Angelina’s Italian Kitchen
Delicious homemade food like great-grandma used to make
Angelina’s is a small, family-owned restaurant specializing in homemade Italian carryout in a quaint atmosphere, with limited seating.
Named after owner Mary Jo DeMilo’s great-grandmother, Angelina Canestra who found joy in cooking for family and friends, the restaurant originially opened its doors in Bowie about 30 years ago.
Mary Jo continues to serve homemade Italian food daily, just like her great-grandmother, now in Edgewater.
Pizzas are made to order. Pizza dough, lasagna, meatballs and marinara are all freshly made. To finish your meal, try an amazing homemade cannoli or other Italian desserts.
Be sure to ask about family-sized dishes, which can be ordered in catering sizes for your next special occasion, such as baked ziti or lasagna.
Chef’s Recommendation: The lasagna is made with a homemade meat sauce, fresh ricotta and topped with mozzarella and marinara.
Angelina’s: 827 Central Ave. E., Edgewater; 410-798-0700; Facebook.com/AngelinasItalianKitchen
Blackwall Barn and Lodge
Off-site catering brings rustic elegance to your next event
Blackwall Barn and Lodge provides the freshest ingredients from local farmers, watermen and ranchers whenever possible. The menu changes with the seasons—and award-winning Chef Neal Langermann crafts weekly chef specials to capitalize on inspiration and what’s fresh at the moment. The Spring/Summer menu launches April 2020.
You now have the opportunity to offer your guests a taste of Blackwall Barn and Lodge thanks to their new off-site catering operation. Their goal is to provide the same level of fresh, locally sourced fare available in the restaurant to patrons in their home, office or preferred site.If you’re dining with a larger party, the Chef’s Table is available for parties of eight to 22 guests in a private room. Guests enjoy a family-style meal served by the chef and staff.
The restaurant also offers multiple private and semi-private spaces to accommodate small groups or parties of 200 or more. Your guests can enjoy the all-season stone patio. A roaring fireplace is kept lit during colder months. Lodge Late Nights are held every Friday from 9pm-1am in the Patio Bar, and feature live music with drink and food specials. Follow that with their Saturday brunch and over-the-top Sunday Country Brunch to cap a weekend of food and fun.
Blackwall Barn and Lodge: 329 Gambrills Rd., Gambrills; 410-317-2276; barnandlodge.com
Rooftop dining, live music and seasonal selections in Eastport
Boasting the only open rooftop dining in Eastport, Blackwall Hitch changes menus twice a year to reflect the seasons. This year’s spring/summer menu launches in April. The menus maintain guest favorites while offering dishes that make the most of the current harvest—tailored to local tastes.
A monthly Chef’s Table Wine Dinner treats guests to a menu of original creations paired with wine and a discussion of the culinary creative process.
On Mondays, wine lovers can purchase any bottle from the Blackwall Hitch cellar (under $100) for half price. Thursdays through Sunday feature free live music. The popular Sunday Jazz Brunch begins at 10am.
The Eastport staple offers private and semi-private event spaces for your next meeting or celebration. Menu items include fire-roasted flatbreads, sandwiches and entrees such as skillet-seared duck breast and grilled wild boar.
The chef recommends the rockfish stuffed with jumbo lump crab prepared with a lemon butter sauce and served with roasted corn and clove rice.
Insider News: Vegan offerings are currently being developed and should be available this summer.
Blackwall Hitch: 400 Sixth St., Annapolis; 410-263-3454; theblackwallhitch.com
Bread and Butter Kitchen
Readers’ best-kept secret is out
This hidden gem at the end of Second Street in Eastport was previously voted Best-Kept Secret by Chesapeake Bay Magazine. Serving classic breakfast and lunch favorites, as well as a few unique dishes, Bread and Butter Kitchen features views of Spa Creek, the U.S. Naval Academy and Ego Alley.
When you stop by next time—you’ll definitely be back again—the friendly staff at this local’s spot will likely remember your name.
Chef and owner Monica Alvarado began by making farm-to-table meals to go and selling them at the Anne Arundel County Farmers Market. In 2017, she opened her restaurant.
