Tide To Table OCMD

10/08/2026

Off-season entrées are changing up the current…

Come visit and try our Pepper-Crusted OCMD Swordfish with roasted fingerlings, broccolini, and au poivre sauce.

A new season,same experience, the exact reason you should eat against the current.

09/29/2026

If you haven’t already, check out our feature on WMDT!

Here you will dive a little deeper into the purpose and mission behind what we do. Letting the daily catch shape our menu, embrace creativity, and give our guests an experience that goes beyond what’s simply on the plate.

There’s a lot of thought, passion, and curiosity behind every dish, and we’re so proud to share what makes Tide to Table different.

Come curious. Eat against the current.

Check out our news article below!

OCEAN CITY, Md. — In Ocean City, the connection between the water and what’s on your plate is hard to miss. One local restaurant is taking that idea literally, bringing the flavors of the coast from Tide to Table. Executive Chef Timothy Elliott said he wanted the chef-owned restaurant to offer s...

09/24/2026

A well-deserved congratulations to Rob Bukszar on being named Fishmonger of the Month for the third month in a row!

We’re proud to work with Rob and the team at JJ McDonnell, and even more grateful for the relationships that have come from it. Rob was the one who introduced us to Captain Kerry, a connection that ultimately helped us build our relationship with local fishermen and bring even more of the Chesapeake and our local waters to the Tide To Table experience.

That’s what this is all about: good people, strong relationships, and knowing where your food comes from.

Congratulations, Rob! Keep setting the bar. 🌊🐟

09/22/2026

Summer may be winding down, but we’re not going anywhere. Your Tide to Table crew is here for the off-season, serving up coastal flavors, cold drinks, and a little something different from the ordinary.

Our current hours:

Sunday, Monday, Wednesday, Thursday | 4PM - 9PM
Friday & Saturday | 4PM - 10PM

So trade the summer crowds for crisp fall nights and Eat Against the Current with us.

Come hungry. Leave curious. We’ll see you at the table.

09/17/2026

The Atlantic Ocean has a story, and we’re here to tell it!

Our Atlantic Wahoo is served over forbidden rice and silky ginger-carrot purée, finished with a bright green apple beurre blanc that brings it all together.

Fresh. Unexpected. Coastal with a Tide to Table outcome

Come hungry. Leave curious.

09/11/2026

Welcome to Ocean City, riders.

Bike Week is rolling in, and we’re ready to Eat Against the Current.

With BikeFest and OC Rock & Ride taking over town, there’s no better place to refuel after the ride than Tide to Table.

Chef Bobby is a rider himself, so you already know……we’re speaking the same language.

Pull in, grab a seat, come hungry, and see what the tide has in store.

Ride safe. Ride hungry. Leave curious.

📸: Jason Schwinabart

09/09/2026

From the catch to the kitchen, and now from the table to your screen. Tide to Table is taking you along the current!

Catch our CoastLife feature September 10th on WRDE from 4 - 5 PM, with a repeat the next business day on FOX 21 from 7 - 8 AM.

A little behind-the-scenes. A lot of flavor. And a story worth tasting.

Eat Against the Current.
Come hungry. Leave curious.

09/07/2026

The Chesapeake has a story worth tasting.

Now, we hope you’ll come try it for yourself.

Our MD Blue Catfish takes a Maryland favorite and gives it the Tide to Table effect, a buttermilk-fried Catfish cooked until it has a nice golden and crisp, paired with summer succotash and creamy Parmesan grits, then finished with a bright Tabasco vinaigrette that enhances the flavor!

But don’t wait to try, as it won’t be here for long….

Come taste it while you can and experience this Chesapeake-inspired dish for yourself. 🎣

Eat Against the Current.
Come hungry. Leave curious.

09/04/2026

If you missed our DelmarvaLife debut, now’s your chance to catch the full story.

Our very own Executive Chef Tim Elliott stepped into the Kitchen Concepts kitchen to give viewers a taste of what happens when exceptional seafood meets bold flavors and thoughtful preparation.

The star of the segment? A rare pumpkin swordfish, sourced from local providers like Captain Kerry at Seaborn. Chef Tim turns the unique catch into a blackened swordfish dish, pairing it with creamy grits, asparagus and a house-made red pepper coulis.

Along the way, he shares a little more about the heart behind Tide to Table: a restaurant founded by longtime friends with decades of combined industry experience and a shared passion for bringing fresh seafood to the table.

It’s a look at the people, the catch and the craft behind what we do.

This is Tide to Table. This is how we Eat Against the Current.

🎥 Watch the full DelmarvaLife segment below and see what’s cooking.

Come hungry. Leave curious.

Tide to Table is a unique restaurant in Ocean City that focuses on ...

09/03/2026

FROM THE TIDE TO YOUR TV.

We’re taking Tide To Table beyond the dining room.

Catch us today on WBOC during DelmarvaLife from
5 - 6 PM, with our segment airing just before 6.

If you miss us tonight, we’ll be back tomorrow morning from 8 - 9 AM on FOX 21.

A little time in the kitchen. A dish worth talking about. And a taste of what we’re bringing to the table here in Ocean City.

Because around here, we don’t just follow the current.

We Eat Against the Current.

Come hungry. Leave curious.