Seafood

User Rating: 5 out of 5 stars

Always a busy place for a reason, great seafood for the price, excellent service, warm surroundings and a bar with whatever libation you desire. The crab cakes, chowder and bread loaf should not be missed. I always gravitate to the grouper, try it blackened or grilled, my wife prefers fried, the batter is light and tasty. Expect to wait for a table on fri-sun nites, grab a beer and be patient.

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User Rating: 5 out of 5 stars

I have this to say about Ian's revue, obviously he has bad taste. I have taken my grandmother to eat there and she truly enjoyed her meal. This from a women that knows good cooking. One more comment, he really needs some spelling lessons and grammar.

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User Rating: 4 out of 5 stars

They say "beauty is in the eye of the beholder," and that probably goes for a critique of food. But, if you really want some outstanding seafood, hit this place for lunch or dinner. Now, to be candid, this is not an elegant place. It's simple, undefined, and very down-to-earth. So, don't expect white linen and crystal. But, the great food more than makes up for the lack of ambiance.

Begin with a half or full order of onion rings. Yes, they are deep fried, so leave your cholesterol worries at home. They are out of this world - huge rings, dipped in their own batter, and then fried golden brown. Frankly, the only other comparable rings were the ones at the old Krotzer's Steak House, now long-gone. You absolutely cannot pass up the rings!

Most entrees (and some luncheon items) come with a choice of salad. Their cole slaw has a slight "bite" to it, and although it's hard to detect, it might be a little horseradish (but I'm not sure about this one). Nonetheless, it's a treat. The house salad is nothing "gourmet," but it's crisp and totally fresh. It's served with homemade crispy croutons, sliced beets (optional, if you are not a beet lover), and can be ordered with crumbled blue cheese. It's almost a meal in and of itself. Oh yes, there's a small loaf of piping hot "black and white" bread that almost melts in your mouth.

For lunch, definitely try the seafood specials noted on the board as you enter. The blackened talapia sandwich is awesome. Frankly, order the sandwich, tell them to "hold the bread," and you will have a luncheon entrée that is one of the best in town. The pickerel (a member of the pike family for those not familiar with the honorary fish of NW Ohio) can also be ordered as a sandwich, sans bread. If you're not in the mood for fish, they have, hands-down, the best club sandwich around. Same goes for the patty melt.

On to dinner. Almost everything is worth a try. The pickerel, again, is an excellent choice. It's a large portion, and they will fillet it for you. But, there is nothing like their perch - another tradition in this part of the world. The perch fillets are done to perfection. Although they will prepare the perch (and all fish for all that matter) to your liking (broiled, sautéed, deep fried), the perch is best when it's batter-dipped and deep fried. Awesome!

Finally, a tribute to those who serve. The waitstaff is experienced and loyal. Virtually the same people are there all the time, so it's not a revolving door for waitresses. They know the menu, forward and back, and they are more than willing to assist and describe the items and the preparation.

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