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Toki Underground showcases snazzy food models from Japan at its months-old Balitmore locale.
Josh Sisk Photography

The Hottest New Restaurants to Try Around Baltimore

Charm City is chock-full of exciting new dining destinations

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Toki Underground showcases snazzy food models from Japan at its months-old Balitmore locale.
| Josh Sisk Photography

Eater writers and editors always get the same question. Friends, family, acquaintances, and randos all want to know, “Where should I eat right now?” That’s where the Eater Heatmap enters the conversation, pointing diners toward the most intriguing or otherwise buzz-worthy new restaurants in the Baltimore area.

This list considers restaurants that have opened across Charm City in 2023. Baltimore’s dining scene got a big boost this week when Upper Fells Point’s year-old Italian hit Little Donna’s landed on the New York Times’ 50 best U.S. restaurants list.

For our map of the Baltimore’s 38 essential restaurants, go here. And plan a proper staycation in Baltimore with help from this 24-hour guide.

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Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process.

The Oregon Grille

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Nestled in a 19th-century stone farmhouse in the heart of Maryland’s Hunt Country, the iconic Oregon Grille resurfaced this year following a multimillion-dollar renovation from Atlas Restaurant Group and award-winning designer Patrick Sutton. The reinvented landmark restaurant offers contemporary American cuisine from executive chef Amanda Brennan. Luxe lunch, dinner, and brunch offerings showcase hand-cut steaks, fresh seafood, and over 600 wines. Next up for Atlas: opening hotly anticipated steakhouse the Ruxton in Harbor East.

The Oregon Grille serves a wide selection of surf-and-turf offerings.
The Oregon Grille

Hampden Yards - Beer Garden

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Hampden welcomed a namesake beer-and-cocktail garden this spring with room for 150 drinkers at a time. The open-air hangout dotted with communal tables shows lots of love for local brews across its 16 tap lines, paired to a causal comfort food menu full of burgers, bratwurst, nachos, and charcuterie boards. A shipping container bar sends out a long list of crushes like a rum-heavy Hemingway with grapefruit — a perfect pregame for life-size Connect Four and foosball.

Common Ground Cafe Cooperative

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Hampden’s longtime neighborhood coffee shop, Common Ground, just reopened as a worker-owned cooperative. After a sudden closure was announced in July, the 25-year-old stalwart successfully reopen its doors with assistance from the Baltimore Roundtable for Economic Democracy and Seed Commons, as well as community donations. The kitchen started off with a limited menu of coffee and tea offerings, breakfast sandwiches, and fresh bagels and muffins. But just this week, it expanded to include signature sandwiches like its chicken salad and bacon variation, The Elm. The dual inside-outside space also got spruced up with fresh coats of paint and new local arts on the walls. — Jess Mayhugh

Toki Underground

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The D.C. destination for ramen, dumplings, and steamed buns expanded to Charm City this summer. The Greenmount newcomer offers a variety of ramen bowls like the Toki Classic comprised of braised shredded pork, Chinese broccoli, and soft egg; Taipei curry chicken; and spicy vegan. Early favorites also include the kimchi, dan dan noodles, and fried shrimp with a Kewpie mayo dipper. Seating arrangements include high-tops, glossy tables, and a covered breezeway. Interior designer and Toki partner Christophe Richard—the son of late James Beard Award-winning chef Michel Richard— put together the look.

Rotating skateboard decks and wallpaper made of old Japanese wrestling mags add to Toki’s artsy-punk aesthetic.
Josh Sisk Photography

Peter Chang Baltimore

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Peter Chang, the famed Chinese chef behind Canton’s recently retooled hotspot NiHao, opened an edition of his flavorful namesake restaurant near Johns Hopkins Hospital this summer. The versatile dim sum venture sends out stellar dumplings, pork belly buns, Sichuan cold noodles, bamboo fish, mapo tofu, and bubble teas. NiHao’s crowd-pleasing limoncello crispy jumbo shrimp also makes a cameo.

