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!

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Annie’s Paramount Steak & Seafood House

Annie’s Paramount Steak & Seafood House

500 Kent Narrows Way N.,
Grasonville, MD 21638
(410) 827-6715
http://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.

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Annapolis Restaurant – Calypso Bay

Calypso dining room offers a casual atmosphere over looking Herrington Harbour North Marina in beautiful southern Anne Arundel County, Maryland.  After dinner join in at their adult contemporary lounge bar, a great place to relax and enjoy local acoustic entertainment.  Calypso Bay has the ultimate sports bar with live bands, large screen TV’s, dart boards, pool tables and Keno!

During your visit be sure to visit their Tiki Bar and see why everyone is calling Calypso Bay “a little piece of the Caribbean in South County”.  You can also dine waterside and enjoy one of our specialty drinks as you relax amidst Jamaican music, white sand and palm trees.  Bring all your friends and enjoy great food and drinks in tropical paradise, I certainly did!!!

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208 Talbot Restaurant and Wine Bar

It’s a family affair. Brother-in-laws, Brian Fox and Brendan Keegan have teamed up to re-open the St. Michaels’ classic, 208 Talbot Restaurant. Formerly of O’Learys Seafood Restaurant in Annapolis, MD, Fox and Keegan have vowed to maintain 208’s level of excellence in food and service. To further sweeten the pot, they have introduced an added bonus, the 208 Wine Bar and Eatery. The restaurant will continue to offer the elegant atmosphere upon which 208’s reputation firmly stands, while the wine bar will offer a more casual, yet upscale alternative.

Chef Brendan Keegan’s 208 Talbot Restaurant & Wine Bar is the premier restaurant on the Eastern Shore and considered by many to be one of the top restaurants in all of Maryland. Together with his Brother-in-law and partner Brian Fox, Chef Brendan Keegan offers an exquisite dining experience in newly redesigned surroundings in Historic St. Michaels.

Described by Zagat as “sophisticated”, and by customers as “Spectacular” and “…to die for,” Brendan Keegan’s 208 Talbot puts emphasize on fresh, local and seasonal ingredients. Chef Keegan has evolved his own style of cooking reflecting the influence of his travels and culinary experiences. Having been taught to cook at an early age by his grandmother from Georgia, Chef Keegan has a “soulful” twist on his cooking; however, he will keep you guessing as his travels to Italy and Spain also make appearances.

Chef Keegan spends a lot of time tracking down the freshest ingredients and prides himself for using local product on the menu. Each ingredient, in each dish, is made from scratch and the menu will always reflect the time of year. Whether it’s soft shell crabs in the summer, lamb in the spring or locally-grown apples in the fall. His team puts in a lot of time and effort to make each meal a memorable one.

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Town Dock Restaurant – Great food and atmosphere in St. Michaels!

We always have enjoyed this restaurant in the past, and it still continues to please our palates. Doug and I were running late for our reservation, so we were glad to find an empty spot in the restaurant’s large, off-street parking lot. Upon entering, we were immediately seated at a window table overlooking St. Michaels Harbor. It was already dark but we knew from previous visits that the view is a delight–and this evening we were treated to the twinkling lights dancing on the water. Even though it was March and before the start of tourist season, the dining room was bustling with activity.

Soon after we were seated, our waitress Reesy came over to introduce herself and take our drink orders. (Through conversation we discovered that Reesy has been with Town Dock Restaurant since its inception and has quite the following.) We both ordered a vodka martini (with olives, of course) which came in chilled glasses, each accompanied by a small side in a mini decanter. A generous loaf of freshly baked bread soon arrived at the table with a ramekin of soft, whipped butter. It was a wonderful way to get our taste buds excited.

The menu is extensive but not overwhelming, so the decision of “what to have” is not impossible.

