Middleton Tavern
What's Up? ANNAPOLIS
April 2001

There was a time not long ago (OK, maybe this last century) when George W. the General, not the Prez-could have stepped into Middleton Tavern for a pint and felt right at home. Not anymore. There's a nice bar beyond the dining area, but a pub it's not; there's pop music on the sound system, but no flutes or dulcimers to soothe the savage diner.

But on weekends, there's a piano bar upstairs, and there's always a lovely fire in the downstairs fireplace. The main level is nicely divided into three sections, the bar area being one, which creates a nice sense of intimacy. The same menu is used throughout, extensive enough to cater to a wide variety of diners.

In homage to the 18th century fishing community into which Middleton was launched, fish and shell fish are prominent among the appetizers and entrées, but there are ample pastas and meats as alternatives. Look for traditional Clams Casino and Oysters Rockefeller as well as Smoked Chesapeake Bluefish, served with a white pepper horseradish dipping sauce. Besides the ubiquitous Crab Cake, consider Pan Seared Grouper with mango lime butter or Broiled Rockfish, a house specialty.

As an alternative, try a Middleton classic: Cuban Black Bean Soup. The Signature Sandwiches and Wraps-including a pan-seared Ahi Tuna Burger with sambal aioli and picked ginger salad-are fine lighter fare. A real departure from the expected is The Corner Deli serving a Classic Reuben and a Capitol Melt: turkey, ham, tomato and muenster grilled on whole wheat with a spinach-ginger cream sauce. There's The Waterman and a Dockside Classic, but both belie their maritime monikers, with ingredients more Manhattan than Maryland.

When the weather's warm, the front porch is a prime people- and traffic-watching site - and a perennial visitor lure. Please, General, have a seat.