Several area restaurants are celebrating significant anniversaries

The dictionary defines a milestone as "a significant event in a life." And in greater Annapolis during the next year, several restaurants will mark significant milestones.

Many credit hard work, loyal employees and even their families for the opportunity to celebrate 20, 25 or even 55 years in a business that has seen competition for the dining dollar soar.

Marking its 25th year is the family-run Old Stein Inn in Edgewater.

The inn, known for its authentic German food, was founded by Karl and Ursula Selinger. Their son Mike and his wife Beth now run the restaurant.

Karl and Ursula, who hail from Neustadt in Germany, had been in the United States for 20 years when they began looking for the right location to open a restaurant. They eventually found the building that houses the inn, which in the 1920s was a restaurant. And the story goes, it also was once was the first gas station in south county.

The inn's menu includes many family recipes and the food is made from scratch. The inn's chef, Dirk Dressen, who is from Cologne, Germany, has made some small changes to the menu (mostly modern German cuisine), but for the most part it has remained the same for the last 25 years. Their apple dessert, a staple on the menu, comes from a secret recipe.

"Customers, although they like the specials, want the consistency," says Mike. "They like to be comfortable and cozy."

Some come from as far away as Virginia to enjoy the authentic cuisine.

Along with authentic German food (and of course, beer) the inn also offers entertainment, especially in the summer when the biergarten is open.

Today, Aug. 1, is Karl's birthday and that marks the start of the Old Stein Inn's Augustoberfest celebration, which, as the name implies, will run will give patrons a jump on their traditional Oktoberfest. Details of the celebration will be posted on the their Web site (www.oldstein-inn.com).

Carrol's Creek Cafe

Carrol's Creek Cafe in Eastport, also celebrating its 25th year, is marking the milestone by bringing back items that once graced its menu, including blackened prime rib with a cilantro hollandaise sauce and scallops with gold tequila and a cream sauce.

Still on the menu is their Maryland cream of crab soup, which was judged Maryland's best at the Maryland Seafood Festival.

Carrol's Creek also is asking patrons to send in their favorite memories of the restaurant, which they have incorporated into their advertising campaign. Jeff Jacobs, the owner with his father, Joseph, is safekeeping all the memories diners have shared.

The restaurant has a commanding view of downtown Annapolis, including the Carroll Mansion on the grounds of St. Mary's Church. Charles Carroll of Carrollton, Maryland's most famous signer of the Declaration of Independence, grew up in the mansion.

The name of the restaurant comes from an 1781 map of the area. It indicates that what is now Spa Creek was once called Carrol's Creek. Unfortunately, the cartographer dropped the final "l "from the Carroll family name.

Richard McClure, the restaurant's general manager, grew up in Severna Park and found a good fit and style of life with the restaurant. He has been at Carrol's Creek 23 out of the restaurant's 25 years. Over the years he has seen changes in food tastes.

"In the early '80s, seafood was the primary menu item," he says. "Now there is more meat although seafood is the staple of the menu. People see a big meat meal as more of a treat."

Mr. McClure said the restaurant strives for a balance between what is familiar and what is new. Like many restaurants that have succeeded in the area, Carrol's Creek is family owned and run.

The restaurant's slogan is "Come for the food; stay for the view." Now is the time to come and make your own memories at Carrol's Creek.

Middleton's Tavern

Next month, Jerry Hardesty will mark his 40th year of ownership of the historic Middleton Tavern at 2 Market Space near the City Dock.

The tavern itself dates to Colonial times. It was established in 1750 by Horatio Middleton, who opened the facility as the "Inn for Seafaring Men." In those days, the upstairs was used as a boarding house. Not only did folks come to eat at Middleton's, it was also the place to come and talk politics, catch up on the day's news and hear about the latest imports and fashions.

George Washington, Thomas Jefferson, Benjamin Franklin and members of the Continental Congress gathered there.

After Mr. Middleton's death, his wife, Anne, and later his son, Samuel, ran the business. By 1818, it was purchased by John Randall. The next noted owners were Cleo and Mary Apostol, who bought the place in the 1930s and opened Mandris Restaurant. In 1968, Jerry Hardesty bought the building and opened the Middleton's that stands today. Mr. Hardesty has done some remodeling, but the basic structure is still the same. In the wintertime, guests can dine fireside in four rooms and during warmer months, diners have the option of eating outside in the covered cafe.

Middleton's caretaker

After serving in the military, Mr. Hardesty went to New York City to learn the mortuary business. While doing so, he tended bar and worked in restaurants to earn spending money.

"I decided that I liked the food business more than the funeral business," he said.

In 1968, he and his brother Bo Hardesty seized the opportunity to buy the property from the Apostols.

"I'm just the caretaker for the last 40 years, and I hope we have 40 more years," said Jerry Hardesty, who was responsible for changing the name back to Middleton Tavern.

The heart of his operation has been James Gross - "Mr. Jimmy" as everyone calls him - who was the chef at Mandris Restaurant and has worked for Mr. Hardesty ever since.

Mr. Jimmy learned to cook while in the Navy during World War II. After the war, he returned to Annapolis and, in October of 1948, got the job as chef at Mandris.

