Co-owner and Director of Food and Beverage for Pusser’s Caribbean Grille Chris Townsend announced on October 18th that the restaurant and bar would be leaving its current Downtown Annapolis location in November 2024.
Restaurant news and culinary trends throughout the Chesapeake Bay region
There can be a lot of emotions and excitement going into December. With the holidays here, we gather for parties with friends and coworkers, and around the table with our families…so food and drinks are pretty important. (Get ready to start some new traditions with a hot cocktail in hand! See our recipes below.
Recently, we celebrated the anniversary of one of our favorite restaurants, said goodbye to another, and heard quite a bit of chit-chat about everything in between. So, let’s start with local news.
On the Dining Scene...
Co-owner and Director of Food and Beverage for Pusser’s Caribbean Grille Chris Townsend announced on October 18th that the restaurant and bar would be leaving its current Downtown Annapolis location in November 2024. After 30 years, the lease agreement between Pusser’s and their landlord, Annapolis Waterfront Hotel, was not renewed by the hotel. Pusser’s has hosted over 1,000 weddings and events over the years and been a staple in Annapolis waterfront dining. There will be two restaurants replacing Pusser’s, which will be owned by Atlas Restaurant Group, who also own The Choptank.
Baba’s Halal has opened in the food court at the Westfield Annapolis Mall. Baba’s Halal serves gyros, falafel, platters, and more. Enjoy chicken, lamb, beef, or vegetarian options over rice with mixed veggies, sauces, and plenty of other options. Baba’s Halal also has a food truck at Franklin Square Medical Center and a location at Towson Mall’s food court.
RegionAle opened their third location this fall in the Annapolis Town Center. After opening locations in Baltimore and Ellicott City, it’s about time the American craft sandwich and draft restaurant came to town! RegionAle’s menu highlights regionally famous American sandwiches like the Maryland Crabcake sandwich, Philly Cheesecake, and Florida Cubano. Find a full menu and order online at regionalesandwich.com.
Almost a year ago, Giant in Crofton moved across Route 424 to its new location. This fall it was announced that The Fresh Market will move into the space vacated by Giant at Crofton Station, with plans on opening by the end of 2024. This will be the fifth Fresh Market location in Maryland (Annapolis, Baltimore, Rockville, and Towson). Fresh Market is not the only new tenant in Crofton Station. Chase Bank, Nekter Juice Bar, Taichi Bubble Tea, and Sugaring NYC all opened recently or are opening soon.
In October, Ava’s Pizzeria & Wine Bar celebrated its 15th anniversary!
In October, Ava’s Pizzeria & Wine Bar celebrated its 15th anniversary! To mark the occasion, all of Ava’s locations (St. Michaels, Cambridge, and Rehoboth Beach, Delaware) offered the Chef’s favorite pizza at a special price of $10.19, representing their first day of operations, having opened in St. Michaels on October 19th, 2008, with a staff of eight by founder Chris Agharabi. Now, Ava’s has 35 staff members and is a part of a group of restaurants on the Delmarva Peninsula under the helm of Agharabi, CEO of Ava’s Hospitality Group. Ava’s has been around for a reason! Be sure to enjoy it and make reservations at avaspizzeria.com.
Chick-fil-a is loved across the country, but Maryland has even more to offer. Chick-fil-a opened a specialty restaurant in College Park called Little Blue Menu, inspired by the founder when he would try different menu items at the first established Chick-fil-a. In addition to the nuggets and waffle fries we know and love, The Little Blue Menu offers burgers and wings. The specialty restaurant opened in mid-September and offers online only ordering. Order at order.chick-fil-a.com/menu.
Some Like It Hot...
December is a great month to reach for a hot drink. Whether it’s tea, cider, coffee, or hot cocoa, trust me, it can be spiked. ’Tis the season, right?
Caramel Apple Hot Toddy
Ingredients
- 1.5 cups Smirnoff Kissed Caramel Vodka
- 1/2 gallon Apple Cider
- 1/4 to 1/2 cup Bourbon, optional but cuts the sweetness
- 2–3 Cinnamon Sticks
- 1 container Cool Whip
Instructions
Combine the vodka, apple cider, bourbon, and cinnamon sticks in a stove-top pan. Heat and simmer until ready to drink. When ready, pour the hot toddy into heat-proof mugs and place a large dollop of Cool Whip on top!
Photo and recipe courtesy of thecookierookie.com
Classic Mulled Wine
Ingredients
- 2 small Oranges
- 1 bottle of affordable Merlot, Zinfandel, or Grenache
- 1/4 cup Brandy
- 1–2 tablespoons Maple Syrup or Honey
- 2 whole Cinnamon Sticks
- 3 Star Anise
- 4 whole Cloves
- Optional Garnishes: Fresh whole Cranberries, Cinnamon Sticks, additional Orange Rounds
Instructions
To prepare the oranges, slice one orange into rounds and the other in half through the middle. Place the rounds into a medium heavy-bottomed pot or small Dutch oven. Squeeze the juice from the remaining oranges into the pot. Pour the wine into the pot, followed by the brandy. Add 1 tablespoon of the sweetener (syrup or honey). Add cinnamon sticks, star anise, and cloves. Warm the mixture over medium heat until steaming, about 5 minutes, and keep an eye on it. When you start seeing the tiniest of bubbles at the surface, reduce the heat to the lowest setting. Carefully taste, add another tablespoon of sweetener if it’s not sweet enough for your liking. If it’s not spiced enough to suit your preferences, continue cooking over very low heat for 5–10 more minutes. Remove from heat and serve in mugs!
Photo and recipe courtesy of cookieandkate.com.
Hot Buttered Bourbon Cocktail
Ingredients
- 1 cup Apple Cider
- 2 tablespoons unsalted Butter, softened
- 1 tablespoon Honey
- 1/4 teaspoon Cloves
- 1/4 teaspoon ground Cinnamon
- 1/4 teaspoon ground Ginger
- 1/2 cup Bourbon
- Cinnamon Sticks for garnish
Instructions
In a small saucepan over low heat, bring cider to a gentle simmer. In a small bowl, mix together the butter, honey, cloves, cinnamon, and ginger with a spoon until combined. Add the butter mixture to the cider, whisking just until it melts. Remove pan from heat, whisk in the bourbon and serve immediately. Garnish with cinnamon sticks.
Photo and recipe courtesy of wellplated.com.
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