The menu features many of the signature items (like fish and chips with mushy peas and bangers and mash) that have made the downtown location a popular dining spot. Executive chef Wesley Morton will oversee the Maryland location and continue incorporating organic, locally produced ingredients and certified humane meats and chicken. Reflecting its Maryland location, the menu will include its own signature items like a Maryland crab cake sandwich.
The 8,100-square-foot venue features two semiprivate rooms off of the main dining area that can be reserved for cocktail and dinner parties of as many as 50 people. The Brighton room, in the front of the restaurant, features a wall of windows that allow plenty of natural light, and its open plan—all tables and chairs can be removed—offers a variety of seating arrangements. In addition to the main dining room, the tavern also has outdoor seating and a separate bar area. Anchoring the bar area is a freestanding 25-seat wooden bar with overhead Scotch lockers for rent, one of Againn’s signature concepts.
