The Laurrapin

Executive Chef and Owner since 2003, Chef Bruce Clarke presents New American/Northern California cuisine with a local Chesapeake flair. The menu reflects seasonally available ingredients, focusing on clean, simple flavors. We craft our dishes to highlight the natural flavor and goodness of these ingredients, inspiring loyalty from guests who return time and again to enjoy what is known as the Laurrapin experience. The Laurrapin serves only the freshest organic products whenever possible as well as sustainable meat and seafood. We constantly seek out locally sourced ingredients, work with organic growers, and support sustainable processes and techniques. At the Laurrapin, it’s about finding the best ingredients from Harford and Cecil Counties and beyond. We’re strong believers in knowing exactly where our food comes from, so that when you enter the Laurrapin, you’ll know it too. The food, relaxed atmosphere, exceptional wine list, full bar with premium brands and fresh squeezed juices, all speak to the restaurant’s originality and commitment to quality.