Foodie Friday: Oaked 54
DELMAR, Md. – This edition of Foodie Friday brings us to the Maryland side of Delmar, where the Foodie team got to try some truly delicious dishes. Oaked 54 is a family-forward spot focusing on making your tastebuds sing.
“I like to call it ‘bougie barbecue,'” said head Chef Cheyenne Simpler. “It’s really just comfort food—things that people are familiar with, but a little different.”
Every Journey Starts With One Bite
They say every journey of a thousand miles begins with one… bite.
That’s exactly how we’re starting off this meal: a Cajun shrimp appetizer. The butterflied and battered shrimp dips in the fryer before resting on a bed of coleslaw, and getting a blanket of Alabama white sauce.
“The batter has crisped up really nicely in the fryer,” said Foodie Host Hannah Cechini. “I’m a really big fan of this Alabama white sauce. It’s very vinegar-forward, but at the same time, it’s creamy. So, it balances out nicely.”
Seafood Succulence
Next on deck: seared scallops in whiskey sauce with seasonal sauteed produce. “It’s basically a peppery teriyaki sauce with some bourbon in it,” Chef Simpler explained.
“That’s an incredibly flavorful sear,” Foodie Photog Mike relished. “Just the seasoning—the simple barbecue-style salt and pepper—is just really singing for that scallop.”
Now, we make way for a crab-stuffed salmon. This indulgent dish is perched up on some vibrant veggies and cheesy mashed potatoes.
“The edges of the salmon have become a little crispy and golden brown,” Hannah said. “The crabcake is really well seasoned. It’s mostly crab meat, and there’s not a ton of binder.”
Brisket Bounty
Back on land, it’s a choice between two brisket bounties.
The brisket Reuben starts with toasted marbled rye, done up with plenty of melty Swiss cheese, and of course, glorious brisket. Don’t forget the mountain of coleslaw and a dousing of housemade Thousand Island dressing.
“The brisket is so tender,” Hannah remarked. “It’s a little smoky, and the Thousand Island dressing, the coleslaw, cut through all of those heavier textures and flavors. They give you a pop of freshness that goes really well with the brisket. The cheese has just melted beautifully over everything.”
Want to share the love? Pull apart a brisket poutine with the whole table. Hand-cut fries, Wisconsin cheddar cheese curds and shreds, and lots of gravy spell out one thing: OMG.
“The cheddar curds are nice and juicy, and the brisket and the brisket gravy bring a wonderful, earthy set of flavors,” Mike said. “Our fries knew their objective, which was to carry the rest f that flavor into my mouth.”
Oaked 54
Oaked 54 is located at 30503 East Line Road, Delmar, Md. You can call them at 410-896-1922. If you go to check it out, tell the team that you saw them on Foodie Friday.
