Nearly 40 years ago, Greek immigrant Demetrios "Jimmy" Minadakis helped build Jimmy's Famous Seafood with his bare hands, and the business has remained in his hardworking family ever since. With fresh seafood flown in daily and a menu listing more than 80 tasty plates, there is hardly a shelled, gilled, or exoskeleton-clad creature from the great puddle that Jimmy's doesn't offer. The restaurant specializes in crab and crab-infused dishes, such as the crab cake platter ($14.95), crab-stuffed jumbo shrimp ($21.95), and Alaskan snow crab legs ($18.95). Other mouth-watering mollusks include oysters on the half shell ($9.95) and littleneck clams shucked to order ($6.95 for 12). Fans of land mammals can use their teeth to applaud an impressive array of red meats, like bacon-wrapped filet mignon ($19.95) or lamb chops ($24.95) served with traditional Greek accoutrements, such as phyllo bread, Tzatziki sauce, and a moustache bib.
As you finger-frolic down the menu, open with the succulent Maryland crab soup ($4 for a cup, $6 for a bowl). Crab guacamole ($9.25), much like synchronized swimming through a pool of salsa, puts a south-of-the-border spin on the delights of the sea. Shades along the sandwich spectrum include a beef medallion hoagie ($11.75), soft-shell crab delivered daily from Tilghman Island ($13.50), and a fresh char-broiled burger ($7). Bo's seafood club ($12) sets up crab cakes and shrimp salad on a blind date and uses the intoxicating effects of bacon to spark the chemistry between them, while the strawberry chicken club ($10) layers grilled chicken, avocado mayonnaise, and fresh, sweet strawberries on two sturdy slices of wheat bread. You can also visit Bo Brooks's outdoor Tiki Hut to dine on its menu and experience an open, airy environment makes for a nice backdrop to casual American cuisine and a drink from the fully stocked bar.
Inspired by the seasons, executive chef Shawn McClure's menu features locally sourced dishes and changes weekly. Post up at the slate-blue oyster bar for an order of pan-seared scallops served with black seaweed salad and drizzled with carrot-ginger sauce ($11) or sushi-grade Ahi tuna tartare with a blood-orange glaze and jalapeno pesto ($11). Advance to the galley for dinner. The central seating area ushers in a faint breeze from the retractable street-level doors, inviting vibrant discussions and the freshest Burton Gilliam gossip. Try the restaurant's famed oysters (selection and availability varies daily), steamed mussels, clams, or shrimp with garlic-caper or roasted-tomato butter ($10–$18 per pound). Entrees include grilled salmon with leeks and roasted red-potato salad ($16), pan-sautéed crab cakes sided with sugar-snap peas and a tangy mustard-parsley sauce ($24), and fish and chips ($15).
As guests round the corner on their way to Captain James Landing, the first thing they see is the majestic prow of a ship looming over the street, as though ready to set sail across the pavement. This illusion dramatically heralds the maritime theme of the restaurant, where diners enjoy the fruits of the sea alongside the water. When the weather is warm, guests can dine on the waterside patio, crushing crabs and swigging cold beer in harmony with the soothing sounds of gently lapping waves and Aquaman's soft sobbing. Inside feels no less festive, with picnic-style benches lined up beneath a mounted marlin and lamps repurposed from wooden steering wheels.
The food is fine dining, but the atmosphere is casual. We pride ourselves on our unique dishes, rather than run of the mill fare. We use only the freshest ingredients, which is evident from your first bite. Our goal is to make you feel like you've been on vacation when you leave, and your time with us was the highlight.