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Clearly "seafood"—finned fish and shellfish from the Chesapeake and its tributaries—reigns. Many menus include local dishes and seasonal highlights, such as corn and cantaloupe ("'lopes") in the summertime.
Inside a former chicken barn about 15 mi from Salisbury, inverted bushel baskets now serve as light fixtures at this down-home crab house, where hammering mallets rival the beat of piano and banjo sing-alongs. The Red Roost gets rave reviews for its seafood specialties and ribs, as well as its meaty steamed crabs.
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