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Crew Restaurant Restaurant Review: Crew Restaurant sports a contemporary look, with tea lights running along the walls and low-hanging lamps casting a soft glow upon banquettes. Decorative plants give the room a lush feel and though the ambience may be elegant, the mood is nevertheless decidedly laid-back. Chef Chris Geideman is a crew unto himself of sorts, being at once proprietor, chef and manager, and the quality of the menu demonstrates that he is equally adept at all three roles. The dishes are served in half- or full-size portions, making any selection ideal as an appetizer. Corn and clam chowder with smoked bacon is not to be missed. Other starters include steamed mussels cooked Veracruz style and the theatrically named "Screaming Shrimp from Hell," which comes in three varying intensities of spiciness: humming, singing or screaming. Follow that up with the Carolina swordfish accompanied by Japanese soba noodles, shiitake-ginger sauce, avocado and wasabi. Desserts include moist strawberry shortcake and a soft Mel’s chocolate chip oatmeal chipwich with cinnamon dolce de leche.