Todd Conner’s in Fells Point may be known as a Pittsburgh Steelers fan bar, but its new menu embraces its Ravens roots. Get ready for creamy crab dip, Maryland crab cakes, shrimp steamed in Natty Boh, Berger Cookies, and cocktails such as the Egg Custard, an alcoholic twist on Charm City’s favorite snowball.

Christian Wilkins, who owns the bar with his parents, Robert and Debbie Barker, wanted to make the fare “simpler, Baltimore, pub-style,” he says. The newest revision, under the guidance of consulting chef Michael Smearman, condensed the number of items on the menu while delivering a sense of place to customers. Before Wilkins joined the bar in 2015, original owner Nikki Popovich, a staunch black-and-gold fan, encouraged game-day gatherings. When she left the restaurant, Wilkins had no plans to turn away Steelers supporters. “What was I going to do? Kick them out?” he says. “It’s only 16 Sundays.”

In deference to our northern rivals, Wilkins included Pittsburgh pierogis on the menu—half-moon dumplings stuffed with potato and cheese and enveloped in a tangle of sautéed onions. But the Pigtown pierogis we also sampled brought the focus back to Fells Point, where Polish immigrants once flocked to work on the ships of yore. This version got a boost from shards of bacon, tomato relish, and sour cream spiked with seafood seasoning.

The front area of the corner space presents coziness with a 12-seat wooden bar and several high-top tables. A side entrance leads to a separate dining room, ideal if you’re looking for a place to take the kids.

Service is casual, with patrons ordering food at the bar. The evening we stopped by, ska-inspired music like “Old Friend” by Rancid and “Gangsters” by The Special A.K.A. provided a carefree island lilt.

A bratwurst from Baltimore-based Roma added a comforting vibe, too. The plump sausage, poached in Natty Boh and grilled, was nestled in a soft roll with a blanket of sautéed bell peppers, onions, and mushrooms.

Todd Conner’s has long featured mac and cheese, but since the kitchen uses bowtie pasta, Wilkins renamed the dish “Fells Bohtie Mac.” It’s a sumptuous portion that could easily satisfy three or more diners. We added applewood-smoked bacon, for an additional fee, to our cheesy mound. Other extras include hot peppers, fried egg, and lump crab.

Baltimore’s German heritage makes an appearance for dessert. A rectangle of smearcase, a lighter-style cheesecake, hails from Hoehn’s Bakery in Highlandtown, which has been making the family recipe since it opened in 1927. Berger Cookies are another sweet choice. They, too, descended from the hands of German immigrants.

The book The Pittsburgh Steelers Fans’ Bucket List by Scott Brown called Todd Conner’s “one of the most well-known havens” for the team’s enthusiasts. But Baltimoreans shouldn’t throw in the (terrible) towel. There’s a lot for locals to love about this bar.

French fries might be the most popular complement to a hearty burger or sandwich, but there’s something to be said for a quality order of crispy kettle chips. (Though we do also love a good bag of Utz from time to time.) Some of the area’s most addictive sliced spuds can be found at Todd Conner’s in Fells Point, where longtime cook Eric Mason fries up hundreds per day.

“Surprisingly, we get a lot of people who ask for chips as a side as opposed to French fries,” says Mason, who has been manning the kitchen for the past decade. “Actually, we have quite a few regular customers who come in to order them with their lunch and then take some with them to go. And we even have some who come in and say they just want chips.”

The process, says Mason, involves thinly slicing the crisps and deep-frying them in 350-degree oil. He cooks them until they’re golden brown, drains the excess grease, and then coats both sides in a powdered ranch seasoning to give them their signature flavor.

“People really like that we serve them warm,” he says. “But other than that, there’s really no secret ingredient. We just like to put a little extra love into them, of course.”

Aside from Todd Conner’s, there are plenty of other pubs whose house-made chips are sure to satisfy snack cravings. Here are our picks:

Abbey Burger Bistro: Though it seems like the side options are endless (think waffle fries, fried pickles, sweet potato fries, and tots), you can’t go wrong pairing one of Abbey’s massive burgers with a side of golden-brown crisps. If the salty snacks leave you with a sweet tooth craving, order one of the famed Berger Cookie shakes for dessert. Multiple locations including 1041 Marshall St., 443-453-9698

Delia Foley’s: The baskets lined with green-and-white checkered paper at this Irish staple in South Baltimore come overflowing with house-cooked kettle chips. The crisps are fried until golden brown and tossed in a signature Texas dry rub seasoning (cayenne, chili powder, onion, garlic, and salt), and served alongside all of the pub’s sandwiches, wraps, and grilled cheeses. 1439 S. Charles St., 443-682-9141.

Mt. Washington Tavern: You can’t go wrong with a crab cake or shrimp salad sandwich paired with an order of fried lattice chips at this Mt. Washington haunt, which has become a go-to for dinners with friends and cocktails in the upstairs Skybar. 5700 Newbury St., 410-367-6903

Nick’s Fish House: There’s nothing quite like a crab cake, shrimp salad, or pit beef sandwich on the patio at this waterfront dining destination in South Baltimore. But to make the meal even better, Nick’s serves all of its sandwiches with a side of crispy, house-made chips. Throw on your sunglasses and treat yourself to the perfect pairing—and be sure to order an Orange Crush for good measure.

The Velvet Chocolatier: Okay, okay. Chocolate-covered potato chips might not sound like the most conventional combo. But hear us out: The unique confections made at Ruthie Carliner’s Pikesville shop are a perfect combination of salty and sweet. A 6-oz. box of dark chocolate-dipped waffle potato chips goes for $25 and can be purchased online.

RegionAle: This Canton sandwich spot—which also operates its flagship in Ellicott City—tosses its house-fried crisps with signature salt and pepper, salt and vinegar, and Old Bay seasonings. They also fry up sweet potato chips, if that’s your preference. Stop in today to pair your hearty sandwich—think: everything from a toasty Cubano to Buffalo cauliflower on a roll—with a $1 order of chips in honor of National Potato Chip Day.