There’s nothing quite like enjoying a meal made with locally sourced ingredients while surrounded by the peacefulness of a countryside setting. The simplicity of rustic dining is refreshing, as it focuses on natural flavors and wholesome ingredients. Every bite is bursting with flavor and nutrient rich goodness. Not only does this type of cuisine satisfy our taste buds, it also provides us with a healthier and more sustainable way of eating.
True Chesapeake is a Baltimore restaurant born of an oyster farm. Executive Chef Zack Mills creates a seasonal menu that showcases oysters from our farm in St. Jerome’s Creek, Southern Maryland — raw, roasted, and in signature dishes like Classic Rockefeller and French Onion Oysters. But, the oysters are just the beginning. Our award winning menu celebrates the bounty of the Chesapeake region by using locally sourced seafood, meat, and produce to create exquisite dishes that evolve with the seasons. Chef Mills has been featured extensively for his use of invasive seafood species, a very delicious way to help the Chesapeake Bay. Don't forget to order the Blue Crab and Bone Marrow dip or handmade pasta. We have an expertly curated wine list, beer selection, and cocktails - both classic and creative. Ample bar, high-top, and terrace seating available for walk-ins on a first-come-first-serve basis.
Our farm-to-fork concept is rooted in the conviction that the freshest and most flavorful ingredients come from those who are dedicated to their craft and the land they cultivate. By sourcing our produce, meats, and seafood locally, we not only ensure the highest quality for our guests but also contribute to the vitality of our community. Supporting local agriculture and fisheries means fostering sustainable practices, preserving traditional farming methods, and reducing our carbon footprint. It’s a commitment to both exceptional cuisine and a healthier planet, and we are proud to partner with local producers who share our dedication to excellence and environmental stewardship.
Caroline's Table is a unique farm to table restaurant in the heart of the Eastern Shore. Chef Ken Zellers sources locally grown and harvested seafood, proteins and vegetables and works magic to elevate them into a memorable dining experience. The restaurant is housed in a historic building that has been lovingly restored. It was formally the town doctors house with his office in a small adjacent building. In addition to the main restaurant, THE SIDEBAR is located in the small building and serves up more casual fare including house made sourdough pizzas, fresh soups, salads and unique charcuterie boards. Reservations are encouraged for Caroline's Table and can be made by calling/texting the restaurant directly at 410-490-4495. Please note that The Sidebar is open only seasonally and closed in the Fall/Winter months.
