Why We Go: Local food, straight from the farm, served right to your table.
What We Eat: Nightly specials. Chef Spike Gjerde combines the freshest seasonal produce and meat with modern cooking styles to emphasize the prime flavors of Maryland's sustainable products. The cast-iron rib eye is worth the splurge. For all the internal-organ fans out there, the chicken liver parfait is delectable.
What We'd Change: Good luck trying to walk in. Make a reservation or arrive early; you may be looking at a long wait. Maybe the summer will encourage outdoor seating.