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	<title>Fisher&#8217;s Popcorn &#8211; Baltimore Magazine</title>
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	<title>Fisher&#8217;s Popcorn &#8211; Baltimore Magazine</title>
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		<title>Greetings from Ocean City: Food &#038; Drink</title>
		<link>https://www.baltimoremagazine.com/section/fooddrink/ocean-city-essential-food-drink-guide/</link>
		
		<dc:creator><![CDATA[Aaron Hope]]></dc:creator>
		<pubDate>Mon, 24 Jun 2024 18:35:52 +0000</pubDate>
				<category><![CDATA[Food & Drink]]></category>
		<category><![CDATA[Travel & Outdoors]]></category>
		<category><![CDATA[DeVito's Deli]]></category>
		<category><![CDATA[Dolle's]]></category>
		<category><![CDATA[Dumser's]]></category>
		<category><![CDATA[Fisher's Popcorn]]></category>
		<category><![CDATA[Greetings from Ocean City]]></category>
		<category><![CDATA[Ocean City]]></category>
		<category><![CDATA[Ocean City food guide]]></category>
		<category><![CDATA[One Coastal]]></category>
		<category><![CDATA[Orange Crush]]></category>
		<category><![CDATA[Thrasher's French Fries]]></category>
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By Lydia Woolever
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<b>Illustrations by Josefa</b>
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<h6 class="thin tealtext uppers text-center">Travel &amp; Outdoors</h6>
<h1 class="title">The Ultimate Guide to Eating and Drinking in Ocean City</h1> 
<h4 class="deck">
From bins of taffy and buckets of just-cut fries to teetering towers of ice cream, the beach is an edible paradise. 
</h4>

<img decoding="async" style="padding-top:2rem; padding-bottom:2rem;" src="https://www.baltimoremagazine.com/wp-content/uploads/2024/06/JUNE_OceanCity_fooddrink.jpg"/>



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<h4 class="text-center unit">By Lydia Woolever</h4>


<p class="byline unit text-center">
Illustrations by Josefa
</p>
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Photography by Christopher Myers
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<h6 class="thin uppers text-center" style="color:#23afbc; text-decoration: underline; padding-top:1rem;">June 2024</h6>
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 <p class="text-center"><i>A big, beachy love letter to going <a href="https://www.baltimoremagazine.com/section/travel/ocean-city-maryland-ultimate-beach-travel-guide/">Downy Ocean</a>.</i></p>

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<h4 class="thin">Sticky, sweet, and sentimental, our most
iconic indulgences can still be found at a
handful of old-school businesses.
</h4>

</div>
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<p>
What would a trip to the beach be without what we
eat? For a few hours or days, all inhibitions get thrown
to the sea breeze as we revert to our childhoods
and indulge every craving our stomachs could desire, be it the
saltiest snacks—popcorn, pizza, hot dogs, heaping piles of
French fries—or the sweetest, most cavity-inducing desserts—candy, funnel cakes, fried Oreos, enough ice cream to last us
through Labor Day. </p>
<p>But our affinity for these decadences
is about more than just vacation-induced gluttony. Over the
last century, they’ve become the nostalgic flavors of American
youth. Of not only the beach, but carnivals, county
fairs, end-of-school field days, and, in turn, the freedom of
summer. In our fast-paced world, perhaps we are so drawn
to them, often against our better judgement, because of their
ability to transport us back to those simpler times.</p>
<p> Many of
the establishments behind them have been open for decades,
if not a dozen of them. These treats “are timeless and special,”
says Anna Dolle, fourth-generation co-owner of her namesake
<a href="https://dolles.com/product-category/salt-water-taffy/">Dolle’s Saltwater Taffy</a>, which dates back to 1910 on the boardwalk
corner of Wicomico Street. And for whatever reason, she
adds, “they just taste better at the beach.”</p>
<p> Sure, these days,
when you come to Ocean City, you can sit down for a fancier
meal in a more modern setting, with servers and silverware
to boot. But if you ask us, no visit would be complete without
at least one extra-large slice of pizza while walking the
boardwalk, or a couple carefully clenched cones over a game
of Skee-Ball, or a few subs eaten over your beach towel on a
bluebird afternoon—sand be damned. 
</p>
<p>Just like it always has
been. Just like we always hope it will be.
</p>

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<p class="clan uppers" style="text-decoration:underline; margin-bottom:0;"><b>THE HITS</b></p>

<div class="row">
<div class="medium-6 columns" style="padding-top:1rem;">

<h4 style="margin-bottom: 0;"><a style="color:#f5c2b8;" href="https://thrashersfries.com/">Thrasher’s</a></h4>
<h5 class="red uppers">French Fries</h5>
<p>
If there’s only one thing
to eat on every trip to
Ocean City, it is, without
a doubt, a bucket—big
or small—of just-cut,
flash-fried, boardwalk-style
fries from Thrasher’s.
Follow the seagulls
on South Atlantic Avenue
toward the Ferris
wheel, and there, on the
wooden planks, you’ll
find the original location
of this circa-1929 potato
slinger. It’s a sight to
behold, watching employees
slice the spuds
right before you. (Idaho
russets only.) Just don’t forget
to douse your order in
Morton salt, plus several
shakes of apple cider
vinegar, and try not to
fight over those last
crispy bits.
</p>

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<h4 style="margin-bottom: 0;"><a style="color:#f5c2b8;" href="https://dolles.com/product-category/salt-water-taffy/">Dolle’s</a></h4>
<h5 class="red uppers">Saltwater Taffy</h5>
<p>
Since 1910, this fourth-generation
business has
been luring beachgoing
sweet-tooths with
its sticky specialty of
saltwater taffy—originally
invented in an age
without refrigeration as
a treat impervious to
summer heat. Although
there are multiple locations,
the original brick-and-mortar stands on
the boardwalk at Wicomico
Street, where old
neon signs still glow in
red and teal, and bins of
perfectly wrapped confections
can be bought
by the pound. Made onsite
by hand to this day,
the taffy’s flavors range
from vanilla and chocolate
to cotton candy and
birthday cake. We’re always a
sucker for banana and
peanut butter.
</p>

</div>
</div>

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<h4 style="margin-bottom: 0;"><a style="color:#f5c2b8;" href="https://www.fishers-popcorn.com/">Fisher’s</a></h4>
<h5 class="red uppers">Popcorn</h5>
<p>
From movie theaters to
baseball games to the
beach, there are few
more simple pleasures
than an old-school box
of popcorn. And here in
Maryland, that always
means Fisher’s, with the
family-run stand cooking
kernels on the boardwalk’s
Talbot Street
since 1937. Classic butter
and caramel flavors
persist from the old
days—“If it ain’t broke,”
says third-generation
owner Donald Fisher
Jr. But now there’s also
cheddar, and chocolate-drizzled,
and our hands-down, always-and-forever
favorite, Old Bay
caramel—like an ever-so-
slightly spicy taste of
the Old Line State. Grab
one of the small paper
boxes full of the stuff
for any of your sits in
the sand or leisurely
strolls.
</p>

</div>
</div>

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<div class="medium-8 push-2 columns" style="padding-top:1rem;">
<h4 style="margin-bottom: 0;"><a style="color:#f5c2b8;" href="https://www.dumsersdairyland.com/">Dumser’s</a></h4>
<h5 class="red uppers">Ice Cream</h5>
<p>
A confession: We’ll always
have a soft spot
for the frozen custard at
Kohr Bros. But they’re
from Coney Island, so
when we’re really craving
an authentic scoop,
cone, or shake in Ocean
City, the locally owned
Dumser’s Dairyland is
our destination, and
any one of their several
locations will do. Since
1939, this old-fashioned
parlor has been making
ice cream daily, with
tried-and-true flavors
like strawberry, butter
pecan, and mint chocolate
chip. You’ll find all
the fixings, too—hot
fudge, whipped cream,
rainbow sprinkles, a
bright-red maraschino
cherry on top. On the
hottest nights of summer,
Dumser’s is the
most happening place in
town, and the lines are well worth the wait.
</p>

