Must-tries: We started with oysters — they offer a wonderful selection with varieties from Prince Edward Island, Rhode Island and, of course, the Chesapeake. But the restaurant’s specialty is the minimally adorned jumbo lump crab cake. It’s broiled and crunchy on the outside, moist in the middle. We devoured it as part of the $32 “steak and cake” meal, which pairs it with a juicy, 12 oz. filet, more food than probably anyone could ever eat in one sitting.