It’s understood that the Bay is the source and definitive purveyor of blue crabs served steamed, broiled, fried, soft, hard, souped and imperial. In recent years, Chesapeake Bay oysters have regained their rightful place in the spectrum and on our tables—half-shelled, stewed, fried, chowdered, and Rockefellered. And then, there’s our native striped bass and white perch, and the coastal tuna, mahi-mahi, flounder, swordfish and so-on served anyway you can imagine.

The Chesapeake Bay is home to some of the best dining around. We want you to know some of our favorites.