Hard Shells Seafood Market brings the bay to the Boro and announces a new restaurant will open this summer
By Robb Helfrick
After celebrating its first anniversary in Waynesboro, Hard Shells Seafood Market has quickly become the go-to destination for fresh Chesapeake seafood, thanks to the expertise and collaboration of its three owners.
Local seafood lovers have appreciated the thriving business. “People have been telling us this is exactly what the community needed,” owner Dwaine Wishard said.
Hard Shells utilizes two Maryland purveyors that supply crabs, oysters, shrimp, clams, fish, and more. The market has sold increasing amounts of blue crab bushels and other menu items since word spread about this local outlet for fresh seafood.
Now that the business is firmly established in Waynesboro, Hard Shells has announced the opening of a sit-down restaurant that will open this summer at its current location on Anthony Highway. The construction is progressing steadily as they prepare for this new venue. The restaurant will include a raw bar, loft seating, and a casual atmosphere.
One of Hard Shell’s owners is Jim Norris, who has a background in the seafood business, having once owned a restaurant in St. Augustine, Florida. His father was a commercial fisherman. “I grew up fishing,” Norris said.
That pedigree led Norris to become not only a restaurateur but also a barbecue master. He’s won several honors from the Kansas City Barbeque Association (he operates a BBQ food truck) and proudly displays his awards at the Hard Shells market.
Dwaine Wishard also possesses a long background in cooking and the restaurant business. He was a partner in opening Waynesboro’s Velvet Restaurant in 1982 and then went to work for Grove International’s Conference Center as its Sous Chef. Following that position, he managed the restaurant and catering divisions at Liberty Mountain Resort in Fairfield. “My entire career has been in the hospitality business,” Wishard said.
Ryan Ditch is the third Hard Shells partner, and he wears multiple hats. With a background in construction, he is supervising the new restaurant’s ongoing build-out, which is expected to seat 85 people. Ditch also teaches full-time in Hagerstown, but saves time for cooking (he’s also a BBQ fan) and working weekends at Hard Shells.
Together, this trio has built Hard Shells into a local resource not only for seafood, but for other types of fare. “We want to keep everybody happy,” Norris said.
The market’s menu includes handhelds headlined by flavorful crab cake sandwiches. The fried scallop platter served with two sides is also an excellent choice. Hard Shells serves oyster and haddock sandwiches as well as fried clam strips to round out a tasty take-out menu.
For bigger appetites or grander gatherings, the market specializes in steamed or live blue crabs, sold by the bushel, half-bushel, or the dozen. Number 1 male crabs are market-priced, so call ahead for pricing and to place a weekend order.
In addition to barbecue, the market often serves ribs and other surprises on special occasions and holiday weekends. Hard Shells also caters events (they recently supplied crabs for the Buttonwood Nature Center fundraiser), and they arrange party plates and platters for any occasion.
The selection includes seafood, cheese, and chicken wing trays. All soups are made in-store, and crab dip is a perfect accompaniment to any food order. “Everything at Hard Shells is made from scratch,” Wishard said.
Hard Shells platters are a colorful centerpiece for customers who want to show off an attractive table for an office party, sporting event, or family celebration.
As Hard Shells prepares for its new restaurant venture, it plans to keep the market open year-round. They’ve arranged to order crabs from points further south, including Louisiana. Hard Shells also has the connections to find any type of fresh fish their customers may want, including flounder, grouper, trout, and swordfish.
Combining their hospitality experience and food offerings, Hard Shells has something for everyone. Not only are they “bringing the bay to the boro,” but they are also giving the Waynesboro area a quality venue that serves a variety of weekend delectables. This summer, Hard Shells will give customers an added opportunity to enjoy their delicious food at their new eatery.
The seafood market, located at 11383 Anthony Highway, is open Fridays 12 to 5, Saturdays from 11 to 6, and Sunday hours are 11 to 4. Call 717-655-7597 to order ahead or email the market: [email protected].
