Acme Bar and Grill | Downtown Annapolis

163 Main Street
410-280-6486 acmeDowntown.com

Lunch, Dinner, Weekend Brunch
Seventeen styles of buffalo wings, cheese steaks, original salads, Chesapeake favorites such as crab cakes, seafood chowder and southwest fare make up Acme’s menu. A popular hangout for locals, Acme features 10 flat screen TVs, nightly music and drink specials in a lively atmosphere. Open Mon.–Fri. 10 a.m.–10 p.m. & Sat.–Sun. 9 a.m.–10 p.m. (bar open until 2 a.m.). Handicap accessible. Price range: $6–17.

Maria’s Sicilian Ristorante & Cafe

By Gilles Syglowski

Maria’s Sicilian Ristorante & Café
12 Market Space, Annapolis
410-268-2112
MariasAnnapolis.com

When to Enjoy:
Daily, 11 a.m.–midnight.

Expect to Pay:
Soups, Salads, Appetizers: $6–20
Entrees: $16–36
“Of particular importance to me is the tenderness of the scaloppini, which was executed expertly. Laced in a pink tomato sauce and garnished with sun dried tomatoes and artichokes, the overall preparation was amazingly delicious.”–Gilles Syglowski
The Priola family, owners of Maria’s, has been well established in Annapolis for nearly 40 years and has carried on a Sicilian dining tradition that has no equal locally. Maria’s exemplifies delicious, authentic recipes consistently prepared that will warm your heart with a little Sicilian sun. The genealogy of the island’s cuisine is remarkable and blends many styles, flavors, and ingredients from all shores of the Mediterranean Sea.

The cozy and welcoming environment of Maria’s has not varied since our last visit in 2007. The imported tones of rust, clay, and ochre with subtle distinctive decorative pieces will comfort you and let you focus on the purpose of your visit: the cuisine.

Again we had a wonderful experience. Just the two of us, we shared all our dishes, starting with a Piccolo Antipasto Antoinette consisting of mixed greens of arugula tossed with Maria’s house dressing with hints of a very flavorful olive oil. The complementing ingredients were of the finest quality: sopressata, provolone, roasted peppers, among other traditional additions were scrumptious and outstanding. The salad can be ordered full size, which could be a entree by itself.

The following course was a Pasta E Fagioli Zuppe. This authentic pasta and bean soup, perhaps a far cousin of the minestrone, has no challengers on the menu in my opinion. The broth was perfect, tasting homemade with a light tomato marinara, rightly seasoned, and rightfully balanced with cannellini beans and pasta. A very special touch in this dinner adventure! We then decided to share a small appetizer, the Gamberi Balsamico; a sautéed handful of shrimp finished in a balsamic reduction sauce. My friend loved it and although I added a pinch little salt, I could only agree with her.

Moving on to our main courses, it was a challenge to decide. Everything looks so good on the menu, but we opted for the Pollo Francese and a Vitello alla Susie. Although found in many restaurants, chicken Francaise (as it is known in French circles) proved unique. It was so tender with a gently crisp coating. The lemon and white wine sauce accompanying the dish was tasty, yet not overpowering.

The veal entrée was also a treat. Of particular importance to me is the tenderness of the scaloppini, which was executed expertly. Laced in a pink tomato sauce and garnished with sun dried tomatoes and artichokes, the overall preparation was amazingly delicious. To break away from the side serving of traditional pastas with our entrees, I asked if they could be served with gnocchi instead and Maria’s obliged. To our satisfaction and the potato-based lump dumplings were just as good as expected; cooked to the right softness.

We were speaking to Manager Sean Bridges about what’s happening at Maria’s when Tyler, our server, presented us with our desserts. It was tough conversation to break from but worth the reward. Bridges, a 15 year veteran of Maria’s, was able to tell us that he was focusing on the bar menu to come, with an array of drink specials and a variety of lighter fare menu items. Also, he mentioned slight changes in the dessert menu coming up.

Back to the desserts, of which we faced two of their most delicious. Oh my! The strawberry mousse cheesecake was absolutely fantastic. A perfect chocolate ganache enrobes this light, fluffy cheesecake mousse. Wow! The Tartufo was above par as well; a rich chocolate ice cream studded with whole almonds and completely wrapped in a velvety chocolate shell.