"Back then Middleton's was in a working-class area," said Mr. Jimmy. "People came for their soups, sandwiches and fried chicken. Then, real estate people bought up the properties (downtown) and remodeled the area. Now customers want fancier foods."

Although 84, Mr. Jimmy still comes to work three days a week.

"I retired in 1985, but I have a standard of living I wanted to keep and Social Security did not help maintain that standard," he said. "I don't work the line anymore, but I do specials, the soups, the sauces, and I help with the prep foods.

"I am glad to see that they are bringing back some menu items from before like the stuffed sole, seafood crepes and Crab Middleton," which is similar to crab imperial but with a crumb topping.

Mr. Hardesty says that more than 10 percent of his staff has been with him for many years. That includes bartender Elaine McGuckian and some line cooks who are marking their 30th years.

Mr. Hardesty says that there may be some 40th anniversary commemorative event at Middleton's in September; plans are not yet finalized.

The Narrows

Jerry Hardesty's brother, Bo, who got his start in the business at Middleton's, opened The Narrows in Grasonville 25 years ago.

At the time, he was the personnel director at Anne Arundel Hospital (now Anne Arundel Medical Center) and was living on the Eastern Shore. During his long commute across the bridge, he kept passing the waterfront site that would become The Narrows. When he had the chance to buy the property, he did.

"I am really very fortunate," said Bo. "This has been a great place to be. It is very different from Annapolis. I get the chance to offer decent employment to people who live here. They don't have to make that drive. Running the bar is a lot of fun."

Bo's daughter, Kelly, who has been at the restaurant since the beginning, says that back then most eateries on the Eastern Shore were crabhouses.

Today, she says, "the public has become more educated and discriminating in their dining habits. Wine with meals was not as important then as it is now."

The Narrows introduced garlic potatoes 15 years ago, and at the time they were considered a fad, but they've endured. Their Kent Island Mud Pie also is still on the menu.

Bo Hardesty credits Mr. Jimmy at Middleton's for teaching him much of what he knows about food.

"We offer daily selections, not specials. I deal with local food people as much as possible. Our tomatoes are local, for example."

Both Jerry and Bo agree that keeping people, including their staffs, happy is an important challenge. They note that there are many more restaurants in competition for customers' business.

Bo says he hasn't decided on an anniversary celebration, but if he does do something, he wants it to include everyone who has helped to make The Narrows Restaurant his second home.

Buddy's hits 20

Buddy's Crabs and Ribs is an an anchor that's stood at the corner of Main Street and Market Space for 20 years. Their philosophy, says owner Kevin Blonder, is, "If we would not serve it at home, we won't serve it here."

"Our menu is time-tested so we haven't made any big changes" since opening, he said.

When they first opened, brunch cost $5.95. Twenty years later, the price has increased by $9. However, pickles and crackers are no longer available. "That was my father's idea," says Mr. Blonder.

Mr. Blonder said that among the changes he has seen over the last two decades is his customer base.

"In the summer 80 percent of our business comes from tourists," he says. "In the winter more locals frequent the restaurant, especially for the brunch."

He said business has been good when one considers that customers have to climb stairs to reach the second-floor dining area (there are no elevators). Mr. Blonder would like to see Buddy's, with its fantastic view of the City Dock, flourish for another 20 years.

He says the restaurant does not have plans for an anniversary celebration.

Since opening, Buddy's has added several sister establishments, including Yellowfin Steak & Fish House in Edgewater, The Big Fish Grille Steak & Fish House in Crofton and the Red Sky Steak and Seafood restaurant in Laurel.

Plans for Rams Head

Rams Head Tavern on West Street in Annapolis won't be celebrating 20 years until next year, but plans already are under way to make it a spectacular event.

Some of the activities under consideration are a photo contest with accompanying story, redoing the menu of favorites over a 20 year span and 20th anniversary T-shirts. They also are considering inviting back couples who met at Rams Head and ended up getting married.

Erin McNaboe, Rams Head's vice president, says one thing they definitely want to do is to tell the Rams Head story, especially its expansion efforts. It originally was a sandwich shop where sandwiches were weighed and the beers were kept in coolers. Now there are four Rams Heads in the area, all with live entertainment.

(But you don't have to wait for 2009 to enjoy the food and entertainment at Rams Head.)

Mike's hitting 55

Mike's Crab House at 3030 Riva Road in Riva also will celebrate a milestone anniversary next year when it turns 55.

Manager Tony Piera says no celebration has been planned yet, but invites you to come out for the beautiful view the restaurant offers of the South River while enjoying steamed crabs and cold beer on the deck.

Boaters are welcomed, too.

Morton's specials

Open since last October, Morton's the Steakhouse at 100 Westgate Circle in Annapolis is not yet marking any milestone, but their parent company is celebrating 30 years in the food business.

Morton's is offering its signature prime sirloin burger for $19.78, the year the chain started. The offer is only good on Sundays through September and a portion of each burger sold will go to the Make a Wish Foundation.

Morton's may be new to Annapolis, but they want everyone to help celebrate 30 years of good food and service worldwide.

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Mary Rose A. Reilly is a freelance writer from Odenton who enjoys dining adventures.