Quality ingredients is the most important thing to Alvarado’s cooking. Her menu prominently features fresh, local ingredients as well as a variety of local products. Alvarado listens to her customers and her ever-evolving menu is evidence. As customers desire to eat less meat and more vegetables and legumes, the Bread and Butter team is developing vegan, vegetarian and gluten-free options.
Chef’s Recommendation: Salsa de huevos is a humble breakfast dish from Mexico that was inspired by a Bread and Butter Kitchen team member’s memories of home. It includes scrambled eggs in a house salsa and is served with refried beans and corn tortillas.
Bread and Butter Kitchen: 303 Second St., Eastport; 410-202-8680;
Brian Boru Restaurant and Pub
An authentic Irish pub experience awaits
In Ireland, pubs are popular gathering places due to the sense of camaraderie and authenticity they lend to the community.
Discover that pub experience in the Bay’s own piece of Ireland in Severna Park at Brian Boru.
Featuring Irish artifacts, genuine Irish furniture and a stone floor imported from Ireland, this restaurant and pub transports you to the Emerald Isle.
The food is a mix of classic Irish pub fare. The goat cheese poppers during happy hour (Monday-Friday, 2-7pm) are a favorite appetizer, with local seafood dishes, hearty prime rib and more to satisfy your appetite.
Like the pubs you’ll find in Ireland, the Brian Boru staff is dedicated to their community. Watch for the many fundraisers and charitable drives held throughout the year. This winter, the staff collected coats and more for the needy in the Chesapeake region.
Chef’s Recommendation: The shepherd’s pie mac ‘n’ cheese takes a traditional shepherd’s pie and tops it with made-from-scratch mac ‘n’ cheese with toasted bread crumbs, jack and cheddar cheese.
Brian Boru: 489 Ritchie Hwy., Suite #103; Severna Park; 410-975-2678; brianborupub.com
Brick Wood Fired Bistro
Calvert County menu highlights flavors of the Chesapeake
“Our menu is a melting pot of different cultures and techniques, highlighting the flavors of the Chesapeake Bay region in new and exciting ways,” says Brick Wood Fired Bistro owner Jason Nagers. “We strive to source the freshest ingredients possible, and let them star in our dishes.”
Brick’s menus change seasonally and the restaurant sources locally to provide the freshest ingredients when possible. Pasta is made fresh, in-house daily.
A few of the most popular dishes are the crispy Brussels sprouts, topped with pancetta, Parmesan and balsamic reduction and served with a lemon sage aioli. The rigatoni is served with pancetta, whipped ricotta and vodka sauce. If pizza is more your taste, there are ten different wood-fired pizzas.
For dessert, a popular item is Brick’s signature warm butter cake served with berry compote, fresh berries and topped with Spider Hall Black Raspberry Ice Cream.
Tuesdays are two-wood fired pizzas for $25. Live music and half-priced wine carafes on Wednesday. Thursday is burger and brew night ($15). Sunday brunch features bottomless mimosas and bloody Marys from 10am-2pm. Happy hour is Monday thru Friday 4-7pm and all day Sundays.
Chef’s Recommendation: Try the crab and truffle fettuccine. It’s made with truffle cream sauce, confit mushrooms and jumbo lump crab over house fettuccine.
Brick Wood Fired Bistro:
60 Sherry Lane, Prince Frederick;
Chesapeake Grille & Deli
Community staple feeds athletes and spectators
In all three of its locations, Chesapeake Grille and Deli is the kind of place you can’t do without. It sustains the modern lifestyle.
The Dunkirk location is right down the road from Dunkirk District Park, making it a popular feeding hole for those attending—or participating in—sporting events.
In North Beach the deli is right across the street from Herrington Harbour, making it the perfect stop for wedding guests, guests of the inn, the boating crowd, bicyclists or those exploring on the back of a motorcycle. The North Beach location also offers a market where you can pick up quick supplies, including wine, beer and liquor. 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.
