At Waterfront Kitchen, chef Jerry Pellegrino plays with his food. Simple dinner entrées like scallops au poivre come with creative sides (beet risotto and white chocolate mashed potatoes), and at lunch, salads and sandwiches have the same spunk (a pork belly version of the BLT). Other perks at the elegant eatery: harbor views and a wine list with the backstory of each vintner. Waterfront Kitchen partners with BUGS (Baltimore Urban Gardening with Students) to teach inner-city children garden and kitchen skills. The educational greenhouse becomes an intimate alcove for the four-course dinner parties each month through April ($150 per person).