High 5: Baltimore crab houses

Nick's Fish House

Getting crabs at Nick's is mostly an outside, seasonal affair. When we were there, the crew was cleaning and painting the deck and the boat bar, as well as the crab shack where crab steaming happens. Crab-picking hadn't quite begun in earnest. Though the sign inside said steamed crabs were available, there were sadly none in stock. Nick's managers might be the pickiest in town for choosing crabs. That means great crabs when they're in, but slim pickings early in the season.

Once the season gets going, though, grab a picnic bench on the deck and enjoy the view of Hanover Street Bridge. (Seriously, it looks kinda nice from down below.) Nick's is just as well known for its happy hours as it is for its sit down dining. A great draft selection supports this reputation, though we drink anything so long as we can sit outside at the boat-turned-bar. (Nick's at Cross Street Market occasionally has crabs, too, but they're often steamed early and reheated later, which is no way to treat a crab.)

Origin: Nick's is picky about which out-of-state crabs it accepts, so supply will be short until more Bay crabs are available. Call ahead.

Spices: Straight up Old Bay, just like your papa used to make.

Prices per dozen: Small: $50, Medium: $60, Large: $70 (Prices vary depending on supply)