Magdalena's seared scallops with pork fritter and English peas in a truffle-honey-mustard sauce.
CHARM CITY HOT SPOT Located in The Ivy Hotel, a restored 1889 residence in Baltimore’s Mount Vernon neighborhood, Magdalena dishes up a cross-cultural, ever-changing menu under the tutelage of chef Mark Levy. The restaurant’s five intimate dining areas—including the wine cellar—create a perfect backdrop for savoring dishes such as seared Ocean City scallops with local pork fritter and English peas in a truffle-honey-mustard sauce. 205 East Biddle Street; 410-514-0303. magdalenarestaurant.com
TURKISH DELIGHT With Istanbul-born chef Ilhan Erkek at the helm, DC’s new Ottoman Taverna has garnered rave reviews for its Turkish fare, from mezze and flat breads to traditional entrées. Atlanta-based Norris Design created the interiors, incorporating light wood distressed and stained to evoke sun-bleached homes on the Mediterranean. A mural featuring the Hagia Sophia church is a focal point in the dining room. 425 I Street, NW; 202-847-0389. ottomantaverna.com
LA DOLCE VITA Chef Jamie Leeds of Hank’s Oyster Bar fame celebrates Italy in her newest outpost, Hank’s Pasta Bar. The Old Town Alexandria restaurant serves homemade pastas (think fettuccini with white clam sauce, right), grilled meats and fish, and charcuterie. Designed by Maggie O’Neill and Warren Weixler of Swatchroom, the rustic interiors include a private dining room behind reclaimed barn doors. 600 Montgomery Street; 571-312-4117. hankspastabar.com