Among the many chefs touting their connections to local farmers, none is as assiduous in sourcing his products as Anthony Chittum. This is sturdy, no-tricks American cooking, rooted in the traditions of Virginia and coastal Maryland, with a seeming simplicity that’s the product of more time, effort, and sweat than you’d ever guess. Chittum is aided by a staff that manages to make a meal of relatively high-stakes fine dining feel like a low-key dinner party.
Don’t miss: “Waldorf” salad; smoked polenta and sausage agnolotti; goat-cheese tortelloni; duo of beef; a plate of upgraded candy bars, cupcakes, and pops; hazelnut cheesecake.
Open: Monday and Wednesday through Friday for lunch and dinner, Tuesday for dinner, Saturday and Sunday for brunch and dinner.