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Dining Guide 2019

      Welcome to Bay Weekly’s ­annual Dining Guide, a tour of good eats and good eating. In this ­special issue, you’ll visit the many restaurants, delis, groceries and seafood markets whose advertising in our pages brings you Bay Weekly 52 weeks of each year. Most are locally owned, and all are in our neighborhoods.
      Each is unique in its offerings — from fin- and shellfish fresh from the Bay to fine beef to satisfying preparations and presentations whether homestyle or exotic to regionally famous wines and beers to inventive cocktails.
     Read, explore, enjoy — and as you taste your way to new knowledge, please say I read about you in Bay Weekly.

Angelina’s Italian Kitchen

What’s your story?

         Angelina’s Italian Kitchen, located on Route 214 in Edgewater, is a small, quaint carryout with four tables should you choose to eat in. Named after the owner’s great-grandmother, Angelina Canestra, who found so much joy in cooking for family and friends, the restaurant prides itself in serving all homemade Italian food daily. 

         This family-owned and -operated small business moved to Edgewater after 15 years in Bowie.

         We offer super-casual, family-style dining. It’s like going to grandma’s for dinner. 

 

Who’s cooking?

         Angelina’s granddaughter Mary Jo works in the kitchen with help from family.

 

What’s on the menu?

         Everything is made each day from scratch to ensure the best quality and freshness. We like to treat our customers like family. 

         Meatballs, marinara, homemade manicotti with a crepe shell, cannoli, and traditional, hand-tossed New York Style pizza, subs, salads and wings.

         Lovers of the old Selby Sub Shoppe will rejoice, as we still have the Sweet Amy sauce on request.

 

What’s new?

         During these colder winter months, we serve soup. Right now we have chili and minestrone.

         We also offer eggplant casserole. Mary Jo’s special creation offers a vegetable-like lasagna with breaded slices of eggplant instead of noodles layered with marinara, seasoned ricotta and mozzarella.

         We offer family-sized ziti, lasagna and spaghetti with your choice of meatball or sausage for that night you just don’t want to cook. We also now offer gluten-free options in pizza and sandwiches. 

 

Give us a recommendation …

         Mary Jo says to try the manicotti; everyone always says it’s the best. The crepe shell makes it different than what you would find at most other places. 

 

Angelina’s Italian Kitchen 

827 Central Ave. E., Edgewater; 410-798-0700;  

www.facebook.com/AngelinasItalianKitchen/ 

Lunch and dinner Wed.-Sun.

 

Annapolis Market House

What’s your story?

         The Market House is over 100 years old, always in the same Annapolis location at City Dock. Its name reflects its standing as the market for fresh, local food from field, farm and Bay at the city’s hub. 

         The new Market House, opened July 31, 2018, is more than just a space to eat locally sourced, freshly prepared, quick food. We also provide a warm atmosphere with a cheerful staff, unparalleled views of City Dock, ambient music and open, family-style seating. 

        

Who’s cooking?

         Michele Bouchard is the executive chef and one of the three partners overseeing the Market House.

         She creates menus and keeps a close eye on consistency and creativity. 

 

What’s on your menu?

         The Market House consists of different sections offering, but not limited to, seasonal grain bowls, cheese and charcuterie boards, a grill with burgers, hot dogs, boardwalk fries, grilled chicken sandwiches and crab cakes.

         The panini section’s selections range from a classic Reuben to a French  panini with Black Forest ham, melted brie, sliced apple and honey dijon.

         The flatbread section include the classic Margherita, Caprese, roasted artichoke and three-meat offerings.

         The bakery serves quiches, croissants, fruit tarts, cookies and blondies, made fresh each day.

         The raw bar comes packing heat with fresh local oysters, poke, ceviche, fried oysters, shrimp or fresh lobster sliders.

         And last but not least, our weeknight dinners offer a build-your-own pasta bar and plated dinners with meatloaf, maple glazed salmon, seared pork tenderloin, and chimichurri-glazed flank steak. 

 

What’s new?

         We rotate our menu for the season to ensure that we have the freshest food possible to provide.

         Our daily specials, posted on Instagram, can range from fried duck breast to pan-seared scallops.

         We strive to include green products. We started with paper straws, which seemed like a good idea at the time, but we have since switched over to biodegradable, plant-based plastic straws. 

 

Give us a recommendation …

         Grab a seat at the bar with a glass of wine and a friend or a loved one, start with six local oysters and some lobster sliders. Move on to a seared tenderloin or a pasta dinner with our creamy rosé sauce and pancetta. Close the night out with a handmade cannoli and fruit tart. 

 

Annapolis Market House

25 Market Space, City Dock, Annapolis; 443-949-0024; www.annapolismarkethouse.com

lunch Thu.-Mon., dinner Thu.-Sun.

 

Bread and Butter Kitchen

What’s your story?

         Bread and Butter Kitchen is a fun little restaurant located right on the water in Eastport. It’s a favorite of locals and out-of-town visitors.

         Bread and Butter Kitchen is somewhat hidden at the end of Second Street (next to the Chart House), which may explain why it won Best Kept Secret in Bay Weekly’s Best of the Bay in 2018.

         It features great views of Spa Creek, the U.S. Naval Academy and Ego Alley. Once you peel your eyes away from the view, you will be greeted with a smile by the friendly staff, who are always happy to answer any questions and provide recommendations, as needed. Chances are that, when you return for your next meal, they will likely greet you by name.

        

Who’s cooking?

         Monica Alvarado is the chef and owner who, after spending six years in the Air Force and then 16 years in corporate America, made the decision to pursue her passion for making and sharing delicious food.

         She began by making farm-to-table meals-to-go and selling them to customers at the Anne Arundel County Farmers Market. In 2017, she opened her restaurant.

 

What’s on your menu?

         The menu includes a variety of classic breakfast and lunch dishes you might find in a local diner, but it also features unique and interesting items influenced by Alvardo and her team’s backgrounds.

         For instance, the salsa de huevos is a humble breakfast dish from Mexico that was inspired by Ale’s (a BBK team member), memories of home. It includes scrambled eggs in a house salsa and is served with refried beans and corn tortillas.

         Fresh scones and biscuits are made in-house daily, as well as the house-made potato chips, which are dusted with a bit of Old Bay.

