People kept telling me to go back to Wit & Wisdom at the Four Seasons Baltimore to see what the new chef, Zack Mills, was up to. A native of Davidsonville who spent years on the Eastern Shore, Mills is doing Maryland proud at the luxury hotel. When I went this summer, the menu was featuring Mills' Maryland blue crab tasting — a lump crab cake, a crispy soft-shell crab and spicy tomato crab stew, which was, claw's down, the best crab soup I've ever had. 200 International Drive, Harbor East. 410-576-5800 or witandwisdombaltimore.com.