Level with me

 

This year, my Fourth of July was spent in Annapolis with my Aunt and Uncle. Having spent time in Baltimore before, it was nice to try another part of Maryland’s food scene. We wanted to watch fireworks at the harbor in Annapolis, so it made sense to get there early for diner, so we got on the Level.

Level is an eclectic, small plates restaurant with flavors from all over the world. Our party consisted of six people, so that meant we got to sample a quite a few items from the menu. Our meal started with cocktails. Level makes all of their bitters and juices in-house. My Bourbonapolis was fruity, yet still woody with notes of smoke and leather to counteract the sweetness. The 360 gimlet was topped with a lime foam, made with egg whites, simple sugar, lime, and sprayed from a nitrous oxide dispenser. The cocktail was supremely easy to drink, with the foam adding a smooth sweet note that played well with the sour lime (to include grated rind). The “Staff favorite #2” was equally as curious. Also topped with foam, this time it was flavored with hibiscus syrup. A blend of raspberry, lemon, and lime came together with rum and sugarcane for a uniquely tropical summer beverage. Lastly, the “Angels and Demons” was a blend of St. Germaine, micro cilantro, tequila, lime, and habanero pepper. Served in a small glass, the lime kool-aid-colored drink hit first with a honeyed herbaceous note, but the heat lingered and tingled. Quenching the spice with another sweet sip only redoubled the heat, making putting the cocktail down difficult.

The plates were as varied as the cocktails. We order one plate per person and ate at our leisure. My first round was a bison slider. Completed with a roma tomato, bread and butter pickle, served on a potato bun, these meaty bites were tender and juicy. My preference would have been to have them closer to medium/rare, but they were no less succulent for being well done. Raviolis were another plate, stuffed with a sweet pea puree and served with feta cheese. Sweet, salty, creamy, and smooth combined for a luxurious mouthfeel unexpected of raviolis packed full of vegetables. Fried Brussel sprouts came during round two. Halved and fried, they were a dark green and in some places, black. They were crispy on the outside with a hint of honey drizzle and a bite of goat cheese. The frying didn’t quite get through to the center of the mini cabbage, leaving a little raw afterbite.

 My second plate was rockfish (pictured). The fish was seared crispy on the outside. Unmarinated, the flavor of the fish came through as it was topped with a pineapple salsa. A sweet/hot, watermelon jolly ranger-colored sauce was swizzeled next to it, and paired well with the fruit concoction. Basmati rice and black beans served as a base for the fish. While executed well, the rice and beans didn’t seem to match with the rest of the plate. Another seafood plate was seared scallops. Clean, fresh, mildly oceanic, they were topped with a potato leek bisque and finished with jalapeno scallion oil to add a hint of heat. Perhaps the favorite dish of the night (we ordered two) was the seared butcher steak. Cooked medium rare, served on a smear of sweet potato puree, the beef was cut on the bias and presented on an elongated plate. Orange contrasted with the dark sear contrasted with the bright green chimichurri and micro cilantro. Rich meaty flavor came through the rich potato and tangy sauce.

We decided to forgo dessert in favor of a better spot to see fireworks. The whole weekend was wonderful and I very much appreciate the hospitality of my aunt and uncle. Happy (belated and back to work) 4^th of July.