Hidden treasure. Tucked away on the docks of Harbour Island on 14th Street, the Reel Inn Bar & Grill is a tranquil reprieve from the hustle and bustle of coastal highway. Whether you discover this hidden gem by car, bike, foot, or boat, you’ll only need one visit to the restaurant for it to top your list of favorite spots. Well known as the headquarters for the White Marlin Open—the largest billfish tournament in the world—the Reel Inn Bar & Grille is open to the public every day.
    People often ask me to name my favorite restaurant in Ocean City. I honestly consider the Reel Inn Bar & Grille to be my most preferred dining destination. A combination of the freshest seafood entrées and relaxing waterfront atmosphere make this restaurant a winner. The Reel Inn’s Tuna Bites—seared medium rare and garnished with wasabi, ginger, and seafood salad—are my most recommended appetizer anywhere in Ocean City.
    Large, cushioned chairs surround umbrella-covered tables on the restaurant’s sophisticated patio, which is complemented by serene lighting, an illuminated pool, and million-dollar fishing vessels. Plus, the Reel Inn Bar & Grille is family owned and operated. Husband-and-wife team Scott and Angie Lathroum run the operation, while siblings Ali, Chele, and Jake fulfill the roles of server, bartender, and busboy, respectively. So, customers feel good about supporting a local business and one of the nicest local families in our resort town.
    Scott “Spunky” Lathroum was on the premises to welcome my dashingly handsome dinner date, Joey Steward, and I when we arrived at the Reel Inn Bar & Grille this week. From the parking area, Joey and I walked along one of several brick walkways that wind through lush landscaping and lead to the dock and restaurant. We entered the restaurant through the bar, and immediately recognized several local business professionals enjoying happy hour. Our friendly server, Brandon, greeted us as we settled at a corner table on the covered patio overlooking the boat dock.
    For appetizers, or “teaser bites,” Brandon suggests Spring Rolls and Maryland Crab Soup. The Reel Spring Rolls are a delectable combination of shrimp, wasabi, and seaweed salad flash fried in a light pastry. Another popular teaser bite is the Crab Dip, which contains lump Maryland crab baked in an edible, sourdough bread boulé. With Brandon’s guidance, Joey and I decided to share the Assawoman Combo. Named after a body of water in Delmarva, the Assawoman Combo is a trio of Tuna Bites, Blackened Scallops, and Steamed Shrimp. I often rave about the Tuna Bites, and the Blackened Scallops are seared and absolutely amazing. We also shared a bowl of spicy Maryland Crab Soup—homemade and brimming with peas, corn, carrots, and lump crabmeat with Old Bay seasoning.
    The daily dinner specials at the Reel Inn were Blackened Rib Eye with Shrimp Scampi, Grilled Mahi Mahi with barbeque pineapple salsa, and Seafood Alfredo with shrimp, scallops, and crabmeat. While Joey and I perused the entrée menu, Spunky joined us at our table and pointed out some of his favorite selections. Lump and backfin Crab Cakes top his list, while his wife, Angie, loves the Surf & Turf—a crab cake with an 8-ounce filet mignon. Having dined at the Reel Inn Bar & Grille frequently over the years, I highly recommend the Twin Tuna Filet. Grilled medium rare and garnished with wasabi and fresh ginger, the marinated tuna filets are thick, tender, and mouth-watering delicious.  The Reel Inn also serves up a Captain’s Platter—scallops, jumbo shrimp, and crab cake pan-seared or flash-fried. And, the Reel Inn Bar & Grille offers a unique menu option—You Catch, We Cook. Simply bring your catch of the day to the chef and he’ll clean it, filet it, and prepare it to your liking.
    For our dinner entrées, Joey ordered the Surf & Turf and I ordered the Seafood Alfredo. Served with buttery rice and a vegetable medley, Joey’s Surf & Turf is beautifully presented. “This is the best crab cake I’ve ever eaten,” exclaimed Joey. I stole more than one bite of his juicy filet, which was grilled to perfection. My Seafood Alfredo is ultra creamy, with multi-colored fettuccini and colossal pieces of scallops, shrimp, and crabmeat.
    Head Chef Monte Jones, a retired marine who served as head chef at Camp David during the Carter administration, serves up weekly specials at the Reel Inn Bar & Grille. On Sunday, enjoy discounts on Tuna Bites, Tuna Sandwiches, and Tuna Filets. Monday is Burger night, and Tuesday is Fish Taco night. On Wednesday, indulge in a half-priced bottle of wine with a filet mignon or Rib Eye steak. And, on Thursday night, adults receive a free glass of house wine with each entrée.
    Jerk Chicken Sandwich, Chicken Caesar Wrap, and Chicken Chesapeake Wrap—grilled jerk chicken wrapped with crab dip—are just a few of many delicious sandwiches at the Reel Inn. BLTs, Tuna, Hotdogs, Burgers, Crab Cake, and Cheese-steaks round off the sandwich menu. Caesar and House Salads are also available and can be added to any entrée.
    Additional “teaser bites” include Calamari, Buffalo Wings, Crab Pretzel, Chips & Queso, Sweet Potato Fries, and Chaos Fries—topped with cheese and bacon. The Reel Inn also offers a “Jr. Angler” menu for kids and homemade desserts by Sweet Dispositions. Joey and I shared a slice of Bumbleberry Pie—an irresistible concoction of blueberries, blackberries, and raspberries in a flaky pastry crust.
    Happy Hour takes place every day at the Reel Inn Bar & Grille from 3 to 6 p.m. Joey and I enjoyed a bottle of Bex Riesling, which is a crisp and refreshing summertime treat. By the glass, the Reel Inn serves chardonnay, cabernet, pinot noir, pinot grigio, and Riesling from Cono Sur wineries.
    The Reel Inn Bar & Grille is open to the public every day. Dinner is served between 5 to 10 p.m. and the bar is open from 11 a.m. until 2 a.m. Simply enter the secured gates to the Harbour Island community and follow the walkways to the dock. Free parking is available and plenty of boat docks are accessible too. For directions, reservations, carryout, or any other inquiries, dial (410) 289-3511. The 38th annual White Marlin Open will take place on the docks of the Harbour Island Marina on August 8-12, 2011.