Reviews for Rec Pier Chop House in Baltimore, MD

Chef Dash is amazing! Visited our table and told us more about the food and about the Sagamore! Beautiful place, lovely staff... and great food! Will definitely return and plan to stay the weekend Read more

The quality of food and drink here is very good. There is a self-seated area with a different menu than the main dining area.... For lunch service the restaurant seemed understaffed but the staff was trying hard to get things out timely. The food beingdelivered to other tables near by all looked amazing. Overall enjoyed the experience and would visit again. Read more

My sister & I treated my mom to dinner here for Mother?s Day?we?re originally from New York. We had a phenomenal dining... experience. The ambiance was great. The music was great. The aesthetic was great?AND THE SERVICE? EXCELLENT. There was a45-minute wait for our food because of a mix up, but the staff continued to check on us, including the manager who bought usdesert on the house. The food was great, but a little overpriced. Would also be nice if they had more vegan options. TheirTiramisu & Peach Sorbet are impeccable; definitely would recommend. Read more

Great experience! Excellent staff! Excellent drinks! Excellent food! A must place to visit!

My wife and I dined at Rec Pier Chop House last week and were blown away. We sat at a big table at the front of the restaurant... looking out the massive windows at the front of the Sagamore Pendry.\n\nWe did a chef?s tasting menu paired with wines. Ourfirst course was a tuna crudo with glasses of champagne. The tuna tasted very fresh and was sitting in a blood orange sauce thatwas amazing and has a slight kick to it.\n\nFrom there, we had mushroom toast with sea urchin and ricotta. I would never havethought to seek out sea urchin, but this toast was really good! The flavors came together perfectly.\n\nOur next course was agnocchi dish with whipped ricotta and an egg in the middle. It was very tasty and a unique twist on traditional gnocchi. Thiswas also paired with the fontina focaccia. The focaccia was one of the highlights for us. It came out in a skillet and had justthe right amount of oil and salt - AMAZING!\n\nFor our mains, we had a rockfish dish and a 70-day dry-aged bone-in ribeye. Thesewere paired with hand cut truffle fries and heirloom carrots. The steak used a salt from a producer in Virginia made fromdesalinating ocean water. The meat was very tender and had great flavor. It was served rare to medium rare (just the way we likeit!!). The rockfish was very tasty as well and was sitting in a sauce that took a simple cut of fish and added a lot ofcomplexity and additional flavor to it. Both of the sides were delicious - although, I actually preferred the carrots over thetruffle fries (a first for me!).\n\nFor dessert, we ended with a cranberry sorbet and an apple-cinnamon cheesecake. The sorbetwas very good and balanced sweetness and cranberry flavor well.\n\nOverall, we had an amazing time and will definitely return.The staff was incredibly friendly and very accommodating. If you?re looking for an elegant meal in Baltimore, you can?t go wrongwith Rec Pier Chop House. Tell them Taylor and Lauren sent you and do the chefs tasting menu! Read more

We had an absolutely incredible dinner at Rec Pier Chop House. Devon was an excellent waiter and ensured we had an amazing... visit.\n\nWe started with glasses of champagne (cheers!) paired with Tuna Crudo with Sicilian Orange, Bresaola, Farro.Delicious!\n\nNext, we got a sea urchin toast with ricotta. Amazing! I highly recommend it. It didn?t taste overly fishy and thericotta was very creamy and rich. So tasty!\n\nFor our Primi, we got a gnocchi dish with whipped ricotta, Parmesan, egg, andmint. The gnocchi were pillowy and so tasty paired with all of the flavors. Gnocchi was paired with the Fontina & Roasted TomatoFocaccia. I had heard a lot about it from my in-laws and WOW! It?s a must order!! So warm and comes in a skillet with olive oiland spices. I loved every bite! This course was paired with a Montepulciano.\n\nFor our main dishes, we got to try the Rockfish,a signature Maryland dish, and a 70-day dry aged bone-in rib eye. The rib eye had an incredible salt seasoning on it that was SOgood. It was by far my favorite dish of the night. Both mains were paired with Hand-Cut Parmesan Fries with Truffle Aioli andHeirloom Carrots with Pistachio, Golden Raisin, Cipolla Decapato, Marsala Yogurt. Both sides were so delicious and decadent.The carrots felt very unique and paired so well with the rib eye. Loved every bite. This course was paired with a CabernetSauvignon from Chappellet, the ?Mountain Cuvee?.\n\nOur meal ended with cranberry sorbet and a slice of cheesecake paired withplum Negronis. Everything was so delicious. I would order every dish again a heart beat! Read more

The restaurant is inside of the Pendry Hotel. I went with a good friend. The ambiance is nice. We had a reservation (which is... not required) so we were seated quickly. But the service was slow. It took about 10 min to get someone to offer water. And thenprobably another 10?15 min to meet our server. She was extremely nice and informative though. But service all night (drinks,salad, main course) was slow. We ordered the Cesar salad to start which was good. We paired that with the sun-dried tomato breadthat they serve you which was good but salty. We ordered pork chops which I was not a fan of. It tasted too gamey. The crablinguini though was amazing! I would definitely recommend this dish! We had wine and tonic water as our drinks which were good.The meal was expensive but that?s to be expected going to the Pendry. I would try them out again to see if there are other fooditems that I may enjoy. Read more

One of my favorite restaurants to dine at. Amazing service and the atmosphere is oh so fabulous. Fine Italian cuisine never... tastes exactly as it looks. Delicious! Read more