This review appears in The Washington Post’s 2015 Fall Dining Guide.

The minced pork lettuce wraps at Preserve in Annapolis. (Scott Suchman/For The Washington Post)


The best food news out of Annapolis this year was the debut of Preserve, an American notion from husband and wife Jeremy and Michelle Hoffman, who came from Restaurant Eve in Alexandria, where he cooked and she captained. Some dishes — a funky fondue made with dried corn, a peppery chicken pot pie that swaps egg noodles for a pastry cover — mine the chef’s origins in Pennsylvania Dutch country. Others — minced pork lettuce wraps, griddled rice cakes heaped with sunchoke chips and ignited with harissa — suggest a kitchen cooking in the moment. True to its name, the restaurant, whose sail-cloth-like fabrics link it to the waterfront, embraces All Things Fermented. Taste the tang in the sauerkraut salad tossed with bulgur? See the preserved lemons on the shelves? You’re likely to find yourself in a pickle, relishing every moment.→

2 stars

Preserve: 164 Main St., Annapolis, Md. 443-598-6920.

Open: Lunch Wednesday through Friday, dinner Wednesday through Sunday, weekend brunch.

Prices: Lunch/brunch entrees $11 to $15, dinner entrees $20 to $29.

Sound check: 74 decibels / Must speak with raised voice.

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