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Annapolis' Dry 85 and Red Red Wine Bar to soon open in Ocean City

The exterior of Dry 85 in Annapolis. A second location, along with a second Red Red Wine Bar restaurant, will soon open in Ocean City, said owner Brian Bolter.
The exterior of Dry 85 in Annapolis. A second location, along with a second Red Red Wine Bar restaurant, will soon open in Ocean City, said owner Brian Bolter. (By Paul W. Gillespie / Capital Gazette)

Dry 85 and Red Red Wine Bar, two Annapolis restaurants, will soon open second locations in Ocean City.

Known for its bourbon selection, the former opens Friday, while the latter — a wine bar that serves pizzas — opens Dec. 1, said owner Brian Bolter.

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Both located at 12 48th St., the concepts are split inside a previously vacant 4,600 square-foot building near the Gateway Grand condominium complex, he said.

Bolter said he and his wife — who’ve had a home in and around Ocean City for the last 15 years, he said — feel confident opening in a beach town, even months after its busy tourist season.

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“We’re opening in the winter as a way to let the locals get to know us, and for us to be able to meet new friends,” Bolter said, “and also work out the kinks before the summer.”

Open daily at 11 a.m., both restaurants will open year-round, he said. They are licensed to stay open until 2 a.m., Bolter said, but daily closing times for both eateries have not been finalized.

The approaches to both restaurants’ food and bar programs will remain the same, according to Bolter. Dry 85 will have more than 140 whiskeys, craft beer and a cocktail menu, while still serving food items like burgers, pork chops and wings. Red Red Wine Bar offers hand-tossed pizzas, and a wine list with more than 35 options by the glass.

Bolter, who opened the original Red Red Wine Bar in 2011 and Dry 85 in 2013, said he has noticed a shift in what Ocean City residents and visitors are looking for when dining out.

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“It’s a destination where I feel there is a growing appetite for elevated dining and drinking options,” he said. “We thought it was a no-brainer.”

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