Where to eat in Baltimore Inner Harbor

Cocktail Time

Cocktail Time

Well-Known Member
Jul 9, 2007
1,208
Lake Lanier, GA
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1998 400 Sundancer, Garmin 840xs GPS, Furuno Radar, B&G GPS pilot etc.
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I am in Baltimore for a conference for the next few days staying at the Hyatt on Light Street. What are some recommendations for a good crab house? I was a GM for the Chart House years ago, so I love some good seafood, but I'd like to find someplace unique on the water. Any suggestions?
 
There are three close by, Obyreckys in Fells point, not on the water, Bo Brooks on the water in Canton and two block from there Canton Crabhouse waterview somewhat. Bob
 
The Rusty Scupper right on the Inner Harbor has always given me great seafood meals as well.
 
Captain Allen is spot on. I ate shrimp cooked and raw in every manner know to man there one night. Baked, smoked fried, kabobed. I left with a smile on my face and a Phillips Seafood drink glass in my hand to prove it. Goooood Stuff!
 
Try Mamas in Canton. Few blocks from the water and a short cab ride from IH, but you won't be sorry.
 
doozie said:
There are three close by, Obyreckys in Fells point, not on the water, Bo Brooks on the water in Canton and two block from there Canton Crabhouse waterview somewhat. Bob
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Very good suggestions here. Dont think you can get much better. Canton Dockside Inn has very good crabs, just went there the other day.
 
Thanks! I appreciate the info! Review to follow...
 
Phillips is a must. For your next meal, 2nd on (Mother) Shuckers at Fells Point. Since you'll need a boat ride at some point, I'd recommend get on the water taxi just north of Phillips and ride over. Tickets are $10 RT now.
 
Wow... And I was about to tell him to avoid Phillips at all costs. They are nothing but a tourist trap. There is nothing "authentic Maryland seafood" at all about Phillips. If you go there, order the regular stuff that you can get at any other seafood/steak house. It will be a decent meal, but nothing spectacular.

A bit pricey, but one of Baltimore's hidden little gems is Tio Pepe. It is a very good Spanish restaurant. Get some of the homemade Sangria. Everything on the menu is good. Jacket required.
 
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skibum said:
Wow... And I was about to tell him to avoid Phillips at all costs. They are nothing but a tourist trap. There is nothing "authentic Maryland seafood" at all about Phillips. If you go there, order the regular stuff that you can get at any other seafood/steak house. It will be a decent meal, but nothing spectacular.

A bit pricey, but one of Baltiomore's hidden little gems is Tio Pepe. It is a very good Spanish restaurant. Get some of the homemade Sangria. Everything on the menu is good. Jacket required.
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I am with you 110%, there is no chance I would ever eat at Phillips again.
 
skibum said:
Wow... And I was about to tell him to avoid Phillips at all costs. They are nothing but a tourist trap. There is nothing "authentic Maryland seafood" at all about Phillips. If you go there, order the regular stuff that you can get at any other seafood/steak house. It will be a decent meal, but nothing spectacular.

A bit pricey, but one of Baltiomore's hidden little gems is Tio Pepe. It is a very good Spanish restaurant. Get some of the homemade Sangria. Everything on the menu is good. Jacket required.
Click to expand...

Me too... I guess you goto be a native to know that.
 
HA! Glad I let you folks with 'local' knowledge chime in.

SkiBum I have to try Tio Pepe when I am down in Bmore again... You have peaked my interest!!

Of course I like Sabatino's in Little Italy which I've heard mixed review of.. But was just there Mother's day and enjoyed it!!!!
 
Damn, Bill... Beat me to it. Hooters good, Phillips bad.

People always ask me where to go to get "good" crabcakes, and I can't think of a single place. Not one. Unfortunately for the tourists, the best Maryland crab cakes can't be found in any of the restaurants. They are made in private kitchens all across the state with the "leftover" (the ones that survived the feast due to stuffed bellies) crabs. It is just too damn expensive to make good ones and still be able to sell them for a profit. When made at home, the only thing that matters is making them good.

I'll do you a favor and take one for the team. Send me a bushell of live crabs 2 days before you arrive in town. I'll steam them up and eat the ones that aren't supposed to be "leftover". The next day, I'll pick them (after eating the "lunch" crabs that we also leftover from the night before), and make up some real crabcakes for you. Now, I will not broil them. You've got your choice of pan fried or pan fried. That's just how we do it here in Bawlmer, hon...

Got cholesteral worries? Head to Phillips and get some of those asian swimmer crab pasteurized, pulverized, frozen, thawed, pulverized some more, artificial "shell" fragments added, cardboard crabcakes and have them broiled. They aren't gonna taste right anyway...

That's how I feel about Phillips. Yuck!
 
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