The Urban Oyster
Seafood restaurant · Baltimore
914 W 36th St, Baltimore, MD 21211
Highlights
Elegant seafood spot with chargrilled oysters and coastal vibe
Elegant seafood spot with chargrilled oysters and coastal vibe
"Named among the Best Chef: Mid-Atlantic semifinalists, representing one of several Eater 38 spots called out on the list of regional contenders." - Tierney Plumb
"After stints at food hall R. House, the McHenry Row shopping center, and White Hall Mill market, The Urban Oyster planted permanent roots, fittingly, a stone’s throw both from where its chef-owner Jasmine Norton grew up and where she lives now. The aquamarine walls of the 2,200-square-foot dining room are dotted with pop art prints from artist Criss Bellini and a rope tapestry hand-woven in India. The menu reflects this dressed-up approach, as well, with dishes like a whole grilled branzino atop white bean puree and salsa verde, oxtail lasagna, vegan garden risotto, and a tea-brined Cornish hen. Also expect more playful dishes, including a lobster corndog and fried oyster deviled eggs." - Jess Mayhugh
"Chef Jasmine Norton planted permanent roots in Hampden, creating the first first full-service dining version of her roving raw bar. Here, a stunning design and upscale menu show off the dressier side of seafood. Think fried oyster deviled eggs and whole grilled branzino with salsa verde. But you can still expect Urban Oyster signatures like catfish tacos and a dozen oysters from the raw bar. The menu also features a full bar and a well-curated wine list with plenty of options for bubbles. The restaurant is only doing dinner for now, with brunch and bar-only offerings coming very soon." - Jess Mayhugh, Tierney Plumb
"A raw bar and seafood restaurant that serves a noteworthy cream of crab soup." - Julekha Dash
"A Baltimore oyster bar that describes itself as the first female- and Black-owned oyster bar in the state and a safe space for Black and LGBTQ communities; pre-pandemic it hosted drag brunches and karaoke nights. After being released from its lease, the owner operates out of a hotel kitchen, which provides a new audience but no visibility or signage, leaving the business "out of sight, out of mind." Heavy commissions from third-party delivery services (at least 15 percent) and sharply reduced demand have left sales about 90 percent down and average weekly revenue around $2,000, but the owner is keeping the delivery operation running to preserve what she built and hopes to reopen a brick-and-mortar location." - ByPriya Krishna
