I love Capt. Anderson's, and, apparently, so does almost everybody South of the Mason Dixon line! Recently, Southern Living Magazine asked its readers to vote for their favorite restaurants... and, once again, Capt. Anderson's came in on top as the #1 Seafood Restaurant in the South.

Yeahhhhh! Go Capt. A's!
Love it!

This is one place that consistently lives up to its reputation in my opinion. Dining at Capt. Anderson's is always a wonderful experience.

We dined there twice when we were down for the 4th of July. Great both times.

Ate there last month for fiest time in a few years and it ws surprisingly as good as we remembered. Just be sure to arrive early or you'll wait for hours!

We just returned from PCB today, and ate at Captain Andersons. For the first time in years, I was very disappointed with our food. I had broiled shrimp, and it was very bland, and my daughter had steak, and it was 80% fat. We were both hungry again a few hours later. The best meal ( we loved it so much we went back again) was Pompano's. We started eating there about 3 years ago, and every meal has been awesome. I'm hoping we just hit Captain Anderson's on a bad night because it's usually one of my favorites. I was really missing Hamilton's until Pompano's took their place for me!

We're down here now and I have to agree wholeheartedly! We drove straight to Capt. Anderson's upon arrival, before check in, and were seated immediately, which should be a given since it was 4:15 central time. :) Our server was mediocre, we actually had another server bring us drink refills for Petes sake. Our 12 year old decided to help me with my $30 broiled seafood platter, getting her own tossed salad. Younger daughter got the grouper fingers and shared off hubby's fried platter. When the meals came out was I shocked! I had a bland looking (and tasting) piece of fish that tasted a little funny in places, 4 shrimp and 6 scallops, along with a teeny baked potato and a devilled crab. Hubby fared a little better but had no hush puppies. The server did bring a small bowl of pups which was a good thing since we wound up supplimenting our tiny portions with them. :rotfl: With sodas our tab was $77 without a tip. Think we'll be going back to Boondocks next trip, a lot more food at a lower price and tastier too!

I agree. We were down in July 2007. The food was expensive and over cooked. It has been hit and miss the last 4 times I was there.

I grew up here and I used to love eating at Capt. Anderson's. The last two times I've been (once a year on my birthday) the food has been definately not up to par.

I think part of this is due to that Johnny & Jimmy Patronis are not there much anymore - we didn't see them either time we were there.

Also - I don't think the same head Chef is there any longer.

I (used to) love love love their grilled shrimp and I was horrified that I was served previously frozen shrimp.

How do I know? Because I can cook grilled shrimp at home that is an almost dead ringer for their grilled shrimp and if you use a frozen or even flash frozen shrimp they are almost impossible to peel.

My DH hates to complain in any restaurant so I came home and emailed CA's and they never even bothered to reply even though I knew they had opened and read my email.

Even the recipe was different. I had to ask for more seasoning after it arrived at the table as I explained that they "used to be" spicier.

They used to be so consistent in their food and it was always a guaranteed good meal. Now - I would hesitate to recommend them to anyone.

Dear "allowingtoo" (by the way, I love your email name!)...

I really hate that you had a bad experience, and I am really surprised that you didn't get a reply to your email, because I know they are very diligent about that - as a matter, of fact, they are one of the only businesses left in the whole wide world that will still track down the POD (Patronis On Duty) to come to the phone - even during the dinner hour - they love to maintain contact with their customers, and they try very hard to respond to any concern.

I can say these things because I have been going to Capt. Anderson's since I was just a kid, and I have known them, as friends, for over 35 years. Johnny and Jimmy and Alonzo (the chef you mention) ARE STILL THERE... they aren't pulling the same hours as they did back in the 60s, but they are still working and the 2nd generation is as dedicated as the first...
All that said - the fact still remains that you were unhappy with your meal, and that's not good, so... if you don't mind??? I'll send them copy of your post and ask them to get in touch with you.

