Keith's parents came to visit for the weekend, and we took them here for dinner one night. We were impressed by how large the dining area was, and were seated in the far back corner with a great view to the outside patio. The settee seating was awkward to get in and out of, and a bit uncomfortable but we made it work. Our server was very patient and checked in on us appropriately throughout the evening.
To start, we shared the raw oyster presentation called Gin & Tonic. Six small Kusshi oysters from British Columbia were topped with a foamy mix of gin, fever tree tonic, and lemon. Unfortunately, all we tasted was the bitter tonic, which made the oysters taste almost metallic. I did not like this at all. We also shared the Fried Oysters made with Harris oysters from Virginia and served with an Old Bay aioli. These were much more plump and flavorful. The standouts of our appetizers were the Maryland Crab Cake served with crisp vegetables coleslaw mixed with mustard seed and ranch dressing and the Shrimp N' Grits served with Louisiana Anson Mills blue corn grits, bell peppers, and Cajun spice. Both the crab meat and shrimp were moist and plentiful. Each could have been served as a main dish as well.
I ordered the Seared Scallops served with sweet corn. The scallops were small but cooked perfectly and married well with the sweetness of the corn.
Overall, we were a bit underwhelmed with the food. I appreciated the nod to celebrate the local water offerings, however expected a bit more creativity from this Michelin-starred chef.
Total Rating: 3.33
Food: 3.5, Price: 2, Service: 4, Ambience: 4, Accessibility: 4
