At long last, Towson’s fine winers and diners have something to celebrate. Ever since Vin closed its doors several years ago, locals looking for an upscale culinary experience in the ‘hood had few options. Enter Oyster Bay Grille at Towson Circle. Owned by longtime Baltimore restaurateurs—brothers Nick and John Daskalakis and Spyros Stavrakas—the tavern-style fare includes flavorful, localized appetizers and seafood specialties (think: Maryland crab beignets with tomato bacon jam, arugula and pickled fennel), along with meaty masterpieces (the espresso crusted filet is delish). A beautiful new raw bar serves at least three oyster varietals daily—not to mention 20 perfectly chilled wines poured from the largest Cruvinet wine system in Maryland. For adventurous carnivores, try the roasted marrow bone with sweet potato apple hash and sweet and sour apple cider reduction. “We are one of only a handful of restaurants in town with a marrow offering. It’s my favorite dish on the menu,” says chef Chris Vocci. 1 E. Joppa Road, Towson, 443-275-7026
