Making a Comeback—With Sleek Design Hotels and Bold New Dining

"A smaller, concentrated iteration of the chef’s long-running mill restaurant that doubles down on Chesapeake foodways and hyper-local sourcing; meals emphasize regional recipes and ethics—examples include ham stuffed with a fragrant, locally guarded herb mix and a briny oyster pie of Chesapeake oysters in crisp pastry—reflecting a commitment to eating close to home and buying from known producers." - Simon Willis Simon Willis Simon Willis is a contributing writer for Travel + Leisure. For the magazine he has crisscrossed Europe, Asia and Latin America. Particularly drawn to remote places, he has filed features from Patagonia, Laos and the Southern Ocean among other destinations. Travel + Leisure Editorial Guidelines