208 Talbot Review
By Doug and Christine O’Connor

208 North Talbot Street
St. Michaels, MD
Phone: (410)745-3838
www.208talbot.com

Hours of Operation:
When to Enjoy: Sun-Thu 5:30 -9
Fri, Sat 5:30-10
Closed on Monday

Winter Hours
Wed – Sun 5:30 til ~
Closed Mon & Tue

Expect to Pay: Appetizers $9 – $15
Dinner entrees $30 average
Desserts $ 8 average
Lighter fare available in the lounge

Owners: Brian Fox, General Manager, and Brendan Keegan
Chef: Brendan Keegan
Pastry Chef: Jean Schmidt

We love to visit St. Michaels, a wonderful, scenic town. The main street is lined with interesting shops inviting in customers. The picturesque waterfront is two blocks off of the main street; the town is filled with quaint, colonial style homes, and white picket fences. The pace of life here appears to be casual and laid back unlike the fast paced metropolitan areas of Baltimore or Wilmington.

On this night, we were celebrating our anniversary at 208 Talbot, a restaurant that was recommended many times over by friends in the Chef’s Association. We were not disappointed and now we too can give our endorsement to this fine establishment.

Since we were visiting in mid-October there was plenty of on street parking. We found a spot in front of the restaurant. There is a public parking lot across the street as well. We entered the lounge thru the main door on the side of the building. The room felt very comfortable, there are several tables to the right where dinners can enjoy lighter fare, the bar seats 6-7 and there are four unique cocktail tables made out of wine keg ends, topped with glass table tops giving the guest the sense of being in a wine cellar.

The host greeted us and sat us at a corner table in the largest of four intimate dining rooms (this room had seating for 26). The walls of the room are old brick with white wainscoting; the lighting was soft and indirect, not glaring. The wall sconces cast a warm glow about the room. The tables were dressed with ivory linen tablecloths, stemmed water glasses and attractive silverware.

Our host left us menus and a wine list and told us we would be waited on shortly. The background music was a soft, gentle jazz mix.

Our waiter Dennis arrived, introduced himself and asked us if would like a cocktail while we perused the menu. The left side of the menu has a list of several types of martinis and a wide variety of vodkas, gins, tequilas, whiskies, bourbons and single malt scotches. We both thought this would be a great place to come and participate in a tasting. Christine chose a specialty cocktail called a Venetian, made with Millers Premium Gin, Campari, DiSaronno Amaretto, and dry vermouth served with a twist. Doug selected a Pinot Grigio from the region of Fruili, Italy. The wine list is extensive over 100 bottles with several bottles highlighted as Brian’s favorites.

While we waited for our cocktails, our bus boy served us fresh baked rolls, small corn muffins, and butter and offered us sparkling, bottled, or tap water. The menu was simple yet elegant, there are only two courses listed. The first course is a selection of appetizers and salads, all distinct and original. The second course includes fully plated entrees, again, all original in thought and composition. There is a listing of several a la carte side dishes to accompany your meal. The menu notes the fact that the Chef has prepared each course as a harmonious and coordinated dish and would appreciate if no substitutions were requested.

When Dennis came back with our cocktails we had made our menu decisions. Dennis was very knowledgeable and answered all of our questions about serving size, specifics of the dish and could we share our first course and such. We settled on a Roast Duck Confit Piazza with Gorgonzola Cheese, Caramelized Onions and Micro Arugula, drizzled with White Truffle Oil which was making its maiden appearance on the menu that evening and a Maryland Jumbo Lump Crab Cake, which came served on a bed of Fennel, roasted Peppers, Oranges, Kalamata Olives and a Mustard Cream. We told Dennis we were not in a rush and would like to think about our entrées a little longer, he was gracious and respected our request, no pushing to rollover the table.

The atmosphere of the restaurant is almost colonial, one of the dining rooms has a brick floor, and one has oak planking. There is at least one small, non-working, fireplace. There is simple yet elegant art on the wall. While waiting for our first course, we noticed several other tables where people appeared to be celebrating occasions. In one of the other dining rooms there were about a dozen people who received passed hors d oeuvres and bottles of wine prior to having their dinner. 208 Talbot obviously was able to coordinate gatherings of many different sizes without affecting service to other guests.

