Julian Demiri — Rusty Scupper’s General Manager — describes the origins of the Rusty Scupper in an interview with The News-Letter. When asked about Rusty Scupper’s origins, Demiri expressed a deep passion for the restaurant’s atmosphere and strong ties to Baltimore and the Inner Harbor. To him, Rusty Scupper isn’t just a restaurant, but a gathering place, a symbol of community and a testament to a Marylander’s love for seafood.
The News-Letter: Could you share the story of how Rusty Scupper began?
Julian Demiri: I don’t know if you know, but we’ve been here since 1982. At that time there was nobody at the Inner Harbor. That’s when [the city] made the decision to reconstruct the Inner Harbor — to make it brand new, to make it a place where people can come and enjoy it with their families. When that happened in the 1980s, we were one of the first restaurants to open up in this area. We were like the pioneers. We had a vision of giving the best seafood dining experiences. On the Upper Deck, we had a bar, so a lot of people always came for “Happy Hour” up there. And then, the city had the idea to grow the tourism industry. At the same time, we became a local place to gather around. So, we became the cornerstone of the dining city.
N-L: Can you share the story behind the restaurant’s name? How does it reflect the identity of Rusty Scupper?
JD: A scupper is a part of a boat. On the deck, there are always a couple of holes up there where the water comes out, and that is a scupper. So we created the name to put emphasis on fresh seafood with a nautical theme. Now, we have two minute boats in here, and one is on the ceiling and one is in the dining room. That has pretty much become our trademark for the “Rusty Scupper.”
N-L: Rusty Scupper has been a staple in Baltimore’s dining scene for years. What do you think sets it apart from other seafood restaurants in the area?
JD: Now, the one thing I tell my servers — and I even tell everyone that [comes in] — is that there are a couple key factors that set us apart: location, quality and the community. Being on the water for our location, we have unmatched panoramic views of [the harbor] and the city skyline. At the same time, we serve the freshest seafood. We use local suppliers and our staff has been with us for many years. That’s how we create a warm atmosphere where the guests want to come over and over again.
Anyone can choose any location in the Inner Harbor, but what makes us different is our customer service, our food, our scenery — the whole package has to come together for it to be perfect.
N-L: How has the restaurant evolved since it first opened, and what have been some of the biggest challenges along the way?
JD: We always stick true to the Chesapeake Bay theme. We’ve been trying to implement a brunch recently where we highlight different wharf cuisines. One of the challenges for us has been adapting to the times — like with the pandemic. But, one thing that will never change is the dedication of our team and the loyalty to our customers.
Food
The key trait for any restaurant is, of course, the food! Paying homage to the rich traditions of East Coast cuisine, Demiri elaborates on how culture is at the heart of Rusty Scupper’s success. By balancing regional authenticity with fresh, innovative ideas, the restaurant stays true to its roots while keeping the menu exciting for guests. This dedication to quality and tradition ensures that every dish reflects the essence of Baltimore’s renowned seafood scene while tying in other diverse traditions.
COURTESY OF RUSTY SCUPPER
Rusty Scupper stays committed to providing patrons with a mix of traditional Chesapeake flavors and innovative specialties.
N-L: Baltimore is known for its rich seafood culture. How do you ensure that your menu stays both authentic to the region and innovative for customers?
JD: There are a couple of things that we are known for. For one, we are known for the crab cakes. We do a balance of the local traditions while we’re still introducing new fresh ideas. For our menu, we have local oysters, we try to source as much as we can — the blue points are from Ocean City. Of course, we use the rockfish which is — believe it or not — the Maryland state fish. Like I mentioned earlier, we incorporate this food into the same themed brunches. But as far as supporting the region, we support anything with small production. I don’t know if you’ve heard of Heavy Seas Beer, but they are a local beer company and they brew our beers for us. And then, we have UNION Craft Brewing — they have fantastic whiskey. We try to stay as local and authentic as possible.
N-L: What is the most popular dish on the menu, and what makes it a must-try for first-time visitors?
JD: The number one thing for Maryland — especially Baltimore — is crab cakes, crab cakes, crab cakes! They are the star of the menu for us. We only use fresh crab meat which is different from pasteurized meat. They have a natural sweetness to the crab meat. You have a nice glass of wine — like a full body chardonnay — and that oakiness, that vanilla, the lingering flavor just matches perfectly. As soon as you walk into the airport, crabs are everywhere. You drive around, there are billboards with crabs all over them. When outsiders come in here, they have to try the crab cakes.
Bigger Picture
Beyond just seafood, Rusty Scupper has had a key role in the Baltimore community. From giving back to those around them to participating in “foodie” events, it is evident that the restaurant has the initiative to foster meaningful connections and support the city that has embraced it for over four decades.
N-L: What role does Rusty Scupper play in the Baltimore community? Do you participate in any local events, charities, or initiatives?
JD: Absolutely, we’ve been here for 43 years so, one way or the other, we have to participate — we have to support the community. Every year the city does a “Baltimore Restaurants Week.” They do it in the [summer] and in the [winter], and of course we participate in that. I have a local charity I know coming up in April. It is with the “Cystic Fibrosis Foundation” and we participate in all that. Usually, I also invite one of the local schools during Christmas time [to the restaurant]. We bring Santa in here and give a free meal to the kids so that they can feel the experience of the restaurant. We are a part of the Waterfront Partnership of Baltimore. We are also very connected to the Baltimore Visitor Center — anything that has to do with the local businesses here we are a part of.
COURTESY OF RUSTY SCUPPER
From celebrations to gatherings, Rusty Scupper has enriched the Inner Harbor community.
N-L: Looking ahead, what’s next for Rusty Scupper? Are there any exciting changes, menu additions or expansions on the horizon?
JD: A couple of things here. Like I mentioned before: the brunches. We are doing a “global and domestic” brunch theme. So, for example, Italian in November, French cuisine in December, Caribbean in January, and right now we are doing “Big-Easy” in February. Like Louisiana style — gumbo, crawfish, even a whole pig roasted! Next month, we are doing a lot of Southern cuisine, so definitely come and try it out!
Kaylee Nguyen is a freshman from Pensacola, Fla. studying Molecular and Cellular Biology and Writing Seminars.
