Crabby Bill’s Mini-Review

Disclosure: Among Crabby Bill’s employed staff, one waitress, one bartender, and something like four or five cooks are friends who used to work at the country club with me. I’ll try not to let that color my review.

Crabby Bill’s opened up this autumn in the Lincoln Haymarket, at 8th and Q. As the name implies it’s mostly a seafood menu, with a delightfully tacky decór with a seaside shack theme. My only complaint about the atmosphere was the awful reggae music, but with a set theme for your restaurant satellite radio you are limited in your selection. And they are unaffiliated with the chain of Crabby Bills restaurants in the south.

Being as I work just around the corner from this place, and I know a bunch of people there, I thought I’d stop in after getting out of work early (sorry Tyler). Steve already reviewed the place and said it was nummy, so that’s good enough for me. Oddly enough, they remembered him too, because he was taking pictures.

It was a pretty slow night there (and all over the Haymarket, really) so I just decided to have a seat at the bar. I ordered me a greyhound, as we were having a discussion about them at work earlier that evening, and I could use the vitamin C.

Looked over the menu, saw some good options but ultimately went with the grouper ($17.95). I probably should have taken notes, but I’ll do with what I can with my vodka- and cold medicine-addled brain. The fish was massive, filling up the big plate shaped like a fish. It was definitely more than I was expecting. It came with a side of sauteed carrots and some “spuds”. The grouper was doused in a citrus-y buttery sauce that if I recall right, had white wine in it as well. It was damn tasty, and almost more than I could eat. The “spuds” as they call them, were big chunks of potato in a creamy-cheesy-oniony-bacony au gratin affair that, apparently got some bad reviews but I thought they were quite good. I’d eat ‘em again. And the carrots, so gooood, made exactly like my grandma used to make them. Like for real, she prepared them exactly the same as these were. I have to say I was impressed with my fish, though I was told by the chef that next time, I have to try the tuna. So I will be going back, after I hit up a couple of the other Haymarket restaurants for sure.

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