On a previous trip, I had to make a reservation to be sure to get a seat to drink and eat at the bar, but this time I saw the bar was empty so I couldn’t resist dropping in again. Had an excellent time swapping stories with the bartendress Goldie who said a good menu was even getting better with the addition of a new chef, John, who could often be seen visiting tables to check with the patrons. I had already eaten, so settled for nicely done Gulf Oysters, sauted and lightly breaded. The online menu doesn’t look to be up to date
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