Middleton Tavern

"This is a really cool place with two stories of bar and dining. Saw an excellent band in the pub while a piano man belted out classics upstairs. Had oysters on the half shell and they were fresh and delicious. Try the oyster shooter for something off beat."

"It was a very busy Sunday night, and all the restaurants in the area seemed to be on a wait, but Middleton Tavern was able to seat us right away. We were greeted very quickly by a nice server who took our drink orders. The menu is tiny, one page, with a very simple stripped-down approach, a handful of sandwiches, a few entrées with beef and chicken, and a smattering of seafood options. I wouldn't call it a seafood restaurant, but if you're in Annapolis, might as well try some. We had the crab balls appetizer, which was basically mini crab cakes. They were delicious, no filler, but definitely had more shells than expected. My date had the salmon entrée, which she said was awesome, and I had the brisket sandwich, which sadly was not impressive. The meat was a bit dry, and instead of it being sliced, it was shredded. The fries were very good though. Food arrived fast, and service was terrific."

"Things were okay. I like the oysters. The service was excellent, and it is a lovely place because it is the heart of Annapolis. It is a beautiful place for drinks and something small to share. There is still a lot of opportunity to grow in the dishes"

"Beautiful historic tavern with a lot of little details to pay attention to! We went on a Friday when they had live music playing on both floors. We didn’t get any food because it was after 10pm, but the drinks we got were very good. Though, I wish more places had bar food at the very least."

"This tavern looked charming and fun, but we were disappointed. The food was very average ( Caesar, Burger, Shrimp Stuffed Calamari). We each had a drink: a house Chardonnay advertised at $6 and a Lemon Drop Martini(worst lemon drop). Drinks took forever to arrive on a Tuesday evening. We were charged $10 for the Chardonnay and the calamari was cold. One and done for us."