By Sandra Zunino
For the freshest in local seafood and a family-friendly atmosphere, visit Chesapeake Landing Seafood Restaurant in McDaniel, just two and a half miles west of St. Michaels.
A family-owned, family-run business, Chesapeake Landing Seafood Restaurant was opened by Joe and Nida Spurry in 1991. Prior to the restaurant business, the Spurry’s purchased Bay Hundred Seafood in 1984, which is located behind the restaurant.
The last picking plant in Talbot County, Bay Hundred Seafood purchases seafood year round from 40 to 50 local watermen and oystermen and sells it wholesale to vendors up and down the east coast.
“We have our own patented brand of crabmeat and oysters,” says Erin Spurry, Joe and Nida’s daughter. Anything shucked or picked here is processed here, packaged here and branded with our own Miles River Brand.”
Consequently, crabmeat and oysters shucked in the plant are used in Chesapeake Landing Restaurant’s entrées as well as sold in the Spurry’s seafood market, which is inside the restaurant. It doesn’t get fresher than that. “Any crabmeat or oysters you buy through our seafood market is picked right here on location,” affirms Erin.
Primarily a seafood restaurant, offering local favorites such as steamed shrimp, crabs and hand-breaded fried oysters, Chesapeake Landing also offers Angus beef, chicken, homemade soups and salads as well as a variety of other entrées.
Open for lunch and dinner from 11:00 a.m. to 9:00 p.m. seven days a week, Chesapeake Landing’s dining areas are big enough to accommodate large parties. The rustic décor and casual atmosphere is perfect for a family outing and Chesapeake Landing has always been open year round, opposed to other area restaurants that operate seasonally.
Not only is the entire menu offered for carryout through the seafood market; fish, crabmeat, oysters and other fresh seafood is available cooked and ready to serve at the market. Large party platters including peeled, deveined and steamed shrimp can be ordered as well.
While Joe and Nida are still present at Chesapeake Landing and Bay Hundred every day, Erin manages the restaurant while her brother Joe Sperry, Jr. handles the Seafood plant. “We are all together the owners,” says Erin. “This is definitely a family-run business and many other family members work here also.”
Erin says some dedicated staff members have been with the business since opening while other have been there almost a decade providing consistent and dependable service.
Chesapeake Landing offers beer, wine and cocktails through their full-service bar as well as sells beer and wine to go in the seafood market. In the future, the Spurrys plan to incorporate a full, sit-down bar for their customers.
Always reasonably priced, entrées at Chesapeake Landing start at $14 with an average of $20 a plate. With Chesapeake Landing’s frequent diner’s club card, patrons enjoy $10 off every seventh entrée.
For more information about Chesapeake Landing Restaurant or to make reservations, call 410-745-9600.