This revamped and relentlessly green seafood shack-the new decor includes a pair of agreeable hand-painted murals-presents the usual fried selections, but also imparts a southern Italian twist, where appropriate. If the garlic crabs are not ready yet, get the garlic shrimp: five shell-on beauties "pressure cooked" with Old Bay seasoning, garlic, and hot sauce. Maybe there's a dash of Worcestershire in there too; the flavor is unforgettable. Good too are the fish sticks-stubby fillets that taste better than you'd expect sided with steak fries and coleslaw.
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