Olde Towne Inn head chef and owner Donnell Long has delighted diverse clientele with his exemplary culinary skills, from Michael Jordan to U.S. Senator Vance Hartke. After graduating top of his class from the Washington Culinary Institute, he catered for prestigious events and groups including the Washington Mystics, helped establish the Stonefish Grill, and has recently appeared on the Wendy Williams Show and as a guest chef at the Social Safeway in Georgetown.
At Olde Towne Inn, Chef Long serves American fare with sophisticated flavors. Notable menu items include the Hawaiian barbecue rib eye, a double-cut Virginia pork chop, and seafood fettuccine with fresh scallops, shrimp, and crab. During brunch, patrons can go savory with catfish and cheese grits or sweet with Belgian waffles drizzled with honey butter. Live jazz bands color both the Sunday brunch and dinner Wednesday-Friday with soulful sounds and rippling melodies that can muffle the sounds of rumbling bellies.
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.
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.
Though they all share the same name, all eight of McLoone's Restaurants' locations have their own interior charm. With dining rooms adjacent to off-track betting facilities, McLoone’s Woodbridge Grille and McLoone’s Bayonne Grille are peppered with an energetic ambiance that fills their brightly colored spaces. Televisions at every table keep diners abreast of the results of each race, and the big screens plastered around the restaurants also broadcast NFL, MLB, and college games. Like an indecisive bride’s wedding, each location’s bistro-style menu includes both casual and elegant dishes, from seasoned thai chicken wings and Black Angus burgers to new york strip steak and mango salmon.
The charm and simplicity of the Maine lobster shack is heaved ashore at Georgetown's Tackle Box, which popped onto Bon Appétit's radar as one of the Best Seafood Restaurants of 2008. Just inside the door on a pocked brick wall, a weathered Old Glory greets diners as they stand before the counter's chalkboard menu to check on the day's fresh catch and wonder if sailors wear their ties in a figure-eight knot. Since Tackle Box shoulders a steadfast commitment to sustainability, each meal can vary, as cooks fry or grill the bounty of fishermen's nets that may swell with haddock or catfish.
Diners can choose smoked trout to pair with hand-cut fries or mac 'n' cheese, all of which they can enjoy at a fire-red picnic table. For an extra kick, fingers may dip fare or put out a burning dynamite fuse in a classic tartar or spicy marinara sauce.
Inspired by local ingredients and bistro-style flair, Nage's executive chef crafts contemporary American dishes that range from pan seared strip loin with roasted potatoes and squash to Chesapeake crab cakes with sweet potato gratin and pumpkin soubise. Nage enhances the American classic mac ?n? cheese with chunks of lobster, a three-cheese mornay sauce, and english peas to create one of their most popular dishes. To ensure a guaranteed table, Nage would greatly appreciate patrons making a dinner reservation.