True Chesapeake
Restaurant · Baltimore ·
Oysters raw & roasted, Chesapeake bounty, creative cocktails, brunch
Oysters raw & roasted, Chesapeake bounty, creative cocktails, brunch
"Housed in a historic mill with a tranquil, airy dining room, this spot is notable for using Chesapeake Bay crab meat year-round (pasteurized in off months and fresh in season) and for a traditional crab cake that combines egg and panko with mustard and fresh herbs. The lightly broiled cake is served sandwich-style on grilled brioche with Old Bay mayo and pickled red onions to highlight the crab’s brine and sweetness." - ByChristina Tkacik
"Douglas leverages his connection with local farm True Chesapeake to source oysters and craft menus that reflect clients’ flavor preferences, selecting varieties based on conversations about the regions and flavor profiles clients enjoy." - Stephanie Ganz
"The Baltimore oyster restaurant's beverage program, led by Eater Young Gun Chelsea Gregoire (’18), emphasizes creative, pantry-friendly cocktails and practical techniques. In an Eater @ Home virtual demo (also available on IGTV) she showed how to turn common pantry items into cocktail ingredients — for example, using canned beans to make aquafaba as an egg-white substitute for sours and fizzes, and preparing grapefruit oleo saccharum by macerating citrus peels with sugar and adding an equal amount of water after 24 hours. She demonstrated the 'What the Doctor Ordered' cocktail (Doctor Bird Jamaican rum, aquafaba, grapefruit juice, ginger liqueur, and grapefruit oleo saccharum) and the shake-with-ice, discard-ice, then vigorous dry-shake technique to achieve a frothy, chilled coupe. The overall approach highlights resourcefulness, approachable techniques for at-home mixology, and bright, citrus-forward flavors." - Eater Staff
Restaurant born from a Southern Maryland oyster farm, serving its own oysters raw and roasted with seasonal Chesapeake dishes. Applauded by Baltimore Magazine and diners for sustainability and chef Zack Mills’ smart, region‑minded cooking.
From farm to raw bar, this Whitehall Mill beauty does a lively Sunday brunch—oysters, waffles, and Chesapeake staples—with chef Zack Mills at the helm. Noted by Baltimore Magazine and trusted by local diners.