The summer's hottest opening that was put on hold like a Sprint Customer has finally sprung back to life as The Blue Crab. Now set to open in November, hybrid seafood market/restaurant/boat dock will be lead by Sid-Mar's owner, Kent Burgess as chef/operator.
According to project developer Nick Asprodites, The Blue Crab will feature picnic tables set up for boiled seafood on the first floor. The upstairs will have the restaurant and a deck overlooking the marina. The plan is to "bring back the feelings of the Bruning's, Fitzgerald's days," so expect a family friendly fried-fish throwback with a great view. Since Burgess' own family has been cooking seafood on the lakefront for decades, he seems a pretty perfect fit.
The 4,600-square-foot restaurant was formerly known as Dukes on the Basin until Chef Duke LoCicero became unaffiliated with the project.