Chesapeake & Maine

Inspired by founder Sam Calagione’ssummers spent in Maine and Dogfish Head’s connection to the Chesapeake region, Chesapeake & Maine is Dogfish Head’s Seafood & Cocktails spot. With seafood sourced exclusively from the Chesapeake and Maine region (starting to see where the name came from?), you’ll find our off-centered take on coastal dishes, handcrafted cocktails and Dogfish beers in a casual, nautical-themed atmosphere.

A custom-built raw bar serves an ever-rotating selection of oysters, clams and seafood from the waters of our namesake regions, as well as our innovative ‘Smoke in the Water’ oysters. Developed in collaboration with our friends at Hoopers Island Oyster Aquaculture Company, these unique oysters are settled in holding pens filled with Chesapeake Bay water infused with culinary wood-smoked salt, making for the most off-centered bivalve in the US!

As a James Beard Award semi-finalist nominee for ‘Best Bar Program,’ Chesapeake & Maine’s inventive cocktail program highlights our scratch-made spirits from Dogfish Head Distilling Co. Holding true to Dogfish Head fashion, you’ll find an offbeat approach from our mixologists with new inspired drinks, keg-conditioned cocktails and of course, off-centered ales.

With original artwork from artist Jon Langford, the restaurant is playfully decorated with seafaring interpretations of country and rock music icons who anchor Chesapeake & Maine’s playlist: Billie Holiday, Chet Baker, John Coltrane, Miles Davis, Elvis Presley and Patsy Cline. Other artists include Travis Louie who created otherworldly sea characters to adorn the walls, as well as Tony Millionaire who crafted an alley of sea monsters and fantastical nautical maps.

We currently work with the DE Center for the Inland Bays and participate in their “Don’t Chuck Your Shucks” program. All oyster shells shucked in house are saved and re-distributed to the team at the DE Center for Inland Bays. The program reuses the shells in local habitat restoration projects such as Living Shorelines and Oyster Gardening which helps to improve water quality in the Chesapeake Bay which in return betters the quality of seafood we put on our plates at Chesapeake & Maine. We are involved with The Surfrider Foundation Ocean Friendly Restaurants Program. This program focuses on reducing plastic pollution and carbon footprint in restaurants. We highlight avoiding the use of plastic/Styrofoam, having more innovative vegan/vegetarian options for our guests, and ensuring our seafood is sourced sustainably. We look to showcase this program and continue to grow our relationship with local organizations in 2021.