When Bobby Jones washed dishes in a restaurant kitchen at age fourteen, he had no idea that years later he would still stand in a kitchen, but this time, fulfilling a different role. Jones has been in the restaurant business for over 25 years, doing anything from dish duty to bartending to working on the line. He’s worked at restaurants in Annapolis, learned from strict chefs, and probably smashed his fingers a few times on cast iron skillets. But all this experience would no go to waste, and since his time as the lowly man on the culinary totem pole, he’s made a few decisions about food. For one, ingredients must be fresh and local. Additionally, Jones resolved that the Annapolis area serves as the perfect location for his casual restaurant with water views. Another must-have: crabs. And so finally, after years of learning in a hot kitchen, Jones and business partner, Michael Neall will soon proudly open The Point Crab House & Grill for all of Annapolis to taste.

For Jones and his wife, Julie (who also works with the restaurant), opening The Point Crab House & Grill has always been a goal. The couple owned a restaurant on the Eastern Shore years ago, so when they relocated to Annapolis, opening another restaurant seemed like a no-brainer. The Joneses searched for a location for several years before coming across a gem in Arnold at Ferry Point Marina. The restaurant sits next to tons of white boats on which water from Dividing Creek, Mill Creek, Cypress Creek, and the Chesapeake Bay all converge. In fact, this meeting point gives meaning to the restaurant name. Aside from the point of intersection between bodies of water, The Point Crab House & Grill got its name from Julie, who was inspired by Ferry Point Marina and the point of a crab’s body. As for Jones, the point of The Point was to rely on his restaurant experience to create a fresh, Maryland-inspired business. As he says, “It’s in my blood.”

To answer my question about developing a menu, Jones simply responded “When you’re in Maryland, you want Maryland food.” At The Point, “Maryland food” qualifies as food grown in Maryland, traditional dishes inspired by Jones’ ancestors and local favorites. On the menu, guests will find anything from crabcake sandwiches served with remoulade to oyster po boys served on grilled brioche bread. What sets The Point apart from the rest is that it serves classic Maryland dishes with an unconventional twist, or as Jones says, “It

[the food] is simple but elevated.” For example, The Point’s fried pickles are not only grown from a garden and prepared in their kitchen, but come lightly fried with homemade ranch dressing. Another tempting dish on the menu that demonstrates the local and unconventional twist is the Eastern Shore salad. This creation involves local crab and corn but is elevated with baby spinach, cucumbers, tomatoes, smoked bacon, and mustard vinaigrette. Here’s another tell-tale sign that The Point is committed to local ingredients: the menu doesn’t offer predetermined fish dishes. Instead, The Point can offer whatever fish is available from a local radius–Virginia, Ocean City, Delaware, and around the Bay. The price of the fish dish corresponds to the market price. The prices of other dishes are just as easy to swallow as the food–the Eastern Shore salad is $12, the po boy is $10, the fried pickles are $7 and the crabcake sandwich is $15. You can find the full menu here (http://www.thepointcrabhouse.com/menu.html) or at the restaurant. The latter is preferable and promises to be more satisfying.

Jones and The Point’s co-owner grew up in Arnold and wanted their restaurant to “be a place where neighbors can enjoy themselves with steamed crabs and a cold beer” as Jones says. So, neighbors, you must know the restaurant will open around Labor Day. Hours of operation are seven days a week from 11 a.m. to 10 p.m. Monday through Thursday and 11 a.m. to 11 p.m. on the weekends. Another important detail: the restaurant is located at 700 Mill Creek Road in Arnold. It’s approximately a twenty minute drive from Annapolis but is certainly worth the road trip. Like The Point Crab House & Grill on Facebook to learn about opening dates and other news. Check them out online too: http://www.thepointcrabhouse.com/. Try not to salivate on the keyboard while looking at food pictures.

Now that you know you can expect fresh Maryland food and impeccable water views from The Point, call an old friend and make a dinner date near Labor Day. The decor parallels the food, with an “emphasis on Annapolis–shots of the water, boaters, watermen, and pictures by Marion E. Warren” Jones explains. “We try to honor the work that goes into the food in some way [via the pictures]” Jones proudly says. Everything at The Point–the food, the owners, the setting–make it one of the most anticipated restaurants in the area. Join the movement and feel excited about it now.