What’s Going On?
Over in West County, Odenton has welcomed Lime and Salt, a new Mexican restaurant that opened in the former Pachanga Grill space. The eatery features traditional Mexican food, including street tacos, enchiladas, chimichanga, fajitas, and more, plus a full bar. (Check out the Spicy Margarita, a traditional marg topped with hibiscus and three pepper-infused tequila!) Lime and Salt is open every day for lunch and dinner. 8395 Piney Orchard Parkway, Odenton | 410-874-6277 | facebook.com/limeandsaltrestaurant
The former location of Bill Bateman’s Bistro in Severna Park has been sitting empty since 2019, but no more—sports bar JB’s was scheduled to open in mid-May, an offering from 206 Restaurant Group, the team behind Park Tavern, Oliver Brewing Co., and Donnelly’s Dockside. With the tagline, “Bites. Brews. Ballgames. Just Because,” JB’s will be a casual environment that features dozens of TVs and all the fare you might expect, like burgers and wings. 566 Ritchie Highway, Severna Park | jbs-sp.com
Feeling like you need something healthy and light? Check out Nutrition 33, a new place for tea and meal replacement shakes in Edgewater. Shake flavors include sweet treats such as banana bread and peanut butter cookie, coffee options and more, while tea options include chai, “Beauty and the Beast” (berry-lemonade), and “Lioness” (tropical peach). You can also upgrade with extra protein and fiber, probiotics and additional vitamins and minerals. 69 Mayo Road #103, Edgewater | 410-616-3357 | facebook.com/nutrition33.md
From the Bar: Summer Hops
What does summer in Maryland mean? For many people, it’s a trip to OC and its iconic businesses, including Dolle’s for fudge, popcorn, and, most importantly, saltwater taffy. Flying Dog Brewery is getting in on that tradition by brewing Saltwater Taffy IPA, a first-of-its-kind 9.6% ABV beer that offers flavors of lemon and citrus hops with rich notes of vanilla creaminess, available in retail stores. In return, Dolle’s is selling a beer-flavored saltwater taffy that’s made with hops from Flying Dog, available in their shops and online.
Other news from Flying Dog: The brewery has brought back its Dead Rise OLD BAY Gose, a salty-and-sour blend made with MD’s favorite seasoning. Fun fact: The Washington Post once called Dead Rise “The most Maryland beer ever.” A portion of proceeds from Dead Rise’s sales supports the True Blue Program from the Maryland Department of Natural Resources, a campaign that highlights and rewards restaurants that serve local, Maryland-harvested crabs.
Other recent releases from local breweries include:
Prickled Pink from Forward Brewing in Eastport, a prickly pear gose brewed with wheat malt, pink salt, and prickly pear puree. 418 Fourth St., Annapolis | 443-221-7277 | forwardeastport.com
New in cans: Pils-Boh Baggins (+1 for the literary reference!), brewed with Bohemian Pilsner and Vienna malts and “Fermented colder than the peaks of the Misty Mountains,” and Star Queen, featuring flavors of sweet fruit, melon, and gooseberries with a semi-sweet finish, both from Crooked Crab Brewing Co. in Odenton. 8251 Telegraph Road, Odenton | 443-569-9187 | crookedcrabbrewing.com
Fair warning: These beers may or may not be available by the time you get there! Craft breweries are always coming up with new stuff, meaning beers go on and off tap all the time (also meaning that if these aren’t still available, there will definitely be something new to try!) If you’re really looking forward to one of them, call before heading to the brewery.
From the Sea: Oysters
It’s a well-known Maryland adage that you should only eat oysters in months containing an ‘R.’ As oyster farming gains prominence, however, that old-school way of thinking may start to be a thing of the past.
Twenty-four-year-old Jerry Sturmer, owner of the Eastern Shore start-up Choptank Terrapin Oyster Co., explains that commercial watermen catch local, wild oysters in colder months, often because they’re focused on crabs during the summer season but also because wild oysters spawn during the summer months and letting them repopulate is vital to the health of the Chesapeake Bay. Farmed oysters, however, are triploids—compared to wild oysters, which are diploids—meaning they’re sterile, so they don’t spawn naturally. “The wild oyster population in the Chesapeake is less than 1 percent,” Sturmer says. “Any way to serve someone oysters without taking from a population that’s super decreased is a bonus.”
As a bonus, farmed oysters are bred to be disease-resistant, meaning they’re less likely to carry the bacteria Vibrio, which can cause food poisoning—another reason wild oysters aren’t typically eaten during the summer, as that’s when Vibrio is most concentrated in the oysters.
Sturmer doesn’t view oyster farms as competition for watermen who catch wild oysters. “They’re part of the heritage of the bay,” he says. “It’s something you don’t want to forget...but oyster farming is using science to keep a declining resource alive.”
In other oyster farm news:
Hoopers Island Oyster Co. recently increased production on its “Chesapeake Smokes,” oysters raised on the Hoopers Island farm off the coast of Dorchester County, then infused for six to 24 hours in smoked sea salt-infused water to develop a taste that’s high in salinity with a subtle, smoky finish. The oysters were first served on the half-shell at Dogfish Head’s Chesapeake & Main restaurant in Rehoboth Beach, Delaware, but can now be purchased online in 50- and 100-count bags. hooopersisland.com
Have culinary news to share? Send an email to Kelsey Casselbury at kcasselbury@whatsupmag.com.
