Our Guide to Baltimore's Cuisine Landscape       •       2014
#49 Ikaros
#49 Ikaros

Sometimes bigger is better.

When Ikaros moved, in late 2012, one block up Eastern Avenue from its original home of 40-plus years, it not only gained more elbow room for its diners but space enough for a free-standing, glass-fronted rotisserie oven that slow-cooks various preparations of meats.

Fans of the traditional Greek specialties can still get their pastitsio and spanakopida, but they’re getting to know, and love, new things at Ikaros like exohiko, a roll of lamb meat stuffed with feta cheese and vegetables, and kokoretsi, organ meat like kidneys or sweetbreads, seasoned with olive oil, lemon, salt and pepper, wrapped in intestines.