Waterfront Kitchen is situated at the water’s edge in Fells Point with glorious views of Baltimore’s harbor. The new restaurant was carved out of an area in the Living Classrooms building that was formerly used as a gallery and event space. Now redone by designer Patrick Sutton, the room is cozy yet sophisticated, with a neutral palette and rustic touches. The menu is culled from local farmers and producers by consulting chef Jerry Pellegrino (Levi Briggs is the chef de cuisine) and changes frequently, depending on what’s in season. This winter, expect to see options such as herbed winter vegetable soup with potato dumplings; a grilled Truck Patch Farm pork chop with red wine-braised apples and cabbage and apple cider jus; Chincoteague oyster stew and, of course, a Maryland crab cake. (We particularly love the Berkshire blue cheese lurking in the whipped Yukon Gold spuds.) The well-edited wine list is grouped by producers, rather than by varietals, and features wines selected for their hand-crafted qualities. Booking tip: for small dining groups, definitely request the intimate circular banquette in the corner. Outdoor seating available on the waterside deck in warmer months. Serving lunch and dinner, and brunch on Sunday.
1417 Thames St., 443-681-5310, http://www.waterfrontkitchen.com.
