Baltimore's Costas Inn: steamed crabs and so much more

Yes, Costas Inn has been serving authentic Maryland style steamed crabs since 1971. But learn the insider secrets of other tasty offerings, menu specials, and fun events. Photo: Costas Inn

Baltimore, January 19, 2011 - Costas Inn has been family owned and operated since 1971. It brings you back to old-school Baltimore, where you can come as you are and enjoy fine eatin’.  The Zagat rated, Best of Baltimore winning eatery, and cherished crabs destination of foodie David Rosengarten, is known for its rich seafood, pit roasted beef, pork and turkey sandwiches and quality steaks.

Costas Crabs (Photo/Costa

Costas Crabs (Photo/Costas Inn)

The Triantafilos family, the restaurant’s owners, can be found more often than not circulating around the restaurant and tavern, meeting and greeting; making sure that nobody remains a stranger.

There are actually two sections to the restaurant: a tavern that’s packed and lively during “the game”, whichever sports event is playing during that time of year — along with Karaoke nights on weekends that my dentist’s dad swears by.

The other section is a family-friendly restaurant that also has a flat screen tv.

Between friendly atmosphere , the quality food, and easy interstate access, Costas Inn has regular customers who come from as far as New York.

Costas Inn also serves that classic Baltimore staple that used to only be available outside: pit beef, turkey, and ham sandwiches. “The Pit”, as it’s affectionately known, has special hours: Monday, Tuesday, Wednesday, & Saturday: 11am-5pm; Thursday & Friday: 11am-6pm.

One of their appetizers has become a favorite entree of mine: Oysters Rockefeller, $11.95 for 3, $14.95 for 5. Available with either three, or my preferred dish consisting of five, huge oysters, they have created their own family recipe and twist on the classic dish. Instead of parmesan, Pernod, and steamed spinach, Costas uses Amaretto, melted Provolone, and creamed spinach.

This renders the oysters much sweeter and delectable than the appetizer of yore. It’s rich and satisfying, so don’t think for one moment that eating this appetizer for dinner is a tip from someone who scoffs at food. Far from it!

Costas Oysters on half-shell (Photo/Costas Inn)

Costas Oysters on half-shell (Photo/Costas Inn)

Weekdays and nights, they have all kinds of deals including Thursday’s Lobster Night, when you can get a huge 1 1/4 lb. lobster and two sides for $17.95. There’s also the “Ultimate Pasta Bar”, where you choose from four pastas, three sauces, six “toss-ins” for $7.95 at lunch or $10.95 at dinner.

There’s also a Sunday special, from 11 am to 2 pm, when they offer their “After Church Menu” that will often include chicken, beef, pork, fish, or pasta entrees. What’s available each Sunday changes each week, but the bargain price stays the same - $7.95!

 

It takes a Renaissance woman to cover the cool, shocking, tasty, and thought provoking things in the Baltimore region and beyond. Tamar is a Kentucky Colonel, a beauty pageant winner, and has managed several Southern rock and alt-country bands. She also has a column online, as well as articles of interest to the military.


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Tamar Alexia Fleishman

It takes a Renaissance woman to cover the cool, shocking, tasty, and thought provoking things in the Baltimore region and beyond.

Tamar came to Charm City as a child prodigy violinist to study with Daniel Heifetz at the Peabody Conservatory. Musically, she accomplished the gamut from being Concertmistress of the now-defunct Annapolis Theater Orchestra to founding and conducting the Goucher/Johns Hopkins Russian Chorus. However, after earning her BA in Political Science from Goucher, her JD from the University of Baltimore School of Law, and membership in the Maryland Bar, she discovered there was a whole world out there beyond classical music.

Or, perhaps it was when appearing on tv with celebrities such as Bill Maher, Greta Van Susteren, and Peter Frampton. Possibly, it was after she judged the Roadkill Cookoff, the International Water Tasting Fest, or the Mason-Dixon Chef Tournament.

Tamar is a Kentucky Colonel, a beauty pageant winner, and has managed several Southern rock and alt-country bands. She also has a column online, as well as articles of interest to the military.

Contact Tamar Alexia Fleishman

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