Situated on Broadway Pier, Shuckers of Fells Point's waterfront patio affords diners a splendid view of the nearby harbor. The site complements Shuckers' bounty of succulent seafood, such as handcrafted jumbo lump crab cakes, Atlantic salmon filet glazed with homemade bourbon sauce, and piles of steamed clams from the raw bar. Along with fresh catches, the culinary team crafts American bar staples such as hand-cut, chargrilled New York strip steaks and fried mozzarella moons, a tastier alternative to fried hunks of moon rock. Just as seafood complements Shuckers' exterior, American cuisine complements its sports bar interior, where running backs dive into the end zone on 40 flat-screen TVs throughout the dining area.
At Genghis Grill, cooks stir-fry more than 70 fresh ingredients to make healthy, flavorful bowls loaded with proteins and vegetables. Diners can mix and match ingredients to create customized feasts, or choose signature dishes such as the Thai Chicken bowl with chicken, veggies, and udon noodles in red curry peanut sauce. Nutrition-focused heart-healthy bowls, developed with the help of a dietitian, feature flavor combinations such as Sichuan-style bamboo beef or ginger-citrus shrimp.
A small piece of the Deep South thrives at Wild Cajun Seafood and Bar. That's because all of the restaurant's crawfish hails from Louisiana, as do its chefs. These chefs also incorporate fresh catches from the nearby Mid-Atlantic coast, meaning Maryland crab cakes sit side by side next to po'boy sandwiches stuffed with crispy tilapia fresh from the fryer. Elsewhere on the menu, the gumbo's dark, smoky roux complements its chicken and sausage and shareable pots of Cajun-style, steamed seafood mix crawfish, shrimp, and king crab legs with sausage, corn, and potatoes.
Much like its menu, Wild Cajun Seafood and Bar's dining room demonstrates a general passion for the wide-open oceans. One wall features an enormous, floor-to-ceiling mural of a seascape at sunset, complete with actual sails jutting out over guests' heads. High-topped tables are scattered throughout the vast, intimately lit space, providing diners with unrestricted views of the flat-screen televisions broadcasting sports as well as commercials for vintage particle accelerators.
Before chefs can begin cooking in the Jumbo Jumbo Cafe kitchen, they must undergo extensive training from co-owner Johnny Yen. Johnny introduces them to recipes from his native Taiwan, demonstrating how to fry squid until its crispy and tender, as well as how to properly season traditional beef noodle soups. Once the chefs have mastered Taiwanese techniques, they can join Johnny and fellow chefs in the kitchen to whip up fiery wings, tangy rice dishes, and the crispy fried chicken lauded as a must-try by reporters from the Washington Post. The chefs also extend their culinary expertise towards a variety of Chinese classics, including Szechuan beef, kung pao chicken, and sweet and sour shrimp.
Meanwhile, out in the dining room, Johnny's wife and co-owner Cathy captains a team of friendly servers. As they celebrate their 10th anniversary, they blend up tapioca tea drinks and smoothies in a variety of fruity flavors, including plum, pineapple, and coconut. The staffers obligingly answer any questions about the menu, such as if it likes anyone in the restaurant more than a friend, and suggest their favorite dishes.
From beef kebabs to jumbo-lump-crab cakes, each dish is crafted from scratch at Eastern Kebab & Grill, and dishes incorporate flavors from all over the world. Tzatziki sauce drizzles over gyro meat, and gravy blankets roast beef. Handhelds range from seafood-salad subs to bacon cheeseburgers. Even the sides span the globe, from Asian-influenced fried rice to southern potato salad.
When laid out item by item, Lucky Inn's lunch and dinner menus could possibly span the entire length of the Great Wall of China. The lengthy lists keep the eatery’s chefs busy crafting favorites such as general tso’s chicken, beef with broccoli, and shrimp in garlic sauce, as well as noodle dishes of the lo mein, chow mein, and chow fun varieties. Meat-free fare arrives in the form of orange-flavored tofu and sautéed snow peas, harvested by ski instructors during slow days.