- Tomato Golf and Ultimate Fighting: How Chefs Unwind After Service
- Vegas’s Next Mega Food Destination
- L.A.’s Iconic Michael’s Debuts New Chef Miles Thompson
- Grae Nonas Lands in Minneapolis, Embraces His "Viking" Heritage
- Guess Who's Coming to Dinner at the 11th Euphoria Festival?
- Angie Mar Dreams of Ribeye at The Beatrice Inn, Revamped and Opening Today
- On the Joy of Eating Juicy Brisket All Day Long
- Where to Find a Ramen Fix In Europe
- This App Will Put Your Name on the List, Then Text You When Your Table Is Ready
- Four Seasons Restaurant Auction Blasts Past Expectations
I spend a good bit of time in and around the Baltimore area with my in-laws, and I'm always a little disappointed when we try any remotely ambitious restaurants. So we play it safe, eating crabs on most occasions—though ironically, the area's signature crustacean is currently being flown in from places like Texas, since the Chesapeake blue crab is being fished to its capacity. Still, I'm drawn to places like Costas Inn, which just this past weekend was serving platters of steaming-hot blue crabs, thickly crusted in Old Bay. I'm also keen on the giant broiled crab cakes at Rib 'n Reef, where they use so little filler that you get hunks of lump crab in almost every bite.