</div>
</div>

<div class="row" style="background-color:#f7f2ec;border-radius:1rem; margin-top:1rem; margin-bottom:1rem;">
<div class="medium-12 columns " style=" padding-top:1rem;">
<h5 class="clan uppers" margin-bottom:0;">TOP-NOTCH NOSHES</h5>

<div class="medium-3 small-6 columns" >
<h5 class="clan" margin-bottom:0;">
<span class="blue">DOUGHNUTS</span>: The Fractured Prune
</h5>
</div>
<div class="medium-3 small-6 columns" >
<h5 class="clan" margin-bottom:0;">
<span class="blue">BAGELS</span>: Rosenfeld’s Deli 
</h5>
</div>
<div class="medium-3 small-6 columns" >
<h5 class="clan" margin-bottom:0;">
<span class="blue">BREAKFAST</span>: Sahara Cafe 
</h5>
</div>
<div class="medium-3 small-6 columns" >
<h5 class="clan" margin-bottom:0;">
<span class="blue">CRABS</span>: Belly Busters 
</h5>
</div>

</div>

<div class="medium-12 columns " >
<div class="medium-3 small-6 columns" >
<h5 class="clan" margin-bottom:0;">
<span class="blue">SUBS</span>: DeVito’s 
</h5>
</div>
<div class="medium-3 small-6 columns" >
<h5 class="clan" margin-bottom:0;">
<span class="blue">PIZZA</span>: Paisano’s 
</h5>
</div>
<div class="medium-3 small-6 columns" >
<h5 class="clan" margin-bottom:0;">
<span class="blue">BURGERS</span>: Alaska Stand 
</h5>
</div>
<div class="medium-3 small-6 columns" >
<h5 class="clan" margin-bottom:0;">
<span class="blue">TACOS</span>: Casita Linda 
</h5>
</div>

</div>

<div class="medium-12 columns " style="padding-bottom:1rem; ">

<div class="medium-3 small-6 columns" >
<h5 class="clan" margin-bottom:0;">
<span class="blue">SUSHI</span>: Sushi Café 
</h5>
</div>
<div class="medium-3 small-6 columns" >
<h5 class="clan" margin-bottom:0;">
<span class="blue">WINGS</span>: Shotti’s 
</h5>
</div>
<div class="medium-3 small-6 columns" >
<h5 class="clan" margin-bottom:0;">
<span class="blue">FUDGE</span>: Jessica's Kitchen 
</h5>
</div>
<div class="medium-3 small-6 columns" >
<h5 class="clan" margin-bottom:0;">
<span class="blue">CANDY</span>: Candy Kitchen
</h5>
</div>

</div>

</div>

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<h5 class="thin text-center">An ode to Maryland’s signature drink of summer.</h5>

</div>
</div>

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<div class="medium-8 push-2  columns">

<img decoding="async" class="rowPic" src="https://www.baltimoremagazine.com/wp-content/uploads/2024/06/JUNE_OceanCity_crush1.jpg"/>

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<div class="medium-8 push-2 columns" style="padding-top:1rem; padding-bottom:1rem;">
<p>
When the weather gets warm enough in the Land of Pleasant
Living, an inevitable thirst emerges. Not for any particular
can of beer, mind you, not even an ice-cold Natty Boh. Instead, it's our state’s unofficial but undisputed
drink of summer—the one and only orange crush.
</p>
<div class="picWrap2">

<img decoding="async" class="rowPic" src="https://www.baltimoremagazine.com/wp-content/uploads/2024/06/JUNE_OceanCity_beardedclam.jpg"/>

<h5 class="thin captionPic text-center">Back in the day at the Bearded Clam. <i>Courtesy of Mike Strawley</i></h5>

</div>
<p>
All across the state, and now even up and down the East Coast, there
are fans of this refreshingly bittersweet cocktail, made with citrus-flavored
vodka, fresh-squeezed citrus juice, a triple
sec-style liqueur, and lemon-lime soda over ice—like
Maryland’s tastier screwdriver. And for at least the
last 40 years now, Ocean City has been the drink’s
epicenter, and in many ways, where it all began. 
</p>
<p>“It’s a rite of passage,” say Mike Strawley,
co-owner of The Bearded Clam on Wicomico Street.
“We’ve been around long enough that people’s kids
are coming in now, getting the same crushes that
their parents drank.” 
</p>

<p>
There’s debate over the origin story of the orange crush, of course.
West Ocean City’s Harborside Bar & Grill claims to be
the “home of the original” since 1993, serving “well
over a million of them,” says co-owner Chris Wall.
</p>
<div class="picWrap3">

<h3>
“It tastes like vacation.
A lot of people come
in before they even
check into their hotels,
just to get started on
the right foot.”
</h3>

</div>
<p>
Meanwhile, many locals believe that Strawley’s
circa-’78 bar was the first to serve some version.
Back in the ’40s, his grandparents started slinging
“squeezers” at their original establishment, just up
the seaboard in Cape May, New Jersey. When his
dad took over the business and moved down to Ocean City, he brought
the tradition with him, with fading Kodachrome
photographs of the early Clam showing the same
hanging fruit baskets and steel juicers still used in the
bar today.</p>
<p> “I never asked how they came to be, because
they were just always there,” says Strawley,
56, who learned the recipe on day one as a barback
at age 19. “I can make them in my sleep.”
</p>
<div class="picWrap2" style="background-color:#f7f2ec;border-radius:1rem;">

<h5 class="clan uppers text-center" style="margin-bottom:0;">SIP SPOTS</h5>
<h5 class="clan uppers text-center" style="color:#f5c2b8;">Fresh-squeezed faves.</h5>

<ol style="padding-left:1rem; padding-right:1rem">
<li>
<a href="https://www.thebeardedclam.com/">The Bearded Clam</a> <br/> 
15 Wicomico St.
</li>
<li>
<a href="https://www.weocharborside.com/">Harborside Bar & Grill</a><br/> 
12841 Harbor Rd.
</li>
<li>
<a href="https://www.mackys.com/">Mackey’s</a><br/> 
5311 Coastal Hwy.
</li>
<li>
<a href="https://mrducks.com/">M.R. Ducks Bar & Grill</a><br/> 
311 Talbot St.
</li>
<li>
<a href="https://thewedgeoc.com/">The Wedge</a><br/> 
806 S. Atlantic Ave.
</li>
</ol>


</div>
<p>
The ingredients are simple, and largely the
same from bar to bar, but perfecting the ratio is somewhat of
an art form. Too much triple sec? The drink’s too
sweet. Too much soda? It’s too weak. Fresh juice is
always key, hence halves of fruit being squeezed to order, with the Clam moving through more cases of citrus than it cares to count.
And then there’s the technique, often inducing a Pavlov’s
dog-like reaction in onlookers, who then generally can’t help but
order one. “You can’t not love the show,” says Wall.
</p>
<p>
These days, there are also grapefruit crushes,
and half-and-halfs with both juices, and “skinny”
versions that swap Sprite for club soda. Some
places like Seacret’s and Fish Tales even blend
them into frozen drinks. But every iteration,
as the name implies, is often dangerously easy to
drink. “A lot of people come in before they even
check into their hotels,” says Strawley. “It tastes
like vacation.”
</p>
<p>
Oh, and in a town run on Natural Light—aka
“Delmarva champagne”—the Clam also keeps a
steady supply of Natty Boh in stock for its bevy of
Baltimore patrons. “People get excited to see it, I
can tell you that,” says Strawley. “We’ve had it so
long, it’s cool again.”
</p>

