Gertrude's

"Institutional cooking rarely gets raves, unless that institution is the Baltimore Museum of Art, where chef and cookbook author John Shields has run this elegant, relaxed space since 1998."

"In the Baltimore Museum of Art, this casual yet classy spot cooks up creative Maryland cuisine." Full review

"Farm-to-table menu focuses on regional specialties, such as fried oysters, Virginia-style pork barbecue, rockfish and, of course, crab cakes." Full review

"Zagat reviews are compiled from individual user reviews. Zagat reviews are compiled from individual user reviews." Full review