10Best List photo 10BEST says

Italian: Hearty, classic food with generous portions has made Sabatino's popular for decades. Probably no matter what you order, you're taking home some for a great meal the next day. They open for lunch (with terrific specials), which not many Italian restaurants in the area do.

Start with their famous Bookmaker salad with house-made creamy vinaigrette.

Along with your entree – though most people don't think about veggies when selecting Italian restaurants – consider ordering Spinach a la Ralph. It's spinach sauteed in olive oil and garlic with pimentos, pepperoncini, prosciutto and olives: divine!

For an entree, they're famous for their many special veal dishes, but also have a good selection of poultry, beef and shrimp offerings.

10Best List photo Insider Tips

Local Expert Tamar Alexia Fleishman Says:

Italian: "While they used to be open after the bars closed even on weekends, they close at midnight now (their website says they're open until 3 am on weekends). . . still late for Baltimore!"

Best for Italian Because: This is a classic favorite of Baltimore and also, people who visit Baltimore. You may see opposing team baseball players after the game!

Main Menu

Appetizers
Homemade Soups
Vegetables
Sides Dishes
Homemade Pasta
Pasta
Poultry
Beef & Pork
Veal
Seafood
Main

Wine List

House Wines
Premium Wines by the Glass
Italian Red Wines
American Red Wines
Argentina
Italian White Wines
American White Wines
Germany
French Red
French White
Champagnes and Sparkling WInes
California Blush Wines

Private Party Menu

Appetizer Package

Party Tray / Catering Menu

Main

Disclaimer: Always check with the business for pricing and availability of menu items. SinglePlatform is not responsible for menu or pricing changes, but the information is believed to be accurate when posted. Listing of a menu does not mean that there is any affiliation, endorsement or sponsorship between SinglePlatform and the listed business.

Find Nearby Things To Do:

See & Do Eat Party Stay Shop
comments powered by Disqus