Dylan's Oyster Cellar

White Gazpacho topped with poached shrimp, pickled grapes & dill oil.

Cool, refreshing, and filling, this classic Spanish white gazpacho is made with bread, almonds, cucumbers, grapes, olive oil, and garlic- No Tomatoes!

Pair it with a bottle of dry, funky, fresh Arratzain Basque Cider and forget your in America 😂

Kusshis in the house!!!

A very special, rarely seen oyster at Dylan’s from British Columbia. If you like Kumamotos you will Love Kusshis!

forever grateful for our regulars 🫰

Nashville Hot Red Snapper

1.3 pound Red Snapper dredged in rice flour and deep fried. Tossed in buttery Nashville Hot sauce to maintain the crisp. Placed on top of lemon dill aioli & pickled veggies. Share it with a friend 🥰

Bluebarb Cornmeal Tart
Blueberries & Rhubarb from
cardamom crème anglaise & pistachios
tart by

Grab an O’sters T from DOC this week!
Go Team!

hope you’re having a beautiful weekend ✨
come eat some oysters!
open 5pm to 10pm Tuesday though Saturday

🍓 STRAWBERRY TART 🍓 lemon cream cheese mousse, strawberries, black pepper & strawberry glaze 🍋 made with local berries grown by

🌈 Happy Pride Month

have you notice our flowers lately? we’ve been getting them from & they are the best!

Hakueri Turnips- new side

maple miso glaze, turnip greens, crushed peanuts

Tom Kha Mussels
tomato, poblano, pineapple, onion, cilantro, basil, rice cracker

🌊 it’s feeling like a beach day 🌞

Valliant oysters & ground scores.

Vallients are grown off the protected barrier island, Metompkin Bay 30 miles south of Chincoteague, Virginia. These are petite. What they lack in size they make up for in mid-Atlantic ocean flavor.

📬 New Postcards

fresh off the press from
In house painting by

Write a message here and we’ll mail it for you!

✨ An extra special tiny oyster just for you ✨

Washington State native oysters,
babies tucked in their petite salty beds
bunked in thin green shells,
metallic like a penny,
electric like a thunderstorm
Puget Sound

🦀 Soft Shell Crab Sandwich
👾Purple Hama Hama Clams
🌱Bacon Fat Cornbread & Ramps
🥦Sautéed Asparagus

Purple Savory Clams from

eat them two ways: Raw or cooked with saffron rice, linguica sausage, tomato, poblano peppers and onion.

Ring My Bell 🛎️

Red bell pepper infused Singani 63, a vibrant Bolivian brandy is shaken with chamomile syrup, strega and lemon essence. This is a light refreshing, floral cocktail, well rounded and reminiscent of summer. Are you ready for it?

🎶 look whose back…back again 🎶

soft crab sandwich going live this week

This was fun. thanks Amy!

Baker’s Dozen: Dylan and Irene Salmon of Dylan’s Oyster Cellar Dylan and Irene Salmon of Dylan’s Oyster Cellar share what they love about food, their idea of perfect happiness (spoiler: cats), and more.

Reservations are available for indoor & outdoor seating

Spring Salad // salanova lettuce, rapini, red cabbage, beet picketed egg, cucumber, pickled red onion, lemon dill vinaigrette, sunflower seeds

Outdoor seating opens for the season Tuesday April 16th. Reservations available.

In February and had an assignment: try every Coddie in Baltimore. Visiting places all over our city on their quest; Attman’s, Faidley’s, Mama’s on the Half Shell, Pappas’s, The Essen Room & yours truly. It’s quite an impressive undertaking and we’re honored to be top dog on the list. This is by far the most comprehensive study of the Coddie we’ve seen in recent times.

Shucking up big trays.

We are deeply saddened by the news of the Francis Scott Key Bridge collapsing this morning. Sending love and prayers to the people and families affected by this disaster, and to all those brave people helping with rescue efforts and cleanup. Baltimore City is strong because the people that live and work here are strong, and resilient. While this is the last thing anyone expected or needed we will get through it together.

We are open for business @ 5pm, if you need to come vent or just enjoy some good food and drinks. We love our city and the waterways surrounding it!

Shad Roe. She’s not photogenic but she is a sign of spring in our region 🌸 served with a yummy bacon mostarda and lemon caper aioli. Grilled .bread benne rye on the side.

A light Friday afternoon snack? 😜

IT’S FRIDAY HAPPY HOUR! 5 to 7! Come hang with our exceptional bar manager- KARA. She’s creating all the magical cocktails & sourcing all the delicious wine & beer for us all to enjoy!

$1 off Drafts
$7 glasses of wine
$7 High & Mellow (highlife pony + shot of Mellow Corn)
$4 PICKLE BACK

It’s Friday night! Time to take your seat at the bar.