"While steamed crabs and crab cakes get a lot of credit for being signature dishes, oysters are just as important to the backbone of Baltimore cuisine. And hardly no one knows that any more than Dylan Salmon, who started his business as a pop-up in a Mt. Vernon basement and then opened his own brick-and-mortar corner restaurant in Hampden. Inside, shuckers are constantly unhinging a rotating variety of raw oysters at the raw bar, while specials of the day are scrawled on a chalkboard wall. Look out for whole fish dishes and don’t leave without trying the green chile cheeseburger and traditional coddies (best appreciated on a Saltine with yellow mustard)." - Jess Mayhugh, Eater Staff
Dylan’s Oyster Cellar/Facebook