</div>
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<p class="clan uppers text-center" style="text-decoration:underline; margin-bottom:0;"><b>Q&A</b></p>
<h2 class="blue text-center" style="margin-top: 0;">A RISING STAR</h2>

<img decoding="async" class="rowPic" src="https://www.baltimoremagazine.com/wp-content/uploads/2024/06/JUNE_OceanCity_beach2.png"/>
<p>
One of the best restaurants
in the Mid-Atlantic is two
blocks north of Ocean City,
just over the Delaware line at
<a href="https://www.onecoastal.com/">One Coastal</a> in Fenwick, where
James Beard Award finalist
Matt Kearn works with local
farmers and fishermen to
celebrate land and sea.
</p>

<ul>
<li>
<p>
<b>What local ingredients do
you love this time of year?
</b><br/>
We use Henlopen Sea Salt, right
from the ocean in Lewes, Delaware.
We get our blueberries
from Bennett Orchards in
Frankford. And we only serve
fish that swim in [Mid-Atlantic]
waters—Chesapeake catfish,
tuna, scallops, even shrimp.
</p>
</li>
<li>
<p>
<b>What are your most
popular dishes?
</b><br/>
There are two
dishes I can never take off the
menu. We get our eggs locally
to make the pasta for our cacio
e pepe...And then our chicken
liver pâté and buttermilk
biscuits are constantly evolving
with the seasons. It’s a little bit
French finesse, a little bit
Sussex County. You can’t get
enough of it.
</p>
</li>
<li>
<p>
<b>Do you ever cross over into
Ocean City?
</b><br/>
My staff usually
hangs out at <a href="https://ponzettispizza.com/">Ponzetti’s</a>, this
great dive bar pizza parlor. My
wife and I love <a href="https://www.spainwinebar.com/">Spain Wine Bar</a>
and <a href="https://www.thehobbitrestaurant.com/">The Hobbit</a>.
</p>
</li>
</ul>

</div>
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<div class="medium-4 push-4 columns" style="padding-top:1rem; padding-bottom:1rem;">

<p class="clan uppers text-center" style="text-decoration:underline; margin-bottom:0;"><b>Day in the Life</b></p>

<img decoding="async" style="padding-bottom:1rem; padding-top:1rem;" src="https://www.baltimoremagazine.com/wp-content/uploads/2024/06/JUNE_OceanCity_Sub-Life.png">

<p>DeVito’s Deli perfects the
quintessential beach sandwich.</p>

</div>
</div>


<div class="row" style="background-color:#ffffff;">
<div class="medium-8 push-2 columns" style="padding-top:1rem; padding-bottom:2rem;">

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<p>
The meats in the cold case at <a href="https://devitos-deli.square.site/">DeVito’s</a> are almost
impossible to read without a Tony
Soprano accent: soppressata, mortadella,
prosciutto, Genoa salami, and of course, capicola.
And the owner of this longtime delicatessen still carries
the hint of an Italian-American inflection, too, even after 40-
odd years of living at the beach, where he opened
one of the most beloved sub shops this side of the
coastal bays.</p>
<p> “I try to do the early shift, come in,
bake the bread, get all the prep done, then let Tony
take over, because these old bones just can’t do it
anymore,” says Mike DeVito, 72, through a thick salt-and-
pepper mustache, referring to his youngest son,
who helps run the place six days a week in summer.
</p>
<p>
Between a laundromat and ice cream shop in a
one-story strip mall off Coastal Highway on 143rd
Street in the northern neck of Ocean City, a green, white, and red flag declares DeVito’s
open on this Thursday afternoon in early April.
Closed from December through March, it reopened
two weeks ago, and is already busy, with only three
rolls left in the wire rack by the back Blodgett bread oven.</p>
<p>“It’s
been word-of-mouth,” says DeVito of the business’s success, making up to
400 subs a day during the peak season—and that’s
<I>subs</I> in these parts, despite all the out-of-towners
who ask for hoagies, heroes, torpedoes, even wedges. “That’s what they call them on the north side of Long Island.” 
</p>
<p>
In 1934, Mike’s grandparents opened the original
DeVito’s Restaurant on the corner of 10th and H Streets in Washington, D.C., with neon signs advertising pizza, Coca-Cola, and air conditioning. By
the time his father took over, the family had already
begun vacationing at the beach, even buying some
of the first lots at the proposed resort town on Assateague. In the late
’70s, they started eyeing the northern streets in Ocean City. “I
saw a for-sale sign in the window here and said,
‘Hey, what about this place?’” says DeVito. “We’ve
been here ever since.”
</p>

<div class="picWrap3">

<h3>
“If all I had to do all day
was bake bread, I’d be
in seventh heaven.”
</h3>

</div>

<p>
Like in the early days, the menu features an assortment of
classic cold cuts, served on fresh-baked bread with the works, plus hot sandwiches, like cheesesteaks
and chicken Parm, as well as pizza, using the same old family recipe. Meanwhile, cnnolis get shipped in from Vaccaro’s in Baltimore.</p>
<p> “The good
thing is, we’re on this side of the highway,” says DeVito, meaning
oceanside, not bayside, with many of his customers calling in orders from the beach, then sending their
kids straight from the beach for pick-up. He’s known some families
for generations. “In the summertime, you don’t even look at the
clock, you don’t have time, you just cruise, because it’s constant
from the moment we open.”
</p>
<p>
He gets why subs are a go-to for beachgoers. They’re a whole
meal. They’re easy to eat. And here, it’s all about consistency
and quality. Meats and cheeses are imported from Italy, every
ingredient gets sliced fresh daily, and then there’s the bread.</p>
<p>“If
all I had to do all day was bake bread, I’d be in seventh heaven,”
says DeVito, leaning against the stainless-steel prep table in a
flour-dusted apron. “I say it’s nothing but earth, wind, and fire.
But I like taking something from nothing and watching it grow.”
</p>

</div>
</div>

<hr/>

<div class="row">
<div class="medium-8 push-2 columns" style="padding-top:1rem;">
<img decoding="async" style="padding-bottom:1rem;" src="https://www.baltimoremagazine.com/wp-content/uploads/2024/06/JUNE_OceanCity_A-Dive-Crawl.png">
<h4 class="thin text-center">Skip the beach bars for the
city’s stalwart watering holes.
</h4>

</div>
</div>

<div class="row">
<div class="medium-8 push-2 columns" style="padding-top:1rem;">

<p>
Every beach town is a bedlam of tourist
traps, especially when it comes to the sand-strewn
bar scene. Ocean City is no different, full of big, busy,
booze compounds, tempting open tabs, and always toting
at least one bachelorette party. One surefire way to
drink like a local, though, is to find a dive bar. And
luckily, downtown, in the historic heart of things, a
trio of timeworn watering holes offers a respite from
the rest of the revelry. Make a night out of bouncing
between them, and remember to tip your bartenders.
</p>

</div>
</div>

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<div class="medium-10 push-1 columns">

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</div>

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<img decoding="async" class="rowPic" src="https://www.baltimoremagazine.com/wp-content/uploads/2024/06/JUNE_OceanCity_divecrawl2.jpg"/>
</div>

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</div>



<div class="row" >
<div class="medium-8 push-2 columns">
<h5 class="thin captionPic text-center">From
top, A cold beer at Cork
Bar; the neon sign; the
Bearded Clam’s pool table;
outside on Wicomico Street.</h5>
</div>
</div>

<div class="row">
<div class="medium-8 push-2 columns" style="padding-top:1rem;">

