Dylan's Oyster Cellar

Dylan's Oyster Cellar Restaurant Review:

What started as a successful pop-up with oyster maven and shucker Dylan Salmon is now a standalone restaurant in the quirky and hip Hampden neighborhood. A reclaimed florist shop, the setting has tables, booths built out from the original brick wall, and a full bar that also sports the iced-down daily oyster and clam selections. Customers pick up a paper checklist and tick off their choices. Oysters, sourced from Prince Edward Island to the waters of the Chesapeake Bay and Washington State, are available every which way: raw, fried, Florentine and in oyster stew (super rich with cream and lots of butter). Whole fish and crab imperial are main courses. On a downturn note would be the rendition of the iconic Baltimore coddie (potato and cod cake); it was not like the original and the interior was mushy. The bar is pretty standard, favoring libations that go well with seafood. During happy hour, patrons can get a whiskey shot paired with a 16 oz. Natty Boh, a Pilsner or Vinho Verde at a discount along with buck-a-shuck oysters.