Welcome to Restaurant 213

The James Beard Foundation The food at Restaurant 213 is far from your conventional Chesapeake Bay fare. A former apprentice of Roger Vergé in southern France, chef Jim Hughes prepares unpretentious, globally influenced cuisine inspired by the area’s plentiful ingredients. His menu tonight is paired with bold Peter Fanus wines from the Napa Valley. Read more about the event on May 16th, 2009, by clicking here to go to the JamesBeard.org website.

Prix Fixe Menus on Sunday
We are now featuring a five-course dinner on Sunday and Thursday evenings beginning at 5:00 p.m. for the modest price of $35.00. For an additional $15.00 we'll add a flight of wines for the First Course, Main Course and Dessert Course. For more information, or to make reservations call us at 410.677.4880.

Frommer'sFrommer's Discovers Restaurant 213
We are pleased to note that Frommer's guide for Maryland and Delaware features Restaurant 213 as a "Find" for "...those who love good food." "The plates are filled with silky sauces, which pair with fish and meat in a most heavenly way. The wine list runs 50 pages and includes descriptions, pictures of labels, and a chart listing which wine pair with the regular menu items." Restaurant 213 has been given the "Frommer's Exceptional" 3 out of 3 stars rating for quality, value, and service for 2010 and 2011! It's always nice when the national press takes note of our little restaurant.

DiRōNADistinguised Restaurants of North America (DiRōNA) Recognizes Restaurant 213
We are once again pleased to be recognized by a nation-wide organization. This time, DiRoNA will induct Restaurant 213 during their October convention in New Orleans. DiRoNA is very selective in their selection - only eight restaurants were selected for the 2008 induction. The DiRōNA Award of Excellence is bestowed upon only the most distinguished fine dining establishments. To be eligible, restaurants must be in operation, under the same ownership and theme, for a minimum of three years. The rigorous, anonymous, inspection process scrutinizes every aspect of the dining experience-food, wine, service, physical property and décor. To date, fewer than 800 restaurants have received the designation. We have now been selected in 2008, 2009, 2010, and 2011!

Are you a Restaurant 213 VIP? If not, you should be!
If you enjoy fine dining on the Eastern Shore, then you need to be a 213 VIP. We provide monthly emails to our VIPs advising them of coming special events such as wine dinners, entree features and our occasional special. In order to be included on our VIP all you need to do is sign up for our Newsletter by filling out the form to the right and we'll add you to our list. We promise never to share your email address with anyone else or to use it for any other purpose than to notifiy you of 213-related events.

Wine Enthusiast MagazineWine Enthusiast Recognizes Restaurant 213 with "Unique Distinction" Award
Wine Enthusiast Magazine has cited us in the restaurant "hot picks" for 2007, 2008, and 2009 with their "unique distinction" wine award. This award is the 2nd highest level awarded by this recognized wine magazine. We are one of only five restaurants in the entire state of Maryland to receive this award from Wine Enthusiast and the only restaurant on the shore to be so honored. We are, of course, humbled that our little restaurant on the shore continues to be recognized for our committment to fine food and great wines.

Wine SpectatorWine Spectator Recognizes Restaurant 213 with "Award of Excellence"
We are very proud to announce that we have again been recognized by Wine Spectator magazine (circulation 4.7 million) with an "Award of Excellence" in recognition of the depth, breadth and quality of our wine selection. The award is published in their 2007 Dining Guide edition. Restaurant 213 has been given this award every year since 2007! We have also been named one of the "Best Restaurants In America" by The Wine Spectator.

We recommend that you take the time to look over our award-winning wide selection of high-quality wines available in all price ranges. Many of our wines are available by the glass and will complement any dining selection making a great meal into a memorable experience at Restaurant 213. If you have a question about our wines (by the glass or bottle), our wine list or would like a recommendation from Chef Hughes, be sure to ask your server.

Coastal LivingCoastal Living Cites Restaurant 213 as a "Top 10 Staff Favorites"
The September 2006 edition of Coastal Living magazine (circulation 3.5 million) lists Restaurant 213 as #5 on their list of Top 10 Staff Favorites. Senior Editor Steve Millburg notes, "...Restaurant 213 offers a blissful dining experience. Chef-owner Jim Hughes' "fine American food with global influences" encompasses lots of seafood, prepared and served with care, flair and a refreshing lack of pretension."

The Daily TimesThe Daily Times Raves About Restaurant 213 in "The Dish"
The Daily Times staff writer Kim Mitchell says, "...Hughes puts a lot of extra thought into it and adds extra touches to make the dish unique. Hughes combines the freshest ingrediens - lobsters from Maine, scallops, shrimp, mussels and clams from the West Coast."

Fine Dining on the Eastern Shore of Maryland
Jim Hughes is a seasoned professional and Executive Chef having opened several full service hotels including the "flagship" J.W. Marriott in Washington DC, Marriott Rivercenter in San Antonio, Texas and the Marriott Resort and Spa in Palm Desert, California. He is a Chef Rôtisseur of the Chains Des Rotisseurs a professional culinary association whose membership is by invitation only. He has participated in nation-wide culinary competitions receiving over 12 medals and awards from the American Culinary Federations including Best in Show, Special Judges Award and Gold and Sliver medals. He has catered events in the White House to include President Ronald Reagan, Egyptian President Mabarak, German President Kohl, King Fahad of Saudi Arabia, then Vice President George Bush, First Lady Nancy Reagan and Mr. James Brady. He was recruited by the University of Maryland Eastern Shore's School of Hotel and Restaurant Management to establish its Culinary Arts program in 1994. He cooked and studied under Roger Verge at the three-star (highest Michelin rating), Le Moulin de Mougins restaurant in Mougins, France.

Mystery Reviewer Praises 213
The Daily Times published a glowing review of Restaurant 213 on January 19th. Excerpts from that review can be found by clicking here.

Simply The Best!

Hours of Operation:
Tuesday - Sunday: 5PM to 10PM
Reservations: 410.677.4880

Testimonials

"A visit here is like a pilgrimage to a shrine of good taste-and good tastes... 213 is worth remembering-whether to celebrate a special occasion or, more likely, to make it one."

- Mary Lou Baker
Chesapeake Life

"Diners looking for great food should take heed: Hughes is at the very top of his game right now; we think it's the best game in town."

- Mystery Reviewer
Go! Magazine

"It was definately one of the better events to have taken place at the foundation in quite some time"

- Al Thanhauser
General Member of the James Beard Foundation

"Hughes puts a lot of extra thought into it and adds extra touches to make the dish unique. Hughes combines the freshest ingrediens - lobsters from Maine, scallops, shrimp, mussels and clams from the West Coast"

- Kim Mitchell
The Daily Times Staff Writer

"The menu was a real blockbuster, a real tour de force for Jim"

- Al Thanhauser
General Member of the James Beard Foundation

Restaurant 213 Reservations