         The quality of ingredients used at Bread and Butter Kitchen is most important to Chef Monica. Her menu prominently features fresh, local ingredients as well as a variety of local products.

         She works closely with local farmers to source the season’s best fruits and vegetables and often features them in her daily specials. The sausage, chorizo and scrapple are all produced by En-Tice-Ment Farms in Harwood. Mixed greens, spinach and peppers come from Hammond Farm in Crownsville. Milk, cream, and yogurt come from the pasture-raised cows of South Mountain Creamery. Coffee is from Open Seas in Stevensville. Bread is from Great Harvest Bakery and F&S Maranto, while bagels are courtesy of Bagels and ... in Annapolis.

         The menu also includes a variety of gluten-free, vegetarian and vegan options. Sweets from the Gluten Free Bakery Girl of St. Michaels are also available.

 

What’s new?

          We offer catering. Online ordering is available on our website, as well as through our mobile app.

 

Give us a recommendation …

         The chicken on a biscuit is a riff on the fried chicken Alvarado made for her family and friends for years. Served with a drizzle of sriracha honey on a housemade biscuit, it’s the perfect indulgence.

 

Bread and Butter Kitchen

303 Second St., Eastport; 410-202-8680;

www.breadandbutterkitchen.com

Lunch and dinner daily

 

Brick Wood Fired Bistro

What’s your story?

         Brick Wood Fired Bistro was established in September 2015 by Jason Nagers and his parents Ronda and Tim Tracy. They wanted to bring a fun and modern atmosphere to their hometown neighborhood while still maintaining that small town local feel.

         Together they created Brick, a rustic American wood-fired inspired restaurant, focusing on fresh local sustainable ingredients and the beauty of simplicity.

         Nagers’ never-ending passion for food has hugely contributed to Brick’s success. For the past three years, he has continued to grow his knowledge of food through travel, books and research. 

         From extruding pastas in-house to creating new sauces to finding that perfect pizza dough recipe, he loves to continuously change and better his products. He creates each dish with the same passion and hunger, alongside executive chef, Jason MacWilliams. Together, they are able to use their different background experiences to create seasonal menus that are both unique and creative. 

         At Brick Wood Fired Bistro, we strive to create an atmosphere that’s both enjoyable and comfortable. From greeting you with a friendly smile at the door, our knowledgeable staff is committed to making you welcome, whether you come for a casual, fun evening out, a relaxed date night or a family-friendly experience.

         In our spacious building, three different dining rooms accommodate all of your needs.     

 

Who’s cooking?

         MacWilliams, a native of Calvert County, joined the team in November 2016 after developing his skills in Ocean City for over a decade.

         His determination and hard work make him a great addition to our team. You may know him by his signature dish, crab and truffle fettuccine. 

         But what about those delicious, mouth-watering desserts that keep you coming back? Who is the mastermind behind those addicting sweets?

         That would be our pastry chef, Elizabeth Nease, who is a graduate from the Culinary Institute of America. She has taken over our dessert program and we are so happy to have her — as we are sure you are, too.

         She is known for her decadent cakes and heavenly pastries, which can also be found on our Sunday brunch menu.

 

What’s your menu?

         We offer a variety of dishes such as pastas, house-ground burgers, fresh seafood, wood-fired pizzas and house-cut steaks, all at a range of price points, so we guarantee there will be something for everyone. 

 

What’s new?

         Live Music Wednesdays featuring on-tap wine specials.

         Our happy hour is from 4 to 7pm Monday thru Friday and all day Sunday.

         Burger and Brew Thursdays: house-ground burgers paired with local craft beers.

         Sunday Funday: brunch 10am-2pm featuring fresh pastries as well as bottomless mimosas & Bloody Marys.

         On February 14, we will serve a special Valentines Day menu.

 

Give us a recommendation …

         Our fettuccine features jumbo lump crab, confit mushrooms, truffle cream sauce and pecorino.

 

Brick Wood Fired Bistro

60 Sherry Lane, Prince Frederick; 443-486-5799; www.brickwfb.com

Lunch and dinner daily plus brunch Sunday

 

Cakes & Confections Bakery Cafe

What’s your story?

         We are an old-fashioned yet upscale gourmet bakery located in Severna Park, not far from both Annapolis and Glen Burnie. Come by and check out our large assortment of delicious breakfast pastries, decadent individual desserts, and, of course, delectable pies, cookies, cakes, cupcakes, brownies and more.

 

Who’s cooking?

         Pastry chef and co-owner Michael Brown found his career while working in a bake shop in Washington D.C.

         He enjoyed creating all types of pastries and desserts so he decided to go back to school and get a pastry chef degree at Academie de Cuisine. 

         He worked at several caterers and bakeries before Cakes and Confections, which he bought 17 years ago from the previous owner.

         Business has increased so much that he hired talented cake decorator and manager Megan Waters to assist with the many orders.

 

What’s on your menu?

         In addition to pastries and desserts, we also serve delicious breakfast and lunch sandwiches as well as soups, all available for carry-out or to enjoy in our cafe. Breakfast is served all day.

         At lunch, we serve all types of deli sandwiches, including grilled paninis, delicious soups and homemade quiche. You can order and take home a whole bacon-cheddar or loaded vegetable quiche with 24 hours notice. Coffee is brewed fresh all day. 

 

What’s new?

         We have fresh-baked cakes available for pickup every day, or you can order custom-designed cakes for every occasion according to your specifications.

         Whether it’s for your wedding, birthday, baby shower, anniversary, etc., we will design a custom cake that will not only look beautiful but also taste as good as it looks.

         We offer a huge variety of cake flavors and fillings that will satisfy every taste.

 

Give us a recommendation …

         Our most popular items are our chocolate-coconut macaroons, our cranberry scones, our Key lime pie and our fruit medley pie — strawberries, rhubarb, apples, raspberries and blackberries — as well as our gluten-free chocolate decadence cake.

         Our steak, egg and cheese wrap and our omelets are also very popular.

        

Cakes & Confections Bakery Cafe

342 Ritchie Hwy., Severna Park; 410-757-7100; www.cakesandconfections.com;

Breakfast and lunch daily except Sun.

 

 

Chesapeake Grille & Deli

What’s your story?

