Library at Vendue Inn

Slip into this under-the-radar hotel dining room in the heart of downtown for seasonal dishes from chef Jude Wagner. Start with the burrata and artichoke or grilled watermelon and radish salad, then move on to entrées of pan-roasted guinea hen or pan-seared sea scallops. For those craving real-deal Maryland crab cakes made with both lump and claw meat, look no further.