ith the fight for survival firmly in its rear-view mirror, our culinary scene has reached a new inflection point. For the past year, eating out has been an unfettered joy again. Handheld menus have returned (long live print!), service has stepped up (tip well, people!), and we avowed gastronomes can all breathe a little easier (especially without masks). The trend toward more casual dining is still holding strong, mix-and-match small plates remain de rigueur, and both the craft cocktail and the mocktail movement have left an indelible imprint on bar menus. Best of all? Chefs seem more committed than ever to honing their craft and shaping their menu missions. If we didn’t know it before, we know it now: Restaurants are more vital than ever. With so many of us working remotely or hybrid, they play a critical role in providing a place to connect, commune, and gather. In fact, at their best, restaurants are sort of accidental communities, where anyone can feel a sense of belonging and home.
Make no mistake, our city might be small, but it’s also mighty, with a restaurant scenethat’s as determined, as dynamic, as delicious as any in the country. The culinary landscape continues to make its mark on the national scene, charming out-of-towners, wowing those of us who live here, and one-upping itself every year with a raft of award nominations, including James Beards—for owner-chef Chris Amendola of Foraged and ForemanWolf’s Charleston in 2023—as well as national press, featuring Little Donna’s in The NewYork Times and Clavel’s Lane Harlan in Bon Appétit. This was the year that growth in thefine-dining sphere steadied, but there were some false starts and stalls for a variety of reasons, from longer-than-expected build-outs to prolonged lease negotiations. While there’s always next year, we are eagerly awaiting the reactivation of spaces like Café Hon on The Avenue in Hampden by Foreman Wolf.
That said, we still have plenty to crow about, thanks to standbys like Restaurante TioPepe and The Prime Rib that have been at it slowly, consistently—since time immemorial,it would seem—and a handful of newcomers, like Ammoora in Federal Hill and Bunny’sBuckets & Bubbles in Fells Point, that are welcome additions to our already vibrant scene.
Picking a best restaurant is admittedly something of a soft science, but we do our homework,studying menus, engaging with servers, and speaking with chefs about their vision.With notepads and iPhones in hand, we carefully evaluate every spot, not only for qualityand execution of the food but for originality, ambiance, service, and value. We ask ourselvesif the restaurant is caving to TikTok trends or turning out enduringly excellent dishes, withsomething novel and exciting that can’t be found on every table in town.
This year’s lineup runs the gamut from innovative, chef-driven independents like ourcover model, CookHouse, in Bolton Hill, Le Comptoir du Vin in Station North, and LittleDonna’s in Upper Fells, to the long-running tried-and-trues like The Helmand in Mt. Vernonand collegial Peter’s Inn in Fells Point.
As part of this list, you’ll also find a collectionof deeply personal Love Letters—reflections on restaurants that hold a special spot in ourhearts. While the Love Letters are all officially Best Restaurants, we’re giving them a littleextra care because they remind us that the very definition of a “best restaurant” is a placethat transcends the table and speaks to us on a deeper level.
As always, you’ll agree withsome of our choices and debate others. But whatever the case, do get out there to revisit oldfavorites and make new discoveries. It’s a great time to be hungry in Baltimore.