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Thirty Seven North Restaurant & Bar Restaurant Review: Befitting an establishment at a marina, named for its latitude, Thirty Seven North offers slips for diners who navigate their way to dinner. But whether you come by land or sea, you’ll be greeted by a gracious restaurant and bar made airy with bright white walls, high ceilings delineated with rafters, and big windows overlooking waters that lead to the Chesapeake Bay. The cuisine, too, is welcoming with its blend of comfort and new American creativity. Ingredients are regionally focused and allowed to shine in dishes such as Eastern Shore little neck clams with Edwards Surry sausage; North Carolina grouper with golden chanterelles; and beef tenderloin with butter beans, sweet white corn and roasted tomato butter. Savory wines housed in a centrally situated cellar (providing lockers for connoisseurs) pair well with the fare. Executive chef Eric Nelson lists desserts under headings like “sweet & salty” (dulce de leche ice cream with a warm pretzel). There’s also a deep, dark chocolate tart, further enhanced with chocolate gelato and chocolate sauce, under --- you guessed it --- chocolate, all adding up to a stimulating evening that transports. Until you return to your own vehicle.