Harry Browne's Restaurant — Restaurant in Annapolis

I'm going to write this in a two fold fashion. First off I will start with the food, then move onto the service and management. Well, I take that back, I'm going with more of a three fold format, as I believe that food prep, management of food and storage is very important.

I will say that the bar menu is pretty good. The burger is one of the best in town and a great value during happy hour. That goes to the basic Manhattan and martini as well, if you have the right bartender making it (I can't say that the drinks are consistent since the turnover at HB is the highest in Annapolis). A few other dishes on the bar menu are good. Love the chicken parm. The calamari is mediocre and the Thai sauce is deplorable, do yourself a favor and order it with marinara as a replacement. That all being said service will be slow up there for food as the bar staff is not supported by anyone. This means that they are expected to serve the bar, make the drinks for the dining room and any party/parties that may be going on. So I recommend a bit of patience at the bar as they are doing their best while being abandoned by managment/ownership.

As for the kitchen, they have a good team in place that for the most part truly care about what they put out for their customers, I personally believe this is led by Dennis, whom is not the head chef. That beings said, Chef is a great individual, with a story and conviction for many things that is not my place to articulate. As for being a head Chef he is lacking on many different fronts. He has a flair for ideas, yet from my observation doesn't really know how to execute. This could because of many reasons, a) lack of talent or B) to much influence from ownership. I somewhat feel the latter is a big influence, but if you can't even make a soup and have to use a call a friend like who wants to be a millionaire, maybe you shouldn't be a head Chef. Also, honestly, as I touched on before you sous chef has more of a hold on your team. Maybe you would know that if you didn't leave shortly after 4 every night.

I know I have gone a bit outside my 3/4 format, but at this point I'm pretty sure no professor is going to grade me (fingers crossed).

Anyway, back on track. The one thing, oddly enough that bothers me is the treatment and storage of the food. If you love HB do yourself a favor and NEVER look into the two walk in fridges they have. One upstairs with you veggies and side residing on top of the beer kegs from up stairs, and downstairs all your fruit hanging out with all the fruit your parents may have wanted, back in 2000. Mold I'm talking about mold. Mold is the least of the problems in the basement. You know that lovely wine cellar? Ya it next to the sump pump that backs up and floods the room on a regular basis. I get it, it's an old building in historic Annapolis, yet it would probably be best to hire a professional rather that a random handy man whom doesn't have the capacity to fix what you need to have fixed ( Hence the ceiling floods all summer). Customers love having roof water pouring on them, it's a very interesting sales gimmick.

In conclusion, this place has, and had a lot of potential. You can eat good food here in a great historic ambience. I truly believe that this place is being held up by two people whom don't get their due respect (or pay) Jason and Samantha. This goes to my point that a huge management shift needs to be made and, frankly I'm not sure that Mr. James Romo knows how to do it.

My post script (ps) is this. Mr. James Romo has done so much for this community, and I commend and respect him for every philanthropic cause he has participated in or superheated. My opinions here are base just on a review of...

Located directly across from the Maryland State House, Harry Browne’s Restaurant is a cornerstone of fine dining in Annapolis. With its rich history, elegant ambiance, and consistently outstanding cuisine, this establishment offers a complete and memorable dining experience. Whether you're looking for a romantic evening, a weekend brunch, or a relaxing drink with friends, Harry Browne’s delivers on every level.

Elegant Dining Downstairs

The main dining room exudes classic sophistication. White tablecloths, historic decor, and views of State Circle create a timeless setting. The food here is exceptional—from the famous jumbo lump crab cakes (loaded with fresh crab and minimal filler) to the perfectly prepared rack of lamb, every dish is crafted with care and beautifully presented. Their brunch menu is equally impressive, offering selections like Crab Cake Benedict and Grand Marnier French Toast, all served with your choice of a mimosa, sparkling wine, or juice.

The Hidden Gem: The Upstairs Bar

While the main dining area shines in its elegance, the upstairs bar at Harry Browne’s is a hidden local favorite. With a more laid-back vibe than the formal dining room, it’s the perfect place to enjoy handcrafted cocktails, appetizers, or even a full meal in a cozy, relaxed atmosphere. The bar is stocked with a wide selection of spirits, local and imported beers, and an expertly curated wine list. Bartenders here are friendly, skilled, and always ready to make something special based on your tastes.

The upstairs space often has live music, especially on weekends, creating a welcoming social scene that contrasts beautifully with the formality downstairs. It’s a great spot to unwind after exploring downtown Annapolis or to catch up with friends over drinks and small plates.

Service That Shines

The service at Harry Browne’s is top-tier, whether you’re in the dining room or upstairs at the bar. Staff are attentive, knowledgeable, and genuinely hospitable. They make every guest feel special—whether you’re a first-time visitor or a longtime regular.

Final Thoughts

Harry Browne’s Restaurant offers the best of both worlds: an elegant, historic dining experience downstairs and a lively, inviting bar scene upstairs. It’s a rare combination that caters to any occasion, making it a true Annapolis treasure. Whether you're looking for fine dining, a quiet brunch, or a casual evening cocktail, Harry Browne’s is always the...

We had a terrific lunch at Harry Browne's!

We ordered mostly seafood, and it was excellent. The fried calamari was terrific - perfectly fried, really tender. They had some of the best crab cakes I've had recently - blue crab, Maryland style, - but also very thick and lightly breaded on the top and bottom (something I've seen done in restaurants in San Francisco) - so you get a crispy crust and therefore some nice textural contrast. The rockfish tacos had really simply and perfectly fried panfried rockfish. The soft shell crab sandwich was terrific too. At the same time, my younger daughter had the tagliatelle bolognese, which was also well made and yummy.

The restaurant has a great location - it's across the street from the statehouse. Situated in an old building, it's a very old school, "clubby" looking place - lots of dark wood, bar in the back, and comfortable seating. We had an attentive waiter and the wine list had some really nice wines, although not a wide selection available by the glass.

The restrooms are up a flight of stairs. I don't know if they have another one, but thought I would mention it - worth calling if you need a handicapped restroom. There are a few vegetarian options, but not a ton - clearly this is more or less a seafood restaurant. They didn't offer children's menu for my kiddos, but there was more than enough on the main menu to suit them - the pasta, margherita flatbread and hamburger certainly cover the bases for most children - albeit at adult prices.

Again, we had a great meal and a good time, and I would certainly return - or try dinner - the next time we are...