Our chefs are on a quest to return Chesapeake Bay cooking to its fundamental elements. They start with the day's catch — fresh rockfish, flounder, crab and oysters — and pair it with seasonal vegetables just picked from neighboring farms. Then they cook with a light touch that unlocks the food's natural intensity. It's a primal taste of the Bay like you've never had before and a fine dining experience you won’t soon forget.
Stars will be observing seasonal hours through March 2019 and will be closed for lunch and dinner Sunday and Monday.