And then there is the wine—yes let’s not forget the wine. My dining companion tried a wonderful glass of Piccini Chianti; an impressive wine that she started to sip early on and through the end of dinner never lost a drop of richness. The wine menu is almost a work of art in and of itself with an incredible selection from which to choose according to your taste. Each wine listed includes an extensive description.

Much thanks to the Priolas, who also operate Mangia across the street, for a wonderful dining experience. And thanks to Chef Jose, to whom I tip my toque for his 25 years of service behind the same stoves. Bueno Appetitto!

Gilles Syglowski is a Certified Executive Chef, Certified Culinary instructor and a food Service consultant. He is a graduate from the Lycee d’Enseignement Professionel Hotelier in Metz, France. He is currently the Assistant General Manager of the Cosmos Club in Washington, D.C. Mr. Syglowski has more than 30 years of experience in the hospitality industry.

Osteria 177 | Annapolis Dining

When to Enjoy:
Open daily for lunch and dinner.

Expect to Pay:
Appetizers: $8–14
Pastas: $19–28
Entrees: $22–48
Desserts priced daily.
Offers special party dinner menus.

“Our third appetizer was my favorite: thinly sliced beef Carpaccio with shaved Parmesan cheese, truffle olive oil, and lemon over baby greens. Fantastic!”–Gilles Syglowski

Back in 2007 when we first visited Osteria 177 we described the meaning of the name. Please allow me to reiterate: “Osteria” means “to host” or “to cater.” In other words, to make you feel welcome through good food, good service, and a comfortable atmosphere. And that, is exactly what we experienced . . . again!

It will soon be three years since Osteria opened. There has been a subtle change in ownership, as Arturo Ottaviano is now the sole owner. The refreshing coastal Italian (Mediterranean) theme remains consistent with our previous visit. The décor is beautiful, featuring rich cherry paneling, accented with colorful abstract artwork. The central dining area consists of multiple modern-looking tables and chairs, around which black leather-embellished booths offer more intimate meal settings. Altogether, it’s an elegance that still makes you feel very comfortable.

Ottaviano remembered us from our previous visit and we got the usual superb service. He was running the kitchen with sous-chef Antonello Marangi on this Monday evening, giving Chef Todd Corboy the day off. Caitlin, our waitress, gracefully greeted and presented us with the menus. After a couple of soft drinks, we started with grilled marinated calamari served over mixed greens and “kissed” with an extra virgin olive oil, garlic, and lemon dressing. With delicious flavor and perfect texture, the dish stood out among other calamari dishes we’ve enjoyed on other excursions. Truly enjoyable! The shrimp Malaga also was out of this world: a large shrimp stuffed with baby spinach, Manchego cheese, wrapped with prosciutto in phyllo dough, flash fried, and laced in a red pepper coulis. Wow! Our third appetizer was my favorite: thinly sliced beef Carpaccio with shaved Parmesan cheese, truffle olive oil, and lemon over baby greens. Fantastic!

Our entrees followed right after the appetizers with exceptional presentation and obvious quality. We decided on sharing three of them. The rockfish all’escarola was perfectly seared and served over wilted escarole, golden raisins, toasted pine nuts, and kalamata olives finished with a lemon infused extra virgin olive oil. The filet of fish was so moist and delicate—it was excellent. Tortellini Tartufo featured homemade, sautéed tortellini with julienne prosciutto di Parma, shallots, black truffles, all in a cream sauce. It was divine. Staying adventurous, we decided to try a very special dish: the Strangolapetre. Now this is a dish I have never had and it sounded delicious. Guess what? It was. Small prosciutto dumplings were poached and finished in a veal demi glaze and olive oil sauce.

Finally, we splurged on several desserts. A luscious hazelnut ganache was my favorite. The crème brûlée was a classic and will remain, to my taste, the best in town. The super flavorful, fresh, and fruity peach sorbet is probably the best dessert after this scrumptious dinner.

My dining companions had a chance to share a delightful glass of Chianti. Overall, the wine list proved abundant in selection with balanced choices in taste and price, for every palate.

Arturo is involved in all aspects of the operation. He has surrounded himself with talented staff and it shows. The food is superb and well presented, but most of all, consistent. The menu is revised seasonally and the addition of fresh whole fish to the menu (when available) is an outstanding idea.

On a final note, Osteria 177 has the spirit and follow-through that it takes to become a landmark; it applies and respects all true aspects of a dining adventure.

