Thames Street Oyster House

07/04/2026

06/28/2026

🦀 Soft shell sandwiches! Old bay mayo, local tomato, and iceberg on griddled white bread, with potato salad and house made pickles.

05/29/2026

School’s out for summer! Are we’re hiring! As we enter the busy season, culinary positions are available that offer direct training with our Executive Chef-partner Eric Houseknecht and Executive Sous Chef Stephen Kerpeleman. Both culinary school graduates (Johnson & Wales and Culinary Institute of America), and phenomenal teachers and mentors to learn from - not to mention the rest of our amazing team!

We’re looking for individuals who want to learn proper technique, professionalism, and gain essential culinary, life and work skills along the way. Experience is not necessary if you have an interest in culinary, a strong work ethic, and a great attitude!

We are an independent local restaurant and scratch kitchen offering 15 years of incredible seafood on the Fell’s Point waterfront. Email [email protected] to apply, or stop by the restaurant in the early afternoon.

Join the best in Baltimore! We look forward to meeting you.

04/14/2026

After many, many years, the Oyster House will be saying goodbye to our truly wonderful administrative assistant and bookkeeper. As she moves on to her next chapter, she leaves very big shoes to fill. So we’re hoping our community might help us find the right person for this important role on our team.

Jill does so much to keep us running smoothly, but she is also the heart of our office. She oversees AP/AR, licensing and maintenance, office management, some HR responsibilities, and provides support to the owner and leadership team. We know it will be very hard to find someone with the honesty, integrity, and heart to match hers. We are also looking for strong attention to detail, organization, follow-through, and the ability to work independently.

This position is about two full days a week in our office in Fells Point. For more information, please email [email protected]. Thank you!

04/04/2026

Just a few Friday specials. Sometimes you don’t even need to look at the menu.

Smoked trout salad + deviled eggs
Fluke ceviche
Braised razor clams
First of the season soft shells
Strawberry and pistachio crostata

03/23/2026

Tonight’s the night!! Chef’s nod to the epic burger for is here! Season 10 is almost over so come see us.

Black Angus fresh ground chuck
seared Hudson Valley foie gras
4 hour confit onions
truffle aïoli
brioche bun
duck fat fries

03/19/2026

Stop by for happy hour oyster specials and Chef’s Eastern Shore oyster stew to celebrate Chesapeake Oyster Week! Starting tomorrow, this statewide campaign, led by the in collaboration with the MD Department of Agriculture, shines a spotlight on the essential role of locally harvested oysters—from their incredible taste to their powerful role in Chesapeake Bay restoration.

Join us to honor:
🦪 the Chesapeake Bay oyster
♻️ Recycling shell with for reuse in restoration efforts
🙏 The watermen and farmers that harvest the Bay’s bounty
🥂 Hope to see you!

03/13/2026

Fresh, bright, and packed with flavor - this OBX Bigeye Tuna Tostada is one you don’t want to miss!

Thinly sliced tuna crudo layered over a crispy corn tostado with avocado, tobiko, charred cactus, and tangy Yucatán-style slaw. Finished with a touch of heat from Valentina hot sauce for the perfect blend of crunchy, creamy, and spicy.

Bigeye tuna is in between Yellowtail, a lean tuna, and Bluefin, a fatty tuna, making it the best of both worlds!

03/08/2026

Rhode Island fluke tiradito! This beautiful fish gets a brush of aji rocoto, then bathes in fresh lime seasoned with ginger and coconut. Dressed with scallion and cilantro, then tobiko and togarashi to finish.