The new restaurant—in the space where Fins used to be—serves “contemporary American bar cuisine with a focus on local and game-oriented dishes,” according to its Facebook page.
Co-owner Mel Carter says that type of cuisine “from a business standpoint is trending. It’s up and coming.” But he also has a personal tie.
“I grew up with it,” explains the Kingsville native. “My family was big into fishing and hunting in Maryland.”
The menu looks delicious with appetizers like duck-confit spring rolls and potted rabbit pâté, sandwiches like bison cheese steak and wild-boar burrito, and entrees, including pheasant pot pies, spaghetti and lamb meatballs, and wasabi-pea-encrusted tuna.
There are also sliders, pizzas, soups, salads, and typical bar fare like wings, chicken tenders, and burgers. Brunch will be offered in the future. The chef is Jeremy Thatcher, a former executive sous chef at Blue Hill.
The décor is modern but contemporary in the style of Blue Hill, Mell says. Be sure and check out the A. Aubrey Bodine photos on the walls. A nice Baltimore touch.
Photo courtesy of the Tavern on the Square’s Facebook page