<h4 style="margin-bottom: 0;">STOP 1: <a style="color:#e39c57;" href="https://corkbaroc.com/">CORK BAR</a></h4>
<h5 class="red uppers">3 Wicomico St.</h5>
<p>
This might be our
favorite bar in all of
O.C. Beneath the small
neon sign featuring a
dripping mug of
frosty beer, Cork Bar
has been a fixture for
local residents since it
first opened on
Wicomico Street in
1964, with its lone
pool table, Keno, and
surprisingly good
food menu. (Get the
hot dog.) In this corner
of the state,
Natty Light, not Natty Boh, flows
like a high tide. Have
a cold one or two
before moseying
down the street.
</p>

</div>
</div>

<div class="row">
<div class="medium-8 push-2 columns" style="padding-top:1rem;">

<h4 style="margin-bottom: 0;">STOP 2: <a style="color:#e39c57;" href="https://www.thebeardedclam.com/">THE BEARDED CLAM</a></h4>
<h5 class="red uppers">15 Wicomico St.</h5>
<p>
Just 100 feet from Cork Bar, you’ll find
the blinking bulb
lights of the circa-
1978 Bearded Clam.
Through its hulking
Formstone façade,
the long wooden
U-shaped bar is covered
in a collage of
old license plates,
motorcycle swag,
and cop memorabilia,
giving off a sort of
delightfully
debaucherous TGI
Fridays vibe, with its
own carryout packaged-
goods store to
boot. Order what’s
said to be the original
orange crush,
play a round of darts, and then head west.
</p>

</div>
</div>

<div class="row">
<div class="medium-8 push-2 columns" style="padding-top:1rem;">

<h4 style="margin-bottom: 0;">STOP 3: <a style="color:#e39c57;" href="https://www.oceancity.com/inside-ocean-citys-oldest-bar/">HARBOR INN</a></h4>
<h5 class="red uppers">216 Somerset St.</h5>
<p>
By the time you
reach the little brick shack of this bona fide
dive—perhaps Ocean
City’s oldest bar, dating
back to 1935—it’s likely
time for last call. At
Harbor Inn, expect no
frills. The cans of beer
are cold and cheap, the
plastic cups of mixed
drinks are potent, and
the crowd gets louder
and lewder as the hours wear on. Chat
with the sassy barkeep,
add a dollar to
the ceiling, and call a
cab to take you home.
</p>

</div>
</div>

<div class="row" style="background-color:#f7f2ec;border-radius:1rem; margin-bottom:1rem;">
<div class="medium-12 columns " style="padding-top:1rem;">
<h5 class="clan uppers"">DELISH DRINKS</h5>

<div class="medium-3 small-6 columns" >
<h5 class="clan" >
<span class="blue">COFFEE</span>: High Tide
</h5>
</div>
<div class="medium-3 small-6 columns" >
<h5 class="clan" >
<span class="blue">KOMBUCHA</span>: Real Raw Organics 
</h5>
</div>
<div class="medium-3 small-6 columns" >
<h5 class="clan">
<span class="blue">SMOOTHIES</span>: Pablo’s Bowls
</h5>
</div>
<div class="medium-3 small-6 columns" >
<h5 class="clan" >
<span class="blue">WINE SHOP</span>: The Buzzed Word
</h5>
</div>

</div>

<div class="medium-12 columns " >

<div class="medium-3 small-6 columns" >
<h5 class="clan" >
<span class="blue">BEER</span>: Liquid Assets
</h5>
</div>
<div class="medium-3 small-6 columns" >
<h5 class="clan" ">
<span class="blue">WINE</span>: Spain Wine Bar
</h5>
</div>
<div class="medium-3 small-6 columns" >
<h5 class="clan" >
<span class="blue">LIQUOR STORE</span>: Anthony’s
</h5>
</div>
<div class="medium-3 small-6 columns" >
<h5 class="clan">
<span class="blue">SHOTS</span>: Crawl Street Tavern
</h5>
</div>
</div>

<div class="medium-12 columns " style="padding-bottom:1rem;">

<div class="medium-3 small-6 columns" >
<h5 class="clan" >
<span class="blue">COCKTAILS</span>: The Coconut Club
</h5>
</div>
<div class="medium-3 small-6 pull-6 columns" >
<h5 class="clan" >
<span class="blue">BLOODY MARY</span>: Barn 34
</h5>
</div>

</div>

</div>



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<p><a href="https://www.baltimoremagazine.com/section/fooddrink/ocean-city-essential-food-drink-guide/" rel="nofollow">Source</a></p>]]></content:encoded>
					
		
		
			</item>
		<item>
		<title>Playland</title>
		<link>https://www.baltimoremagazine.com/section/historypolitics/ocean-city-maryland-beach-history-despite-century-of-changes-family-fun-remains/</link>
		
		<dc:creator><![CDATA[Aaron Hope]]></dc:creator>
		<pubDate>Wed, 21 Jul 2021 14:00:38 +0000</pubDate>
				<category><![CDATA[History & Politics]]></category>
		<category><![CDATA[Travel & Outdoors]]></category>
		<category><![CDATA[beach]]></category>
		<category><![CDATA[Boardwalk]]></category>
		<category><![CDATA[Eastern Shore]]></category>
		<category><![CDATA[Fisher's Popcorn]]></category>
		<category><![CDATA[history]]></category>
		<category><![CDATA[Maryland]]></category>
		<category><![CDATA[Ocean City]]></category>
		<category><![CDATA[Playland]]></category>
		<category><![CDATA[The Inlet]]></category>
		<category><![CDATA[White Marlin Open]]></category>
		<guid isPermaLink="false">https://www.baltimoremagazine.com/?post_type=article&#038;p=108956</guid>

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<div class="medium-8 push-2 columns">



<span class="clan editors uppers">
<p style="font-size:1.75rem; padding-top:1rem; margin-bottom:0;">By Rafael
Alvarez</p>
<p style="font-size:1.25rem; margin-bottom:0.25em;">Photography by
Christopher Myers</p>

</span>

<a href="https://www.baltimoremagazine.com/issue/july-2021/" target="blank">
<h6 class="thin uppers text-center" style="color:#23afbc; text-decoration: underline; padding-top:1rem;">July 2021</h6>
</a>


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<h6 class="thin tealtext uppers text-center">Travel & Outdoors</h6>

<h1 class="title">Playland</h1>


<h4 class="deck">
Ocean City has changed dramatically over the past century, but it’s always been about family and fun.
</h4>
<p class="byline">By Rafael Alvarez </br> Photography by Christopher Myers</p>

<img decoding="async" class="mobileHero" style="padding-bottom:1rem;" src="https://www.baltimoremagazine.com/wp-content/uploads/2021/07/JUL21_Playland_opener.jpg"/>

