At Long Last, Annapolis’ Dearly Missed Bivalve Bar Is Back | Eater DC

"After a 2022 fire gutted the restaurant and nearly two years of navigating tricky permitting and foundation repairs, I watched Sailor quietly reopen in early March under executive chef Lorenza Aznar with chefs Dan Zegas and Sean McCardle. The menu deliberately avoids the usual Maryland staples—no Dijon- or Old Bay-flecked crab cake or ubiquitous calamari—and instead celebrates things like Eastern Shore sweet corn, blistered cherry tomatoes, tobiko with blue crab, and a torched octopus that’s sous-vided then dressed in a salsa-macha-like chili-garlic sauce with toasted cashews. Its torched boquerón toast, a family-meal-turned-favorite slathered in salty honey butter and topped with razor-thin fresno chili coins, aged anchovies, and cocoa powder, is back; the dish’s genesis even nods to compound butters and a touch of Mexican chocolate. Regulars (many hospitality veterans) will find a reconfigured upstairs with high ceilings, extra bar and kitchen space, and menu staples alongside constantly iterated specials, plentiful caviar and bubbles, tinned fish, an enoki mushroom “snow crab” vegan dish, and cocktails from Franklin Schwartz and James Dwyer (including nitro drafts and an amaro-forward boulevardier made with bourbon from District Made). The shrimp cocktail swaps horseradish for a bright aji amarillo sauce, and the team emphasizes working daily with close Mid-Atlantic suppliers and local produce purveyors." - Nat Belkov