About this Business
From Our Editors
The chefs at JC's Riptides make the most of their close proximity to the sea by frying, broiling, and grilling all the seafood they can get their hands on. They often pair it with fine cuts of beef—on a special surf 'n' turf section of the menu—where they match up broiled rock shrimp with prime rib that has been slow-roasted overnight with a signature rub or lobster tail with New York strip steak. But that doesn't mean fried seafood, a local tried and true classic, doesn't get its due. The extensive From the Deep section of the menu shows how expertly breading and frying can be done with selections of shrimp, mahi-mahi, and even frog legs. Nightly specials are also constantly rotating based on what's fresh, which can range from swordfish to middle neck clams.