Some of the dining tables at this Maryland seafood restaurant used to be floorboards. Original heart pine flooring was salvaged during the renovation and turned into furniture.
It’s a wonderfully strange detail for a building that once sold wallpaper.
The transformation took six years and roughly $10 million, but the owners didn’t erase its past. Old grocery shelves found new uses, and a huge wooden fish made with salvaged materials now hangs above the dining room.
Downstairs, you can order crab cakes from a family famous for serving them for generations, along with crab dip, oysters, and other seafood dishes.
I’m fascinated by the idea of eating lunch on pieces of the building’s own history. That kind of restoration takes more imagination than simply putting fresh paint on everything.
The former wallpaper store has quite a second act.
A Famous Seafood Family Finally Opened a New Chapter
Five generations of fish know-how sit behind The Fishmonger’s Daughter. Owner Damye Hahn is a fourth-generation member of the Faidley family, famous for Faidley’s Seafood.
Faidley’s started in 1886 at Baltimore’s Lexington Market. That’s about 140 years of selling Chesapeake seafood, which is longer than most family recipes survive a holiday argument.
Damye runs the new restaurant with her son, Will Hahn. He represents the fifth generation of the family business, so the torch has clearly been passed with care.
Her husband, Keith, and daughter-in-law, Julia Hahn, are also primary owners. It’s a true family operation, and I like that it feels personal instead of corporate.
The restaurant works as a sister spot to the original Faidley’s. Think of it as an outpost carrying that old Baltimore tradition out to Catonsville, Maryland.
That connection matters for anyone who grew up hearing about Faidley’s crab cakes. Now there’s a place to taste that legacy in a brand-new setting.
The family took a big risk on this project. They bought an aging building and stuck with it through years of delays.
That kind of patience says a lot about how much they believe in their food.
The Building Has Lived Three Very Different Lives
Back in 1925, this spot opened as Heidelbach and Company Grocery Store. It was considered a luxury market for its day, complete with a steam-powered brick oven.
Fast forward to the late 1960s or 1970s. The building became the Plymouth Wallpaper Company, a local landmark that hung around for decades.
Wallpaper shoppers kept coming until the store closed in 2017. After that, the building sat waiting for its next big role.
Plans for a seafood restaurant appeared in 2019. The Hahn family bought the building in 2020, and then the real work began.
Here’s the fun part. The renovation kept many pieces of that long history in place, so the past isn’t hidden behind fresh paint.
The original pine floors stayed. The structural beams stayed too.
Even bricks from the old grocery oven earned a second career.
I can’t imagine many restaurants that can say their walls once held both bread and wallpaper samples. It gives every meal here a little time-travel flavor.
History buffs will enjoy spotting these details. Everyone else will simply notice that the room feels warm and lived-in, even though the restaurant itself is brand new.
Nobody Said a $10 Million Makeover Would Be Easy
Termites, a pandemic, rough winters, and plumbing headaches all showed up uninvited. That’s a guest list no restaurant owner wants.
The transformation took six to seven years from first plans to grand opening. Construction even paused during the COVID era, which stretched the timeline even further.
Costs climbed past early budgets too. The final price landed around $10 million to $11 million, thanks to major electrical and plumbing work.
Old buildings love surprises. Behind walls and under floors, crews kept finding problems that needed fixing before anyone could cook a single crab cake.
Still, the family pushed forward. They didn’t just patch things up and call it done.
They focused on saving historic features while making the space safe and modern.
A reservations-only soft opening began on May 1, 2026. The official opening followed in June 2026, ending a very long wait for the neighborhood.
Honestly, that timeline makes the result even more satisfying. Some people wait years for a new kitchen at home.
This family waited years for an entire restaurant.
Knowing the backstory makes a visit feel bigger. You’re eating inside the finish line of a marathon renovation.
Look Up, Because a Giant Copper Fish Is Watching
Most restaurants hang a light fixture. The Fishmonger’s Daughter hung a 22-foot copper rockfish instead.
Dundalk artist Eric Magnuson created the sculpture. He made it from the building’s old copper storefront and roof shingles, which is recycling at its most impressive.
Rockfish is a fitting choice too. It’s Maryland’s state fish, so the sculpture feels like a proud wave to the Chesapeake Bay.
I love that the fish literally comes from the building. Pieces that once protected the roof now swim overhead above the dining room.
The rest of the decor follows a nautical, Eastern Shore-inspired style. Exposed brick and nautical ropes add texture and a coastal mood.
The design aims to feel elegant and nostalgic at the same time. It mixes old building bones with fresh seaside touches, and the balance works.
Bring your phone, because this is a room people will want to photograph. That copper fish basically begs for its close-up.
One tip worth knowing: the space has lots of hard surfaces. That means it can get lively and loud when the room fills up, so plan accordingly for quiet conversations.
