Sassafras is a cottage restaurant in Betterton, Maryland, overlooking the Chesapeake Bay and Sassafras River.

We are currently accepting reservations for our Chef’s Counter—an intimate front-row seat for just eight guests, with one dinner service each evening. There, guests are served directly by Chef Paul Edward and his team, enjoying a twelve-course tasting menu that reflects the tides, forests, and farms of the Chesapeake region.

August & September reservations are now available. Future reservations are released on the 15th of each month for the following month.

Our menu celebrates hyper-seasonal, modern Chesapeake cookery. All seafood is wild-caught from Mid-Atlantic and Chesapeake waters, with the exception of a stunning caviar sourced from wild Mississippi River sturgeon.

Now in the heart of spring, we’re savoring spawning Rockfish, the first soft crabs of the season, foraged ramps and morels, rhubarb and strawberries from our local farmers, and much more.

In addition to our curated pairings—Wine & Beyond, Half & Half, and Non-Alcoholic—we also offer a full beverage menu featuring a thoughtful selection of wine, beer, spirits, and non-alcoholic options. Our sommelier, Scott Kollig, brings deep expertise and a passion for Chesapeake ingredients to every pour, with pairings and selections that complement the menu and reflect the character of the region.

Dinner begins at 6:45pm; doors open at 6:30pm. The experience lasts approximately 2.5 hours. Tickets are $158 per person, plus tax and service charge.

We are happy to accommodate tree nut allergies and pescatarian diets with at least 7 days’ notice—please email us at eat@restaurantsassafras.com to confirm. Kindly note that we are unable to accommodate other dietary restrictions or allergies.

Reservations are required.

For frequently asked questions visit our FAQ page.