100 Best Restaurants 2010: Hell Point Seafood
No. 84: Hell Point Seafood
Reviewed By Todd Kliman, Cynthia Hacinli, Ann Limpert, Kate Nerenberg, Rina Rapuano
Comments () | Published January 1, 2010
100 Best Restaurants (2011) 100 Best Restaurants (2010)

Hell Point Seafood (Closed)
Address: 12 Dock St., Annapolis, MD 21401
Phone: 410-990-9888
Neighborhood: Annapolis
Cuisines: Seafood, Modern, American
Opening Hours: Open Tuesday through Thursday 11:30 to 9; Friday and Saturday 11:30 to 10; Sunday 11:30 to 9.
Wheelchair Accessible: Yes
Price Range: Expensive
Noise Level: Chatty
Reservations: Recommended
Best Dishes Mussels in green Thai curry with diced squash; oysters on the half shell; crabcakes; cornmeal-crusted flounder with tasso ham and baby shrimp; swordfish with tomato confit; seasonal tarts (peach in summer, pear in fall, apple in winter); caramel layer cak
Special Features:
Wheelchair Accessible

Cuisine: Bob Kinkead calls his Annapolis waterfront operation Kinkead Lite—a more casual, streamlined, and affordable version of his DC seafood emporium. The kitchen early on was a work in progress but has found its groove. Portions are bigger, execution is tighter, and the familiar-looking plates of mussels, oysters, lobster rolls, and smothered fish are now worthy of the Kinkead name.

Mood: The redeeming feature of the bland space, which for years housed Phillips Seafood, is the gorgeous view of the Annapolis harbor—seats along the glass windows fill up fast.

Best for: That rarest of dining-out pleasures—a good meal with a view.

Best dishes: Sweet mussels in green Thai curry with diced squash; an ever-changing roster of oysters on the half shell; plump, minimally bound crabcakes; cornmeal-crusted flounder in a creamy sauce garnished with tasso ham, mushroom matchsticks, and baby shrimp; swordfish steak with confit of basil-draped baby tomatoes; excellent seasonal tarts (peach in summer, pear in fall, apple in winter); elegant, Eastern Shore–style caramel layer cake.

Insider tips: Think seafood calls exclusively for white wine? Think again: The important thing is to complement the sauce or accompaniment, and the embellishments for Kinkead’s seafood are generally big and bold-flavored. Accordingly, there are red-wine by-the-glass picks that pair well with the restaurant’s catches of the day, including a rosé made from Malbec. And servers will pour a taste of any by-the-glass wine.

Service: ••

Open Tuesday through Sunday for lunch and dinner. Expensive.

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