Restaurant news and culinary trends throughout the Chesapeake Bay region
It is finally summer and if the beautiful weather and the kids being home doesn’t make you a believer, then having the June issue of What’s Up? magazine in your hands certainly should! The June issue is for dining, dining, dining! In addition to our Savor the Chesapeake column, the Summer Dining Guide 2022 is a can’t miss feature.
On the Restaurant Scene...
After nearly two years of being closed, Mangia Italian Grill & Sports Bar has reopened its doors. Mangia originally closed in March of 2020 to help combat the spread of COVID-19 and undergo renovations. The Downtown Annapolis restaurant reopened at the end of February with a limited menu and new look. Because it was closed for so long, the owners must reacquire a liquor license, but that isn’t stopping them from putting delicious food on the table. Mangia did their part to slow the spread, now it is time for you to do your part to support the restaurant and their staff.
Hemmingway’s Restaurant in Stevensville was a landmark at the Bay Bridge Marina until they closed their doors at the end of October. The restaurant recently reopened and was rebranded as Libbey’s Coastal Kitchen + Cocktails. Not only does Libbey’s have some of the best views of the bay, it also focuses on high-quality service, food, and beverages. Libbey’s uses fresh and local ingredients to continue the Eastern Shore tradition. Find more information and book your table today at libbeyscoastalkitchen.com.
How many whiskeys are enough whiskeys? Well, according to Chicken + Whiskey, the limit does not exist. Chicken + Whiskey opened its second location in the Columbia Mall and have even more in the works. The original location in Washington, D.C., and the Columbia location offer 99 whiskeys and South American rotisserie chicken, which has been brined for 12 hours and slow cooked over wood charcoal to 185 degrees. Find more information, a full menu, and complete list of the whiskeys carried at chickenandwhiskey.com.
Did you hear the rumor that had the whole town talking? On April Fools, Chick & Ruth’s Delly posted a note to their followers on Facebook saying, “To our Annapolis family, these last 50+ years have been a delight, and it’s sad to see our time go.” They continued, saying “As per today, Chick & Ruth’s will be moving from Annapolis, MD to Ocean City, MD. We loved every minute of our time in Annapolis, and we have so many cherished, beautiful memories at this little shop. Just know that you all will forever be in our hearts as we continue our journey into the future of Chick & Ruth’s.” Did you fall for the prank? Spoiler Alert: Chick & Ruth’s continues to reside Annapolis and keep its breakfast traditions alive.
St. Michaels Community Center has a new addition: Chef Sean Raspberry. Chef Raspberry’s name may sound familiar because he has also worked at the Inn at Perry Cabin, Harrison’s Harbour Lights, Bistro St. Michaels, and Out of the Fire. With his new role at SMCC, he will be expanding the culinary programs and create healthy, nutritious menus for SMCC’s Community Café. At the same time, Chef Raspberry will work with local chefs and food distribution programs to coordinate food donations, including fresh produce and cooked dishes. The Community Café has recently gone through rebranding and feature a new menu.
To help the restaurant industry in Annapolis, the City Council approved the continuation of outdoor dining through the middle of June. Originally, outdoor dining was a special exception permitted by the city to help businesses during the height of COVID-19, a state of emergency. The emergency expired on April 11th but was extended for another 60 days. The City Council has yet to come to a long-term answer for outdoor dining; some of the aldermen propose that business owners should pay a fee to convert their private parking into outdoor dining, while other aldermen believe the parking spaces are owned by the businesses and that they are free to do what they want with them. The proposed fee for business owners would go into the city’s transportation fund. Stay tuned...
Baltimore’s Minor League baseball team, the Aberdeen Ironbirds, have recently named Ledo Pizza the official pizza of the Ironbirds. Now through September 4th, the Maryland-based brand is offering fresh pizza at all home games for the Ironbirds. Ledo Pizza has already worked with the Baltimore Ravens and Maryland Terrapins. Ledo Pizza was founded in 1955 and opened their first restaurant in Adelphi and hasn’t cut corners since. They now hold their headquarters in Annapolis.
Drink Up...
Looking for something to do this June? Here's an event coming up this month that you can’t miss:
DrinkMaryland: Centreville is back for the fifth year on June 18th in historic downtown Centreville. Maryland Wineries Association and the Town of Centreville is hosting the event to celebrate all things Maryland-made. There will be an afternoon of food, artisans, live music, friends, and Maryland crafted beverages on Lawyers Row & Broadway. Find more information and get tickets on the Eventbrite or Facebook page.
Hometown Hero...
When we think Maryland, one of the first things we think of is crabcakes, and there’s an ingredient that goes hand in hand with that: Old Bay. Recently, McClintock Distilling in Frederick, Maryland, released the one and only, Old Bay Vodka. This vodka is made from corn and is distilled six times before it is flavored with McCormick + Company’s Old Bay for the perfect balance of flavor and smoothness. The vodka has fresh celery and herbal notes followed by sweet, spice, and mild red pepper heat making it great for oyster shooters, bloody Mary’s, and even pasta vodka sauce. Here are a few more drink recipes for Old Bay Vodka.
The Bay Cucumber-Mint Smash
- Fresh Mint Leaves
- Sliced Cucumber
- 1.5 ounces Old Bay Vodka
- Juice of 1 Lime
- Club Soda
- Cucumber Spear for garnish
Muddle mint and sliced cucumber in small beverage glass. Fill glass with ice. Add Vodka, lime juice, and a splash of club soda. Garnish with cucumber spear. Optional: Rime glass with Old Bay Seasoning
Photo and recipe courtesy of Old Bay Vodka
The Bay Fizz
- 1.5 ounces
- Old Bay Vodka
- 2 ounces
- pineapple Juice
- 1 ounce Sour Mix
- Soda water
Fill cocktail shaker with ice. All vodka, pineapple juice, and sour mix. Shake well. Strain into ice-filled rocks glass. Add soda water to fill. Garnish with fresh pineapple wedge.
Photo and recipe courtesy of Old Bay Vodka
Have culinary news to share? Send an email to the editor at editor@whatsupmag.com.