After receiving our first course dish we placed our order for the entree. Christine ordered Pomegranate Marinated Quail, served on a bed of spelt (an ancient grain) prepared using the Farrato cooking method, combined with Beets, Foie Gras Butter, with White Truffle Oil. Doug ordered the Filet Mignon, rare, served with Whipped Yukon Gold Potatoes, sautéed Spinach with Currents and Roasted Pine Nuts, Granny Smith Apples and Pancetta Beurre Blanc. We also selected a side of Sautéed Spinach with toasted Pine Nuts and an order of lightly Tempura battered Fried Cauliflower.

Our first course choices where fabulous! The Piazza was crisp, with ample amounts of Gorgonzola cheese and Duck Confit. The cheese and the caramelized onions were a perfect combination; a taste sensation for the palate and the piazza crust was nice and crispy. The white truffle oil was a perfect finish to the entire dish. The Crab Cake was not your mothers crab cake, filled with Jumbo Lump Crabmeat baked to perfection and served over a small mound of tangy vegetables with Mustard Sauce. This was not like anything else we had recently tasted.

When our second course arrived we were pleasantly surprised, the portion size was perfect, any more food and we would have been overwhelmed. Doug’s filet came lightly seasoned atop a layered bed of Spinach and Whipped Potatoes. It was indeed rare as requested. This steak could have been cut with a fork and the accompaniments were perfect. Christine received a hearty looking plate with a bed of dark burgundy colored Spelt Farrato and two small, semi-boneless Quail flavored with Foie Gras Butter and White Truffle butter. The Quail was succulent and tender. We enjoyed the atmosphere and the food. Dennis stopped by to see if there where any questions he could answer. It was perfect.

The list of dessert choices looked tempting, but we chose a dessert that would not be rich and heavy. We shared homemade Strawberry Shortcake. Like many of the other dishes we had tasted, this was a little different and was a notch above the ordinary. Instead of a biscuit, the base was Lemon Poppy Seed Pound Cake. The strawberry topping was a homemade preserve and it was all served with fresh whipped cream.

While we were waiting for dessert we spent a few minutes with one of the owners, Chef Brendan Keegan. Brendan gave us some history on how he and his brother-in-law, Brian Fox, met and got started in the restaurant world. They met in 1995. Brian and his future wife Kate went to Ithaca College, Brendan and Kate’s sister Molly went to Gettysburg College. Brendan received a degree in History and Brian graduated and went to work in the marketing department for a large cell phone company. Brian’s work took him to the west coast for several years where he developed a taste for wine and great food, which helped lead him to the decision to open a restaurant with Brendan who had decided not to follow the path of a History major and had been working in restaurants around Washington D.C. and had even moved to New York where he had trained with one of his mentors, Gabrielle Hamilton, at Prune, a well-known New York City restaurant located in the East Village.

When Brian moved back to Annapolis, he started working restaurants form the bottom up, waiting tables and tending bar. He later advanced to the Director of Operations at O’Leary’s where Brendan was working as a chef. They held these positions until 3 years ago when they left for St. Michaels to re-open 208 Talbot.

He was proud to say that they have been well received by the community and have made a name for themselves. Chef Brendan likes to create daily specials and tries to keep the menu fresh, making changes frequently, based on what is available in the local marketplace.

We hope to come back to 208 Talbot soon and will defiantly keep it on the top of our list when we go out to celebrate special occasions.

Doug O’Connor has 20+ years of experience as an Executive Chef and a Food and Beverage Director and is involved with the Chesapeake Chef’s Association. He graduated from Johnson and Wales University with degrees in Culinary Arts and Food Service Management. Christine graduated from Johnson and Wales with a degree in Hospitality Management. They currently reside in Cape St. Claire, MD with their 2 children.

Annie’s Paramount Steak & Seafood House

500 Kent Narrows Way N.,
Grasonville, MD 21638
(410) 827-6715
www.annies.biz

When to Enjoy:
Monday-Thursday: 11 a.m.-10 p.m.
Friday-Saturday: 11 a.m.-11 p.m.
Sunday: 9 a.m.-10 p.m.
Sunday Brunch: 9 a.m.-2 p.m.

Expect to Pay:
Appetizers: $9-15
Entrées: $14-39
Desserts: $5-8
Wine by the glass: $9-17

With fresh local seafood, sumptuous certified Angus beef, and tasty Mediterranean specialties, Annie’s Paramount Steak & Seafood House has something to satisfy every patron’s palette. Owned and operated by Mike and Helen Katinas and located on Kent Narrows next to a busy marina, Annie’s is easily reached by boat after a day of sailing on the Chesapeake Bay.

