Take a quick glance at Christopher Daniel's appetizers, and you might think you're at a seafood joint. After all, a bulk of those offerings—from cornmeal fried oysters to ahi tuna tartar with soy-truffle vinaigrette—hail from the ocean.

When it comes to entrees, however, head chef Christopher Ellis showcases an equal passion for land and sea. Alongside maritime mains, he sears every eight-ounce Angus new york strip into "a slab that speaks to meat eaters," according Baltimore magazine).

Wines by the bottle and glass can complement each feast, and stronger libations await diners in the restaurant's martini bar, fiVe. There, surrounded by 10 HD flat-screens, fiVE's bartenders tirelessly craft cocktails and martinis by hand.