The ghost of Blue Hill Tavern has been reincarnated into a sleek, modern American tavern with major date-night vibes. Union Hill is plating up steak frites, tuna tartare, and a shrimp “noodle” ceviche with spicy citrus broth that’s just the right amount of extra. Also, weekend brunch is available. Pro-tip: Add ice cream to your French toast.
Part micro-bakery, part pastel dreamscape, this Friday-Sunday pastry haven is everything. You’ll want to set an alarm – these buns (cinnamon, strawberry-lemon, cardamom, and the epic maple bacon “lumberjack”) will sell out by 11 AM. Catch them while they’re hot!
Cross Keys goes south of the border, way south. Luna Oaxaca brings mezcal, mole, and the kind of Oaxacan recipes that turn dinner into a cultural trip.
The Annapolis favorite finally docked in Canton. Grab a Painkiller (levels 1 to 4, choose wisely), snag a table on the floating dock, and pretend you’re on island time.
Modern Latin street food at its finest. Pupusas filled with fresh crab and honey sriracha slaw? Yes, please. Birria loaded with salsa verde and melted cheese? Take my money.
