Cuisine:

• American
• Regional
• Contemporary
• Sea food

Watertable Description:
At first glance, the restaurant seems like a typical upscale hotel dining room, handsome but impersonal, with its clean modern lines and ruddy earth tones. Look outside, though: each seat has a harbor view. Even better, look at the menu, which has a very personal Maryland stamp. If the fare wasn't pulled from the waters of the Chesapeake, it had its beginnings at such local farms as Springfield, Roseda and Firefly. Seasonal organic produce is culled from area farmers markets, and tomatoes and herbs for the kitchen are grown in the hotel's own seventh-floor patio garden. The stylish approach to regional American cooking can be seen in such dishes as sautéed Chesapeake rockfish with niçoise-style fingerling potatoes and beans, and soft-shell crabs with fresh creamed corn---and there's a traditional Smith Island layer cake for dessert.


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