From Our Editors
Bill and Katharine Davis opened Bill's Seafood House in 1980, unveiling mouthwatering plates of the ocean's bounty before loyal patrons for 17 years before passing the torch to employees Mike Dawson and Ken Earls. Mike, Ken, and their wives Jenny and Lisa all draw from their experiences working at Bill's to continue the restaurant's longstanding tradition of serving fresh shrimp, oysters, and flounder while maintaining long-lasting, friendly relationships with customers through gracious service and nautical-trade treaties. Guests perch atop cushy, leather booth benches, savoring the light, buttery taste of sautéed scallops or the spicy tang of pepper-jack shrimp. Sprays of zesty lemon kiss flaky filets of blackened tuna, and seaside comfort fare of crab cakes, clam chowder, and fried shrimp quell hunger pangs with their familiar flavors.