Start With the Crab Dip and Those House-Made Pretzels
Faidley’s crab dip leads the appetizer list, and it arrives with house-made pretzels. That’s a strong opening move for any seafood meal.
Maryland crab soup also shows up on the menu. It’s a classic for good reason, and it fits right into the Chesapeake theme here.
Feeling a little fancy? Try the fried oyster Rockefeller, a crispy spin on an old-school favorite.
Catfish sliders come on house-made brioche. I like that the kitchen bakes its own bread, especially in a building that started with a brick oven.
A raw bar adds even more choices for the starter round. Oyster fans can build a meal around those alone if they want.
Sharing makes sense with this lineup. Order a few small plates for the table and let everyone pick favorites.
Executive chef Scott Bacon leads the kitchen. He previously served as executive chef at Magdalena at The Ivy Hotel in Baltimore, so he knows polished cooking.
The appetizers tell you a lot about the whole menu. They honor Maryland traditions but add careful, modern touches that make familiar dishes feel new again.
The Crab Cake Carries 140 Years of Family Pride
In Maryland, a crab cake is serious business. When a Faidley family member serves one, expectations run sky high.
The signature crab cake at The Fishmonger’s Daughter comes with pickled tomato and celery salad. That bright, tangy side keeps each bite fresh and balanced.
The Faidley name has been tied to crab cakes for generations. So this dish isn’t just a menu item.
It’s a family calling card.
Wondering what else fills the dinner menu? Plenty.
Lobster pasta, BBQ shrimp and grits, and halibut all make appearances.
Not in the mood for seafood? Chesapeake chicken milanese gives land lovers a solid option, so nobody gets left out.
Adventurous eaters should look for the whole fried fish of the day. It changes, which gives regulars a reason to keep checking back.
The kitchen focuses on wild-caught seafood and seasonal ingredients. That means some dishes may shift as the year rolls along.
My advice? Order the crab cake on your first visit.
Then come back for the rest. It’s the dish that ties this whole family story together, and skipping it would feel a bit like visiting Baltimore without seeing the harbor.
Take Dinner Home From the Fresh Seafood Market
Here’s a bonus many restaurants skip. The first level includes a fresh seafood market right alongside the dining room.
The market sells seafood that also appears on the restaurant menu. So if a dish wins you over, you can try cooking with the same ingredients at home.
That setup fits the family history perfectly. Faidley’s began as a seafood seller at Lexington Market, and selling fresh fish is in their roots.
I like how the name makes even more sense now. A fishmonger sells fish, and this daughter of a fish family is doing exactly that.
The market also makes the place useful on busy weeknights. You don’t always need a full dinner out to enjoy a little Chesapeake goodness.
A full-service restaurant and raw bar share the same floor. It all feels connected, like one big celebration of Maryland waters.
Home cooks, this is your chance to impress the family. Just don’t be surprised if they still ask you to make reservations next time.
Stopping by the market is also a smart way to explore before booking a full meal. Think of it as a tasty preview of the bigger experience waiting inside.
Big Celebrations Get Their Own Room Upstairs
The wallpaper company may be gone, but its name lives on upstairs. The second floor holds The Plymouth Room, a nod to the building’s past.
This event space covers 5,000 square feet. It can hold up to 400 guests for seated dinners, which is enough room for a very large family reunion.
A large outdoor patio adds even more space. Fresh air and good food make a great pairing for parties.
Planning a wedding, a milestone birthday, or a company dinner? The Plymouth Room was designed for exactly those kinds of moments.
I love that the family kept the Plymouth name. It’s a small, thoughtful gesture to everyone who once picked out wallpaper in this very building.
Hosting here also means pulling from the same kitchen as the restaurant. That opens the door to Chesapeake flavors for a crowd.
Big events book up fast at popular spaces. If you have a date in mind, it’s smart to reach out early.
Even if you’re not planning a party, it’s fun knowing the space exists. Somewhere above your crab cake, a celebration might be happening at the same time.
Brunch, Parking, and Everything You Need Before You Go
Weekends bring brunch, and that changes the whole schedule. Saturdays and Sundays offer brunch and dinner, while weekdays serve lunch and dinner.
You’ll find the restaurant at 720 Frederick Road, Catonsville, MD 21228. It sits right along the town’s main road, easy to spot once you know where to look.
Parking is simpler than you might fear. Free dedicated spots sit in a rear surface lot reached from the back of the building.
Extra parking is also available at 21 Ingleside Avenue. That backup option helps on busy evenings when the main lot fills.
Reservations are a smart move, especially for dinner. A new restaurant with this much buzz can get crowded quickly.
Catonsville makes a pleasant setting for the trip. It’s a short drive west of Baltimore, so city folks can get here without much effort.
Plan a little extra time to look around. Between the copper fish, the old pine floors, and the market counter, there’s plenty to notice.
After all those years of waiting, this Maryland landmark is finally ready for guests. The only question left is whether you start with the crab dip or the crab cake.
