We are a smaller restaurant (capacity about 50 people), specializing in high-quality bar food. Our recipes consist of all fresh and mostly house-made ingredients. We pride ourselves on supporting local farmers, both on land and on the water. It’s always our first choice to purchase our produce, seafood and meats from local distributors. Even the bison meat for our bison burger is farm-raised in Baltimore.
Head chef Steve Bridges likes to call our food Upscale Pub Grub and is continually going out of his way to think of new weekly specials that generate a lot of positive feedback. From 3pm till 6pm, we offer a $3 specialty menu.
We offer over 100 different beers, including eight draft lines carrying four stable beers and four that rotate to keep the selection more appetizing. We have a beer happy hour from 11am to 7pm that features $2.25 domestic drafts and $2.50 domestic bottles.
We are a fun, family-friendly establishment, offering board games to keep the little ones occupied.
Stop in and try our food. You will not be disappointed.
French Dip Sandwich with Beef Au Jus
24 whole garlic cloves
12 rosemary sprigs
1 top round
Cut the top round in half and trim off extra fat on the top round leaving 1/4-inch of fat.
Turn the meat on side and, with a filet knife, poke six holes. Place one garlic clove in each hole, then one sprig of rosemary and finally another clove of garlic.
Repeat with the second half of the top round.
2 cups house breading
1 tbs. black pepper
1 tbs. salt
butter as needed
Lightly sprinkle salt and pepper on top of the meat and massage it into the meat.
Sprinkle the flour as needed to coat the meat, shaking off the excess, massaging it into the meat.
Heat griddle and coat with the butter as needed. When the griddle is hot, place the meat fat-side down and sear until golden-brown. Repeat for all remaining sides.
When golden-brown on all sides, place on a wire rack in a six-inch-deep hotel pan until the second round is golden on all sides as well.
20 whole garlic cloves
1/2 cup rosemary leaves (no stems)
1 cup butter
In food processor, puree garlic cloves and rosemary while adding butter to create a paste.
Rub it liberally on all sides. Put remaining paste mixture in the bottom of the pan.
Preheat oven to 500 degrees.
8 beef cubes
4 quarts hot water
1-1/2-liter bottle Woodbridge Cabernet Sauvignon
1/4 cup rosemary leaves (no stems)
2 tbs. salt
2 tbs. black pepper
Combine the beef cubes and hot water in a four-quart container and whisk until the cubes dissolve.
Add with the bottle of wine, salt, pepper and rosemary leaves to meat pan with the meat in it, careful not to spill any on the meat, as this will wash off the garlic rub. Add the beef stock to the pan, not pouring on the meat.
Cook at 500 degrees for two hours or until 120 degrees on a meat thermometer.
Remove the meat to wire rack in a sheet pan and let rest for 10 minutes. Once the meat is rested, refrigerate to cool completely.
Cut meat in half again and slice. Serve the remaining liquid as au jus.