Sassafras

At the heart of our open kitchen, the Chef’s Counter offers an intimate front-row seat to the evening’s preparations. With just eight seats, this experience is personal and immersive—guests are served directly by Chef Paul Edward and Sommelier Scott Matthew. The twelve-course, prix fixe tasting 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 and Chesapeake waters, except for a stunning caviar from wild caught Mississippi River sturgeon. In the heat of summer we're enjoying softshell crabs, Rockfish, invasive species, heirloom tomatoes, squash blossoms, foraged greens and berries, and much more. Offered, at an additional charge, are fine potations by the glass, and three beverage pairings: alcoholic, non-alcoholic, and a blend of both. PLEASE NOTE: We are happy to accommodate tree nut allergies and pescatarian diets with at least 7 days’ notice—please make a note on your reservation, and email us at eat@restaurantsassafras.com to confirm. Kindly note that we are unable to accommodate other dietary restrictions or allergies. We recommend ensuring 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. A 22% service charge is included in the prepaid reservation total and will also be applied to any additional purchases during your visit. Additional gratuity is not expected. We are happy to open and serve to you special bottles of wine that you've been saving. Our corkage fee is $75 per 750ml bottle. Doors open at 6:30pm. Dinner service begins at 6:45pm. We kindly ask that you refrain from ringing early, as we are busy preparing for you.