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National Geographic - Traveler May/June 2003 
High ceilings and ornate moldings in this 17th-century inn and restaurant are decorated with bold, vibrant colors like Chinese aubergine and red, and Russian impressionist paintings. The result is a chic oasis on Maryland's Eastern Shore. Chef (and co-owner with his wife) Andrew Evans uses fresh Chesapeake Bay ingredients for dishes such as tempura soft shell crabs in a caramelized coconut sauce.
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