This place is great for anything Italian on their menu - cold cuts , pasta dishes , pizza - all top notch . Deli sandwiches are great , huge portions of everything . The reason I gave it 4 instead of 5 stars is for 2 reasons . The fries are always little itty bitty broken greesy bits . Like they are giving you the bottom of the fryer - but they are always like this . The flavor would be good if it was a full fry and larger cut , but they use skinny fries that absorb too much grease and fall apart in the fryer . The 2nd reason for 4 stars is they do not know how to cook a soft shell crab. These people know Italian and how to put seafood in pasta , but they don't know Baltimore style seafood at all . I ordered a soft shell sandwich as a special and it was the worst soft shell I have ever attempted to eat. The saddest thing is I could tell they started with a good size heavy soft shell crab. But then they proceeded to ruin it by dipping it in some horrible thick doughy hush puppy batter and flash deep frying it ! Absolute crying shame what they did to that poor crab . I couldn't even eat it - it was this gargantuan hush puppy of fried batter dough on a little flimsy hamburger bun . It was such a mess and falling apart , I abandoned trying to eat it as a sandwich and went in with knife and fork . . When I peeled away the disgusting peppery batter so I could hopefully find the soft crab down in there somewhere - I still. couldn't eat it because the shell was so tough I couldn't even chew and swallow it . This is because it is deep fried at too high a temp and too fast for the poor crab buried in the huge dough ball to have time to cook properly. When a soft shell isn't cooked at low heat for a long time , it doesnt develop its flavor , the shell doesn't get crisp and papery . You might as well eat it raw .. to rub salt in the wound , they put it on a bun instead of just white bread and slathered it in aioli !! Gah ! Don't go trying to put an Italian sauce on a Baltimore dish !! Stay in your lane with the Italian food .. it doesn't belong on a soft shell crab. Neither does any kind of batter ! The ONLY way to cook a soft shell crab is sautéed LOW and SLOW naked in just butter on a cast iron until the shell is flakey crisp . Maybe just a light toss in plain flour if you have to cuz that's the way your momma did it , but no flour is better . Flour holds the grease flavor and takes away from the delicate flavor of the crab . It should only be served on plain untoasted white bread . White bread is best because it is flavorless - you don't want Italian bread or a roll or bun , because they have some flavor and you don't want anything , even the flavor of bread competing with the delicate crab flavor . Tomato and lettuce and mayo or tartar should be served on the side because again , not everyone wants those competing with the crab flavor. Honestly , what was done to this crab should be illegal in Maryland . The dough coating was inedible because the flavor of it was so bad and so full of greese . . So disappointing. If you need an example of a decent soft crab , order one at Pappas. Even though they toss in a little flour , they still sautee it correctly . And serve it correctly . I hope the Brookside owners read this and learn from it , because I do like the rest of their menu . From now on , I will remember where I am and stick to the caprese sub and prisciutto and mozzarella sub and save the Baltimore delicacies for places where I know it will be done right . read more