"The long-awaited reopening of Rye Street Tavern at Baltimore Peninsula (formerly Port Covington) finally arrived last summer. The massive two-story waterfront restaurant and event venue adjacent to Sagamore Spirit Distillery, once run by Andrew Carmellini’s restaurant group, is now in the hands of D.C.-based Clyde’s. Executive chef and Baltimore native John Navarria is at the helm of a Southern-leaning menu of items including a fried chicken rice bowl, wild Chesapeake rockfish with swiss chard and butter beans, and jumbo lump crab dijonaise. Weekday happy hour (3-6 p.m.) promises half off the raw bar, $10 Old Fashioneds, and $3 Natty Bohs. The best part is that alfresco drinking is back on with a 75-seat outdoor bar with 360-views of the waterfront, where live music performances will be held all summer long." - Jess Mayhugh, Tierney Plumb