Menu choices include small-plate appetizers like calamari with chive-leek remoulade sauce, oysters Rockefeller, and crab Monterey. For those desiring a sandwich, we found a selection that included grilled salmon on ciabatta with caramelized onions and avocado relish, jumbo lump crab cake served on a potato roll, and fried oysters with home-made tartar sauce. The entrées all sounded fabulous, including seared ahi tuna with baby bok choy, a lemongrass-lime reduction, and pickled ginger; and duck duck, half of a roasted duck with duck confit, port wine and cherry sauce, and served with broccolini. For meat and potato lovers, there’s a 12-ounce New York strip steak served with a mashed potato-stuffed portobello mushroom. The menu notes that vegetarian dishes are available.

In addition to a full bar, wine is available by the glass ($7-9), and there’s an extensive wine list for those looking to share a bottle ($18–$45).

I started off with a scrumptious appetizer of tuna tartar ($13). The dish was as pleasing to the eye as to the palate. There was a generous portion of diced tuna, seasoned with pickled ginger and sesame, served on a bed of seaweed salad. What a treat!

Doug went for the bowl of Oyster Stew ($10) and was happy with his choice. It came in an ample-size bowl filled to the top with hot, very creamy and flavorful stew. The oysters were abundant and fresh.

Shortly after we finished our appetizers, the house salads arrived, along with our entrées. A pleasant bridge between the appetizers and the entrées, the salad was simple but not garden variety: a combination of iceberg lettuce and baby field greens with hearts of palm. The house dressing, a creamy mustard seed dressing, was a perfect complement.

I had ordered one of the evening’s dinner specials: Herb-crusted Rockfish ($24), and was pleased with my selection. It was served with tempura-battered asparagus and a Caribbean barbecue sauce. Doug selected the Bouillabaisse ($26), a hearty seafood stew of shrimp, salmon, and scallops in a tomato-saffron broth with a hint of garlic. It was served with warm, crusty garlic toast, which he used to soak up the wonderful broth.

While enjoying our entrées we were joined for a brief conversation by owner and renowned chef, Michael Rork, who said the Town Dock had recently reopened after a winter hiatus.

Prior to purchasing the restaurant, Rork attended the Culinary Institute of America, worked at several well-known restaurants in New England and was Executive Chef at the Harbor Court Hotel in Baltimore, earning numerous awards along the way. Chef Rork hosts cooking classes almost every month between March and December. (Visit Town Dock’s Web site for more information.)

He said the restaurant has been in business as the Town Dock for 13 years and grown to include outdoor dining on the deck in front of the marina, which seats about 80 people, during the warmer months. Diners can pull up in their boats, dock in the marina for a small fee, and stop in for a meal. For the more casual tank-top crowd, Foxy’s Marina Bar next door has a simpler menu. The Town Dock has catering space on the second floor that is frequently used for weddings and rehearsal dinners.

On Friday nights, a land and sea buffet features prime rib, fresh fish, oysters served five different ways, and much more at $28.95 per person.

Doug and I ordered after-dinner coffee and enjoyed the atmosphere. We have to point out that one of the most obvious things we noticed was the large portion sizes. There’s definitely no skimping.

We have been to this wonderful restaurant on several occasions, and this visit served as a reminder of why we make the trip to St. Michaels. We will continue to recommend the food, service, atmosphere, and view to all of our friends.

When to Enjoy: Open daily April through October, Sunday 11 a.m.–8 p.m., Monday–Saturday 11:30 a.m.–9 p.m., Sunday brunch 11 a.m.–3 p.m., Land and sea buffet Friday 5–9 p.m., Early dinner every day 4–5:30 p.m.

Open November–Jan. 2, closed through Feb. 13, Friday and Saturday 11:30 a.m.–9 p.m., and Sunday 11 a.m.–8 p.m.

Expect to Pay: Appetizers $9-$14

Lunch entrées $14 average

Dinner entrées $25 average

Desserts $5

Doug O’Connor has 20-plus years of experience as an executive chef as well as a food and beverage director, and he’s involved with the Chesapeake Chefs Association. Doug graduated from Johnson and Wales University in Providence, Rhode Island, with degrees in culinary arts and food service management. Christine O’Connor earned a degree in hospitality management, also from Johnson and Wales. They reside in Cape St. Claire with their two children.

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