Cup o' Joe

Food, travel, and news on the Chesapeake Bay

Been to Level in Annapolis yet?

I had the pleasure of dining there a couple of weeks ago with our restaurant critic, Mary K. Zajac. (She was the one in dark sunglasses and a wig.) It’s definitely worth a visit.

The farm-to-table credo is alive and well here: a board in the downstairs dining room plainly states which farms the ingredients—from bison to cheese—comes from. But as good as the food was—and it was tasty—the cocktails might be the most creative in town. A margarita made with tequila smoked in-house? Pomegranate Caipirinha topped with lime juice and a frothy lime foam, and studded with pomegranate seeds? Oh, yeah. They even make their own ginger ale, tonic water, and bitters here.

Look for a full review from Mary in our next issue, which hits newsstands in mid-April. In the meantime, I’ll see you at the bar.

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Posted by .(JavaScript must be enabled to view this email address) on 03/31/10 at 09:38 AM

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