Popular menu items include burgers, barbecue, crab cakes and flatbreads, soups, salads and sandwiches, gyros, Reubens and Rachels, melts, wraps and hoagies, meatloaf, chicken potpie—with the welcome addition of Old Bay—and real Smith Island cake for dessert. Stay tuned for the new menu that will be rolled out later this year.
Chef’s Recommendation: The Old Bay chicken and shrimp pasta with broccoli sautéed in cream sauce.
Chesapeake Grille & Deli:
10092 Southern Maryland Blvd.,
6786 Race Track Rd.,
7150 Lake Shore Dr.,
North Beach; 410-257-7757;
West End Grill
The place to be on game night
The best time to visit West End Grill in Annapolis is game day. This restaurant aims to show all major league baseball and NFL games so you can catch your favorite team and enjoy a great meal at the same time.
Combine that with game day favorites like wings, jalapeno poppers, nachos and mozzarella sticks and you have the recipe for a good time.
But this locally operated and independently owned restaurant offers more than just appetizers. Salads, sandwiches and entrees such as chicken rustica — made with cavatappi pasta tossed in a homemade alfredo sauce with grilled chicken, sauteed bacon and fresh basil — make it a great choice for dinner even if there’s not a game on that night.
There’s always something happening at West End Grill. From service industry nights — when discounts are given to those in the service industry — to trivia and pint nights — when they tap the keg on a new craft or international beer — West End is a favorite spot for a comfortable atmosphere and friendly staff.
Chef’s Recommendation: Try the Hawaiian slow-roasted pork shoulder served over sticky rice with a honey garlic and soy sauce and finished with green onions.
West End Grill: 2049 West St.,
Annapolis; 410-266-7662; www.westendgrillannapolis.com
Feel like a local at this neighborhood favorite
Tucked away in West Annapolis, Evelyn’s is a popular stop for neighbors and visitors alike. Many Evelyn’s customers are regulars who stop in to dine multiple times a week.
Located within walking distance to nearby shops, the restaurant strives to create a menu and environment that supports health and sustainability for both the community and the planet. Evelyn’s supports local farmers, sustainable agriculture and environmentally friendly products.
Evelyn’s serves lunch and dinner. Customer favorites include the two-egg breakfast. Two eggs any style, your choice of breakfast meat, home fries and a piece of toast.
The pancakes and French toast come highly recommended and the build-your-own omelet is the top seller on the menu.
For lunch, try the Reuben or the Rachel—turkey and corn beef are prepared in-house.
Insider Tip: Chef and owner Brandon Stalker’s favorite are the waffles. Order them next time you stop for breakfast.
Evelyn’s: 26 Annapolis St., Annapolis; 410-263-4794; evelynsannapolis.com
Downtown Irish restaurant offers best whiskey experience in the Americas
Irish hospitality and an atmosphere for lively conversation greet you at Galway Bay. The rustic red brick and wood finishes create a cozy environment.
You’ll note that there are no TVs in the pub and restaurant area. That’s by design. While enjoying a meal or drink at Galway Bay, sit back and enjoy each others company—just like you’d do at a pub in Ireland. Enjoy traditional Irish favorites such as fish and chips, corned beef Reuben, shepherd’s pie or check out one of the daily specials.
Galway Bay was awarded the title of Best Irish Whiskey Experience in the Americas by Irish Hospitality Global last year. Sidle up to the bar—which was built in Ireland and shipped to Annapolis, where six Irishmen installed the dark wood custom bar with glass shelving.
Chef’s Recommendation: Consider a half & half: a sourdough half-sandwich of American, cheddar and Dubliner cheese, pecan wood-smoked shoulder bacon and tomato, served with a cup of tomato whiskey soup.
Galway Bay: 63 Maryland Avenue, Annapolis; 410-263-8333; galwaybaymd.com
Comfort food with a great view
A combination of comfort food and fresh seafood keep the locals coming back day after day and year after year to this popular dock bar and restaurant in Deale.
Happy Harbor—located on the water—has long been a staple of the South County community. The menu features burgers, salads, flatbreads, wraps, subs, sandwiches, entrees, soups and more. Try one of their popular weekly specials. Monday is $5 burger night. Daily happy hour specials run from 3-7pm.
