The latest establishment by Kevin Plank, Rye Street Tavern, made its debut last night.
The Port Covington restaurant helmed by James Beard Award–winning chef Andrew Carmellini is located at the Sagamore Spirit distillery and will serve up fare with lots of Eastern Shore influence.
According to the Rye Street Tavern website, the restaurant is intended to evoke the neighborhood taverns of Baltimore’s industrial era, when locals and visitors ate, drank and told stories at the local saloon. The menu features locally-grown ingredients, farm-raised meats, sustainable seafood and raw bar, and, of course, Maryland crab.
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