Feeds:
Posts
Comments

India’s

Address: 257 West St., Annapolis
Location: Downtown Annapolis
Phone: (410) 263-7900
Cuisine: Indian
Price Range: $12-17
Codes: Lunch, Dinner, Credit Cards Accepted

A wide selection of exotic entrees and vegetarian options. India’s won “Best Vegetarian” in Annapolis.

http://www.indiasofannapolis.com

912 Bay Ridge Road
Annapolis, MD 21403
410-626-0388
http://www.themainingredient.com

When to Enjoy: Open 7 days a week: 7 a.m.-8:30 p.m. weekdays and until 9:30 p.m. on weekends.

Expect to Pay: Starters/salads: $4-15
Sandwiches: $9-15
Entrees: $16-29
Desserts: $5.50
Wine: Bottles $16-36, Glasses $4-9

“We targeted the Artichoke and Crab Crostini-perfect jumbo lump and artichokes laced in a three-cheese blend atop baguette slices, then baked and finished with a touch of saffron-flavored tapenade topping. It was zesty and delicious.”-Gilles Syglowski

Servicing the Baltimore-Washington area for more than 25 years, The Main Ingredient has deservedly earned a fine reputation. We visited the Café on Bay Ridge Road one evening and got a taste of the buzz.
The career of Michelle O’Brien, president, began in 1980 when the doors of Little Capers opened. Michelle is renowned for her desserts such as Chocolate Decadence, Derby pie, and the “original” pumpkin muffin. Since then, she has been at the helm of Capers, Truffles and The Main Ingredient. Her creative ideas, business savvy, and love for chocolate influence every part of The Main Ingredient. Chrissie Chomo, Michelle’s daughter, joined The Main Ingredient in 1995. Chrissie put her heart and soul into The Main Ingredient Café, which serves breakfast, lunch, and dinner seven days a week. Her creative flair brought The Main Ingredient Catering and Café to the forefront in the community.

Evie Loftus began catering with Michelle at Truffles in 1987. After college, she joined The Main Ingredient, and with Michelle as her mentor, she quickly assimilated all aspects of the business. Evie’s knowledge of catering and attention to detail has been instrumental in growing the sales department from Evie and Michelle to a team of 10 professional, enthusiastic catering consultants. Evie joined Michelle and Chrissie as a partner in 2003.

In 2004, The Main Ingredient merged with “About Thyme,” an Annapolis catering firm that shared the same mission as The Main Ingredient. Jenny Francis, an About Thyme owner, became a partner, complementing its sales team with her exuberance and extensive culinary knowledge. Born and raised in Annapolis, Jenny has been catering for 13 years and is a true baker at heart!

The Main Ingredient is quite welcoming, with a casual refreshing feel—cozy and pleasant. The light blue tones and cute coffee cups filled with flowers put a nice touch on the tables. Sarah, our waitress, made us feel right at home. The menu is quite extensive and features breakfast, lunch, and dinner. Most of the items are available on the catering menu.

As we watched the diners at the nearby table, their soups got our attention, so we ordered two of them. The soups are daily specials. We tried the Southwestern Shrimp Bisque ($5), which was of a rich consistency with traditional southwestern flavors, well garnished with shrimp. It was excellent. The Hungarian Mushroom Soup ($4) was rich as well, and I especially enjoyed the wonderful mushroom aroma and taste. We then shared a Café Salad ($11). The salad menu is quite a menu by itself. Each of them sounds scrumptious, and ours was especially large. Sarah was nice to let us order two toppings, a brandied peppercorn chicken and a smoked chilled apple wood salmon. Served atop mixed greens, pear slivers, Gorgonzola cheese, and candied pecans, it was tossed with a maple champagne vinaigrette. So it was lots of fun to eat! A smaller version of this salad is available and is the house signature.

Of course we had to try an appetizer, so we targeted the Artichoke and Crab Crostini ($11)—perfect jumbo lump and artichokes laced in a three-cheese blend atop baguette slices, then baked and finished with a touch of saffron-flavored tapenade topping. It was zesty and delicious.