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<h6 class="thin uppers text-center" style="color:#23afbc; text-decoration: underline; padding-top:1rem;">June 2021</h6>
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<p>
<span class="firstCharacter">
<img decoding="async" style="MAX-HEIGHT:110PX; width:auto;" src="https://www.baltimoremagazine.com/wp-content/uploads/2021/07/JUL21_Playland_firstW.jpg"/>
</span>
HEN THE TEENAGED Earl Shores
worked at Ocean City’s long-gone
Playland Amusement Park on
65th street in the summer of 1980,
he often pulled duty in the “crow’s
nest” high atop a classic carnival ride
called the Rotor. Invented in Germany a
few years after the end of World War II, the
Rotor was nothing more than a huge metal barrel. It
spun with such centrifugal force—rotating 33 times
a minute—that thrill-seekers were pinned to the
sides before the bottom of the barrel, literally, fell
out. “If the park had a throne, that was it,” says
Shores, now 62, adding his tippy-top seat, appropriately,
resembled a small metal lifeguard chair.
Below the clouds and above the screams, Shores’ job
was to keep an eye out if anyone got sick, or, from
time to time, hurt. “When someone barfed,” he says,
“you shut the ride down for a while to clean it.”
</p>
<div class="picWrap2">
<img decoding="async" class="singlePic" src="https://www.baltimoremagazine.com/wp-content/uploads/2021/07/JUL21_Playland_postcard1.jpg"/>
<h6 class="clan thin text-center"> Vintage New Atlantic
Hotel postcard.</h6>
</div>
<p>
The stand afforded Shores a view of the fabled
barrier spit—a very crowded, mere 4.4 square
miles—as good or better than any Cessna pilot hauling
an advertising banner above the surf: STEAMED
CRABS! ALL YOU CAN EAT!
</p>
<p>
The vista encapsulated the entire history of
the seaside, known as “The Ladies’ Resort to the
Ocean” before the Town of Ocean City was officially
incorporated in 1880—from the famous Atlantic
Hotel to the south (its 1875 opening marked the
beginning of a serious tourist trade) to the surfing
beaches and condominium towers near the Delaware
line. When Playland opened in 1965, on 65th
Street, in what was then the boondocks, Annette
Funicello and Frankie Avalon were doing “The Frug”
in <i>Beach Blanket Bingo</i>. At that time, young people
in Ocean City liked to head “way
up north” beyond 95th street to
sing along to guitars at bonfires.
There was nothing there but
sand dunes and Bobby Baker’s Carousel hotel at 118th street until the massive 1970s building explosion, courtesy of the Bay Bridge expansion of ’73. By the time Playland closed in 1980 to make
room for Ocean City’s 15-acre Public Works Department headquarters,
the once-sleepy resort and fishing community had been fully overhauled.
Through four decades from 1930-1970, the town’s year-round
population grew by only 547 new residents. From 1970, it increased
more than five-fold to more than 8,000 residents—while exploding
each summer into the state’s second-largest city with more than
300,000-plus visitors every weekend.
</p>
<div class="picWrap">
<img decoding="async" class="singlePic" src="https://www.baltimoremagazine.com/wp-content/uploads/2021/07/JUL21_Playland_shore.jpg"/>
<h6 class="clan thin text-center">Earl Shores worked at Playland in 1980 and penned a memoir of his Ocean City days.</h6>
</div>
<p>
In the decades since the Playland site was converted into Ocean
City’s Public Works Department, hundreds, if not thousands, of places
to eat and drink, spend the night, and buy beach towels have
sprung up, closed, and sprung up again. (When contractors, laborers,
and engineers arrived to begin the renovation from silly to serious
at Playland, they were greeted by a large, smiling clown atop the
entrance.) If nothing else, today’s municipal army of trash trucks
alone prove that Ocean City long ago transformed itself from town to
city—one that stretches from Inlet Park at its southern end to Fenwick
Island at its Delaware border.
</p>
<p>
“It was a twilight panorama,” says Shores of his summer
evenings working at Playland during Ocean City’s
boomtown days. “[Each night] the ocean visible on the
horizon; its deep blue not far from the color of the sky
as the amusement park lights were about to come on.”
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<i>he Baltimore Sun</i> published classified ads
extolling Ocean City in the early 1910s as
“The finest bathing beach in the world. No
dangerous undertow. Boating and fishing
on the Sinepuxent Bay are unequaled.” It was a different
time and place. Since 1881, when a railroad line was completed across Sinepuxent to the shore, bringing rail passengers directly
to town, Ocean City had been a destination, but a quiet, more isolated
escape. Mother Nature herself would transform the barrier island in August
1933 with a hurricane that blasted open a 50-foot crevasse known as the Inlet—allowing boats to pass easily from the bay into the Atlantic and viceversa.
Known simply as “the storm” and later the Great Hurricane of 1933—the National Weather Service did not begin naming hurricanes until 1950—the
three-day surge is credited with launching the modern era of the resort. For
years, Ocean City citizens had been asking the federal government to fund
the creation of an inlet connecting the isolated Sinepuxent Bay with the
ocean. The storm essentially did the work for free.
</p>
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<h6 class="clan thin text-center">Earl Shores on the beach with
his family in front of the Ocean City pier, 1964.</h6>
</div>
<p>
“Before the storm there was no way to get from the bay to the ocean,
and there was no commercial harbor or bayside marinas,” says Bunk
Mann, who interviewed two dozen people with first-hand experience of the
storm for his 2014 book, <i>Vanishing Ocean City</i>. “It also ended the pound
fishing industry [the practice of catching large quantities of fish in massive
nets]—now you could sail out to deep water—and railroad days. The
train bridge was washed out and never rebuilt.” Like Shores, who penned a
memoir of his Ocean City days, <i>Playland</i>, Mann sells his books at the Life-Saving Station Museum at the Inlet.
</p>
<p>
Mann is a former Ocean City beach umbrella and “surf mat” vendor. In
the mid-1960s, he worked a rental stand on 10th Street in front of the George
Washington Hotel, which was razed in 1990 and replaced by the Americana
Hotel. In 1966, he traded the glamour—low pay, but lots of smiles—of life as
a beach boy for a job as a busboy at English’s Chicken. Established on 15th
Street during the Kennedy Administration, it was known for its sweet potato
biscuits before it closed in 2014.
</p>
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<h6 class="clan thin text-center">Ticket for Ocean Playland.</h6>
</div>
<p>
With the demise of itinerant fishermen and
their wooden shacks along Baltimore Avenue, came
the end, according to legend, of brothels as well,
Mann said. “The widening of the beaches downtown
were also an effect [of the hurricane],” Mann adds.
“When the big rock jetties were built to keep the Inlet
open it caused sand to wash up on the downtown
beach, which made it more attractive. Before that,
high tides would wash over the boardwalk.”
</p>
<p>
The creation of the Inlet also gave birth to the
<a href="https://www.baltimoremagazine.com/section/community/fish-tales-how-ocean-city-white-marlin-open-sparked-controversy/" target="_blank">White Marlin Open</a>, the famous billfish tournament
now in its 48th year, promoted as the biggest in the
world and the source of Ocean City’s official nickname
today: The White Marlin Capital of the World.
</p>
<p>
The Great Hurricane of 1933 and opening of the Inlet would later
serve as well as a kind of protective moat between the rising commercialization
of Ocean City and the fishing camps of Assateague, which
became a National Seashore in 1965. “If not for the Inlet,” Mann says,
“Ocean City would have developed southward and the Assateague
parks would not exist—just a continuation of hotels, bars, and T-shirt
shops.” Before the storm created the Inlet, the fabled Assateague
ponies were known to wander into downtown Ocean City looking
for food. Echoing a Beach Boys hit from 1966, Mann says that if
Congress had not preserved the shore to the south, “God only knows
what would have happened to Assateague’s wild ponies!”
</p>