Docks on the Harbor

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Baltimore’s Power Plant building scored a lively new waterfront destination for chilled Chincoteague oysters, wings with homemade ranch or bleu cheese dippers, tempura-battered chicken tenders, salmon BLTs, and seafood fra diavolo. Lobster makes lots of appearances on the menu, in sushi rolls, mac and cheese, linguini, and atop burgers. Boozy brunch served days a week features $30 bottomless mimosas, bloody marys, bellinis, frozen drinks, and all of its wines and beers with the purchase of food.

La Calle

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Around since 2018, downtown’s modern Mexican restaurant relocated to fresh Fells Point digs last month. La Calle brings its new neighborhood an expanded list of mezcal and tequilas, joined by a familiar lineup of tacos, ceviches, tostadas, tasty tres leches, and new dishes like a pan-roasted half-chicken slathered in mole. Weekend brunch calls for French toast, steak con huevos, and tiny churros.

Bunny’s Buckets & Bubbles

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Fells Point’s old Wharf Rat space got a new life this year as an adorable Southern spot set to the soundtrack of corks popping left and right. Pair 8-piece buckets of lip-smacking fried chicken with sauces that swing from classic (honey mustard and hot) to unexpected (miso-hot honey and homemade gochujang barbecue). As the name implies, bottles of bubbly are aplenty. Choose from a party-starting selection of Champagne, prosecco, cava, and sparkling reds.

Osteria Pirata

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Chef Ashish Alfred’s anticipated red-sauce joint made a big splash inside the Admiral Fell Inn this year. Kick off the family-style meal with arancini, caprese and Caesar salads, and plump meatballs. Meaty mains like bavette steak and veal marsala join a long list of pastas like red wine-stained pappardelle built with slow-braised lamb, cacio e pepe fettuccini, and a show-stopping 40-layer lasagna bolognese. Save room for the pistachio cheesecake and a 24-layer chocolate cake.

The Dara

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Fells Point’s newest Thai restaurant opened this month in the old Red Star space. The Dara specializes in dishes found in the southern region of the country. Think seafoods like mussels on the half shell, jumbo squid, yellow crab curry, drunken noodles with ribeye, chicken pad Thai.

Buns & Roses Chimney Cakes

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Federal Hill is now home to a stylish new storefront baking chimney cakes fresh daily. The European dessert with a crispy caramelized exterior and fluffy interior comes with soft serve and tons of toppings like caramel, fruits, and Nutella. The Hungarian favorite gets its name from its sweet dough rope that’s twirled into a chimney-like shape.

The Oregon Grille

Nestled in a 19th-century stone farmhouse in the heart of Maryland’s Hunt Country, the iconic Oregon Grille resurfaced this year following a multimillion-dollar renovation from Atlas Restaurant Group and award-winning designer Patrick Sutton. The reinvented landmark restaurant offers contemporary American cuisine from executive chef Amanda Brennan. Luxe lunch, dinner, and brunch offerings showcase hand-cut steaks, fresh seafood, and over 600 wines. Next up for Atlas: opening hotly anticipated steakhouse the Ruxton in Harbor East.

The Oregon Grille serves a wide selection of surf-and-turf offerings.
The Oregon Grille

Hampden Yards - Beer Garden

Hampden welcomed a namesake beer-and-cocktail garden this spring with room for 150 drinkers at a time. The open-air hangout dotted with communal tables shows lots of love for local brews across its 16 tap lines, paired to a causal comfort food menu full of burgers, bratwurst, nachos, and charcuterie boards. A shipping container bar sends out a long list of crushes like a rum-heavy Hemingway with grapefruit — a perfect pregame for life-size Connect Four and foosball.

