Tim Dyson took over the kitchen this summer at this laid-back bourbon-scented South Baltimore headquarters for local seasonal and snout-to-tail cuisine. By fall he was serving up hard-core appetizers like trotters and calf's brain alongside roasted baby pumpkin and poached beet salad. --Richard Gorelick
See the full list as selected by Baltimore Sun restaurant critic Richard Gorelick.
See the full list as selected by Baltimore Sun restaurant critic Richard Gorelick.
See the full list as selected by Baltimore Sun restaurant critic Richard Gorelick.