Mason’s

Why It’s Hot: Judging from the crowds at Mason’s, you’d never know the world was in an economic slump. Chef Daniel Pochron is gifted at creating a consistently delicious and clever menu highlighted by decadent French sauces and fresh ingredients. A main-stay on the Shore since 1966, Mason’s offers al fresco dining on its wrap-around porch and adjacent patio, while cool temperatures draw crowds to tables near the fireplace in the red dining room.

What to Eat: Hearty and elegant, the beef short rib bourguignon with cipollini onions, button mushrooms, and buttered noodles is a favorite wintertime option, while the schnitzel served with braised red cabbage, spaetzle, and lemon sauce is a welcome, updated version of an old-school classic. Smith Island cake regularly makes an appearance on the dessert list, as does a carrot cake with a cream cheese icing that shames all others. 22 S. Harrison St., Easton, Md., 410-822-3204, masonsgourmet.com—K.B.

Bistro Poplar

Why It’s Hot: Until chef/owner Ian Campbell opened Bistro Poplar last year, the idea of good French food in Cambridge sounded like an anomaly. And although Campbell’s light-filled storefront is miles from the real City of Lights, his epicurean sense is firmly planted on the other side of the Atlantic—whether he’s accommodating couples at the restaurant’s authentic zinc bar or families in for a cozy Sunday supper.

What to Eat: Campbell’s menu changes with the season, but you can always count on bistro standards like pan-roasted chicken, made richer with the addition of lardons (crispy chunks of smoked bacon) and classic steak frites. The gloriously creamy ham-and-egg crepe is available on both the dinner and late-night menus, a delicious reason to drop by after hours. 535 Poplar St., Cambridge, Md., 410-228-4884, bistropoplar.com—M.Z.

Out of the Fire

Why It’s Hot: Green is in…and the environment is everything to owner Amy Haines, literally and figuratively. Sure, soft lighting and earthy colors make the ambience at Out of the Fire fit for romance, but it’s the use of hormone- and antibiotic-free meats, stevia and agave nectar instead of sugar, organic vegetables, and biodynamic and organic wines that sets this place apart from any restaurant on the Eastern—or western—Shore.

What to Eat: It’s almost tradition for groups of two or more to order the meze platter, with hummus, olive tapenade, goat cheese, and grilled nan for dipping. More adventurous souls can opt for the braised lamb ribs, served with caramelized red onion relish and a curry yogurt sauce. And where else can you find a pizza topped with roasted mushrooms, brie, arugula, and a cherry- balsamic reduction? Yes, cherry. 22 Goldsboro St., Easton, Md., 410-770-4777, outofthefire.com—K.B.

Solstice

Why It’s Hot: Two years after
purchasing Berlin’s Atlantic Hotel, chef/owner Nino Mancari offers some of the most consistently pleasing comfort food on the Shore. And diners have their choice of where they want to enjoy it: in Solstice’s rustic bar while listening to live music on a weekend night, in the cozy brick-walled sunroom overlooking Berlin’s Main Street, or in the airy main dining room, with its inviting cocoa leather chairs and large table set for dining family style.

What to Eat: Mancari’s menu runs the gamut, from lunches of updated favorites like the ‘Wichcraft, a grilled ham and cheese with creamy Mornay sauce topped with a fried ‘dippy’ egg, or a grilled cheese made grown up with the addition of fresh figs and bacon. Local day boat scallops are so fresh they still taste of the sea.
2 N. Main St., Berlin, Md., 410-641-3589, solsticegrill.com—M.Z.

Imperial Hotel

Why It’s Hot: Not only does the Imperial Hotel offer a prime spot to take in Chestertown’s High Street, the restaurant also allows diners flexibility when enjoying chef Tom Pizzica’s innovative takes on Eastern Shore cuisine. Want a traditional three-course meal? No problem. Share an entrée? Sure. Can’t make
a decision and want to sample small plates? The best choice of all, in our opinion.

What to Eat: In Pizzica’s able hands scallops find their way into tacos and oysters into risotto, but lovers of fowl should try the juicy quail however it’s prepared that evening. 208 High St., Chestertown, Md., 410-778-5000, imperialchestertown.com—M.Z.