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<h5 class="captionVideo thin"><center>Top: Vintage image of Playland at dusk. Bottom: Two recent shots of the Ocean City board at dusk.</center></h5>
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cean City evolved slowly at first after the hurricane of
1933 and then all at once. There was even a modest population
decline in the 1950s, which was attributed to permanent
residents moving to the mainland, either selling
or renting their high-value island property. But for Earl Shores, the
Ocean City of his youth—he was first taken there as a baby before the
dawn of JFK’s New Frontier—was always a magical place. He grew up,
and still lives, outside of Philadelphia, which, he said, made him an
“outlier” among friends who vacationed on the Jersey Shore.
</p>
<p>
For reasons unknown, Shores says, his paternal great-grandparents
began traveling to Ocean City in the 1920s. Later, when they
drove, it was before the original span of the Bay Bridge was built in
1952, necessitating long road trips south through Delaware.
</p>
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<h6 class="clan thin text-center">Earl Shores’ great-grandmother and
Annie Bunting in the back of the Ocracoke Cottages on
Dorchester Street, early 1950s.</h6>
</div>
<p>
Shores’ great-grandparents were Henry Clay Ewing, a railroad
detective, and Mary Ellen Ewing, who outlived her husband by some
30 years before passing away in 1972 at age 97. She vacationed on the
Maryland shore right to the end.
</p>
<p>
“Visits to Ocean City were always a family affair,” says Shores,
recalling memories shared by generations—a game of Skee-Ball, fingers
sticky with the caramel of <a href="https://www.baltimoremagazine.com/section/fooddrink/fishers-popcorn-celebrates-80-years-on-the-eastern-shore/">Fisher’s Popcorn</a>, established in 1937,
a first leap into the surf. “My great-grandmother, my grandmother,
my aunt and uncle, from the 1930s all through the ’80s, we stayed
at Annie Bunting’s place on Dorchester Street,” he says. “My great-grandmother
and her would spend the evening hours talking on the
porch. One of my most cherished memories of Ocean City is Mrs. Bunting’s
distinctive voice and the stories she used to tell.”
</p>
<p>
The inn that Annie Spencer Bunting established at 205 Dorchester
Street was called the Ocracoke Cottages, after her previous home in the Outer Banks. She arrived in Ocean City in 1917, age 20,
and remained until she passed in 1993.
</p>
<p>
Upon first landing on the Shore some dozen years before
the great storm, Annie Bunting had worked as a maid at the
Mervue, a Boardwalk hotel between Third and Fourth streets,
razed in 1970, and renamed the Seaview. Around 1919, on a
lot she bought for $150 according to the Bunting family, Annie
built a two story, cedar-shake Cape Cod guest house with
her husband, Levin Bunting.
</p>
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<p>
“It took a beating from Hurricane Sandy in 2012 and
then again in 2014. It’s an empty lot,” Shores says of the old
Ocracoke. “I was totally unprepared for how hard that empty
space was going to hit me. I cried.”
</p>
<p>
Ralph Sapia, a Baltimore attorney today, similarly grew
up going to Ocean City, spending half of each year at the
beach helping his parents, James and Betty Sapia, at their
various eateries. His brother Vince currently operates Da
Vinci’s by the Sea on the Boardwalk at 15th Street. When they
were kids, the family venture was the House of Pasta on Philadelphia
Avenue, now the site of a Burger King. “The only
place we could get squid for our calamari,” remembers Ralph,
“was Paul’s Bait and Tackle on Talbot Avenue.” Now a parking
lot, Paul’s is gone, but it’s been replaced by Skip’s Bait and
Tackle, which sits adjacent to its old Talbot Street location.
</p>
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<h6 class="clan thin text-center">Sportland and Fun City owner Jerry Greenspan.</h6>

</div>
<p>
One of young Ralph’s best Boardwalk buddies was Jerry
Greenspan, whose father, Harold, a Holocaust survivor,
bought his first store on the Boardwalk in 1958. It was a
department store that sold men’s and women’s clothing.
“We lived behind the store with my parents, my mother’s parents, me and my sisters, and our dog, Caesar,” says Greenspan,
best known for the still-popular Boardwalk arcades once owned by his
father, Harold—Sportland and Fun City. “That’s the way it was.” And
what once graced the Fun City address? The Maryland Inn, an elegant
hotel with an Eastern Shore menu and white glove table service on the
Boardwalk at Caroline Street. The Greenspans bought it in 1973, built
the arcade where the screened-in porch once was, and tore the building
down in 1979.
</p>
<p>
Greenspan’s earliest Ocean City memory is the “Ash Wednesday”
storm of 1962, a nor’easter considered more devastating than the 1933
hurricane. Planks of the Boardwalk were seen floating down Baltimore
Avenue, which resembled a river.
</p>
<p>
“Our store sold Styrofoam surfboards,” Greenspan recalls. “And my
sister and I used them to paddle up and down the aisles.”
</p>
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<h5 class="captionVideo thin"><center>On the boardwalk: Dumser’s
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<p>
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</span>
irst as a kid and later as the former Ocean City correspondent
for <i>The Baltimore Sun</i>, I’ve witnessed several of the
town’s incarnations. When I was a kid in the 1960s, mine
was one of a half-dozen families—relatives and my father’s
tugboat and crabbing buddies—who vacationed together each summer
in Ocean City. We stayed at the Hitch Apartments on St. Louis Avenue at
Fifth Street. The rooms had adjoining doors that, when open, allowed a
kid to run the length of the building. Long removed from the founding
family, the building is now the Hitch Condominiums.
</p>
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<h6 class="clan thin text-center">Former <i>Sun</i> reporter
Rafael Alvarez (left)
with brother Danny
on the beach, 1965.</h6>
</div>
<p>
I remember how much fun it was to jump waves with my mother,
who wore a bathing cap to keep water out of her ears. Not all indelible
beach memories, however, are made on the beach.
</p>
<p>
I marveled as a kid as my father swiftly cleaned, fileted, and panfried
dozens of Atlantic “puffer fish” caught with his best buddy, Jerome Lukowski. I also played catch in the Orioles’ World Series
year of 1969 with Jerome’s son Gregory, now a retired Chesapeake
Bay pilot, in the parking lot of the Hitch Apartments. We
pretended we were Brooks Robinson and Paul Blair before the
whole gang went to Pappy’s Beef & Beer. And I made psychedelic
“spin art” on the Boardwalk—not far from a hippie shop selling
posters of Frank Zappa on the toilet—by squeezing paint out of
plastic bottles onto a spinning rectangle of cardboard and, after
the teenager working the kiosk handed it to me in a paper frame,
blowing on it to dry.
</p>
<p>
Years later, my first break as a rookie reporter in 1983 for <i>The
Baltimore Sun</i> came when features editor Gil Watson sent me to
cover Ocean City for the summer. Flush and fat in those days, the paper
put my young family up in a bayside townhouse on 94th Street
while I kept an office closer to the action at the Tarry-A-While Guest
House on Dorchester Street and the Boardwalk.
</p>
<p>
Ocean City—a 19th-century fishing village transformed into one
of the most successful beach resorts on the East Coast—was far from
one of <i>The Sun’s</i> sought-after foreign bureaus in London and Paris,
but I treated it like one. I wrote about born-again Christian surfers, a
man who caught lobsters miles out at sea, and Herman “Shorty” Foster,
a blind banjo player who strolled the Boardwalk with his German
Shepherd guide dog, and scores of others. “They say I get around
too well for a blind man,” Shorty once told me. “I can’t even see the
sun shine.” On a whim, I calculated—as near as possible—how much
booze was consumed over the course of the summer back in the ’80s.
Consumption of beer alone was estimated at 2 million gallons. Said a drug and alcohol counselor in 1984, my second posting at the beach,
“People come down here to party, not to get help.”
</p>
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<h6 class="clan thin text-center">Stuffed toys outside an Ocean City souvenir shop.</h6>
</div>
<p>
That said, after 41 years, beer will no longer wash down plates of
shrimp imperial at BJ’s On the Water, 75th Street and Bayside. Owners
Billy and Maddy Carder have retired and sold the property to a
restaurant group.
</p>
<p>
The landmark is being redeveloped and, like so much else in
Ocean City—nearing its 150th anniversary, marked by the 1875
opening of the Atlantic Hotel—the tide comes in and the tide goes
out, erasing what once was. Long gone are old-time attractions like
the Jester’s Fun House just off the Boardwalk at Worcester Street,
featuring a hag named Laffing Sal, a robotic rag doll now on display
at the Life-Saving Museum. The spooky attraction was torn down in
1972 and replaced by the Sportland arcade.
</p>
<p>
Back in ’83 and ’84, I wore out the soles of Converse high-tops
chasing stories up and down the Boardwalk and made follow-up
phone calls from a push-button phone on the second floor of the
Tarry-A-While. Constructed in 1897, the wooden, pitched roof, two-and-a-half-story structure with the wide porch is one of the few 19th-century
buildings left. One of the first guest houses to advertise individual
rooms with running water, it was purchased by the Cropper
family in 1901 and remained with the Croppers for five generations.
</p>
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<p>
“Bert Cropper was my Dad’s champion when we first came down
here, he poured the cement for our stores,” Jerry Greenspan says
of George Bertrand Cropper, a civil engineer, builder, and lifelong
Ocean City resident who grew up “when the roads were sand and
seashell.” Mr. Cropper died in 2005 at age 96.
</p>
<p>
At least two babies were born at the Tarry-A-While in the 1920s. It
is not known how many were conceived there. In 2004, it was slated
for demolition. That year, however, Paul and Kathy Davis, who’d
owned the guest house for about 25 years, sold it to Bo Ruggiero,
who donated the building to the town. Before ground was broken on
the Belmont Tower project on its former site, the Tarry-A-While was
moved 350 feet from 8 Dorchester to 108 Dorchester and renovated.
The town now leases the first floor to the Ocean City Development
Corporation, with rooms on the upper floors rented to lifeguards.
</p>
<p>
“We try to preserve as much of what is historical as possible,”
says Glenn Irwin, executive director of the OCDC. Irwin noted that
while Ocean City codified design standards in 2002 for buildings
from the Inlet to Third Street, “old” Ocean City is not a certified
historic district. “Only two buildings in Ocean City are listed on the
National Register of Historic Places,” he says. “St. Paul’s by the Sea
Protestant Episcopal Church at Baltimore Avenue and Third Street,
and the Captain Robert S. Craig Cottage at 706 St. Louis Avenue.
Captain Craig developed and for many years led the beach patrol.”
</p>
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<h6 class="clan thin text-center">St. Paul’s by the Sea Protestant
Episcopal Church at Baltimore Avenue and
Third Street is one of the only two buildings
in Ocean City listed on the National Register
of Historic Places.</h6>
</div>
<p>
The oldest building still standing in Ocean City is likely St. Mary’s
Star of the Sea Catholic Church at 208 South Baltimore Avenue.
</p>
<p>
Asked what was the most recent heartbreaking demolition, Irwin
said “the Taylor House”—a Queen Anne-style Victorian built as a hotel
in 1905. Owner Larry Payne had a notion of restoring the building,
and Irwin said his office discussed several options to keep the grande
dame from coming down, but structural defects made it too costly. It
is now a vacant lot. “A shame,” Irwin says. “We lose these older buildings
to new construction or demolition by neglect.”
</p>
<p>
The best teardown and rebuild I know about occurred long
ago on the West Ocean City fishing docks. It started with the towing
away of the broken-down delivery truck that had been home
to a man named Watterson “Mack” Miller. At the time, Mack
was an all-around, whatever-needs-to-be-done employee of the
Castle in the Sand, owned by Adam Showell Sr., descendent of an
old resort family that has been on the Shore since 
receiving a British land grant in the late 17th century. In its place, a one-room
wooden cottage was built for Mack by his many friends.
</p>
<p>
A police source during one of my summer reporting sojourns
tipped me off to the 80-year-old Mack’s Olympian swims several
miles out to sea and back, and that made for my first story about
the one-time heir to the <i>Louisville Courier-Journal</i> fortune, who
had drank and caroused away a fortune during the Roaring ’20s.
I soon began visiting him in his shack, from which he walked
back and forth to work each day. His lasting advice, still fresh
(and finally understood) 35 years after his death in 1986: “I
wouldn’t roll the dice with my blessings if I were you.”
</p>
<p>
Mack’s ashes were tossed from a clam boat into the Atlantic
Ocean—the only reason the Town of Ocean City exists—where he
swam for decades.
</p>
<p>
“I’d like to die while I’m swimming,” he once said, “so the
fish and crabs can be my undertakers.”
</p>
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<p><a href="https://www.baltimoremagazine.com/section/historypolitics/ocean-city-maryland-beach-history-despite-century-of-changes-family-fun-remains/" rel="nofollow">Source</a></p>]]></content:encoded>
					
