For the definitive resource on where to go for a great meal, we turned to the people who know food best: Our local chefs and restaurant owners.r
Tim Redman of Akai Sushi recommends
Brasserie Brightwell
206 N. Harrison Street, Easton
410-819-3838; Brasserie ightwell.com
Reservations, full bar, live music
Redman says that if he's going to go out to dinner, it has to be good—and the French-inspired bistro Brasserie Brightwell fits the bill, Redman says. The restaurant focuses on creating an urban feel and good food without pretension, says Brightwell Chef and co-owner Brandon Keegan, which he thinks lends to its popularity.
Brandon Keegan of Brasserie Brightwell and 208 Talbot recommends
Bartlett Pear Inn
28 South Harrison Street, Easton
410 770 330; Bartlettpearinn.com
Reservations, full bar
The food at Bartlett Pear Inn is so good that Keegan says “if I don't watch myself, [Chef Jordan Lloyd] will put me out of business. Lloyd focuses on cooking and serving food that's as fresh and simple as possible. “I love foodie's food,” he says His menu reflects it in keeping the integrity of the product and utilizing local foods as much as possible.
Chris DeLaurentiis of Mitchum's Steakhouse recommends
General Tanuki's
25 Goldsborough Street, Easton
410-819-0707; Generaltanukis.com
Full bar, reservations
General Tanuki's serves everything from pizza to fish tacos to burger, but when DeLaurentiis visits the Easton eatery, he loves to dine on the sushi. “It's always a great time going in there,” he says. “We have a lot of fun, friendly atmosphere.”
Jesse Wheeler of Ava's Pizzeria recommends
Hunter's Tavern at the Tidewater Inn
101 East Dover Street, Easton
410-822-1300; Tidewaterinn.com
Recommended by
Reservations, full bar
The interior of Hunter's Tavern looks so elegant that you might never believe it's really a great casual gathering spot for Easton locals. General Manager Alexandra Zullo says that the chef's crabcakes, cream of crab soup, and seared ahi tuna are all “to die for.”
David McCallum of Tilghman Island Inn recommends
Mason's
22 S. Harrison Street, Easton
410-822-3204; Masonsgourmet.com
Reservations, full bar, live music
McCallum says his most recent trip to Mason's involved a vegetable tempura dish that was “just outstanding.” Mason's opened its doors in Easton in 1966, and its been going strong ever since. Executive Chef Daniel Pochron keeps his menu creative by using what's best and what's fresh, plus a little something extra: “I try to do what everybody else isn't doing,” he says.
Paul Wernsdorfer of Fisherman's Inn recommends
The Narrows
3023 Kent Narrows Way South, Grasonville
410-827-8113; Thenarrowsrestaurant.com
Water view, full bar, reservations
When Wernsdofer leaves his own restaurant for a meal, he doesn't go far—just down the street to the Narrows. There, Chef Matt Cohey is mighty proud of the restaurant's crab cakes and cream of crab soup, which are also shipped from coast to coast for patrons who can't make it to Grasonville.
Jordan Lloyd of the Bartlett Pear Inn recommends
Out of the Fire
22 Goldsborough Street, Easton
410-770-4777; Outofthefire.com
Full bar, reservations
Out of the Fire has a soul and flavor that's hard to find elsewhere, says Lloyd. The restaurant, headed by Amy Haines, has two missions: Use high-quality ingredients chosen with integrity and be environmentally and socially aware of their decisions. The resulting menu includes Paella for two, herb-rubbed free-range chicken, and pan-roasted rainbow trout.
David Hayes of Pascal's Harbour Lights recommends
Robert Morris Inn
314 North Morris Street, Oxford
410 226 5111; Robertmorrisinn.com
Reservations, full bar, water view
Hayes has the utmost respect for his former employer, Chef Mark Salter, so he likes to visit one of the Robert Morris Inn's two restaurants in Oxford for a good meal. Enjoy an upscale experience in The Dining Room, where you can try one of Salter's signature dishes, or dine on upscale, casual fare in Salter's Tavern and Tap Room.
