Baltimore restaurants winning awards in 2026

Tasting menus, wine list. Chef Cindy Wolf’s Harbor East restaurant, a regular James Beard Award finalist, cooking French-leaning food with Lowcountry roots through a set number of courses.

House-made pasta, salumi, duck. The Foreman Wolf group’s Italian restaurant in Harbor East, with house-made pastas, a salumeria and a deep Italian wine list.

SPAM musubi, pork lumpia, ube pancakes, weekend brunch. The Foreman Wolf group’s restaurant in the former Cafe Hon building, mixing Guamanian and Pacific Island dishes with English pub touches.

House-made pasta, seafood, cocktails. A coastal Italian restaurant in a former five-and-dime in Hampden.

Crab palacinke, clam pizza, pierogies. A cozy Upper Fells Point tavern with Polish and Midwestern touches, from crab-filled palacinke (thin crêpes) to clam pizza.

Raw and grilled oysters, fish pot pie. A small Hampden oyster bar on Chestnut Avenue with a focus on Chesapeake shellfish.

Their own farmed oysters, roasted oysters, crab cakes. The restaurant of a Maryland oyster farm, serving its own oysters raw and roasted alongside Chesapeake fish and crab.

Oyster pie, rockfish, softshell crab pancakes. A seasonal American tavern in Woodberry, near the Jones Falls.

Natural wine, cassoulet, chicken liver pâté. A small Station North wine bar turned French bistro, with a short, changing menu and a natural wine list.

Wood-fired Neapolitan pizza, squid ink spaghetti with clams. A family-run Riverside restaurant serving Neapolitan-style pizza and pastas.

Peking duck, soup dumplings, weekend dim sum brunch. Chef Peter Chang’s Canton restaurant, cooking Sichuan and other regional Chinese dishes.

Crab cakes, cornmeal-fried oysters, Creole catfish. Chef John Shields’s Chesapeake restaurant inside the Baltimore Museum of Art, with a sculpture garden next door.

Prime steaks, tater tots with caviar, a weekday happy hour. An Atlas Restaurant Group steakhouse in Harbor East.

Squid ink pasta with blue crab, steaks, eggplant Parm. An Atlas Restaurant Group Italian dining room on the Harbor East and Little Italy border, mixing pastas with steaks.

Prime rib, steaks, crab cakes, leopard-print carpet. A dressy steakhouse open since 1965, with black walls, leopard carpet, live piano and a crab cake that many locals rate as highly as the beef.

Oysters, lobster rolls, seafood. A Fells Point seafood house on the waterfront street, popular enough that booking ahead is wise, especially at weekends.

Classic French bistro cooking. A French bistro in the Roland Park shopping center, from the same team as Charleston.

Short, changing menu in a tiny bar. A small, dim Fells Point corner bar with a short menu that changes regularly.

Dinner and brunch in a former brewery building. A restaurant in a converted brewery building in Brewers Hill, with a high-ceilinged dining room and a seasonal patio.

Tacos, mezcal. A Remington taquería and mezcal bar that helped put the neighborhood on the food map.

Khao soi, Hat Yai fried chicken, crab curry. A Thai restaurant whose menu runs from northern khao soi to southern Hat Yai fried chicken, with Chesapeake crab showing up in the fried rice and curry.

Farmhouse cooking, cassoulet, Guinness. Farmhouse and Irish-inspired cooking in Fells Point, from nettle soup to cassoulet, with a proper pint of Guinness.

Mid-Atlantic cooking with global notes, harissa lamb loin. The restaurant inside The Ivy, a small luxury hotel in a Mount Vernon mansion.