We let Sarah guide us in the decision for our entrees, and the South County Bouillabaisse ($24) came highly recommended. Rich in seafood variety—scallops, shrimp, crab, and rockfish—and all simmered in a powerful and tasty broth, it was garnished with fresh vegetables, very rustic and hearty. Our other entrée was a more down-to-earth dish but just as well prepared and tasty. The Pasta Morisi ($18) consisted of fusilli pasta sautéed with prosciutto ham, Italian sausage, and green peas in a red pepper Alfredo sauce: Simply delicious. We could not resist the dessert tray, and ordered two generous and delicious slices of cheesecake with Amaretto ($5.95 each).

The wine list with affordable choices is not pretentious and can satisfy everyone’s taste, which meets the restaurant’s design to offer locals a nice dinner at a modest price. You can easily do this. Whether you decide to do a complete four- or five-course dinner, which is way more than you can actually eat, or a simple soup and salad dinner, you will be very pleased. Portions are generous, well presented, and from our experience, enjoyable. We even had enough for dinner the next day. Chef Geoff Williams is at the helm of the Café and does a fantastic job. Thanks, Chef, for our nice little dining adventure.

Address: 500 Kent Manor Dr., Stevensville
Location: Mid Shore
Phone: (410) 643-5757
Cuisine: American, Seafood
Price Range: $24-37
Codes: Lunch, Dinner, Sunday Brunch, Credit Cards Accepted

Dining elegance. Historic charm. Superb cuisine. The restaurant at Kent Manor on Maryland’s (MD) Eastern Shore combines the best of all areas, offering lunch and dinner guests an unforgettable experience.

http://www.kentmanor.com

Address: 1906 Towne Centre Blvd, Annapolis

Location: Greater Annapolis

Phone: (410) 224-6580

Cuisine: Asian, Japanese, Steakhouse, Sushi

Are you in the mood for something Asian tonight? Try something different tonight at Ziki Japanese Steak House! You’ll be enchanted with our flavorful Japanese food, ranging from vegetarian dinners to seafood and sushi delights.

http://www.zikijapanesesteakhouse.com

Review: Pusser’s Caribbean Grille
80 Compromise St, Annapolis, MD

410-626-0004

pussersusa.com

Since it’s opening in 1994, Pusser’s Caribbean Grill established itself as a popular, waterfront restaurant with tropical flair in Annapolis; it definitely gave us-myself, Celia, and good friend Angelica-warm respite from this long and cold winter on our recent visit. Located on the water’s edge of Ego Alley, the only things missing during our outing were boats cruising nearby and outdoor seating (it was winter after all). While waiting to be seated, we wondered from where did the name “Pusser’s” originate? According to its parent company, Caribbean Restaurant Concepts, Pusser’s Caribbean Grille is a British pub-style restaurant “inspired by Pusser’s Rum Company; a 350-year-old premium rum brand that fueled the British Royal Navy until 1971. The name Pusser is a corruption of the word purser; the name of the British Royal Navy officer who doled out the daily ration of rum to the ship’s mates.”

Today, Pusser’s Caribbean Grille offers an array of delicious signature cocktails made with this rum, including the famous “Painkiller.” Set in a comfortable nautical décor, Pusser’s atmosphere teases you with the desire of summer weather, sipping a cocktail under an umbrella, and munching on one of the delicious dishes created by Award winning Executive Chef Jim Eriksen. Stacy, our waitress,
“I settled on a Tournedos Annapolitan, which consisted of two tender and perfectly cooked beef tenderloin medallions, topped with jumbo lump crab, and laced in a homemade hollandaise sauce; a harmonious dish, rich and sultry, and totally pleasing.”
—Gilles Syglowski
greeted us, promptly served our drink order, and on we went with our dinner order. The menu looked very appetizing, composed of a nice blend of Chesapeake Bay region favorites with Caribbean specialties; it was a challenging task to decide. So finally, we made our decisions and started with cups of traditional Maryland crab soup; a gently seasoned broth complete with the perfect balance of crab and vegetables. The flavors were fantastic. Our other appetizers included a jerk chicken and pineapple quesadilla, stuffed with peppers and onions, served with guacamole, mango corn relish, and sour cream. Having little experience with quesadillas, I was somewhat suspicious, but this turned out to be extraordinary; crisp and tasty with delicious toppings. For another starter, we chose the oysters Rockefeller; a half-dozen, fresh Atlantic oysters topped with bacon, spinach and cream stuffing, and finished with a sprinkle of Parmesan cheese, then baked. They were scrumptious.

