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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.