India’s | Annapolis Restaurant

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

Annapolis Restaurant Guide | The Main Ingredient

912 Bay Ridge Road
Annapolis, MD 21403
410-626-0388
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.

Historic Kent Manor Inn & Restaurant | Restaurant Guide

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

Ziki Japanese Steakhouse | Annapolis Restaurant

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

Pusser’s Caribbean Grille | Annapolis Restaurant

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.

Carrol’s Creek Cafe | Annapolis Restuarant Guide

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.

Harris Crab House and Seafood Restaurant | Maryland Restaurant Guide

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.

O’Brien’s Oyster Bar and Grill | Annapolis Restaurant Guide

Review: O’Brien’s Oyster Bar and Grill

By Gilles Syglowski

History permeates 113 Main Street, currently home to O’Brien’s Oyster Bar and Grill; it has seen over 200 years of Annapolis evolution. Built in 1774, the site was originally the Rose and Crown Tavern, where revolutionaries and royalists met. But O’Brien’s has much more history. In 1836 it became Sam’s café, the only dancing establishment in Annapolis at that time. Later, it was home to some notable firsts: right after World War II, the first pizza pie was introduced in Annapolis at LaRosa Restaurant and Cocktail Lounge; in 1964 it was the city’s first dinner theater. It was not until the 1970s that it became Fran O’Brien’s (named after a Washington Redskins defensive player) and the menu focused on steaks and seafood. In 1993 Jerry Hardesty, owner and operator, renamed it O’Brien’s Oyster Bar and Grill.

Many of us think of O’Brien’s as a great pub and a great place to have a good time—I’m one of them. It’s also a great place to simply have a good dinner in a relaxed and casual setting.

After Allison seated us and provided us with our refreshments, we ordered our first course. One of my guests found many of his favorites on the menu. So we were not shy and promptly began our feast. The cream of crab was delectable: old fashioned, thick and tasty, and richly garnished with lump crab. The seafood tower is a treat: a variety of appetizers from the menu, elegantly presented. It consists of scrumptious Annapolis bruschetta (garlic toast topped with crabmeat, artichoke hearts, and imperial sauce), crisp and tender fried calamari served with a chipotle aioli and plum sauce, two freshly baked oysters Rockefeller, and two clams casino. The Mediterranean bay scallops were sautéed in olive oil, garlic, fresh basil, and oregano, with grape tomatoes, red onion, and mushrooms, they had wonderful flavors and the scallops were very tender. As a palate cleanser, we shared a wedge iceberg lettuce salad dressed with cucumber, carrots, onions, bacon, and blue cheese dressing. It was a crisp and tasty way to mae the transition to the main course.

The menu overall is quite well designed. It does take attention to please all the guests in such an operation. Whether you are looking for something substantial or just something to accompany your beverage, the menu offers a variety, from classics to more adventurous. Our small party tried its best to cover that span with our entrees.

First, of course, we had to try the fish and chips. Not pretentious, rightly battered, and perfectly fried to a golden crisp, these were an enjoyable dish for the lighter side. On the more substantial side, the center cut sirloin teriyaki was outstanding: a very tasty and tender cut, basted with a teriyaki sauce, grilled to our request. I would definitely recommend it for beef lovers. Our third entrée was the Chilean sea bass: a very fresh and delicate filet, baked, and served on a bed of mixed greens and snow pea shoots, topped with bay scallops in a sweet chili and raspberry glaze. Overall it was well prepared and good, although the unexpected, slightly higher raspberry note hid the flavor of the fish. Perhaps that is a matter of taste.

Finally, for dessert—yes, we still had a little room for that—two fantastic crèmes brûlées and a scrumptious berry bread pudding; a soft and warm pillow of yumminess. The wine list is modest, but with a taste for everyone and a number of quite exciting names. My companion enjoyed a glass of wonderful Monrosso Chianti. Wines are very trendy these days; I would say that O’Brien’s Oyster Bar and Grill has composed a wine menu that really fits its atmosphere. Donnie, the manager, said, “We want people to enjoy the food, the entertainment, and have a good time.” Well, Chef Chris Giddins, at the helm of the kitchen as he has been for many years, did a fabulous job for us that evening. I would say, “Mission accomplished.”

Ava’s Pizzeria & Wine Bar | Maryland Restaurant Guide

409 S. Talbot St.
St. Michaels, MD 21663
410-745-3081

Avaspizzeria.com

When to Enjoy: 11:30 a.m.-11 p.m.
(No reservations. Please call ahead for groups of 8 or more.)

Expect to Pay:

Appetizers: $4-13

Light fare/Sandwiches: $9-17

Dinner Entrées: $19 (average),

Desserts: $6 (average)

Owner: Chris Agharabi

Chef: Chris Fazio

Ava’s Pizzeria & Wine Bar is the type of place where people go for some combination of dinner and a night out. The restaurant’s lemon yellow and soft sage interior with a floor of wide pine planks is divided into two areas: a spacious wine bar that can accommodate 40 guests comfortably and a dining room with a half-dozen tables. The bar area is a venue where patrons enjoy the extensive wine and beer lists as one seamless group, while the dining room has a view of the large brick oven where Executive Chef Chris Fazio constructs each gourmet pizza as it’s ordered.