The Charlotte Hotel & Restaurant

Why It’s Hot: Romance blooms in the dining rooms of small inns in tiny towns (good wine lists help, too). The Charlotte Hotel & Restaurant is no exception. There are several good restaurants in Onancock, Virginia—and a couple of nice bed and breakfasts—but the Charlotte’s unbeatable combination of quality gourmet food and lovely rooms stands out.

What to Eat: The menu is short—maybe a half-dozen appetizers and entrees—and changes with the season. Chef Ted Cathey serves up American cuisine with a French twist (and occasionally shows his Japanese heritage). Sample from roasted seafood sausage, stuffed with flounder, lobster, shrimp, and sea bass, or a hefty rib eye, seasoned with Cathey’s dry rub and bathed in a cherry-balsamic vinegar reduction and gorgonzola cheese. The good news is, after a filling dinner, it’s just a short walk upstairs to your room. 7 North St., Onancock, Va., 757-787-7400, thecharlottehotel.com—J.S.

Pope’s Tavern at the Oxford Inn

Why It’s Hot: Pope’s Tavern is the kind of ‘local’ every neighborhood wished they had, and just sitting in the cozy burgundy-and-gold dining room alone warms a body on a cool night. Add a mix of bistro classics and modern interpretations of the local catch of the day, and you’ve got one heck of a hangout.

What to Eat: Chef Lisa MacDougal’s take on the bistro favorite, moules frites, mussels steamed in garlic and white wine, impresses even if the plate weren’t piled high with fries. Locally caught tuna melts in the mouth until the wasabi garnish kicks in. 504 S. Morris St., Oxford, Md., 410-226-5220, oxfordinn.net—M.Z.


 

Corbels

Why It’s Hot: It isn’t very often that Southern Maryland gets a new white-linen restaurant. Corbels, located on Leonardtown’s main drag, opened in 2008 in the Sterling House, an 1850s landmark that accommodated the Sterling family—and their seventeen children. The house was completely redone over the last two years, but the experience is still reminiscent of eating in someone’s living room. Happy hour at the handsome granite-topped wooden bar is a must-do, or stop by for lunch or Sunday brunch when those linen tablecloths get swapped for far more casual place mats.

What to Eat: Order anything you want, but be sure to start your lunch or dinner with the Portuguese chowder, chock-full of chorizo, potatoes, and spinach. Moving onto the Gulf shrimp and grits, served with a helping of Southern greens, would be a wise second move. 22770 Washington St., Leonardtown, Md., 301-997-0008, corbelsrestaurant.com—J.S. 

Thai Ki

Why It’s Hot: After moving on from the Inn at Easton, chef Andrew Evans found a new home in Thai Ki’s open kitchen, where diners can watch the massive wok in action. Having traveled extensively throughout Thailand, Evans has a deft hand at concocting the perfect balance of sweet and spicy, warm and cool that defines the cuisine. Open until 11 p.m. on weekends, Thai Ki has become the after-hours hot spot, where ample portions are ideal for sharing either at the contemporary, recycled teak bar or on the outdoor patio in warmer months.   

What to Eat: Finger foods have never been hotter. For starters, opt for the corn fritters with a sweet chili dipping sauce or the chicken satay. Persuade someone in your party to order the red duck curry or green fish curry, served with heaping bowls of jasmine rice, and let everyone dig in. 216 E. Dover St., Easton, Md., 410-690-3641, thaiki.com—K.B.

Brooks Tavern

Why It’s Hot: We were big fans of Kent County’s Kennedyville Inn, so it’s good to see the restaurant’s former owners, Kevin McKinney and Barbara Silcox, in a new setting. This casual eatery is the centerpiece of the beautifully refurbished Radcliffe Mill, an old feed mill just south of Chestertown’s historic district.

What to Eat: The emphasis here is on fresh, local ingredients, from the spinach in the salad made with goat cheese polenta to the chicken sautéed with mushrooms, spinach, garlic, and cream over linguine. One consistent, for lunch at least, is a holdover from the Kennedyville Inn—the barbecued Carolina crepe, cornmeal pancakes filled with barbecue pork. We also appreciate the short but sweet wine list, with nary a bottle more than $26. 870 High St., Chestertown, Md., 410-810-0012, brookstavern.com—J.S.

