Dylan's Oyster Cellar



We are located in the neighborhood of Hampden, in Baltimore City.  Hampden is known for its great antique shops, quirky boutiques, and lots of bars and restaurants.  


Celebrating the famous oysters & clams from The Chesapeake Bay (as well as some from New England, Canada and the Pacific) we are dedicated to sourcing and serving the freshest and most diverse range of sustainably grown oysters available. By focusing on direct relationships with oyster farms and harvesters, we are able to skip the middle-man and ensure we are getting the oysters to your plate right out of the water, often just hours after they were harvested.  This means that the menu changes as the seasons do, highlighting the best the sea has to offer any given time of the year.   

 We also have a superb selection of gins, whiskeys, house cordials, digestifs, beers & wines all curated to accompany our dishes. Our bartenders can always make your favorite drink, so feel free to ask for your dram of choice to be shaken or stirred to your specification. Featuring four beers on tap and a full selection of bottles and cans, our beer program focuses on both classic domestic brews like Coor’s Banquet Beer and National Bohemian as well as craft brews of the moment including ultra-hoppy Pale Ales and funky Sours. Wine is always a superb drink to pair with oysters and seafood as well, and we have a full selection of wines by the glass or bottle, focusing on elegant, dry whites, blush and fruity rosés and the ever-important bubbly pours of Spanish Cavas and French Champagnes. Menu and selection changes regularly so come in and see what we have to offer day to day.

It is important to remember that we have a full kitchen as well, so you can fill up on more than just raw oysters. The food we serve is based on classic regional dishes from the East Coast of America with twists of Basque, Asian and French cuisine peppered in here and there. Think platters of fried oysters, whole roasted fish of the day, coddies (a Baltimore fave, deep fried salt-cod cakes) and daily specials on our chalk board. The key to our cooking is sourcing fresh and sustainably sourced ingredients from local purveyors. Our vegetables are almost always grown locally and brought to us by the farmers who grew them, and our scallops and fish are similarly acquired from the people who went out and harvested or caught them.



 443- 759-6595

We accept reservations for large parties between 6 and 12 people. To rent our space or hire a master shucker please visit our Contact Us page.



3601 Chestnut Avenue
Baltimore, MD 21211




Tues-Th 5p–10p
F-Sa 5p–11p
Su 4p–9p


Bar & Raw Bar

Tues-Th 5p–12a
F-Sa 5p–12a
Su 4p–10p




Baltimore Magazine

“But the star of the show—the dish that diners ogled over as it was whisked past their seat—was the whole rainbow trout. Butterflied, deboned, and swimming in a savory brown butter sauce, the pan-fried fish is a melt-in-your-mouth delicacy that’s reason enough to visit.”

-Lydia Woolever, Midnight in Hampden


Baltimore Magazine

“Come for the oysters, hailing from coast to coast, but stay for the magical timelessness of it all.”

-Best Neighborhood Restaurant


Edible DC

“Beautiful handmade ceramics dot the tables, and the decor somehow feels up-to-the-minute trendy while also feeling very Baltimore.”

-Baltimore- Charm City Hot Spots to Savor 


Garden & Gun

“The emphasis is on nostalgic Eastern Shore traditions, like baked beans and coddies—potato cakes flavored with salt cod—and, of course, a wide range of clam and oyster dishes. In the fall, just when the weather starts to turn cold, Salmon adds oyster stew to the menu.”

- Kim Severson, Chesapeake Oyster Stew



“Think white-tiled floors, classic cocktails, clams, whole fish, and oysters of all varieties prepared raw, fried, and more.”

- 10 Hottest New Restaurants in Baltimore

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Chesapeake Bay Magazine

“The first thing to know about Dylan’s Oyster Cellar is that it’s not in a cellar. Dylan Salmon’s place is above ground in Baltimore at the east end of The Avenue in the city’s Hampden neighborhood. Opened in December 2016, Salmon renovated a former corner florist’s shop with his wife, Irene, whom he first met 10 years ago on a summer boat-day on the Chesapeake.”

-Cory McLaughlin, Oysters and Coddies- Out of the Cellar


The Sun

“One of the most sure-fire indications of a great bar is having no desire to leave.”

-Wesley Case, Dylan’s Oyster Cellar Makes Good on Promise Shown Years Ago


City Paper

Best Oyster Nerds

-Best of Baltimore



“Great local seafood, done right. Especially the oysters, which are perfectly shucked and couldn't be fresher.”

Interested in hosting a private event or Happy Hour in our space? Would freshly shucked, ice cold oysters make the perfect addition to your Holiday Party or Wedding Reception? If the answers is Yes, contact us today for packages and pricing.

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Private Events & Shuckers for Hire