The three of us arrived at Ava’s in the interregnum of the region’s back-to-back February blizzards. Mary, our waitress, came to take our drink orders shortly after we sat down. Compelled to sample the ambitious wine list, Christine ordered a glass of Domaine de Gournier Merlot ($8). The wine selection ranges in price from $21 to $290 for a bottle, with several wines available by the glass. The beer aficionado< will be thrilled by the selection of over 100 domestic microbrews and imported beers. Doug opted for Brooklyn Brewery’s Chocolate Stout, a very robust and dark version of the beer varietal Guinness made famous ($6). The youngest member of our party, Rory, had an ice-cold Coke.

When Mary returned with our drinks, she informed us of the day’s specials. The salad special—a tomato and fresh homemade mozzarella salad with basil ($8)—sounded like a good start for us. It arrived with capers and thinly sliced red onion and a light drizzling of balsamic dressing. It was a nice, light start to our meal and reminded us of warmer days.

Rory ordered one of the day’s specials—a hearty smoked brisket sandwich ($12) that would surely satisfy the most ravenous of appetites. The thin slices of brisket were served on flatbread and topped with homemade barbecue sauce, and the sandwich was served with Ava’s freshly prepared potato chips. We could only imagine, as Rory was enjoying his sandwich, how wonderful the brisket smelled while it was smoking in the outside smoker. The aroma must have commanded attention for blocks.

Doug and Christine gravitated to the pizza menu—this being a pizzeria, after all. Christine chose the onion tart ($13), a white pizza made with caramelized onion, gruyère, and sour cream drizzled atop in a lattice style. It was a simple pizza accented by complementary flavors. Doug created his own pizza, starting with a tomato sauce base. He added sweet roasted garlic, Kalamata olives, baby bella mushrooms, and charred pepperoni—a wonderful blend of tastes that delighted the palate. (Toppings range in price from $1 to $3.) We suspect that all of the pizzas on the menu are similarly satisfying, as they’re all made with fresh, hand- tossed dough, homemade sauce, and are baked in an open brick oven using only white oak.

Rory had earlier spotted his choice for dessert on another patron’s table—what looked like homemade donuts served with some sort of fruit sauce. Mary described it as a plate of fresh donuts made at Ava’s, served with raspberry coulis ($7). Doug and Christine ordered a decadent piece of New York-style cheesecake ($7), which was rich, creamy, and worth every delectable bite.

After our meal, we spoke with Chef Fazio and Ava’s Owner Chris Agharabi. Both are wonderful to talk with and display their enthusiasm for the restaurant. Chef Fazio creates new dishes and revises the menus regularly. The dinner menu is much more extensive than lunch choices and includes items such as steak frites ($19), chicken marsala ($16), shrimp fra diavolo ($16), and Louisiana crawfish pasta ($22). Chef Fazio mentioned that the short ribs ($21) are never omitted from the menu, as they’re always in demand. Agharabi said he plans frequent wine tastings at Ava’s, taking advantage of the additional dining room upstairs. He also mentioned that the restaurant will add outdoor seating this summer with the completion of a new patio.

We learned that Agharabi also owns St. Michaels Perk Coffee House, a cozy java stop complete with wi-fi, located directly across the street. In addition to satisfying people’s needs for morning fuel, Agharabi says Perk is also used by patrons who are waiting for a table at Ava’s or a seat at the bar on especially busy nights. Before leaving town, we ventured across the street to pick up a coffee and a hot chocolate for our drive home. The beverages warmed our spirits during the ride, just in time for the snow to start falling…again!

Clearview at Horns Point | Eastern Shore Restaurant

Address: 5650 Clearview Key, Cambridge
Location: Mid Shore
Phone: (410) 221-0521
Cuisine: American
Codes: Lunch, Dinner
Description: Come for weddings and events or just an excellent meal!
Website: http://www.clearviewathornspoint.com

Clearview at Horns Point Reviews
Clearview at Horns Point
Overall: (5.00 of 5) Hide Details
Food: (5 of 5)
Atmosphere: (5 of 5)
Service: (5 of 5)
Reviewed on 7/30/2009 by Billie H
Absolutely one of the best dining experiences on the Eastern Shore. Whether my husband and I want a romantic dinner for two; a fun gathering during happy hour; or a Sunday afternoon with our boys sitting on the deck and listening to the smooth acoustic sounds of a local guitarist, we choose Clearview. Panoramic views of the Choptank; delectable food; and a fun yet peaceful atmosphere! I encourage everyone traveling 50 East to take Maryland 343 and experience Clearview.

Fabulous!
Clearview at Horns Point
Overall: (5.00 of 5) Hide Details
Food: (5 of 5)
Atmosphere: (5 of 5)
Service: (5 of 5)
Reviewed on 8/11/2009 by Sallyn P
I live in Florida, but recently visited the Eastern Shore and had dinner at Clearview. The soft-shell crabs were the best I have ever eaten anywhere! In fact, everything I had was delicious–hats off to the chef! The view is incredibly beautiful and makes for a relaxing dining experience as boats go by and the sun sets. Our server was friendly and attentive. Overall, a fabulous dining experience!!