Food & Drink
The Best Dishes Our Staff Has Eaten in Baltimore Lately
In honor of our annual Best Restaurants issue, we polled our staff about the best things they've eaten at local restaurants in the past year or so.
In honor of our annual Best Restaurants issue, we polled our staff about the best things they’ve eaten at local restaurants in the past year or so. While some were blown away by the sophistication of a dish at a fine-dining destination, for others, nothing could compare to a simple (albeit well-executed) cheeseburger or cup of soup. Read on to browse for yourself, and pick up a copy of our Best Restaurants issue on newsstands to check out more best bites from deputy editor Jane Marion and her team of seasoned restaurant reviewers.
Alicia Corman, Assistant Art Director
Despite living only a few blocks away, we finally made it to CookHouse for dinner at the end of the year and were blown away by the steak frites, cocktails, and dessert (which we never go for, but everyone around us had these amazing concoctions and it was my birthday, so we had to indulge).
Amy Scattergood, Research Editor
My last dinner at NiHao in Canton, the outstanding Peking duck, was also my favorite—and the last I’ll have for a while, as the restaurant just closed for a reboot. They say they’ll keep the duck on the menu. Please. It’s the best version of the dish I’ve had, other than one in, well, Beijing.
Christopher Myers, Contributing Photographer
The cannoli at Vaccaro’s are just ridiculous. Can’t be in Little Italy without a pit stop there.
Isaiah Winters, Contributing Photographer
The vegan burger at Bar 1801 for me.
Janelle Erlichman Diamond, Home Editor
For me it’s the gambas al ajillo at Tapas Teatro. You can’t beat shrimp sizzling in olive oil, garlic, and parsley. It’s so simple, but like a punch to your tastebuds.
J.M. Giordano, Contributing Photographer
The smashburger at The Royal Blue.
Jodi Hammerschlag, Senior Account Executive
The French onion soup at Petit Louis Bistro…every bite is the best.
Lydia Woolever, Senior Editor
Last winter, Le Comptoir du Vin had this sourdough toast with braised leeks, Stilton, and anchovies—a seemingly simply but brilliantly decadent culmination of flavors that I’ve thought and talked about many times since.
Max Weiss, Editor in Chief
I’m cheating and picking four: the pancit bihon from Heritage Kitchen, the white pizza with sausage and hot peppers from JBGB’s, the clam spaghetti from True Chesapeake Oyster Co., and the sesame balls from Asian Court.
Michelle Coughlan, Senior Account Executive
The Greek avgolemono soup at Ouzo Bay. Tastes just like my YiaYia used to make.
Mike Unger, Senior Contributing Writer
The short rib at Thatcher & Rye in Frederick. It’s smoked then cooked sous vide, then grilled, and every bite is blissful.
Ron Cassie, Senior Editor
Don’t know which was the best bite, but I know it was at Little Donna’s.
Stephanie Shapiro, Vice President of Sales
My best bite was the matzoh ball soup at the Reisterstown Diner. Who knew.