Insider Tip: Happy Harbor is open late—2 am—and features a late-night menu if you’re out and about and in need of a bite.
Happy Harbor: 533 Deale Rd., Deale;
Your food and wine experts in Davidsonville
You’ll always find something happening at culinary—and wine—destination Harvest Thyme. From wine or beer dinners to private tastings, this tucked-away restaurant showcases the food and wine knowledge of owner Rik Squillari, a graduate of the Culinary Institute of America in New York.
New daily specials and Squillari’s charming presence greet you most days. A former wine importer, he is happy to recommend a wine pairing—and we are never disappointed by his suggestions. Squillari takes the time to find out your wine preferences and steers you toward what he knows you’ll enjoy.
Committed to using seasonal ingredients, 95 percent of the food served is made from scratch using no artificial ingredients. The Harvest Pizza—featuring mushrooms, caramelized onions, olives, roasted red peppers and fresh arugula frequently provides our writer’s veggie intake for the week.
Chef’s Recommendation: Squillari suggests the 32-ounce-Tomahawk chop steak from Seven Hills Food Company in Lynchburg, Va., a provider of premium pastured, family raised Angus beef. “It’s one of the best steaks we’ve tasted in the area,” Squillari says.
Harvest Thyme: 1251 West Central Ave., Davidsonville; 443-203-6846; harvestthymetavern.com
Hook & Vine
Grab a great bite and explore the town
“Enjoy the day on the boardwalk or beach then grab a meal or a drink with us,” says Hook & Vine co-owner Monica Daley-Phillips.
Hook and Vine close to the boardwalk in the charmingly walkable town of North Beach, Hook & Vine changes its menus with the seasons and offers weekly specials.
On the menu right now are pan-seared sea bass with a white wine butter and broccolini, oysters Rockefeller and short ribs. Be sure to start with the Kickin‘ Tempura Shrimp. Winter cocktails include Pumpkin-Spiced White Russians and Mistletoe Mules.
Daley-Phillips, who owns Hook & Vine with husband Kevin Phillips, boasts several events on the horizon. “A wine dinner, wine luncheon, wine tasting hour bourbon tastings and pairing, plus a craft and cocktail night,” she adds.
Brunch every Sunday features chicken and waffle sliders, omelets, bread pudding French toast, Barreled Mary’s with bourbon and Mermaid Mimosas.
Chef’s Recommendation: The jambalaya, a spicy sauce mixed with chicken, andouille sausage and shrimp over a bed of rice.
Hook & Vine: 4114 7th Street, North Beach; 443-964-5488; hookandvine.com
Tapas-style menu blends Mexican and Spanish cuisine
Over 20 years ago, Jalapenos opened in Annapolis and introduced the Chesapeake region to tapas.
The restaurant works hard to keep the standards and traditions of Mexican and Spanish cuisine alive. In recent years, a few Cuban dishes have been added to the menu as well.
Customers’ favorites include Portobello champignon, featuring tender Portobello mushrooms lightly sautéed in olive oil and balsamic vinegar sauce, garnished with cabrales, blue cheese and pine nuts; mejillones cantina—fresh mussels sautéed with red pepper, tequila and white wine.
Insider Tip: Get there right at 4pm when the restaurant reopens for dinner because it fills up quick. If you like flamenco dancing, watch for their announcements to get a reservation fast.
Jalapenos: 85 Forest Dr., Annapolis;
Jesse Jays Latin Inspired Kitchen
Latin favorite brings the flavor—and weekly chef’s specials
Jesse Jays Latin Inspired Kitchen serves up delicious, authentic Latin food in South Anne Arundel County.
The majority of the menu features meals commonly found in Puerto Rico, Mexico and Cuba—many of which are old family recipes.
To keep things fresh and your taste buds intrigued, Chef Jesse Ramirez creates new items weekly for the menu Thursday night thru the weekend. That’s when you can find his inventive takes on a grilled chicken mole— a traditional Mexican sauce that uses chocolate and chiles to create a decadent, earthy flavor—and enchilada poblano, featuring roasted pork with Oaxaca and cotija cheeses wrapped in a corn tortilla, topped with red poblano sauce.
