Unum Chef Phillip Blane (left) prepares grilled quail with sauteed spinach, pistachio nuts and date demi-glace. The restaurant specializes in seafood and carries "True Blue" certification, an honor bestowed on restaurants that serve Maryland blue crabs.
And he's only making more work for himself.
"We're getting closer on brunch," he said. The promised morning fare is set to include French toast, house-made granola, custom waffles, assorted egg dishes, a smoked fish platter accompanied by house-made pickles as well as a few dinnertime carryovers, including the burger, branzino and crab cakes.
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