OCEAN CITY – Crabcake Factory Bayside (CCF) opened its door to an awaiting crowd last month and have found an enormous potential at the new location for the restaurant to evolve into the future.
Last month CCF opened its bayside location on Route 54 in Fenwick Island to test the waters. Although the new location has been open for a short time, founder and CEO Johnny Brooks is looking forward to the new location’s official opening this weekend just in time for St. Patrick’s Day.
“We are hoping to have all three restaurants going that weekend,” said Brooks, referring to his original location on 120th Street and its sister 25th Street site. “That will be the first time to have three CCF fired up at once, so it should be interesting. I am excited.”
CCF on 120th Street opened in 1996 and between shipping and the restaurant and bar operations have outgrown the location. CCF provides a shipping service where crab cakes, soups, dips and Bloody Mary mixes can be shipped anywhere.
Currently, CCF Bayside seats at least 100 without the outdoor seating open. As the weather warms up, seating will become available on the outdoor decks and patio that will also provide space for large parties.
“CCF on 120th Street over the years has been awesome but we have never had space for big tables. This location is allowing us to have big tables but there are some drawbacks here, such as we don’t have very much parking,” Brooks said.
Plans are in the works to address the lack of parking at the bayside location. Brooks has purchased the building to the east and once the lease comes to an end the building will become a new parking lot.
“We are also looking into running a shuttle service starting this Spring and we can run some big parties here [CCF Bayside],” Brooks said, whether it’s a large
The Crabcake Factory Bayside offers stellar views of the nightly sunset, one of which is pictured at right this month.
Photo by Joanne Shriner
party waiting at 120th Street or coming from home.
Brooks recognized the location has had a run of bad luck as several restaurants have come and gone through the years. However, CCF Bayside has been busy since the day it opened and Brooks is confident, especially because CCF shipping operation is moving from 120th Street to the new location.
“Everybody that comes in is welcoming us to the area with open arms … we really didn’t plan for that [crowds], especially opening in February … but it seemed they were waiting for us,” Brooks said. “Now we finally have a kitchen to do what we need to be able to do, as far as sending our crab cakes out. CCF on 120th Street built itself over the years. It just grew and grew but we have learned a lot of lessons over the years, and we have taken weight off of that location by moving the shipping operation over here.”
Brooks has close to 20 years of experience in the industry as he moved to the area from Ft. Lauderdale, Fla., in 1993 when he opened his first restaurant in Ocean City followed by CCF in 1996.
“I wouldn’t go into something that I didn’t think would be successful,” Brooks said. “The location has never been a question. The views have been absolutely stunning. I have seen over 300 sunsets that were some of the best I have seen in my life in just working on this place.”
CCF Bayside has been under renovations since October, and now holds traditional CCF décor with a Maryland color scheme and wood beams.
“It is much more open, brighter and definitely a CCF,” Brooks said. “We have learned over the years that anybody can come in and throw a layer of fresh paint on or sell you a bottle of beer and a crab cake but what has separated us from the rest is service and our attention to detail, and just the fun in being here.”
Brooks has big plans for the new location, including entertainment, enlarging the outdoor decks and bars, a playground and a T-shirt tiki hut.
Brooks also hopes one day to join with bayside neighbors to build a bayfront complex of sorts joined together by a bayside boardwalk and eco-friendly dock.
“I am excited about it,” he said. “To me this is like a big piece of clay that we can mold.”
CCF Bayside is featuring daily specials, especially during happy hour, such as Thursday Nights in March is Beer Battered Rockfish Night for $12 that has become popular among locals.
“We have been really overwhelmed during happy hour [3-6 p.m. Monday-Friday]. It has really been a great reception for us,” Brooks said.
Along with the return of its lobster rolls, this spring season will also bring CCF Bayside’s newest menu item, steamer pots, which will dominate the special boards and become more creative as the weather grows warmer.
“We have a much better opportunity to do steamed foods here with it being a crab house before, so we have a bigger steamer location,” said Brooks, who will serve as executive chef and oversee all kitchen operations.
Steamer pots will feature crawfish, stone crabs and Alaskan king crabs, lobster and shrimp along with corn, potatoes and sausage served right in the pot placed in the center of the table for all to enjoy.
One thing that never changes at CCF is the presence of the infamous Mr. B, Brooks’ 81-year-old father and a former University of Maryland basketball player.
“This will be Mr. B’s home space,” Brooks said. “He holds court daily during happy hour at CCF Bayside.”