Photography by Stephen Buchanan
The roots of hospitality run deep at 101 East Dover Street, the home of the historic Tidewater Inn and its signature restaurant, Hunters’ Tavern. Over three hundred years ago, private homes at this location offered modest food and lodging to travelers or those conducting business in the county seat, Easton.
As time passed, the Eastern Shore’s culinary abundance and beautiful Chesapeake Bay vistas attracted travelers who wanted to experience all the area had to offer firsthand. Enter The Avon Hotel, whose motto, “Gracious Plenty Rules the Board,” promised the best of Shore hospitality. When a fire destroyed the hotel in 1944, a new hotel rose from the ashes, the Tidewater Inn.
Integral to the success of the Tidewater is its signature restaurant, Hunters’ Tavern, under the guidance of executive chef Daniel Pochron. Tavern may be a bit of a misnomer; it is a big room that boasts warm wood and brick decor with a covered patio for additional dining. The well-chosen selection of alcohol (check out the clever cocktails), beer, wine, and food skewed toward creative, traditional, fine dining says this is not just a tavern.
Diners come wanting to experience the food culture of the Eastern Shore: rockfish, crab, oysters, and wild game. The chef does not disappoint, weaving local venerated fare with modern twists; for example, the night we dined, my spouse had the turtle soup as a starter. This iconic soup from now-retired chef Raymond Copper’s family recipe has been featured on the menu for over fifty years. Using a veal/chicken stock with tomatoes, a host of spices, and snapping turtle meat then thickened with a gluten-free roux (Chef Pochron’s innovation), the soup is a little like gumbo, with the turtle adding subtle seafood umami. The finishing splash of sherry adds both tang and depth.
Photography by Stephen Buchanan
In a later conversation with Chef Pochron, he shared many of the secrets of the turtle soup. I think he correctly judged I was not about to go home and wrestle some snapping turtles into the pot; the recipe was safe!
For his entree, my spouse kept to the local theme choosing blackened rockfish draped over a corn and crab pudding encircled by mixed vegetables. The rockfish was prepared using the blackening technique most closely associated with Chef Paul Prudhomme and Cajun cuisine. Adding the counterpoint of slightly sweet corn/crab pudding was a brilliant move on the chef’s part. My husband declared it “the best rockfish” he had ever had. He finished his meal with a strawberry (strawberries were still in season locally) shortcake done southern style—a sliced sweet biscuit layered with strawberries and finished with whipped cream.
When a restaurant develops a following, it is for one reason only—it has mastered the art of preparing good food and doing so consistently. My second dining companion is an Eastern Shore native who enjoys traditionally prepared food. For her starter, she chose the cream of crab soup, an uncomplicated marriage of crab, white wine, cream, and a whiff of Old Bay. The soup is thick and filling; I recommend a cup rather than a bowl. Her next course was the crabcake, a golden snowball of crab accompanied by green beans and mashed potatoes. It’s her go-to meal when she dines at Hunters’ Tavern, and she is never disappointed. Dessert for her was also a tried-and-true choice, creme brûlée. While some may consider creme brûlée passé, I think it falls in the comfort food category with smooth custard, a hint of vanilla, and that satisfying crackle when your spoon breaks through the caramelized crust.
I chose burrata cheese on a bed of heirloom tomatoes, dressed with arugula pesto for a starter. It was quite good, although heirlooms offer more flavor closer to their peak season (late-summer), which would have enhanced the dish.
I ordered the rack of lamb for my main course, with polenta, okra, and stewed tomatoes. The okra and tomatoes were a nod to the Louisiana cuisine the chef weaves into his offerings. I was hoping the kitchen would be able to prepare the lamb to my liking (not a fan of rare lamb, preferring a blush pink). The kitchen did not disappoint; my lamb was perfectly cooked and flavorful. (If you happened to be in the restaurant the Saturday night of our visit, yes, that was me picking up her lamb chop and nibbling the bone for the last morsel.) The okra was cut into little “okra tots,” fried, then sprinkled around the polenta mound in a bath of stewed tomatoes; for this non-okra fan, it was a tasty preparation. I also went the comfort food route and had creme brûlée for dessert. A few days after we had dined at Hunters’ Tavern, I interviewed Chef Daniel Pochron. I had a few burning questions (no pun intended) for him and will share his thoughts with you.
Photography by Stephen Buchanan
I asked, how do you manage to give diners an authentic Eastern Shore meal, knowing that many of your diners are Food Network devotees who may be looking for smoke and foam? Pochron answered, “simplicity is the key.” He is well aware of the long history of the Tidewater Inn as an iconic symbol of good food served in an historic landmark and his role as culinary gatekeeper. Hunters’ Tavern may have fed movie stars and politicians, but it remains a local favorite for casual dinners and special occasions because it is charmingly simple. Chef Pochron says he will sometimes resurrect a 30-year-old menu offering, knowing that many of his regular clientele will remember and appreciate his honoring nostalgia.
He speaks glowingly of his staff, some of whom are young and unseasoned. He enjoys seeing people grow in their roles and notes one young person who started as a dishwasher and has moved on to the cook line. He is both passionate and proud of the work produced by his kitchen. Many may not know that his kitchen is responsible for the food in Hunters’ Tavern, the Crystal Room, the Gold Room, and the Tidewater House. In addition, they are responsible for the Oyster Brawl during the Waterfowl Festival, where many visitors get their first taste of Eastern Shore cuisine.
Hunters’ Tavern is a good bet for an introduction to “Shore food” and an opportunity to dine in a historic setting with a staff who wants you to experience that “gracious plenty” that has typified hospitality at 101 East Dover for over three hundred years.
Hunters’ Tavern at Tidewater Inn 101 E. Dover Street, Easton | 410-822-4034 | tidewaterinn.com/hunters-tavern
