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  • The menu offers "East Coast, Gulf Coast, and West Coast" dishes. Don't be misled into believing that is where the seafood actually comes from. The shrimp for the "Gulf Coast Bayou" dish were sourced from the Philippines, our waitress informed us after we asked. OMG! We did not order them. Four of us had dinner; we shared a crab cake appetizer, I had Fish Tacos (It was Cinco de Mayo), the other 3 each ordered one of the fish dishes, each also upgrading to the "Chowda" for a side. Crabs cakes - No lump crab, mainly filler, soggy. Dominant flavor was cracker. Fish Tacos also disappointing. Each taco had 2 fish nuggets; small, heavily battered, and greasy. The restaurant has an interesting concept for the fish entrees; pick a fish, then pick a spice/sauce, then pick a cooking method. All 3 of my companions picked the Mahi for the fish then each picked a different spice and a different cooking method (Grilled, Sautéed, Blackened). They all looked and tasted about the same, which is to say bland. Universal verdict - "It was OK but on the dry side and lacked any real flavor". Finally the "New England Clam Chowda". Potato chowder would be more accurate. All 3 commented it was too thick and pasty. 3 thumbs down. BTW, 2 of the 3 are former New Englanders. Service, on the other hand, was very good. Our waitress was efficient and friendly. She was able to answer our questions and if she did not know the answer she went and got an answer. Score the service as A+. The décor is exactly the kind of hokey nautical you'd expect in the middle of a desert, neither offending nor appealing. The seating is bewildering. Our table for 4 had padded seats on the wall side and 2 hard metal patio chairs on the other side. No padding and quite uncomfortable during the course of a long dinner. Bottom line - this place has too many shortcomings to even be on the "we ought to try it again sometimes" list.
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