My Top 5
We turned to some trusted chefs and restaurateurs to find out what they like to eat and where.
Edited by Suzanne Loudermilk Haughey. By John Farlow, Suzanne Loudermilk Haughey, Karen Nitkin, Bianca Sienra, Martha Thomas, and Mike Unger. Photography by Scott Suchman - March 2014
Chef/owner, Birroteca, The Nickel Taphouse
The Brewer’s Art: The Baltimore Spring Water, its version of a gin and tonic.
The Food Market: Its lobster mac and cheese.
Tapas Teatro: The baby octopus and potatoes.
Pho Dat Thanh, Towson: Pho.
Zorba’s Bar & Grill: The lamb chops.
Co-owner, Ambassador Dining Room
The Food Market: The scallops are amazing.
French Kitchen at Lord Baltimore Hotel: The vibrant beet salad.
Atwater’s: I’m guaranteed to find something I like.
Stone Mill Bakery: The delicious tuna salad.
Cinghiale: The best hand-made pasta in town.
Chef/co-owner, Chazz: A Bronx Original, Aldo’s Ristorante Italiano
The Food Market: Buffalo pickles—and everything else.
The Capital Grille: Marconi’s salad.
Shoo-Fly Diner: The “adult” slushies. (The apple-cider is dangerously good.)
Broadway Diner: The patty melts.
Andy Nelson’s Southern Pit Barbecue: The pulled pork.
Corporate executive chef, Miss Shirley’s Cafe
Hamilton Tavern: Best burger, hands down.
Thames Street Oyster House: The raw bar, lobster roll.
Fusion: A great, unknown sushi spot in Cockeysville.
Christopher Daniel: The appetizers and EJ, the best bartender/server.
Pappas Restaurant: The crab cake, Old Bay wings.
Chief operations officer/executive chef, Bagby Restaurant group
Linwoods: Chef Jay Rohlfing’s cooking.
Maggie’s Farm: Fried-oyster steam buns, whiskey lemonades.
Joung Kak: Kimchee soup.
Thames Street Oyster House: The lobster roll.
W.C. Harlan: Late-night drinks.
KARIN AND BUD TIFFANY
Co-owners, Peter’s Inn
Cinghiale: For its consistency.
Poncabird Pub: Old-school, banging, crazy view.
The Food Market: Great brunch, luscious libations.
Hersh’s Pizza & Drinks: Its clever menu.
Tortilleria Sinaloa: Huevos con carne.
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