| May 16, 2011
| 3:00 AM
For nearly a century, oysters have been pummeled from two sides: us and nature. Our appetite for oysters has spurred overharvesting; at the same time, pollution has made oysters more vulnerable to disease, and sediment has smothered oyster beds....
| Aug 11, 2011
Bottom of the Bay, the venerable (since 1972) crab joint-cum-seafood restaurant on Route 1 in Laurel, is not easy to describe. It's a one-story, two-room structure that defines what Maine lobster purveyors up "nawth" call "eating in the ruff." That is,...
| Dec 29, 2011
| 1:30 PM
New Year’s Eve comes just once a year — and even less often on a Saturday night. For Baltimore-area restaurants, that’s a very good thing.
One in five Americans is planning to dine out this New Year’s Eve, according to a recent...
| Aug 15, 2011
| 3:28 PM
Long-awaited "streamlining" of the tangled state and federal red tape Maryland watermen must navigate for permission to establish oyster farming operations finally took effect Monday.
Now, instead of seeking approvals from three separate state agencies...
| Dec 16, 2011
| 3:00 AM
Warning, centennial ahead. The 100th anniversary of the sinking is coming in April, and commemorations are bound to be berserk. Baltimore has long been one of the unofficial headquarters for Titanic scholarship. "A Night to Remember," still considered the...
| Dec 15, 2011
| 3:16 PM
An Eastern Shore watermen faces up to $28,000 in fines for multiple oystering violations in Dorchester County, the Maryland Natural Resources Police said Thursday. Officers charged Joshua T. Tieder, 23, of Taylors Island with 13 counts of possessing...
| Dec 18, 2011
| 5:50 PM
Frank Welsh started shucking oysters when he was 13 years old.
"My father taught me and my two brothers. He taught me to shuck a 'pretty' oyster," said Welsh, who has taught his son and grandson the craft.
The 68-year-old Welsh shucks oysters and...
| Dec 27, 2011
| 8:23 PM
Whether true or just a bit of wishful folklore, champagne was reportedly first cooked up by the French Benedictine monk Pierre Perignon (c. 1638-1715). When Dom Perignon first tasted his concoction, he is reported to have said, "Come quickly, I am...
| May 20, 2011
| 1:17 PM
At Bluegrass Tavern, Patrick Morrow's food fit the atmosphere to a T. It was as though the restaurant were designed around his culinary leanings, which are rooted in the vernacular of the American South. What I loved most about Bluegrass (and this is...
| Nov 5, 2011
S & J Crab Ranch opened up this September on a stretch of Pennsylvania Avenue that, give or take a burrito joint or an Asian carryout, is more or less Towson dining in miniature. S & J is definitely a departure from the previous few tenants of its...
| Jun 11, 2011
The entrance into Joey Chiu's — a wide wooden bridge spanning a rapid stream — is bewitchingly pretty. I can't think of a restaurant that makes a better first impression. I felt just as good about Joey Chiu's when I left. Charming is as...
| Jun 20, 2011
| 10:01 AM
— The dock built to hold water-filled tanks of baby oysters stands empty. The new marina for landing fully grown bivalves is being used for now by some crabbers.
Encouraged by a new state policy to boost private oyster farming, Jay Robinson and...