The Chesapeake Room

At TCR, CIA grad Chef Brian Guy prepares fresh ingredients, sustainable seafood, and heirloom varieties of grains and produce. Our recipes draw on the historic connection between the food of Maryland’s Eastern Shore and the Carolina and Georgia Lowcountry. Our TCR bartenders are crafting some inventive southern-inspired cocktails that start and finish meals perfectly. If you’re more of a traditionalist, we’ll mix up a classic martini, Manhattan, or whatever else you’re craving. Of course, be sure to ask about our wine by the bottle list.