164 main st.
Annapolis, Md. 21401
tel. 410.263.1985
fax. 410.263.1986
aqua terra, located midway up Main Street in historic Annapolis, places a strong emphasis on creativity and presentation. The name itself was coined from the two essential elements-water and earth. The cuisine draws its influence from the Pacific Rim and modern Eurasian cuisine.
We dined at aqua terra one evening with our friends Has and Katelyn and were impressed by the variety of menu items and the originality of the establishment itself. There is a large enough selection to please just about every palate. Menu selections change every 3-4 months to take advantage of seasonal delicacies. To get a sense of all that aqua terra has to offer, you'll have to make more than one visit.
The atmosphere is contemporary. Votive candles strategically placed on the tables provide an aura of intimacy while an open kitchen provides additional entertainment for those who like to watch a chef at work.
The wine menu is not extensive but offers a nicely balanced selection.
We started off our dinners with aqua terra salad, an abundant salad filled with crisp greens, well garnished with walnuts, grapes, and Roquefort cheese and properly dressed in blackberry Cabernet vinaigrette. Our other starter was beef tenderloin salad. Well prepared and proportioned, it featured thin slices of grilled tenderloin on a bed of spinach with goat cheese and tomatoes in tasty warm bacon vinaigrette.
aqua terra offers a few specials each evening, and the evening we visited one of them was grilled tenderloin with crab cake. Both components of this dish were well done. The tenderloin was perfectly grilled and the crab cake, made of jumbo lump meat, was tasty and moist. They were served with delicious sautéed bok choy, and the dish was laced with a miso emulsion.
The pan seared duck breast was a nice choice if you favor something sweet. Cooked perfectly, it was finished with a dried cherry port wine reduction. A nice combination was the spiced rubbed pork tenderloin accompanied by baby Swiss chard. Flavorful and tender, the pork was laced in a sweet whole-grain mustard and bourbon sauce.
If you love lobster, you'll enjoy the Maine lobster tail, which is poached in butter and served in a Japanese miso emulsion. The subdued taste of the miso enables the flavor of the lobster to dominate.
Alison Paige Chase and Ken Chase opened aqua terra 5 years ago. Both seasoned veterans of the dining trade, they had stayed in and visited many parts of the United States before they chose Annapolis as the place they wanted to open a restaurant together. Alison, who has 20 years' experience in the food industry, took the role of head chef. Ken, who has long experience managing restaurants, serves as the manager.
When it comes to desserts, aqua terra really shines. The homemade vanilla crème brulee was excellent. It was so delicious we were tempted to order a second. The passion fruit mousse was good, but the chocolate lava cake might be our first choice as the perfect note with which to end a dinner. It was both rich and delicious.
In 2004 the Chases expanded aqua terra's dining room and seating capacity by acquiring the building next door. The additional dining room enables them to serve larger parties, including wedding rehearsal dinners and such special events as wine dinners and a single malt scotch tasting. They told us to be on the lookout for an exciting 2006 spring menu.
Another opportunity to sample a variety of dishes is their tapas. As the aqua terra tapas menu explains, the tradition of eating small plates of food originated in the Andalusia wine making regions of Spain, with saucers placed over a glass of wine to keep out the little fruit flies. aqua terra offers an array of tapas dishes for vegetarians, along with delicacies featuring seafood, poultry, and meat.
Winter hours offer dining opportunities 5:30 p.m. to 10 p.m. Tuesday through Thursday, 5:30 p.m. to 11 p.m. Friday and Saturday, and 5 p.m. to 9 p.m. Sundays. They are closed on Mondays. A special menu will be offered for a romantic Valentine's Day dinner. Look on their Web site, aquaterraofannapolis.com, or call them for more information on hours and reservations.
Giles Syglowski is a chef, culinary instructor, and food services consultant. He is a graduate of the Lycie d'Eseignement Professional Hotelier in Metz, France. He and his wife Kathy, a member of the International Wine Society, have more than 45 year's experience in the restaurant industry.
Guide to Good Dining
By Gilles and Cathy Syglowski
February 2006
© 2004 - 2006 Aqua Terra of Annapolis
