The North County Rejoices; The Granary Is Back

As the new owner/operator of the Granary on the north shore of the Sassafras River, David Anderson is keenly aware of the restaurant’s history and traditions as he offers some exciting new menu items. During the War of 1812, there was a fort on the site where the restaurant now stands, used to defend Georgetown and Fredericktown against a British fleet that included fifteen barges and three small boats.

In the 19th Century corn and grain were stored in a granary on the site. From the 1940s until a fire destroyed it in 1985, that storage building housed a popular restaurant called the Granary. After the fire, the Granary was rebuilt and it continued to draw boaters from all over the Bay as well as local fans. By the winter of 2012, though, the recession made it too difficult to stay open and the restaurant was closed until late June, 2013, when David Anderson and his young, visionary colleagues opened a new restaurant, one that respects the past but reflects Mr. Anderson’s advanced culinary training and broad experience.

A graduate of the Culinary Institute of America, Mr. Anderson has devoted his whole adult life to satisfying hungry and discerning customers in restaurants. For a time he worked at Harry’s Savoy Grill in Wilmington (where he met his wife, Karen), and for the last 17 years he has worn various hats at the Iron Hill Brewery, including chef, general manager, and director of culinary operations.

At the Granary, Mr. Anderson and his staff of nearly 40 people, including Chef Jeff Burress and General Manager Erin Gilbert, strive to strike a balance between formal and casual dining. The views of the Sassafras River are spectacular in all seasons, so everyone wants to sit by a window. Parents are enthusiastic about the children’s menu. Old timers are happy to see that the 22 ounce porterhouse steak is called The Steele Howard (after the original owner of the Granary) and the Maryland Crab Cakes are still delicious. The menu still features lots of seafood and as well as new takes on old standbys, such as “Not Grandma’s Carrot Cake.” Mr. Anderson and his family have been boating on the Sassafras for years, so it is not surprising to see “Sassafras Mud” on the menu in several places.

There are specials every day and some very special dinners as well. Mr. Anderson also does off-site catering. You can “visit” the new Granary’s website, www.granary.biz, but it is much more fun to visit
the restaurant at 100 George Street, Georgetown, MD 21930.