In spirit with the olden days of romantic turkey-leg gnawing by firelight, Olde Towne serves up an extensive menu of protein-packed fare, including grilled meats, seafood, burgers, sandwiches, hand-tossed pizzas, gourmet salads, soups, and more. Pique your palate with an order of Chesapeake crab fritters served with roasted red-pepper aioli and wasabi slaw ($9.99); or Cajun chicken nachos, topped with wood-fired chicken, lettuce, tomatoes, jalapeños, and a mix of cheeses ($7.99). Jumbo fresh fried chicken wings come doused in your choice of sauce (house specialties include lemon pepper, ranch, and lemon-yaki), served with celery and blue cheese or ranch dressing ($8.99 for 10). Treat your mouth to some wood-fired protein, such as prime rib served au jus with horseradish ($12.99 for 8 oz.), chicken Florentine stuffed with spinach and artichoke dip and topped with sun-dried tomatoes and a demi glaze ($13.99), or seared tuna served with veggies, wasabi slaw, and one additional side ($13.99). To satisfy the mini taste sensors on your fingertips, try a handheld creation such as the Black and Blue Burger (bacon and blue, jack, and cheddar cheeses, $8.50) or patty melt (Swiss and American cheeses and sautéed onions on rye, $8.99), and satisfy creative impulses with a build-your-own pizza topped with your choices from Olde Towne's bevy of meats, veggies, and cheeses (starting at $9.99 for 14").
The snap of cracking shells echoes through the numerous dining rooms of Fisherman’s Bucket. Servers weave through cobblestone archways, bearing fried, steamed, or seasoned shellfish by the platter and bucket, along with po’ boys spilling forth oysters, gator, and catfish. Soft lights illuminate a faux shark head above the booths, tables, and barstools inside, and an outdoor patio stretches out beneath the sun, stars, and skywriters passive-aggressively correcting each others’ work.
Oceania Seafood's menu is populated with fish, clams, and shrimp wrestled freshly from the ocean's salty grasp. Seafaring goodies emerge from the flapping kitchen doors, such as the bursting crawfish steam pot packed with 2 pounds of crawfish and a half-dozen helpings of clams, shrimp, and mussels, all supported by a bed of sausage, potatoes, and corn ($19.99). Kitchen fishermen boil 1-pound servings of spicy crawfish ($4.75) and lure fried oysters ($4.50/dozen) to tables with the false promise of replacing their precious pearls. Fried or blackened tilapia alights on the buns of half ($4.99) or whole po boys ($7.99), and patrons capture shrimp, scallops, and mussels with pasta nets in the seafood pasta ($12.99).
At first glance, Harbour Bar and Fish House exudes the vibe of a private seaside residence, from the wraparound porch to the brick fireplace inside. But the venue shows its true colors as a bustling seafood restaurant when the outdoor bar opens and the kitchen fills with chefs preparing fresh fish, such as grilled Scottish salmon and red grouper, all caught without nets. Sea-blue walls and an airy dining space further evoke the ocean, urging patrons to fashion makeshift peg legs from the natural wood flooring. Diners can engage in friendly competition on the bocce-ball courts and enjoy performances from live musicians Thursday through Sunday.
The Oar House Restaurant is a charming old house that has been transformed into a unique dining experience. Two decks overlooking the Chestatee River, makes this one of the most relaxing eateries in all of North Georgia. The old living room and bedrooms have been decorated in a most unique way.