Brunch on the water
(Lloyd Fox/Sun Photographer)
I've been hearing good things lately about the food at the Severn Inn in Annapolis. It turns out there's a new chef, Philip Sokolowski, a former owner of Sam's Waterfront Cafe, also in Annapolis.
So for brunch tomorrow, how about sitting at a table with a water view, drinking mimosas and eating french toast "lasagne," which the Severn Inn's general manager, Jami Adkins, describes as involving "lots of cream and fruit"? ...
If that doesn't strike your fancy, the Sunday brunch buffet, served from 10 a.m. to 2 p.m., has an omelet station; a carving station for tenderloin, ham and so on; fish; crab bisque; waffles; chicken, shrimp, and tuna salads; smoked salmon; a dessert bar; and -- oh, yes -- the chocolate fountain, for dipping fruit and pound cake cubes. Mimosas and bloody marys are included.
The cost is $25.95, and reservations are a good idea.
Comments
we had lunch at the Severn Inn this past Sunday. This was the second time we were there, last time it was dinner for six. This past Sunday there was a bridal shower going on near the bar. We were in the large room with the water view of the academy. the food was fine but the service was terrible just like it was for dinner. They have had ample time to work out the kinks. I was very dissapointed with the service. Everything was late ! and when you order a soup, salad and a crab cake and they all arrived at the same time that's wrong. They need to straighten out the service. I will give it one more try
Posted by: dan magee | March 18, 2008 9:25 AM
Had lunch today at the Severn Inn. It is a very pretty restaurant with a lovely view. Unfortunately I don't have such glowing remarks about my lunch. The crab cake was pedestrian (at best). It came out shaped like a ramekin and was very dry on the outside and very wet on the inside. The crab meat was pale grey in color. Service was very nice. Maybe if I go back I will try something different. I certainly wouldn't order the crabcake again.
Posted by: Christine the Lioness | March 29, 2008 3:42 PM