The restaurant hosts monthly Spirit Nights on Wednesdays when you can support groups like the Special Olympics or an area school.
Chef’s Recommendation: The Churrasco is skirt steak grilled to your preference, topped with a vibrant chimichurri sauce and served with beans and rice.
Jesse Jays Latin Inspired Kitchen:
5471 Muddy Creek Rd., Churchton;
Irish hospitality in a country setting
Colored glass windows reminiscent of Ireland’s revered historic churches and antique farm tools decorating the walls transport you to a traditional Irish restaurant in Anne Arundel County.
During the warmer months, the outdoor porch welcomes you to dine overlooking flowers and greenery.
Killarney House serves up local favorites Norwegian salmon Kilkee, bangers and mash and traditional lamb stew.
The happy hour menu—served Monday-Friday (3-6:30pm)—features Jameson shrimp, mussels and pot roast sliders.
Insider Tip: Bay Weekly staff make sure to always start with an order of the Wexford potato cakes every visit. Try them next time you dine in—or order them to go.
Killarney House: 584 West Central Ave., Davidsonville; 410-798-8700; killarneyhousepub.com
Intimate Italian restaurant reminiscent of Naples
Hand-painted murals depicting Naples, Italy, and a warm, inviting decor lend an intimate and romantic feel to Luna Blu, located in downtown Annapolis.
“We have a great location on West Street,” says owner Erin Dryden. “The area has, and continues to, grow with all of our events put on by the business owners of inner West Street. We have art festivals, dinner under the stars, live outdoor concerts and a chocolate festival.”
Monthly charity wine dinners held the last Sunday of every month, chocolate and wine pairings, wine and cheese pairings are just a few of the goings-on you’ll find happening at Luna Blu.
Seasonally, special additions move to the menu, but favorites are sure to stay.
Chef’s Recommendation: Barramundi Caprese, featuring pan-seared Australian sea bass over fettuccini sautéed with fresh basil, tomatoes and fresh buffalo mozzarella with garlic and extra virgin olive oil.
Luna Blu: 36 West Street, Annapolis;
Calvert County’s authentic Italian restaurants
Mamma Lucia is Little Italy for Calvert County.
In 1997, Sal and Maria Lubrano brought real Italian cuisine to town when they opened their first location in Dunkirk. In 2017 Chesapeake Beach welcomed the opening of their latest restaurant, Mamma Lucia by the Bay.
The Chesapeake Beach location offers seasonal roof-top and patio dining and a tiki bar. All locations feature a menu of 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.
Chef’s Recommendation: Baked ziti, featuring penne pasta tossed with ricotta, mozzarella and Parmigiana cheese in a tomato sauce, topped with mozzarella and baked lasagna style.
Mamma Lucia: 10136 Southern Maryland Blvd., Dunkirk; 301-812-1240;
8323 Bayside Rd., Chesapeake Beach: 410-257-7700;
• Plaza Mexico, North Beach
Calvert County’s favorite Mexican restaurants pack in the crowds
Any night of the week, you’ll find a crowd gathered to enjoy authentic Mexican cuisine at these two locations in Calvert County.
Mexico and Plaza Mexico are well-known as the places to enjoy traditional dishes such as tacos, enchiladas and more.
Happy hour specials on drinks and appetizers are available Monday to Friday 3-7pm.
Hear a live mariachi band once a month on Thursdays (6-9pm) at Plaza Mexico.
Chef’s Recommendations: Try the fajitas or the street tacos.
Mexico: 2520 Solomons Island Rd., Huntingtown; 410-414-9037; mexicorestaurantmd.com
Plaza Mexico: 9200 Bay Avenue,
North Beach; 443-964-6381; plazamexicomaryland.com
Neptune’s Seafood Pub
Local pub with culinary flair
Close to the boardwalk and within walking distance to shops, Neptune’s has long been a staple for great seafood in North Beach.
Newly renovated, the pub is now more family friendly.
Each Friday, the chef creates new specials, which are posted on the pub’s Facebook page.
