United States · City guide
Harbor East steakhouses and market butchers. 10 steakhouses and 2 butchers and suppliers listed, reviewed 2026-10-04.
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Eat out
Steakhouse
The original location of the Beler brothers' 1940s-style supper-club steakhouse, with tuxedoed waiters, live jazz and roast prime rib, in the Horizon House building.
Steakhouse
Atlas Restaurant Group's Jazz Age-styled prime steakhouse in Harbor East, serving about 11 cuts sourced from Chicago purveyor Meats by Linz.
Steakhouse
Inner Harbor branch of the national chain, known for its dry-aged steaks, seafood and large wine list.
Steakhouse
Inner Harbor branch of the Brazilian churrascaria chain, with a 400-seat dining room and fire-roasted meats carved tableside.
Steakhouse
Ruth's Chris branch in the Pier 5 Hotel on the Inner Harbor, serving USDA Prime steaks on 500-degree plates.
Steakhouse
Newly opened Inner Harbor branch of the high-energy STK steakhouse chain, in the former Kona Grill space.
Steakhouse
Gordon Ramsay's steakhouse inside Horseshoe Casino Baltimore, open since 2017 and focused on dry-aged prime beef and Beef Wellington.
Steakhouse
Italian chophouse inside the Pendry Baltimore hotel on the Fells Point waterfront, pairing dry-aged steaks with house-made pasta.
Steakhouse
Intimate Argentine steakhouse in Butchers Hill grilling steaks over fire, served with chimichurri alongside empanadas and house-made pasta.
Steakhouse
Upscale kosher steakhouse blending Southern and South African influences, with ribeye and beef bobotie among its signatures.
Cook at home
Butcher & supplier
Classic market butcher stall in Cross Street Market since 1952, cutting just about any cut of meat to order.
Butcher & supplier
Kosher butcher established in 1950 under Star-K supervision, selling mostly locally sourced beef plus house-made deli meats and charcuterie.
Local tips
Prime has the most marbling, then Choice, then Select. Grocery stores mostly sell Choice; steakhouses and specialist butchers carry Prime.
Aged 21 to 60 days in a controlled cooler. It loses moisture, concentrates flavor and costs more per pound.
Leaner with a mineral, grassy flavor. Cook it a little less than grain-finished beef.
Cuts in Baltimore
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