OCEAN CITY – KY West is a diamond in the rough.
KY West General Manager Mark Wagner describes the restaurant as a hidden gem in Ocean City that is located above Coastal Highway on 54th Street. Owned by Bob and Carol Rhoads, the restaurant opened its doors a couple years ago.
A bright mural of under the sea welcomes patrons to the restaurant and once turning the corner an elegant scene unfolds with an open dining room lined with aquariums and a bar area with additional table seating centered on a color-changing waterfall feature behind the bar. Tucked away from the bar is a lounge with comfortable seating, fireplace and big screen television. On top of everything is a space set aside for live entertainment.
In all, KY West seats 160 guests and in the summer season the deck opens offering additional outdoor seating.
The menu has a little bit of everything from light fare options to fine dining entrees, whether you’re coming in to have good conversation over cocktails or with the kids to enjoy a meal at the beach.
Starting with appetizers, soups, salads and a cheese board, the menu continues on to include sandwiches from pulled pork, pulled chicken, whiskey or chipotle brisket and Angus burgers built to order.
“Our pulled pork sandwich is the best in town. We have an in-house smoker here, and it makes the difference,” Wagner said.
Popular entrées are the Grilled Veal Chop that is a grilled 12 ounce veal chop topped with wild mushroom demi-glace and served
A spacious dining room is lined with colorful murals as well as aquariums.
with grilled asparagus and Gouda mashed potatoes. Another favorite is the Lobster Pot Pie that has lobster meat, potatoes, carrots, mushrooms, onions, celery and peas cooked in a seafood veloute and topped with golden-brown puff pastry.
It doesn’t end there, as the desserts are both made out of-house and in-house, such as the legendary Brumbleberry Pie made from fresh blueberries, blackberries and raspberries in a flaky pie crust, and the Crème Brulee that is rich vanilla custard topped with a layer of hard caramel.
“It is easy to say people love this and that but it is true. I’m seeing a lot of empty plates being taken away,” Wagner said.
Repeat business and word-of-mouth is growing KY West’s success in Ocean City, which wouldn’t be possible without the restaurant’s staff.
Wagner joined KY West in October. He is a veteran bartender/manager from Baltimore where he worked at Peerce’s Plantation. Once relocating to Ocean City, Wagner worked at the former Samantha’s Nightclub on 45th Street and most recently at Fresco’s.
Executive Chef Michael Rendell is a graduate from the Baltimore International College and has been cooking professionally for over 20 years in fine dining. He has worked for the Camelback Inn in Scotttsdale and Linwoods in Baltimore and Gibson Island Club before cooking locally when he moved to Ocean City.
“What sets us apart is our really cool décor and the food. The food is fantastic,” Wagner said. ““We want to give a reason for you to come back. We want to make sure everyone enjoys their experience. It’s that simple.”
Live entertainment will begin as the summer season approaches starting with performances by the Baltimore Boyz on Friday nights come the end of April.
Once the season kicks in, happy hour is offered seven days a week from 4-7 p.m. with discounts on both drinks and food items.
KY West is currently open at 4 p.m. Thursday through Sunday. Following the Easter holiday, it will be open Wednesday through Sunday at 4 p.m., and by the end of April the restaurant will be open seven days a week opening at noon.
For more information visit the restaurant’s website at www.kywestoceancity.com.