SOFT-SHELL CRAB WEEK: With increased consumer demand for local products and sustainable foods and
with the Gulf Coast oil spill threatening much of that nation’s crab catch it’s worth noting that Baltimore will remain crabbier than ever. Downtown chefs are embracing Downtown Partnership of Baltimore’s second annual Soft Shell Crab Week. Thirteen of the region’s best restaurants will add savory soft shell specials to their menus, May 27 - June 3.
Personally, we are not sure how or why only 13 restaurants in the region were chosen and why "these" as opposed to "those", but the idea of a week of crabs is awesome! We have other ideas for such foodie fests--jot down your ideas in the comments below.
During Soft Shell Crab Week participating restaurants will serve locally grown, sustainable foods - foods like the Chesapeake Bay blue crab, Maryland’s signature crustacean and the featured guest on the menu. The shedding cycle of the Chesapeake Bay blue crab runs late May through September. Considered a true delicacy, the soft crab is prized by those who are first to sample a season's catch.
“Soft Shell Crab Week reminds us of the H.L. Mencken observation that there are fifty ways to prepare crabs and all of them are good,” said Downtown Partnership President Kirby Fowler.
Participating SOFT SHELL CRAB WEEK restaurants include:
• Charleston
• Diamond Tavern
• Regi’s American Bistro
• Grill 700
LA SCALA RISTORANTE
• Marie Louise Bistro
• Miss Shirley’s Cafe
• The Oceanaire
• Pickles Pub
PHILLIPS HARBORPLACE
• Pazo
• The Prime Rib
• Sotto Sopra
• Ruth’s Chris Steak House
• Waterstone Bar and Grille
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