The Rusty Scupper and Bar is the quintessential harborside restaurant offering patrons one of the most dramatic views of Baltimore’s harbor, one of the few with the view of Haborplace, Downtown, the Aquarium, Pier Five, Harbor East and down to the Locust Point’s Domino Sugar sign that glows in rich yellow and orange hues. The panoramic views are visible from almost any table, with their numerous large picture windows: sunset is mesmerizing, as is watching the boats coming in and out of the city’s harbor.
The Rusty Scupper and Bar is not new to Baltimore, in fact, they have been at their Key Highway location for over 30 years delighting tourist and locals alike. A self parking lot makes it easy access, and the two hour fee of just $8 adds to the appeal. Over 30 years, chefs have come and gone and this past March Executive Chef William Wilt took the helm, adding his 20 years experience throughout the Maryland and Washington DC area restaurants to the Scupper’s cuisine. There are things you do not change like the crab cake, although there are featured specials. An invite to meet Chef Wilt and partake of his culinary creations could not be turned down.
April, chef’s featured item is tuna, with an Ahi Tuna Tartare appetizer and Ponzu-Ginger Grilled Tuna entree, tempting as they were my guest and I shared the Crab Crostini – jumbo lump crab over toasted ciabatta bread “smothered” with sherry cream sauce and finished with warm, caramelized gruyere cheese as an appetizer. Our entrees, spoke of Maryland’s blue waters- Crab Chorizo Stuffed Sea Bass and the Blue Crab Ravioli. (Check out the slideshow).
With May just around the corner, diners can enjoy the Maryland’s seasonal soft shell crab as Chef Wilt proffers these dishes:
Soft Shell Tempura – tempura fried jumbo soft shell with spicy cabbage slaw, Sriracha sauce and wasabi aioli
Corn Flake Crusted Whale Soft Shell – whale size soft shell crusted with a corn flake-fennel crust served over corn and crab risotto with grilled asparagus and sun dried tomato basil beurre blanc
Crab Stuffed Soft Shell Saint Michael – jumbo soft shell stuffed with lump crabmeat dredged in seasoned cornmeal and pan-fried, served over whipped potatoes with warm corn and tomato salad with red pepper coulis and lemon caper aioli
Come June, steamed crabs will be the featured item – I’m thinking warm summer night, picking the crabs al fresco on the upper deck and the view of the harbor.
Still undecided what to do for Mother’s Day, well, maybe the Rusty Scupper and Bar might be the solution: Mother’s Day Menu – Brunch Dinner
Rusty Scupper Restaurant & Bar – 402 Key Hwy – Baltimore, MD 21230 (410) 727-3678 www.rusty-scupper.com Instagram & Twitter @rustyscupper1 Facebook