Restaurateur Mike Katinas first arrived on the Eastern Shore in 1986. His family has been in the restaurant business in Washington, D.C., since 1946. Mike’s love of boating is what brought his family to the Shore where the they spent several years looking for the perfect location to open another restaurant. The former Poseidon restaurant on Kent Narrows became available, and after some renovations to the property, the Katinas opened Annie’s in 1992. It’s a true family-owned-and-operated establishment. Daughter Georgeanne McCreary is the restaurant manager, Mike and Helen’s other two daughters are studying hospitality at Penn State University, and Mike butchers all of the restaurant’s meats himself.

On a recent evening, my wife, Amanda, and I arrived at Annie’s, filled with excitement. This would be the first time either of us would dine at this well-known establishment. Upon entering, we immediately noticed Annie’s lounge area on the right, a local watering hole with a fun and casual atmosphere that makes it a delightful place to enjoy light fare and libations. Georgeanne guided us to our table in the enclosed patio area. Large windows, crisp white linens, and soft pink lighting created a relaxing ambiance in the room. From our table we watched a picturesque sunset over the Kent Narrows Bridge. The tables are well spaced, and for a restaurant of its size (three dining rooms and seating for 400 people) the noise level is quite subdued.

As we perused the considerable and varied menu selections, our efficient server, David, had an answer for all of our inquiries. His back waiter offered warm rolls accompanied by herb-infused olive oil and butter. We began with a brandied, pecan-encrusted brie plate ($11.95) and a crab ball appetizer ($11.95). The six ample-sized fried crab balls were made from lump crab meat, which made me envious of my wife’s entrée choice: crab cakes. The brie was served with soda crackers, fresh fruit, and a scrumptious strawberry jam. The pecan crust was reminiscent of a delectable pecan pie. Even though I would have preferred the cheese to be served warmer, it was still creamy.

Annie’s received Wine Spectator’s Award of Excellence in 2006 and 2007. After looking over the wine list of more than 200 selections from around the world, we understood why. Amanda selected a glass of Evan and Tate Margaret River Chardonnay ($9, Australia 2006). Pear, peach, and pineapple flavors excited the palette with each sip. This smooth and fruity wine would be the perfect accompaniment for many seafood dishes.

A “regular cut” of prime rib ($29.95) was my entrée choice. This thick cut of beef was anything but regular. The peppery, certified Angus beef was tender and tasty; the au jus accompaniment was light and flavorful. Each meal comes with two side dishes. My double order of quickly steamed local asparagus was the perfect choice and complemented the prime rib.

The local jumbo lump crabmeat in Amanda’s two broiled crab cakes was the star of this dish. The mixture of crab and light seasonings didn’t call for the accompanying tartar sauce. In my opinion, the flawlessly broiled crab cakes are some of the best on the Shore. A fresh garden salad and asparagus completed my wife’s main course.

Even though we were full after the delectable dinner, passing up dessert was not an option. Our first choice was a mountain berry cream flan ($6.95) with velvety vanilla custard, topped with luscious blackberries, blueberries, and raspberries. With each bite the berries burst with a sweet-tart flavor that was nicely countered by the custard’s creaminess. Secondly, we chose a New York-style vanilla cheesecake. A buttery graham cracker crust made this dessert well worth the calories. Even though I enjoyed every mouthful, the slice was quite large so I had to leave some on my plate.

We’d come to Annie’s Paramount Steak & Seafood House with high expectations, and we weren’t disappointed. The vast experience of the Katinas family was evident in every aspect of the restaurant. Whether you are venturing out for a night on the town or wanting to enjoy a Sunday brunch on the Bay, Annie’s is definitely a treat.

Earnest Cook is a private chef and local culinary instructor. He has worked with some of the most well-known chefs in Washington, D.C., and Maryland. Amanda Showell Cook, is a veteran of the restaurant industry, having worked and managed all aspects of the dining room.

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.

910 Kentmorr Rd.
Stevensville, MD 21666
410-643-2263
kentmorr.com

Daily: 11:30 a.m.–9 p.m.