Alexandra Zullo of Hunter's Tavern recommends
Pope's Tavern at the Oxford Inn
504 South Morris Street, Oxford
410-226-5220; Oxfordinn.net
Full bar, reservations
The first time Zullo walked into Pope's Tavern, she was amazed by the friendliness of the staff and the ambiance of the restaurant. “I just felt very comfortable being there, and the food was really good,” she says. Some of tavern chef Lisa MacDougal's signature items include savory cannolis made out of potatoes, and duck served with a poached pear and a potato croquette that looks just like that pear.
Mike Timm of It's the Pits BBQ recommends
Rustico Restaurant and Wine Bar
401 Love Point Road, Stevensville
410-643-9444; Rusticoonline.com
Timm praises the consistency that Rustico offers its patrons, along with the friendly service. Owners Gino Romano and Michelina Scotto strive to ing the feeling of old-world, rustic Italy to downtown Stevensville, including offering a list of more than 20 wines by the glass—Timm particularly enjoys half-priced wine night.
David Clark of Bridges Restaurant recommends
Scossa's Restaurant and Lounge
8 North Washington Street, Easton
410-822-2202; Scossarestaurant.com
Full bar, reservations
Clark really respects Scossa's owner and chef Giancarlo Tondin, and particularly enjoys the fresh, made-from-scratch pasta the restaurant serves. Tondin hails from northern Italy and began his career in Venice, later inging the authentic tastes of Italy to Easton.
Mark Salter of the Robert Morris Inn recommends
Sherwood's Landing at The Inn at Perry Cabin
308 Watkins Lane, St Michaels
410-745-2200; Perrycabin.com
Water view, reservations, full bar
Featuring a gorgeous view of the water, Sherwood's Landing changes its menu nearly every week to reflect the season and what's available, says Chef Aaron McCloud During the growing months, most of the produce comes right from the gardens on the property. One of the most popular items is the duo of lamb served with ratatouille and rockfish with roasted artichokes.
Missy Birdsell of Grassini's Bridge Restaurant recommends
Suicide Bridge Restaurant
6304 Suicide Bridge Road, Hurlock
410-943-4689; Suicide- idge-restaurant.com
Full bar, water view
The name might give you pause, but the food shouldn't. “Obviously, the setting makes it unique, but so does the care we put into preparing our food,” says Chef Thomas O'Neil. He recommended the deluxe crab cake, which is made with jumbo lump crab and very little filler.
William Dickey of Bay Hundred Restaurant recommends
Taqueria Y Polleria La Mixta
306 East Dover Street, Easton
410-819-3666
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Dickey doesn't hesitate when asked what restaurant he loves—the taqueria, he says, is 100 percent authentic Mexican cuisine. He goes for the taco langua, a veal tongue taco. There's not much to the décor of this little spot, but if you want real, good Mexican food, it can't be beat.
Marc Chew of Marco Polo recommends
Tilghman Island Inn
21384 Coopertown Road, Tilghman
410-886-2141; Tilghmanislandinn.com
Water view, reservations, full bar
When Chew visits the Tilghman Island Inn, he likes to relax with a glass of wine and some good food and enjoy the beautiful view. The Inn's chef, David McCallum's basic philosophy is to take very high-quality—and, whenever possible, local—ingredients and treat them “very gently.” On the weekends, the restaurant features a five-course tasting menu that offers diners a choice in each course, whether it's meat, seafood, or vegetarian.
Matt Whitehair of Osprey Point recommends
208 Talbot
208 North Talbot Street, St. Michaels
410-745-3838; 208talbot.com
full bar, reservations
Whitehair offers up the highest praise for Chef Brandon Keegan: “His menu always blows my mind,” he says. “How he incorporates local ingredients, and is so cutting-edge. He is absolutely an idol of mine.” Rated “excellent” by Zagat, 208 Talbot appreciates the balance between upscale and casual, offering fine dining fare in the main dining room, but an assortment of gourmet burgers at the bar.
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