Cuisine:

• Sea food

Fran O'Briens Maryland Crab Description:
This no-nonsense East Coast oyster bar opened more than a dozen years ago. It's not chichi nor is it gourmet. Plain and simple, it still satisfies seafood cravings after all these years. You can get selections from the raw bar, the steam pot or the deep fryer---and so it goes. And for landlubbers, there's even a strip steak. However, we prefer the clam bucket, a first course-size portion of steamed clams in a fresh, orange-laced broth. Sop up the flavorful juice with fresh-from-the-oven onion bread. Another good bet is the all-you-can-eat snow crab legs on Monday nights, a feast accompanied by boiled potatoes and corn-on-the-cob. Wednesday nights feature all-you-can-eat frogs' legs. Occasionally, you can score a 1.5-pound Maine lobster, too. The soft-shell crabs are among the best we've had off-season. For dessert, try any of the ice cream treats or the Key lime pie. Fran O'Brien, the restaurant's namesake, is the late Washington Redskins player who had a hand in opening this place.


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