Baltimore

Dining at Charleston's is so decadently magnificent it borders on obscene. — BlackBook

Tapas are big in Baltimore -- and as pretty as Sascha's is, the food here is even better. — Frommer's

Occasions big and small draw boisterous revelers who want to party in Spanish --- this is one place you can laugh long and loud and no one will arch an eyebrow. — Gayot

Inexpensive yet tasty fare in the heart of Little Italy. — Gayot

The Afghani dishes at this Mount Vernon family restaurant are many a Baltimorean's go-to comfort food. — Tasting Table

Aldo's perfectly prepared Italian entrees, candlelit dining rooms, and attentive service make this Little Italy's finest restaurant. — Frommer's

Lovely French bistro with expansive menu. — Not For Tourists

Sabatinos IS Little Italy, if you've only got one shot to get the flavor of Little Italy go with Sabatino's it's an offer you can't refuse. — BlackBook

With amazing pancakes, omelets, and French toast, this upscale cafe has become the go-to destination for unbeatable breakfast and brunch. — Fodor's

Chef and cookbook author John Shields has created a restaurant filled with local delights -- making this place a destination in itself. — Frommer's

This “old-school” Fells Point “institution” is famous for its “sweet, huge mussels” served with “out-of-this-world” dipping sauces by “friendly” staffers. — Zagat

Johnny's is open for breakfast, lunch, and dinner with a menu filled with old-fashioned goodness. — Frommer's

At this little hole in the wall, they know how to make a perfect pizza: soft chewy crust, tomatoey sauce, and the right amount of gooey cheese. — Frommer's

This romantic little Indian restaurant tucked behind an apartment lobby near the Johns Hopkins Homewood campus offers a menu of classics like chicken vindaloo, lamb saag and Goan fish. — Tasting Table

“Swimmingly fresh” fish is whisked from the ice display to be “prepared simply and beautifully” in the “delectable Greek style” before being filleted tableside. — Zagat

If you don't like crabs, they also serve crabs. — Not For Tourists

Fancier fare includes pan-seared duck breast with whisky-braised apple sauce and grilled halibut with cilantro-garlic butter. — Gayot

The menu is a mix of artisanal pizzas, charcuterie boards, and arugula and shaved fennel salads big enough to share. But the biggest draw may be the bar life. — BlackBook