welcome to sassafras
Sassafras is a cottage restaurant in Betterton, Maryland, overlooking the Chesapeake Bay and Sassafras River.
We are accepting reservations for our Chef’s Counter—an intimate front-row seat for just eight guests each service. There, guests are served directly by Chef Paul Edward and Sommelier Scott Matthew, and enjoy a twelve-course tasting menu that reflects the tides, forests, and farms of the Chesapeake region.
Our menu celebrates hyper-seasonal, modern Chesapeake cookery. All seafood is wild-caught from Mid-Atlantic and Chesapeake waters, with the exception of a stunning caviar sourced from wild Mississippi River sturgeon.
The earth has warmed and opens as we enter our second year. Spring. Strawberries and Rhubarb and Asparagus and foraged greens and Soft Shell crabs and spawning fish... the garden has been planned and is being planted. Rejoice.
In addition to our curated pairings—Wine & Beyond, Half & Half, and Non-Alcoholic—we also offer a full beverage menu featuring a thoughtful selection of wine, beer, spirits, and non-alcoholic options. Our sommelier, Scott Matthew, brings deep expertise and a passion for Chesapeake ingredients to every pour, with pairings and selections that complement the menu and reflect the character of the region.
May through August reservations are now available. Future reservations are released at noon on the 15th of each month. Please visit our Reservations Page for more information.
Dinner begins promptly at 6:45pm; doors open at 6:30pm.
Lunch begins promptly at 12:15; doors open at Noon.
The experience lasts approximately 3 hours. For frequently asked questions visit our FAQ page.
Reservations are required.
About Chef Paul Edward
My food is largely influenced by the Chesapeake Bay watershed and the people who’ve lived along its shores for centuries. When I was a boy I visited Historic Mount Vernon, where a farmer prepared Johnny Cakes over embers right there in the field along the bank of the Potomac. After having journeyed far and wide I think back to the time when fish was roasted over fire and corn was made into batter and baked over coals and the smoke of oak perpetually perfumed. I created Sassafras so I could penetrate time and stay there. Join me, won’t you?
Read more from Paul on The OverSoul Blog.
Proprietors: Paul Edward & Caroline Benkert
Sommelier & Chief of Staff: Scott Matthew