Harbor East – Baltimore Magazine

Bambu Baltimore

Thu, 27 Feb 2025 22:05:20 +0000

Indulge in Vietnamese-inspired Chè dessert drinks, rich coffees, creamy milk teas, and vibrant bubble teas at our fresh, vegetarian spot. Savor real fruit smoothies bursting with flavor and pair them with tasty complementary snacks. We’re part of a fast-growing market segment, bringing you everything fresh and made just the way you love it.

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Azumi

Thu, 17 Mar 2016 11:33:00 +0000

A slick décor and lively house music make this trendy spot a must-try for Japanese fine dining. From colorful sushi rolls and rock shrimp to flash-fried Sawagani crabs and A-5 Wagyu beef, the inventive takes on classic Far East delicacies are plentiful. The menu also boasts a sizable sake collection, so be sure to order a bottle or two for the table.

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Charleston

Thu, 20 Mar 2014 12:25:00 +0000

This award-winning restaurant keeps the accolades coming under the careful guidance of James Beard-nominated chef/co-owner Cindy Wolf. The multi-course tasting menu, paired with wines if you’d like, features stellar preparations of seasonal foods. The conscientious service is legendary.

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Cinghiale

Thu, 20 Mar 2014 12:26:00 +0000

Part of the Foreman Wolf group, this restaurant takes its signature cuisine seriously. Pastas are made in-house, the salumi are carefully selected, and the ingredients are top-notch. Executive chef James Lewandowski delivers exquisite fare whether you opt for the more casual enoteca (wine bar) or the osteria (dining room).

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Lebanese Taverna

Thu, 20 Mar 2014 12:27:00 +0000

Sure, you can order entrees, but choosing from the staggering selection of mezza (small plates) is the way to go—from pungent cheeses and briny capers to smoky grilled vegetables and meats. A never-ending supply of warm pita bread encourages scooping. The dining room has a coveted view of the harbor.

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Loch Bar

Fri, 03 Mar 2017 15:18:00 +0000

From lavish shellfish towers to overstuffed lobster rolls, Atlas Restaurant Group’s latest Harbor East eatery offers seafood lovers a little bit of everything. In addition to its fully stocked raw bar and 350-bottle whiskey list, executive chef Michael Searson’s offerings include a pastrami sandwich with braised cabbage on toasted pumpernickel, poutine topped with cheese and lobster gravy, and scallop carpaccio with Meyer lemon and green olives.

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Ouzo Bay

Thu, 20 Mar 2014 12:29:00 +0000

It’s worth going here just for the gorgeous interior and the big-time people watching. The fact that the food (do try the charcoal-grilled whole fish) is superb is icing on the cake. In fact, the desserts win raves for their spun-sugar garnishes. And, yes, the ouzo flows just like the name indicates.

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Tagliata

Fri, 17 Aug 2018 11:21:30 +0000

Even when it’s bad, Italian food is good, but at this new Harbor East darling, the fare sings like a Pavarotti aria. Tagliata means “sliced steak” in Italian, and there’s certainly truth in advertising here, with plenty of dry-aged rib-eyes, porterhouses, and strips on offer. But you’ll also find blissful bowls of house-made pasta, house-cured charcuterie, and standout standards. The talented Julian Marucci is able to execute both eggplant Parm and honey-lavender-glazed duck with equal aplomb. Pro tip: The wine menu, purported to be the largest list in the city, stretches from here to Il Duomo. Speak with sommelier John Kelley to aid and assist with proper pairings.

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The Oceannaire Seafood Room

Thu, 17 Mar 2016 15:56:00 +0000

It’s a national chain, but you’ll find one of Baltimore’s best crab cakes here. Actually, there’s an amazing array of fresh-from-the-water seafood, served in bounteous portions. The dining room is reminiscent of a luxe ocean liner setting sail in the 1930s or ’40s.

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