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.”

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Fisherman’s Inn | Maryland Restaurant

By Earnest Cook
Photos by Cameron Adams
3116 Main St.
Kent Narrows, Grasonville, MD 21638
(410) 827-8807
Restaurant Details

When to Enjoy: Daily 11 a.m.-10 p.m.

Expect to Pay: Appetizers: $3-15
Entrées: $17-39
Desserts: $4-6

When you think of food on the Eastern Shore of Maryland many things come to mind: crab cakes, soft crabs, salty oysters, and the vast array of fish from the Chesapeake Bay. Fisherman’s Inn has been a landmark destination on the Shore for enjoying these delicacies for some time now. The eatery has been around since 1930 when Captain Alex Thomas and his wife, Mae, opened a local seafood restaurant with seating for 30, along with a grocery store.

The couple’s daughter, Betty, and son-in-law, Oscar “Sonny” Schulz, built a new, larger restaurant in 1971, which burned down on December 23, 1980. The Schulzes rebuilt and reopened the restaurant in July 1981.

As my wife Amanda and I entered Fisherman’s Inn, we were immediately amazed at the sheer size of the establishment. Two large dining areas, with ample space to hold private events, were bustling with smiling patrons and friendly, attentive staff members. A cozy bar area just off to the right was built to resemble a boat, the Maverick, operated by Sonny Schulz for many years. The decor consisted of locally crafted waterfowl decoys, oyster tins, model ships, and Mrs. Schulz’s famous antique oyster plate collection. More than 300 antique oyster plates from as far back as the 1700s line the walls. An LGB G-gauge model train runs quietly on a track suspended from the ceiling, great for entertaining children awaiting their meals.

We were seated in a comfortable spacious booth with a large window that boasts interesting views of a tranquil pond and a garden landscape with blooming flowers. We could see the shimmering Chesapeake Bay in the distance and the Crab Deck, Fisherman’s Inn’s sister restaurant, to our left.

The menu that Executive Chef Paul Wernsdorfer has compiled is vast and varied, with all of the traditional Eastern Shore favorites. I really appreciated the creative, seasonal specials added to the menu. All entrées come with two sides. Casual fare also is offered if you are not in the mood for a large meal. Wines are reasonably priced and offered by the glass, half bottle, and full bottle. Amanda thought the cocktail special sounded too good to pass up, and so indulged in the mango mojito ($6.99). The crisp and refreshing concoction consisted of mango puree, lime juice, mint, and rum.

Our server, Christina, brought steaming yeast rolls as she arrived at our table. Amanda chose the crab and asparagus bisque appetizer special ($5.99), which was creamy and full of asparagus flavor. I enjoyed a perfectly cooked calamari appetizer ($8.99), paired with a fresh basil dipping sauce.

For her main course, Amanda chose the New England lobster pot ($33.99). The live Maine lobsters are on display in a large tank for everyone to see. This seafood delight included an impeccably steamed ensemble of peeled shrimp, fresh little neck clams, and a succulent one-pound lobster. Although a little difficult to eat, the lobster was well worth the effort.

I decided upon a more traditional Eastern Shore favorite: fried flounder ($16.99). This entrée consisted of two large, breaded fillets that more than filled the plate as well as my appetite. The fish was nicely cooked but a bit bland. Luckily, I still had some of the basil sauce from my calamari dish to enjoy with my crispy flounder, French fries, and local asparagus.

Christina suggested the frozen mud pie ($5.99) for dessert. We decided to share a piece because of the substantial portions in the previous courses. The delicious ice cream, cookie, and whipped-cream creation that arrived was more than ample for the two of us. A smooth, freshly ground espresso ($2.99) concluded this most pleasant Fisherman’s Inn experience.

The history, decor, staff, and cuisine all make this seafood restaurant a huge success. Fisherman’s Inn is a timeless establishment that offers both natives and tourists an authentic Eastern Shore experience.

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

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Eggcellence- A Breakfast Brunchery | Annapolis Restaurant

Address:
2625 Housley Road, Annapolis
Location:
Greater Annapolis
County:
Anne Arundel
Phone:
(410) 573-9503
Cuisine:
American
Price Range:
$6.55- 12.95
Codes:
Breakfast, Lunch, Sat/Sun Breakfast, Sunday Brunch, Credit Cards Accepted, Childrens Menu Available
Description:

At Eggcellence Brunchery all of our housemade breakfast, brunch and lunch selections are freshly prepared for each order. Whether you are in the mood for a traditional favorite or want to try one of our chef’s special creations, our menu features something to satisfy every appetite. We will glady accommodate any special dietary needs.

