Best Restaurants 2016

Harbor East

After almost 20 years, this esteemed harbor-side restaurant has never rested on its laurels. Chef and multiple James Beard award nominee Cindy Wolf, who owns the luxe spot with business partner Tony Foreman, can be seen in the open kitchen almost every night, guiding her staff through the preparation of dishes like the ethereal lobster soup, grilled veal sweetbreads and signature shrimp and grits. The extensive wine selection and polished service add to the A-plus experience.

2The Prime Rib

Midtown-Belvedere

There’s a lot of beef competition in town, but none is better than the aged slabs consumed at Prime Rib, a Baltimore mainstay since 1965. The eponymous prime rib is a thick hunk of buttery meat that fills a plate. The fish offerings are just as picture perfect. The restaurant’s surroundings, with a baby grand piano, dramatic paintings and leopard-patterned carpet are as old school and retro cool as they come. Potent martinis are de rigueur.

3Woodberry Kitchen

Woodberry

James Beard award-winning chef Spike Gjerde hit a homerun right off the bat in 2007 with Woodberry Kitchen. The refurbished warehouse combines an industrial brick and farmhouse vibe that pairs well with Gjerde’s local sourcing ethos. His commitment to seasonal foods and bounty from the Chesapeake Bay has brought him attention from all over the country. Lucky for Baltimore, he’s right in our neighborhood.

4Ouzo Bay

Harbor East

Ouzo Bay came onto the Harbor East scene four years ago and quickly drew crowds to the exquisite dining room and bar outfitted in marble, hand-blown glass lighting and mosaic-tile floors. The Greek food lived up to the scenery with showstoppers like saganaki tiganito, a cheese appetizer flamed tableside; grilled Mediterranean bronzino; and slow-braised lamb shank. Its popularity led Atlas Restaurant Group owners Alex Smith and George Aligeorgas to open a similar restaurant in Boca Raton, Fla.

5Wit & Wisdom

Harbor East

Celebrity chef Michael Mina may have brought his star power and expertise to the sleek restaurant and menu at Four Seasons Baltimore, but executive chef Zack Mills does the day-in and day-out heavy lifting in the kitchen. The innovative American tavern cuisine features dishes like Michael’s Maine lobster pot pie, Chesapeake rockfish and a six-ounce local Gunpowder bison filet. The modern dining room with a dramatic view of the harbor sets the stage for a stellar meal.