It hasn’t even been three months since Mr. Bill’s Terrace Bayside Crab House opened, on Aug. 20, but the crab house/sports bar is already building up a great reputation and warranting itself a promising future.
Coastal Point • RUSLANA LAMBERT:
Co-owner Greg Waltemeyer poses on the deck with a view of the bay.
With hearty crabs, a friendly and inviting staff, and a breathtaking view of the bay, Mr. Bill’s guarantees customer approval and satisfaction.
Motivated by the success of their original Mr. Bill’s Terrace Inn, along Eastern Avenue in Baltimore, Md., owners Greg Waltemeyer and Steve Eliades decided to bring the business to the Delaware shore.
“It made sense to head to the beach,” said Waltemeyer, whose family has been drawn to the Maryland and Delaware beaches for decades. “Ocean City, Md., was originally more of my scene,” he said, “and I first wanted to open in West Ocean City.”
But opportunity came at the Route 54 location, formerly Crab Daddy’s restaurant. The partners took possession of the property on July 14 and were able to remodel and design the restaurant for its new appearance in only five short weeks.
Despite the late start in the summer season, the restaurant opened with a bang.
“Business took off because of our reputation back home,” said Waltemeyer — and what a reputation it has. For more than 50 years, the Baltimore restaurant’s famous crabs have drawn in local legends such as Brooks Robinson, Artie Donovan and the late Johnny Unitas.
“We do very little advertising for the Baltimore location,” said Waltemeyer. “We have to do some here, but it’s mostly word of mouth.” And it travels fast. On its first day open, the West Fenwick restaurant saw roughly 400 customers, serving easily 200 each day through the remainder of the summer season. “We are very pleased with the outcome,” said Waltemeyer. “Next summer is sure to be unbelievable.”
“Steve [Eliades] has always done great business, but now, it’s unbelievable,” said Waltemeyer, who began working with Eliades nearly five years ago. Originally an owner of a check-cashing business for 19 years in Baltimore, Waltemeyer was a customer of Mr. Bill’s before he became a partner. “I threw the idea to him about moving to the beach,” he said.
Coastal Point • RUSLANA LAMBERT:
Mr. Bill’s serves up steamed crab, jumbo shrimp and a crab cake.
Reluctant to risk his name and reputation in a new area, Eliades refused. After selling his money service centers to move to the beach, Waltemeyer pursued Eliades with the idea again, but once more, was denied partnership.
“Then I told him I’d work for him for free, for six months,” said Waltemeyer, in effort to gain his trust and respect. Eliades obliged, and Waltemeyer’s six-month, unpaid employment stretched almost a year. “I was working six days a week, 10 hours a day, for free, to learn the business,” said Waltemeyer.
Around the 11th month, the two found the Route 54 location and Eliades was ready to expand the business with Waltemeyer.
Determined to portray what Mr. Bill’s did for Baltimore, the partners promise a hospitality and standard that you won’t find at any other crab house.
“We don’t pre-steam our crabs,” emphasized Waltemeyer. Many restaurants initially steam their crabs before the orders are even placed, he said. Oftentimes, crabs are cooked one day, and then reheated the next, too, he added. “Here, you’re going to wait 30 to 35 minutes to get hot, steamed crabs,” he warned, but that’s the key for a fresh taste unlike any other, he said.
Accompanied by Eliades’ original seasoning, the crabs are cooked to order by the dozen. “Once the crabs come out, customers say they are well worth the wait,” Waltemeyer said with a laugh.
For those who wonder if they still might end up not satisfied with their meal, Mr. Bill’s will stop at nothing to make sure customers are pleased.
“We guarantee the fullest, heaviest crabs you can find,” Waltemeyer promised. “If you happen to get a light crab here,” he said, “just put it to the side. The servers know to take it off and bring you a new one — no questions asked. Our philosophy here is, ‘If you’re unhappy with it, you don’t pay for it.’”
Customers can even enjoy their crabs right at the bar. For those not looking for crabs, there’s little luck needed in choosing a meal from the menu — from burgers and subs to platters that range from New York strips to orange roughy. Be sure to start off with Mr. Bill’s Cream of Crab soup, Waltemeyer put in. Children’s and light-fare menus are also available.
Drink and food specials run throughout the week, with a raw bar open during game time. Head chef and kitchen manager Mike Zook has been in the seafood business for 23 years.
“I’ve seen a lot of crabs in my life, but in all my time, I’ve never seen crabs of this caliber,” he said. “Everything’s pretty much all my recipes — the stuffed flounder, stuffed shrimp and the soups. People seem to really like the food.”
Like Waltemeyer and Eliades, Zook is originally from Baltimore and no stranger to the seafood industry. “I met them here,” said Zook. “It’s a great place to work.”
Zook also has an optimistic look towards the restaurant’s future. “After the first season,” he said, “we’re going to take off like a rocket. There’s no other way to put it.”
The food is just the icing on top of all that Mr. Bill’s Terrace offers its customers. A light interior design welcomes patrons, with plenty of televisions to catch a game. A breathtaking view of the wetlands, looking toward Ocean City, adds a comforting tranquility to any meal, with a romantic sunset reflecting off the bay.
“Our view is unparallel to anyone around, Ocean City or Delaware,” said Waltemeyer. “Blue herons and white egrets sit outside the window in the evening.” Murals and paintings provided by Waltemeyer’s mother line the walls inside. Outside patio seating is available, too, including a private deck area for extra seclusion.
Mr. Bill’s has plenty in store for its customers in the upcoming seasons. The owners have purchased the building next-door, previously a Coldwell Banker real estate office, which will be turned into a carry-out service. Parking for patrons has been a concern for the owners since their opening. “We only have 34 parking spaces,” acknowledged Waltemeyer. “We’re going to run a shuttle bus from here to a public parking area on 142nd Street [in Ocean City].”
“There are a lot of crab houses around here, and they all do a good job,” said Waltemeyer. “Our goal, though, is to be the No. 1 crab house.”
“One of our main concerns is to appeal to the locals,” said Waltemeyer. Judging by the looks of things this week, they have. A sizeable crowd of local residents and regulars shows up for Baltimore Ravens games. The bar stools are the first seats taken, then diners begin filing in by early afternoon.
“There’s no one like them in town,” claimed Mikie Elwook, who has been frequenting the bayside restaurant since their opening. “They truly are a class-act crab house, and they’ve really captured Baltimore and brought it to the Eastern Shore.”
Mr. Bill’s Terrace Bayside Crab House is located at Route 54 in Fenwick Island, beside Outriggers Seafood Grill, 1.5 miles west of Coastal Highway. They are open year-round, promising customers the best service and food through all the seasons. In the winter months, the restaurant is closed Mondays and Tuesdays, with hours from 4 p.m. to 11 p.m. on Wednesday and Thursday, and 11 a.m. to 11 p.m. Friday through Sunday. For more information, call (302) 436-7500.