On the third floor of the Hyatt, the team at Bistro 300 has worked wonders with Twinkies and tomato soup. They prepare their own version of the doughy dessert with chocolate dip and whipped cream, leaving out the plastic wrapper. As for the soup, it's available for lunch or as a dinner appetizer, and it's won praise from The Baltimore Sun for its "aromatic and richly spicy" mix of tomatoes from Hummingbird Farms.
Suffice to say, the kitchen here doesn't shy from reinvention. It combines regional ingredients—including Maryland crab, of course—into contemporary plates for breakfast, lunch, and dinner. The Baltimore Sun also lauds Bistro 300's commitment to eco-friendly eats, noting that chefs serve up arctic char and black sea bass instead of less sustainable options, like salmon or fish that have starred in Disney films. Seafood is indeed a focus, as evidenced by the mix of shellfish in the sweet-corn cioppini, though chicken pappardelle and a dry-aged new york strip steak also grace the menu.
Each meal does come with a view, though the scenery varies depending on where you sit. Some diners glimpse the harbor through a full wall of windows, while others gaze into a large, decorative pool that stretches throughout the room.