Gertrude's
American restaurant · Baltimore ·
New American eatery with Chesapeake classics & patio dining
New American eatery with Chesapeake classics & patio dining
"The Chesapeake Bay is the third largest estuary in the world, and there are few better places to sample the quality of the seafood and produce than at this vaulted, light-filled space inside the (free!) Baltimore Museum of Art. And on a nice day, a meal on the patio overlooking the sculpture garden wins our vote for best outdoor dining in town. Gertrude’s is full of winking nods to Maryland places, like the Tilghman Island Eggs—which is named for the historic water town a few hours east, and takes the form of eggs served with oysters and griddled tomato.. Anything with crab on the menu is a solid choice, with the Boardwalk Crab Cake holding its own against Faidley’s. The lump crab and claw meat staple can be found on every iteration of the menu, including their great $36 Thursday dinner deal for three courses." - michele berry
"The Chesapeake Bay is the third largest estuary in the world, and there are few better places to sample the quality of the seafood and produce than at this vaulted, light-filled space inside the (free!) Baltimore Museum of Art. And on a nice day, a meal on the patio overlooking the sculpture garden wins our vote for best outdoor dining in town. Gertrude’s is full of winking nods to Maryland places, like the Tilghman Island Eggs—which is named for the historic water town a few hours east, and takes the form of eggs served with oysters and griddled tomato.. Anything with crab on the menu is a solid choice, with the Boardwalk Crab Cake holding its own against Faidley’s. The lump crab and claw meat staple can be found on every iteration of the menu, including their great $36 Thursday dinner deal for three courses. photo credit: Marlayna Demond photo credit: Marlayna Demond photo credit: Marlayna Demond Pause Unmute RESERVE A TABLE WITH RESERVE A TABLE" - Michele Berry
"Located inside the art museum and helmed by a chef who helped pioneer farm-to-table cooking in the city, this family-friendly restaurant serves a signature “Gertie” crab cake based on the owner’s grandmother’s recipe: broiled, restrained binding with just enough mayonnaise, egg and saltine crackers to hold large flakes together, yielding a homestyle flavor served with tartar sauce." - ByChristina Tkacik
Inside the Baltimore Museum of Art, cookbook author John Shields champions Chesapeake cooking—rockfish, crab soups, oyster dishes—sourcing from regional producers. Lauded by Food & Wine and The Baltimore Sun; current hours posted show the room still buzzing.
Inside the Baltimore Museum of Art, John Shields’ brunch celebrates Bay traditions—oyster Benedict, crab quiche—overlooking the sculpture garden. Lauded by the Washington Post and Food & Wine, and a fixture in Baltimore Magazine.