Loch Bar - Baltimore

"Of all the notable Maryland exports—Old Bay, crabs, Michael Phelps—Loch Bar may be the worst. The Philly outpost of the Baltimore chain is on the Avenue of the Arts, an ideal location for a swanky night out on the town or people watching over a business lunch. But the music at dinner is so loud you can only communicate through side glances, and the only serviceable dish here is a cobb salad—hold the overcooked shrimp—so we wouldn’t even suggest it to the horrible bosses who make us work holidays. photo credit: ATLAS RESTAURANT GROUP photo credit: ATLAS RESTAURANT GROUP photo credit: ATLAS RESTAURANT GROUP photo credit: ATLAS RESTAURANT GROUP photo credit: Atlas Restaurant Group From the $32 three-bite crab cake to the gasp-inducing deep fried lobster tail in a pool of appletini-green oil, Loch Bar's food fails to justify its astronomic prices. Most of the dishes are over seasoned, poorly cooked, or, disastrously, both. Steer clear of the fish and chips. It’ll give you a salty jump scare in the first bite, and it looks like somebody left an old shoe in the fryer overnight (though we do like the pile of fries it’s served with). The cocktails aren’t much better—basic mezcal drinks served with inexplicably messy black salt, and boozy slushies that taste more like a regrettable night on South Street than an upscale meal. If you’re looking for seafood after a show at the Kimmel, head to Oyster House or Estia. At least they know what to do with crabs. Food Rundown photo credit: Atlas Restaurant Group Oysters They offer a rotating list of six types of oysters from around North America. Range isn’t their problem. The basic mignonette, tabasco sauce bottles still wrapped in plastic, and bits of shell and sand inside every oyster are. Fried Lobster Tail What did the lobster do to deserve this? That’s the first question you’ll ask yourself when you see this crime scene of honey butter, chili oil, and fried lobster on a plate. They don’t get the frying part right, so it’s like every inch of the tail is covered in an oil body mist. Skip it. Fish and Chips The first time we had this dish, we had to use our knife and fork like a geologist's pick and hammer to get to the actual fish. It’s super salty, sweating with oil, and unappetizing to look at. They take a filet of North Atlantic hake and absolutely destroy it. The only good thing to come out of an order is the fries. photo credit: Atlas Restaurant Group Crab Cake It’s not that these crab cakes with Old Bay remoulade aren’t okay. It’s just that they're not made of gold, so they shouldn’t cost $64 for an order of two. The quality is good, but nothing about this crab cake sticks out from any average-ish one you’ve had before—except for the price. photo credit: Atlas Restaurant Group Lobster Roll There’s nothing special about this lobster roll. It’s topped with chives and celery leaf on a split-top buttery bun and served at room temperature. The first time we had it, it was bland, and the second time it was too salty. We won’t be going for number three." - Candis R. McLean

"A former bartender at Loch Bar claims the business routinely put Black customers at less desirable seats and a manager there refused to stock Ciroc vodka because it attracts 'a clientele that I don’t want.'" - Tierney Plumb

"Next door, at Loch Bar, diners will find lobster rolls, grilled oysters, and more than 400 different types of whiskey from across the globe." - Amy McCarthy

"Loch Bar has tons of prime harbor-front seating but is far enough from Fell’s point to avoid the touristy crowd. If you haven’t scratched your Maryland crab itch yet, this is a perfect place to tuck in to a crab stew." - Coolstuff Team