For more than 25 years, French-born chef Jean-Louis Evennou has filled Café Normandie with Gallic cuisine peppered with flavors from the Eastern seaboard. A chef since the age of 13, Evennou seasons endive salad with strong roquefort cheese and rabbit with tangy dijon sauce and simmers beef bourguignon in another rich sauce. Dinners also include American-inspired recipes such as crab soup with Maryland vegetables, as well as housemade pastries and crème caramel.
In 2008, Café Normandie was certified as a sustainable steward by the city of Annapolis for its eco-friendly initiatives. The restaurant follows intensive composting and recycling guidelines; in addition, it stocks biodegradable carry-out gear and serves its meals on tabletops made of marble salvaged from the ruins of the Louvre.
A charming, two-story octagonal structure that used to be a light house rests above the waters of a harbor on Chesapeake Bay, drawing in visitors with the sounds of laughter and live music on weekends and during live Jazz brunch, as well as the scents of seasonal seafood and gourmet regional cuisine. Sam's executive chef Jim Wilder hitches the menu to the changing seasons to create an ever-changing slate of contemporary American seafood infused with contemporary influences. Guests make pilgrimages by land or by water to sample the restaurant's Sunday brunches of signature crab benedict or lobster mac and cheese, or to savor dinners of fresh Maryland rockfish, lobster rolls, and roasted duck breast.
Sips of wines and nibbles of Maryland crab cakes pair with the live strums of acoustic guitars. Inside, walls decorated with rustic wine crates, a full-service bar, and waterfront windows frame each forkful with an elegant, yet approachable surrounding.
The food is fine dining, but the atmosphere is casual. We pride ourselves on our unique dishes, rather than run of the mill fare. We use only the freshest ingredients, which is evident from your first bite. Our goal is to make you feel like you've been on vacation when you leave, and your time with us was the highlight.
Nearly 40 years ago, Greek immigrant Demetrios "Jimmy" Minadakis helped build Jimmy's Famous Seafood with his bare hands, and the business has remained in his hardworking family ever since. With fresh seafood flown in daily and a menu listing more than 80 tasty plates, there is hardly a shelled, gilled, or exoskeleton-clad creature from the great puddle that Jimmy's doesn't offer. The restaurant specializes in crab and crab-infused dishes, such as the crab cake platter ($14.95), crab-stuffed jumbo shrimp ($21.95), and Alaskan snow crab legs ($18.95). Other mouth-watering mollusks include oysters on the half shell ($9.95) and littleneck clams shucked to order ($6.95 for 12). Fans of land mammals can use their teeth to applaud an impressive array of red meats, like bacon-wrapped filet mignon ($19.95) or lamb chops ($24.95) served with traditional Greek accoutrements, such as phyllo bread, Tzatziki sauce, and a moustache bib.
As you finger-frolic down the menu, open with the succulent Maryland crab soup ($4 for a cup, $6 for a bowl). Crab guacamole ($9.25), much like synchronized swimming through a pool of salsa, puts a south-of-the-border spin on the delights of the sea. Shades along the sandwich spectrum include a beef medallion hoagie ($11.75), soft-shell crab delivered daily from Tilghman Island ($13.50), and a fresh char-broiled burger ($7). Bo's seafood club ($12) sets up crab cakes and shrimp salad on a blind date and uses the intoxicating effects of bacon to spark the chemistry between them, while the strawberry chicken club ($10) layers grilled chicken, avocado mayonnaise, and fresh, sweet strawberries on two sturdy slices of wheat bread. You can also visit Bo Brooks's outdoor Tiki Hut to dine on its menu and experience an open, airy environment makes for a nice backdrop to casual American cuisine and a drink from the fully stocked bar.