Savor the Chesapeake

Restaurant news and culinary trends throughout the Chesapeake Bay region

By Megan Kotelchuck

Summer is almost here and with it, some of our favorite culinary traditions and feel-good activity. Dinner Under the Stars is back in Annapolis, our restaurant scene is growing, and several regional chefs are nominated for some of the most prestigious awards in the food world. Let the traditions continue!

On the Dining Scene...

 Outdoor dining always gets turned up a notch this time of year with Dinner Under the Stars. The first block of Annapolis’ historic West Street will be shut down on Wednesdays and Saturdays from May 20th through September 23rd for dining, relaxing, dancing, and live music. Some restaurants participating include Luna Blu Ristorante, Tsunami Sushi Bar and Lounge, 49 West Coffeehouse Winebar & Gallery, Stand and Joe’s Saloon, Rams Head Tavern, Picante Annapolis, and Level. Be sure to make reservations since outdoor space is limited. Find more information at innerweststreetannapolis.com.

The 2023 James Beard Awards Restaurant and Chef Semifinalists have been announced, and four nominations go to Maryland restaurants and chefs. Kareem Queeman from Mr. Bake in Riverdale was nominated for Outstanding Pastry Chef or Baker; Chris Amendola from Foraged and Steve Chu from Ekiben, both in Baltimore, were both nominated for Best Chef–Mid Atlantic; and Charleston in Baltimore was nominated for Outstanding Hospitality. The winners will be announced on June 5th in Chicago.

Earlier this year, we lost Nando’s in the Annapolis Mall, but a replacement restaurant has been announced! Lasang Pinoy is going to open soon in the mall across from Chipotle. Lasang Pinoy will be our taste of the Philippines in Annapolis. Stay tuned for more information and the opening date!

Meanwhile, Lemongrass opened its fourth location in Anne Arundel County. The Edgewater location of Thai restaurant is in Edgewater’s South River Crossing shopping center, replacing SweetFrog Frozen Yogurt. The first Lemongrass opened in 2005 serving their pineapple fried rice, cashew chicken, crispy duck, and many other Thai and curry dishes. This location is open 11 a.m. to 9 p.m. daily and, as of March, is still waiting on their liquor license.

Gordon Biersch in the Annapolis Town Center closed their doors for good in early February. Gordon Biersch was one of the original restaurants at the Town Center, as well as PF Changs and Ziki Japanese Steakhouse. This was the last Gordon Biersch location in Maryland. But good news, J Alexanders will be opening in that location and is planned to be completed by late June or July. J Alexan- ders is owned by SPB Hospitality, who also owns Stoney River Steakhouse & Grill in the Annapolis Mall.

Harper’s Waterfront Restaurant is opening at Turkey Point Marina & Yacht Club in Edgewater. This new steakhouse and seafood eatery will have a picturesque view of the Edgewater shoreline. Harper’s Waterfront, owned by Todd Harper, will have a classy, upscale menu that even features Wagyu beef steak that comes from a Montana ranch owned by Harper’s cousin. The new nautical eatery has a full, double-sided bar, indoor and outdoor dining. Find more information at harperswaterfront.com.

Since the 1900s, the Crow family has been farming dairy, wheat, corn, and soy on 365 acres of pastureland, but ten years ago, Judy and Roy Crow decided to start growing a vineyard. And now, Crow Vineyards and Winery in Kennedyville has opened with its hay barn converted into a building with a catering kitchen, which is available for small events and wine tastings, as well as beautiful views of the farm. The hay barn also includes a wine store and other farm products for sale including grass-fed Angus beef from their farm. Find more information at crowvineyardandwinery.com.

Drink Up...

May is here and since we start the month with Cinco de Mayo, it only seems right to continue the month with a little extra tequila. What’s your favorite flavor of margarita?

Strawberry Margarita Punch

8 servings

Ingredients

15 ounces frozen strawberries

24 ounces lemon lime soda

1 can frozen limeade concentrate (12 ounce can)

2 cups orange juice, no pulp

1/2 cup Blanco tequila

1 bottle dry champagne

Fresh limes and strawberries

Hawaiian Margarita

INGREDIENTS

2 ounces tequila

1 ounce triple sec Cointreau

3 ounces pineapple juice

2 ounces coconut water

1/2 ounce lime juice

Pineapple, lime, cherries for garnish

Instructions

Add all ingredients to a glass and enjoy!

Instructions

In a high-powered blender, blend together the frozen strawberries and lemon lime soda on high until fully combined and smooth. Pour strawberry mixture into a very large pitcher or punch bowl and stir in the limeade concentrate. Pour in the orange juice and stir to combine. Give it a taste. If you find it too tart, add 1–2 cups water. Stir in the tequila and champagne and garnish with fresh lime and strawberry slices. Serve immediately as the frozen strawberries and limeade concentrate will keep things cold.