Schultz’s Crab House named an ‘Amer­i­can Clas­sic’ by the James Beard Foun­da­tion

The Avenue News - - NEWS - By: GIANNA DECARLO gde­carlo@ches­

Schultz’s Crab House in Es­sex re­ceived a spe­cial honor last week by be­ing awarded the pres­ti­gious “Amer­ica’s Clas­sics” award from the James Beard Foun­da­tion, an or­ga­ni­za­tion that rec­og­nizes culi­nary ex­cel­lence and achieve­ment.

Opened in 1950, Schultz’s, lo­cated at 1732 Old Eastern Ave, has re­mained a neigh­bor­hood sta­ple for its friendly wait staff, nov­el­length menu, and its fresh seafood spe­cials which in­clude the cus­tomer-fa­vorite “crab fluff”.

The James Beard Foun­da­tion praised Shultz’s treat­ment of Mary­land’s fa­vorite oceanic crit­ter, say­ing “In sum­mer and fall, when Mary­land crabs are at their finest, de­voted reg­u­lars feast on lo­cally caught swim­mers plump with sweet meat and zinged with a house blend of spices. Re­gional clas­sics, high­light­ing the Old Line State’s sig­na­ture crus­tacean.” Along with blue crab served up in sev­eral dif­fer­ently de­li­cious ways, Schultz’s is also known for their homemade soups and desserts, stuffed lob­sters tails, and their se­lec­tion of cold beers.

Schultz’s was opened by Mil­dred & Wil­liam Schultz, who were bet­ter known as “Mom” and “Pop”, who re­cently moved to Bal­ti­more from Buf­falo, New York. They opened “Schultz’s Cafe” in 1950 in a rented space which is now the lo­ca­tion’s main din­ing room. In 1952, they pur­chased the en­tire build­ing which orig­i­nally con­sisted of three sep­a­rate store­fronts: the bar, a spa

ghetti carry-out, and an ap­pli­ance store. After walls were re­moved and the build­ing was ren­o­vated, the busi­nesses trans­formed into “Schultz’s Lounge”.

Its cur­rent own­ers, Mil­dred and Wil­liam Schultz, took over in 1969. Con­stant cus­tomer sup­port has kept Schultz’s go­ing for decades. The Amer­i­can Clas­sics award hon­ors this longevity and lo­cal loy­alty.

“In an ever-chang­ing culi­nary land­scape, these hon­orees have cre­ated en­dur­ing restau­rants and food es­tab­lish­ments that have not only stood the test of time, but con­tinue to bring peo­ple to­gether in cel­e­bra­tion of the unique fla­vors in Amer­ica’s vast food scene,” said Susan Un­garo, the pres­i­dent of the James Beard Foun­da­tion.

In or­der to be el­i­gi­ble for the award, a restau­rant had to have been in busi­ness for at least ten years and be owned by res­i­dents. The win­ners are cho­sen by the or­ga­ni­za­tion’s com­mit­tee which con­sists of restau­rant crit­ics, writ­ers, ed­i­tors and other ex­perts. A pub­lic call for en­tries was sent out in fall of 2016.

The James Beard Foun­da­tion Awards Gala celebrating the hon­orees will be held at the Lyric Opera of Chicago on Mon­day, May 1, 2017.


The ta­bles at Schultz’s are of­ten cov­ered with brown pa­per in prepa­ra­tion for one of their most pop­u­lar, and sig­na­ture, dishes: a dozen of steamed crabs.

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