Our Guide to Baltimore's Cuisine Landscape       •       2014
#11 Cinghiale
#11 Cinghiale
Harbor East

From the beginning, Cinghiale provided a frothy cosmopolitan setting for enjoying a great glass of wine and beautifully turned out charcuterie.

It’s grown into a destination for seriously good dining.

The last time we visited, young chef Julian Marucci was cooking up a storm, and his best dishes — a pan-seared foie gras served with kumquats and Sicilian pistachios, and a soup made from local turnips with a black-garlic puree — soared beyond the expected into the dazzling.