Steve Quigg, chef/owner of The Kitchen at the Imperial.

Chesapeake Bay Magazine’s Best of the Bay Edition is on the newsstands and online.   The annual “best of” lists include readers’ top choices in “boating, food and living” categories. The venerable regional travel and  entertainment magazine provides you nice snapshot of 2020 to sit and enjoy.

The Kitchen at the Imperial in Chestertown continues to be a favorite of Chesapeake Bay Magazine readers. It received the readers’ choice for “Best Restaurant” for a second year in a row.

The 2020 food section was edited by Annapolis-based travel writer Susan Moynihan. She noted, “Count on a fresh take on regional ingredients (think bacon-wrapped trout or crab-and-smoked-ham mac and cheese), paired with stellar, unstuffy service at this repeat winner, tucked in a century-old hotel.”

“Winning this award for the second year in a row is a testament to not only the quality of our guest experience at The Kitchen, but to the consistency of that experience,” Chef/owner Steve Quigg said. “It reflects the hard-working and caring attitude of the entire staff.”

The Kitchen at the Imperial is located at 208 High St., Chestertown, Md., 21620. Visit the website or Facebook page for menu information. The restaurant is open for dinner 7 days from 5 p.m.-9 p.m. Lunch is available Friday and Saturday, 11:30 a.m. to 3 p.m. Sunday Brunch is served from 10:00 a.m. to 3 p.m. For reservations, please call 410-778-5000.

The Kent Pilot reminds you of important COVID-19 restaurant rules: maintain 6’ social distancing, wear a mask at all times when not seated, and consider your health status before visiting dining establishments.