Gilles Syglowski is a Certified Executive Chef, Certified Culinary instructor and a food Service consultant. He is a graduate from the Lycee d’Enseignement Professionel Hotelier in Metz France. He is currently the General Manager of the Woman’s National Democratic Club in Washington DC. Mr. Syglowski has more than 30 years of experience in the hospitality industry.

Annapolis Maryland Restaurant Guide – Clearview at Horns Point Dining

When all of the restaurant staff completes their jobs with great pride, the beauty of that final picture is a wonder to behold.  This is what fascinates Paul Shiley about the restaurant business.  He loves the cooking too, no question, but the magic of the teamwork when everyone does an excellent job; from the manager to the hostess to the floor cleaners is what turns a good restaurant into an amazing one.

Paul began his career in the restaurant world at fifteen years old in Baltimore at Peter Angelos’ restaurant, Perry Place.  He also worked on cranes and in construction during his high school and college years, but always preferred the restaurant business and went back to it.  After his second year of college, he worked at the Bonfire in Ocean City.  When Paul was twenty-four years old and worked for the Hilton, Paul broke a record for being the youngest executive chef the Hilton Hotel Corporation had ever employed.  Throughout Paul’s life he has held various restaurant and country club positions such as Restaurant Owner, Food and Beverage Manager, Assistant Manager, General manager, Kitchen Manager, Line Cook, Server, Host, Dishwasher and Busboy.

Also in his earlier days, Paul was chosen by Murphy/Good Vineyards to cater their wine crush events.  It was the time of year when they picked the grapes and they entertained quite a bit.  Paul and his wife Debbie flew out and catered regional crab cakes, beans with Smithfield ham and other yummies.  For this endeavor, Paul was mentioned in Wine Spectator and Food Art magazine.  That happened in the mid-90s and until this day The Narrows Restaurant sends crab cakes to many of the attendees.

Paul’s Uncle Sam was a famous chef in Baltimore.  Miller Brothers was a classic restaurant in Baltimore, and Paul has been influenced by his Uncle Sam’s European style and influence and also Paul’s classical training through the Baltimore Culinary School.  His passion for hospitality has influenced the Shiley’s daughter, Alex, to attend culinary school like her father and Uncle Sam.  Paul believes that high quality food comes from the finest ingredients.  This is especially essential in crab meat.  He uses jumbo lump because of the large lumps of crab.  This type of meat also tends to contain the least amount of shell.  Most importantly, Paul handles the crabmeat gently to avoid breaking up the lumps.  Also using minimal ingredients in crab dishes creates a wonderful flavor and does not overpower the flavor of the crab!  Paul’s other favorite is his taste for Italian food, which, Paul says, probably comes from his Italian Uncle Same and also from his wife Debbie’s family

Annapolis Restaurant Guide – Harris Crab House & Seafood Of Kent Narrows

Come by boat or car, Harris is just 4 minutes from the Bay Bridge, overlooking the Chesapeake Bay, providing a unique Eastern Shore setting, ambiance and feel.
 
You can dine on the deck, weather permitting, outside overlooking the bay, or inside our spacious dining room.
Stroll our dock, feed the ducks and swans and watch the watermen bring in their catch. Visit their quaint shops, open May-October.

While your at Harris, enjoy the best shellfish-oysters, shrimp, crabs, catch of the day-prepared as you like it. More choices include: steaks, ribs, chicken.

Harris is located off of  Route 50/301 to exit 42 and follow the signs to Harris Crab House and Seafood Restaurant.

They will even host your party…of up to 150 people in one of our private banquet rooms. Your guests can order virtually
any cocktail, beer, wine, soft drink or…to make it really festive we can create a holiday punch!
Or you can carry-out our Party Platters.

 

Annapolis Maryland Restaurant Guide – Annie’s Paramount Steak House

Welcome to Annie Paramount Steak House! Annie’s is located on Maryland’s Eastern Shore on the Kent Narrows. Annie’s was opened in May of 1992 and is owned and operated by the Katinas family. The award-winning restaurant features delicious food and impeccable service.

Here on the Eastern Shore, views of the Kent Narrows and the Chester River afford a dramatic and beautiful background for dinners and events hosted by Annie’s. Dedication and commitment to quality food and service has made Annie’s one of the top destinations in Queen Anne’s County.

In addition to their fully operational restaurant, Annies has expanded into the banquet and catering business. With three dining areas and a spacious deck overlooking the Kent Narrows and Chester River, Annie’s is a great place for your next gathering. Whether a small party, private room or an off site event, Annie’s will cater to your every need.

