The doors open an hour before the kitchen gets started, and by dinnertime all of the tables and all of the bar stools are taken at Karin and Bud Tiffany’s Fells Point charmer.
People know a good thing.
The tiny chalkboard menu changes every week, but the buttery, best-in-town steaks are always on it. It’d be a shame, though, if you passed on the fish and seafood dishes, which might be a halibut fillet with a horseradish creme fraiche, or maybe seared scallops with black lentils and a blood orange buerre blanc.
And it would be a bigger shame if you didn’t save room for the Belgian chocolate pot de creme.