The owner of
Ryleigh’s Oyster House
opened his second location in Timonium this month after investing $2 million to transform the former Gibby's Seafood spot into the 300-seat restaurant.
The 10,000-square-foot location at 22 W. Padonia Road has a 2,000-square-foot rooftop herb garden available for private dining, and a patio.
“There was never any curb appeal,” Ryleigh’s Owner Brian McComas says of the former location. “So we definitely made it ‘shore house chic’ and rebuilt the whole front section of the building.”
The original Ryleigh’s is a Federal Hill stalwart, featuring over 100 different kinds of oysters in the course of a year. The new Timonium outpost will have a similar menu, with a few tweaks for the suburban dining scene, focusing a little more on traditional entrees, and a little less on shared or communal plates.
As in Federal Hill, the oysters play a starring role. In partnership with the Shooting Point Oyster Company, Ryleigh’s grows its own farm-raised oysters called Avery’s Pearls on Virginia’s Eastern shore. McComas says these smaller oysters are good for bivalve beginners.
“In order to address the people who think an oyster’s this big slimy thing, we cultivate our own," McComas says. Avery’s Oysters are small, petite, cocktail oysters, so that you don’t get this big hunk of slimy stuff.”
McComas recently held the Moet Oyster Ball
Oct. 9 at Ryleigh’s in Federal Hill. The $65 tickets included an oyster bar, open bar and hors d’oeuvres. The event kicked off OysterFest Oct 12-13. The Cross Street festival featured the annual Baltimore Oyster Shucking Competition, as well as live music and raw bars. Proceeds for both benefited the Living Classrooms Foundation and the Oyster Recovery Partnership.
Writer: Amy Landsman
Sources: Scotti Offutt and Brian McComas, Ryleigh's Oyster