         In all three of its locations, Chesapeake Grille & Deli is the kind of place you can’t do without. It sustains the modern lifestyle. You can rush in off the road, choose a good meal and carry it out or eat it in. It’s all cooked to order, but service is fast and friendly. So how much time you want to spend is up to you.

         Food is fast, fresh and satisfying. Everything we serve has been carefully created, thoughtfully prepared and given the attention and fresh ingredients you deserve.

What’s on your menu?

         Burgers, barbecue, crab cakes and flatbreads, soups, salads and sandwiches, gyros, Reubens and Rachels, melts, wraps and hoagies, meatloaf, chicken potpie, with the addition of a touch of Old Bay, and real Smith Island cake for dessert. 

         Grilled fresh fish, beer-battered rockfish, seafood skewers with grilled veggies and new potatoes, crabby mac and cheese.

 

What’s new?

          Chesapeake Grille, Deli and Market, across from Herrington Harbour South in Rose Haven, adds the convenience of breakfast and a market where you can pick up quick supplies, including wine, beer and liquor.  

 

Give us a recommendation …

         Try the glazed, seared meatloaf topped with our original sweet glaze and served with a side salad and your choice of a second side dish.

 

Chesapeake Grille & Deli

• 10092 Southern Maryland Blvd., Dunkirk; 410-286-5939

• 6786 Race Track Rd., Bowie; 301-262-4441

• 7150 Lake Shore Dr., North Beach; 410-257-7757

www.eatchesapeake.com

Lunch and dinner daily at each location

 

Chesapeake Seafood   

What’s Your Story?

         We opened 17 years ago and are locally owned and operated in Edgewater.

 

What’s on your menu?

         We offer appetizers, fried baskets, steamed seafood, soup, seafood platters, steamed seafood, sandwiches and sides.

 

What’s new?

         We can create party platters and can cater your next event.

 

Give us a recommendation …

         Our crab cakes or cream of crab soup.

 

Chesapeake Seafood

135 Mayo Rd., Edgewater; 410-956-8956; ­www.chesapeakeseafoodinc.com

Lunch and dinner daily

 

Donut Shack

What’s your story?

         Hard work, perseverance, dedication and many long hours have brought owners and operators Bill and Stacey Prevezanos to the place they are now.

         Donut Shack has been serving the community for 34 years.

         Bill and Stacey have built their reputation on providing quality hand-cut donuts and fresh-ground and brewed coffee in a clean, comfortable store.

         Bill says “a good work ethic” is the first key to success.

         Open 24 hours 7 days a week, Donut Shack and its staff work to keep up the standards the community relies on daily.

         “Remember, the customer comes first. Without them you would not be here,” Bill says. “We thank all our customers for their support and we will strive every day to be better.”

 

Who’s cooking?

         Working with only the best-quality ingredients, Bill puts out all the products the store offers.

 

What’s on your menu?

         Donuts — more than 60 varieties of shapes, sizes and flavors — beverages, soups and muffins.

 

What’s new?

         Check out our daily specials.

 

Give us a recommendation …

         Our donut holes are a popular addition to any event or meeting.

 

Donut Shack

497 Ritchie Hwy., Severna Park; 410-544-0278

Open 24/7

https://www.loc8nearme.com/maryland/severna-park/donut-shack/3840083/

 

 

En-Tice-Ment Farm Raised Meats

What’s your story?

         We are a family farm. Fourth and fifth generation farmers are raising your food. Our animals are raised naturally in fields without hormones or steroids. We do not feed our animals anything that is not natural.

         The Tice family operate the farm. Deana and Joe are proud that their teenage sons Josh, Cody and Justin have taken over most of the animal care and sales.

What’s on your menu?

         We raise beef, pork, chicken, lamb and eggs. We sell each in single cuts. You can also order a whole or half an animal and special order your favorite cuts.

 

What’s new?

         Our meats are available at our farm store.

 

Give us a recommendation …

         Winter is a great time for stews and roasts. Put a pork roast in a slow cooker with salt and pepper to enjoy an amazing dinner.

 

En-Tice-Ment Farm Raised Meats

231 Polling House Rd., Harwood; 443-336-8492; www.EnticementFarmRaisedMeats.com

Farm store open W-F 3-6pm

 

Evelyn’s

What’s your story?

         “Named after my daughter, Evelyn’s was created to bring the mom-and-pop-owned restaurant back to Annapolis,” says owner Brandon Stalker.

         “We use locally sourced items to provide the freshest ingredients without having to get them from out of state, unless necessary.”

         “We thrive by serving our customer base as a friendly neighborhood shop. We like to be on a first-name basis with our customers and be active in the community. The environment is casual and makes you feel like you’re part of the neighborhood.”

 

Who’s cooking?

         Chef Julian Hernandez runs the kitchen and comes up with most of our daily specials. He has a diverse range of cooking skills, which allows us to offer classic dishes with signature twists.

 

What’s on your menu?

         A full-service restaurant, Evelyn’s serves classic Americana with our own little flair.

         Practically everything is made in-house so you never have to worry about something coming out of a box or bag. We have our food delivered multiple times a week to ensure we are using the freshest ingredients.

         Our menu has all the staples from two-egg breakfasts, omelets, Reubens, and salads to huevos rancheros, Monte Cristos and a deep-fried goat cheese salad.

         Diners will enjoy simple food and unique items that have become our signatures.

 

Give us a recommendation …

         The Reuben is one of the most popular items on the menu. We make our corned beef in-house, as well the thousand island and sauerkraut, with local baker Ottenbergs providing our marble rye bread. Once you try this Reuben, you will not want to have any other.

 

Evelyn’s

26 Annapolis St., Annapolis; 410-263-4794; ­www.evelynsannapolis.com

Breakfast and dinner daily

 

Happy Harbor

What’s your story?

         Known as a comfort center for locals and sightseers from far and wide and a front-row water view.

 

What’s on your menu?

         A combination of comfort food and fresh seafood. We also have burgers, salads, flatbreads, wraps, subs, sandwiches, entrees, soups and more.

 

Give us a recommendation …

         Come try one of our weekly specials: Monday, it’s $5 burgers. Our happy hour specials run from 3 to 7pm. We also have a late-night menu.

 

Happy Harbor

533 Deale Rd., Deale; 410-867-0949; ­www.happyharbordeale.com

Lunch and dinner daily; breakfast weekends only

 

Harvest Thyme

What’s your story?

