Ocean City is in full resort mode for the summer and its new restaurants are settling in to their day to day task of feeding the hungry vacationers looking for good grub. On a recent trip down there, we tried two new restaurants among the many that are starting a new venture among the beaches and sunshine.
Ocean City Brewing Company. (5509 Coastal Hwy, 443-677-3075, http://ocbrewingcompany.com) Breweries have been popping up all over Ocean City and our first stop is the biggest of them all. Able to brew 1,000 gallons (60 kegs) of beer at a time, the OC Brew Co. has plans to have 14 of their own proprietary brews on tap with another seven to be switched out seasonally. As of right now they only have one ready for pouring (don’t fret, they have 20 beers from other breweries ready to go). The bar/ restaurant area is a cavernous space with high ceilings giving it a beer hall feel. The food that OC Brew Co serves is upscale pub fare with a few twists. We were happy with everything we had at OC Brew Co with the mommom's meatballs flatbread ($13), charcuterie sampler ($12), and fire braised pork bbq sandwich ($12) being the best. We can’t wait to try their new beers along with some of their crazy eggrolls next time we’re in town.
Jack's Lobster Rolls. If simple and easy is more of your speed for cuisine then Jack’s Lobster Rolls (2nd St., Ocean City, 410-390-3193 www.jackslobsterrolls.com) is for you. Located directly off of the boardwalk, Jack’s is a small joint that serves only one thing: lobster rolls. The rolls that Jack’s serves ($16) are more of a Connecticut lobster roll which forgoes mayonnaise for butter. The perfectly cooked lobster was nestled in a buttery and browned roll and topped with a little salt. It’s straightforward and delicious. Their rolls are a great change of pace from the normal heavy boardwalk fare.
Ocean City is slowly starting to become a vacation spot that offers a much wider variety of cuisine than pizza and fries. We look forward to our next visit to see what new place OC has to offer us.Copyright © 2015, The Baltimore Sun