One other thing - unless you catch your shrimp yourself, it's almost certainly going to be frozen - since most shrimping and fishing boats stay out for 17-20 days at a time. And, freezing it is the only way it can be preserved without adding too many chemicals - it's a delicate process for professionals... sometimes they don't get it right, but I know Johnny Patronis works year 'round to try to help the folks in the fishing industry - it's a dying art, sadly, and who knows what is going to happen.

Anyway, I'm getting off on a tangent, but I really do know these folks, and they are the real thing, and I hope you won't give up on them - cos they are one of the only truly great family restaurants left, and they have great heart!

May I pass along your post to them and ask them to contact you? I know they will want to.

here is the email I sent them the day after my Bday dinner:

My husband and I went to CA last night for dinner and although I've been going there for many years I have to say I was surprised last night.

The grilled shrimp I had for supper must of been previously frozen. I make them at home myself so I know the difference between using a fresh shrimp versus one that has been even lightly frozen.

It used to be that you could consistently count on a good meal from CA. What happened?

***************************

Toni - I used to go once a week or more (in my previous life) - it was like McDonalds for us. You could always always count on a consistently good meal at that time - early 80's. That was back when Mitch (bless his heart) was the greeter & seater and I personally knew him so there was no long wait time :)

That was when - sigh - that I could always order grilled Red Snapper unless they ran out early.

Sure you can pass it along. I just don't believe that they will do anything.

You can buy fresh shrimp any day of the week here. (Best place to buy? At the St. Andrews marina) You just can't make grilled shrimp with frozen shrimp - no way, no how. And I'm sure CA knows that.

That was the first time in over 40 years that I'd ever been served frozen shrimp from CA's. It was a shock for me and I honestly thought they'd be concerned that a true born and raised local was served a not up to par meal. I mean everybody knows WOM is the best advertising, or at least it used to be.

I mean I KNOW what this was supposed to taste like. And it didn't.

OK I'll let them know, and I'm sure you'll hear from them... and, I don't want to argue, but unless a shrimp boat goes out in the morning and rakes for shrimp in the Bay or close to shore nearby and brings the shrimp right back ... there is simply no way you can preserve shrimp without freezing them - unless you use chemicals.

I have done a lot of stories on shrimp boats and shrimpers... a restaurant like Capt. Anderson's or any other restaurant that serves more than 10 or 20 tables a night can not serve fresh 'never frozen ever so slightly' shrimp. It's not possible. I, too, wish it was the old days, but the world has moved to a different place... and, to be honest... it's only restaurants like Capt. Anderson's with great local relationships with local fisherman that can still pull it off .... I won't keep preaching, but here's an interesting excerpt from a shrimper up in South Carolina:

" Fresh from the sea"

“I’ve been sellin’ shrimp from the corner of Highway 17 and the North Causeway in Pawleys Island since 1994, and I only sell shrimp that I’ve bought from friends and family,” he says. “I could sell imported and frozen shrimp – people ask me why I don’t all the time. But I ain’t going to do that.

“I sell the freshest shrimp you can buy because I only buy the last drag of the day. Otherwise, the shrimp would have to be dipped in sulfides to preserve it, and I don’t want to sell shrimp with chemicals on it.”

Clark usually sells his shrimp heads-on, which can’t be done with shrimp that is the least bit old because within hours, the heads begin to separate from the bodies. “A shrimp holds up pretty good for about a week if it’s headed as soon as it’s netted,” he says. “But if it’s heads-on, it has to be really fresh.” Always select shrimp that is the same color throughout, he advises. If you see any black or orange anywhere on the shrimp, the shrimp has been held too long.

“I quit fishin’ fulltime back in 1994 when I started sellin’ shrimp, instead,” Clark says. “But sometimes I think about goin’ back to it, and I’d do it if I could. But I’m 47 – I’m just a poor old fellow, and my back won’t take it anymore. Shrimpin’s a young man’s sport.” SCM

© 2007 South Carolina Magazine."