welcome to sassafras

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 Sommelier Scott Matthew, enjoying a twelve-course tasting menu that reflects the tides, forests, and farms of the Chesapeake region.

September & October 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 Arkansas sturgeon.

As the weather cools we're looking inland: peppers, winter squash, apples and pears, foraged mushrooms... the first processed ducks and pork. And we look toward the Ocean.

In addition to our curated pairings—Wine & Beyond, Premium 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.

PLEASE NOTE: Kindly note that we are unable to accommodate dietary restrictions or allergies, with the exception of peanut and tree nut. Please ensure all of your accompanying guests are fully aware of our allergy and dietary restriction policies. In the event that you have an allergy or dietary restriction that we are unable to accommodate, you may elect to skip courses--we would be happy to pack your course for someone at home to enjoy. However, we cannot guarantee that your dishes are allergen free. Please contact the restaurant before making a reservation.

DURING OUR FALL/WINTER SEASON WE CANNOT ACCOMMODATE PESCATARIAN DIETS.

Reservations are required.

For frequently asked questions visit our FAQ page.

About Chef Paul Edward
My food is largely influenced by the Chesapeake Bay watershed and the people who’ve lived along its shores for centuries. When I was a boy I visited Historic Mount Vernon, where a farmer prepared Johnny Cakes over embers right there in the field along the bank of the Potomac. After having journeyed far and wide I think back to the time when fish was roasted over fire and corn was made into batter and baked over coals and the smoke of oak perpetually perfumed. I created Sassafras so I could penetrate time and stay there. Join me, won’t you?