Dining Out at By the Docks

Last spring, The Minx and I were invited to the newly renovated By The Docks to check out the new decor and menu. While we thoroughly enjoyed everything during our last visit, they are not resting on their laurels; we were recently invited back to try some of their new menu offerings.

One of the changes is a wine program coordinated with Lanterna Distributors, Inc., a family-owned company that sources quality wines from around the world. On this evening, I chose the Pinot Patch Pinot Noir, a smooth-bodied wine with a subtle smokiness. I don't pretend to be a wine expert, but I found that it went well with even the various seafood dishes we tasted.

We started with octopus served with a Greek salad of diced tomato, cucumber, and peppers, Greek yogurt, and toasted pita points. By The Docks takes great care to tenderize and properly cook the octopus so that the result is tender and meaty. Eaten all together, it's a Mediterranean delight! The octopus isn't on the menu yet, but it will be starting in January.

We also had a plate of the crabby nachos which would be an excellent accompaniment to a glass or three of wine or any other spirit. The crispy tortillas are smothered in creamy crab dip and cheese, providing both crunch and a lusciously smooth bite.

We could have stopped there, but we couldn't resist their housemade onion rings. The crunchy coating is not too heavy or greasy, providing a light crunch with the tender, sweet onion inside. Again, great snack to enjoy with adult beverages.

It's difficult to choose an entree at By the Docks, because everyone wants to eat one of their enormous crab cakes. However, some folks in our group tried different items so we could sample more of the menu. (Most of us went for the crab cake though!) The jambalaya was a mildly spicy blend of sauteed chicken and shrimp, Andouille sausage, peppers, onions, and mushrooms served over a bed of seasoned rice. Sort of a Greek interpretation of the Cajun/Creole dish.

I was one who chose the crab cake, which this evening was paired with lamb chops. My three lamb chops were perfectly medium rare, tender and well-seasoned. The dish was served with asparagus and a baked potato stuffed with cheese and bacon. I didn't think I could, but I polished off the entire entree. It was just too good to stop eating!

The Minx ordered the stuffed shrimp. Typically, I think of stuffed shrimp as jumbo shrimp butterflied and "stuffed" (really topped) with crab imperial. By The Docks takes a slightly different approach, essentially encasing the shrimps in a smaller version of their crab cake. Frankly, I'm all for this variation as it's like getting three crab cakes with a shrimp prize in each one.

The Surf and Turf was the classic broiled lobster tail and a 10 ounce filet mignon combo (although the steak looked much larger). The meat was nicely seared on the outside and juicy and pink on the inside; the lobster was perfectly broiled. Drawn butter on the side, of course!

All the desserts at By The Docks are provided by their sister business, Yia Yia's Bakery, the same bakery where we get our holiday pies every year. Last time we were at By The Docks, we tried their baklava cheesecake and Smith Island Cake. We were eager to have them again, but we also got a chance to sample their delicious strawberry cheesecake. The cheesecake is always just the right texture: not too dense but not too soft, either. The Smith Island Cake is one of the best I've ever had.

Last time we visited, I was so happy to see that By The Docks had returned to its former glory. This time, I was even more happy to find that they continue to enhance their already excellent food and service.

By The Docks
3321 Eastern Blvd.
Middle River, Maryland 21220
(410) 686-1188

Posted on Minxeats.com.

A New Tide Rolls in for By The Docks

We took my mom to By the Docks in Middle River for her birthday in 2006. It was our first time there and, after re-reading the Minx's blog post about the restaurant, I see we weren't blown away by the place. Except for the crab cakes, that is. Three of us ordered them and were stunned by the softball-sized mounds sitting on our plates. The Minx and I always planned to go back, but with all the new restaurants that popped up over the last 11 years, we just never got around to it.

As it turned out, By the Docks has gone through some changes over the years, with the original owners selling in 2010 and then buying the place back in 2015. They've recently remodeled the 19th century building and revamped the menu. We were invited to come by and check out the changes, and we were more than happy to comply.

Our group started with a couple of appetizers for the table. The oysters Rockefeller uses three kinds of cheese which are folded into the spinach before being placed atop the oysters. Their own imperial sauce is also dolloped on top, making for a very rich bite that is almost a meal unto itself.

We've talked about calamari a great deal on this blog, and it's heartening to find that the quality of the preparation has been steadily improving over the years. Even with that said, I think this might be the best fried calamari I've ever eaten. The fresh calamari is first marinated in Greek olive oil for 24 hours, then hand cut into rings slightly larger than what I've typically seen, They're lightly coated and flash fried so the calamari is incredibly tender. The crunchy coating is nicely seasoned so you don't need marinara sauce, but it is provided on the side. (Diners can also choose to have their calamari tossed in an Asian-style sweet and spicy sauce.)

For her entree, the Minx ordered the Jewels of the Sea: the colossal jumbo lump crab cake they are so well known for along with a 4-ounce lobster tail, jumbo shrimp, and broiled scallops. The crab cakes have little filler and are very light on the Old Bay, so the sweet crab flavor comes through. As if this wasn't enough food, each entree comes with two sides, in our case, baked potatoes and creamed spinach.

I went for the Rockfish a la Vasca: pan-seared rockfish sauteed with shrimp, scallops, mussels, clams, calamari, and Jonah crab claws in a traditional Spanish green sauce of fresh parsley, garlic, and wine. The chef is originally from Spain and he sees this as sort of a paella of seafood without the rice. The green sauce is something I'd never had before, and the sheer quantity of seafood is overwhelming. When I read the description of the dish, I expected a couple of shrimp, one scallop, a couple clams, etc. As you can see from the picture, it's an orgy of shellfish piled so bounteously that you can't even see the rockfish underneath (which was delicious, by the way).

Other diners during this media event tried the stuffed lobster tail and were presented with a mountain of broiled crab meat, like the crab cake but even bigger, with a 9-ounce lobster tail hiding underneath. Portions are truly incredible here.

Of course, it's not all seafood. While it's the star, there are also plenty of chicken, steak, and pasta entrees, and sandwiches like oyster po' boys, Reubens, and burgers.

Even though we had to get boxes for our leftovers, we couldn't leave without trying a couple of their desserts, made by Yia Yia's Bakery. Turns out, the family that owns By the Docks also owns Yia Yia's, where we have been getting yummy holiday pies for years. Their baklava cheesecake has all the elements one typically finds in the Greek pastry, with a rich layer of creamy cheesecake in the middle. A great combination of two classic desserts.

The Smith Island cake is everything the traditional dessert should be with thin layers of white sponge glued together by rich, fudge-like frosting. As full as I was, I couldn't stop eating this dessert.

In addition to their regular menu offered every night of the week, By The Docks offers specials Monday through Thursday like Monday Lobster Night where you can get twin lobsters for $28.99 or Thursday Steak Night where all cuts are just $19.99, They also offer a $17.99 brunch on Saturdays and Sundays. We're quite confident we won't wait another 11 years to go back to By The Docks.

By the Docks
3321 Eastern Blvd
Middle River, MD 21220-2811

410-686-1188

Posted on Minxeats.com.