		
		
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		<title>A Guide to the Classic Boardwalk Businesses of Ocean City</title>
		<link>https://www.baltimoremagazine.com/section/businessdevelopment/a-guide-to-the-classic-boardwalk-businesses-of-ocean-city-maryland/</link>
		
		<dc:creator><![CDATA[Jess Mayhugh]]></dc:creator>
		<pubDate>Wed, 20 Jun 2018 08:30:00 +0000</pubDate>
				<category><![CDATA[Business & Development]]></category>
		<category><![CDATA[Food & Drink]]></category>
		<category><![CDATA[Travel & Outdoors]]></category>
		<category><![CDATA[beach]]></category>
		<category><![CDATA[Boardwalk]]></category>
		<category><![CDATA[Dolle's Candyland]]></category>
		<category><![CDATA[Dumser's Dairyland]]></category>
		<category><![CDATA[Fisher's Popcorn]]></category>
		<category><![CDATA[Ocean City]]></category>
		<category><![CDATA[Thrasher's French Fries]]></category>
		<guid isPermaLink="false">http://server2.local/BIT-SPRING/baltimoremagazine.com/html/?post_type=article&#038;p=1487</guid>

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			<p><strong>While there’s been a sea change</strong> in culinary options along the Delaware and Maryland beaches, the boardwalk is like an old friend. So, when we’re tired of fussed-over fennel salads and camera-ready plates of slow-roasted salmon, seaside staples such as Old Bay popcorn and chocolate-covered crabs are always there for us. In ever-fickle beach towns, restaurants tend to come and go with the tide. But these boardwalk businesses—357 years old, in total!—remain constant. What explains their enduring appeal? Maybe it’s the salt air that makes us crave things both salty and sweet. Or maybe it’s that, without sun, sand, surf, and soft-serve, it just wouldn’t be summer. </p>
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			<h4>Room and Boards</h4>
<p>The Ocean City boardwalk was first built in 1902 as a temporary convenience for oceanfront hotel guests to walk along the waterway or get to the beach. At high tide, it was rolled up and stowed away on hotel porches. In 1910, a permanent walkway was built. It was expanded to its present 2.5 miles after a March 1962 storm washed it out to sea.</p>

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<h4>Thrasher&#8217;s French Fries </h4>
<p>Don’t look for pizza or hot dogs at this classic fry stand with a trio of Ocean City boardwalk locations and a line down the block. At Thrasher’s, the only game in town is spuds. The recipe, unchanged since its opening by J.T. Thrasher in 1929, is closely guarded but includes Idaho potatoes fried in peanut oil and topped with apple cider vinegar. To date, the business has stayed in two families over five generations. “A Thrasher’s French fry is what every potato wished it could be,” raved one fan to <em>Urbanspoon</em>. <br /><strong>Best Bite: </strong>An XL bucket of fries with vinegar. (Duh.) <em>At the Boardwalk Pier in Ocean City</em></p>

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<h4>Dumser&#8217;s Dairyland</h4>
<p>In this day of unconventional ice-cream flavors such as bubble gum and strawberry cheesecake, stick with the classics at Dumser’s, an OC beacon since 1939. Whether served in a stainless or paper cup or a sugar or waffle cone, flavors such as butter pecan, coffee, and plain old vanilla allow the creamy, dreamy deliciousness of the dairy to shine through. Dumser’s claim to fame is that it’s served within minutes of being made. <br /><strong>Best Bite: </strong>Skip Starbucks and get yourself a scoop of coffee ice cream made with real java and none of that artificial flavor. <em>601 S. Atlantic Ave.</em></p>

