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By Christine Fillat
Photography courtesy of InGrano
There are places in Annapolis where you go for a great meal. There are places where you go for a certain cuisine. There are places where you go to be seen. And there are grown-up places you go for a grown-up meal. InGrano in West Annapolis is a chic scene, where the people-watching is just as interesting as the food. This is the place where you go to have a different sort of meal, where the offerings consist of ingredient combinations you might not expect.
This is an adventurous menu. Some dishes on the menu reflect a mash-up of world cuisine from places like Japan and Italy, Mexico and Peru. Whatever you choose, you can expect flavors that are disparate but usually find their way to work together. Consider yourself on a culinary safari.
Cicchetti is literally a quick bite you would order in the city of Venice while standing around in a bar with a cocktail or a glass of wine. In the Cicchetti section of the InGrano menu, expect to find small plates consisting of such things as Yellowtail “cannoli,” wagyu meatballs, smoked scallops with passionfruit pearls, and a selection of Spanish morsels.
Lasagne Dumplings is a hot plateful of wagyu beef ravioli in a satisfying tomato and vodka sauce, served with a smattering of cheese and microgreens. These dumplings are very pleasing and, since they are filled with beef, a bit on the heavy side. The Peruvian “Gordita” Crunch is a row of crisp black bean shells filled with Ibérico ham and laced with a Peruvian whipped huancaína cheese sauce and rings of tangy ceviche-marinated onion. This dish is like taking a journey into an unknown gastronomic territory. It is also a bit on the heavy side, but still good.
The main courses are more mainstream, with such dishes as Pork Chop “Milanese,” Filet Mignon, and Chilean Seabass. The Black Cod is basted in a ginger miso glaze, with lemongrass basmati rice, sitting on top of a Fresno-chili carrot purée. The cod is a pretty piece of fish, nicely presented on the rice with a puddle of the carrot purée; in all, this is a very tasty but rather mild dish. The Wagyu Short Rib Wellington is a spectacular presentation in which the well-cooked short rib encased in a pretty pastry is served atop heirloom carrots and an apple brandy demi-glace.
Desserts deserve special attention. Consider the artistic presentation of the gluten-free pavlova. Served on a slate platter, this colorful dessert with its daubs of meringue, blueberry mousse, yuzu curd, and raspberry pistachio dust is pretty to look at and a delight to taste. The Snickers Tart is a dream for anyone who holds Snickers bars near and dear to their heart. This interpretation features homemade nougat, salted peanut caramel, chocolate mousse, whipped cream, and vanilla ice cream. It’s very,
very satisfying.
Chef Adam Pusateri (with co-owner Mack Lewnes) has created a formidable restaurant here in West Annapolis, to go along with his bakery off of Riva Road. InGrano is housed in a charming cottage renovation designed by The Drawing Board architects, but soon, it will be moving into an additional space in the historic Maryland Inn, where they will open a café.
InGrano offers different dining experiences, including prix fixe tasting menus that change monthly.
InGrano
17 Annapolis Street, Annapolis, Maryland 21401
410.980.5514 | ingranoannapolis.com
© Annapolis Home Magazine
Vol. 17, No. 1 2026