Beer-battered fish 'n' chips platters, Maryland crab cakes, Cajun chicken with broccoli penne & hand-cut 12-ounce new york strip steaks

Chef trained at Culinary Institute of America employs global recipes from local gourmand using local produce, meats & fish delivered daily

Beet-cured salmon precedes petite filet mignon with crab cakes & other American–inspired entrees at tavern with patio & chic interior

Chef whips up bacon, sausage, egg & cheese sandwiches for breakfast & short-rib cheesesteaks & The Baltimore pork sandwiches for lunch

Swanky eatery puts West Coast spin on surf & turf with free range & organic ingredients & two bars mix drinks beneath seven plasma TVs

Press-lauded chef David Thomas reinterprets American staples using French cooking techniques & farm-to-table attitude toward ingredients

Homemade chili & crab-dip appetizer complement pasta, seafood & chicken entrees served amid blown-glass artwork & occasional live music

Three nine-hole courses played by U.S. Open & Amateur athletes provide tough tee shots & long par 5s

Savory Italian classics—such as eggplant, chicken & veal parmigiana—perch atop green tabletops beneath exposed ceiling beams

Local, organic ingredients comprise seasonal menu of lump crab, Blue Hill Bay mussels, new york strip steak & international wines