As its name suggests, this casual Annapolis joint specializes in all things fermented and jarred. So take a cue and don’t skip the pickles—an ever-changing assortment that might include Bloody Mary celery, Old Bay turnips, or bread-and-butter green tomatoes. The rest of chef Jeremy Hoffman’s food is just as comfortingly familiar yet cleverly eclectic. (He’s an alum of New York’s Nobu and Per Se, after all.) Pierogi with caramelized onions and decorative dollops of sour cream nod to his Pennsylvania Dutch upbringing. Gnocchi are substituted for rice cakes in a dish with Korean kimchee. And good luck not inhaling the Indian-accented crunchy fried-kale salad. Moderate.
Also great: Grilled-beef-heart salad; spicy shrimp lettuce wraps; pork and sauerkraut; stewed beef meatballs; chicken-fried catfish; bread pudding.