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The Fox’s Den was founded by two brothers and a nephew who truly appreciate what this country has to offer. Andrew and Chris Fox along with Thomas Burns are longtime products of the restaurant industry where offering value with quality on a consistent basis is a most difficult task. At Fox’s Den we strive to offer a great selection of American Beer and Spirits along with incredible comfort food anchored by our wood-fired brick oven pizzas. Americans push to be the best at everything. When we look at craft beer and spirits, America has excelled in producing the finest products that rival any around the world. We feel it is not necessary to look outside our borders to offer a great experience while also supporting the products made here
Relaxed, rustic-chic locale emphasizing locally-sourced small plates, gourmet pizzas & craft beer.
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Best Gastropub in Annapolis, MD | Fox’s Den | Gastropub near me
Welcome to Fox’s Den – The Best American Gastropub in the Area! … Step into Fox’s Den, your go-to spot for good vibes, great food, and a laid-back atmosphere.
Fox’s Den Online Menu | Best Gastropub in Annapolis
Pizza To-Go. Desserts. Fox’s Den Menu. 179B Main Street, Annapolis, MD. 179B Main Street, Annapolis, MD. ·. Open now. Pickup. Pickup. Delivery. Delivery. Pickup …
Food Menu | Fox’s Den
Find out more about Food Menu at Fox’s Den.
Reviews
Sergei Postalovski
An excellent gastropub for connoisseurs and food lovers, where you can enjoy dishes from an original menu — but pizza enthusiasts will love this place too. Although the menu covers a wide range (from signature dishes to pizza), everything is delicious and presented at the highest level. The gastropub also offers local, lesser-known craft beers. If you can’t decide what to try, go for the Fincity IPA — it’s an excellent choice.
… moreMakai Yee
Excellent food, not too packed, and okay service. This restaurant has done really well curating a modern yet cozy menu. I love how they push the bounds of traditional comfort food without it feeling soulless. Everything we ate had a perfect balance of textures and flavors. the proportion sizes were also generous for the price.
… moreAbby Chicorelli
Great atmosphere and food! Brussels sprouts were so yummy. I definitely recommend for a cozy and crowd-pleasing restaurant in Annapolis! Only negative thing was our server. She had terrible customer service and definitely needs some training.
… moreJoanna Salos
Our take out order was ready when I arrived. Everything was delicious and still hot. The pizza was full of flavor with every bite. The Brussels sprouts were cooked to perfection. Our meal was enjoyed during a sunset cruise.
… moreBen Woodard
Forkin’ Around: Fox Den Full Run
The honest rewrite. Chris crowned. “Duck fat” dragged.
Let’s set the record right, loud and clean.
The night didn’t belong to the kitchen. It belonged to Chris. One man. Full bar. Every seat loaded. And he kept that Old Fashioned flowing like he had six arms and a guardian angel. That dude is a service animal for the soul. Pay him double. Hell, put his name on a plaque.
Now the food.
Carrots walked in like they owned the building. Absolute knockout. Char perfect. Sweet center. Textbook balance. They were the star in a room full of ingredients trying too hard.
Salmon deviled eggs looked like they hired stylists. They were good, but all show before soul. Still, the presentation was elite.
Lamb meatballs had the right blueprint, but they needed more fat. Sauce great. Cheese great. Texture a little thirsty. Could’ve been prime but landed at almost.
And now the villain of the night.
The “duck fat” fries.
Except they weren’t duck fat.
They were canola.
Not even shy about it.
That is culinary identity fraud. That is oil catfishing. If you say duck fat, you better come with the gospel of richness… not this light, flat, overcooked crunch with no depth. That was thirty seconds too long in the wrong oil. Charge the kitchen with deception in the first degree.
But the night wasn’t lost.
Apple Bottom and Sausage Party hit the table like two late heroes kicking the door down. Apple Bottom dripping heat and honey like a sweet-salty fever dream. Sausage Party bringing straight muscle. Both pies saved the shift. Both brought the vibe back from the grave the fries dug.
I’ll still roll back through at 9 p.m. hungry as hell, but don’t you dare pawn off canola oil as duck fat again. I can squeeze the leftovers out of that canola into my gas tank to get home, but goddammit, don’t call it duck when ain’t nothin’ flyin’ in the Fox Den except my expectations leaving my body.
… moreThe honest rewrite. Chris crowned. “Duck fat” dragged.
Let’s set the record right, loud and clean.
The night didn’t belong to the kitchen. It belonged to Chris. One man. Full bar. Every seat loaded. And he kept that Old Fashioned flowing like he had six arms and a guardian angel. That dude is a service animal for the soul. Pay him double. Hell, put his name on a plaque.
Now the food.
Carrots walked in like they owned the building. Absolute knockout. Char perfect. Sweet center. Textbook balance. They were the star in a room full of ingredients trying too hard.
Salmon deviled eggs looked like they hired stylists. They were good, but all show before soul. Still, the presentation was elite.
Lamb meatballs had the right blueprint, but they needed more fat. Sauce great. Cheese great. Texture a little thirsty. Could’ve been prime but landed at almost.
And now the villain of the night.
The “duck fat” fries.
Except they weren’t duck fat.
They were canola.
Not even shy about it.
That is culinary identity fraud. That is oil catfishing. If you say duck fat, you better come with the gospel of richness… not this light, flat, overcooked crunch with no depth. That was thirty seconds too long in the wrong oil. Charge the kitchen with deception in the first degree.
But the night wasn’t lost.
Apple Bottom and Sausage Party hit the table like two late heroes kicking the door down. Apple Bottom dripping heat and honey like a sweet-salty fever dream. Sausage Party bringing straight muscle. Both pies saved the shift. Both brought the vibe back from the grave the fries dug.
I’ll still roll back through at 9 p.m. hungry as hell, but don’t you dare pawn off canola oil as duck fat again. I can squeeze the leftovers out of that canola into my gas tank to get home, but goddammit, don’t call it duck when ain’t nothin’ flyin’ in the Fox Den except my expectations leaving my body.
Nitrous Guy
Foxes Den has dough that is unique and special. Their crust has the depth and character of the 200-year-old Italian yeast strain, that it has been carefully propagated from for generations. “I like it a lot ”
Atmosphere is warm and easy. The people are friendly, say hi to Tommy, one of the owners.
… moreAtmosphere is warm and easy. The people are friendly, say hi to Tommy, one of the owners.
T A
Went for dinner with 10 with six kids ranging from 7-14 and adults. The pizza was amaze-balls ! Seems like a fun bar to hang out adults only as well. The downtown vibe and basement/cellar had a great ambiance. We made a reservation due to have 10 people but I think even if it was 2-4 people there would often be a wait. This was a Friday night at 5:30 but would recommend you make an RSVP.
… moreWill Brooks
Very few of the pizzas come with tomato sauce, which is a shame. The smoked carrots are very good but the brussel sprouts were a little too greasy for my taste. Duck fat fries very tasty.
They do not do split bills, which is slightly annoying.
… moreThey do not do split bills, which is slightly annoying.
Aya
Had a great experience! The Caesar salad, meatballs, and Old Fashioned were all fantastic. Service was very attentive and the atmosphere was lovely. Will definitely be back!
… moreDan Musiker
Definition of a gastro pub, great drink choices but the quality food is the real attraction. We’ve been a few times for a couple drinks and a few dishes but not complete dinner. Seating is limited so try to time your visit off peak hours. Looking forward to going again to purposefully get some pizza this time
… more