Ocean City's Dough Roller to open its first inland restaurant in Crofton Store to be built in industrial park on Route 3 near Cronson Boulevard

Crofton soon will be rolling in dough.

The Dough Roller, an Ocean City landmark that specializes in pizza and pancakes, will be striking inland for the first time, opening a restaurant in a Route 3 business park.


"An inexpensive Italian family restaurant might go very well here," said Tony Cannetti, the executive director of the Crofton Chamber of Commerce, who said he has been trying to lure a restaurant such as the Olive Garden to the area. "We do have all the fast-food places."

Few details about the new restaurant were available yesterday. The real estate company that struck the deal, Hicks & Rotner Associates of Lutherville, released a one-page statement, but employees were unable to elaborate.


The statement says the restaurant, owned by William A. Gibbs, will be built in the Crofton Industrial and Office Park, on the west side of Route 3 near Cronson Boulevard. A construction timetable and opening date were not included in the statement.

The Dough Roller is leasing 58,562 square feet, about half a football field, but part of that may be for parking or other outside amenities. The Marriott Corp. owns the park.

Mr. Gibbs could not be reached for comment yesterday, and employees at his office in Ocean City said he would not comment until he sees the news release and confers with the real estate agents.

The Dough Roller has five locations in Ocean City -- at 70th Street and the Coastal Highway, 41st Street and the Coastal Highway, 19th and Baltimore streets, and along the boardwalk at Third Street and at South Division Street.

Prices range from $2.75 for hot dogs to $16.95 for a seafood platter. Italian dinners range from $7.75 to $10.75.

The news release was unclear about the exact location of the Crofton Dough Roller, but several nearby business owners said yesterday there is space for a new building next to the Blockbuster Video store.

That would put it next to Eddie's Place, a 2,000-square-foot restaurant and carry-out that features pizza and subs.

The owner, Eddie Swann, said he is not deterred by the news of big competition.


"Some people like mom-and-pop operations and some people don't," he said. "Business is business. We've always been competitive. Any business that is good will do well. You've got to make you're own reputation."