
On a recent trip to this Annapolis small-plates hot spot, we enjoyed an array of tastes that honored its lineup of local purveyors, including house-made pickled veggies, quick-roasted Brussels sprouts seasoned with tea-smoked salt, hand-cut fries sprinkled with garlic, thyme, and rosemary, and a complex three-mushroom risotto. The only sour notes? The bison satay skewers we once loved were stringier this time, and dessert remains an afterthought.
This article appears in the July 2011 issue of The Washingtonian.