         Owner Rik Squillari grew up in the restaurant business. His family owned restaurants when he was young. He worked as chef and general manager in restaurants and hotels in both Washington, D.C., and Baltimore before opening his own restaurant.

 

Who’s cooking?

         Squillari, owner and executive chef, is a graduate of the Culinary Institute of America in Hyde Park, NY. He has worked in the restaurant industry since 1998.

         He has traveled the U.S. and the world expanding his palate and love of unique wines and applies that knowledge to the menu.

 

What’s on your menu?

         We are a casual-plus restaurant and offer starters, soups, salads, entrees and desserts. Entrees such as chicken Milanese and bone-in pork chops are available daily; specials include wild boar and bison.

 

What’s new?

         We host wine dinners about five times a year. Check our website or our Facebook page for details.

 

Give us a recommendation …

         Try the pork belly appetizer. We marinate it for 24 hours and then slow cook it for eight. Salt and brown sugar are added; then it is fried. With the addition of vinegar and veal stock and served with a berry compote, it satisfies all five basic tastes: sweet, sour, bitter, salty and savory.

 

Harvest Thyme

1251 W. Central Ave., Davidsonville; 443-203-6846; www.harvestthymetavern.com

Lunch Thu-Sun., Dinner nightly

 

Hook & Vine

What’s your story?

         Hook & Vine is a neighborhood restaurant in North Beach that provides a comfortable escape from the day with good food, good drinks and good company. 

         Kevin and Monica Phillips were dreaming of a place where they could share their love of food and drinks with the community. With many years in the industry, they started planning their dream restaurant. They found the perfect place near the Chesapeake Bay in North Beach. 

         The family-oriented atmosphere, décor and warm welcome make you feel like you are at your home away from home.

 

Who’s cooking?

         Chef is Charles Ford, a local from Calvert County and a Navy veteran. The menus are created by Kevin Phillips with the input of the chef.

 

What’s on the menu?

         There is something for every occasion. Family dinner, date night, girls night out, happy hour meet-up or just because — are all reasons to come in.

         The bar menu offers local and craft beer, unique cocktails using fresh ingredients, not your average wine list, as well as non-alcoholic faux-tails.

         Weekly specials keep the menu fresh and mainstays keep you coming back: Hook & Vine burger; lobster tempura bites and crab cakes.

 

What’s new?

         We are running our winter menu and will transition to a spring/summer menu when the weather warms up. 

         We’ll launch online ordering very soon and we are working on a Sunday brunch rollout.

         Seasonal drinks — winter cocktails like the Mistletoe Mule, Winter Bloom, White Cran Martini and Last Call — utilize winter fruits and spices. Blackberry Lavender Lemonade and Cranberry Rosemary Fizz are served without alcohol.

 

Give us a recommendation …

         Our kickin’ tempura shrimp, which is lightly battered and tossed in a spicy sauce, has been a hot addition to the winter menu.

         Crawfish and shrimp etouffee are made from scratch and served over rice. Shrimp and grits is always a favorite.

         Feeling hungry? Go for our thick-cut, 12-ounce, peach-bourbon-glazed pork chop.

        

Hook & Vine

4114 7th St., North Beach; 443-964-5488; ­www.hookandvine.com

Lunch and dinner daily except Mon.

 

Irish Restaurant Company

Brian Boru Irish Pub in Severna Park

Galway Bay in Annapolis

Killarney House in Davidsonville

 

What’s your story?

         The Irish Restaurant Company prides itself on creating and delivering menus and ambiance that reflect the hospitality and flavors of pubs and dining experiences found in Ireland. 

 

Galway Bay

         Having just celebrated 20 years, Galway Bay now offers a newly-designed and renovated dining experience.

         With the help and experience of the OL Irish Pub and Design Company in Ireland, Galway Bay boasts the best Irish whiskey bar with the most comprehensive selection of Irish whiskeys on the East Coast. Designed and built in Ireland, shipped to Annapolis and installed by Irish carpenters and tradesmen, this Irish whiskey bar is one of-a-kind in this region.

         The customized menu is recreated from Irish recipes and uses ingredients and products from Ireland as well as the local community. The menu is distinguished by its cultural authenticity and selection.

 

Killarney House

         Located in Davidsonville, the Killarney House is a rustic Irish pub and restaurant that has delivered fine food and merriment since its introduction in 2001. 

         The menu reflects Irish farmhouse style cooking and uses fresh and local ingredients whenever possible.

         Solar panels and composting within our company signify our dedication to our community.

 

Brian Boru

         Opened in Severna Park in 2007, Brian Boru has been a local favorite ever since. Its atmosphere and ambience were created from the long bar counter recycled from wood rescued from abandoned barns in Pennsylvania and repurposed by our carpenters to reflect aged wood-counters found in Ireland.

         Designed by the Irish Pub and Design Company in Ireland and shipped to Severna Park, our dining room conveys the energy and enjoyment found in similar dining rooms in Ireland.

         Liscanner stone floors complemented by tile and wood furnishings — all imported from Ireland — convey the welcoming atmosphere well known and recognized in Ireland. 

 

Who’s cooking?

         Irish Restaurant Company Executive Chef Steve Hardison, originally from California, spent 10 years as a cook in the Navy. He is a graduate of Le Cordon Bleu in Pasadena, CA, and has been cooking for more than 30 years.

 

What’s on your menu?

         Our food is based on some of Ireland’s best recipes, recreated with local ingredients. We support local farmers and oystermen when possible, and complement these items with imported Irish products like KerryGold cheese and butter, custards, flour, relishes and sauces for a true Irish dining experience.

         Breads are baked in-house daily using Irish-milled flour.

         Dishes include Norwegian salmon, house-seasoned corned beef sandwich with Dubliner cheese, stews, shepherd’s pies, pot roast, home-cooked corn beef, reuben sandwich, homemade potato cakes and an all-day breakfast dish. Salads, small plates, burgers, sandwiches and desserts are also available.

 

What’s new?

         As a company we continue to try to help our community and environment. This has proven to be much appreciated by the local communities that we serve in each of our locations.

         Hosting fundraisers is one of our most successful community outreach programs with the Irish Restaurant Company involved with raising more than $350,000 for local charities.

