To book a rehearsal dinner or wedding dinner at this casual American restaurant you’ll need to buy out the entire restaurant, which ranges from a minimum cost of $3,000 to $5,000 (before tax and gratuity), according to owner Michelle Hoffman, whose husband, Jeremy, is the executive chef.
The restaurant, known for its pickling, preserving and fermenting, will treat for guests to dishes that are organic, locally sourced and sustainable, when possible, Hoffman says.
“The menu can be customized,” she says. “We have something to meet all dietary preferences.”
Hoffman advises booking the experience at least six-weeks out.
The family owned restaurant boasts hundreds of bottles of wine — some as high as $2,500 a bottle. Its collection has repeatedly caught the eye of Wine Spectator. As for the food, you can’t go wrong with the steak. The restaurant, which dates back to 1921, was one of the first in Annapolis to serve top cuts of meat exclusively, which means it is also a great option for an anniversary dinner.
The restaurant housed in a contemporary-looking home in West Annapolis is known for its European comfort food and experienced Executive chef Frederik De Pue who brings years of fine dining experience to the restaurant.
Trained at Hotel school Ter Duinen in Koksijde, Belgium, De Pue has worked at a number of multi-starred Michelin restaurants, including the three-starred Alain Chapel in Lyon, France.
Guests can choose from favorites such as the mussel salad with brioche, garlic, parsnips and lemon dressing; the roasted organic farm chicken, which is sous vided for four hours and then roasted for an additional half-hour; the Maryland blue crab rolls, and Grand Marnier tiramisu.
The famed steakhouse — located in Live! Casino & Hotel — has an opulent private dining room that seats 22 guests. The restaurant’s Wine Room seats 12. And 100 guests can be seated in the restaurant’s enclosed patio area. Pricing is flexible at the restaurant, with prime rib dinner menus ranging between $75 and $105 per guest, not including tax and service charge.
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Jeremy Day, director of catering and conference services, Live Casino and Hotel, recommends that rehearsal dinners be booked between three to six months in advance of the dinner.
In addition to the prime cuts of meat and “Instagram-worthy seafood dishes,” Day says, the bar program at Baltimore’s Zagat-rated No. 1 steakhouse is exceptional. The restaurant features an exclusive blend of Maker’s Mark. “It adds to a unique dining experience that is steps away from one of the largest casinos in the country,” he says.
The restaurant has a nut-free certification from Kitchens with Confidence by MenuTrinfo, which ensures that most guests will not have a problem finding something to eat. And with indoor seating up to 170, a large rehearsal dinner can be accommodated. Standout dishes such as the herb-encrusted rockfish fillet; seasonal vegetable and mushroom risotto; and pan-seared scallops, will almost ensure that your guests will be satisfied.