Two If By Sea Restaurant

Known as the “go-to” spot on the Island to enjoy an award-winning breakfast, “Two if By Sea” has been offering its guests home-cooked meals since Henry Miller established it in 2008. After many years in catering (which he still does for special events on the island) and working in other well known establishments, it was time to make his dream come true for him and establish a place that attracts those who live, work, play or visit the island dedicated to good food and friendship.

The Food

Two If By Sea's menu is composed of modern American comfort food although Chef Henry has added his own twists to many of the menu items, he has kept the classics intact. Homemade jams, pastries, and muffins are available for purchase and if you come in on rainy day, you might be surprised to see Chef Henry making his jams and other treats. We want to give our customers the feeling of a home cooked meal without having to deal with the mess at home. Most of all, we want to our customers to feel like they are family and are stopping by for a visit.

The Chef

Chef Henry graduated from the Culinary Institute of America; Hyde Park, New York in 1982. He has worked at the “Fountaine Bleu” in Miami, FL to the Pegasus Restaurant; the Meadowlands, Secaucus, NJ. Most recently, he survived Corporate Food Service working from Media, PA to Baltimore, MD. Among his many talents was Corporate Training Chef. Several of his awards are on display in the Café. Prior to opening Two if by Sea, Henry was a partner of “Ryard Catering”, based out of Newark, DE.

Henry Miller one of  Tilghman Island’s newest business owners could not be more grateful. When asked, he will tell you. “It’s been an incredible ride. The island has just opened up it’s arms and said welcome.” But it has been a long journey to get to this point.

A full service restaurant has always been Henry’s dream, however his passion is baking. You will always find fresh pastries baked on the premises to satisfy any sweet tooth. And only cooking with the freshest ingredients, some are even grown here at the restaurant. “We’re here to stay, so come on down for some good eats.”