The Washington Post

Food in focus: Chameleon


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)
Comments
Show Comments
0 Comments
Washington Post Subscriptions

Get 2 months of digital access to The Washington Post for just 99¢.

A limited time offer for Apple Pay users.

Buy with
Cancel anytime

$9.99/month after the two month trial period. Sales tax may apply.
By subscribing you agree to our Terms of Service, Digital Products Terms of Sale & Privacy Policy.

Get 2 months of digital access to The Washington Post for just 99¢.

Most Read
Read stories based on reporting for “Trump Revealed,” a broad, comprehensive biography of the life of the president-elect.

goingoutguide

Success! Check your inbox for details.

See all newsletters

Close video player
Now Playing