Bar open late Fri.-Sat.
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The Big Ketch Saltwater Grill Restaurant Review: Start with a cup of the lobster chowder, here called a "bisque" yet it's somewhat chunky for that designation. It's flavorful but not as rich as a typical lobster bisque. We like the crab cake although would henceforth hold the Creole butter sauce. Small plates featuring wild caught catfish and other finned items are the value buys, and fried is the best method of preparation for that particular choice, although blackened, jerk-style and grilled are available for just about everything. Skewers of scallops and shrimp are an optimum choice, as are crisp green beans as a side dish, but we're not so nuts about the hush puppies. A good version of shrimp and grits supplies lots of plump shrimp on stone-ground grits with tomato and sliced spring onion. Many menu selections are gluten-free, and sides, salads and a quinoa cake entrée will enable vegetarians to dine well with their fish-fond friends. The short wine list offers several fin-friendly choices among the white wines, but the reds overall are too heavy or fruit-forward for fish, and there's no rosé. For dessert, hit the house-made carrot cake, a serving that's plenty for two.