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.
Annapolis Restaurant Guide 