Exterior view of Thames Street Oyster House in Baltimore's Fells Point, showcasing its classic brick facade and inviting ambiance.
Baltimore’s vibrant culinary scene welcomed a fresh face a year ago with the opening of Thames Street Oyster House in the historic Fells Point neighborhood. For Candace Beattie, a first-time restaurateur and Baltimore native, launching Thames Street Oyster House was the culmination of a long-held vision. After spending nearly a decade in Boston, a city renowned for its seafood and raw bars, Beattie returned home to realize that her beloved Baltimore was surprisingly lacking in dedicated seafood-centric dining experiences. This realization sparked the concept for Thames Street Oyster House, a raw bar that blends New England culinary influences with the Mid-Atlantic’s rich seafood traditions.
The journey to opening day, however, was far from smooth. Beattie recounts the buildout process as a “nightmare,” a sentiment echoed by many in the restaurant industry. Permitting delays, unexpected street flooding, and navigating stringent fire marshal regulations presented significant hurdles. Yet, despite these challenges, Thames Street Oyster House persevered, finally opening its doors last summer to eager locals and tourists alike. Chef Eric Houseknecht, with his deep understanding of seafood and shared culinary vision, joined Beattie to craft a menu that quickly resonated with Baltimore diners.
From Boston Dream to Baltimore Reality: The Genesis of Thames Street Oyster House
Beattie’s inspiration for Thames Street Oyster House was deeply rooted in her personal experiences and observations. Growing up in Baltimore, she developed a love for seafood, with raw bars holding a special place in her culinary preferences. Her time in Boston further solidified this passion, exposing her to a thriving raw bar culture that seemed conspicuously absent in her hometown. Recognizing a gap in the Baltimore dining landscape, Beattie saw an opportunity to introduce a concept that she felt the city was craving.
Baltimore, compared to cities like Boston, presented a more accessible environment for launching a new restaurant. Lower rents and startup costs were significant factors, but Beattie also recognized Baltimore’s burgeoning restaurant scene and its openness to new culinary concepts. While Boston boasted numerous established raw bars, Baltimore offered more room for innovation and a chance to fill an underserved niche. The support of her family in the area further cemented her decision to bring her vision to life in Baltimore.
Navigating the Buildout Blues and Design Aspirations
The physical transformation of the Thames Street Oyster House space was a major undertaking. Beattie describes inheriting a building that was essentially “gutted,” requiring complete upgrades to essential utilities like water and electricity. The extensive buildout was compounded by unexpected challenges. Securing permits from Baltimore City proved to be a protracted four-month ordeal. Adding to the woes, a city water main rupture caused flooding on Thames Street, temporarily shutting down water service and further delaying progress.
Despite the buildout’s turbulent nature, Beattie maintained a clear vision for the restaurant’s design. She aimed for an atmosphere that balanced the casual vibe of Fells Point with a touch of upscale sophistication. Drawing inspiration from years of dining experiences, she curated a unique aesthetic, incorporating repurposed furniture and distinctive décor elements, some sourced from other local establishments. This resourceful approach contributed to the restaurant’s character and helped manage costs during the demanding startup phase.
Crafting a Seafood Menu with New England and Mid-Atlantic Flair
Menu planning for Thames Street Oyster House was a collaborative effort between Beattie and Chef Eric Houseknecht. Beattie had a foundational concept in mind, and Houseknecht’s extensive culinary expertise, particularly in seafood, proved invaluable in shaping the final offerings. Houseknecht’s background, having also spent time in Providence, Rhode Island, another New England culinary hub, aligned perfectly with Beattie’s vision of blending regional seafood styles.
Together, they developed a menu that features both New England classics and Mid-Atlantic favorites, with unique twists on familiar dishes. Their decision to offer a hot buttered lobster roll, a New England staple, instead of the more common cold mayonnaise version, exemplifies their approach to differentiation. They also prioritized sourcing lesser-known fish varieties and creating a distinctive Eastern Shore-style crab cake, setting themselves apart from other seafood restaurants in the area. The menu aimed to celebrate Maryland seafood traditions while incorporating the fresh, clean flavors of New England cuisine.
A Whirlwind Opening and Rapid Rise in Popularity
The opening of Thames Street Oyster House was, in Beattie’s words, a “whirlwind.” Delayed by permitting and inspection processes, the restaurant’s launch was somewhat abrupt. Liquor deliveries arrived on opening day, adding to the initial chaos. Despite the hectic start, the restaurant opened its doors with a friends and family event, met with an overwhelmingly positive response from the Fells Point community.
While the first couple of months were relatively slow, business soon picked up at a pace that exceeded Beattie’s expectations. She attributes this rapid growth to a combination of factors. Local anticipation for the new restaurant, fueled by the building’s prolonged renovation, likely played a role. More significantly, Beattie believes Thames Street Oyster House filled a genuine need in Baltimore’s dining scene. She observed a surprising lack of dedicated seafood restaurants in a city with a strong seafood identity, suggesting a latent demand for a concept like hers.
Rave Reviews and Customer Satisfaction: Key Ingredients for Success
Critical and customer reception for Thames Street Oyster House has been overwhelmingly positive. Early reviews from local publications were favorable, and online platforms like TripAdvisor quickly reflected the restaurant’s growing popularity. Notably, Thames Street Oyster House achieved the number one ranking on TripAdvisor for several months, a testament to its early success and positive guest experiences.
Beattie values customer feedback, both positive and negative, recognizing its importance for continuous improvement. However, the overwhelmingly positive reviews, consistently praising the food, service, and ambiance, have been particularly encouraging. These three elements – quality cuisine, attentive service, and inviting atmosphere – are the cornerstones of Thames Street Oyster House’s appeal and contribute significantly to its positive reputation.
Lessons Learned and Future Horizons
Reflecting on the first year, Beattie acknowledges the demanding nature of restaurant ownership and the importance of work-life balance. Having taken very few days off, she recognizes the need to prioritize personal well-being for long-term sustainability. Staffing, a persistent challenge in the culinary industry, is another area of ongoing focus. Beattie expresses gratitude for her dedicated team, many of whom have been with the restaurant since its inception, highlighting their crucial role in the restaurant’s success.
Looking ahead, Beattie’s immediate focus remains on consolidating and refining the operations at Thames Street Oyster House. Addressing back-of-house space constraints is a potential area for future improvement. While expansion or opening another restaurant is a possibility down the road, the current priority is to nurture and grow the established success of Thames Street Oyster House in its Fells Point location. The first year has been a “whirlwind,” but as Thames Street Oyster House marks its anniversary, it stands as a testament to Beattie’s vision, perseverance, and the warm embrace of Baltimore’s seafood-loving community.
· Thames Street Oyster House [Official Site]
· Explore More One Year In Restaurant Stories on Eater
