04/02/2026
just opened in Hampden, Baltimore, and we got a sneak peek at one of the city’s most anticipated Italian restaurants.
From the owners of La Cuchara, Seppia is a modern trattoria serving seasonal Italian cuisine inspired by different regions of Italy and driven by what’s fresh right now.
The menu moves from smaller plates like creamy buffalo burrata, tuna crudo with citrus and chili, and roasted beet salad to larger dishes like rabbit agnolotti with sage brown butter and a New York strip with morels and Marsala jus.
The space is just as impressive. It’s set inside a restored early 20th century Five and Dime store, blending historic character with a clean, modern feel.
Here’s what we tried on opening night:
🥖 Focaccia with rosemary, fennel pollen, and olives drenched in olive oil. Crisp on the outside, soft in the middle, gone in minutes.
🐟 Tuna crudo with Calabrian chili crunch, fermented chili, and orange emulsion. Bright, spicy, and balanced.
🧀 Burrata di bufala with roasted garlic and shallot, Cantabrian anchovy, olive tapenade, basil pesto, and confit tomato. Rich, salty, and perfect with the focaccia.
🥩 Ribeye steak with rosemary roasted potatoes, morel mushrooms, and Madeira jus. Deeply savory, no notes.
🍝 Rabbit agnolotti with sage, mirepoix, hazelnut, butternut squash, and sage brown butter. Cozy, nutty, and quietly the star.
🍊 A “Not a Garibaldi” with Lyre’s orange, frothed OJ, and Luxardo cherry. Light, citrusy, and worth ordering.
Reservations at Seppia are open now, so make yours soon to check it out.
