Join us
Sassafras is a cottage restaurant in Betterton, Maryland overlooking the Chesapeake Bay and Sassafras River.
April & May: Preview Dinner Series
As we put the final touches on the restaurant, we invite you for a first peek at our intimate Chef’s Counter. With 6 seats, the Chef’s Counter is the heart of our open kitchen, where you’ll be served a prix fixe, multi-course seafood forward menu directly by the people who cooked it. The menu features hyper-seasonal modern Chesapeake Cookery, and changes daily based on the availability of local products. Our fish are wild caught from Mid-Atlantic waters, except for a stunning caviar from wild caught Mississippi River sturgeon. This early spring, we are looking forward to Chesapeake Blue Crab, spawning rockfish, foraged morels, forest herbs and greens, and rhubarb and asparagus.
Offered, at an additional charge, are abbreviated alcoholic and non-alcoholic beverage pairings or a quaint menu of potations by the glass.
Reservations are required.
For frequently asked questions, like information on allergies and dietary restrictions, visit our FAQ page.
April dates now available. May reservations will be available soon.
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?
Find us every Saturday at the Chestertown Farmers Market
Proprietors: Paul Edward & Caroline Benkert
Beginning in June we will offer a nightly, pre fixe menu to 20 souls Wednesday through Saturday at 6:30pm.
Farmers Market Update
Farmers Market Update
We’re back at the market this week!
Saturday 3/22: 8am-12pm
FRESH FISH
Rockfish
Fluke
Monkfish
PREPARED
Smoked Tuna Dip
Blue Catfish Cakes
Spring Rockfish Chowder NEW
Polenta Sourdough Loaf