Not many seafood restaurants come close to being under the cost limit for a best bargain restaurant. This eatery not only makes the cut but makes it comfortably. Ordering is done at a counter, but servers carry the food to the tables. Plates and utensils are plastic. The setting is pleasant, with a display of fresh seafood on ice along one wall and photomurals of seafood almost everywhere else.
Most diners order the broiled or fried platters.
The fried oysters, flounder, and crabcake platters have been winners. Other selections are broiled shrimp and halibut. The lobster-salad sub and the seafood sub are truly special sandwiches. 2001 by Washington Magazine Inc.