A culinary compendium of recent restaurant, food, and beverage news and trends from the Chesapeake region
Hellos and Goodbyes
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 | eggspectation.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
There are big changes on the Eastern side of the Bridge. 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 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:
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.
Giving Back
Miss Shirley’s Cafe opened on West Street 10 years ago and quickly became an Annapolis mainstay. In celebration of its anniversary, the Cafe—which emphasizes food allergy education and awareness—donated copies of the children’s book, Austin Goes to a Birthday Party, by Erin Madras, to 87 AACPS elementary schools. “We value education and advocacy about a topic so near and dear to our hearts in schools,” says Brandy Buddemeyer, a managing member of Miss Shirley’s. In 2018, the restaurant earned the Cornerstone of the Industry Award from the National Restaurant Association of Maryland for its work with Food Allergy Research & Education. 1 Park Place, Annapolis | missshirleys.com
From the Bar: Sober-Curious?
It’s January, and you know what that means: Everyone you know is trying to stay dry for at least the first 31 days of the year. You might be trying it out, too, and there’s a term for that: sober-curious, first coined by author Ruby Warrington in her 2018 book. It means that you might be thinking about the role alcohol plays in your life and making the decision to cut back or skip it entirely for a period of time. Even industry experts are saying that buzz-less spirits are a trend coming up in 2022.
But what if you still want to brunch? Or you simply enjoy the taste of certain types of alcohol (say, gin?) Try out this recipe for a spirit-less morning tipple:
Buzz-less Breakfast Martini
Serves 1
- 2 ounces virgin gin
- 1/2 ounce lemon juice
- 2 1/2 teaspoons orange jam
Add all ingredients to a cocktail shaker with ice and shake. Strain over cubed ice into a martini glass.
Recipe and photo courtesy of Damrak Virgin Gin (www.damrakgin.com)
Have culinary news to share? Send an email to Kelsey Casselbury at kcasselbury@whatsupmag.com.
