Kim Acton's STARR

Kim Acton's STARR STARR is upscale restaurant nestled inside a scenic golf course overlooking St. Martin’s Neck River.

07/01/2026

Happy 1st of July! It's hard to believe we have only six months until it's 2027!

Regarding the announcement we made about the Starr menu being available for a limited time......

The golf course has been sold and settlement is imminent. The food & beverage operation is not a separate entity from the golf course. It is part of the golf course. I was brought back to Starr in 2023 on a short term consultant basis. Obviously, I never left.

Lewis Starr Meltzer, the developer of the course, had always dreamed of having a fine dining concept in this space. I am honored and blessed that I was able to make his dream come true. Lew has retired and now has time to enjoy the fruits of his labor.

The new owners will not be continuing a fine dining concept such as Starr. Therefore, Starr will cease operations at the time of settlement. The only information I have is there will be a food & beverage operation. That is all I know.

I'm not quite prepared to write what's in my heart as my emotions are all over the place. Bear with me. I will post soon. In the meantime, I want to express my deepest gratitude for your endless support of me and my endeavor here at Starr. It's one helluva way to end my career.

Much love,
Kim

Thanks for being a top engager and making it on to my weekly engagement list! 🎉 I’m so honored!Ed Widmayer, Angie Holleg...
07/01/2026

Thanks for being a top engager and making it on to my weekly engagement list! 🎉 I’m so honored!

Ed Widmayer, Angie Holleger, Wayne Ridpath, Lauracom Whitaker, Gian Burke, Trina Karvois Black, Elizabeth Horsey, CW Crabill Sr., Sandi Blackwell, Leah LeCates, Bonnie Isennock-Cheng, Lisa Rafer, Kirk Parsons, Douglas Jakelski, Sharyn Guarino O'Hare, Kelly Skinner Rausch Ridpath, Barbara Frost

Oil in pasta water is the cooking mistake that keeps appearing in every kitchen — and it directly prevents the sauce fro...
07/01/2026

Oil in pasta water is the cooking mistake that keeps appearing in every kitchen — and it directly prevents the sauce from sticking to the pasta. The oil does absolutely nothing useful and does one thing that is actively harmful. 🍝

Oil and water do not mix. The oil floats on the surface of the boiling water throughout the cook. As the pasta is drained it passes through this oil layer and the oil coats each strand in a thin film.

This oil film is the problem. When the oily pasta is combined with the sauce and tossed, the sauce cannot bond to the oil-coated pasta surface. It slides off. Every bit of effort put into making the sauce — the correct reduction, the pasta water emulsification, the tossing technique — is neutralised by the oil coating.

Oil is added with the mistaken belief that it prevents the pasta from sticking together. The correct tool for preventing sticking is continuous stirring in the first 2 minutes of cooking when the starch is most actively releasing — and using enough water (4 litres per 400g). Neither requires oil.

A ladle of starchy pasta water added to the sauce during tossing provides the correct emulsification to bond sauce to pasta.

Never add oil to pasta!

07/01/2026

As chef Tom Colicchio closes his signature restaurant and retires from professional cooking, we joined him for the end.

G’night y’all.
07/01/2026

G’night y’all.

07/01/2026

Hi there Starr family. My phone has been blowing up with reservation requests. In an effort not to miss anyone may I kindly request that you use the Toast app? I have so much going on and I fear something will fall through the cracks. Grateful for your love and support.

06/30/2026

It's me again. We've opened up the book for tomorrow night. We are sold out Thursday and Friday. Reservations remain available for Saturday night.

06/30/2026

Holy heatwave, Batman!

Just dropping in to say we have opened up the reservation book for this Saturday. We are completely sold out Thursday and Friday. Stay tuned for future announcements.

06/29/2026

What qualifies as “fine dining?”

Fine dining refers to a premium, full-service restaurant experience prioritizing exceptional culinary artistry, flawless hospitality, and elegant ambiance. Rather than just a meal, it is an immersive event.

Core Characteristics of Fine Dining

* Culinary Excellence: Menus are highly curated, often featuring seasonal, premium ingredients and multi-course tasting menus prepared by highly trained chefs.

* Impeccable Service: Staff members are exceptionally knowledgeable, providing attentive yet unobtrusive service, including expert wine pairings from a dedicated sommelier.

* Sophisticated Atmosphere: The setting is luxurious, featuring intentional lighting, high-end tableware, white tablecloths, and thoughtful table spacing to create an exclusive, intimate feel.

* Artful Presentation: Food is treated as a visual medium, with meticulous plating and attention to both texture and flavor.

What do you look for when you go to a “fine dining” restaurant?

Did you know?Tuna is one of the only warm-blooded fish on earth. Understanding this explains everything about its flesh ...
06/29/2026

Did you know?

Tuna is one of the only warm-blooded fish on earth. Understanding this explains everything about its flesh colour, its texture, and how to cook it correctly.

Tuna maintains its core body temperature 10 to 15°C above the surrounding water using a countercurrent heat exchange system called the rete mirabile — a dense network of blood vessels that transfers heat from warm outgoing blood to cool incoming blood. This sustained high-speed swimming produces an extraordinarily high concentration of myoglobin in the muscle. The result is deep crimson flesh.

Swordfish is cold-blooded, but has a specialised orbital heating organ near the brain that warms only its eyes and brain — improving vision for hunting in cold deep water. Its body muscle is pale, low in myoglobin, and built for powerful burst speed rather than sustained migration. The dense thick muscle fibre bundles give it an almost steak-like texture.

Tuna contains approximately 29g of protein per 100g versus swordfish at around 20g. Bluefin tuna is among the richest dietary sources of EPA and DHA omega-3 fatty acids, particularly in its fatty belly cuts. Swordfish contains more mercury on average due to its long lifespan and apex predator diet.

Tuna is best served rare to medium-rare at 46 to 54°C — beyond this it turns dry and chalky very quickly. Swordfish holds up well to higher heat at 60 to 63°C and develops excellent Maillard crust on its dense surface.

Cook each one at the temperature its biology actually requires.

Address

11602 Masters Lane
Berlin, MD
21811

Opening Hours

Monday 11am - 7pm
Thursday 11am - 7pm
Friday 11am - 7pm
Saturday 11am - 7pm
Sunday 11am - 7pm

Telephone

+14106416500

Website

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