Baltimore Magazine's Best 55 Restaurants 2005
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O’Learys, 310 Third Street, Annapolis, 410-263-0884. Expensive. A peerless fine-dining experience with an emphasis on seafood: That sums up O’Learys. This Annapolis stalwart continues to impress us with gracious service, prime ingredients, an experienced kitchen, and a satisfying wine list. You won’t go wrong with anything on the menu, and there is a constantly shifting array of fresh fish and prime cuts available. We’re usually tempted by O’Learys’ daily specials, but on our most recent visit we delved into their zuppa di pesce. This is the restaurant’s take on bouillabaisse, and a finer example we have never encountered in the area. We were truly impressed by the microcosm of seafood in our bowl—mussels, squid, fish, shrimp, even a lobster tail—all bathed in a tangy, velvety, tomato-based broth laced with saffron. The O’Learys atmosphere is subdued and inviting, elegant enough for special occasions and business gatherings without alienating those who subscribe to the Annapolitan leisure-lifestyle dress code.

Wine Enthusiast Magazine Award of Distinction 2005
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Wine Spectator's Award of Excellence 2005
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Baltimore Magazine's Best 55 Restaurants 2004
www.baltimoremag.com

O’Learys Seafood Restaurant, 310 Third Street, Eastport, 410-263-0884. Expensive. Located just across the harbor from downtown Annapolis, O’Learys manages to be both elegant and intimately cozy, with its mustard-yellow walls, exposed wood, and fine water view. It also happens to be home to some of the freshest and most carefully prepared seafood in Maryland. Something as ubiquitous as fried calamari is so obviously better here than any you’ve had before—more tender, more savory, more crisp and greaseless. Gorgeous scallops wrapped in phyllo are plated with delectable red-pepper coulis and pesto. Someone here had the bright idea to enclose flakes of smoked trout in generous pieces of gravlax, and then lavish the dish with pickled onions and various roe for one of the best appetizers we’ve had in a long time. The menu features a constantly changing list of fresh seafood from different parts of the world, prepared according to your wishes. Recently, we had sumptuous Icelandic char with a tasty gremolada crust and incredibly rich beurre blanc. Service is top-notch, and the wine list offers both sensible choices and trophies. Caveats? Always make reservations (this place is popular) and leave your vegetarian friends at home (the menu heavily favors fish- and meat-lovers).

Wine Spectator's Award of Excellence 2004
www.winespectator.com