February 21, 2018
Arts & Entertainment
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  • The salad was mixed lettuce, tomato, chicken, egg and chipotle ranch dressing, and it was served with beer-battered onion rings.
    Photo by Michelle Allen
    The salad was mixed lettuce, tomato, chicken, egg and chipotle ranch dressing, and it was served with beer-battered onion rings.
  • My mahi was tender, and the blackening seasoning gave it just the right kick. Eaten with the warm-cooked spinach, it was a flavorful, healthy treat.
    Photo by Michelle Allen
    My mahi was tender, and the blackening seasoning gave it just the right kick. Eaten with the warm-cooked spinach, it was a flavorful, healthy treat.
  • The “crispy cannonballs” contained fried macaroni and cheese. The appetizer was served with a chipotle ranch dipping sauce that provided just the right zip.
    Photo by Michelle Allen
    The “crispy cannonballs” contained fried macaroni and cheese. The appetizer was served with a chipotle ranch dipping sauce that provided just the right zip.
  • The key lime pie, topped with whipped cream, was rich and satisfying.
    Photo by Michelle Allen
    The key lime pie, topped with whipped cream, was rich and satisfying.

Mutiny Pirate Bar Is A Treasure In Pasadena

Mary Cobbler
Mary Cobbler's picture
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February 6, 2018

I’ve heard the legends of Mutiny Pirate Bar & Island Grille, and I had my hopes set on waiters dressed as pirates yelling “yo-ho-ho” and “arrr!” Well, that didn’t happen during my visit, but my dining companions and I did get some great food that shivered our timbers.

The nautical-themed restaurant was packed on a Monday night with every seat taken and the bar filled to capacity. The atmosphere made Mutiny feel like a neighborhood pub for locals. Folks were coming in after we arrived and leaving because it was just too long of a wait. The place is a hot commodity, that’s for sure.

Music by the Eagles, Rolling Stones and Bob Segar softly played in the background. Our waitress, Allison, was friendly and arrived quickly to fill our drink orders. My companions chose craft beers, and I chose Mutiny’s favorite rum punch. I asked for a light version, and the staff complied. If you like rum, you’ve found your treasure. The restaurant has an extensive list of more than 150 choices from around the world. Mutiny even has a “rum passport club.” Drink your rum, get your passport stamped and earn some serious booty, like free dinners, rum club shirts and your own imprinted mug. Keep travelling their world of their rum and you could wind up at the captain’s table with a free dinner for 10.

My dinner companions visited the restaurant often when it was in Glen Burnie and said the menu had significantly expanded. They suggested the Moby pickles and “crispy cannonballs.” For deep-fried food, neither of the appetizers was very greasy, just crisp. The beer-battered pickles weren’t too crunchy, but fried just right, with a shell resembling an onion ring. They’re probably the best fried pickles I’ve tasted. The “crispy cannonballs” were right on. I wasn’t sure how I’d like fried macaroni and cheese, but blimey, those little cannonballs were a treat. Nice and crispy on the outside, with traditional macaroni and cheese on the inside, I could have polished off the four pieces on my own. Both of the appetizers came with a chipotle ranch dipping sauce that gave just the right zip.

The “scurvy nachos” looked mouthwatering as I eyed one being served at the next table. It was a huge platter with tortilla chips, Jamaican jerk chicken, black beans, pico de gallo, sour cream, cheddar jack cheese and mutiny hot sauce. The menu also features seafood appetizers, including crab dip, raw oysters and spicy coconut lime mussels.

For our entrée, I chose a special of the day, blackened mahi with mango salsa on a bed of cooked spinach, served with sweet potato fries. My companions ordered the “shiver me tender” salad and “The Shipwreck.”

My mahi was tender, and the blackening seasoning gave it just the right kick. Eaten with the cooked spinach, it was a flavorful, healthy treat. The sweet potato fries were crispy and tasty.

The salad was mixed lettuce and tomato with chicken and egg, and was tossed with chipotle ranch dressing and served with beer-battered onion rings. The homemade onion rings were worth cheering about — a huge snack, lightly battered on the outside with the succulent fried onions on the inside. The total salad package, though, was a bit bland.

Now, the shipwreck burger was a star. This is what you want to order! Juicy and grilled to perfection, the Angus burger was nestled between grilled cheese toast, added bacon, and topped with a fried egg, a combination I would have never thought of, but it worked beautifully. It was all tossed with Barbarossa barbecue sauce, which gave it a nice amount of heat and sweetness.

For dessert, we had key lime pie, a little dish with the classic sweet tart taste, topped with whipped cream. It was rich and satisfying.

The eatery also offers a “devil’s tower,” a trio of chocolate lava cake, key lime pie and rum cheesecake topped with vanilla ice cream and chocolate sauce.

Our visit was pleasant but a bit stressful since we had to wait at least a half-hour for our appetizers and another half-hour for our meal. That was no fault of Allison, who worked hard; there were just too many folks and too few workers.

An outdoor seating area is available for warmer months. Located at 33 Magothy Beach Road, Suite 100, in Pasadena, Mutiny Pirate Bar & Island Grille is a treasure that many have discovered. For a relaxing evening, if you have time to chill, this is a great place to stop. Just climb aboard, matey!


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