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Buzzy River Oaks District restaurant Loch Bar is a haven for seafood indulgences, and crab connoisseurs can take their pick of meat-filled bowls and plates. Cream of crab soup, made with lump crab meat, cream, and sherry, is an option, as is a smoky blue crab-artichoke dip. Don’t sleep on the crab cakes from this Maryland export, served with Old Bay remoulade, either.
Megha Bhandari | Eater