Open Monday – Saturday from 6:30 am to 2:30 pm and Sunday from 7:00 am to 2:30 pm for breakfast, brunch and lunch in Annapolis, Maryland.
Website:
http://www.eggcellencebrunchery.com

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Carrol’s Creek Waterfront Restaurant

Review: Carrol’s Creek Waterfront Restaurant

410 Severn Avenue, Annapolis
410-263-8102
CarrolsCreek.com

When to Enjoy:
Lunch: Mon.-Sat. 11:30 a.m.-4 p.m.
Dinner: Mon.-Thurs. 5-9 p.m., Fri.-Sat. 5-10 p.m., Sun. 3-8:30 p.m.
Sun. Brunch: 10 a.m.-1:30 p.m.

Expect to Pay:
Starters: $5-15
Entrées: $21-30
Desserts: $7
Wine by the glass: $7–16
Wine by the bottle: $24–340

After many years of dining in Annapolis and the surrounding communities, visiting new restaurants and proven gems, I somehow find myself returning to a favorite place according to the mood of the day or who will be dining with me. Carrol’s Creek has always been on my list of favorite places to dine, and there is nothing like introducing an old favorite to someone who has never been there. My companion, Celia, whose palate has contributed to my evaluation of various establishments for the past several months, enjoyed her first Carrol’s Creek dinner with me recently.

Carrol’s Creek has a wonderful history, taking its name from Charles Carroll, signer of the Declaration of Independence, who was born in a mansion that still stands beside the creek, and a map dated 1781, which indicated present-day Spa Creek as Carrol’s Creek (missing the second “L” in the name). Jeff Jacobs, the owner for 25 years, has added a strong dining establishment, noted for its excellent cuisine, to the Annapolis waterfront. But the decor is certainly to be noticed as well: a dining room with elegantly staggered levels, cherrywood furniture, subtle lighting, blue table candles, and large windows offers a contemporary atmosphere with a splendid view of Annapolis and the bustling creek. The bar at the front of house is a well-designed room with wall wine cellars; a raw bar; and a very modern, intimate feel.

Our waitress, Christina, was very cordial. She informed us of the evening’s specials promptly after we were seated. For a little more adventure than usual we broke from the traditional first, second, and third course approach by enjoying mostly appetizers throughout the meal.

“The cumin spiced lamb rack, served with lime goat cheese and toasted hazelnuts and drizzled with a cilantro cream sauce was fantastic!”—Gilles Syglowski

We started with a creamy black bean soup that had a very nice Southwestern taste, but perhaps could have been just a touch thinner. We moved on to share a Carrol’s Creek salad, the best salad we have had in a long time. Fresh, tender mixed greens with walnuts, dried cranberries, blue cheese, and tarragon-raspberry vinaigrette were more than enough to win us over.

In keeping with our theme we chose two more appetizers that were more substantial. Definitely attractive, they revealed Chef Brian Price’s culinary talents. First was the cumin spiced lamb rack served with lime goat cheese and toasted hazelnuts and drizzled with a cilantro cream sauce. It was fantastic! The lamb was perfectly cooked and the accompaniments married with the chops perfectly. The second was a pepper-crusted beef tenderloin carpaccio with a marinated artichoke and mushroom salad, toasted focaccia, and fresh horseradish aioli. What a wonderful dish: the garniture of artichoke was delicious and the beef was smooth, tasty, and perfectly marbled.

For an entrée to share Celia and I were undecided, but we thought we had already enjoyed our serving of red meat. So we finally opted for the special fish of the day: roasted codfish and shrimp with a coconut cream sauce. The cod was very well prepared and served atop rice. The whole plate was very nicely presented, and our request to have the sauce on the side was graciously accommodated. When we blended forkfuls of plump fish and shrimp with the sauce, the dish came together wonderfully.

Finally, for dessert we shared a tremendously delicious butterscotch crème brûlée, which was very rich and smooth, and the flourless chocolate cake, which was divine— superb.

The glass of French Pinot Noir J. Dubois wine paired well with the entire dinner: good body, rich color, and fine aroma. Carrol’s Creek has an award-winning wine list that is constantly improved upon and adjusted to meet the demand of trends.

Geneva, a manager at Carrol’s Creek for nearly 15 years, was delightful to chat with. She graciously told us about the wonderful Sunday brunches; the bar specials, such as extended happy hours on Tuesdays and Thursdays; and half-price wines on Wednesdays. She also emphasized the bargain of the prix fixe menus offered for dinner and lunch and how popular they have become. If you’d like to stay in touch with Carrol’s Creek and learn more you can join its mailing list or the Frequent Diner Club.

Great food, great place, great people, and Annapolis on the water—what a wonderful time!

Gilles Syglowski is a certified executive chef, a certified culinary instructor, and a food service consultant. He is a graduate of 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.

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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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Maria’s Sicilian Ristorante & Café

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.

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Kentmorr Restaurant and Crab House

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.

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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

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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!

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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.

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