They’re made in house, which may or may not explain why they took so long to reach our table. The seared Block Island scallops were nicely burnished from a quick turn in the pan and meltingly soft inside. The farm-fresh succotash of corn, peas, and red peppers was a pleasing addition. The lobster and crab risotto with peas was laden with seafood but the rice was too chewy. The lovely, underlying flavors—lemon zest, basil, and Parmigiano-Reggiano—helped support the dish. We ended up with six chilled, plump oysters on the half shell—do try the Kumamoto ones from California—that we slurped happily with a variety of condiments, including a traditional mignonette with shallots and black pepper.
Menu
The chef, Eric Houseknecht, has composed a casual menu with thoughtful, seasonal ingredients. The bivalves whetted our appetites for the official appetizers, including the ubiquitous lobster mac ‘n’ cheese. (Is there a menu in town without this dish?) It turned out to be more of a hearty meal than a warm-up to the main event.
Dining Review: Thames Street Oyster House
The shells were properly set on a bed of rock salt, and their briny inhabitants were dressed with creamed spinach sporting Pernod and Parmesan. The knockout, though, was the shrimp ceviche—a bowl of plump shrimp “cooked” in a citrus marinade of lime, orange, ginger, and cilantro. Mercifully, the storm didn’t cause the expected damage, and Thames Street Oyster House took down its protective sheathing to finally concentrate on establishing a niche in this restaurant-and-bar-saturated community. Baltimore Wharf is one of London’s most exciting and successful residential developments. One and two bedroom apartments, premium duplexes and spectacular penthouses are served by brilliant facilities and friendly 24/7 staff.
The Making of a Five-Pound Stuffed Lobster - Baltimore Magazine
The Making of a Five-Pound Stuffed Lobster.
Posted: Wed, 23 Sep 2015 07:00:00 GMT [source]
Restaurant Finder
A small cast-iron skillet is packed with cavatappi “corkscrew” pasta glistening with a rich Gouda sauce and studded with sweet lobster chunks. Despite its name, the Oyster House doesn’t look like it hails from the Cape Cod area. The only thing missing is a French sneer from the wait staff. The servers here are young, friendly, and knowledgeable. At the end of the meal, the check is served in an empty oyster can, a fun touch.
Like many historic buildings in Fells Point, Thames Street Oyster House has lived several lives, functioning as a brothel, saloon, and gift shop before opening in 2011 as a seafood restaurant. The raw bar features a mouth-watering array of oysters, caught in regional, Atlantic, and Pacific waters. Also available are mussels, crab claws, scallops, quahogs, and lobster tails. Speaking of lobster, the delectable Maine lobster roll comes stuffed with poached lobster and is served on a buttered hot dog bun. The antique black bar and white-tiled floor impart a classic, yet comfortable vibe. The stained glass windows and exposed brick are original to the building.
Restaurant Finder
Immediately, the place, next to the rollicking Cat’s Eye Pub, was packed. The glow of its debut was quickly doused when Hurricane Irene came roaring up the Atlantic seaboard, threatening to wash out the cobblestone streets and historic structures in the waterfront neighborhood. Once again, Beattie was covering up her exterior—this time with plywood. Soon enough, there was a big sign announcing that a restaurant was opening. It would still be many more weeks before diners got a glimpse of the inside of Thames Street Oyster House, the dream of owner Candace Beattie. For months, the tall windows and doors at 1728 Thames St. were plastered with thick brown paper.
Dining Review: Thames Street Oyster House
Hunks of beautiful claw and tail meat spilled over the open-face crunchy roll. There’s even drawn butter on the side for extra indulgence. Sitting in the upstairs dining room with a view of the harbor, we wanted to linger over dessert.
Dining Review: Thames Street Oyster House
Thames Street Oyster House is located in historic Fells Point on the waterfront, and is frequented by locals and visitors alike. The Oyster House offers a spectacular à la carte raw bar, featuring at least ten different kinds of oysters daily from the East and West coasts and beyond. Executive Chef Eric Houseknecht creates impeccable authentic and inspired Maryland, Mid-Atlantic, and New England seafood dishes. Serving only the finest quality seafood available, we source our product from the most reputable and respected purveyors and fishermen, locally, domestically, and sustainably whenever possible.
Menu
With its menu, décor, and range of prices, Thames Street Oyster House has already managed to find a way to attract locals and visitors in a competitive area of town. We have a feeling that, barring an unforeseen hurricane, the restaurant won’t be boarding up again anytime soon. On one visit, our waiter Tony helped us choose from the dozen types of raw oysters available that day, explaining the pedigree of each. A paper guide with descriptions is given to diners, complete with pencils for marking your choices—similar to making selections at a sushi restaurant. Thames Street Oyster House is also open for lunch Wednesday-Sunday.
The bar offers handmade cocktails, along with a great draft beer and wine selection, including many local options as well as New England favorites. Join us in our inviting main bar room, upstairs water view dining area, or charming back courtyard. It’s no surprise that oysters—from raw to Rockefeller to shooters—anchor the menu. There’s also a New England theme with lobster dishes, clams, and other seafood rounding out the list. A few meat options are thrown in, too, like a grilled skirt steak with beet relish and sweet plantains.
Construction trucks were out front, but curious passersby (including me) couldn’t tell what was going on in the centuries-old Fells Point building.
No comments:
Post a Comment