         We’ve just been awarded the Chesapeake Trust Award for The Commercial Steward Award. The award was established to honor previous chairpersons of the Chesapeake Bay Trust and recognizes an outstanding corporate or commercial entity that strives to make a difference in the community and has made a significant contribution to natural resource restoration and protection in the Chesapeake region. The recipient must engage its employees and members of the community in environmental issues and be recognized for work directly tied to their missions or for efforts to “green” corporate cultures with a Bay or watershed focus. 

 

Give us a recommendation …

         One of the most successful dishes that we have on our menus is the fish and chips, an authentic favorite from Ireland.

         We use wild-caught Alaskan cod loins and dip them in our homemade beer batter and serve it with Irish chips and house-made tartar sauce. You won’t leave hungry.

 

Brian Born Irish Pub

489 Ritchie Hwy., Severna Park; 410-975-2678; ­www.BrianBoruPub.com

Lunch and dinner daily plus Sun. brunch

 

Galway Bay Irish Restaurant

63 Maryland Ave., Annapolis; 410-263-8333; ­www.GalwayBayMd.com

Lunch and dinner daily plus Sun. brunch

 

Killarney House Irish Restaurant

584 W. Central Ave., Davidsonville; 410-798-8700; www.KillarneyHousePub.com

Lunch and dinner daily plus Sun. brunch

 

Jalapeños Restaurant

What’s your story?

         We opened more than 19 years ago and work hard to keep the standards and traditions of Mexican and Spanish cuisine alive.

 

Who’s cooking?

         Chef Obed Serrano is an expert in the cooking and presentation of authentic Mexican food and has traveled to Spain to learn the art of traditional and modern Spanish food and tapas, combining the best of both worlds.

 

What’s on your menu?

         We offer a blend of Spanish and Mexican cuisine. There are also some Cuban dishes, which we added as a nod to a few regular customers of Cuban descent.

 

What’s new?

         Our chef is working on a few new dishes that we will introduce soon. Stay tuned!

 

Give us a recommendation …

         Try some of our favorite appetizers: portobello champinon: tender portabello mushrooms lightly sauteed in olive oil and balsamic vinegar sauce, garnished with cabrales, blue cheese and pine nuts … mejillones cantina: fresh mussels sauteed with Mexico mix, red pepper, tequila and white wine. Be sure to sample some of the tacos we offer, either spicy shrimp or chicken.

 

Jalapenos Restaurant

85 Forest Plaza, Annapolis; 410-266-7580; http://jalapenosonline.com

Lunch and dinner daily (no lunch Sun.)

 

Ketch 22

What’s your story?

         A ketch is a sailboat with two masts, one larger main mast forward and the smaller mast aft just ahead of the rudder post.

         “We used Ketch,” owner Bobby Jones explains, “to name our restaurant as a tribute or gesture of respect to the tough, hardworking people who fish the Chesapeake and deliver to us these phenomenal ingredients which we respect and are all lucky to enjoy. 

         “The 22 is a very special reference to my late father, Robert Emmett Jones Jr.”

         Ketch 22 opened in April of 2018. Guests experience the casual, unique and engaging feel as soon as they walk through the doors.

 

Who’s cooking?

         Executive Chef Bobby Jones creates the seasonal as well as our newly launched Sunday brunch menus. Chef de Cuisine Ryan Fanning, along with Sous Chef John Jennings, create daily menu additions as well as collaborate with Bobby during the menu development of seasonal and Sunday brunch menus.

         “Ketch 22 is an extension of our home,” says Jones, “and we strive to give every customer who visits an amazing experience that makes them want to return again and again.”

 

What’s on your menu? 

         From the wide variety of ingredients available in our region, Chef Bobby gets inspiration to create interesting and approachable seasonal dishes.

 

What’s new? 

         Our Sunday brunch menu launched last October with an abundant selection of delectable items including traditional eggs Benedict as well as Chef Bobby’s creative variations of eggs Benedict, Sunday burger, Chesapeake Bay oysters, salads, crab cake, quiches and sticky buns handmade by our in-house baker and from the bar, hand-crafted mimosas, bellinis and bloody Marys.

         Daily seasonal menu additions recently included Guinness beef stew with homemade orange soda bread and pork and cabbage with homemade jalapeno cornbread.

 

Give us a recommendation …

         Start your meal with a bowl of Mom-Mom’s Maryland crab soup, followed by yellowfin tuna tacos, fish and chips or Poppy’s meatloaf. For dessert, don’t miss Ms. Deb’s cinnamon roll bread Pudding with bourbon custard sauce.

 

Ketch 22

7153 Lake Shore Dr., North Beach; 443-646-5205; www.ketch22.net

Lunch and dinner daily including Sun. brunch

 

Luna Blu Ristorante

What’s your story?

         Walk or drive on Inner West Street in Annapolis, and you can’t miss Luna Blu with its bright Mediterranean blue and sunshine-yellow facade.  

         Pulled in by the good vibrations of bright color, you discover a neighborhood place to retreat when you don’t feel like cooking. Yet it’s also a place to celebrate special occasions … or to gather a like-minded group for a wine-pairing dinner to benefit a favorite charity. 

        

Who’s cooking?

         All dishes are made to order, so they are fresh and customizable. Whatever your special diet — from gluten-free, vegetarian, vegan or lower in calories — we can accommodate you.

 

What’s on your menu?

         Appetizers, soups, salads, pasta, seafood, entrees and desserts.

         We make all sauces and desserts plus fresh-baked bread in-house.  

         The range of authentic southern Italian dishes is enormous. You have to try and try again to discover your favorites.

What’s new?

         Nightly, our four-course dinner special allows you to choose your antipasto, entree and dessert, served with house salad. Monday and Wednesday, bottles of wine are half-price. Thursday evenings, try a special pairing of personal pizzas with half-bottles of wine. Appetizers are half-price Sunday to Thursday.

 

Luna Blu Ristorante

36 West St., Annapolis; 410-267-9950; ­www.lunabluofannapolis.com

lunch Mon.-Fri.; Dinner nightly

 

Mamma Lucia

What’s your story?

         Mamma Lucia is Little Italy for Calvert County. In 1997, Sal and Maria Lubrano pioneered real Italian cuisine when they opened in Dunkirk.

