The Chesapeake Room

From the owners of Lola's and Molly Malone's, the Chesapeake Room on Barracks Row brings an organic, sustainable and free range dining experience while highlighting a passion for all that our beautiful Mid-Atlantic waters has to offer. Closest Metro is Eastern Market.

June 2010: On a balmy 100 degree summer afternoon, we decided to check out the Chesapeake Room for lunch. The only seats available were outside on the patio, and although it was very hot out, it is at least covered with some outdoor fans blowing. Inside, the large bar overwhelms the already narrow layout so I would most likely prefer to sit outside on future occasions. The brunch menu is limited, yet showcases their classic seafood dishes. Our server was friendly and did not rush us, yet only offered us more water after we had finished our meal. The food was very flavorful and fresh, however slightly smaller portions than expected, especially for the price. Overall, the food was good and having another restaurant option along Barracks Row is always welcomed.

May 2011: Went back for dinner and we were seated out on the covered patio again, which was nice since the weather was so pleasant and inside was a bit loud. Keith noticed a new local beer on the menu and decided to try the DC Brau. He liked it, although it was a little too heavy for my tastes. We both ordered seafood and everything was very fresh with seasonal flavors. Not overcooked which allowed the clean flavors of the fish to sing, yet the preparation of Keith's entree was a little plain. Again, the only downside is the portions are on the smaller side. I was not stuffed after sharing an appetizer, having a full entree and a glass of wine. All in all, the Chesapeake Room continues to be a success along Barracks Row.


June 2012: After spending several hours walking around and enjoying Artomatic, I was in the mood for some snacks and drinks and wanted to enjoy the gorgeous weather we were having by finding some place with outdoor seating.  We headed towards Barracks Row and noticed most everywhere was packed with diners who had the same idea as me. The Chesapeake Room had a couple open tables on their covered patio, so we settled here.  As usual, service was relax and not pushy, allowing us to enjoy a drink before ordering any food.  We settled on a couple appetizers, thinking this was all that we would need, but stayed long enough that our appetites grew a bit.  The fried oysters were creamy and tasted very much like their brother restaurant's preparation, but with only 4 pieces was pretty scarce.  The shrimp and hummus dish was surprisingly light yet overwhelming full of garlic.  So much that it almost burned my tongue and left a strong after taste hours later, even after brushing my teeth twice! As mentioned, these two items would have been enough hadn't we stayed longer.  Keith then ordered the bison burger and although it had great flavor, the meat was slightly overcooked. Also, he was not the biggest fan of the ciabbata roll.  I snagged a couple of the Chesapeake fries and really liked the thick cut.  I just needed a little something extra, so ordered a side of the macaroni and cheese.  I regret that I did, because even though it came presented in a mini black cast iron  pot, it was lukewarm at best and runny giving a more macaroni salad feel rather than a thick and homey baked macaroni and cheese.  Disappointing.  Regardless, the food, chill service, outdoor ambience, and easy accessibility give the Chesapeake Room a slight edge over others.

Total Rating: 4.3
Food: 5, Price: 3, Service: 3, Ambience: 4, Accessibility: 5


What I ate:

Cherrystone Clams

with ramp pesto, pistachio bread, and orange preserves

♥Scallops and Shrimp♥

in a lemon butter clam sauce with zucchini and new potatoes

♥Shrimp and Grits♥

Atlantic shrimp in a Sherry-lobster cream sauce

served with a stone-ground grit croquette, house pancetta, tomato relish

Buttermilk Soaked Fried Oysters
with herb aioli

Smoked Shrimp and Chickpea Hummus
extra virgin olive oil, paprika,crispy lavash, Mediterranean olives

Macaroni & Cheese

Plus Keith ate:

Pan seared Flounder

in a lobster sauce with shredded squash and fingerling sweet potatoes

Chilled Seafood Bliss Salad

clams, mussels, Atlantic shrimp, bay scallops, squid

served over a bed of mixed greens with a Champagne and citrus vinaigrette

Gunpowder Farms Bison Burger
Virginia cheddar, shaved onion, Chesapeake aioli,
fried green tomato, with Chesapeake fries