There was a time, back when good seafood restaurants were rare, that patrons would line up in the street to dine at Crisfield. Paper placemats and paper cups for cocktail and tartar sauces have long been the norm . Today, that casual approach is wearing a bit thin. Wines are mediocre, the food is uneven, and the prices are high. Still, there are some exceptional treats on the menu.
Clam chowder is okay, better than the tough spiced shrimp.
A baked red snapper special was adequate. The crabcakes are made with just a sprinkling of lump and backfin crabmeat and too densely packed. The wine list needs improving, which would not be hard even given the limitations of Montgomery County's wine-distribution system. 2001 by Washington Magazine Inc.