ROCK HALL — With a limited handful of dining options in Kent County, the Flying Decoy Bar and Grill is open for business on Main Street in the former Bay Wharf building.
Since its opening at the beginning of March, chef and owner Chris Golder said they served about 400 people.
And it’s been receiving good reviews, employee Dayna Price said.
Golder described the cuisine as “elevated casual,” meaning some familiar favorites on the Eastern Shore, served with a twist.
For example, a few weeks back they ran a rock fish special, a favorite, but with a tantalizing orange-basil butter sauce included.
In Rock Hall there are some great dining options already. But what sets the Flying Decoy Bar and Grill apart is it is chef-driven. Along with a small, reliable staff, Golder said he’s thankful for, he’ll be cooking most of the time.
And he’s happy to be running it, focusing on cleanliness, service and fresh food from local sources when available.
As the former chef at the 98 Cannon Riverfront Grille in Chestertown that shuttered its doors due to a fire, he’s had to face uncertainty and setbacks to get back to what he enjoys.
That fire changed things for Golder.
It occurred Jan. 12, caused by an electrical or mechanical failure within the ice maker or the electrical system energizing the component.
About 60 firefighters from Chestertown and surrounding areas responded and brought the flames under control in two hours.
But the smoke hovering above the waterfront signaled the beginning of the end for the popular restaurant.
There were some efforts to keep it going. The summer after the fire, Golder was running a food truck from the patio, hoping to reopen.
That fell through, and with very few restaurants hiring, what was a chef with over 40 years experience to do?
The location in Rock Hall was a fortunate find.
Not only did The Flying Decoy allow Golder to stay at his residence in Chestertown, but they offer great dishes, benefitting folks on the Eastern Shore.
With a focus on resourcing from local farmers, producers and watermen, he calls for only the freshest ingredients to put on the plate.
Blue catfish served creole style is on the menu.
Burgers and ribeye are Rosetta beef, a consistent brand of beef, known for quality. Shrimp with grits and jalapeno corn fritters and many other tantalizing dishes.
With plenty of space to accommodate 80-100 people a night and a nice selection of wine and craft beers to choose from, Golder invites the public to drop in.
As a low-key person, not one to wear his name badge on his jacket, his affection comes through in the food he prepares.
Golder has a willingness to teach as well. He’s looking for staff, anyone who feels as he does, who gets a thrill of seeing people enjoy the food, who is willing to work hard.
The benefits: you learn from a certified chef who traveled the states, managing crews on yachts and restaurants and who understands the business side of the food industry.
The cons: you may have to clean out the grease trap every once in a while, Golder said.
Being a chef is not as glamorous as they make it look on reality television, he added.
But it’s worth the effort to see his customers leave happy.
The Flying Decoy’s located at 21270 Rock Hall Ave. Their hours are Monday through Saturday, 4 p.m. to 9 p.m. with plans to open up for lunch around April.
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