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Watertable Restaurant Review: At first glance, the restaurant seems like a typical upscale hotel dining room, handsome but impersonal, with its clean, modern lines and ruddy earth tones. Look outside, though: each seat has a harbor view. Even better, peruse the menu, which has a very personal Maryland stamp. If the fare wasn’t pulled from the waters of the Chesapeake, it had its beginnings at such local farms as Springfield, Roseda and Gunpowder. Seasonal organic produce is culled from area farmers markets, and tomatoes and herbs for the kitchen are grown in the hotel’s own seventh-floor patio garden. The stylish approach to regional American cooking can be seen in such dishes as pan-seared rockfish with lemon risotto, Marvesta Shrimp Farms shrimp and grits with Iroquois heirloom cornmeal and smoked bacon, and Jugelweiz Farm duck with Brussels sprouts. Look for a traditional Smith Island layer cake, Maryland’s official dessert, to end your meal on a sweet note.