Pad Thai

Why It’s Hot: Pad Thai offers high-quality takes on standards like its namesake or panang curry in a setting that might look more at home in Times Square rather than Annapolis’s West Street. It’s that edgy black-and-red décor, the clean flavors of the food, and the genuinely helpful staff that elevates Lex Tsamasangvarn’s restaurant above others and makes us want to hustle to Annapolis a little early to have time for a meal before a concert at Rams Head across the street. 

What to Eat: Pad Thai’s crispy string beans are light as popcorn and just as addictive. A whisper of lime in the coconut milk-based tom kha gai makes this soup smell as good as it tastes, and Tsamasangvarn’s deft hand with spices makes us gain a new appreciation for classics like drunken noodles. 38 West St., Annapolis, 410-280-6636—M.Z.

The Cultured Pearl Restaurant & Sushi Bar

Why It’s Hot: This Rehoboth Beach standout has been rollicking along since 1993, but it wasn’t until it moved to its new digs atop a mini-mall up the street that it really
came into its own. How many restaurants have you been to that feature outdoor tables and gazebos suspended above a 15,000-gallon koi pond? Inside, the spectacle continues, with live bamboo trees and flowing waterfalls. Covet the tables at the end of the deck—you’ll be rewarded with great views of the summer scene along Rehoboth Avenue.

What to Eat: Sushi is the name
of the game here, but we also like the small plates of steamed shrimp dumplings, mango wings bathed in a green curry lime sauce, or the spicy but addictive karai edamame for snacking while watching the tan, beautiful people walk by. 301 Rehoboth Ave., Rehoboth Beach, Del., 302-227-8493, culturedpearl.us—J.S.

Carpaccio Tuscan Kitchen

Why It’s Hot: Carpaccio has been generating more buzz than a speeding Ferrari since it opened in the Park Place development on Annapolis’s West Street. And why not? This is a handsome space, done up in multiple shades of brown, a bubbling wine bar, and outdoor seating when the weather turns Tuscan. Besides, any Italian restaurant that names a pasta dish after Sophia Loren (linguine topped with Manila clams, sautéed garlic, and a light white wine sauce) is OK in our book. 

What to Eat: It’s the only place in A-Town where you’ll find this big a selection of carpacci, thinly sliced meats and veggies coupled with fresh herbs, cheeses, and other Mediterranean goodies. The brick-oven pizza (also available for take-out) is great for sharing as are the platters of antipasti, perfect when paired with a glass of dry Italian vino. 1 Park Place, Suite 10, Annapolis, 410-268-6569, carpacciotuscankitchen.com—J.S.

208 Talbot

Why It’s Hot: Whether you choose to eat in the classic dining room or in the warm brick wine bar, 208 Talbot proves that sophisticated dining doesn’t have to be pretentious, and that a restaurant wine list can be broad and adventurous. Folks who were skeptical when brothers-in-law Brendan Keegan and Brian Fox took over the venerable St. Michaels spot in 2006 needn’t have worried.

What to Eat: Chef Keegan has a way with oysters, whether they’re swimming in a modern version of oyster stew or fried crisply. And what other wine bar offers
sardines with mustard or fried garbanzo beans? 208 N. Talbot St.,
St. Michaels, Md., 410-745-3838, 208talbot.com—M.Z.

Mitchum’s Steakhouse

Why It’s Hot: In an era when ‘steakhouse’ has become synonymous with ‘chain,’ Mitchum’s is a breath of well-grilled air. Like an oasis in the desert, this handsome storefront in tiny Trappe draws folks from all over for dinner and a movie (a flat-screen TV over the bar continuously plays Robert Mitchum movies—unless it’s Sunday and football is on).

