6 Best Restaurants in Annapolis and Southern Maryland, Maryland

There's often a line of hungry diners waiting for a table at this comfort-food haven located on the city dock, where the portions are generous, and the service is first-rate. You can enjoy breakfast all day—Benedicts and omelets are top sellers, as are the chicken and waffles and the shrimp and grits. If you've saved room for dessert, try the homemade peanut butter cup or the "shortcake" made with a Belgian waffle and topped with ice cream, strawberries, and whipped cream.

You can walk, catch a water taxi from City Dock, or drive over the Spa Creek drawbridge to this local favorite in Eastport. Whether you dine indoors or out, the view of historic Annapolis and its harbor is spectacular. Any of the entrées, including the herb-encrusted rockfish or grilled filet mignon, can be turned into a four-course meal with the addition of soup, salad, and dessert.

Deli sandwiches (many named after local politicians), burgers, subs, crab cakes, and milkshakes are the fare at this very busy counter-and-booth institution. Baltimoreans Ruth and Chick Levitt purchased the building, built in 1899, in 1965. Their son Ted and his wife, Beth, continue the business today. Don't plan on placing an order at 8:30 am on a weekday or 9:30 am on a weekend—that's when the place stops to say the Pledge of Allegiance.

In the shadow of the state house, this understated establishment has long held a reputation for quality food and attentive service that ensures bustle year-round, especially during the busy days of the legislative session (early January into early April) and special weekend events at the Naval Academy. The menu clearly reflects the city's maritime culture, but also has seasonal specialties. The sidewalk café is open, weather permitting, April through October.

Jars of pickled chard stems and radishes, preserved lemons, and pepper jelly line the shelves at this lively spot on Main Street run by a husband-and-wife team who both have impressive culinary resumés and a shared passion for pickling, fermenting, and preserving. The chef's roots in the Pennsylvania Dutch country shine through with chicken potpie, pork and sauerkraut, and a Dutch hash and liverwurst sandwich.