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DiRoNa was established in 1990 to promote the fine dining industry. This non-profit organization conducts independent restaurant inspections and offers the only fine dining guarantee in North America. 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. |
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For the 3rd time in the past year, we have received an award from the national press. This time, Wine Enthusiast magazine has cited us in the restaurant "hot picks" for 2007 with a their "unique distinction" wine award. This award is the 2nd highest level awarded by this recognized wine magazine. We are, of course, humbled that our little restaurant on the shore continues to recognized for our committment to fine food and great wines.
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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." October 4, 2006. |
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The September 2006 edition of Coastal Living magazine 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." |
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We are very pleased to announce that Restaurant 213 has been recognized by Wine Spectator magazine with an "Award of Excellence". We are very please to be only one of a small handfull of restaurants within the stateof Maryland recognized with this prestigious award. |
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"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." Go! Magazine Mystery Reviewer, January 19, 2006.
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"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."
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Chef Jim Hughes was awarded a Bronze Medal during the 1980 Olympic games in Lake Placid, New York. Chef Hughes was part of a United States culinary Ice Carving team that place 3rd with their 160 ton carving. |
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Restaurant 213 has been awarded "Best Gourmet Dining" during 2004, 2005, 2006 and 2007"Best Chef" in 2004 and 2006 and 2007and "Most Creative Menu in 2006 by Metropolitan Magazine. |
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Chef Jim Hughes 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 Federation's 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, and First Lady Nancy Reagan. |
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"Chef/Owner Jim Hughes has catered to presidents and princes...Our first entree, Seared Niman Ranch Lamb Loin 213, was outstanding...{the loin}...was outrageously delicious...Our desserts were wonderful too...the food is fabulous." Go! Magazine Mystery Reviewer, April 16, 2004. |
Chef Jim Hughes (Class of 1975) was recognized by Johnson and Wales University as Distinguished Visiting Chef® (DVC) #64 in 1999. This highly prestigious award is designed to recognize superior culinary acheivement and includes many of world's greatest names in the kitchen. Other DVCs recognized have included: Emerill Legasse, Paul Prodhomme and Jacques Peppin. |
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"Whether Smoked Duck Taco, Crayfish Tamale, Zuni Corn and Carrot Chowder, Frog Legs Rio Grande or the Santa Fe Coffee Cup Dessert, the creations of Chef Hughes were not only wonderfully pleasing to the palate but equally enoyable to the eye. A new level of Southwest cuisine presentation, to which I previously had not been privy, was reached." Bill Stephens, San Antonio Express-News, October 1986 |
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Restaurant 213 was recognized as having the finest "Ambiance" by The Daily Times, Gannett Publishing and WICO Radio on August 19, 2005 |
Reservations:
410.677.4880
| ©2006 Restaurant213