Common Ground Cafe Cooperative

Hampden’s longtime neighborhood coffee shop, Common Ground, just reopened as a worker-owned cooperative. After a sudden closure was announced in July, the 25-year-old stalwart successfully reopen its doors with assistance from the Baltimore Roundtable for Economic Democracy and Seed Commons, as well as community donations. The kitchen started off with a limited menu of coffee and tea offerings, breakfast sandwiches, and fresh bagels and muffins. But just this week, it expanded to include signature sandwiches like its chicken salad and bacon variation, The Elm. The dual inside-outside space also got spruced up with fresh coats of paint and new local arts on the walls. — Jess Mayhugh

Toki Underground

The D.C. destination for ramen, dumplings, and steamed buns expanded to Charm City this summer. The Greenmount newcomer offers a variety of ramen bowls like the Toki Classic comprised of braised shredded pork, Chinese broccoli, and soft egg; Taipei curry chicken; and spicy vegan. Early favorites also include the kimchi, dan dan noodles, and fried shrimp with a Kewpie mayo dipper. Seating arrangements include high-tops, glossy tables, and a covered breezeway. Interior designer and Toki partner Christophe Richard—the son of late James Beard Award-winning chef Michel Richard— put together the look.

Rotating skateboard decks and wallpaper made of old Japanese wrestling mags add to Toki’s artsy-punk aesthetic.
Josh Sisk Photography

Peter Chang Baltimore

Peter Chang, the famed Chinese chef behind Canton’s recently retooled hotspot NiHao, opened an edition of his flavorful namesake restaurant near Johns Hopkins Hospital this summer. The versatile dim sum venture sends out stellar dumplings, pork belly buns, Sichuan cold noodles, bamboo fish, mapo tofu, and bubble teas. NiHao’s crowd-pleasing limoncello crispy jumbo shrimp also makes a cameo.

Docks on the Harbor

Baltimore’s Power Plant building scored a lively new waterfront destination for chilled Chincoteague oysters, wings with homemade ranch or bleu cheese dippers, tempura-battered chicken tenders, salmon BLTs, and seafood fra diavolo. Lobster makes lots of appearances on the menu, in sushi rolls, mac and cheese, linguini, and atop burgers. Boozy brunch served days a week features $30 bottomless mimosas, bloody marys, bellinis, frozen drinks, and all of its wines and beers with the purchase of food.

La Calle

Around since 2018, downtown’s modern Mexican restaurant relocated to fresh Fells Point digs last month. La Calle brings its new neighborhood an expanded list of mezcal and tequilas, joined by a familiar lineup of tacos, ceviches, tostadas, tasty tres leches, and new dishes like a pan-roasted half-chicken slathered in mole. Weekend brunch calls for French toast, steak con huevos, and tiny churros.

Bunny’s Buckets & Bubbles

Fells Point’s old Wharf Rat space got a new life this year as an adorable Southern spot set to the soundtrack of corks popping left and right. Pair 8-piece buckets of lip-smacking fried chicken with sauces that swing from classic (honey mustard and hot) to unexpected (miso-hot honey and homemade gochujang barbecue). As the name implies, bottles of bubbly are aplenty. Choose from a party-starting selection of Champagne, prosecco, cava, and sparkling reds.

Osteria Pirata

Chef Ashish Alfred’s anticipated red-sauce joint made a big splash inside the Admiral Fell Inn this year. Kick off the family-style meal with arancini, caprese and Caesar salads, and plump meatballs. Meaty mains like bavette steak and veal marsala join a long list of pastas like red wine-stained pappardelle built with slow-braised lamb, cacio e pepe fettuccini, and a show-stopping 40-layer lasagna bolognese. Save room for the pistachio cheesecake and a 24-layer chocolate cake.

The Dara

Fells Point’s newest Thai restaurant opened this month in the old Red Star space. The Dara specializes in dishes found in the southern region of the country. Think seafoods like mussels on the half shell, jumbo squid, yellow crab curry, drunken noodles with ribeye, chicken pad Thai.

Buns & Roses Chimney Cakes

Federal Hill is now home to a stylish new storefront baking chimney cakes fresh daily. The European dessert with a crispy caramelized exterior and fluffy interior comes with soft serve and tons of toppings like caramel, fruits, and Nutella. The Hungarian favorite gets its name from its sweet dough rope that’s twirled into a chimney-like shape.

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