A Welcome from Chef Brendan Keegan:

As the temperature warms up, the blue heron replace the canadian geese, marking the beginning of a great time of year. Inspired by our local markets' produce and familiar food memories, I have created a new spring summer menu featuring the best of what the region has to offer Locally grown corn will be here soon, Chesapeake Bay oysters, and strawberries to name a few.

My menu also showcases things that I like to indulge in; some of my favorite dishes: Grilled Quail with a Corn Bread Salad, Oven Broiled Jumbo Lump Crab Cakes with Fried Green Tomatoes, and Cornflake Crusted Flounder with Basil Potato Salad and Sweet Corn Cream.

My partner and Wine Director, Brian Fox is always pleased to advise your wine selections, be it to find old favorites or to discover something new. Please join us and our team at 208 Talbot to enjoy the best that the season has to offer.

I look forward to seeing you as our guest soon.
Brendan Keegan | Owner and Executive Chef


Sun - Thu 5 - 9
Fri, Sat 5 - 10
Closed on Monday

Winter Hours
Tue - Sat.
Open at 5pm til ~
Closed Sun/Mon