OCEAN CITY – The Hobbit on 81st Street opened for its 2014 season on Tuesday with an eye on maintaining its rich tradition in Ocean City and a goal of exceeding its already high expectations.
“We are a fixture in Ocean City. People have been coming here for over 30 years, and we take pride in that,” said General Manager Garvey Heiderman, who has been working in his family’s restaurant since he was old enough to stay up late.
Heiderman’s father, Tommy, opened the original Hobbit in 1977 on 82nd Street and Coastal Hwy. In 1983, The Hobbit moved into a newly constructed,
much larger building at the current location on 81st Street and the bay, but in 2005 the property was sold and developed into the the Rivendell Condominium complex.
“The city encouraged us to do a mix-use project because they didn’t want to lose a lot of the old longstanding small businesses and restaurants and recreational locations in town, so we opened this and have been here since 2008,” Heiderman said.
The Hobbit is located on the first floor of the building with a modern build and sleek design but decorated in warm colors to create a comfortable fine dining atmosphere.
Characteristics of the former Hobbit locations were saved and are featured through the current location, such as stained glass windows hanging on the walls and the old bar top transformed into tables centered in the lounge seating area.
The lounge features a rectangular bar surrounded by booths and two casual, open seating areas while both the bar and dining room features floor-to-ceiling windows, which make for stunning panoramic views of the bay.
“This is one of the only places left on the island aside from Northside Park with a lot of green left,” Heiderman said. “Fortunately, for setback laws, the wetlands will remain pristine. When my dad built this, he really wanted to highlight that with the floor-to-ceiling windows … we have a lot of wildlife out there, you would be shocked. People will be eating dinner here in the middle of July and they will see a heron in the evening or a fox running around later at night.”
The Hobbit is known for its fine dining menu but casual, relaxed atmosphere.
“We really try to provide an experience, instead of approach it as just a business. When people walk in here, there is a certain expectation because it is such a nice space and because the food has always been so good. We really try to meet that expectation. Not only meet it but exceed it,” Heiderman said.
The Hobbit would not be successful without a devoted staff, as Heiderman gave a special thanks to bartender Mark Denhard, dessert artist Teddi Marshall, Sous Chef Moose Wainder and Executive Chef Jim Lewis.
“We have always had a great staff. It is very important for us to create a comfortable atmosphere with great service,” he said. “Jim [Lewis] does a fantastic job. I would categorize his food as classic Eastern Shore dishes with a good quality spin. He focuses on taking a couple of ingredients and making them as good as they can be.”
Lewis started at Reflections in Ocean City in 1997, working his way up to sous chef. He then opened The Palette in Snow Hill with a friend, but eventually returned to Reflections to work in the banquet department for a brief period of time before arriving at The Hobbit.
“As soon as I walked in the dining room here, I knew this is where I wanted to cook,” Lewis said. “Over the years, we have tried to develop the menu by offering new dishes throughout the season and refine the classics to make them a lot better with full flavor.”
Heiderman and Lewis highlighted several menu items from appetizers to desserts that are all-time favorites among The Hobbit’s guests. Through the season, Lewis will unveil new dishes that bring out the best in the flavors of the Eastern Shore.
For appetizers, the Lollipop Lamb Chops are blackened New Zealand lamb chops with sweet potato hash and honey aioli. Another popular appetizer is the Corn Dusted Oysters that feature local oysters, blue cornmeal dusting, candied bacon, old bay pickled tomatoes, mignonette and aioli.
Popular entrees include Pepper Dusted Catch, which is the daily catch with sautéed spinach and leeks, fried capers, russet crisps and champagne cream; the Cracked Mustard Pork Chop featuring a sweet peppercorn dusted bone-in pork chop, granny smith apple and sweet onion compote, baked brie in pastry and cider cracked mustard sauce; the Pan Roasted Duck Breast served with white truffle mashed potatoes, roasted grapes, honey sage goat cheese, port wine reduction, a white balsamic glaze and walnut pesto; and the Veal Pistachio, a Hobbit classic with veal medallions, prosciutto, mushrooms, shallots, Madeira and cream.
And, of course, the most popular dessert is Mary’s Delight that is The Hobbit’s house specialty for over 30 years as it was originally baked by Heiderman’s
mother, Mary Jo. It is a crushed walnut crust, a thin layer of sweetened cream cheese, chocolate pudding and homemade whipped cream.
The Hobbit also offers a bar menu with popular items like the Honey-Fried Duck Leg Confit that is glazed with honey served with caramelized onion and rhubarb compote, and the Shrimp Burger that is a combination of jumbo shrimp and spices served with pepperjack cheese, avocado and lime aioli on a homemade sesame seed roll.
For its opening weekend, Easter dinner will be offered at The Hobbit on Sunday, April 20, from noon until 9 p.m. The restaurant will also be open early on Mother’s Day at 1 p.m.
The Hobbit is otherwise open daily at 5 p.m., and reservations are recommended. Happy hour is Sunday through Thursday at the bar only where discounts on beverages and appetizers are offered.
For more information, visit the restaurant’s website at www.thehobbitrestaurant.com, or follow The Hobbit on Facebook and Instagram where daily specials are featured.