         In 2007, their second restaurant opened in Prince Frederick and on August 21, 2017, Chesapeake Beach welcomed the opening of their third restaurant: Mamma Lucia by the Bay.

         Bay Weekly readers have repeatedly voted Mamma Lucia the Best Italian Restaurant, and 2017 brought more awards: Best New Bar, Best New Restaurant and Best New Business to Mamma Lucia By The Bay.

         Bay Weekly readers are not the only ones to recognize Mamma Lucia’s authentic Italian cuisine. In 2016, Sal and Maria traveled to New York City, where they became part of an elite group of Italian restaurant owners who received Ospitalita Italian, an award presented by the Italian Chamber of Commerce to restaurants that distinguish themselves as true Italian food.

         Ambiance is part of the Mamma Lucia recipe for success. The Chesapeake Beach location offers seasonal roof-top and patio dining, a tiki bar and the same exceptional service and exquisite cuisine that you have become accustomed to at the other two locations. If you want wood brick oven pizza made with authentic Italian ingredients in the Old World tradition, you will have to visit the Chesapeake Beach location.

 

What’s on your menu?

         The menu at all three locations offers truly authentic Italian cuisine: antipasti, delize dal mare, polo, vitelli and an extensive wine list. Don’t forget — because Italians love sweets — dolci and espresso to complete your dining experience and put you in a bellavita mood.

         You’ll find a romantic spot for two and big tables for tutta la famiglia. Mamma Lucia is also the region’s favorite Italian caterer.  

 

What’s new?

          Find special events including music and wine-tasting dinners on our Facebook page.

 

Give us a recommendation …

         Baked ziti: penne pasta tossed with ricotta, mozzarella and Parmigiana cheese in a tomato sauce, topped with mozzarella and baked lasagna style.

 

Mamma Lucia

• 862 Costley Way, Prince Frederick; 443-486-4701

• 10136 Southern Maryland Blvd., Dunkirk; 301-812-1240;

• 8323 Bayside Rd., Chesapeake Beach: 410-257-7700 www.mammaluciarestaurant.com

Lunch and dinner daily

 

Mi Pueblo II

What’s your story?

         At Mi Pueblo, we say mi casa es tu casa. We are a family-run, independent restaurant offering the most delicious and authentic Mexican dishes in the area with stunning traditional décor and a contemporary atmosphere.  

         We offer a great place to meet, eat and socialize for lunch or dinner. You will appreciate all the handmade art and details that make our restaurant a beautiful piece of Mexico in Severna Park. 

 

What’s on your menu?

         Enjoy drinks with mangos and papayas plus many favorites of Mexican cuisine. Try the nachos supreme, fresh guacamole or queso dip, fajitas, grilled shrimp and veggies, quesadillas, pollo poblano, chile Colorado, and finish off your meal with dessert of tres leches or flan. 

         Or come in for margaritas and mixed drinks with appetizers.

 

Give us a recommendation …

         Try one of our fajita dinners, served on a sizzling skillet with Spanish rice , fried beans, guacamole salad, cheese, sour cream and tortillas.

 

Mi Pueblo II

554-A Ritchie Hwy., Severna Park; 410-544-4101; www.mipueblo2.com

lunch and dinner daily

 

Old Stein Inn

What’s your story?

         A destination since 1982, the new Old Stein Inn draws lovers of Gemütlichkeit from far and wide to the Mayo peninsula. You don’t have to be able to pronounce Gemütlichkeit to love its components: good beer and wine, good food in the German style, good fellowship and good times.

         Mike Selinger, son of founders Karl and Ursula, will teach you how to say the word that’s at the root of all you enjoy at The Old Stein.

         Renovated in 2011 after a New Year’s Eve fire, the new Old Stein is a contemporary American fusion of a German lodge and bierstube.

         Inside, you feel cozy camaraderie. Outside, the Biergarten Bier Bär, heated and covered, brings excitement in summer and rustic charm in winter.

         Drink is part of The Old Stein experience, with 10 craft beers on tap and a library of bottled beers. German wine deserves the reputation it has earned among oenophiles.

 

What’s on your menu?

         German cuisine in classic and modern variations.

         A variety of wursts, schnitzels and named specialties including Sauerbraten, Kassler Rippchen or smoked pork chops and Münchner Schweinhaxe, an ample pork shank. Wild game — duck, elk, quail and rabbit — is featured on the winter menu. Many dishes are served as either small or large plates.

         Vegetarians fare surprisingly well in this modern German inn, with salads, potato pancakes and spätzle, braised red cabbage and specialty dishes such as gemüse spätzle with steamed fresh vegetables. Fish is also on the menu.

         Kids love lots at The Old Stein, including German pretzels, fries and pickles, dill or fried.

 

What’s new?

         Friday and Saturday, musicians add to the sense you’ve come to someplace special. Some nights feature locals; others traditional German musicians, instruments and flair.

         For weekend live entertainment and the latest news, check The Old Stein Facebook page and website.

 

Give us a recommendation …

         Try our legendary German take on crab soup. We combine creamy crab and vegetable soup with muenster cheese. It won a Maryland Seafood Festival People’s Choice award and been named Bay Weekly’s Best of the Bay.

 

Old Stein Inn

1143 Central Ave., Edgewater; 410-798-6807; ­www.oldstein-inn.com

Dinner Wed.-Sun.; plus Sun. lunch

 

Petie Greens

What’s your story?

         We strive to be the local place customers can count on for high-end ingredients and consistent quality.

         We only source local when in season and order higher quality meats for a better tasting dish, including USDA prime beef. We specialize in craft beers that you can’t find in other local spots and a small selection of gorgeous wines.

         Petie Greens’ slogan is All’s Good, and the mission is to provide an enjoyable, relaxing atmosphere for local residents to savor consistent, high-quality food that is local to the region.

         We’re a staple in the community, supporting local talent, residents and all age groups, with a focus on the local area and regulars who live and work in the community.

         Satisfied customers responded with Bay Weekly Best of the Bay awards for New Bar and Best Bang for Your Buck.

 

Who’s cooking?

         Justin Chaney has been in the restaurant industry for 20 years. He started out as a busboy at a locally popular seafood restaurant, Stoney’s, and eventually found his way into managing the kitchen as head chef. He then pursued his passion for business, graduating from Salisbury University with a business administration degree.

         Now Chaney uses his experience and love of high-quality food and ingredients to delight you at his own restaurant.

