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Last Updated: May 13, 2010 05:53PM • Subscribe via RSSATOM

Changes in Tilghman Island

May 13, 2010 ● By Anonymous

A little more than a month ago, the Bridge Restaurant in Tilghman Island re-opened under new ownership.They've renamed it Grassini's Bridge Restaurant, and are focusing on the expected Chesapeake favorites like chicken Chesapeake, crabcakes, etc. The new owner, Missy Birdsell, told me she put 500-man hours into cleaning, painting, and re-flooring the place, and the interior is now decorated with work from local Tilghman artists. That's all. I'm also trying to track down Brian Fox over at 208 Talbot to talk about his much-anticipated Brasserie Brightwell, which is inching closer to opening in Easton. You'll know more when I do.    

Grilling Summer Veggies

May 12, 2010 ● By Anonymous

The Washington Post ran this article today about grilling summer veggies in a two-step technique; grill veggies slightly first, saute to finish. Sounds simple enough and any home gourmand with a grill could accomplish foodie feats fit for a king using this method. Personally, I find grilling vegetables doesn't have to be the nightmare that paragraph three insinuates; keep it simple, use the right touch of heat, and you'll have taste buds zinging sans saute pan cleaning.

Zaca Mesa Wine Dinner at Pope’s Tavern at the Oxford Inn

May 12, 2010 ● By Anonymous

That’s about the gist of it.Pope’s Tavern at The Oxford Inn, home to Executive Chef Lisa MacDougal, is holding a wine dinner with Zaca Mesa Vineyards of the Santa Ynez Valley on May 21 at 7 p.m.

Newly Opened Bridges Restaurant Breathes Life into Kent Island

May 07, 2010 ● By Anonymous

Since a structure began emerging from the parking lot opposite the Jetty in the shadows of the Kent Narrows Bridge, there’s been no shortage of anticipation for the restaurant that would eventually become Bridges Restaurant, an upscale waterfront bistro with, not surprisingly, an emphasis on seafood.David Clark, the former owner and executive chef of Centreville-favorite Julia’s Casual Fine Dining, is the restaurant's executive chef. Months ago he told me he planned to focus on seafood more than he was known to at Julia’s. Apparently folks around here are into seafood. Who knew?

India's Reopening May 15th

May 06, 2010 ● By Anonymous

We just received word from India's management that the restaurant will reopen on May 15th. An Annapolis favorite (our favorite at the least) for it's authentic Indian cuisine, the restaurant has refurbished after experiencing a fire this spring. Be sure to visit and give our best to Kumar and his family!

Makeshift Mexican

May 05, 2010 ● By Anonymous

Did a little foodie soul searching last night when trying to figure out what to make for dinner. Looked in the fridge and saw a pound of ground turkey, some half used veggies, and several tortillas (there was lots more, but these items stood out). I was half-way to making tacos or burritos. Just needed a little flavor to bring the meal home. Didn't have any cilantro on hand, but I do have a cupboard full of spices. Here's a makeshift recipe for taco seasoning; a worthy substitute for the Old El Paso powder pack you find in the ethnic aisle. Just add this mix to your browned meat with about a 1/2 cup water and you'll be good to go. Altogether, it makes a great filling for tacos/burritos/enchiladas.

Bartlett Pear Inn Reviewed

May 05, 2010 ● By Anonymous

Sunday's edition of the Washington Post Magazine included this review of Easton's Bartlett Pear Inn by noted food critic Tom Sietsema. The review was quite favorable, giving a 2-star nod of approval to 30-year-old Chef Jordon Lloyd. What's Up? readers may recall that Lloyd was one of our People to Watch 2010, appearing in our January issue (scroll down for Lloyd's profile).

New Chef at Hunter's Tavern at the Tidewater Inn

May 05, 2010 ● By Anonymous

Chef Paul Shiley, most recently of Clearview at Horn’s Point in Cambridge, has taken over executive chef duties at the Hunter’s Tavern at the Tidewater Inn.Prior to being executive chef at Clearview, Shiley held the same post at Kent Island’s The Narrows Restaurant. “I’m going to keep doing what I’ve been doing for 20 years: cook locally sourced and inspired Chesapeake fare.” Shiley said. Hunter’s Tavern opened in November, just in time for the Waterfowl Festival. It’s a low key, well-executed take on a rustic lodge, incorporating artifacts found in the hotel’s attic from when the space was a place for hunters to get warm food before and after going out for the day. When it opened, General Manager Thad Hoy said they modeled it after photos of the space depicting outdoorsmen eating breakfast with their hunting dogs.

Respectful Omnivorism

May 05, 2010 ● By Anonymous

Yesterday evening, the Baltimore Sun's dining blog mentioned a statement in a press release from Chef Mark Knipp of the Peacock Restaurant at Easton's Inn at 202 Dover that read: 'For the past few months, Chef Knipp has been creating menus that express his approach toward food which is based on the fact that 'since living things have given their lives to us without a choice, the essence of those lives must be respected and presented with grace.'

Chef Jose Andres on 60 Minutes

May 04, 2010 ● By Anonymous

Local foodies who've frequented notable D.C.-area restaurants such as Jaleo, Cafe Atlantico, or the esteemed minibar are probably familiar with the name Jose Andres. The 40-year-old Spanish born/raised/trained chef came to Washington, D.C. some twenty years ago (settling in Bethesda) and set the restaurant industry on fire with the small plates "tapas" concept. On Sunday evening, he was featured in this 60 Minutes segment with Anderson Cooper, which explored Chef Andres' latest culinary pursuit; molecular gastronomy. It was pretty wild stuff (a mojito bite?!?!) Check the vids out and let us know if you've come across similar menu items and techniques on your dinners out. We'd love to know who is attempting this type of cooking locally.



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