Famous for their mussels, other popular dishes include crab-stuffed chicken breast, crab melt sandwich and crab cakes.
Events on the horizon are a Valentine’s Day celebration—custom menu to come—and a super bowl party.
Insider News: Locals ask to be texted the specials—get yourself on that list.
Neptune’s: 8802 Chesapeake Ave.,
North Beach; 410-257-7899; neptunesseafoodpub.com
Old Stein Inn
Find the German countryside in Edgewater
Tucked away in a small community about 15 minutes from Annapolis, you’ll be greeted with the music of Germany and the smell of sauerkraut and dumplings at the Old Stein Inn.
Old Stein Inn offers traditional German fare, but adds seasonal menus that change throughout the year.
“December through February, we have our Wild-Game menu where we serve rabbit, wild boar, duck, venison, elk and whatever specialty game meats our chef can get his hands on,” says owner Mike Selinger. “During April and May, we serve our Lent menu which consists of local seafood. May and June we offer our Maifest and Spargelfest menus, that feature specials showcasing the beauty of asparagus and other items you would find at a Maifest in Germany. During July and August we serve our summer menu and, of course, September through November we serve our Oktoberfest menu which is the biggest celebration of the year, where we serve the same style food and beer you would find on the streets of Munich.”
The Oktoberfest celebration at Old Stein Inn is modeled after the world’s largest Volksfest (beer festival) held in Munich.
The popular Biergarten, open all year round, is an enclosed and heated space where you can enjoy live entertainment every weekend. “Friday nights are local bands from the Annapolis area and Saturday nights we have authentic German polka,” Selinger says.
Wednesday evenings, get an Uber Burger for $10 and Raspberry Lambic Margaritas for $8. Thursday nights (seasonally) are $1 “buck and shuck” raw oysters in the Biergarten from 5pm-until they run out.
Chef’s Recommendation: For a taste of true traditional German fare, try the sauerbraten—braised shorts ribs with red cabbage, potato dumplings and a hearty gravy.
Old Stein Inn: 1143 Central Ave. E., Edgewater; 410-798-6807;
Small menu means high quality
Petie Greens strives to be a local dining choice customers can count on for high-end ingredients and consistent quality.
The Deale restaurant sources ingredients locally when in season and orders higher quality meats for a better tasting dish, including USDA prime beef.
The menu is intentionally kept small to focus on fresh and in-season seafood and specialty dishes.
Popular dishes include homemade rockfish bites, fresh roasted chicken, bacon-wrapped scallops, BBQ fried oysters and Boom Boom shrimp.
Petie Greens’ slogan is All’s Good and their mission is to provide an enjoyable, relaxing atmosphere for local residents to savor consistent, high-quality food that is local to the region.
Chef’s Recommendation: Jumbo stuffed shrimp topped with mini jumbo lump crab cakes.
Petie Greens: 6103 Drum Point Rd., Deale; 410-867-1488; petiegreens.com
Pirates Cove Restaurant
Half a century as a local landmark
For over 50 years, award-winning Pirates Cove has proven a popular spot for boaters and locals to gather together.
The main dining room is the perfect place for a quiet meal. For a livelier experience, head to the lounge bar—or in summer, the outdoor dock bar—where you’ll find drinks, conversation and, on the weekends, live music. Executive Chef Steve Hardison sources local seafood and produce from the surrounding community with an emphasis on homemade dressings, sauces and desserts.
Seafood specialties such as wild cod loins, dry scallops shucked aboard the boat and delivered immediately, wild-caught cold-water shrimp, calamari, and Norwegian salmon are carefully selected for the menu. Pirates Cove uses only blue crab meat. The Cove Meatloaf and award-winning Cream of Crab Soup are some of the local favorites.
Chef’s Recommendation: The Chile Lime Shrimp, featuring grilled shrimp, chile-lime butter and spring onions, served with Japanese rice. It’s a popular dish with the locals with lots of flavor and not too much spice.
Pirates Cove Restaurant: 4817 Riverside Dr., Galesville; 410-867-2300; piratescovemd.com
Sam’s on the Waterfront
Casual dining that’s truly on the water
“We are one of the few restaurants that sits over the water,” says Andrew Parks, proprietor of Sam’s on the Waterfront.