What to Eat: Not to belabor the obvious, but meat is the real draw here. Chef Chris DeLaurentiis brings out the best in beef from the silky richness of filet mignon to the almost spicy quality of the Delmonico. That being said, don’t overlook the sautéed shrimp from nearby Marvesta Farms paired with heavenly grits, cheddar, and andouille sausage. 4021 Main St., Trappe, Md., 410-476-3902, mitchumsteakhouse.com—M.Z.

Joss Café & Sushi Bar

Why It’s Hot: This Annapolis hot spot is another stalwart on this list that hasn’t lost its new restaurant shine since it opened in 1991. Take a seat in the always buzzing dining room, or better yet, grab a stool at the sushi bar and watch the masters do their thing.

What to Eat: The sushi is impeccable, but you’re pretty much safe with most things on the menu here, from the rockfish soup to the beef teriyaki. Don’t overlook the creative salads—raw tuna stuffed in a fresh avocado is a marriage made in heaven. 195 Main St., Annapolis, 410-263-4688, josscafe-sushibar.com—J.S.

Rustico

Why It’s Hot: How many places in Stevensville can you order a pizza with fresh buffalo milk mozzarella? Find delicious Aglianico offered by the glass on the wine list? Dine solo in a wine bar without feeling conspicuous? Enjoy happy hour all day on Sunday in a sophisticated setting? This is most definitely the place.

What to Eat: Chef Ivano Scotto’s fritura di pomodori verdi offers a Neopolitan twist on local fried green tomatoes. Ravioli con astice, ravioli stuffed with lobster and sautéed with crabmeat, showcases Rustico’s elegant side, while seafood fra diavola, shows us that a ‘rustic’ dish can be just as powerfully pleasing. 401 Love Point Road, Stevensville, Md., 410-643-9444, rusticoonline.com—M.Z.

Scossa Restaurant & Lounge

Why It’s Hot: Those craving a hit of Manhattan sophistication can slip into Scossa’s buttery leather banquettes that frame tables dressed in white linens and edgy contemporary flatware for an authentic northern Italian meal. Oh, and did we mention the crowds of beautiful people who gather for drinks at the marble-topped, mahogany bar? 

What to Eat: All pastas here are homemade by chef Giancarlo Tondin, and risotto can be prepared with any combination of ingredients desired. Fare here is light, gently portioned, and fresh, from the sautéed Atlantic salmon with mustard and olives to the bay shrimp studded with fresh peas. 8 N. Washington St., Easton, Md., 410-822-2201, scossarestaurant.com—K.B. 

Swanks on main

Why It’s Hot: Southern cuisine with a Chesapeake accent is the name of the game at Swanks on Main, located on Virginia’s Northern Neck. Kilmarnock’s grand dame is the brainchild of John and Wilma Tripodi, who moved to the area in 2003 and couldn’t find a cozy, upscale restaurant, so they opened one themselves. 

What to Eat: Sate your inner Southerner with chef Matt Turner’s shrimp and grits or baked local flounder with smoked sausage. If your hoop skirt isn’t too tight after the main meal, opt for a sweet ending of éclair fritters with espresso-cream filling and blueberry confit. Can’t decide what to order? Then reserve a seat for one of Chef Turner’s seven-course tasting menus, or come Sunday night when meals are served family-style. 36 N. Main St., Kilmarnock, Va. 804-436-1010, swanksonmain.com—J.S.

Evans Seafood Restaurant

Why It’s Hot: Evans was a Southern Maryland mainstay since 1962 when Robert ‘Bugs’ Evans started selling seafood out of his oyster-shucking shack on St. George Island. It enjoyed a long run as the island’s go-to eatery for locals and tourists alike, but its rep suffered in recent years as it fell into disrepair. Enter Chuck and Julie Kimball, who demolished the old building and resurrected the restaurant anew as a prototypical Chesapeake seafood house, with gleaming wood floors, a handsome bar, and boat slips along the Potomac River.

What to Eat: Seafood, in all its permutations, is the way to go here, but the steaks won’t disappoint many landlubbers. Definitely try Miss Connie’s oyster pie, a homey family recipe passed along by Connie Goddard, who used to cook the dish for her waterman husband and crew aboard his skipjack. 16680 Piney Point Road, Piney Point, Md., 301-994-9944—J.S.