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Why We Go: Don't let the noisy downstairs drive away your appetite at this charming Fells Point tavern, just head upstairs to browse the inspired menu featuring local fare, creative quesadillas, meats and poultry aplenty, and decent vegetarian options.

What We Eat: A bucket of fries, thin and lightly dusted with Old Bay, followed by a fine Caesar salad and littleneck clams with bread for soaking. Then lightly grilled ahi, gravylicious wild game stroganoff, an oyster po'boy, or meat loaf with handmade mac 'n' cheese. And, of course, beers on tap.

What We'd Change: We wish they'd keep the flames burning in the impressive fireplace upstairs for coziness' sake and chill out on the dried parsley garnish on every plate. The plate rim is one thing, but the food is sprinkled with the dried spice, which adds flavor if you didn't know