Hyatt Regency Baltimore
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. <em>The Baltimore Sun</em> 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.