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<h4>Fisher&#8217;s Popcorn</h4>
<p> As the saying goes, there are plenty of fish in the sea—but on the Ocean City boardwalk, there is only one Fisher’s. Founded in 1937 by Everett Fisher, who prided himself on using only the best ingredients, the fourth-generation family business was passed on to his son, Donald, his wife, Calvina, and their children, Cindy, Marty, and Don, Jr., who opened their own shop down the road (and across state lines) on Fenwick Island in Delaware. Customers (including late chicken magnate Frank Perdue) come from far and wide to get their Fisher’s fix and the fare is sold up and down the East Coast. “The recipe hasn’t changed in 81 years,” says Don, Jr. “My grandfather used to say that the secret was the copper kettle and the wooden paddle—everything is mixed by hand.” <br /><strong>Best Bite: </strong>Go big and order The Big Momma, a 6.5-gallon tin of caramel corn sprinkled with Old Bay. <strong>Mother Lode: </strong>At Fisher’s, corn kernels come from Kentucky. “We buy it by the tractor-trailer load,” says Don, Jr. “There’s 48,000 pounds in a load and we make more than a ton a week.” <em>200 S. Boardwalk</em> </p>

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<h4>Dolle&#8217;s Candyland</h4>
<p>Dolle’s enjoys four locations in Ocean City and a separate store in Rehoboth (owned by a former business partner). The fourth-generation family business was founded in 1910 by Rudolph Dolle, Sr., who purchased a piece of land on the boardwalk at Wicomico Street in Ocean City to open his first sweets shop and a handmade carousel. Though the business turns 108 this year, the recipes for caramel popcorn, saltwater taffy, and fudge—all made on site (even the boxes are made locally)—stay the same. “I eat it every day,” says Anna Bushnell, co-owner of Dolle’s in Ocean City. “And I just got my first cavity at 39. I was so upset about it, but my dentist said it was my age and not the candy.” <br /><strong>Best Bite: </strong>Show your state crustacean pride with chocolate crabs, which come in milk, dark, and white. No mallet required. <strong>Variety is the Spice of Life: </strong>Dolle’s originally started with three flavors of taffy: chocolate, vanilla, and strawberry. To date, they have 45. And though the three originals remain their top sellers, banana has seen a recent rise in popularity. <em>500 S. Boardwalk (and other locations)</em></p>

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			<h4>Hot Stuff </h4>
<p>Necessity is the mother of invention, even when it comes to candy making. Prior to the advent of air-conditioning, candy makers had to diversify their products because chocolate was a melty mess in the summer. For that, other items had to populate the shelves in sweet shops. “Candy makers had to stop making chocolate in the spring,” says Tom Ibach, owner of Dolle’s Candyland. “The melting point of chocolate is 80 or 90 degrees, depending on what’s in it, so they started making taffies, caramels, and brittles—all of which hold up better in the heat.”</p>

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<p><a href="https://www.baltimoremagazine.com/section/businessdevelopment/a-guide-to-the-classic-boardwalk-businesses-of-ocean-city-maryland/" rel="nofollow">Source</a></p>]]></content:encoded>
					
		
		
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		<title>Fisher’s Popcorn Celebrates 80 Years on the Eastern Shore</title>
		<link>https://www.baltimoremagazine.com/section/fooddrink/fishers-popcorn-celebrates-80-years-on-the-eastern-shore/</link>
		
		<dc:creator><![CDATA[Lauren Cohen]]></dc:creator>
		<pubDate>Thu, 06 Apr 2017 10:50:00 +0000</pubDate>
				<category><![CDATA[Food & Drink]]></category>
		<category><![CDATA[Eastern Shore]]></category>
		<category><![CDATA[Fisher's Popcorn]]></category>
		<category><![CDATA[Ocean City]]></category>
		<guid isPermaLink="false">https://www.baltimoremagazine.com/?p=29547</guid>

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			<p "="">As temperatures rise, it’s only natural to have sandcastles and salt water on the brain. And if there’s one thing all Marylanders know to be true, it’s that no trip to Ocean City is complete without bringing back a bucket of <a href="https://fisherspopcorn.com/" target="_blank" rel="noopener noreferrer">Fisher’s Popcorn</a>.</p>
<p>“It’s something people have come to associate with being at the beach,” says Donald Fisher, the company’s president and third-generation owner. “People tell me all the time, ‘I came all the way down here just to get a tub of popcorn.’”</p>
<p>The beloved salty-sweet snack has long been a favorite of tourists visiting beach towns along the Eastern Shore, but the roots of the operation actually span further north. Fisher’s grandfather, the late Everett Fisher, started the business in 1937 after selling popcorn at a shop in Philadelphia.</p>
<p>“As the story goes, the man he was working for went away and my grandfather ran out of product,” Fisher shares. “But the other guy never told him the recipe. So my grandfather basically made up his own. And when he tried it, he liked it better than what the other man was selling. So he got himself a partner, came down to Ocean City, and opened up a store here.”</p>
<p>Now celebrating its 80-year anniversary, the company has evolved with an array of additional flavors, expanded distribution, and new retail locations along Coastal Highway and beyond. But its top-secret caramel popcorn recipe is one thing that Fisher says has remained untouched: “People can ask me all the questions they want to,” he says. “But I give no answers.”</p>
<p>In the early ’70s, when Fisher first got into the family business at 15 years old, the flagship boardwalk location off of Talbot Street employed five people—two cooks and three workers behind the counter. Now, in order to meet the demand Fisher oversees a staff of more than 60—some of whom have been working at the shop for decades.</p>
<p>Aside from the increase in employees, the flagship has also doubled in size. Back in 2011, the store expanded to take over a vacant tee-shirt shop next door. Fisher says that the upgrade gave the team more space to mass-produce its signature copper kettle batches in flavors including classic caramel with peanuts, white cheddar, cinnamon, and Old Bay.</p>
<p "="">“We buy kernels by the tractor-trailer load,” he adds, estimating that the shop sells more than 78,000 pounds per year. “I’ve watched people wait 45 minutes in lines across the boardwalk just to get a small box of popcorn. It&#8217;s pure sugar and appeals to your sweet tooth. There&#8217;s an addictiveness to it.”</p>
<p>These days, Fisher leaves the wholesaling duties to his older sister, Marty Hall, who opened her own shops in Bethany, Rehoboth, and Fenwick Island. But at one point in the ’80s, he remembers selling to big-name retail clients.</p>
<p>“One day after we got off work, this kid Scott and I went to Bloomingdale’s in Tyson’s Corner,” Fisher recalls. “We were dressed like we’re going to the beach and bouncing through the store with all of the ladies dressed up really nice. We finally found the food display, and I remember standing there going, ‘Hell, we made that.’”</p>
<p>Mary Ann Manganello, executive director of the Ocean City Downtown Association, says that that the novelty of the brand is something that surpasses generations.</p>
<p>&#8220;‘Which way is Fisher&#8217;s Popcorn?’ is one of our most asked questions,” says Manganello, who has worked the information booth on the boardwalk for several years. “It’s kind of a landmark. So much of the boardwalk has changed around it, but it’s still where it has always been.”</p>
<p>As the company continues to thrive, Fisher is vowing to maintain the mom-and-pop shop legacy that his grandfather began 80 years ago. He says that his children—ages 11, 13, and 15—have already started to take interest in the family affair.</p>
<p>“When I was growing up, everybody figured I was going to be in the business,” he says. “And I got tired of it and actually tried working at other places. I wanted to see what the rest of the world was like. But I ended up coming back. As it turns out, being in the popcorn business aint so bad.”</p>

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<p><a href="https://www.baltimoremagazine.com/section/fooddrink/fishers-popcorn-celebrates-80-years-on-the-eastern-shore/" rel="nofollow">Source</a></p>]]></content:encoded>
					
		
		
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