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North Ocean City Bistro ‘A One-Of-A-Kind Restaurant’ Page 44

The Dispatch/Maryland Coast Dispatch

BY BETHANY HOOPER

STAFF WRITER

OCEAN CITY – With thousands of burger combinations, an expanded menu and major renovations, a new management company is eager to make its mark on a well-established resort eatery. Located on 126th Street in Ocean City, The Abbey Burger Bistro has served locals and visitors alike since 2013. But since the beginning of the year, business partners at Matt Ortt Companies have been busy preparing for their first season of management at the Ocean City location. “It was run by the group that started The Abbey Burger, but most of their focus has been across the bridge,” said

One of the signature burgers and one of the seafood dishes on The Abbey Burger Bistro menu are pictured. Submitted Photos

Managing Partner Matt Ortt. “So they looked for a company like us that could come in and manage the restaurant.” Since 2008, The Abbey Burger Bistro

has developed a reputation as a unique burger joint that specializes in eclectic meats and tons of toppings. Today, the restaurant has three locations – Federal

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Hill, Fells Point and Ocean City – and has been voted Maryland’s best burger by USA Today multiple times. In Ocean City, chef and Managing Partner Stuart Diepold said he is eager to showcase the remodeled restaurant and growing menu. “We’ve done a lot of things here,” he said. “The first thing we’ve done is expanded the bar and seating inside the bar area. We’ve also expanded the menu.” Menu options include alligator bites, crabby fried green tomatoes, Buffalo brussels sprouts and a wide selection of salads, boil baskets, and vegan and vegetarian options, to name a few. “We didn’t change their concept or theme,” Ortt said. “But we took their blueprint and ‘Ocean City-fied’ it.” Customers can also create their own burger using the “Build a Burger” checklist, which includes toppings such as peanut butter, habaneros and house-made sauces and a selection of exotic, hand-pattied meats like bison, Kobe beef, camel, lamb and more. “It’s 100% customizable,” Diepold said. “You aren’t going to find a camel burger or a shrimp burger anywhere else.” Ortt agreed. “Usually the chef decides what goes on each and every dish,” he said. “Here, the guests get to decide for the SEE NEXT PAGE

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