Situated waterfront—literally—in Annapolis, Sam’s serves up seasonal seafood and New American fare.
Shaped like an old-style spider leg light house, the restaurant includes a dock bar for boaters, so you can make it a destination dinner and stay overnight at the adjacent marina.
The menu changes seasonally and showcases favorites such as lobster mac, seafood bruschetta—tomato, peppers, onion and garlic pesto cream sauce on top of a garlic baguette—and Sam’s famous seafood pasta made with dry sea scallops, jumbo shrimp and crab in a delicate pink rose sauce.
Insider News: Sam’s hosts wine dinners and murder mystery events and is planning on adding a comedy night to its list of events as well as a Mardi Gras party.
Sam’s on the Waterfront: 2020 Chesapeake Harbour Dr. E., Annapolis; 410-263-3600; samsonthewaterfront.com
Location, location, location: Plenty of seats with a view
More than half of the seats at Skipper’s Pier in Deale boast a water view, making it a perfect spot to enjoy a meal.
“There’s a lot happening on the water around us,” says Jessica Rosage, who co-owns Skipper’s Pier with her husband, Dave.
In March the restaurant will launch new menus. One of which will be what they call a “living menu.” “The menu will change from week to week,” Rosage says. “We will offer fresh ingredients based on the season and what’s available to us.”
The menus will change “at least three to four times a year,” says Rosage.
Current customer favorites include the collard greens and chef-recommended fried green tomatoes, crab-crusted oysters and the tuna bowl.
Skipper’s offers a special Valentine’s Day menu, and diners can choose between purchasing a package or ordering a la carte. Reservations required.
Insider News: Watch for the launch of Skipper’s new VIP Top Deck experience. Panoramic views of the water paired with “top-notch food and coordinating specialty cocktails,” Rosage says. Menu items will include local dishes such as rockfish, blue crab, oysters, blue channel catfish and farm fresh vegetables.
Skipper’s 6158 Drum Point Rd., Deale; 410-867-7110; skipperspier.com
Cuisine inspired by the Deep South
Southern cuisine meets local hospitality at Soul in Annapolis, where their menu is updated seasonally and inspired by the food of the Carolinas and Louisiana.
Classic dishes include ribs, fried chicken, red beans and rice, gumbo and jambalaya. They also offer salads, flat breads and vegetable side dishes.
The restaurant holds three or four tasting dinners each year. A special menu is then paired with favorite wine or spirits.The bourbon dinner is a guest favorite. Future plans include a possible beer or rum dinner.
Soul recently introduced barrel-aged cocktails. They mix classics like Sazeracs and Manhattans in an oak casket for 30 days to produce a smoother taste.
Stop by on the weekends for brunch (Saturday and Sunday until 2pm) and dine on eggnog French toast, made with brioche and mint julep syrup.
Chef’s Recommendation: Shrimp and grits featuring andouille sausage and creole sauce.
Soul: 509 S. Cherry Grove, Annapolis;
The Bell House Catering
Catering company focus is always the customer
Catering company The Bell House uses all fresh ingredients, local vendors and local farmers whenever possible.
Freshly prepared menus change weekly and seasonally.
All sauces, marinades, desserts and most breads are made in-house.
“We are a customer-centric catering company collaborating with you to provide menus to fit your budget, food sensitivities and food preferences,” says owner Kelly Bell. “We offer gluten-free and vegan options.”
The Bell House caters large affairs such as corporate luncheons, holiday parties, graduation parties, weddings, house parties, community parties but also can provide you with weekly prepared meals, cooking classes, or intimate dinners in your home. Each week, Bell House posts its weekly menu options online for you to order, then pick up in Annapolis and bring home to serve later in the week.
Chef’s Recommendations: Vietnamese-inspired shrimp tacos featuring large tamari-ginger marinated and grilled shrimp, pickled daikon radish and carrots, fresh cucumber and a Sambal lime aioli.
