First Taste: Dylan's Raw Bar & Grille

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Formerly Tom’s Oyster bar, a seafood place with a sailing motif throughout the décor, the new owners of Dylan’s Raw Bar and Grille, John Montgomery and Rocco Cinqueranelli added diversity to Tom’s somewhat one-dimensional fish-and-crustacean menu by adding small plates, a talented sushi chef and changing the restaurant’s theme to music. 

The new menu still offers fresh and interesting varieties of fish and seafood; some are old favorites from Tom’s like the sautéed lake perch and a selection of regional raw oysters. In addition to the old standbys, there are now meatier choices like steaks, ribs and a roasted half of a duck with hoisin sauce.

Don’t feel like a whole entrée? No problem, hot and cold small plates like dill pickle tempura chips, cornmeal dusted and fried Chesapeake oysters and buffalo wings offer diners worth while and delicious smaller portions.                                          

The sushi bar run by sushi chef Peter Kuwa stands alone on its own merits. Kuwa has more than 20 years of experience, and his talents shine on the broad sushi menu that is both clever and unique. Kuwa makes vegetable rolls for the diet conscious, such as avocado rolls, oshinko maki (yellow radish) and a rice-less cucumber inside-out roll.

The rest of the sushi menu goes from a stocked selection of a la carte sushi to salads, sashimi plates and specialty rolls like the New York roll, filled with Granny Smith apples, tuna, scallion and avocado.

Get the full dish on Dylan's

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