Appetizers: $4.99–11.99
Soup & Salad: $3.99–7.99
Sandwiches: $5.99–13.99
Beef, Chicken, & Ribs: $12.99–21.99
Seafood Entrées: $12.99–26.99
Crab Corner: $6.50–24.99
Summer is about eating outdoors, and Kentmorr Restaurant and Crab House is made for summer dining. Located in Stevensville, it is happily situated near the water, with a sleek exterior that is inviting to the eye. Inside are multiple seating areas offering great waterfront views, thanks to a series of large windows that are opened, allowing a cool Bay breeze to sweep through the dining room.

Kentmorr’s waterfront location provides easy dock-and-dine opportunities.
 
I arrived on a warm, sunny, and particularly busy Saturday afternoon, along with my dining partner, Fred. The parking lot was packed—and, as my mother always said, if a place is full it’s got to be good. People were coming and going, some dressed to the nines. Suffice it to say, I felt underdressed but soon noticed people in swimsuits and swim gear headed into the restaurant, obviously destined for its small, private beach. We then learned that the establishment was also hosting and catering a large, outdoor wedding. With all the movement going on outside, I was prepared to find an equally active interior. My expectations proved to be accurate, as once inside the restaurant was full of both locals and visitors sitting in groups. Many, if not all, of their tables were covered with fresh crabs, Old Bay Seasoning, and pitchers of cold beer. The air was filled with the din of wooden mallets being tapped against crab shells as hungry diners worked their way towards the crab meat.

Taking in the scene, I was more than ready for some seafood. Luckily, we didn’t have to wait long. Despite being crowded, Kentmorr’s staff quickly acknowledged us and led us to a table. Shortly, our waiter arrived and affably greeted us. We first ordered drinks—beer and mojitos— and then shifted our focus to the menu.

The restaurant’s private beach is an ideal spot to relax after a good meal.
 
To start with, our waiter recommended a number of dishes and flavors, one being the homemade crab dip. Working off of his recommendations, we chose a crab pretzel—a warm, soft, Philly-style pretzel covered with the restaurant’s homemade crab dip (flavorful and without the pasty texture that sometimes plagues crab dip), and a hearty dose of cheddar cheese. Crab pretzels are one of my favorite comfort foods, and I definitely recommend the ones here.

Our second appetizer, the wakame scallops, proved that Kentmorr is adventurous with its seafood. The fresh scallops are dipped in panko and sesame seeds, crisp-fried, and served with a sesame oil-infused wakame seaweed salad that reinforces the dish’s Asian flavors. With my first bite, I happily discovered that not only were the scallops fresh, but also tender and buttery on the tongue. An accompanying hoisin and wasabi cream sauce only complemented the natural sweetness of the scallops. This speaks well of the hands at work in the kitchen. (For those who may not like scallops, the menu offers the same appetizer with tuna instead.)

Few guilty pleasures measure up to a perfectly cooked cheeseburger.
 
In selecting my main course, I knew I wanted to indulge in some deep-fried seafood, a definitive guilty pleasure. Sometimes you just can’t help but want what is so deliciously not good for you, and the Kentmorr did an excellent job at satisfying my craving with its fried seafood combo. The combo consisted of a large serving of flounder, fried shrimp, soft-shell crab, crab cake, and a choice of two sides. I chose corn on the cob and the house potato salad as my sides. Fred went for the Kentmorr burger with Swiss cheese, bacon, and a side of fries.

Our entrées arrived promptly. All in all, mine was certainly a feast for the eyes as well as the stomach. Everything on the plate was delicious, from the fried flouder to the tartar sauce. (I can’t say I normally enjoy tartar sauce; in fact, this might be the first time.) Each piece of seafood was lightly breaded and fried quickly—in my opinion, the primary components of good fried food. And, of course, the ingredients were fresh, which is essential for any dish, especially seafood. For those who love crab cakes, it was easy to see why Kentmorr’s are award-winning. They’re lightly breaded, with an impressive ratio of lump crab meat to filling. The corn and potato salad were not only good companions to the seafood combo but also great on their own. The potato salad was creamy and fresh, while the corn was tender and sweet. Fred enjoyed his juicy cheese burger while unabashedly stealing several bites from my plate, as well.

Be sure to visit Kentmorr Restaurant and Crab House for the relaxed atmosphere and views of the Bay. Also, give yourself the opportunity to try something new, like the wakame scallops, or revisit traditional Bay favorites. It’s summertime, so treat yourself to a night of eating and drinking at this popular dining spot.

Monserrat Urena works as an Editorial Assistant for the What’s Up? Publishing Group and is a graduate of the California Culinary Academy in San Francisco, California.

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.

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.

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.

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

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.

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.