If you're a fan of QVC, then you've probably already know about Bobby Chez.  Back in 1997, Bobby (real name Robert Sliwowski) took his late father's crab cake recipe, and along with his mother, created the lightly breaded 4oz crab cake that made them famous.  Years later, they're the #1 selling crab cake on QVC, alongside a thriving mail order and wholesale business, and have multiple restaurant locations featuring a wide range of culinary delights.  A quick internet search proves that people love them.  So what did we think?  Read on and find out!

The Bonefish Grill is a national chain that delivers upscale food in a casual setting. Despite the fancy decor and servers in white chefs coats, you'll see people dressed in all sorts of attire, from fancy date night clothes down to shorts and flip flops. No matter what you wear, the quality of the food and the freshness of ingredients will still stay the same. And while the focus is mainly on fish, there are some dishes that originated on land as well. So what better dish to review than surf and turf? We couldn't think of anything better, either. So read along and find out how everything turned out!

Way back in December 2011, friend of the Review Jeff L had suggested Box Hill (see, we do listen!).  Our first thought was "A pizzeria?  Really?"  But then we looked into it, and eventually made the visit.  While it may not look like much from the outside, take a step inside, and you'll immediately notice all of the celebrity photos, as well as the wall of awards.  Continually being showered with awards and praise (such as Best Crab Cake by Baltimore Magazine in 2009), the Box Hill Pizzeria has been delivering crab cakes from a secret family recipe since 1984, both to the table as well as through the mail.  So with all of the talk, the CCR was set to see if the rumors were true.  Follow along as we take a road trip up to the Bel Air area to feast our eyes (and our mouths) on these award winning crab cakes!

Irish pubs aren't what you usually think of when it comes to searching for delicious crab cakes.  Cold, tasty Guinness?  Yes.  Corned beef and cabbage?  You betcha.  But crab cakes?  Color me skeptical.  However, there is a simple explanation for it.  You see, there used to be this restaurant in Annapolis called Little Campus.  Little Campus was one of those colorful local Annapolis haunts that served good food at an affordable price in an environment that is distinctively Annapolis.  But that all changed when Little Campus closed and an Irish bar by the name of Galway Bay took its place.

You see, legend has it that Little Campus employed a lady who was known as Miss Peggy.  And Miss Peggy was known for her crab cakes.  People would flock from far and wide for Miss Peggy's crab cakes.  So when Little Campus closed, the owners of Galway Bay carried on the tradition.  And the crab cakes are so good that the restaurant group that owns Galway Bay also carries her secret recipe at their other locations, the Killarney House and Brian Boru.

We all know what happens when someone buys the rights to something.  Typically it's just a cash grab at making a quick profit on a known, trusted name.  People still go out of their way to try the "brand", but because of the need to maximize profits, the quality suffers and isn't the same as it used to be, what made that name so famous in the first place.  So how has Miss Peggy's secret recipe fared since being taken over by an Irish restaurant group?  Follow along and find out!

Bruce Bitner's has been a family-owned restaurant for over 30 years, and prides itself on being the "Cheers of Bel Air". Not sure if that's anything in comparison to being the Prince, but having a restaurant that produces a warm, cozy environment, a scratch kitchen in the back, and prompt, cheerful service does lend itself to the Cheers experience. All without the trip to Boston! With fresh, local ingredients coming out onto our plates, we couldn't wait to try their crab cakes! Follow along on our journey to see how they turned out!