All reviews are from people who have redeemed deals with this merchant.
Reviewed March 22, 2012
Reviewed July 23, 2013
Reviewed July 17, 2013
What You'll Get
Locally sourced cheese is always preferable to moon cheese, which was found to have dangerously high levels of Buzz Aldrin's brain waves. Enjoy a fresh, earthbound meal with today's Groupon to The Wild Orchid Café in Annapolis.
• For $10, you get $20 worth of locally sourced cuisine and drinks during lunch.
• For $25, you get $50 worth of locally sourced cuisine and drinks during dinner.
The Wild Orchid Café serves up fresh, hearty cuisine made from local ingredients in a bright, casual atmosphere. The dinner menu includes regional steak, game, and seafood, and the wine list and dessert offerings have garnered a plethora of gold-star stickers from itinerant elementary-school teachers. Ahi tuna tartare limbos with diced sour apple and sunchoke chips ($12 dinner, $11 lunch), and a Gunpowder Farm bison sirloin keeps the peace between rebellious roasted poblano mashed potatoes, crispy kale, and cheeky manchego fundido ($27). Lunch options range from a decadent duck confit flatbread ($11) to a coquettish crab-cake sandwich on a brioche roll ($13.50). Fully secured and covered parking is freely available for cars or a caravan of covered wagons.
The Fine Print
Promotional value expires Nov 9, 2011. Amount paid never expires. Limit 3 per person. Limit 1 per table. Limit 1 per visit. Valid only for option purchased. Dine-in only. Not valid for happy hour. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About The Wild Orchid Café
When chef Jim Wilder put out an ad seeking a front-of-house and catering manager for his restaurant, he had no idea that he'd also find a soul mate. A pastry chef by trade, Karen seemed the perfect business partner, and two years later she became his life partner as well.
Together, the Wilders opened The Wild Orchid Café in 1995 in a homey, cottage-like space. Their recipes and shared cooking style favored locally sourced produce and protein, long before "farm to table" became a foodie catchphrase. In 2010, the restaurant outgrew its original home, and the Wilders pulled up stakes to move to a larger, more modern headquarters with stone columns, generous windows, and lofty ceilings, plus an outdoor patio guarded by blossoming trees.
"We have always cooked like that," says Karen of the pair's propensity for seasonal fare. On any given day, Jim, as executive chef, can be found inspecting the newest produce and meat offerings at local farms.
Jim and Karen work together on recipe writing, and though the menu changes according to what's in season, a few hard-and-fast staples remain. Grilled oysters burst with flavor when smothered in bacon and beurre blanc. Sweet wine, bacon, and grapes enhance sautéed chicken livers, and grilled bison sates appetites with much leaner bites than beef from cows or beefcake calendars.
Private dining rooms accommodate large groups, and one comes with a stone fireplace to warm up hands before they dig in.