A new local hotspot is brewing in Ocean City, Maryland. It’s the place where locals work and locals play—the Surfs Up Café on 54th Street bayside. You may recall that the second-story location on Coastal Highway was previously Charlie Chiang’s and Yang’s Palace. In 2011, local entrepreneur Ed Burger breathed new life into the establishment when he purchased and renovated the venue. Ed brings to the table over a decade of experience as bar manager at Pickles Pub, and it’s wonderful to see him succeeding as an owner.
    Now boasting a bamboo-themed, tiki décor, Surfs Up Café is the coolest local meeting ground, especially for watching NFL games. Managed by Jeremy Blackford, the bar staff includes longtime Ocean City residents like Bunky Tobak, Nathan Todd, Aldo Battilana, and Mike “Shotty” Shott.  Experienced kitchen manager Jim Goff oversees the seafood and pub food menu, and he proudly presents a popular football menu.
    The self-proclaimed “Anti-Steelers” headquarters offers incredible food and drink specials during football games, especially when the Steelers’ opposition scores a touchdown. The football food menu includes mouthwatering items like Beer Bratwurst, Sliders, Chili Cheese Fries, Fried Vegetable Basket, Pretzel Wrapped Hotdogs, and All You Can Eat Buffalo Wings and Hog Wings.
    Happy Hour at Surf’s Up is every day from 4:00-7:00 p.m., and Pre-Club Party Hour is every night from 9:00-10:00 p.m., featuring buy-one-get-one specials. On Wednesday nights, Darth Fader hosts Ladies Night, featuring happy hour prices for ladies from 9:00 until closing. Fat Thursdays are 1980s theme parties at Surf’s Up, hosted by Bigler with prizes and giveaways all night long. Each week is a different theme pertaining to the 80s. On October 20, dress in your favorite leather and lace, and October 27 is a toga party.
    The bar and restaurant is ideally located on the second-story of a building overlooking 54th Street and Coastal Highway. The sprawling outdoor deck includes dining, drinking, and smoke-friendly seating at umbrella-covered tables. Nothing compares to Surf’s Up Cafe’s birds-eye view of the action. Inside, flat screen televisions and surfboards line the walls, while keno, arcade games, digital jukebox, simulcast horse racing, and a modern foosball table provide plenty of adult fun.
    When I stopped into Surf’s Up Café for best bites with my boyfriend, Joey Steward, one thing was certain: The staff’s enthusiasm for its menu is infectious. Jim and Jeremy welcomed us at the outdoor deck and energetically recited their favorite items: Scallops, Cheese Steak, Stuffed Mushrooms, and the Crab Cake Wrap. At the indoor bar, bartenders Aldo and Lindsay both raved about the Monte Cristo—French toast style bread grilled and filled with ham, turkey, and Swiss cheese, and served with maple dipping sauce. Surf’s Up staff members aren’t the only people spreading the word about the restaurant’s food. My good friend, Ceil Sheetz, is a big fan of the Jersey Burger—an Angus burger topped with grilled pork roll and American cheese, lettuce, tomato, and mayonnaise. I’m a fanatic over the Stromboli, which is overstuffed with ham, sausage, and pepperoni. It’s literally the size of a football, and it tastes just as good the next day.
    Surf’s Up Café features several refreshing microbrews on tap and in bottles. Aldo expertly prepared several tasting samples for us, including Fat Tire and Saranac Pumpkin Ale. Jeremy rotates the bar’s 13 tap lines with seasonal ales. Coming this week is an EVO coffee stout.
    Joey and I followed good advice and ordered Crab Stuffed Mushrooms for our appetizer. Gigantic mushroom buttons are sautéed, stuffed with Maryland blue crab and melted cheddar cheese, and baked. “It’s the best appetizer in town,” says Aldo. We agree. Jim also presented us with a complimentary order of Sautéed Scallops from the happy hour menu. With a hint of garlic, the scallops smell and taste irresistibly delicious.
    For our main course, Joey ordered Ocean City’s only Crab Cake Wrap. A homemade crab cake rolled in a tomato basil wrap with lettuce, tomato, and special house sauce, the Crab Cake Wrap is served with a pickle and Old Bay potato chips. I selected the Seared Ahi Tuna Steak entrée. Fresh and teased with wasabi and butter sauce and sesame ginger sauce, the Ahi Tuna entrée is served with vegetable and choice of fries or baked potato with sour cream. Also on the entrée menu is Lower Eastern Shore Crab Cakes with jumbo crabmeat. Over 1,200 Crab Cakes were sold in Surf’s Up Cafe’s opening month, and that number is quickly climbing.
    Other scrumptious appetizers at Surf’s Up Café include Nachos Grande, Steamed Shrimp, Breaded Chicken Strips, Maryland Blue Crab Dip, and Wings—available medium, hot, Old Bay, barbeque, or garlic. The Crudité is a plateful of fresh cut cubes of fine cheese and crisp vegetables with Ranch dressing.
    Sandwiches include beef or chicken Philly Style Cheese Steak with fried onions and Provolone or Cheese Whiz. The Tube is a burger with lettuce, tomato, crumbled bleu cheese, and Bourbonzola sauce in a tomato tortilla wrap.
    Surf’s Up Café’s happy hour food menu adds Personal Pizza and Crab Cake Sliders to the mix. Calzones are also available, as well as House Salad and Caesar Salad. For some good ‘ole comfort food, try the Home Style Chili Bowl or Homemade Maryland Crab Soup. A kids menu is also offered, featuring grilled cheese and macaroni and cheese.
    For dessert, Aldo offered us a melt-in-your-mouth hot brownie sundae. We opted instead for one of Jeremy’s legendary Bloody Marys. You must try his winning recipe for yourself. You’ll thank me. Then, we challenged Jeremy to an intense game of Big Buck Hunter before we stepped outside to enjoy the lively view and gorgeous weather.
    Stop into Surf’s Up Café this week to experience the most local-friendly atmosphere in town. For more information, visit http://www.facebook.com/pages/Burgers-Surfs-Up-Cafe/203013459716286. The bamboo bar is open from 11 a.m. to 2 p.m. everyday, year round. You never know who you’ll recognize at Surf’s Up. I’ll see you there.