Not so long ago, Italian, Chinese and Greek food were considered delicacies. Now they're take-out (and even chain restaurant) fodder, and Baltimore's international dining offerings have expanded to every continent, save Antarctica. (Perhaps that's coming soon.) Still, it's easy to stick with the standards instead of being adventurous and sampling cuisine from other corners of the world. So, we've picked five restaurants that not only make food from less-familiar parts, but also do it really well. So whether it's your first time having Ethiopian stew or the 25th time eating tacos made of organs, check out these places with an open mind and a hearty appetite.
Gene Sweeney Jr., Baltimore Sun
Copyright © 2016, Los Angeles Times