06/16/2026
We're honored to be mentioned in this wonderful review of Wharf 38. ❤️
Supporting local restaurants and helping create memorable dining experiences is what it's all about. Thank you for the kind words and for recognizing the importance of fresh, locally sourced ingredients.
A big thank you to the team at Wharf 38 for trusting Lyon Bakery to deliver fresh bread throughout the week. We're proud to be part of Maryland's incredible food community.
I know it has been a while since I wrote a food article. I was supposed to have a crab cake in celebration of my late mom’s birthday last April, but I couldn’t afford it at the time. A few weeks ago, I was doing a photo shoot for a local baseball team and was planning to do it for free when one of the coaches unexpectedly gave me some money. He suggested that I spend it on a nice dinner, and I immediately thought of Wharf 38. I was told they have one of the best crab cakes in the county, and I had to try one.
Last Saturday, I drove 40 minutes to get there and was impressed by the beautiful waterfront scenery along the dock. Quiet. Ironic considering I’m deaf, I know. I ordered their crab cake sandwich with fries. When they brought it out, I could tell it looked tasty. I took a bite of a piece of crab meat, and it tasted truly fresh with a wonderful texture. Then I took a bite of the sandwich itself. Oh lord. It was Ahh-MAZING! There was no filler; it was packed with crab meat. It was crispy on the outside while remaining moist on the inside. It had a nice balance of Old Bay seasoning, mayo, and potato flakes that held everything together. Let’s not forget their house-made aioli - a mixture of mayo, Dijon mustard, spices, and herbs. The best part about this crab cake? It’s gluten-free! I know a few of my friends would appreciate that. There was also no sign of grease whatsoever. It was broiled properly and came out clean, fresh, and incredibly tasty. Overall, this was the best crab cake I’ve ever had.
After speaking with owner Melissa, it became clear that the quality of the food is no accident. Wharf 38 follows a true farm-to-table philosophy and sources locally whenever possible. Their bread comes from Lyon Bakery in Hyattsville, which delivers fresh bread five days a week. They currently source their beef from Roseda Farm in northern Maryland and change their menu four times a year to reflect what is fresh and available each season. Nearly everything is made in-house, including sauces, salad dressings, batters, dips, and entrées. Even the fries are hand-cut daily, soaked for 24 hours, and cooked to order. Melissa also emphasized that nothing is bought pre-made or stockpiled in freezers. Wharf 38 is owned and operated by a husband-and-wife team without corporate backing or outside partners. Their goal is simple: provide a fresh, seasonal menu that offers something different from what everyone else is doing. There is a reason this crab cake sold out so quickly and why they struggled to find suppliers for a period of time. They always try to use Maryland crab meat, but distributors do not always have enough available. They are hopeful that supply will stabilize enough to bring it back on the next menu change, although nothing has been confirmed yet.
After tasting their crab cake, I realized something. Many residents claim that their local restaurant serves the best crab cake around. I’ve tried some of those recommendations, but the quality simply wasn’t there. Why is that? Is it because they are neighbourhood staples and easier to access than driving a longer distance? Is it familiarity? Loyalty? Convenience?
I also think we sometimes place too much weight on popularity. A restaurant may be frequented by hundreds of customers, located in a busy town, or even recognized by publications such as What's Up? Media’s Best Of awards; however, those awards are ultimately decided by public voting. Winning or even placing highly doesn’t automatically mean a restaurant offers the highest-quality food. It means it has earned strong support from its customers, which is certainly an achievement, but quality and popularity are not always the same thing.
I know I’m just one voice, and everyone’s tastes are different. What stood out to me about Wharf 38 was the food itself. Sometimes, when we focus only on what is popular or familiar, we miss the hidden gems or hole-in-the-wall restaurants we might never have otherwise experienced. To find exceptional quality, you sometimes have to venture beyond the familiar and explore places you normally wouldn’t consider. That’s how I look at it.
You should give Wharf 38 a try. Who knows? You might find yourself rambling about how their crab cakes are the best, just like I am. Perhaps that older woman who reacted so passionately to my comments might even end up loving their crab cakes too!
I’d also like to give a shout-out to Kathryn for being a wonderful server and helping make the experience even more enjoyable. As for me, I’ll definitely be back. After hearing good things about it, I’ve already got my eye on their smash burger for my next visit.
