Address and Contact Information
Address: 12 Ericsson Ave, Betterton, MD 21601
Phone: (410) 708-7348
Website: https://www.restaurantsassafras.com/
Menu Photos
Order and Reservations
Reservations: opentable.com
Related Web Results
Sassafras
Sassafras is a cottage restaurant in Betterton, Maryland overlooking the Chesapeake Bay and Sassafras River.
Sassafras Restaurant – Betterton, MD – OpenTable
Book now at Sassafras in Betterton, MD. Explore menu, see photos and read 43 reviews: “Amazing experience, intimate setting and delicious, creative, …
Chef Brings 12-Course Fine Dining to Quiet Betterton Beach
… Betterton. Her reaction is understandable: Sassafras is unlike anything Betterton’s 350 residents have seen before. Rural Kent County—Maryland’s …
Reviews
Eric Brothman
Paul and Scott have turned this small-town spot into a destination that puts most other restaurants to shame. The experience at Restaurant Sassafras was flawless. It wasn’t just the food (which was incredible, healthy, and high-quality); it was the atmosphere. Real candles, beautiful tableware, and a stunning cottage setting made it feel like a genuine escape from the artificial ‘luxury’ you find elsewhere. I loved the small counter service and the connection to the ingredients. It was well worth the hour-plus drive, and I can’t wait to return.
… moreNoah Hagan
I had a great birthday dinner at Sassafras. This is definitely one of the best restaurants I’ve been to in the US and definitely the best in MD.
The menu truly tells a story and teaches you about all of the great natural resources we have here. The processing methods are extensive including dry aging, fermenting, smoking, and many more. My favorite dishes were the poached oyster, raviolo with caviar and brown butter sauce, and the bone broth.
Plenty of drink options and truly unique NA cocktails. You can tell the bed truly loves what he is doing and this is a passion project. Serving eggs and meats that he raised and harvested himself takes true passion and commitment.
… moreThe menu truly tells a story and teaches you about all of the great natural resources we have here. The processing methods are extensive including dry aging, fermenting, smoking, and many more. My favorite dishes were the poached oyster, raviolo with caviar and brown butter sauce, and the bone broth.
Plenty of drink options and truly unique NA cocktails. You can tell the bed truly loves what he is doing and this is a passion project. Serving eggs and meats that he raised and harvested himself takes true passion and commitment.
Willie Cosner
If you are looking for a truly unique dining experience centered in and connected to the Chesapeake, this is the place for you. Each dish is thoughtfully curated with elements foraged, grown, and caught from the land, bay, and sea. Every course is a showcase of the best ingredients the region has to offer, expertly prepared and plated with one another, forgoing the frills.
It feels like you are simply at the chefs home and he has crafted an excellent meal for you and 7 other visitors. The chef and the sommelier cook and work in front of you all night. They are there to teach you about each dish and pairing but also engage in conversation and provide a special opportunity to really learn about them, the restaurant, and the region.
Some of our specific favorites from the night included rockfish with sumac sorbet, a slice of Maryland kiwi, and black walnuts, as well as a cheese course with local blue cheese, buttermilk caramelized onion ice cream, and aged black apple.
… moreIt feels like you are simply at the chefs home and he has crafted an excellent meal for you and 7 other visitors. The chef and the sommelier cook and work in front of you all night. They are there to teach you about each dish and pairing but also engage in conversation and provide a special opportunity to really learn about them, the restaurant, and the region.
Some of our specific favorites from the night included rockfish with sumac sorbet, a slice of Maryland kiwi, and black walnuts, as well as a cheese course with local blue cheese, buttermilk caramelized onion ice cream, and aged black apple.
Mike Borreggine
I still haven’t had time to fully digest the experience at Sassafras but, I can simply say one thing. No matter where you have dined in the past, this will unequivocally be one of the most unique food experiences that you have ever had.
