https://www.npr.org/2026/06/28/nx-s1-5843114/250-colonial-america-1776-food-anniversary
ANNAPOLIS, Md. — Arthur Gross has been the chef at Middleton Tavern in Annapolis, Md., for 50 years. That’s a long time, even for a tavern that started serving food before the country’s inception.
Sometimes, in between preparing food in the kitchen, “I wonder to myself what would it have been like?” Gross said of the early days at the 276-year-old tavern.
https://www.insideannapolis.com/archive/reviews/MiddletonTavern.html
Undeterred, we proceeded to the dessert and selected the crème brulee with four spoons. It was cool and, upon notice, server Aaron had it appropriately warmed to room temperature. This faultless classic favorite is a specialty of Executive Chef Arthur Gross who has been with Middleton’s for 25 years. He went through the ranks from dishwasher to prep specialist, cook, to sous chef and now executive chef, somehow fitting in training with the Culinary Institute of America, the Academy of French Cuisine and other notable professional training schools. He modestly credits the Middleton team and low staff turnover for much of the restaurant’s superb fare.