This was the worst meal I have had in the last three years.
Upon arriving and expecting the great experience that family and friends had been shoveling upon us my party and I were seated at a flimsy, cheap, plastic table upon even weaker chairs. The first disappointment was the beer and wine selection which was lacking to say the least, with all of 8 beers to choose from and maybe 9 overpriced uninteresting wines. The second disappointment was the 25 minutes it took for our appetizers to arrive... which were gritty oysters (some of which had been placed upon larger shells while others seemed as if they had sat in the window for 25 minutes) , unwashed clams on the half shell and dry and crusty, I repeat dry and crusty steamed clams. Now as this was a disappointment beyond belief, as we sat across from the deep sea trollers that bring back fresh shell fish daily, we decided to wait for the entrees as my friends and I were tired and ready to ravish a plate of fresh seafood before they returned to the Minneapolis, where I have had fresher and more conceptualized seafood. The Entrees however were dead. Litterally. No self respecting cook, not chef... cook, should have let that food leave the kitchen. If it sits for half an hour under a heat lamp or overtop the stove, DO NOT SERVE IT! The people behind us however who were sat 20 minutes later than our party were served at the exact same moment we were, only our food was cold and rock hard. I've never had flounder that could retain its shape when pressed down upon, or one that could resist a table knife, but the Shrimp Box has discovered an amazing new culinary staple, Rubber Flounder. A fish that usually flakes apart when you think about a knife was able to fight off all advances of the metal fiend. And when chewed this fish more resembled Bazooka Joe than Sole. Please spare yourself the time and misery and do not venture to this Wharf side Travisty. The limited menu had little to do with Shrimp and a lot to do with canned and frozen items. School-lunch grade vegetables and rubbery overcooked food, gritty oysters that were six sizes too small for the shells they were served upon and steamed clams that looked as if they had been long forgotten by the servers managers and untrained kitchen help. This is not a place to eat and be merry, it's a place to mourn the death of the fish that died in vain.
Pros: Cold Beer
Cons: Food N' Liquor