Blacksmith Berlin

It must be locals season

We love our little town 🖤

Never gets old…..

Fresh scallop mac&cheese 🧡

Coming soon….

Fresh off the boat scallops just in. Served with roasted local corn and a succutash-basil cream and lemon-scallion mashed potatoes.

We are doing a lovely German Cambazola quiche today with a toasted almond, red grape salad with basil-dressing.

We’re serving last year’s favorite again. Marinated tuna, black lentils, Housemade, kimchi and wonton. You asked for it, you got it!

Local Peach and Tomato Gazpacho today❤️

In our summer series, entitled “fruits Jess has never bitten into”, we present local peaches. I venture to say it was a complete success.

Prepping these for some Eastern shore deliciousness later today:

Classic surf tunes all day! Indoor, bar and cool, covered outdoor seating every day not to mention stellar food and drinks.

We are starting the long slow process of cooking down the just picked zucchini for tonight’s special Pasta alla Nerano.

We love to highlight our freshest and best summer seafood with a simple ceviche. Shrimp and scallops right off the boat. Available while it lasts.

Thanks for the blueberries Friendship Farm!

Happy Sunday and Chef’s day off from all of us at Blacksmith.

Fresh scallops right off the boat arrived this morning. Is anything better?

Prepping the iconic eggplant dish, 30 years on the menu, reviewed by the New York Times and the Washington Post and still beloved.

In honor of Francois Hardy we are playing some rouge, French pop-music all evening…..and the deck is gorgeous 🖤

Crispy jumbo lump deviled eggs! Deck, bar and dining room seating always available.

Asian Tempura Chicken Salad: vermicelli noodles, house made Kimchi and chili crisp, crispy summer vegetables. Soy ginger dressing.

Thanks for the nominations for Best Cocktails, Best Date Night, Best Atmosphere! You can vote here.

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House made limoncello ice cream sandwiches with local berry sauce and lemon curd

Thanks to Chef Brook Lamar for this. So very true.

"Unless you're one of us already, you'll probably never cook like a professional. And that's okay. On my day off, I rarely want to eat restaurant food unless I'm looking for new ideas or recipes to steal. What I want to eat is home cooking, somebody's anybody's - mother's or grandmother's food. A simple pasta pomodoro made with love, a clumsily thrown-together tuna casserole, roast beef with Yorkshire pudding, all of this is pure exotica to me, even when I've been neck-deep all day in filet mignon and herb-infused oils and all the bits of business we do to distinguish restaurant food from what you get at home. My mother-in-law would always apologize before serving dinner when I was in attendance, saying, 'This must seem pretty ordinary for a chef . . .' She had no idea how magical, how reassuring, how pleasurable her simple meat loaf was for me, what a delight even lumpy mashed potatoes were — being, as they were, blessedly devoid of truffles or truffle oil... "
- Anthony Bourdain