Cuisine:

• American
• Regional
• Continental
• Others
• Contemporary

Tasting Room Description:
Who says the once-rustic town of Frederick, Maryland can't go truly upscale? Judging by the highbrow quality of restaurants that are opening up, the town fathers obviously see big-city influences in Frederick's future. So it's no surprise to find this elegant and very trendy destination---which looks more like it would fit into Manhattan's Upper East Side than in a farming community---that serves very sophisticated food in a hard-edged chrome-and-stainless steel setting. Weekend lunches can be unexpectedly crowded. What's the attraction? Prices are much lower than downtown DC and the cooking is very good---though the service lacks speed and luster. We started off with the chef's signature crab meat and artichoke dip, a creamy mixture served with crisped Melba rounds. Midday offers casual fare such as a hamburger with loads of hand-cut, hot fries and a grilled chicken sandwich served on focaccia and stacked with lettuce, tomato and applewood-smoked bacon. In the evening offerings include oven-roasted Maine lobster served with a monkfish tenderloin (hence the name, Lobster, Poor Lobster), a veal tenderloin chop and Maryland-style crab cakes. Desserts are a must for the pastry chef has a vivid imagination and has produced a chocolate volcano cake that oozes molten chocolate.


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