From Our Editors
Sourcing their meat, seafood, and produce from local farms and vendors, the chefs of Old Bay Steakhouse craft a menu of hearty American surf 'n' turf. Diners can begin by sampling jumbo barbecue shrimp wrapped in bacon or dive headfirst into crab dip, served in a bread bowl with a saltine spork. Tender local rockfish arrives blackened and topped with a seasonal fruit chutney, and flaky salmon wears a coat of fresh dill, butter, garlic, lemon, and white wine. The chefs also focus on juicy Angus steaks—all of which are cooked for at least 12 hours with veal and beef bone and arrive with a house cabernet demi-glace—including filet mignon, porterhouse, and sirloins. Guests can pair meals with drinks such as fresh fruit mojitos or draft beers from breweries such as Dogfish Head.