Ampersea opened two months ago with a two-pronged goal: One, to deliver fresh and delicious cuisine. Two, to collaborate with local farmers, craft beer brewers, winemakers, and even students to source its food and drink. That's why the majority of its ingredients hail from nearby purveyors or "living classrooms," where Baltimore students learn how to grow simple crops like herbs and lettuce.

Come to Ampersea to enjoy a meal along the water that's packed with these fresh local ingredients. Start with a small bite, like the oyster fritters with brown butter toast, lettuce, and bacon or the brussels sprouts tossed with shallot vinaigrette and shaved parmesan. Then dig into an entree, such as the Ampersea crab cake, the char-grilled lamb steak, or the pan-seared scallops. The chef also crafts a selection of vegan and vegetarian dishes for those who prefer to skip the meat.

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