Kevin's

[vraiblonde]

This is who took over

Her menu looks really good. Something for everyone, not some War and Peace monster with too many choices. I hope she does well!

 

[StmarysCity79]

I bet there is some gooooood fried chicken up in there...but I seen a bud light so no chance I visit that place

Imagine letting a beer decide where you can and cant go.


LOL.

 

[Wickedwrench]

That may be - but it's no guarantee of quality, either. Wife and I went to the restaurant that replaced the old Captain's Table. Virtually everything was awful. Never going back.

I miss that place. They had the best cream of crab soup I've ever tasted. The last time I went there (just prior to them closing), they used artificial crab meat in it. I knew their days were numbered.

 

[Kyle]

I miss that place. They had the best cream of crab soup I've ever tasted. The last time I went there (just prior to them closing), they used artificial crab meat in it. I knew their days were numbered.

For an area surrounded by water, you'd think southern Maryland would have a better selection of Seafood Restaurants.

 

[stgislander]

For an area surrounded by water, you'd think southern Maryland would have a better selection of Seafood Restaurants.

If Kevin can't get fresh local seafood, I can't see how any restaurant can.

 

[ginwoman]

I like Kevin and want him to be successful. The last time we ate there (its been a good while) the smell of septic hit me as soon as we walked in. I really wanted to walk out but I was with a group so I just dealt with it.

 

[RoseRed]

I miss that place. They had the best cream of crab soup I've ever tasted. The last time I went there (just prior to them closing), they used artificial crab meat in it. I knew their days were numbered.

Surprisingly, Boomerangs has some REALLY good cream of crab soup.

 

[SamSpade]

I miss that place. They had the best cream of crab soup I've ever tasted. The last time I went there (just prior to them closing), they used artificial crab meat in it. I knew their days were numbered.

I remember that I didn't like the new place's cream of crab, but I don't remember why - except I think it had a lot of not-crab in it.

 

[Wickedwrench]

For an area surrounded by water, you'd think southern Maryland would have a better selection of Seafood Restaurants.

You'd also think that the ones who try to be local seafood restaurants would know their name is mud if they put too much filler in their crabcakes. Not many get it though.

 

[Kyle]

You'd also think that the ones who try to be local seafood restaurants would know their name is mud if they put too much filler in their crabcakes. Not many get it though.

Yeah.

The last one I though was really good was a place on Cobb Island from 10 years ago. Can't remember the name. Clarkes Landing was good too.

Tried Seabreeze and Sandgates a couple times but at their best, they were underwhelming.

 

[Wickedwrench]

Surprisingly, Boomerangs has some REALLY good cream of crab soup.

I'll give that a try next time I'm over there. I've been searching for a decent bowl of that for a long time now without much luck. I dearly love Jerry's Place but they put curry powder in their cream of crab. I was so disappointed.

 

[RoseRed]

I'll give that a try next time I'm over there. I've been searching for a decent bowl of that for a long time now without much luck. I dearly love Jerry's Place but they put curry powder in their cream of crab. I was so disappointed.

Seriously!?! I cannot stand ANYTHING curry.

 

[Kyle]

Seriously!?! I cannot stand ANYTHING curry.

So nothing from the New Delhi Deli for you?

 

[Wickedwrench]

Seriously!?! I cannot stand ANYTHING curry.

I am not a fan of curry at all. I got ahold of some kind of curry when I was young and it tasted like soap. The only time I can remember tasting something for days after eating it. No more curry for this guy.

 

[OccamsRazor]

Lack of local fresh seafood is most likely tied to when the local dock owners started renting slips to boats registered to owners from up north. Once they were allowed to keep their boat local, they all pack into trucks and drive down from up north and fish/crab. Some boats have 4-5 people on-board with 400+ pot licenses. Then, those hauls go right back up the road to the city's eateries. Not a lot of "local" watermen to service the local eateries anymore.

 

[NorthBeachPerso]

Lack of local fresh seafood is most likely tied to when the local dock owners started renting slips to boats registered to owners from up north. Once they were allowed to keep their boat local, they all pack into trucks and drive down from up north and fish/crab. Some boats have 4-5 people on-board with 400+ pot licenses. Then, those hauls go right back up the road to the city's eateries. Not a lot of "local" watermen to service the local eateries anymore.

There's that plus several of the local seafood, meaning mostly crabs, retailers have the locals tied up supplying them.

 

[RoseRed]

So nothing from the New Delhi Deli for you?

No.

I am not a fan of curry at all. I got ahold of some kind of curry when I was young and it tasted like soap. The only time I can remember tasting something for days after eating it. No more curry for this guy.

The smell/taste repulses me. Same with anise, black licorice and caraway seeds. But I can tear up some cilantro.

 

[SamSpade]

No.

The smell/taste repulses me. Same with anise, black licorice and caraway seeds. But I can tear up some cilantro.

The thing about curry is - it's a melange of different spices, and any two things calling itself "curry" is likely to be very different from each other, (especially SAUCES that are called curry) although from what you've said, you probably wouldn't like Chinese curry any more than you'd like Indian or African curry.

If it's sold in the United States, it has to have turmeric, coriander, fenugreek, cinnamon, cumin, black pepper, ginger and cardamom. But curry sauces can have all kinds of stuff - Chinese will add anise - Africans, coconut milk and cayenne - and so on.

I tend to like it no matter what kind it is. I've had roommates where the scent is about always in the kitchen, although it's surprising how tired you can get of smells you'd think you'd like until you're just overloaded with them, like garlic or onion.

 

[my-thyme]

I put just a quick shake of curry powder in chicken salad and fried rice. Bumps it up just enough.

 

[RoseRed]

The thing about curry is - it's a melange of different spices, and any two things calling itself "curry" is likely to be very different from each other, (especially SAUCES that are called curry) although from what you've said, you probably wouldn't like Chinese curry any more than you'd like Indian or African curry.

If it's sold in the United States, it has to have turmeric, coriander, fenugreek, cinnamon, cumin, black pepper, ginger and cardamom. But curry sauces can have all kinds of stuff - Chinese will add anise - Africans, coconut milk and cayenne - and so on.

I tend to like it no matter what kind it is. I've had roommates where the scent is about always in the kitchen, although it's surprising how tired you can get of smells you'd think you'd like until you're just overloaded with them, like garlic or onion.

It's a taste I never acquired.