These relationships are reflected in their ability to offer great wine at reasonable prices. Virtually, everything at Captain's Tavern is house-made from the salad dressings to the desserts, even Captain's wife, Audrey's, scotch bonnet sauce, a nod to her native Jamaica.Ĭaptain’s Tavern has been recognized by Food + Wine magazine as one of 'America’s 50 Most Amazing Wine Experiences.' Over the years, Bill and Audrey have developed close personal relationships with great winemakers from California, Australia and Europe. Almost all of the fish comes in whole and is filleted on the premises.
Captain’s Tavern leverages its vast network of seafood suppliers to provide diners with the absolute freshest fish at the best prices. On any given night, you’ll find families, business people, seniors and young couples all enjoying fresh seafood and sushi, exceptional wine, classic cocktails and a lively atmosphere.
The Captain jokingly describes the decor as 'early depression,' yet the dining room and bar area buzz with energy. Over four decades and more than 200 tons of fresh seafood later, The Captain’s Tavern looks about the same and is still packing them in.
