In its three decades as a waterfront staple in Annapolis, Pusser’s Caribbean Grille developed a reputation for bringing the party—and, yes, the subsequent pain. When its lease expired in 2024, many feared it was the end of a legendary rum-soaked era. Turns out, it was the beginning of a new one.

Last summer, the restaurant and waterfront bar re-emerged, perfectly situated in Lighthouse Point along Canton’s waterfront. Rebranded Pusser’s Landing, it’s now serving island-inspired and Maryland-style fare, cold beer, and of course stiff drinks to customers who pine to feel transported to a warmer, sunnier, simpler place.

“We purposely [changed the name to] Pusser’s Landing because we do view it as a landing spot, whether you’re coming in off the water, or whether you’ve been at work all day,” says co-owner Jim Lepley, who started working at the restaurant in Annapolis as a busboy. “We see it as a hidden oasis on the water in Baltimore.”

Not visible from Boston Street, the restaurant sits in the marina on the Patapsco River. Customers can walk down a long outdoor ramp to reach the floating dock bar, which seats more than 100. Unlike the space’s previous occupant, Drift Bar, here patrons can belly up to that outdoor bar or grab a table or a spot along the rail overlooking the water.

The full food menu—which includes a solid burger made from a brisket, chuck, and short-rib blend, and a pit beef sandwich, complete with the requisite tiger sauce—is available outside as well.

But whether sitting inside or out, most people out here are here to drink, and the overwhelming favorite is the signature Painkiller. Made with Pusser’s rum, pineapple and orange juices, and cream of coconut, it’s served on the rocks with an orange slice and topped with nutmeg. It tastes like a citrusy piña colada, and can be ordered with either two-, three-, or four-parts rum.

“Regular, strong, and extra strong would be the best way to describe it,” Lepley says. “Being able to say, ‘I’ve had a bad day—I need a four,’ has endeared it to people.”

Inside, the large dining room includes the original long wooden bar from the Annapolis location. Former executive chef Jim Eriksen, a veteran of the Annapolis operation, shaped the regular menu to be heavy on Caribbean influences like mango salsa and jerk seasoning. We found those to be the strongest dishes.

New chef Colin Dixon nails the jerk tuna steak, a beautiful piece of fish prepared perfectly medium rare. The jerk seasoning provided just the right amount of kick. Pan-grilled herb grouper worked well with its mango corn salsa and balsamic glaze. The hardy and tasty jerk chicken and pineapple quesadilla appetizer could serve as an entrée.

The crab cake, as is often the case in Baltimore, was more controversial. Some in our party enjoyed the six-ounce cake, saying its seasonings elicited a unique flavor. Others thought it was oversalted and bland.

Numerous staff followed Pusser’s up the Chesapeake to its new location, and that loyalty shows. The service has been excellent every time we’ve visited. Future plans include delivery to boats in the marina (the restaurant now offers two hours of free docking for patrons).

As it settles into its new digs, all signs point to a peaceful, not painful landing for Pusser’s.

PUSSER’S LANDING 2780 Lighthouse Point E, 443- 869-2067. HOURS: Mon.-Wed. 3 p.m.-10 p.m., Thur. noon-10 p.m., Fri.-Sat. noon-11 p.m., Sun. noon-10 p.m. PRICES: Starters $15-20; salads $12-18; sandwiches $17-28; entrees $28-50.