We want chef-owner John Shields to just keep on doing what he’s been doing at the restaurant named after his grandmother. The sophisticated, white-tablecloth dining room, connected to the BMA, is a soothing haven for superb seafood like Shields’ well-known crab cakes, single-fry oysters and rockfish imperial. Landlubbers are treated well, too, with offerings like barbecue pork and plump burgers. (Baltimore Sun Best Restaurants 2017)