If you’re visiting Ocean City this summer, I’d like to tell you about the local’s best kept secret. Quietly tucked away on the waterfront of Harbour Island on 14th Street, the Reel Inn tops the list of my favorite restaurants in Ocean City. The enchanting establishment boasts an outdoor patio with elegant lighting and an illuminated pool. The scenic boat docks that serve as a backdrop to the restaurant are home to million-dollar fishing vessels. Lush landscaping and colorful flowers enhance the charming outdoor ambiance.
    Why else do I love the Reel Inn? The Lathroum family owns and operates the restaurant, and they are hands-down the nicest family. Scott “Spunky” Lathroum, who is head coach of the boy’s varsity lacrosse team at Stephen Decatur High School, proudly operates the establishment alongside his friendly wife, Angie. The couple’s son, Jake, and two daughters, Chele and Ali, are also on the premises to work alongside their mom and dad. It seems like each Lathroum family member is always smiling, and the clan is certainly community oriented.
    A few things have changed at Reel Inn this season. First, a new chef has joined the team. Chef Paul, a longtime resident of Ocean Pines, has taken over the kitchen. A self-described “steak guy,” Paul brings hand-cut steaks and fresh ground chuck burgers to the menu. Try the tender center cut Filet Mignon or the butcher cut Ribeye. He also cures the restaurant’s bacon for seven days and smokes it in-house. “We have the best BLT sandwich in town,” he boasts.  Chef Paul is a big fan of the Reel Inn’s smoker, which he uses every day to produce locally famous Smoked Tuna. In fact, the Reel Tuna Bites, which are seared medium rare and garnished with wasabi, ginger, and seaweed salad, are the most popular appetizer on the menu.
    The second change you may notice at the Reel Inn this season is more live music. When I enjoyed a fabulous dinner on the waterfront with my boyfriend, Joey Steward, this week, we were very impressed with Clayton Perry’s solo performance. Strumming his guitar and reciting songs by Dispatch, Ben Harper, John Mayer, Jack Johnson, Dirty Heads, and Creedence Clearwater Revival, he is truly one of the best musical acts I’ve had the pleasure of hearing in a long time. Clayton brings his cover and original songs to the Reel Inn every Tuesday and Saturday. Look for a full entertainment schedule, including local favorites such as Tim Cyphers, in Coconut Times.
    When Joey and I selected a large tabletop on the patio near the pool and tiki torches, we were delighted that Ali Lathroum was our server. She always takes amazing care of us. As soon as she described the daily appetizer special, Homemade Smoked Tuna Salad on Toast Points, we immediately ordered it. I love smoked tuna, and this appetizer is lip-smacking delicious. Seared Ahi Tuna over Cucumber Salad was another appetizer special, and Parmesan Zucchini was the vegetable of the day. A one-pound Porterhouse Steak with roasted red potatoes was the dinner special, plus it was Tuna Night Tuesday at the Reel Inn. We had our tempting choice of Grilled Shrimp, Grilled Mahi Mahi, or Smoked Pulled Pork Tacos. The catch of the day is taken quite literally at the Reel Inn. You catch it, and Chef Paul will cook it. It’s quite common for captains to bring their fresh catches from the boat to the chef at Reel Inn. Other fish specials include succulent options like Baked Salmon and Blackened Triggerfish.
    Joey and I began our meal with the Assawoman Combo—a trio of Tuna Bites, Blackened Scallops, and Grilled Shrimp. The Mango Habanero sauce that accompanies the appetizer is simply marvelous. For our main course, I tried the Grilled Shrimp Tacos, which are served on skewers with all my favorite add-ons: homemade salsa, guacamole, shredded cheese, and sour cream in soft tortilla shells. Joey dived into the Captain’s Platter—Blackened Scallops, Grilled Jumbo Shrimp, and a Reel Crab Cake. “This is a Reel Crab Cake,” he commented as he savored every bite of his entrée. From the entrée menu, I also recommend the Reel Tuna, which is marinated and grilled in a house recipe. Or, try the Surf & Turf for a sample of the Filet Mignon paired with a Reel Crab Cake.
    The Reel Inn serves up an array of fresh, light fare options. A very popular recipe is the Chicken Chesapeake Wrap—grilled Jerk chicken wrapped with Reel Crab Dip. Wow. The Reel Spring Rolls are a crowd pleaser, too, deep fried and stuffed with shrimp, wasabi, and seaweed salad. Chicken Caesar Wrap, Cheesteaks, Fish Tacos, and Tuna Sandwich are just a few of many more options on the menu at the Reel Inn. I’m a big fan of Shrimp Salad Wraps, and the Reel Inn meets my high standards. Calamari, Wings, and Crab Pretzel topped with crab dip are excellent teaser selections too.
    The Reel Inn is kid friendly with a children’s menu, and offers homemade desserts like Bumbleberry and Peanut Butter Pie. Joey and I shared a refreshing slice of Key Lime Pie in a coconut crust that tastes just like a macaroon girl scout cookie. We also enjoyed a cool bottle of Mohua Sauvignon Blanc with our meal. The Reel Inn offers an impressive wine list including Frog’s Leap Chardonnay, La Posta “Pizzella” Malbec, and Matchbook Cabernet Sauvignon. The indoor bar, which features amazing views and sports broadcasting, presents Happy Hour from 3:00 to 6:00 p.m. and late night discounts from 11:00 p.m. to 2:00 a.m.
    Home to the largest billfish tournament in the world—the White Marlin Open—the Reel Inn is open at 11 a.m. every day for lunch, and serves dinner from 5:00 to 10:00 p.m. Reservations are welcome. The intimate, beautiful location has hosted wedding receptions, and a few charter fishing expeditions have stopped by the Reel Inn for dinner. Located through the gate of the Harbour Island community, the Reel Inn is open to the public. Pool passes are available at the bar for customers. August 6-10 brings the White Marlin Open to the Reel Inn’s docks. For more information, call the bar and restaurant at 410-289-3511.