 

What’s on your menu?

         We have kept our menu small so that we can focus on fresh and in-season seafood and specialty dishes. I am particularly proud of the variety of dishes with favorites including homemade rockfish bites, succulent turkey legs and fresh roasted chicken, bacon-wrapped scallops, BBQ fried oysters and Boom Boom shrimp.

 

What’s new?

         Specials change daily and are featured on the locally famous daily specials board.

         We feature daily specials, live music weekly, full bar with happy hour and outdoor dining in season.

 

Give us a recommendation …

         Come on down and start the night with our Parmesan oysters and a glass of our Lunetta Prosecco. Thursday nights we offer live music and it’s wine night, half off bottles of our house wine. Peties is a small cozy location that continually provides delicious food and great service. Come see what all the buzz is about!

 

Petie Greens

6103 Drum Point Rd., Deale; 410-867-1488; www.petiegreens.com

Lunch Thur.-Sun., Dinner daily

 

Pirates Cove

What’s your story?

         A landmark for over 50 years, this award-winning waterfront restaurant location is a popular spot for boaters and locals, combining waterside dining and dock bar fun.

         The main dining room provides a place for a quiet meal. A livelier experience can be had at the lounge bar—or in summer at the renovated outdoor dock bar — where you’ll find drinks, conversation and, on the weekends, live music. Awarded Bay Weekly Best of the Bay for Best Waterfront Dining and Best Crab Cake in 2018, this waterfront restaurant has earned a reputation for great food and entertainment. 

         Our newly-renovated banquet space has also become a popular location for weddings, rehearsal dinners and family events.

 

Who’s cooking?

         Executive Chef Steve Hardison, originally from California, spent 10 years as a cook in the Navy. He is a graduate of Le Cordon Bleu in Pasadena, CA, and has been cooking for more than 30 years.

 

What’s your menu?

         We source local seafood and produce from the surrounding community with a special emphasis on homemade dressings, sauces and desserts.

         Seafood specialties such as wild cod loins; dry scallops, shucked aboard the boat and delivered immediately for use; wild-caught cold-water shrimp; Pacific Loligo calamari; and Norwegian salmon are carefully selected for the menu. We only use blue crab meat in our dishes. Fish and chips and smoked bluefish are some of our most popular dishes.

 

What’s new?

         With seasonal menu changes and daily specials Chef Steve delivers a fresh and healthy selection to our customers.

         Every Thursday is oyster night. Starting at 6pm, fresh, local oysters are shucked to order. Live music can be heard Friday and Saturday nights all year long. Sundays are pie days, featuring pies from chicken pot pie to apple pie.

 

Give us a recommendation …

         Come try our Chile Lime Shrimp — grilled shrimp, chile-lime butter, spring onions — served with Japanese rice. It’s a popular dish with the locals for lots of flavor and not too much spice.

 

Pirates Cove Restaurant and Dock Bar

4817 Riverside Dr., Galesville; 410-867-2300; www.piratescovemd.com

Lunch (except Feb. 4 & 5) and dinner daily plus Sun. brunch

 

The Point Crab House & Grill

What’s your story?

         The Point is situated on a secluded point — hence the restaurant’s name — in Mill Creek. The dining room offers a casual contemporary waterfront dining with amazing views. The comfortable, open, airy friendly and inviting atmosphere keeps guests coming back.

         Come for happy hour, the best fare in town along with exceptional service, live music mid-week and breathtaking sunsets.

 

Who’s cooking?

         Owner and Executive Chef Bobby Jones creates the seasonal menus. Chef de Cuisine Armando Reyes along with Sous Chef Abadias Parada create daily menu additions as well as collaborate with Bobby during the menu development of seasonal menus.

 

What’s on your menu?

         Chef Bobby has created an inspiring and refreshing menu that changes seasonally, offering the finest local fare this area has to offer.

 

What’s new? 

         Seasonal additions to the winter menu are created and offered daily, including oyster po’ boy, applewood bacon-wrapped scallop appetizer. devil’s food cake with vanilla ice cream, chocolate ganache topped with candied peanuts is created and baked by our in-house baker, Ms. Karen.

 

Give us a recommendation …

         Start your meal with halfies of Mom Mom’s Maryland vegetable crab soup and cream of crab soup in the same bowl or local Chesapeake Bay oysters. Follow with scallops and grits, Tucker’s chicken and biscuits or beef and Guinness pot pie with homemade buttery pastry. Bryan’s fried cornbread sundae is a must-have dessert.

 

The Point Crab House & Grill

700 Mill Creek Rd., Arnold; 410-544-5448; ­www.thepointcrabhouse.com

Lunch and dinner daily

 

Rocco’s Pizzeria

What’s your story?

         The Gargano family landed in Annapolis in the early 1970s. We have been serving Annapolis residents and visitors the best New York-style pizza for over four decades.

         The fresh ingredients plus the old-family recipes are the key at Rocco’s. The pies are the same delicious hand-tossed crust that you may remember.

         A lot has changed in Annapolis over the last 45 years, but Rocco’s, with our traditional deck ovens, will keep serving New York-style pizza. 

         The family still handles the day-to-day operations.

         From celebrations to convenient nightly dinners, sometimes all you need is a delicious Rocco’s pie!

 

Who’s cooking?

         If you come early, you may get to see Tony making slice pies. 

 

What’s on your menu?

         From plain cheese to our signature Godfather pizza, you can’t go wrong with Rocco’s. And if your mood says subs, try our famous cheesesteak, Italian cold cut, Italian sausage or any other of the 18 varieties of reasonably priced subs.

         Add fries to that, and you have yourself a convenient delicious meal. 

 

Give us a recommendation …

         Our signature Godfather pizza. Toppings are pepperoni, sausage, ground beef, mushrooms, onions and green peppers. Also, black olives and anchovies on request.

 

Rocco’s Pizzeria 

954 Bay Ridge Rd., Annapolis; 410-263-9444; ­www.roccospizzashop.com

Lunch and dinner daily

 

S&J Riverside

What’s your story?

         S&J Riverside was recently purchased by longtime Annapolis restaurant operators Stan Fletcher and Joe McGovern. Located on a pier in the West River at the site of a former steamboat landing, S&J Riverside offers a beautiful setting for casual dining.

