Second, the channelside docks are working, too, especially on weekends, as docks for cruise ships so you may be up against a huge hull full of portholes. There are cautions to the food, too, but they're hard to figure. Pizza I expected to be a staple, moved up in class by a wood-burning oven. Look upstream from game room snacks and the food gets better. You can get a peasant bowl of penne with shrimp, mussels and clams in a rustic tomato sauce or a hefty steak with a sweet crust of a bourbon glaze.
Vegetables promise better than average.
There's a wide choice and most start out fresh. Green beans are as crunchy fresh as I've had anywhere, and red beans seem to have cooked for six or seven years, as is appropriate. Some have been livened up but others fail in seasoning. Still, they've got varied vegetables in the kitchen, even spaghetti squash and basmati rice, and that's ahead of many places. The real surprise is that G. Elliott's has good salads.