Tio Pepe's...
Tio Pepe, 10 E. Franklin Street, 410-539-4675. Expensive. The venerable Tio Pepe continues to endear itself to Baltimoreans. On a recent Saturday night, a majority of tables consisted of older generations introducing the traditional cuisine of Spain to their progeny. And what an introduction. When you walk down the stairs to the warren of whitewashed dining rooms, you’re immediately transported to another world. Even the waitstaff’s Latin accents contribute to the night-in-Sevilla mood. Try the langostinos a la parrilla, delectable, huge shrimp in their shells; or savory, briny seafood bisque; or something that you don’t normally see on a menu like veal kidneys, perfectly complemented by a sweet, dark sauce. Definitely peruse Tio’s wine list for some of the best values in town. But order with some caution. Sometimes the suckling pig is succulent, sometimes not. Likewise, some adore the famous pine-nut roll, some don’t. We’re in the latter category, so we’d skip it for a nice post-prandial glass of sherry instead.
http://www.baltimoremagazine.net/annuals/b...urants_2004.asp