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, and enjoy a twelve-course tasting menu that reflects the tides, forests, and farms of the Chesapeake region.

February & March 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.

The weather is cold and frigid, though the days are getting longer. Spring soon. Until then we happily use our put-up preserves, combined with crisp Chesapeake shellfish, river fish, estate fowl, hearty beets, apples, salt pork…

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 Matthew, 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 promptly at 6:45pm; doors open at 6:30pm.

Lunch begins promptly at 12:15; doors open at Noon.

The experience lasts approximately 3 hours.

PLEASE NOTE: 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.

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?