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.
Since the moment Scott Dixon started as a busboy at a local BBQ restaurant at age 13, he's had a life-long love for the restaurant industry. He's held every restaurant job?from his first job bussing tables to working behind the bar?and he pours all of these experiences into creating experiences at his casual fine-dining spot, Scott's Downtown.
Guests can expect nothing but the freshest seafood and meats here, which Scott's team prepares in both traditional and innovative ways. For instance, the Maryland-style crab cakes embody his own personal traditions as he works from a family recipe, whereas the house-made blue cheese potato chips surprise palates with unique flavor combinations. Other steak, seafood, and pasta dishes abound on the menu, which can be paired with selections from the extensive wine and beer menu.
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.
At Fishook Grille, chefs specialize in grilled fish with house-blended spices, creating dishes inspired by South African cuisine, which blends spices from the East and cooking techniques from the West. Signature sauces such as South Africa's famous piri piri sauce, which is slightly tangy with a bit of heat, add a kick to fish tacos and sandwiches. It also makes the house's chicken wings zesty, providing patrons with a tasty test of their willpower, not unlike entering a pie-eating contest where the object is to eat zero pies.
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).