This cozy restaurant, located on the first floor of a hip yet historic inn, marries the best of Maryland's Eastern Shore with the flavors of Australia. (Chef Andrew Evans met his wife, Liz, while working in the Land Down Under.) Best table: Sit in the secluded bay window alcove, or reserve The Jewel Box, the inn's private dining room. Don't miss: The fried oysters appetizer ($12) showcases a local delicacy. They are coated with polenta and lightly fried, then returned to the half shell with a bed of Swiss chard and a drizzle of spicy butter sauce. For an entrée, try the slow-cooked lamb ($29), which is crusted with a Dijon-herb rub and served with creamed spinach, potato galette, and a Pinot sauce. End with Australian cheeses ($13) and a toast from the impressive list of boutique Aussie wines. 28 South Harrison Street; (410) 822-4910. Cassandra M. Vanhooser