An upscale match of urban and rural stylings that features more than prime cuts of beef and sublime fish dishes.. The Scene Non-smokers are seated in the cozy dining room with linen-covered tables strategically placed around a stone and oak fireplace. Subtle overhead lighting and candle lit centerpieces add class, and menu-reading ease. Meanwhile, smokers are seated in the charming adjacent room, or in the spacious lounge with sports-bar decor. Both the spaces are illumined by unique fish-wired fiber optics that achieve the illusion of star-filled skies.
The Food Meat and fish may be the advertised draws, but appetizers are where the Chesapeake excels. The hot banana peppers, filled with veal and sausage and topped with tomato sauce and mozzarella, give flair to a pub-grub standard; the captain's wheel of provolone, breaded, fried then smothered with marinara sauce is almost a meal in itself. Impressive in size only, the 22-ounce, bone-heavy signature porterhouse is overcooked and underseasoned, the broiled-with-butter-and-white-wine lobster tails are a better choice.