By DIANA LOVE
Chef Keith Long came to Factors Row in downtown Annapolis after stints at other restaurants in Washington, DC and Maryland's Eastern Shore. He personally helped open such gems as The Capital Grille in Chevy Chase and spent time at 208 Talbot in St. Michael's and Brasserie Brightwell in Easton, where he learned to appreciate fresh flavors and culinary innovation, two concepts he pushes to the forefront of the kitchen and table at Factors Row.
I've long admired his efforts to support local farmers and producers. He serves fresh Maryland True Blue seafood. Produce and protein used at Factor's comes from near Eastern Shore or Chesapeake area growers.
Approaching the entrance to Factors Row, patrons are immediately greeted by a set of stairs and may wonder which way to go (through the door and two steps to the right). These stairs are famous in Annapolis, as many a local once tripped on them. Long appreciates the sentimental nature of those stairs and that upstairs den, but prefers to recall when state legislators and their cohorts used the space for privacy and an exclusive menu that set them apart from the pedestrian scene below.
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