Our second course, the adventurous Pusser’s tropical salad featured fresh mixed greens with grilled pineapple and toasted cashews, tossed in a ginger dressing. It was surprisingly refreshing and a great palate cleanser before our entrées arrived.

Angelica had her heart set on the monthly special; surf and turf, served with salad and a dessert. It was well presented and cooked to perfection. The filet mignon was tender and the lobster moist, served with asparagus and a baked potato. The meal was a real treat! Celia had her eye on Chesapeake stuffed flounder. A fresh filet of yellowtail flounder stuffed with crab imperial and Parmesan cheese, baked, and topped with imperial sauce. It was simply succulent, and the accompaniments of red jacket potatoes and steamed vegetables were perfect; properly cooked and seasoned. I settled on a Tournedos Annapolitan, which consisted of two tender and perfectly cooked beef tenderloin medallions, topped with jumbo lump crab, and laced in a homemade hollandaise sauce; a harmonious dish, rich and sultry, and totally pleasing. The three of us shared the bacon-wrapped shrimp skewers; served as an entrée. Firm but full of barbecue and rum flavors, they were a hit. Rarely do I feel it necessary to say, but I’d like to add an overall note about this adventure; the quality of ingredients and very reasonable prices were truly satisfying.

We ended our repast on a sweet note with super delicious honey rum bananas; sautéed sweet bananas finished with a honey rum caramel sauce and served over coconut ice cream. A perfectly executed crème brûlée and a classic key lime pie also proved to be top notch.

Along with exotic cocktails, Pusser’s offers a nicely designed wine menu that interestingly features substantial variety and vintages from all prominent wine countries and is friendly priced. We had a great time and didn’t miss the warm weather after all. Thanks to J.J. Peddicord, the restaurant manager, for his hospitality and helpful information.

Restaurant Reviews

Review: Carrol’s Creek Cafe

By Gilles Syglowski

Carrol’s Creek Cafe
410 Severn Ave.
Annapolis, MD

410-263-8102
Carrolscreek.com

Lunch: Mon.-Sat., 11:30-4
Dinner: Mon.-Thurs., 5-9 and Fri.-Sat., 5-10
Sunday Brunch: 10-1:30
Sunday Dinner: service begins at 3 p.m.

Expect to Pay: Appetizers: $5.50-14, Entrees: $19-30, Desserts: $7, Wine by the Glass: $7.50-16, Bottled wines: $22-350

Since 1983, “Carrol’s Creek brings you a new American tradition of dining that is founded in the time-honored heritage of a colonial town rich with seafood, culture, and style,” says the restaurant’s website. I have to agree and even add, “…in a modern, classic, and trendy setting.” Although Annapolis offers a wide variety and an extraordinary palette of tastes, flavor styles, and culture, Celia and I always enjoy returning to Carrol’s Creek Café. And, just like at many other area restaurants, the water view and bustling nearby marinas makes it a little extra special.

On this occasion, we were also able to qualify firsthand the talents of longtime sous chef Ricardo Bello, who was recently promoted to executive chef. So, let’s get right to the “meat” of this restaurant review.

After ordering our first courses, we enjoyed a couple of hot and crispy Bishop rolls. Shortly thereafter, the pepper-crusted beef tenderloin Carpaccio arrived. It was served with a tangy, marinated artichoke and mushroom salad and balsamic vinaigrette, along with a few focaccia toast points. The delicate tenderloin was drizzled with a light horseradish aioli sauce; and while the salad was very good and tasty, the flavor was slightly strong and almost overpowered the beef. Nonetheless, it was a good start to the meal.

The Maryland cream of crab soup was nice and rich, copiously garnished with jumbo lump crabmeat and accentuated by a dash of sherry. This particular soup has been judged one of Maryland’s best, and it easily stands up to that recognition.

Served with candied pecans, a Gorganzola wedge, frisée lettuce, and topped with port wine vinaigrette, the caramelized pear salad was a superb break and increased our anticipation for the next course.

