FAQs
Frequently Asked Questions about Tide to Table in Ocean City, Maryland:
What does “Tide To Table” actually mean?
It means we don't overthink it. The ocean brings what it brings. We just make sure it lands on your table the right way.
Is your menu the same every night?
No. The tide doesn't repeat itself, and neither do we. Some favorites stick around, but a few things change depending on what comes through the door.
What should I order if it's my first time?
Start with something raw, add something grilled, and don't skip whatever just came in. If you're unsure, ask. We spend all day thinking about this stuff so you don't have to.
What should I order if I normally don't like seafood?
Start with the crab cake. It's packed with crab, not filler, and served with a whole grain mustard tartar sauce that brings it all together. Then move on to the lobster roll. If you still don't like seafood after that, seafood might just not be your thing.
What's the Wild Card?
It's the catch nobody planned on. The thing that showed up unexpectedly and won't be around forever.
When I go out to eat, I usually ask one question: "What's the one thing on this menu I can't leave without trying?" The Wild Card is our version of that question.
Is this a dress up kind of place?
Only if you want it to be. We care more about how the food shows up than how you do.
What's the fish you wish you could serve every night, but the ocean refuses to cooperate with?
Bluefin tuna. Every time we get our hands on it, it's special. The ocean has a way of reminding us who's really in charge.
Personally, I'm partial to Chilean sea bass. Rich, buttery, and one of those dishes that never disappoints.
Why does the menu change so much?
Because the ingredients change. The fish changes. The seasons change.
If we wanted to serve the exact same menu every day, we'd go corporate. That's not why we're here. The best restaurants evolve. The stagnant ones don't.
When did you grow your handlebar mustache?
During COVID. The whole world shut down and I had nothing to do but stare at myself in the mirror for a year. One day I started growing it and apparently nobody stopped me.
What's the first food or drink you ever had that completely changed your expectations?
There isn't just one.
After spending most of my life as a chef, going out to eat can be difficult because your expectations change. I'm always looking for places that surprise me. Most don't. Some do. The ones I return to remind me there's always something new to learn.
Tell us about a night that went completely sideways but somehow became unforgettable.
There have been too many to count.
The lesson is always the same. Every mistake teaches you something. Every bad night gives you a chance to get better.
I tell our staff all the time: you're either learning what you want to do, or you're learning what you never want to do. It's up to you to decide which one it is.
Why was opening this place important enough to risk failing at it?
Because this time we're doing it with people we've known most of our lives.
Most businesses are built around transactions. This one is built around friendships, trust, and relationships that have lasted decades. That's worth taking a chance on.
When people talk about Tide To Table five years from now, what do you hope they say?
I hope they remember the people.
The hostess who greeted them. The bartender who made them laugh. The server who pointed them toward something they never would have ordered on their own.
And I hope they remember a dish they still talk about years later. If someone is sitting in another restaurant five years from now and says, "This is good, but it's not as good as that tilefish I had at Tide To Table," then we've done our job.
