10 Art Museum Dr, Baltimore, MD | Directions 2121839.325275 -76.619207
T-F 11:30am-9pm Sa 10:30am-9pm Su Daily 10:30-8
Neighborhoods: Johns-Hopkins - Homewood
Great location at the museum – Sat outside for my husband's birthday lunch. Great service and the crabcakes were outstanding. I ordered mine broiled and his was fried. You can also pick from 10 different sauces.
Great for a pre-museum brunch – Two friends and I had brunch at Gertrude's one weekend before spending an afternoon in the museum, and we were all quite pleased. The place was packed - we got the last open table - but the tables are arranged in such a way that I never felt crowded. Our waiter was very friendly and helpful, and seemed to have a knack for showing up when we needed something, and leaving us alone the rest of the time. The food was excellent - perfectly fluffy omelets, utterly amazing home fries, and mango mimosas. It's a little pricey, and a little pretentious, but not overly so; if you're planning on spending an afternoon at the museum, and don't mind spending a few extra bucks, it's a great place to fuel up and have some coffee up before checking out the collection.
Chesapeake Bay cuisine gets an artful setting at the Baltimore Museum of Art – The Scene
Golden oak columns, a red tile floor, brass accents, soft lighting and a large mural of life on the Eastern Shore combine to welcome curious museumgoers and hungry diners with a warm laid-back charm. Especially friendly servers and coaxingly mellow tunes ensure the classy atmosphere always feels relaxed as well as formal.
Named for the grandmother of cookbook author, PBS host and restaurant founder Chef John Shields, Gertrude's is an homage to the best of Maryland's coastal cooking: The menu features local favorites from land and sea, sometimes enhanced by Shields' own special touches. A standard like the crab cake, for instance, comes in three choices--traditional, Eastern Shore and crab cake du jour. Entrees have flexible sides such as a tangy-sweet apple-fennel coleslaw and the garlic-rich sauteed spinach. Those who order the Chincoteague oysters fried in a light cornmeal batter as an appetizer may end up looking to feast on more of its main course counterpart.
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