Bas Rouge
Maryland
Bas Rouge brings a European dining tradition to historic Easton, with a kitchen drawing on the farms and waters of Maryland's Eastern Shore. Executive chef Phil Lind's menus sit within Bluepoint Hospitality's wider culinary programme, overseen by Harley Peet. Prix fixe meals and a six-course tasting menu combine regional ingredients with French and wider European techniques. Dishes have included blue crab with avocado mousse and apple-melon aguachile, branzino with fennel and mussels Provençale, and crab cake Wellington with vegetable succotash. Antique silver service and a guéridon trolley give the dining room a formal character. The extensive cellar ranges across France, the United States, Germany, Austria and northern Italy.