The Kitchen at The Imperial Starts New Era

The Kitchen at the Imperial restaurant opened for business Friday night to an enthusiastic and approving crowd of over one hundred diners.

“It went really well,” says Chef-Manager Steve Quigg. “The place was in great shape when we opened. Steve Meehan did a beautiful renovation job, all the contractors were fantastic meeting our deadline, and the staff was willing and able.”

Quigg credits the successful opening with a sense of camaraderie he has discovered in Chestertown and the help he and Monica have personally received.

“Monica and I are really of the opinion that “a rising tide lifts all boats” and would like to see Chestertown become a culinary destination point. J.R. at the Lemon Leaf is a good friend. He spent hours helping us with our layout and we want to compliment each other rather than compete with each other. People will return to town and try out different venues.”

One addition was to knock out a wall in the bar section to open up the room and to give it into a tapas-tavern ambiance by offering 25 shared plates including House Made Tortellini, Classic Arancina, Jumbi Lumped Crab Balls, and Braised Octopus. “We’re also vegetarian friendly and can put together some great vegetarian specials,” Quigg adds.

Dinner entrees run the gamut from Jumbo Lump Crab Cakes to Braised Lamb Shanks or Seared Beef Tenderloin. Of course, you can start them with Thyme Infused Mushrooms or their famous Kitchen Crab Dip. Their solid wine list should also please everyone.

Examples of last weeks Dinner Specials are Crispy Skinned Rockfish and Jumbo Dry Sea Scallops. Quiqq notes that the special will change weekly.

Lunches offer lighter fare with soups and salads, Tenderloin Quesadilla, Fish and Chips, Truffled Mushroom Quiche and seven sandwich choices.

A Sunday Brunch is also served from 10AM-3PM.

Formerly, the Quiggs ran the Kitchen at Rock Hall and received some serious awards including Best Crabcakes from “What’s Up Eastern Shore” three years in a row.

Many of their Rock Hall clientele have already followed the couple to Chestertown and the Quiggs look forward to meeting new diners weekly.

Pointing out the newly added service window along the main corridor of the restaurant, Quigg says that he likes to spend time personally greeting the customers and that the service window gives him a vantage point to observe dinners as they come in.

“My customers become my friends,” Quigg says. “Personal interaction is important. If I can help make their dining experience better, that’s what it’s all about.”

Except for bread, the Quiggs make everything from scratch using local providers for fish and farm fresh vegetables. But even bread will become a signature piece.

“We’re talking with Doug Rae and Evergrain Bakery about fresh bread for The Kitchen.

The Spy welcomes Moncia and Steve Quigg to the community and looks forward to their grand success in helping make Chestertown a culinary star on the Eastern Shore map.

Open Wednesday through Monday—only closed Tuesday, The Kitchen at the Imperial. Reservations are recommended for Friday and Saturday nights. For reservations call 410-778-5000.