Revivals may do fine on Broadway, but when restaurants that have actually been close up door return because that an encore, lock often find their audience has actually moved on.

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It's a various script, however, because that a brand-new Long valley seafood spot along the lines of a huge dining hit from the 1980s and also '90s, i m sorry is drawing many of the same human being who formerly lined up to obtain their crab, oysters and also shrimp at the inland location.

The Chesapeake Tavern, which opened throughout July, has crucial cast members native the days once the old Chesapeake bay Seafood Co. To be a large draw in its historic building. The structure has been renovated under the watchful direction that Keith Holmes, currently the owner (with his wife, Marcella) whereby he when served as basic manager. Executive Chef Anthony Theesfeld again is taking a bow because that his crab cakes, as popular as they were once he ready them indigenous the exact same recipe throughout Chesapeake's vault incarnation.

They're made through seasoning indigenous the J.O. Summer sprouts Co., which Theesfeld dubbed "a little an ext authentic" (at the very least in regards to a Maryland crab house) than Old Bay, the seasoning much better known in this region. The J.O. Product that he uses features celery salt, cayenne, paprika and mustard, among its other ingredients.

The crab cakes, include only sufficient cracker eyellowcomic.comoy the meal to tie them, are $22.99 for a half-portion, $33.99 for a full portion. Together Holmes speak patrons who comment about the price (which includes Creole remoulade, a vegetable, coleslaw and those fries), the crucial element is "real Maryland crab. I'm standing high on to buy Maryland crabmeat. Friend can't constantly buy food simply by price, and also if friend do, you're more than likely going to it is in disappointed sometimes. The crab cakes room something we're no messing roughly with."


Chesapeake just crab cakes and also fries in ~ the Chesapeake Tavern.

One thing that isn't the same at the Tavern as it to be at the Seafood Co. Are the entirety crabs that offered to arrive by the bushel to land on tables extended with brown paper. Us wielded small mallets to crack the shells for this reason we could dig the end the delicious meat in a messy funny ritual. Those crabs are tough to obtain in amount these days, Holmes said, while note patrons are much more sensitive come noise than they offered to be, for this reason it's i can not qualify the hammers and brown record will component of the step indoors again. Yet he didn't ascendancy it the end for patio dining in the future.

Theesfeld began in the restaurant service 25 years back as a dishwasher in ~ Chesapeake, wherein Holmes to be his boss. He functioned his method up to gift a line cook prior to attending the Culinary institute of America and going top top to together fine dining clues as phase Left and also Soho on George in new Brunswick.

He transitioned seamlessly come casual. Everything you'd mean from a seafood home is ~ above the wide-ranging food selection at Chesapeake: Peel and also eat Maryland-style shrimp ($12.99), lobster at market price, Middleneck steamers ($15.99 a dozen) and a selection of oysters. Want a little bit the everything? A seafood sampler for 4 runs $109.99.

Starters include a large plate that cornmeal and also Grana cheese-dusted calamari ($10.99). The cheese is used judiciously to make these squid stand out. The brand-new England clam chowder ($4.99/cup; $6.99/bowl) it s okay its personality plus from double-smoked bacon. Stuffed oysters ($12.99), Theesfeld's version of oysters Florentine, are richly blended with cream, spinach and also artichokes.

Fish specials, top top which each fish is provided with that state the origin, space the ticket if you're in search of something turn off the beaten route that provides Theesfeld a chance to draw on his good dining background. An example is pan-roasted black drum fish ($25.99), which doesn't have actually flavor that's also assertive. That goes well through a minted pineapple salsa and also sweet and sour rice because that a pleasant blend.


Whole roasted bronzino at the Chesapeake Tavern

The restaurant seat 116 and may market that out dining with an additional 50 to 60 seat this fall, but only when Holmes feels his team is ready to take on the extra responsibility. Holmes, who likewise ran Redwoods in Chester, own St. Moritz at Lake Mohawk. The $19.99 chicken schnitzel served there is additionally a star amongst Chesapeake's non-seafood items.

The mellow vital lime pie ($5.99) comes from St. Moritz, whereby Joel Cain is the head chef, yet the rest of the desserts room made at Chesapeake. They space no afterthought. Bailey's ireland ice cream cake ($6.99) from the old Chesapeake days supplies a cooling influence after a dose of spice.

There is always a shakedown period for restaurants, which have the right to be reflect in the service. The staffer who waited on our table was exemplary, check on anything us asked about if she wasn't knowledgeable about it and also offering samples of wine to try before us ordered a glass. The busboys were trying hard, but kept transferring plates to the not correct tables. No real harm there, because they rerouted there is no a fuss, however I'm sure they'll get their sea legs quickly as the Chesapeake focuses on smooth sailing.

Chesapeake Tavern

1 West Mill Road, lengthy Valley. 908-867-7102. Lunch: 11:30 a.m.-4 p.m. Mondays-Saturdays. Dinner: 4-9:30 p.m. Mondays-Thursdays, 4-10:30 p.m. Fridays-Saturdays, noon-9 p.m. Sundays. 3 stars

Cody Kendall might be reached at CodyDine Follow Cody ~ above Twitter
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