When someone from outside of the Mid-Atlantic thinks about Maryland’s regional cuisine, what do they think? More likely than not: blue crab, rockfish and other bounties of the sea, heavily seasoned with Old Bay. Indeed, seafood has been and remains a tremendous draw for ocean-adjacent Maryland, and for good reason. Nobody does crab cakes better.
Locals, however, know that there’s a lot more to the story. In the region’s prime urban centers, trend-setting diners can find myriad new and flavorful opportunities around every corner and at every turn of the season. On the Eastern Shore, the slower pace affords a chance to experience a more thoughtful relationship between regional cuisine and the landscape. Here, travelers can gain a deeper understanding of farm-to-table—or boat-to-table, as the case may be.
Whatever the case, today’s diners are adventurous, looking as much for a memorable experience as a meal. And, more than ever, they want real.
“They want real food,” says Susan Seifried, vice president of communications for Visit Annapolis. “They want real experiences. They want to try something on their own. They don’t want to just hear about it. People today are more willing to experiment with cuisine.”
Real food and real people, helping to foster a real connection to the destination.
Baltimore
In Zagat’s list of Top 17 Food Cities of 2015, Baltimore ranked second, beating out New York City and Los Angeles in terms of the restaurant community’s innovation and fresh appeal.
This came as no surprise to Tom Noonan, president & CEO of Visit Baltimore, who attributes the city’s burgeoning popularity to the ambition, flexibility and enthusiasm of its culinary scene. It’s an evolution that’s been happening for decades.
“Twenty-five, 30 years ago, we were all about seafood and little Italy. It wasn’t as deeply immersive, robust or divergent as it is today,” Noonan explains. “Now, we’re really emerging as this world-class, high-end culinary scene, with chefs, frankly, that any major city in America would love to have.”
With names like Cindy Wolf, Bryan Voltaggio and Chad Gauss, Baltimore brings more to the boutique table than ever. But it’s not just about bringing the fancy—it’s about penetrating niche markets with a delectable variety of distinctive offerings for every price range.
For example, Blue Pit BBQ & Whiskey Bar combines three local trends: barbeque, craft cocktails and artisanal beer. Encantada serves “visionary,” eco-friendly cuisine that strives to feature vegetables, grains and fruits as the main course. Meanwhile, Verde, a much-lauded authentic Neapolitan pizza restaurant, invites adventurous connoisseurs into the kitchen. There are also the well-loved standbys, like Tapas Teatro, a popular nightspot that has gradually integrated Mediterranean flavors with its innovative Spanish fare.
Baltimore provides an overwhelming number of dining experiences for even the worldliest traveler. The best part? There’s always something new.
“Baltimore needed a gourmet, fine-dining sushi restaurant,” says Noonan, referring to the newly opened Azumi at Four Seasons Hotel Baltimore. “The food is beautiful. It’s as good a sushi as you’re going to get anywhere in the world.”
Annapolis
For many travelers, dining in Annapolis is as much about the ambience as it is the food. Fortunately, the destination excels in both categories.
“It’s more than the food,” elaborates Visit Annapolis’ Susan Seifried. “It’s the atmosphere of Annapolis that brings it together. The two are intertwined. There’s the fresh air, the Chesapeake Bay breezes and the sunshine. Annapolis is called ‘The City of Flowers by the Bay.’ You’ve got all these beautiful hanging plants as you walk down the street to your favorite restaurant. If you’re dining waterside, you’ve got the bay and the sailboats. You get so much more than a meal.”
Because of this, several restaurants strive to offer patrons alfresco dining experiences. Weather permitting, diners at Preserve can enjoy the inventive and locally sourced menu in the open air. The Blackwall Hitch recently added rooftop dining as an amenity to its modern take on seaside tavern cuisine. Baroak incorporates heaters with its outdoor seating, allowing patrons even more opportunity to enjoy fine dining with fine scenery.
Even in stormy weather, the local architecture inspires the imagination. Establishments in the historic district may have served as restaurants as far back as colonial times, and venues such as the subterranean gastropub Fox’s Den celebrate the history of their location with exposed brick and historic Americana decor.
Iron Rooster’s fresh take on classic comfort foods includes an extremely popular house-made Pop-Tart. Flavors change on a daily basis and include sweet as well as savory options.
Comfort food goes well with good company, and many groups delight in a chance to mingle with the locals.
“Groups that come to Annapolis are looking for places to come together, meet people and celebrate life,” Seifried says. “You can get to know people and enjoy good food at the same time.”
Eastern Shore
What the Eastern Shore might lack in market saturation it more than makes up for in flavor and personality.
“With our strong foundation in farming, fishing and crabbing, it’s easy to be a ‘locovore’ here,” says Kristen Goller, tourism manager for Wicomico County Recreation, Parks and Tourism.
“The bounty from the Chesapeake Bay and Atlantic Ocean is legendary,” Goller says. “Ask where to find the best steamed crabs, rockfish or oysters and you’ll start a lively debate which will give you a dozen delicious places to try.”
Groups craving an authentic Eastern Shore experience shouldn’t miss out on exploring the region’s all-you-can-eat crab houses. Sprinkled throughout the Eastern Shore, the houses provide a communal dining experience where, over beer and other finger foods, patrons can learn the art of crab-picking for themselves. Red Roost, for example, in Delmarva focuses on crab and is open to groups.
Those looking for boutique cuisine will want to investigate Salisbury’s Restaurant 213, home to James Beard recipient Jim Hughes. Locally sourced ingredients play well with Hughes’ globally influenced menu, exploring gourmand cuisines from foie gras to sushi.
Long-time standard Mason’s Restaurant, in Easton, recently came under new ownership and updated its menu as well as its look. If you’re looking for upscale pizza, try Out of the Fire, also in Easton.
Wicomico County’s entries in the craft brewery scene include EVO Public House, home to Evolution Craft Beer, bragging “Ever Better Beer for Ever Better Food.” Tall Tales Brewing Company purports to create beer worthy of the folklore legends for which they are named.
For burgers, beer and tiki cocktails, Boonies Restaurant & Tiki Bar in Tyaskin fits the bill.
