Mark’s Score 9.4
Trappe is another one of my favorite places on the Eastern Shore. I pass through it on my trips to St Michaels. Ever since it opened in 2019, I have wanted to eat at Momma Maria. But then COVID hit and Momma Maria is only open in the evenings, and I never pass through Trappe in the evening. Finally, I had reason to be in St. Michaels in the afternoon so I took the opportunity to have dinner at Momma Maria.
Momma Maria is owned by Thomas Mitchell. He named the restaurant in honor his high school sweetheart and wife, Maria Meletakos. Maria passed away in 2022. But Maria continues to be the inspiration for the restaurant and its Mediterranean cuisine. Several of the dishes served at the restaurant are based on her original recipes.
After work I drove to Trappe for dinner. I got out of work at 4:00 pm which meant I arrived at Momma Maria’s a little past 4:30, early for dinner but I purposely skipped lunch. Much to my surprise, there were already several diners in the dining room, so at least I would not eat alone. I sat at the bar. I informed the bartender that even though it was early, I planned to have a meal. I looked around the room and I said, “well I guess there is one good thing about eating this early, I am the youngest person in here by twenty years.” The bartender let out a hearty laugh, thus earning herself an extra-generous tip.
As it happened, I was there on a Wednesday which is prime rib night. So, I ordered a burrata caprese salad to start followed by the prime rib. To go with the prime rib, I ordered an Italian merlot.
For me, dining out is about the entire experience. So, I appreciate and take note of interior design. I don’t often talk about the design, except when I am impressed. Though Momma’s cuisine is Mediterranean the décor is very much influenced by the prairie movement of the early 20th century. I love the clean lines, muted colors, and predominance of natural fabrics and wood at Momma’s. Also, any restaurant that goes to trouble of tablecloths gets extra points from me. Kudos to whomever designed their interior.
As for the meal. The prime rib was flavorful, moist, tender but ever so slightly overcooked. I especially liked the unusual variety of asparagus. However, the real star was the caprese. Instead of mozzarella they used burrata cheese which is smoother and creamier than mozzarella, the balsamic was obviously high quality. They made the caprese memorable, and that is hard to do with a mere salad.
So, what is the final word on Momma’s? it is out of the way, so you have to make a special effort to get there. They make that effort very much worthwhile, in fact I wished I lived closer, if did, I would become a regular at this restaurant.
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