Restaurant Reviews
Review: Harris Crab House & Seafood Restaurant

Review by Doug and Christine O’Connor
Photos by Tony Lewis, Jr.

433 Kent Narrows Way
North Grasonville, MD 21663

410-827-9500
Harriscrabhouse.com
When to Enjoy: Daily 11 am-10 pm

Expect to Pay: Appetizers: $4-13, Light fare/Sandwiches: $8-15,
Dinner Entrées: $23 (average), Desserts: $5 (average)

Owner: Karen Oertel

Chef: Mike Roberts

After a long, snowy winter we were looking forward to being outside, enjoying the warm weather, and partaking of an experience unique to our region. Every year, there’s something special about dining outdoors for the first time while watching the sun set, especially at an area mainstay like Harris Crab House. The location, which is familiar to most Eastern Shore residents (as well as folks throughout the Chesapeake Bay region), is on the east side of Kent Narrows just off Route 50/301 at Exit 42.

The dining room has the rustic look of a classic crab house: beer signs, oyster tongs, gallon-size oyster cans arranged on shelves along the walls, and sheets of brown paper and rolls of paper towels topping each table. Our server, Barbara, welcomed us and took our drink orders before explaining the night’s specials. We had already noticed mounds of crab legs and steamed crabs on some of the tables around us, so we opted for a pitcher of Yuengling Lager ($9.75), figuring it would go well with crabs or shrimp. The crab house has a selection of draft beers available by the glass or pitcher, a variety of bottled domestic and imported beers, several wines available by the glass, and a full bar with anything a diner might want.

We perused the menu and selected a few appetizers, which range from the standard (crab dip, $11.50) to the exotic (alligator on a stick, $12.50). Doug selected the alligator on a stick and Christine ordered a half pound of steamed shrimp ($11).

Harris’ menu is an extensive survey of traditional Chesapeake fare that includes oysters, steamed mussels, cherrystone clams, steamed crabs, crab cakes, scallops, shrimp, and rockfish. There’s also a selection of grilled steaks, barbecued pork ribs, chicken dishes, and out-of-region seafood options such as Maine lobster platters, king crab legs, and allyou- can-eat snow crab.

For our entrées, Doug chose the all-youcan- eat snow crab feast ($29.95) with onion rings and a house salad, and he also ordered another half pound of steamed shrimp. Christine selected broiled stuffed rockfish ($25) with steamed broccoli and hush puppies. Our appetizers arrived steaming hot, with the shrimp covered in Harris’ special seafood seasoning and accompanied by a bowl of cocktail sauce. The alligator was served on bamboo skewers with a side of creamy chipotle dipping sauce. The shrimp were large, tender, and cooked just right; the soft, white alligator meat reflected the tang of its garlic vinaigrette marinade.

While enjoying our appetizers, we talked about the oyster cans ringing the room. We later found out these came from a seafood processing house that used to operate next door. We also admired the oyster tongs tucked in the ceiling—that iconic symbol of the waterman. Seeing their size in person puts in perspective the incredible skill that it must take in order to reach 20 feet under the surface of the bay and pull up enough oysters to fill a bushel basket.

Christine’s rockfish came stuffed with a massive amount of crab imperial. It was perfectly seasoned and cooked to perfection. The broccoli was bright green and fresh, and the hush puppies were hot and crispy. Doug was served a basket of hot snow crab clusters. The meat in the large crab legs was sweet and firm, just right for dipping in the accompanying bowl of melted butter. Undeniably, the all-you-can-eat snow crab was a great value.

Barbara brought us a dessert menu, but we’d had more than enough to eat with the ample portions of our entrées. Christine thought it would be nice to take home one of Harris’ homemade Nutty Buddies ($5.25) for our son, after noticing several other guests with them. This dessert is something to behold—there must have been five or six inches of soft-serve ice cream swirled on top of a sugar cone, and then it was dipped in chocolate and rolled in peanuts. Barbara brought it to us as were getting ready to leave, which worked out perfectly. It survived the 15-minute drive home, and our son loved it.

Follow

Get every new post delivered to your Inbox.