Havre De Grace Eatery Features Spooky Guests, Special 5-Course Dinner In October

HAVRE DE GRACE, MD — A fine dining steakhouse continues its legacy of offering Chesapeake-inspired flavors and butcher-inspired cuisine in Harford County - but with a twist this month.

Butcher on the Bay will be surprising patrons with a special spooky guest every weekend throughout October.

Also this month, Butcher on the Bay will be offering a five-course pairing dinner Oct. 25. Each guest will be guided through five courses paired with an introduction about the dish and wine.

Butcher on the Bay opened its doors in July at 226 North Washington St. under ownership of the Geresbeck family, along with co-owner Justin Graham and managing partner/wine and beverage director Joshua Lewis. They celebrated with a ribbon-cutting Sept. 30.

The Geresbeck family expanded their business concept in 2024 with the opening of Butcher & Bay in Kingsville, a butchery and seafood shop at 12037 Belair Road that quickly became known for its local Roseda beef, 21-day aged certified Angus beef, and prime in-store 35-day aged selections. The shop also features the family's scratch bakery and deli.

Chef Ricky Foxwell leads the kitchen and studied at Michelin-starred restaurants in Italy, including Rossellinis in Ravello and La Sponda in Positano. He also trained in Glasgow, Scotland, and under Master Chef Wolfgang Kriegl in Stuttgart, Germany. Closer to home, Foxwell previously served as sous chef at the Westin Hotel in Annapolis and as chef de cuisine at the Don CeSar Hotel in St. Pete Beach, Florida, according to the company.

The steakhouse menu focuses on beef from Monkton's Roseda Farm, alongside Midwest 21-day certified Angus, Linz Heritage Beef and certain Wagyu cuts. There's also a raw bar, sushi, steamed shrimp and Chesapeake-inspired dishes featuring blue catfish and snakehead.

The restaurant is open for lunch Wednesday through Sunday from 11:30 a.m. to 3 p.m. and for dinner Sunday through Thursday from 4 to 10 p.m. and from 4 to 11 p.m. on Friday and Saturday. Reservations can be made through OpenTable.