Paul is a master behind the counter, the courses are creative and always interesting. Building each dish with ingredients, fresh and hyper-local, showcasing the amazing bounty of the Mid-Atlantic and Maryland’s Eastern Shore. Scott’s wine pairing (along with other fun beverages) is one of the best beverage pairings I’ve ever had the pleasure to enjoy with my meal. The dining experience is relaxed, never feeling rushed, both chef and sommelier happy to chat with diners and share the excitement of what is being served. However, execution of the dining experience from them, while perhaps going largely unnoticed by the guest, is delivered with pinpoint precision.
There is no question that we will be back to experience another lovely evening of food, drink and conversation, and we will have the pleasure of tasting even more of what this area and Sassafras has to offer.
… morePaul is a master behind the counter, the courses are creative and always interesting. Building each dish with ingredients, fresh and hyper-local, showcasing the amazing bounty of the Mid-Atlantic and Maryland’s Eastern Shore. Scott’s wine pairing (along with other fun beverages) is one of the best beverage pairings I’ve ever had the pleasure to enjoy with my meal. The dining experience is relaxed, never feeling rushed, both chef and sommelier happy to chat with diners and share the excitement of what is being served. However, execution of the dining experience from them, while perhaps going largely unnoticed by the guest, is delivered with pinpoint precision.
There is no question that we will be back to experience another lovely evening of food, drink and conversation, and we will have the pleasure of tasting even more of what this area and Sassafras has to offer.
Anna Cunningham
We loved our experience at Sassafras. The food, service, and atmosphere were all excellent. Chef Paul and Sommelier Scott were extremely gracious hosts, creating a unique and inviting experience. The menu included 12 courses, ranging from fresh seafood (who knew there was lobster that came from the mid Atlantic?), to fresh baked focaccias and vegetables straight from the chef’s garden. With a focus on fresh, local, and seasonal, we’re excited to see what will be on the menu next time.
… moreCharles Scott
Chef Paul’s culinary skills are amazing! The decor , menu , and quality of locally sourced ingredients make for an unparalleled dining experience. We’re fortunate to have such a high quality 5 star restaurant in Kent County. Once the secret gets out it will be hard to get a table . Better make a reservation while you still can . You won’t be disappointed.
… moreMarlena Allen
Highly recommend! Amazing culinary experience from start to finish. Innovative and delicious. We will be back!
… moreSteve Williams
Absolutely incredible. Took my wife here for her birthday, could not have been a better dining experience. The food was incredible, so flavorful. Paul and Scott create such an enjoyable atmosphere as well, very chill yet fun. Plan on making it in for the summer menu next year. Worth the drive and worth every penny.
… moreAlex Johns
A night at Sassafras is so much more than dinner, in part because it IS dinner. It isn’t fussy, it isn’t full of distractions and choices, it isn’t a battle of Look at Me moments. It is so much more special.
Sassafras is a welcome into Paul’s (owner/chef) imagination, spirit, and love of the environment, of cooking… dang it, of humanity. We his guests benefit from relationships he has built with suppliers of all kinds, each ingredient the result of a deep dive into that ingredient’s particulars.
This is an evening unequivocally about food, and about the gift of spirit that can be conveyed when one cooks for another. The food is fantastic. It is simply beautiful, balanced. This is simple like how an Armani suit seems simple, cuts a clean line, with no logos.
If you are ready to be welcomed, to appreciate others, to understand the gift of a chef who cares, then get yourself to Sassafras. Now. You will be glad you did.
… moreSassafras is a welcome into Paul’s (owner/chef) imagination, spirit, and love of the environment, of cooking… dang it, of humanity. We his guests benefit from relationships he has built with suppliers of all kinds, each ingredient the result of a deep dive into that ingredient’s particulars.
This is an evening unequivocally about food, and about the gift of spirit that can be conveyed when one cooks for another. The food is fantastic. It is simply beautiful, balanced. This is simple like how an Armani suit seems simple, cuts a clean line, with no logos.
If you are ready to be welcomed, to appreciate others, to understand the gift of a chef who cares, then get yourself to Sassafras. Now. You will be glad you did.
Josh Esrick
My wife and I dined here a few days after our wedding, to celebrate on our own. It was one of the best meals, and best experiences, we’ve ever had. Simply incredible food, drinks, service, atmosphere; everything.
… more