Roys Restaurant in Baltimore

So its totally random that this blog is about Roys Restaurant. My original plan was to find a local restaurant to eat Marylands best: soft shell crab; but according to the locals January is not the time of year for crab. So for everyone wanting to try soft shell crab May is the best time.

My old boss is the managing partner of the Roys in Baltimore and my original intention was to stop by and share a drink and chat about old times: He couldn't make it but told me to stop by for their delicious Jumbo Maryland Style Lump Crab Cake with spicy Sesame Bleur Blanc. Totally worth it: stuffed and I mean stuffed with crab this was by far one of the best crab cakes I have ever had! The sauce was creamy and the perfect compliment to a cake with so much crab and little else I don't know how it was held together. For dinner I wanted to try another fish that couldn't necessarily be found at any seafood restaurant. I decided on the Ginger Scented Maryland Rockfish with Braised Swiss Chard and Chanterelles in a Pumpkin Curry Sauce. Now to be honest I wasn't exactly sure what braised swiss chards and chanterelles were; all I knew was I love ginger and curry, plus the pumpkin with curry sounded quite interesting. So the swiss chard is a leafy green similar to spinach and the chantarelles are like little round rice. The Rockfish was delicious...a white fish not as flaky as butterfish, it is thicker like salmon but white and less fishy. The chard and chantarelles were soaked in the the pumpkin curry: in a good way. I was shocked at how flavorful both were and they worked beautifully with the fish. Now I'm not really a fan of sauteed spinach but the chards were so rich I can't even describe the taste. Needless to say I highly recommend both these delicious items.
I will have to test recipes for Swiss Chard in the future.

Please if you are in Baltimore go to this Roys! This was a fabulous experience where the food was not only delicious but the entire staff was welcoming and fun. You could tell everyone wanted to be there and it is a fabulous place to work...I know from experience that Bryson is the reason!