County Executive Laura Neuman stood in front of this new restaurant with an enthusiastic group of Maggiano’s management and employees on hand, and cut a thick braid of pasta with a huge pair of scissors to signify the official grand opening!
Maggiano’s, located at the Annapolis Mall has a beautiful exterior entrance with tan awnings and bold black lettering, as well as an entrance from the interior of the mall. The renovation to this space is remarkable! There is a large bar area with seating along with leather-cushioned booths. The general dining room seats approximately 300 guests. The Old World look of the dark wood, tile floors, and red and white-checkered tablecloths is very pleasing to the eye.
Paul and I were lucky enough to attend this VIP and media event that included a chance to sample many of the wonderful and delicious menu items! We also had the opportunity to chat with Managing Partner Terry Gibbons and Executive Chef Andrew Swindell. Our server Vera, was on loan from the King of Prussia location for the opening, and her attention to detail and to her guests was amazing!
All images ©2013 Lois Villemaire
The feast began with yummy ciabatta rolls and several tasty appetizers: bruschetta, spinach & artichoke al forno with garlic crostini, crispy zucchini fritte with lemon aioli, and jumbo lump crab cakes with roasted red pepper sauce and arugula & tomatoes. The chef knew that he was taking a big chance in serving crab cakes in Annapolis – official home of crab cakes! I have to say that they were wonderful, made with lump crabmeat and a slightly crispy exterior. We were told that they are pan seared and then baked. I loved the zucchini and the crab cakes! Along with the appetizers, a chopped salad was served with avocado and house dressing, mustard vinaigrette. This was another favorite of mine.
For the main course, we were offered Rigatoni ‘D”, herb-roasted chicken, mushrooms, camelized onions & marsala cream sauce; Lobster carbonara, spaghetti, lobster, smoked bacon, snap peas, and garlic cream sauce; Beef tenderloins medallions with garlic mashed potatoes; and Chicken saltimbocca, fresh sage, prosciutto & provolone with spaghetti. Everyone at the table was impressed with the look and the taste of the food!
After all of this, three desserts were served! We managed a taste of the warm apple crostada with ice cream, tiramisu, and the New York style cheesecake with strawberries! All three were wonderful, but Paul and I agreed that the crostada was the best!
Chef Swindell let us know that a priority for Maggiano’s is the personal touch. Guests are encouraged to ask to speak with a chef about food allergies or preferences. This includes vegetarian, vegan, and gluten-free selections. He said that they truly enjoy the opportunity to be creative while serving the needs of diners.
The service and the food were outstanding and I highly recommend giving Maggiano’s a try! www.maggianos.com