While Baltimore is often associated with its seafood, the city’s dining scene has expanded to embrace cuisines from around the world. Ammoora, which presents the cuisines of Syria, Iraq, Turkey, and other regions of the Mediterranean and Middle East, is among its most exciting recent additions.
An Arabic term of endearment, Ammoora’s rich, rose-tinted fabrics serve as the perfect backdrop for a date night. With 174 seats and multiple spaces (lounge, main dining room, and courtyard), it can also accommodate larger groups. Going with a crowd allows diners to dig into the dizzying assortment of spreads and mezze served with an endless supply of warm, fluffy pita bread. The muhamara, a walnut and red pepper spread, contains spicy and sweet notes from red chili paste and pomegranate molasses. The most unique dip, the beet mutabal, relies on labneh and tahini to flavor the root vegetable. Under the guidance of Dima Al-Chaar, the kitchen prepares meat and seafood dishes with equal aplomb, offering a variety of vegetarian options as well.
Cocktails, both with and without alcohol, utilize the dates, cardamom, and pomegranate featured in their dishes. With half a dozen zero-proof cocktails, non-drinkers have plenty of options as well. For dessert, opt for the selection of nutty, phyllo-pastry baklava sampler or Dubai chocolate crunch bar, featuring that winning viral combo of chocolate, pistachio butter, and crunchy knafeh.
The vibe: Levantine chic: a sumptuous interior and a well-dressed crowd.
The food: Small plates, dips, and entrees for pescatarians and carnivores.
The drink: Levantine-inspired cocktails with and without booze, an assortment of spirits, and an impressive wine selection that includes several Lebanese varietals.
Time Out tip: Order one of the half a dozen Lebanese araks, a clear, anise-flavored liqueur distilled from grapes and chilled over ice.