A splash of New Orleans replaces Hall's Restaurant
Food lovers rejoice — Creole is coming to town.
Local restaurateur Mark Hall is opening The Big Easy on 60, a restaurant which aims to embody all things New Orleans, from a sultry, flavorful menu and colorful bar stools to traditional cocktails and southern hospitality.
The cajun-inspired eatery has breathed new life into the space once filled by Hall's Restaurant, which has served breakfast, seafood and prime rib buffets to locals and tourists alike since 1972. Despite the decades of success and support, Hall said it was time for a change, and closed the iconic Ocean City restaurant last winter.
"We were in a position to step back and reevaluate things," Hall said. "And we decided to go in a completely different direction."
For the last six months, the building, located on Coastal Highway at 60th Street, has undergone a major renovation project, leaving it practically unrecognizable from its former buffet days. The space now features fresh and modern light fixtures, an upgraded bar area, new bathrooms and an outdoor patio with plush cushions and potted palms.
Fresh paint and New Orleans-inspired decor have revived the dining room, which can still seat more than 200 people. In the coming months, Hall intends to convert the restaurant's second floor into a laid-back lounge area, featuring a fresh raw bar, dozens of couches and weekly jazz performances.
He hopes to create a unique retreat at the beach — with a touch of Creole-southern flare — where people will be able to truly enjoy themselves. And although he may be, "the man behind the concept," Hall said it's been his restaurant manager, Lewis Sherman, who has brought it to life.
"I knew what I wanted to do, where I wanted the restaurant to go ... but I needed someone to help execute it, " he said. "Lewis, from day one, has been right on the money."
Although he's relatively new to the area, Sherman is no stranger to the restaurant game. He has worked in the industry for nearly the last three decades, mostly working as the director of operations for several major restaurant companies.
To execute his latest project in Ocean City, Sherman pulled from a childhood spent near the Florida bayou. In addition to years in various restaurants, to create the one-of-a-kind menu, which features traditional Creole and Cajun classics, with an Eastern Shore twist.
The menu offers items such as fried green tomatoes, homemade deviled eggs, steamed shrimp, fried okra, mussels with andouille sausage and Joe's Big Easy, a Cajun roast beef po' boy topped with coleslaw, pickles, tomato and homemade spicy piquant sauce.
The menu offers other beloved classics, such as, blackened catfish with collard greens, jambalaya and the muffuletta, a popular sandwich that originated from New Orleans. But despite its heavy NOLA influence, both Hall and Sherman assure the menu still has something for everyone. Burgers, roast chicken, braised short rib, crab cakes and salads are also featured.
To compliment the dishes, the restaurant offers a number of traditional, southern cocktails, such as, whiskey smashes, sazeracs, hurricanes made with Bayou rum and Moscow mules, as well as a vast selection of wines and craft beer, available by draft and bottle. Happy hour specials will be offered, anywhere in the restaurant, from 2-6 p.m. Monday through Friday.
In addition to a major face-lift and a menu overhaul, The Big Easy on 60 has a brand new staff, hand-picked by Hall and Sherman. They intend to keep on about 40 employees into the offseason.
"These changes, the new concept, it all means nothing if our guests do not feel welcomed and special," Hall said. "Reaching our full potential will only happen with a knowledgeable staff who cares about creating a memorable experience for our guests. And Lewis and I took the time to make sure we had the best people to do just that."
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The Big Easy on 60
Where: 5909 Coastal Highway, Ocean City
When: 11 a.m.-midnight Monday through Saturday; 10 a.m.-midnight Sunday
Call: 410-524-2305