a: to can, pickle and prepare for future use.
b: maintain relationships with the community.
c: to keep alive, intact and constant.
Preserve is a casual American restaurant using sustainable and local products. Pickling, Preserving and Fermenting is a passion and focus on the menu.
The concept for Preserve comes from the husband and wife team of Jeremy and Michelle Hoffman, two Culinary Institute of America grads. Michelle and Jeremy have had the opportunity to work at some of the best restaurants on the east coast which inspired them to want to open their own restaurant. Michelle has worked as a manager at Tribeca Grill and a maître d’ at Union Square Café. Jeremy worked for one year in the kitchen at Nobu 57, and then moved to Thomas Keller's famed Per Se for two years. In the fall of 2008, Jeremy and Michelle got married and moved to Alexandria, Virginia where they both worked for Eat Good Food Group for the 5 years. In 2013, Jeremy was named an “Eater.com Young Gun”. A few months later, Michelle and Jeremy were approached with the prospect of opening a new restaurant in Annapolis, Maryland. Their combined vision of blending great food and excellent service helped bring Preserve to life.
Chef de Cuisine Brian Cieslak’s passion for local food comes across in everything he does, from keeping us in good supply of foraged ramps to sourcing his amazing meat and cheese dishes from our local farm partners. Brian’s steady hand and culinary imagination keeps our constantly changing menu fresh and exciting year after year, season after season.
Sous Chef Kurtis Flaherty’s experimental fermentation prowess was a perfect fit for Preserve, and he’s only continued to crush it as the years go by. If you love our house sourdough, house mustard, or Kurt’s new koji projects, you know exactly what we’re talking about.
Sous Chef Greg Anderson has been Chef Jeremy Hoffman’s right hand man as we roll out our awesome new catering program. Greg keeps things running around here with passion and care, managing our handmade pasta and our butchery and charcuterie projects.