Boonies Restaurant & Bar is located in beautiful, scenic Tyaskin, Maryland. It is surrounded by large pine trees with a quiet breeze. Quaintly decorated dining rooms combined with our welcoming and friendly staff will make you feel right at home. We offer outdoor dining on our spacious deck. On Saturday nights we offer live entertainment for you to kick back, relax and enjoy the musical talents from a variety of bands.

The menu is plentiful and we offer a wide variety at mid range pricing. We use only the freshest ingredients available to offer you a full flavored and delicious meal. We specialize in hand cut steaks, prime rib, chicken, ribs and seafood along with a variety of sandwiches, kids menu and salads. From appetizers to homemade desserts there is surely something to please everyone’s tastes.
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The story of the Red Roost begins in the late 1940s when Frank Valentine constructed a chicken house of cinder block and oak. Chicken man Frank Perdue still talks about getting his truck stuck out back when he delivered feed. The chicken house was abandoned in the early 1960s when a series of high tides drowned the last flocks that would reside there.

In 1971 Frank Palmer, a successful Hyattsville, Maryland car dealer, decided to move his family to the Delmarva Peninsula with the idea of going into the campground business. A pasture and a stand of pines were transformed into campsites and christened the Red Roost Campground. The old chicken house was converted into a recreation room and general store. Unfortunately (or maybe fortunately), the 1973 Arab oil embargo sent gasoline prices soaring and kept a lot of campers and RV'ers close to home. All things considered, it looked like the campground was a little too far off the beaten path to attract much business. With their life savings sunk into the Red Roost, Frank had to get a job selling business machines and his wife Peggy had to return to teaching to keep afloat. Since campers were few and far between, Frank decided to experiment with steaming crabs and fresh local corn. Soon a few West Side locals and neighbors from nearby towns started to stop in to sample the fare. It was steamed crabs, corn on the cob and their special recipe of fried chicken that started to catch on. So in 1974 they began calling it the Red Roost Restaurant.

The popular eatery changed hands in 1996, but the new owners, brothers Tom and John Knorr, are keeping the Red Roost's traditions alive. The relaxed, friendly atmosphere, synonymous with Eastern Shore life, is the perfect setting to enjoy the area's world famous seafood bounty.
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SoBo’s Wine Beerstro, the third of John and Tom Knorr’s Southern Boy’s concepts opened to rave reviews in December 2006. A smaller concept for the Knorrs (about 80 seats), the focus at SoBo’s is on great food and wine with a bit of an upscale flare. The staff is friendly, knowledgeable and always willing to help and the atmosphere is warm and intimate.

Featuring a progressive wine list with 100 New World wines makes it easy and fun to select something that will please anyone, from the novice to the most experienced pallet. A 20 for $20 list offers wines at a great value and encourages experimentation. We at Sobo’s believe that wine is made for drinking and have selected wines and priced them in such a way that encourages guests to do just that.

The food is contemporary American cuisine, with lunch and dinner menus that change frequently to reflect the flavors of the seasons as well as the wants and needs of our guests.

Please join us at SoBo’s where we have paired great food and wine with warm, sincere southern hospitality. 
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Specific Gravity Pizza Features an extensive range of craft brewed beers by the pint - the only thing that is better is the handmade pizza. We serve both lunch and dinner in a cool no fuss type atmosphere with a newly added bottle shop featuring a large selection of wines, liquors and of course our own Evolution Craft Beers.

Come in for some great pizza and wings then leave with a great bottle of wine as a nightcap from our Bottle Shop.
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Bistrot Cinq, a concept developed by John and Tom Knorr and Robbin Haas, opened in November 2007 in Antigua, Guatemala. The restaurant is a French bistro with an intimate atmosphere. The combination of culinary options and dining experience are unique for the region. This is the first international concept for the Southern Boys.

The menu features French specialties, such as Escargot Bourguignon, Steak Frites, and Duck Confit, and also regional specialties such as Seared Robolo and Trout Amandine. Though Bistrot Cinq's menu and location are unlike any of their previous concepts, the restaurant maintains the Southern Boys ideals of having a staff that is knowledgeable and hospitable and committed to excellence in service.
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