Italian-American · Butchers Hill · 2026 James Beard semifinalist
Italian-American$$$Butchers Hillreviewed by Baltimore magazine
"Matthew Oetting's New York pedigree on a Butchers Hill corner — house pasta, a tuna tartare cannoli, and a 2026 James Beard nod."
9Food
8Ambience
8Value
About Marta
Marta took over the old Salt Tavern corner in Butchers Hill in the fall of 2022 and quickly became one of Baltimore's most talked-about Italian rooms. The chef-owner, Matthew Oetting, spent two decades in New York — including time in Danny Meyer's Union Square Hospitality orbit — before settling in Baltimore, and the polish shows.
The recognition followed: Oetting is a 2026 James Beard Award semifinalist for Best Chef: Mid-Atlantic, with a Harbor Point seafood sibling, Marta al Mare, on the way. Browse the rest of the city on the Baltimore dining guide, or compare another serious Italian table at Cinghiale.
The Kitchen
Chef Matthew Oetting cooks Italian-American with a modern, New York-trained hand. The signature is the tuna tartare cannoli — a crisp shell filled with raw tuna, a sleight-of-hand opener that has become the dish people order Marta for. Around it runs a kitchen built on house-made pasta and seasonal plates that lean classic without feeling dated.
The pasta is where the technique reads clearest, rolled and cut in-house and changing with the season. With mains and antipasti, a dinner lands around $60–80 a head, which is fair for cooking at this level and part of why the corner room stays booked. The James Beard nod confirmed what the neighbourhood already knew.
The Room
The room is a neighbourhood corner restaurant done with care: warm, intimate, low-lit, with the bar and open pass giving it a little energy. It seats a date or a small group comfortably without ever feeling like a special-occasion barn. Service is sharp and friendly, the kind of well-run front room that lets the kitchen show. Dress is smart-casual.
Best for a First Date
Marta is a first-date natural. The corner room is intimate and warm, the menu is easy to share, and the tuna tartare cannoli is a built-in talking point for the opening minutes. Book a table off the bar for a weekend evening, start with the cannoli, and let a pasta course carry the conversation. The same room handles an anniversary with equal ease.
Not for
Not for a large, loud group or anyone after a quick, cheap bite — Marta is a compact neighbourhood room built for a date or a small table, with pasta-and-antipasti pricing to match.
Frequently Asked
Is Marta worth it in Baltimore?
Yes, for Italian-American cooking with real polish. Chef-owner Matthew Oetting trained for two decades in New York, the house pasta and tuna tartare cannoli are standouts, and he is a 2026 James Beard semifinalist for Best Chef: Mid-Atlantic. Dinner lands around $60–80 a head.
Who is the chef at Marta?
Matthew Oetting owns and runs the kitchen. He spent over twenty years in New York, including time in Danny Meyer's Union Square Hospitality group, before opening Marta in Butchers Hill in 2022. He is a 2026 James Beard Award semifinalist.
What should I order at Marta?
Start with the signature tuna tartare cannoli, then build a meal around the house-made pasta, which is where Oetting's technique shows most. The menu changes with the season, so ask what the kitchen is rolling that week.
Is Marta good for a date?
Very. The intimate Butchers Hill corner room, the shareable plates and the warm service make it one of Baltimore's better date tables — see more ideas on the best restaurants for a first date guide.
Small room — book weekend evenings a few days ahead via the restaurant site or Resy.
Affiliate disclosure: Restaurants for Kings may earn a commission when you book through our reservation links, at no cost to you. Our scores are editorial and never paid for.
