Press Kit at Restaurant 213

Jim Hughes and StaffWe invite you to view our press kit for basic information about Restaurant 213's kitchen, awards and media recognition. Here you can see our basic information such as basic information, photographs and profile of Chef Jim Hughes.

Jim HughesBasic Information:
Fact Sheet, Biography, Awards and Media Recognition

Chef Jim Hughes (high resolution)
Chef Jim Hughes (medium resolutions)
Restaurant 213 Dining Room
Tuna Mango Tango Entree

From the garden to your table
From the Garden to your Table

Jim Hughes, owner and chef of Restaurant 213 in Fruitland, grows his own vegetables at his business. BRICE STUMP/

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Simply The Best!

Hours of Operation:
Tuesday - Sunday: 5PM to 10PM
Reservations: 410.677.4880


"The menu was a real blockbuster, a real tour de force for Jim"

- Al Thanhauser
General Member of the James Beard Foundation

"Hughes puts a lot of extra thought into it and adds extra touches to make the dish unique. Hughes combines the freshest ingrediens - lobsters from Maine, scallops, shrimp, mussels and clams from the West Coast"

- Kim Mitchell
The Daily Times Staff Writer

"A visit here is like a pilgrimage to a shrine of good taste-and good tastes... 213 is worth remembering-whether to celebrate a special occasion or, more likely, to make it one."

- Mary Lou Baker
Chesapeake Life

"It was definately one of the better events to have taken place at the foundation in quite some time"

- Al Thanhauser
General Member of the James Beard Foundation

"Restaurant 213 offers a blissful dining experience. Chef-owner Jim Hughes' "fine American food with global influences" encompasses lots of seafood, prepared and served with care, flair and a refreshing lack of pretension."

- Steve Millburg
Coastal Living Magazine - Senior Editor

Restaurant 213 Reservations