Sea Captain's House

Frommer's Review

Consistently crowded, and evocative of the kind of American colonial seafood restaurant you might expect on Cape Cod, this place originated in 1930 as a privately owned beachfront cottage. Today it retains a few of its original nostalgic touches, including a masonry fireplace that's lighted on cold evenings. More prevalent, however, is a sense of decent, well-managed modernity, with glassed-in views overlooking the sea. The menu is absolutely typical of coastal Carolina -- and that's no put-down. When regional cuisine is done well, as it is here, it's excellent, especially the fresh coastal crab dishes, either served as an appetizer or in she-crab soup, or perhaps in a salad or else as sautéed crab cakes. Locals order the Low Country crab casserole topped with sherry. Any dish you order is likely to be decorated with hush puppies. A few poultry and meat dishes such as grilled pork chops are offered, but they're nothing special. Lunches focus on simpler versions of what's served at dinner, with an emphasis on soups, salads, and platters.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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