Walk into the Texas Roadhouse in Dundalk, Maryland on a Friday night and you aren't just walking into a restaurant. You’re entering a specific kind of chaos that feels uniquely Baltimore. Between the smell of yeast from the rolls and the occasional line dance breaking out near the bar, it’s loud. It's crowded. Honestly, it’s exactly what most people in the 21222 area code are looking for when they want a steak that doesn't cost a week's wages.
Located at 1736 Merritt Blvd, this spot has anchored the local dining scene for years. While other chains come and go on the boulevard, the Dundalk Roadhouse stays packed. Why? Because Dundalk knows value. You get a massive basket of bread the second your butt hits the seat.
The Reality of the Dundalk Wait Times
Let’s be real for a second. If you show up at 6:30 PM on a Saturday without a plan, you’re going to be standing in that vestibule for forty-five minutes. Maybe an hour. The Dundalk location is notorious for its weekend rushes.
Most regulars have figured out the "Call Ahead" or the mobile app waitlist. It’s not a reservation—don't make that mistake. It just puts your name in the digital queue before you even leave your house. If the app says the wait is 60 minutes and you’re 20 minutes away, you’ve basically just cut your lobby time down to a manageable window.
Interestingly, the "Early Dine" specials are the real hero here. If you can get there before 6:00 PM (Monday through Thursday), you can snag deals on things like the 6oz sirloin or the road kill (that smothered chopped steak) for a price that feels like a throwback to 2015.
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What Actually Happens in That Kitchen?
There is a common misconception that chain steakhouses just throw frozen pucks of meat on a flat top. At the Texas Roadhouse in Dundalk, Maryland, there is an actual meat locker kept at 34 degrees where a professional meat cutter works every single day.
They hand-cut the USDA Choice steaks right there.
If you look at the display case near the entrance, you’ll see the cuts. You can actually point to a specific ribeye and say, "I want that one." It’s a bit of theater, sure, but it ensures you aren't getting a paper-thin strip. The Fort Worth Ribeye and the Dallas Filet are the heavy hitters, but the Dundalk crowd has a weirdly strong affinity for the pulled pork dinner. Maybe it’s the comfort food factor.
Navigating the Menu Like a Local
The rolls are the elephant in the room. They are coated in honey cinnamon butter. It’s addictive. It’s probably the reason half the people are there.
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But if you’re trying to be "healthy"—or as healthy as one can be at a place with "roadhouse" in the name—there are nuances.
- The Seasoned Rice: It's surprisingly high in sodium.
- The Green Beans: They’re cooked with bacon and onions. They are delicious, but they aren't exactly a "light" vegetable.
- Gluten-Friendly Options: For those with Celiac or sensitivities, the Dundalk staff is usually pretty well-trained on this. You can get any steak without the signature seasoning (which has trace amounts of gluten) and swap the fries for a plain baked potato or fresh veggies. Just tell the server; they deal with it constantly.
The margaritas are another staple. The "Legendary Margarita" comes in various flavors, but the kicker is the "Kicker"—those little tubes of extra tequila or nectar you can add. It’s a very Dundalk way to start a Tuesday.
Community Ties on Merritt Boulevard
This specific location isn't just a corporate outpost. They do a lot of local "Dine to Donate" nights for Dundalk schools and youth sports teams. You’ll often see the walls decorated with local flare, and the staff—many of whom have worked there for years—know the regulars by name.
It’s a neighborhood hub.
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Is it fine dining? No. Is the music too loud sometimes? Definitely. But in a world where everything is becoming an expensive "concept" restaurant, there’s something comforting about a place where you can throw peanut shells on the floor (well, they stopped that in some spots for safety, but the vibe remains) and eat a decent steak in jeans.
Actionable Tips for Your Visit
- Use the App: Seriously. Download the Texas Roadhouse app before you leave your house. Join the waitlist while you're still putting on your shoes.
- Check the "Early Dine" Menu: If you're on a budget, aim for the Monday–Thursday 4:00 PM to 6:00 PM window.
- The "Roadie" To-Go: If the wait is just too much, their to-go service is surprisingly efficient. They have dedicated parking spots on the side of the building for pickup.
- Special Requests: Don't be afraid to ask for your steak "pittsburgh style" or extra seasoning. The kitchen on Merritt Blvd is used to specific local tastes.
When you finish your meal, head across the street or down the road toward the water. Dundalk is changing, but the reliability of a 12oz ribeye at the Roadhouse seems to be one of the few constants on the boulevard.
Check the hours before you go, as they occasionally shift for holidays. Usually, they open at 3:00 PM on weekdays and 11:00 AM on weekends.