Tomorrow morning, Food Network alum Chef Teddy Folkman introduces BAROAK Cookhouse & Taproom, a casual neighborhood dining spot serving mussels and frites with a twist and an inspired selection of international and local craft brews.
Located at the Loews Annapolis Hotel, BAROAK is influenced by the best pubs and taverns in America and Belgium. Artfully presented knife-and-fork dishes like Steak Frites and Crab and Lobster Mac & Cheese are complemented by the chef’s signature moules (mussels) and a collection of brick-oven flatbreads, perfectly-cooked burgers, stacked sandwiches, and fresh entrée salads.
BAROAK is open for breakfast, lunch and dinner daily. The restaurant also offers a full Saturday and Sunday brunch menu, complete with French Toast “Stix” with Roasted Peaches, Sour Whipped Cream and Bourbon Maple Syrup; Buttermilk Pancakes; Biscuits and Gravy; and Cast Iron Lobster Hash with Shredded Potato, Caramelized Onions, Roasted Peppers, Fried Egg and Old Bay Hollandaise.
“Our goal for BAROAK was to create a warm and welcoming dining experience with innovative food and drinks and a cozy, neighborhood feel. We found the perfect spot for this concept here in Annapolis, and we are so excited to welcome locals and visitors,” said Folkman. “The neighborhood has been very welcoming and it’s wonderful to be a part of the Annapolis restaurant scene.”
BAROAK (pronounced Bar Oak) is a reference to Annapolis’ Baroque-style street grid, which features radiating avenues intersecting in circles, a conceptual tie to great European capitals designed in the same vein. The name clearly conveys the bar-centric food concept and refers to wooden casks in which many beers are aged, highlighting the restaurant’s robust Belgian and craft beer menu.
Folkman has spent the past decade pursuing his passion for the culinary arts, working in some of the DC area’s most exciting establishments. BAROAK is his first venture in Annapolis. As executive chef/owner of Granville Moore’s in Washington, DC, Folkman was awarded Best Mussels in DC for the past seven years in a row. His mussels were even victorious against Iron Chef Bobby Flay in a “Moules Frites” battle on Food Network’s “Throwdown with Bobby Flay.”
At BAROAK, guests can select from a variety of mussels plates, such as Marinière with Classic White Wine and Herbs, Crème Verde with Tomatillo, Onions, Jalapeño, and Cilantro Cream and Bleu with Pork Belly, Bleu Cheese, Leeks, Spinach, Preserved Lemon and White Wine.
Drinks here are never an afterthought ¾ they’re an integral part of the dining experience. BAROAK offers 14 beers on draft as well as a rotating selection of more than 60 bottled and canned Belgian and craft beers. As a nod to the ever-growing brew menu, greeting guests upon arrival is a bottle cap-crafted mural of a beer-drinking lion inspired by the Belgian coat of arms.
Inside, BAROAK is warm and textured, moody and modern ¾ the perfect place for an evening out on the town, a business lunch, and just about everything in between. A bustling open kitchen serves as the backdrop for the dining experience, which is enveloped by the restaurant’s lively and energetic atmosphere. A juxtaposition of elements within the space ¾ reclaimed surfaces and vintage furnishings balanced by more modern light fixtures and art ¾ create a completely unique vibe. In addition to traditional seating, dining options include social tables and outdoor dining complete with warm and welcoming fire pits along the terrace.
BAROAK holds Happy Hour every Monday – Thursday from 4:30 – 6:30 pm, with Bavik and Fordham Drafts for $4; Cocktail of The Day for $6; and Frites for $5. On Mussel Monday, all mussels are $12 all day long. Tuesday is Neighborhood Night where locals take12.6% off their bill. Wednesday Flight Night offers draft beer flight specials for $10. Big Bottle Sunday opens up large format, hard to find beers.
BAROAK is located at 126 West Street at the Loews Annapolis Hotel. Valet parking is available at the hotel entrance. For more information and to view the complete menu, go to http://baroakannapolis.com.