Revivals might do fine on Broadway, but when restaurants that have been closed return because that an encore, castle often find their audience has actually moved on.

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It's a different script, however, for a new Long sink seafood spot along the present of a large dining struggle from the 1980s and also '90s, i beg your pardon is drawing numerous of the same people who previously lined up to obtain their crab, oysters and shrimp in ~ the inland location.


The Chesapeake Tavern, which opened during July, has key cast members native the days as soon as the old Chesapeake bay Seafood Co. To be a huge draw in its historic building. The structure has been renovated under the watchful direction of Keith Holmes, now the owner (with his wife, Marcella) whereby he once served as general manager. Executive, management Chef Anthony Theesfeld again is acquisition a bow for his crab cakes, as famous as they were once he all set them indigenous the exact same recipe during Chesapeake's ahead incarnation.


They're made through seasoning native the J.O. Summer sprouts Co., i m sorry Theesfeld referred to as "a little more authentic" (at the very least in terms of a Maryland crab house) 보다 Old Bay, the seasoning better known in this region. The J.O. Product the he uses attributes celery salt, cayenne, paprika and mustard, amongst its other ingredients.


The crab cakes, containing only enough cracker enjoy the meal to tie them, room $22.99 for a half-portion, $33.99 because that a full portion. As Holmes speak patrons that comment about the price (which includes Creole remoulade, a vegetable, coleslaw and also those fries), the key element is "real Maryland crab. I'm standing high on purchase Maryland crabmeat. Girlfriend can't always buy food just by price, and also if friend do, you're most likely going to it is in disappointed sometimes. The crab cakes room something we're not messing approximately with."


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Chesapeake only crab cakes and also fries in ~ the Chesapeake Tavern.


One thing that isn't the exact same at the Tavern together it was at the Seafood Co. Room the whole crabs that used to arrive by the bushel to land on tables extended with brown paper. Us wielded tiny mallets to crack the shells for this reason we could dig out the delicious meat in a messy fun ritual. Those crabs are tough to obtain in quantity these days, Holmes said, while noting patrons are more sensitive come noise 보다 they offered to be, so it's unlikely the hammers and also brown paper will part of the scene indoors again. But he didn't dominion it the end for patio dining in the future.


Theesfeld began in the restaurant organization 25 years earlier as a dishwasher at Chesapeake, whereby Holmes to be his boss. He functioned his method up to being a heat cook before attending the Culinary institute of America and going on to such fine dining point out as stage Left and Soho on George in brand-new Brunswick.


He transitioned seamlessly come casual. Everything you'd mean from a seafood house is ~ above the wide-ranging food selection at Chesapeake: Peel and eat Maryland-style shrimp ($12.99), lobster at market price, Middleneck steamers ($15.99 a dozen) as well as a selection of oysters. Desire a little bit that everything? A seafood sampler for four runs $109.99.


Starters incorporate a big plate that cornmeal and Grana cheese-dusted calamari ($10.99). The cheese is supplied judiciously to make these squid stand out. The brand-new England clam chowder ($4.99/cup; $6.99/bowl) it s okay its personality plus native double-smoked bacon. Stuffed oysters ($12.99), Theesfeld's version of oysters Florentine, are richly blended with cream, spinach and also artichokes.


Fish specials, on which each fish is noted with that is state the origin, space the ticket if you're looking for something off the beaten course that gives Theesfeld a opportunity to attract on his well dining background. An instance is pan-roasted black drum fish ($25.99), which doesn't have actually flavor that's too assertive. The goes well through a minted pineapple salsa and also sweet and also sour rice for a pleasant blend.


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Whole roasted bronzino in ~ the Chesapeake Tavern


The restaurant seat 116 and also may offer that the end dining with one more 50 come 60 seats this fall, but only as soon as Holmes feeling his team is prepared to take on the extra responsibility. Holmes, who additionally ran Redwoods in Chester, own St. Moritz at Lake Mohawk. The $19.99 chicken schnitzel served there is additionally a star among Chesapeake's non-seafood items.


The mellow crucial lime pie ($5.99) comes from St. Moritz, where Joel Cain is the head chef, yet the rest of the desserts are made at Chesapeake. They are no afterthought. Bailey's ireland ice cream cake ($6.99) from the old Chesapeake days provides a cooling influence after a dose of spice.


There is always a shakedown period for restaurants, which deserve to be reflect in the service. The staffer who waited on ours table to be exemplary, check on anything us asked around if she wasn't knowledgeable about it and also offering samples of alcohol to try before us ordered a glass. The busboys were trying hard, yet kept transporting plates to the dorn tables. No real injury there, due to the fact that they rerouted there is no a fuss, however I'm sure they'll acquire their sea legs conveniently as the Chesapeake concentrates on smooth sailing.

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1 West Mill Road, lengthy Valley. 908-867-7102. Chesapeaketavernbeer-selection.com. Lunch: 11:30 a.m.-4 p.m. Mondays-Saturdays. Dinner: 4-9:30 p.m. Mondays-Thursdays, 4-10:30 p.m. Fridays-Saturdays, noon-9 p.m. Sundays. 3 stars


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