Annapolis Maryland Restaurant Guide – Broadneck Grill

Nestled within the Cape St. Claire shopping center, Broadneck Grill specializes in contemporary American and Mexican cuisine in a family-friendly atmosphere.  Because Broadneck Grill is a local’s favorite, you’ll hear the staff calling most of its customers by name!
 
Chef Javier Diaz prepares every dish fresh daily, with the highest quality ingredients. Look for his daily specials, posted on our blackboards. From our traditional favorites—crab cakes and hand-cut New York Strip Steak—to our very popular authentic Mexican food, there is a wide variety to choose from to make every customer happy. 

Come join us for one of our famous Margaritas or homemade Sangria, the perfect compliment to your meal! Complete your meal with one of our award-winning desserts, always made fresh on the premises. We are pleased to bring all of this delicious food to you at your home or office, through our top-notch catering services. Let us cater your next Mexican Fiesta!!

Annapolis Maryland Restaurant Guide – Greystone Grill Dining Review

Dining at GreystoneGrill is always convenient, because your reservation is accepted for both lunch and dinner.

GreystoneGrill was created to tempt your every sense with an unforgettable culinary experience. The dining room atmosphere is open and contemporary. Their accommodating staff is only the beginning of the GreystoneGrill experience.

Relax with your favorite cocktail or wine by the glass in a very comfortable lounge.

The Wine Room features a state-of-the-art audio-visual system with internet capabilities to enhance any presentation. For larger parties, the GreystoneGrill Wine Room is the choice for any successful event.

The GreystoneGrill Chef’s Table will serve your private group. Prior to your gathering, you will personally consult with their chef and develop a menu with wines of your choice. Customized and specialty menus are no problem them!

Enjoy the prestige of having your personal or corporate wine vault stocked with your favorite selections. Choose any number of your favorite vintages for your vault. Wine tasting will be happily arranged for your office or a gathering of close friends.

I very much enjoyed my visit to Greystone Grill, and you will as well!

Annapolis Maryland Restaurant Guide – Sam’s On The Waterfront Review

Sam’s on the Waterfront is open 7 day a week for lunch and dinner with an unforgettable Sunday brunch. Sam’s has live entertainment Friday and Saturday nights. And recorded jazz music throughout the week.

Owner and creator Andrew Parks brings many years of restaurant experience to Annapolis Culinary Concepts LLC. With a history of turning around struggling restaurants, his creativity and dedication to the total dining experience has made him invaluable resource. Andrew has owned and operated two uniquely different restaurants.

 One is an incredible, on the water, fine dining restaurant with an award winning menu and wine list (Sam’s on the Waterfront, in Annapolis, MD.) The other is A Texas style chili parlor with award winning chili burgers, and beers (Hard Times Cafe’ in Columbia, MD).

Andrew’s passion for food and wine is mirrored in his dedication to creating not just a fabulous meal, but providing excellent service and an atmosphere that relaxes and indulges his customers. He has created an outstanding wine list that was the first in Annapolis to win Wine Enthusiasts “Restaurant Award of Distinction”. With Menu’s that change seasonally he is constantly striving for new creative courses, using the freshest of ingredients,  that will stir the imagination.

Annapolis Maryland Restaurant Guide and Reviews – Greystone Grill Review

Dining at Greystone Grill is always convenient, because your reservation is accepted for both lunch and dinner.

Greystone Grill was created to tempt your every sense with an unforgettable culinary experience. The dining room atmosphere is open and contemporary. Their accommodating staff is only the beginning of the Greystone Grill experience.

Relax with your favorite cocktail or wine by the glass in the oh so comfortable lounge.

TheirWine Room features a state-of-the-art audio-visual system with internet capabilities to enhance any presentation. For larger parties, the Greystone Grill Wine Room is the choice for any successful event.

The Greystone Grill Chef’s Table will serve your private group. Prior to your gathering, you will personally consult with their chef and develop a menu with wines of your choice. Customized and specialty menus are no problem here!

Enjoy the prestige of having your personal or corporate wine vault stocked with your favorite selections. Choose any number of  favorite vintages for your vault!  Also wine tasting can be arranged for an office or a gathering of close friends.

Visit the Greyston Grill for a relaxing, wonderful dinner and you and your party will not be disappointed.