"I believe the secret to our restaurant success can be summed up in two words; quality and consistency."
I’ve always enjoyed and played around with spicy Cajun-style food. So, when Paul Prudome came out with blackened redfish, I went to New Orleans to meet him. I was able to learn from the master. This new concept of cooking spicy seafood without breading was fantastic!
We expanded that idea in our kitchen and took items that were traditionally fried and experimented with offering a ‘blackened’ alternative. In fact, we were the first to offer blackened alligator! I believe that we invented it and blackened gator still remains one of our most popular menu items today. I made our original spice for shrimp and crabs by trial and error. We sure sell a lot of it; both at the restaurant and on-line. We call it ‘’Capt. JB’s Jungle Juice” – try some – it’s sure to kick up the flavor of anything!
Today we offer broiled, steamed, fried and blackened options. We offer some of the freshest seafood on the east coast of Florida. Growing up, my favorite meal was fried mullet and trout with hushpuppies, baked beans and coleslaw. Dump a bunch of roasted oysters and clams on a table and it’s heaven! We strive to repeat that experience for our guests. If you’ve never had a hushpuppy, you are in for a treat! Our servers still shuck fresh ears of corn each day before we open.
We grow, serve, and sell our own clams, harvest crabs from the river right outside of our door and buy as much local seafood and fish as possible. We steam flavorful vegetables and seafood using a technique I learned in my youth – for more about those wild and wooly days along with some funny stories, take a minute and read ‘Our Story’.
Today, our line cooks are headed by chef Johan VanNeuiland. Johan started with us over 25 years ago and has continued the tradition of cooking quality seafood to order. We are proud of our restaurant and our 30+ years in the business. We hope to serve you for 30 more!
Capt. JB
