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. The Captain jokingly describes the decor as "early depression," yet the dining room and bar area buzz with energy. 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 formula is simple. Captain’s Tavern leverages its vast network of seafood suppliers to provide diners with the absolute freshest fish at the best prices. Almost all of the fish comes in whole and is filleted on the premises.

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.

Captain’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. These relationships are reflected in their ability to offer great wine at reasonable prices.

In a town of celebrity chefs and multi-million dollar dining rooms, where restaurants come and go, often in the span of months, Captain’s Tavern has thrived by staying true to its original mission of offering the freshest seafood and great wine in a warm, friendly atmosphere.