Best Seafood in Richmond Hill
A view of the Great Ogeechee River makes Fish Tales at Fort McAllister Marina a relaxing hangout spot on The Hill. Fish Tales has staple baskets of fried shrimp and shared favorites. In February the new menu comes out! Mahi, grouper, and redfish are served among other sumptuous dishes reflecting the coastal flavors of the Atlantic.
Butch and Sherri Broome are the owners of Fish Tales Restaurant and Fort McAllister Marina in Richmond Hill.
“It’s a fun-filled and kid-friendly atmosphere,” said Butch Broome. “Our motto is ‘good food, good fun for the whole family.’”
Weekly food specials, live entertainment at the Tiki Hut, fishing tournaments and special events make this establishment an easy local hangout with indoor and outdoor seating. It’s a great day for a cocktail when you can watch the boats come into the marina at sunset.
In the spring and fall when fishing for tuna and wahoo is in season, fishers bring their catches to be weighed at the Tiki Hut. Butch likes to invite the kids to come outside and see some gigantic fish, as he put it, “bigger than most kids” when the fish weigh in from 50 pounds to more than 100 pounds.
And for those of you who fish, bring your fresh catch – cleaned and filleted – and the chef will cook it to your order.
Two community fireworks shows are hosted on Labor Day Weekend and the second weekend of December when it coincides with Christmas on the Ogeechee lighted boat parade.
- Check out the menu and arrive with the incoming tides!
Bubba's Bistro is a coastal heritage cuisine restaurant that opened in 2013 serving American comfort food featuring Southern meat-n-three options to the bistro’s a la carte menu.
“Coastal heritage means doing flavors that are reminiscent of what we eat around our table in coastal Georgia,” said Mark Thomas, owner of Bubba’s Bistro with his wife Corie Thomas. “Our number one dish is Shrimp & Grits and has been forever.”
Mark and Corie are the source of inspiration behind this locally owned lunch and dinner establishment. Mark’s mother inspired him, describing how she’s the reason he obtained his Chef in Culinary Arts degree from the Art Institute in Atlanta.
On the seafood side of things, Bubba’s offers oysters, shrimp, flounder and crab cakes – the standards expected – but for them, it’s those Shrimp & Grits. Yellow stone-ground grits are sourced from South Carolina. They are cooked in cream and butter and enhanced with smoked gouda and Tasso Cajun ham gravy with green bell pepper and celery.
Mark’s smoked pork recipe came from his childhood experiences at old time bazaars at the Methodist church. The elders cooked for hours. To find the flavors he was remembering, he reached back to the church to obtain the recipe. Back then, and now, Mark learned it’s all about the process of using the coals.
This February, Mark is experimenting with some approachable wild game dishes, like a wild boar sausage gumbo and a rabbit Fricassee stew slow-braised with wine and garlic. If it’s a hit with patrons of their restaurant, they’ll continue to offer these specialties.
“You’ll taste the love in the food. That’s what sets us apart,” Mark added. “There is the love and there is the thought that I am cooking with people in mind and paying respect. We want someone to take a bite and think of someone in their past.”
- Check out the menu, and if your kids want cheeseburgers – that’s on the list too.
Patrons of Marker 107 – Seafood & Southern at Kilkenny Creek keep returning for the authentic Southern seafood since owner Catherine Bowen opened it in 2009. Imagine Southern-fried flounder, jumbo lump crab cakes, and topped oysters. Start with the She Crab soup when it’s on the menu.
One of the longtime employees described how people love the seared scallops in lemon butter with a hint of bacon served with rice and green beans. They also serve steaks to your personal order for those who want to drift with the currents a little more inland. Marker 107 is open Wednesday through Saturday for dinner and reservations are encouraged but are not necessary unless a large party is expected.
Fresh mahi comes from Florida and the chef purchases whole cuts. Additional fresh dock purchases are made for the catches of the day on plates.
You can come for date night or come off the boat – it’s however you want your experience to be. Marker 107 has the distinction of having long-time employees, so it’s a place where you can make friends and return to familiar faces. “It’s a smooth, oiled running machine,” said the manager.
- Check out the menu and relax with open water views.
Download the Richmond Hill Dining Passport, and while you’re on a tour of the world’s cuisines, you can find your blend of Southern hospitality with a maritime vibe. While these restaurants specialize in fine seafood, there are seafood staples and inspired creations in many of Richmond Hill’s restaurants and pubs. Bon Appetit!