In his famous classical conditioning experiment, Ivan Pavlov proved that it’s physically impossible for a Russian scientist's mouth not to water when it says the phrase “ultimate crab cake.” Moisten your own crab receptacle with today’s Groupon: for $10, you get $20 worth of American cuisine and drink at Todd Conner's, located in the heart of historic Fells Point.
Todd Conner's menu features contemporary American cuisine and regional fare made with fresh ingredients. Ahi Tuna Bites, seared and served with Cusabi dip ($10.99 for 4) or Fell's ultimate crab cake ($14.99) can be washed down with a glass of wine from the fully stocked bar. The Build-Your-Own Angus Burger ($8.99) encourages amateur architects to construct a buttress of ground beef deliciousness from a list of twelve toppings. Sharing plate space with all entrées are Todd Conner's house-made chips, which were voted Baltimore's Best Chips in 2009 by Baltimore Magazine.
With its large outdoor patio, separate dining area, two bars, and absence of animals dressed in costumes, Todd Conner's manifests an inviting milieu. Items from the full menu are served until midnight, though the bar is open until 2 a.m. nightly and serves food from the Late Night menu until last call. Todd Conner's also hosts weekly events, including a late night happy hour from 11 p.m. to last call Thursday through Sunday and weekly wine samplings. This Groupon can be used on bar tabs with the purchase of a food item.
Todd Conner's was voted Best Potato Chips in 2009 by Baltimore Magazine and has been featured in ChangeUp Magazine. Seven Yelpers give the bar an average of four stars and 88% of Urbanspooners recommend it.
- For a low-key, inexpensive evening out, without sacrificing quality and service, Todd Conner’s is a must-visit in Fell’s Point. – Shauna Horrell, ChangeUp Magazine
- We had only known of TC's from driving by and were thoroughly surprised by the comforting and bright atmosphere. The perfect little corner Bar. The brunch menu offers enough to satisfy any craving. – Lindsay and Gregory Lehri, Baltimore Magazine's In Good Taste blog