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Old 09-20-2011, 10:46 AM
 
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Phillips is a local company that employs quite a few people, but their food to us is like someone from Boston going to Red Lobster.
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Old 09-20-2011, 01:12 PM
 
Location: Gardenville
759 posts, read 1,357,226 times
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Quote:
Originally Posted by KLynch10 View Post
Phillips is a local company that employs quite a few people, but their food to us is like someone from Boston going to Red Lobster.
Phillips also uses canned Asian Blue Swimming Crab in their crab dishes, not even non-local fresh Blue Crab meat. Trust me, I worked there, like half the cooks in Baltimore. Great Inner Harbor location and view, very mediocre overpriced food, strictly for the tourists.
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Old 09-20-2011, 02:26 PM
 
Location: Portland, Maine
4,180 posts, read 14,598,386 times
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I am hoping that Phillips improves their quality at their new location in the former ESPN Zone. I love to support locals and the local economy but must admit that their food is not always the most inspiring. I will be the first to line up at their new location hoping for the best.
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Old 09-20-2011, 06:14 PM
 
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Haven't tried it yet, but I've heard nothing but good things about this relatively new place in Fells Point:

Thames Street Oyster House
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Old 09-21-2011, 06:32 AM
 
Location: Dallas, TX
5,680 posts, read 11,545,659 times
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Quote:
Originally Posted by rudy_d View Post
Haven't tried it yet, but I've heard nothing but good things about this relatively new place in Fells Point:

Thames Street Oyster House
Hmmmm...!
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Old 09-21-2011, 10:06 AM
 
Location: Gardenville
759 posts, read 1,357,226 times
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Some of the old-style East Baltimore bars still do .25/.50 raw oysters or clams on some nights, or for Football Sundays-you gotta kind of walk up on them tho'. Much as I dislike recommending Cross St. bars, I heartily endorse this place's oyster selection: Ryleigh's Oyster - 36 E. Cross Street, Federal Hill . Great happy hour oyster deals with a wide selection from the upper and lower bay, and the Atlantic coast (sometimes Pacific varieties available too), always shucked to order by an engagingly goofy staff-shucker.
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Old 09-21-2011, 10:18 AM
 
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I second, Ryleigh's is really good. Their Seafood Salad is really good, and try their Feta/Old Bay Corn on the Cobb.... delicious. But everything I've had there is good.
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Old 09-21-2011, 03:12 PM
 
Location: Maryland's 6th District.
8,357 posts, read 25,240,720 times
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Quote:
Originally Posted by KLynch10 View Post
Phillips is a local company that employs quite a few people, but their food to us is like someone from Boston going to Red Lobster.
Well, when you live hundreds of miles away...It was a destination when I would visit New Jersey or DC. Primarily for the buffet.

Trust me, Red Lobster in Boston is not that big of a deal. Boston seems to love chain restaurants, anyways. I spent three years in Maine, and let me tell you, you would get kicked out of that state for even mentioning Red Lobster.

Quote:
Originally Posted by B.K. View Post
Phillips also uses canned Asian Blue Swimming Crab in their crab dishes, not even non-local fresh Blue Crab meat. Trust me, I worked there, like half the cooks in Baltimore. Great Inner Harbor location and view, very mediocre overpriced food, strictly for the tourists.
Ha! Cooking is my profession...although I am not exactly a professional cook. I'll give them a call since I'll be in need of a job soon.

What kind of $$ could I expect to get paid working in a kitchen? I have plenty of seafood experience, but my "specialty" is hand-tossed pizza.
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Old 09-22-2011, 08:01 AM
 
Location: Gardenville
759 posts, read 1,357,226 times
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Ha! Cooking is my profession...although I am not exactly a professional cook. I'll give them a call since I'll be in need of a job soon.

What kind of $$ could I expect to get paid working in a kitchen? I have plenty of seafood experience, but my "specialty" is hand-tossed pizza.


Phillips is a high-volume, high kitchen-turnover rate corporate restaurant, thus wages are not good. If you have no experience I would expect you would start in the $8-9/hr range. My friend Andy found himself in a similar situation there several years ago (he had very little experience) and spent two months of 40 hour weeks doing nothing but thawing, peeling and de-veining 5# boxes of shrimp.
They are always hiring, tho'.
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Old 10-01-2011, 06:48 PM
 
Location: Dallas, TX
5,680 posts, read 11,545,659 times
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FINALLY made it to Thames St. Oyster House on our 2nd try Thurs night (1st was Wed - drove the rental car to Fell's Point and couldn't find ANY parking - gave up and ended up at the Rusty Scupper!!). Decided to get a cab to Thames St. from our hotel Thurs. night and it was easy to get another cab back from there. Had a wonderful meal in Thames Street's courtyard! Fantastic from start to finish. AND..... I must say what I had at the Scupper Wed. night wasn't bad at all.

Thanks to all for the help - we've found a new favorite long weekend go-to place! LOVED Baltimore more than I thought I would!
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