Savor the Chesapeake

A culinary compendium of restaurant, food, and beverage news and trends from the Chesapeake region

By Kelsey Casselbury

Hellos and Goodbyes

There are big changes on the Eastern Shore. Along with the closing of Annie’s at the end of December, Hemingway’s also closed at the end of the year and will transition into a new restaurant, Libbey’s Coastal Kitchen and Cocktails. The establishment, along with the Bay Bridge Marina, was acquired last summer by new owners, who have plans to open Libbey’s this spring. The new restaurant, which will be operated by Chesapeake Bay Beach Club, will focus on high-quality service, food, and beverage with a local, seasonal approach to the menu. 357 Pier One

Road, Stevensville | libbeyscoastalkitchen.com

On the Western side of the bridge, The Village at Waugh Chapel shopping center is welcoming two new eateries. Eggspectation is opening in the storefront left vacant by last year’s closure of M&M Restaurant. The restaurant, which also has locations in Ellicott City and Owings Mills, offers luxe all-day breakfast (think French crepes and short ribs benedict), as well as an expansive lunch menu. 2402 Brandermill Boulevard, Gambrills | eggspec-

tation.com

Mod Pizza is also coming to Waugh Chapel. This fast-casual restaurant, which also has spots in Annapolis and Bowie, offers pizzas and salads made to order. 2612 Main

Chapel Way, Gambrills | modpizza.com

On Your Plate: 2022 Food Trends

When you think back on 2021, perhaps you remember all the marvelous culinary concoctions that social media app TikTok brought us. Baked feta pasta! Pancake cereal! Sushi rice! Who knows what sort of new gastronomical creations this year will bring us, but the experts at Whole Foods Market have their guesses.

Here’s what they say you can expect to see in 2022:

All About Yuzu. Tangerines are so last year. Yuzu, a similarly sized citrus fruit cultivated mostly in Asia, has started trending, with its tart flavor appearing in hard seltzers, salad dressings, and more.

Reducetarianism. You don’t have to totally give up meat, dairy, and eggs to make an environmental impact. Plant-curious eaters are just reducing their consumption of animal products and, when they do eat them, making it count by choosing grass-fed meat and pasture-raised eggs.

Hi to Hibiscus. Often used in teas, the sweet, tart flavor of hibiscus flowers (and its hot-pink hue) is making a debut in yogurts, fruit spreads, and flavored waters.

Here Comes the Sunflower. Sunflower seeds certainly aren’t new, but they’re coming to the forefront this year. You might see these protein-packed seeds in crackers, ice creams, and even creamy cheeses.

Functional Fizz. Sparkling water now has a lot more than just carbonation in it. People are looking for bubbly beverages that pull double-duty by offering up pre- and probiotics, vitamins and minerals, and more.