The Bell House Catering Company: 1825 George Ave., Annapolis; 443-995-2694; thebellhousecatering.com
The Market House
Historic downtown hotspot still the place for fresh, local food
The Market House in downtown Annapolis is over 100 years old and remains in its original 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 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.
The menu changes each season to ensure the freshest food possible is featured.
Chef’s Recommendation: Grab a seat at the bar with a glass of wine then start with six local oysters and 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.
The Market House: 25 Market Space, City Dock, Annapolis; 443-949-0024;
The Point Crab House and Grill, Arnold
Ketch 22, North Beach
Seasonal cuisine that supports Chesapeake Bay
The Point and Ketch 22 are restaurants that take pride in supporting local farmers, watermen and fisheries. “Menus in both locations change seasonally and offer selections that support local providers,” says Bobby Jones, chef and co-owner of both restaurants. “The Point and Ketch-22 are True Blue restaurants (meaning they serve only Maryland crab) and support the Oyster Recovery Partnership.”
Nestled in scenic marinas a short distance off the Bay, the two restaurants feature the best seafood the Bay—and Maryland—has to offer, as well as soups, sandwiches, small plates and local favorites.
Both locations offer Wine Wednesdays—half-price bottles of house wine. Happy hour is Monday through Friday from 3-6pm.
Ketch 22 offers Sunday Brunch and is available to host private events for special occasions.
Chef Recommendation: Dad’s oysters, made with local Bay oysters, Smithfield ham, shallots, celery, gruyere, parmesan, sherry, cream and chives.
The Point Crab House and Grill:
700 Mill Creek Rd., Arnold; 410-544-5448; thepointcrabhouse.com
Ketch 22: 7153 Lake Shore Dr.,
North Beach; 443-646-5205;
South County’s sushi spot is worth the drive
Owner Chang Park and Chef Paul—both natives of Korea—make a great culinary pair.
The duo first worked together in a Washington, D.C., restaurant. After ten years working side by side, Park decided to bring their sushi expertise to Southern Anne Arundel County and opened Umai Sushi in Deale.
Park greets customers like friends, offering suggestions and ensuring you enjoy every aspect of your meal.
Chef Paul—a sushi chef for more than 27 years—expertly prepares everything to your specifications. His newest specialty is deep-fried sushi.
If sushi isn’t your thing, try one of Park’s many traditional Korean dishes, such as bulgogi—meaning fire meat—made with thin, marinated slices of beef or pork grilled on a barbecue. Another popular dish is Japchae, a sweet and savory stir fry dish made with glass noodles and vegetables.
You’ll also find Japanese dishes on the menu. Park makes the avocado dressing and Yum Yum sauce herself.
Local Tip: Ask for the sushi sauce. Park’s top-secret recipe is a dipping sauce to be enjoyed with specific dishes. A lemon-and-cherry flavored sauce, word around town is it’s so good that you’ll ask if you can take some home.
Umai Sushi: 657 Deale Rd., Deale;
Yellowfin Steak & Fish House
New management brings changes, partners with premium oyster provider
Boasting one of the best waterfront views in town, Yellowfin is a favorite spot to watch the sun set over the South River while enjoying seafood or modern American cuisine.
Under new management as of last year, the restaurant has a fresh look. New menus, employee uniforms and renovations to the interior mean if you haven’t been in recently, plan on going soon.
The chef’s features menu changes monthly and offers a selection of appetizers, fresh fish and hand-cut steaks. The most popular dishes are paella, jumbo lump crab cakes— which are gluten free—poke bowl and the USDA prime rack of lamb.
Yellowfin has formed a new partnership with 38 Degrees North on Maryland’s Western Shore to provide fresh oysters. Two out five oysters grown in the world are native to the U.S. 38 Degreees North is currently perfecting the native oyster, Crassostrea virginica—or the Eastern oyster.
Need space for a large group gathering? Yellowfin has a private banquet space featuring a waterfront deck.
Insider Info: Valet parking is complimentary on Friday and Saturday nights. The restaurant will soon offer quarterly wine dinners and monthly wine and drink tastings.
Yellowfin: 2840 Solomons Island Rd., Edgewater; 410-573-1333; yellowfinedgewater.com