The BoatHouse (2809 Boston Street)

On Nov. 18, I was invited by Downtown Diane to come and enjoy The Boathouse. I had been invited to a similar event just a few months prior so I had some type of idea what was to come. The expectations I had were completely wrong. I imagined a few samplings and some time to mingle. That by no means was the case. The food seemed to be never ending, but I’ll get to those specifics later.

The BoatHouse is a relatively new restaurant to the Canton area. Situated right on the water, the restaurant offers both indoor and outdoor seating (right on the water) for those nicer days. The restaurant is a two-floor open set up with tables placed around the bottom dining room and more seating upstairs. Our event was hosted on the upstairs level of the restaurant.

Once upstairs, appetizers were already plated and ready to be eaten. The BoatHouse featured some of their favorites including: oysters on the half shell, lobster mac n’ cheese and calamari. The lobster mac was decadent, so cheesy and topped with huge pieces of lobster meat. The calamari was also a huge hit. Lightly breaded tender pieces of squid fried with cherry peppers and a spicy marinara.

Lobster mac n' cheese. Photo by Taylor Seidel/TU Student.

Lobster mac n’ cheese. Photo by Taylor Seidel/TU Student.

Oysters on the half shell. Photo by Taylor Seidel/TU Student.

Oysters on the half shell. Photo by Taylor Seidel/TU Student.

After a few drinks, appetizers and some mingling, it was time for the main course. I kid you not, there was enough food to feed an army and everything looked unbelievable. I hope you all know this is a judge free zone so no judging on the amounts of food I devoured. Dinner included a spinach salad, chicken Chesapeake, hanger steak and frites, grilled salmon and a roasted penne.

Now, to make all your mouths water.

The spinach salad was such a clean, fresh way to start the meal. The salad had pears, crumbled goat cheese, bacon, walnuts, cherry peppers, roasted sweet onions and a sweet honey balsamic vinaigrette. After the salad I quickly moved on to the chicken Chesapeake, a personal favorite of mine. The BoatHouse had a nice spin on their chicken Chesapeake serving it with prosciutto and an old bay cream sauce. The crowd favorite was the grilled salmon served in a cast iron skillet with crunchy Brussel sprouts, bacon, pearl onions and a rosemary balsamic butter.

Spinach Salad. Photo by Taylor Seidel/TU Student.

Spinach Salad. Photo by Taylor Seidel/TU Student.

Grilled Salmon. Photo by Taylor Seidel/TU Student

Grilled Salmon. Photo by Taylor Seidel/TU Student

Hopefully these three dishes have you sold, but if not, The BoatHouse also has a pretty sweet Happy Hour including both menu specials and drink specials. Also, they have “yappy hour”, a happy hour inspired menu every Thursday that incorporates your four-legged friends. The BoatHouse also features a brunch menu Saturdays and Sundays with bottomless mimosas for only $10.

Head Chef Matt Campbell is an artist in the kitchen pairing fresh seafood with local produce. With a friendly and personable mentality, he is the perfect fit for this up and coming restaurant.

I hope you all make it a point to go out and enjoy The BoatHouse in Canton. It is definitely GoodEats.

Until next time. I wish you GoodEats!

Edited by Jared Kurlander.

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Tagged: Baltimore, Boathouse, Canton, GoodEats, Seafood

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