The experts behind the Going Out Guide post daily on news and trends in D.C.'s arts and entertainment scene, upcoming events and restaurant and bar openings.
Inside the Chameleon restaurant in Baltimore. (Scott Suchman/For The Washington Post)
The Baltimore charmer Chameleon is still staying true to its vision of simple, seasonal Mid-Atlantic cuisine done right, says critic Tom Sietsema. Scott Suchman’s images are enough to inspire a trip up 95.
To make his pork rilletes, chef Jeff Smith buys whole hogs, breaks them down and turns the slow-cooked meat and its fat into slabs of pink porcine pleasure. (Scott Suchman/For The Washington Post)
Another look inside Chameleon’s dining room. (Scott Suchman/For The Washington Post)
The choucroute garni at Chameleon is a strapping platter of pork loin chop, zesty house-made garlic sausage, ham hock and carrots and potatoes. (Scott Suchman/For The Washington Post)
Chef and Baltimore native Jeff Smith serves inspired versions of the Mid-Atlantic cuisine he grew up with. (Scott Suchman/For The Washington Post)
The uber-moist chocolate cake at Chameleon is layered with caramel and sprinkled with sea salt. It’s just one of the stellar desserts from pastry chef Bernadette Jocson. (Scott Suchman/For The Washington Post)
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