Chef David Clark
Julia’s, Centreville, Md.
“I like Joss Café & Sushi Bar in Annapolis. I pretty much let the chef decide what to prepare for me. And I’ll pretty much eat anything there—the sushi, rolls, sashimi; there’s nothing that I don’t like. One of my favorites is the Stop Light Roll, with red, yellow, and green caviar. It’s kind of loud and kind of a crowded place, but I like the electricity of the restaurant itself. I get energized when I’m there.” Joss, 195 Main St., Annapolis. 410-263-4688, http://www.josscafe-sushibar.com


Chef Kevin McKinney
Brooks Tavern, Chestertown, Md.
“If I go out during the weekend, I like Procolino Pizzeria in Chestertown. This is pizza heaven for me. It’s owned and run by two brothers, Sal and Vinny, who have been doing it for 28 years. I usually get the Roll Up—it’s like a calzone—and either a slice of the margarita or garden pizza, with tomatoes, onions, mushrooms, and spinach. They don’t use fancy ingredients, but it’s done right with quality ingredients. The atmosphere is modern and clean, with paintings by Chestertown artist Jimmy Reynolds on the walls and some scenes from Italy. I went around the country for a year and couldn’t wait to get back home to eat their food. I think it’s some of the best pizza going. If I could bring one food with me to a desert island, it might be this pizza.Procolino Pizzeria, 711 Washington Ave., Chestertown, Md. 410-778-5900.


Chef Ian Campbell
Bistro Poplar, Cambridge, Md.
“I like going to Ocean Odyssey Seafood Deli [in Cambridge]. It’s a great place to drink a beer at the bar and get some appetizers. I always get the crab tater tots. They pick all their own crabmeat, and they also sell steamed crabs. I also really like the burger—it’s big and juicy. It’s like going over to my friend’s house, welcoming and not pretentious at all. My wife and I also like to go to Thai Ki in Easton. I get the spicy turmeric beef; she likes to get the red duck curry. I know how well chef Andrew Evans knows Thai food, and I like the flavors he creates.” Ocean Odyssey, 2829 Gypsy Hill Road, Cambridge, Md. 410-228-8633; Thai Ki, 216 Dover St., Easton, Md., 410-690-3641, http://www.thai-ki.com


Chef David McCallum
Tilghman Island Inn, Tilghman, Md.
“What’s so great about [Annapolis’] Jalapenos is that the food is very, very different from the food I do at my inn. I like ethnic food in general, and Spanish food is something that lends itself to conviviality. I really like the chili rellenos, but I eat all over the menu, which is nice because if you’re with a group of friends, you can order lots of things and share. My favorite way to eat is to get as many tastes into the meal as you possibly can. It’s not brightly lit, but you also don’t feel like you have to get out a flashlight to read the menu. You also don’t feel like it’s too formal or that you have to be quiet while you’re there.” Jalapenos, 85 Forest Plaza, Annapolis. 410-266-7580, http://www.jalapenosonline.com


Chef Giancarlo Tondin
Scossa, Easton, Md. 
“One of my favorites is Bistro Poplar. It has a very nice wine list, and the food is appealing. I like the high ceilings, and the bar is a very comfortable place for cocktails before dining. Each table has its own privacy, so it’s a good place for conversation. I like chef Ian Campbell’s duck and gnocchi. He has some good experience having worked at French Laundry in California. And I definitely like Mason’s for lunch. They have a good selection of dishes. I love the crab cakes and the mussels. The atmosphere is so relaxing—it makes you feel like you are on
vacation. Being a restaurant owner myself, I look up to the Mason family for what they’ve been able to deliver for such a long time.” Bistro Poplar, 535 Poplar St., Cambridge, Md. 410-228-4884, bistropoplar. com; Mason’s, 22 S. Harrison St., Easton, Md. 410-822-3204, http://www.masonsgourmet.com


Chef Keith McCord
O’Leary’s Restaurant, Annapolis
“I work all the time, but when I go out, I go to Tsunami. The ambience of eating outside is nice. I usually go with the fresh fish special. I also like the sashimi, the toro or the spider roll. I like the quality of the ingredients and the consistent, good quality of the food. The flavors are not too heavy, and everything’s clean and precise. There’s always something new and inventive on the menu that I haven’t seen before, and as chefs, we’re always looking for something new.” Tsunami, 51 West St., Annapolis. 410-990-9868


Chef Chris Fazio
Ava’s Pizzeria & Wine Bar, St. Michaels, Md.
“I’m one of those guys who likes to belly up to the bar and drink a couple of beers. That’s why I like Legal Spirits. The cream of crab soup is amazing. If I could have that hooked up intravenously, I would. It’s nice and quiet there, dimly lit, and just very comfortable. It’s a great place to unwind. I also like the Washington Street Pub. I always order the Chuck Mangold sandwich [roast beef and onions on sourdough with melted provolone]. It’s greasy and absorbs all the alcohol. There’s just something about sitting at a bar that makes it happen for me.” Legal Spirits, 42 E. Dover St., Easton, Md. 410-820-0765; Washington Street Pub, 20 N. Washington St., Easton, Md. 410-822-9011  


Chef Michael Hollywood
Paul’s Homewood Café, Annapolis
“After I’m through with 12 hours of cooking, I don’t feel like getting dressed up and going to a formal restaurant, so quick and easy food is the theme. With the economy the way it is, I end up getting pizza a lot. On occasion, I go to Rocco’s Pizzeria. I usually get a pie with pepperoni, onions, and mushrooms. I also like the gyros at Chris’ Charcoal Pit. It’s convenient, and they have the traditional Greek gyro with the meat cooked on a stick. It’s a little down-home restaurant with good food.” Rocco’s Pizzeria, 954 Bay Ridge Road, Annapolis. 410-263-9444; Chris’ Charcoal Pit, 1946 West St., Annapolis. 410-266-5200, http://www.chrischarcoalpit.com


Chef Chris DeLaurentiis
Mitchum’s Steakhouse, Trappe, Md.
“I really like Marlin Moon Grille in Ocean City. I like chef Gary Beach’s style—seafood with an eclectic flair. I always order Freddy’s seafood pasta, which has great shrimp, scallops, and crabmeat in a pesto cream sauce. They also have a really good appetizer called Matt’s buffalo shrimp; it’s a spinoff on chicken wings but not heavy on the batter and pretty spicy. You can eat in the fine dining section, but I like to sit at the bar where it’s more casual. It takes an hour to get there from where I live, but it’s worth it. My girlfriend and I make a day of it. We hit the beach and then stop at the restaurant on the way home.” Marlin Moon Grille, 12806 Ocean Gateway, Ocean City, Md. 410-213-1618, http://www.marlinmoongrille.com


Chef Daniel Pochron
Mason’s, Easton, Md.
“I’m only off on Sunday and Monday, which are the two days when most restaurants on the Shore are closed, so it’s hard to eat out. But if I’m going to spend the money, I eat at Bistro St. Michaels. I trust chef David Stein, and I think he’s talented. I like his entree cote steak and spicy wine and garlic broth mussels. And the service is great. When I’m there, I know I’m going to get a good meal, have a good time, and have a great experience. It’s a western shore-caliber restaurant on the Eastern Shore. It’s an intimate place, but when you’re there, you can fly under the radar.” Bistro St. Michaels, 403 S. Talbot St. St Michaels, Md. 410-745-9111, http://www.bistrostmichaels.com