Why go: Bobby Bloch’s version of the beloved regional staple—lightly bound, broiled, and blended with Old Bay—handily beats renditions at more highfalutin dining rooms. At his place in the Rockville Town Center, you don’t have to dress up and orders are taken at the counter, but you can still dine at a marble-topped table and drink good Chardonnay.

What to get: Besides the crab cakes—terrific boardwalk-style fries; chilled Old Bay–spiced shrimp; creamy Key-lime pie; and the BLT, piled high with Roma tomatoes, green-leaf lettuce, and thick bacon.

Best for: Warm-weather dining in the cool tile space. Also carryout—the paper-wrapped sandwiches and crab cakes travel well.

Insider tip: Get there early—the kitchen tends to run out of appetizers and sides. And skip the lobster roll—expensive and too salty—and the mayonnaise-based sandwiches, which tend to be underseasoned.

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