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.
Annapolis Restaurant Guide 