01 Sep 2015

Dining:

The Chesapeake Room Gets a Makeover

TCRI wasn’t much a fan of The Chesapeake Room when it first opened. The oversized chairs on the patio, while beautiful, were uncomfortable and put you too far away from your dining companion. The food was ordinary. The drinks were fine. Then Xavier Cervera left (sort of) the restaurant empire he built… Long story short, management decided it was time for an update at the Barracks Row restaurant.

I stopped by last week to get a taste of the revamped menu and am looking forward to returning. The look was fresh and simple. The cocktails were interesting and incredibly tasty. And the food definitely deserves a second visit. In part because the preview event featured only a few items and there were many more I wanted to try.

The menu is broken up into three sections, which will all be updated seasonally: Milk’d, Milled, & More; Liquid & Leaves; and Sea & Shore. Yes, kitschy variations on the typical course names, but I thought it was fun. The deviled eggs were great, but when are deviled eggs not great? I’d suggest they use a better quality bacon on top but I’d happily go back for seconds the way they were. The chilled corn soup had a tang to it that I think a lot of diners will love. And the fried green tomato with pork belly will be ordered any time I visit: seriously tasty stuff.

The other items on the menu that caught my eye but that were not served during the tasting were the Carolina Gold pork fried rice, Hominy Gratin with cheese curds and bacon, and the Maryland deviled crab.

If you have been, what do you think of the new look and menu?

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