         A favorite summer destination by car, bike or boat, S&J Riverside offers 25 transient boat slips. It features a large dock bar, two dinghy docks, a dog-friendly pier and doggy menu plus live, weekend music. Check out daily specials and the upcoming events calendar.

 

Who’s cooking?

         We’ve got the three Js in the kitchen: Jose, Jose and Jocsan.

 

What’s on your menu? 

         Given the location you would correctly guess that Chesapeake Bay seafood tops the menu. Steamed crabs, lump-meat crab cakes and fresh, seasonal rockfish dominate the warmer months. When it turns chilly, snow crab, hot steamed shrimp and West River oysters become the favorites.

 

What’s new? 

         Be on the lookout for some favorites from Stan & Joe’s Saloon to show up on the menu.

 

Give us a recommendation … 

         Try the crab cakes and our cream of crab soup.

 

S&J Riverside

4851 Riverside Dr., Galesville; 410-867-7200

Lunch and dinner daily

 

Salsarita’s Fresh Mexican Grill

What’s your story?

         Salsarita’s Fresh Mexican Grill is a fast casual restaurant, opened in 2007.

         It’s owned and operated by Ronda Tracy, a native of Calvert County. Tracy and her staff like to support the community in many different ways, such as fundraisers and a variety of events to support many non-profits in our local community. Giving back to all of those who support us is very important.

 

What’s on your menu?

         We believe in offering fresh food fast in a friendly and inviting atmosphere. Our fresh Mexican food is made to order.

         Everything is made fresh in-house daily from chips, salsas, guacamole, assorted grilled meats, shrimp and vegetarian options.

         We offer a selection of beer and wine to enhance your dining experience.

 

What’s new?

         Salsarita’s is launching our mobile app on February 5 to enhance our rewards program, catering and online ordering.

         Catering is available with delivery and setup.

         We have new desserts by Sweet Treats to satisfy that sweet tooth.

 

Give us a recommendation …

         A customer favorite is our queso-topped burrito with the best queso ever.

         Healthy options are plentiful with fresh salads and bowls made to order.

         We have the best chips in town, sold retail with fresh salsas, queso and guacamole for your next event.

         For take-home dinners for the family or lunch for the office, our fiesta packs serve five.

 

Salsarita’s Fresh Mexican Grill

906 Costley Way, Prince Frederick; 410-535-5580

Lunch and dinner daily.

 

South County Cafe

What’s your story?

         South County Cafe is a favorite of the locals in Deale. It’s best known for daily specials and fresh local catch. The interior features Chesapeake nautical decor.

 

Who’s cooking?

         Chef Kyle Wood has recently returned with new recipes. He’s busy adding tasty new options to the menu.

 

What’s on the menu?

         Home-cooked, freshly made favorites — such as fresh seafood, homemade deli goods and sandwiches — finished with fresh-baked pie.

 

What’s new?

         A new menu, an upcoming new dinner menu and our food truck opening back up in the spring.

 

Give us a recommendation …

         Three Little Pigs sandwich — a new local favorite— is crispy pork belly, bacon and Black Forest ham with lettuce, tomato, pepper jack cheese and garlic mayo served on a baguette. And, as always, our crab cake.       

 

South County Cafe

5960 Deale Churchton Rd., Deale; 410-867-6450; www.southcountycafe.com

Breakfast, lunch and dinner daily.

 

Thai Paradise

What’s your story?

         Owner Tanida Thiesse, from Surin, Thailand, opened Thai Paradise in 2016. Her dream was to open a Thai restaurant that served authentic Thai cuisine.  

Who’s cooking?

         Mrs. Thiesse is an accomplished Thai chef, sought-after in the Washington, D.C., area for her Som Tum (spicy papaya salad) and Nam Ya Khanom Chin (rice vermicelli fish sauce).

 

What’s on your menu?

         Variety and complexity are the most important aspect of Thai cuisine.  Every dish is a balance of three to five fundamental taste senses: sour, sweet, salty, bitter and spicy. Thai Paradise offers appetizers, salads, soups, curry dishes, fried rice, noodles, stir fry, entrees and desserts. 

         Dishes are lightly prepared with strong aromatic components and a spicy edge. Soups and sauces are made in house from scratch using natural pastes and herbs from Thailand. Every soup and entree is cooked fresh to order, using the healthiest natural ingredients.

        

What’s new?

         Delivery service to Severna Park and surrounding areas through both GrubHub.com and DoorDash.com delivery services.

 

Thai Paradise

57 W. McKinsey Rd., Severna Park; 410-544-7622; www.thaiparadisemd.com

 

Top of the Hill / Babes Boys Tavern

What’s your story?

         You’ll find casual dining with four TVs showing your favorite sporting event in a cozy, old-barn style atmosphere.

 

Who’s cooking?

         Mario, Jose and Leo do all the cooking.

 

What’s on the menu? 

         Homemade dishes using fresh ingredients. The specialty is comfort food, including meatloaf, hot roast beef, pot roast and spaghetti and meatballs. We also offer crab cakes, and oysters, in season as well as steaks and grilled and seasoned veggies. We think our shrimp is the best in the county—and beyond.

 

What’s new? 

         To help do our part, we will ask if you want a straw before providing you with one.

 

Give us a recommendation …

         Try our fish and chips or our meatloaf and chicken-fried chicken served with mashed potatoes, gravy and sweet corn.

 

Top of the Hill / Babes Boy Tavern

15903 Marlboro Pike, Upper Marlboro; 301-627-2012; Lunch and dinner daily

 

Deale Umai Sushi House

What’s your story?

         Owner Chang Park left restaurants in Fairfax, VA, and Washington, D.C., to open Umai nine years ago, after friends in Chesapeake Beach said sushi options were few. The friend was right; from the beginning, she’s been very busy.

 

Who’s cooking?

         Chef Paul, who has been a sushi chef for more than 25 years.

 

What’s on your menu?

         Sushi, Japanese and Korean dishes. Park makes delicious pan-fried dumplings.

 

Give us a recommendation ……

         The bento box. It’s a Japanese combination plate and contains teriyaki — your choice of meat — California roll, dumplings and fried shrimp tempura.

 

Deale Umai Sushi House

657 Deale Rd., Deale; 410-867-4433

Lunch and dinner daily except Sun.