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Harbor Point is Baltimore’s newest foodie destination.
By Beatty Development Group

Whether you want to explore Spanish cuisine prepared by a James Beard Award-nominated chef or chow down on a classic corned beef sandwich, Harbor Point has become the destination for food lovers in Baltimore. Harbor Point, a 27-acre waterfront development tucked in between the vibrant neighborhoods of Fells Point and Harbor East, is a great place to live, work and play. And like any great neighborhood, it boasts a great mix of restaurants open now or by year’s end just waiting to be explored.

Many of these restaurants are icons of the local food scene, like Attman’s, a Baltimore institution serving Jewish deli favorites like corned beef and pastrami on rye as well as an all-day breakfast menu. And then there is Chicken Lab, which brings the signature gang-jeong crispy chicken of this beloved Cross Street Market vendor to Harbor Point this fall. If you aren’t familiar with this South Korean dish, picture pieces of double deep-fried chicken stir-fried and mixed with sweet and spicy sauce, vegetables, and fried rice cake. Hungry yet?

Like other restaurants at Harbor Point, Chicken Lab creates every dish using only fresh ingredients and many of the offerings are made in-house from scratch, including the sauces, coleslaw, and pickles. Keeping it local—either with household restaurant names known and loved throughout Baltimore or with chefs that seek out local vendors to create their menus—is a hallmark of Harbor Point’s food scene.

Now is the perfect time to visit this enclave on the waterfront as many of the restaurants currently open have special summer menu items or offers. Need more inspiration? Consider these great destinations:

Cindy Lou’s Fish House – There’s never a bad time to hit the waterfront patio at Cindy Lou’s Fish House, but you really don’t want to miss Oyster Monday, featuring an extensive menu of specialty priced fresh and fried oysters. It pairs great with their Happy Hour, every Monday-Friday from 4-7 p.m.

honeygrow – The summer favorite returns at honeygrow. Don’t miss out on the Chesapeake Crab Stir Fry, featuring freshly made egg white noodles, crab topped with Old Bay, bell peppers, red onions, grape tomatoes, scallions, parsley, seasoned breadcrumbs, and their house-made Old Bay broth.

Ceremony Coffee – Cool off with new summer signature beverages. Created in-house by Ceremony’s talented baristas, the Pineapple Paradise, Strawberry Sublime, Terrapin Ice Latte, and Beehive will have you in the mood for sunny summer.

And while they aren’t open just yet, you’ll want to put these two dining destinations on your cuisine radar for later this year:

Josefina – Prepare to be transported to the south of Spain at Josefina, an original new restaurant from James Beard Award nominee Chef David Zamudio (Alma Cocina Latina). Vibrant décor and lively traditional music will meet exceptional cuisine to create a unique dining experience. Waiters in crisp white shirts and red neckerchiefs will take orders tableside and serve the food family style – small and large plates meant to be shared amongst the table that arrive promptly as they are ready. With a planned opening in late 2024, Josefina will feature a menu comprised mainly of tapas, with entrees that include Spanish classics like aged steak and fried fish.

Sartori – A brand new Italian restaurant from Ed Bosco (Verde), guests at Sartori will be served dishes prepared using traditional Italian methods with reasonable portions, lighter sauces, and higher quality ingredients. Sartori’s initial menu will feature the pizza that made Verde a local sensation, as well as pasta and sandwiches. “What we know is pizza and that’s going to remain a focal point, but Sartori will not be another Verde,” said Bosco. “Expect a menu that’s tastefully different, fully bringing the culture and flavors of Italy to Baltimore.” Sartori will open Fall 2024.

Visit Harbor Point’s website or follow along on social for the latest food and beverage updates from this rapidly expanding waterfront neighborhood.