Executive Chef Edward Daggers Graduate of CIA brings his culinary talents that are tasted in every meal. We buy USDA choice meats, using fresh seafood on daily specials, and are home to the WORLD FAMOUS ACCC Crab Cakes. Restaurant Manager Paul Williams uses his wine and mixology knowledge to pair your meal with your favorite libation. Our Bloody Mary and Shecrab soup are everyone’s favorites. We give you quality food with affordable pricing and service with a smile. Golf Digest Rates our bar among the top 50 in the country. Our Sunday Brunch is has recieved top awards by Philadelphia magazine.

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