If you are looking for a relaxed evening where all your worries drift
with the river while you feast on great food and drinks and experience
first-class entertainment, get lost at Gilligan's Pier Seafood and
Steakhouse.
The restaurant has been serving up local crabs, oysters and other
seafood and steak entrees for about eight years, but the building has
previous roots as Captain Pete's and Pier 3. Nestled alongside farmland
and the Potomac River, this peaceful getaway in Newburg offers a bit of
everything for everyone. The Charles County restaurant prides itself in
its comfortable, friendly environment.
"It's the closest thing you can get to home without doing any of the
work," said Marcie Brock, general manager of Gilligan's Pier.
The large, open restaurant has indoor seating in a dining room decorated
in a nautical theme and in a spacious indoor bar area. If you want more
of the outdoors, there are a number of outdoor tables overlooking a
one-and-a-half-acre sandy beach complete with a Tiki bar, beach
volleyball net and a prime position along the river. Some tables, in
fact, are actually in the river.
Regardless of where you sit, a long sheet of butcher paper serves as
your dinner plate for the crab feast. Start with a few appetizers, such
as homemade crab balls, a basket of hushpuppies and the slightly spicy
seafood nachos, and you are on your way to a great meal. Chefs make
their own breading for fried dishes and all food is cooked to order. As
a novice crab eater, the authentic crab house feel coupled with the
fresh Maryland blue crabs and snow crab legs were just what I was hoping
for. Gilligan's Pier serves seafood fresh from local waterways, so when
there are no crabs in the water, for example, the restaurant may not be
serving crabs. Items are available "while quantities last." The
restaurant also utilizes local produce when available from local Amish
farmers. The average lunch costs about $8-$15 per person, while dinner
may run about $17-$26 per person.
Couple the succulent specialties with a cup of green Swamp Water for
those 21 and up. This vodka-based beverage is complimented with tropical
juices, but be careful not to drink too much Swamp Water - the alcohol
is difficult to detect. Dessert shouldn't be missed either, especially
because some of the sweet treats are prepared locally. The key lime and
snicker pies I sampled were well worth the added calories and topped off
a great evening of food.
While visiting this unique restaurant, don't forget to check out the
weekend entertainment. Bands play Friday through Sundays during the
summer outside at the Tiki bar. About once a month there are
impersonators, featuring artists such as Elvis, The Beatles and Rod
Stewart. For those wanting to bring their own party to the beach, the
restaurant offers facilities for wedding ceremonies and receptions, as
well as anniversary and birthday celebrations or business affairs.
For boaters, the restaurant has a dock, but if it is full, visitors can
anchor their boats and take a free water taxi to the restaurant until
Labor Day.
So if a relaxing night is in your future, check out Gilligan's Pier and
keep in mind the restaurant's guarantee, according to its Web site.
"If you are not served within ten minutes, (then) you'll be served
within twenty, thirty, forty or fifty. Don't get a knot in your shorts,
just relax and enjoy the atmosphere."
The restaurant is located at 11535 Popes Creek Road in Newburg and is
open Sunday through Thursday from 11 a.m. to 9 p.m. and Friday through
Saturday from 11 a.m. to 10 p.m. The bar is open until 2 a.m. on Fridays
and Saturdays and until midnight on Sunday. Visit
www.gilliganspier.com or call
301-259-4514 for more information.
Gilligan's Seafood Nachos
Ingredients:
3 oz. olives
3 oz. jalapenos
2 oz. crab meat
4 oz. shrimp
8 oz. tortilla chips
6 oz. sour cream
6 oz. salsa
5 oz. cheddar cheese
6 oz. red sauce (salsa and sour cream)
Preparation:
Mix half of the salsa and sour cream to create red sauce and set aside.
Place half of the tortilla chips on a broiler plate and layer chips with
half of the red sauce. Next, use half of the portions of olives,
jalapenos, crab meat and shrimp. Place remaining half of the tortilla
chips on top and repeat the layers with remaining ingredients. Top with
cheese and broil until cheese is melted. |
