Once seated at Crazy Eddie's American Bar & Grill, the first thing you will notice is the panoramic view of Plymouth Harbor, courtesy of a continuous set of windows running the entire length of the dining area. This gives the restaurant, located at 6 Town Wharf in the building which formerly housed Weathervane Seafood Restaurant, an open and airy feel, and the sight of docks and boats matches a menu full of seafood.
It's a "spectacular view from almost every seat in the house," general manager Cheryl Anusewicz said. Add the fact that Eddie's serves the "freshest seafood," straight from the boats into the kitchen, and you have the recipe for a classic New England eatery.
Crazy Eddie's opened Oct. 6. Locals and visitors alike may be curious as to who Crazy Eddie is and what kind of restaurant he has. For starters, the name was coined by owner Edward Reed, who had a dream to have his own restaurant, Anusewicz explained. He spent a couple of years visiting other establishments, picking and choosing what he liked about them, ultimately piecing together a foundation that became Crazy Eddie's.
But what is so crazy about Eddie's? A number of things, actually. Patrons are encouraged to have fun and be themselves, the manager tells. The energy of the staff, and their personalities, adds to this atmosphere. All in all, Eddie's strives to be different, she said.
This is most evident in the food, which goes against the norm, Anusewicz said. For example, Crazy Eddie's potato skins appetizer is made with steak and cheese, peppers, onions and mushrooms. The spicy quahog appetizer has fried clam strips placed on it.
Other options include fried crabmeat macaroni and cheese, spicy shrimp and lobster salad and twisted chicken parmesan, with herb-seasoned parmesan cream sauce, chopped asparagus and tomatoes, and even garlic bread mixed in. The surf and turf burger includes, naturally, fresh lobster meat, as well as a creamy cheddar cheese sauce.
"Everything is different and over the top," Anusewicz said.
The menu not only has create-your-own burgers, but create-your-own chicken sandwiches and wraps. Toppings such as bacon, ham, pineapple and Szechuan sauce are available.
Fried seafood is the most popular menu offering, and the whole belly clams have been selling especially well, Anusewicz said.
She recommended the baked Portuguese haddock, which is served with seafood stuffing with chourico, and covered in cheddar cheese sauce and baked mushrooms.
A kids' menu is available and young ones eat free Wednesday nights with an adult. Other specials include a $12.95 Friday fish special, with coleslaw, french fries, onion rings or homemade potato chips and a cup of clam chowder. After 9 p.m., 99 cents buys a cheese pizza with the purchase of an alcoholic beverage and during football games, specials such as 27-cent wings are offered, Anusewicz said. The bar at Eddie's has eight TVs directly above it.
Pool tables, arcade-style games and a jukebox add to the fun, Anusewicz said. There is entertainment Friday through Sunday nights, including disc jockeys, live bands and karaoke. She explained that Crazy Eddie's has been hosting musicians that have not yet performed in Plymouth.
Private parties, tailored to people's wants, from calm and relaxed to a bit rowdy, can be booked as well, the manager added. Either way, she promises a "great time."
Despite the craziness, Anusewicz stressed that Eddie's appeals to all types of people. One of the things she hopes for is that they enjoy themselves while visiting.
Crazy Eddie's American Bar & Grill is open daily from 11 a.m. until 1 a.m. The full menu is available until 11 p.m., pizza and appetizers until midnight and drinks until closing. Call 508-746-4195 for takeout.
Crazy Eddie's spicy jalapeño chicken and shrimp over pasta -- serves 2
- 1 tsp. Cajun seasoning
- 2 Tbs. butter
- 1 tsp. garlic granules
- 1 Tb. chopped jalapeños
- 1/3 cup chopped green and red peppers
- 1/4 cup diced red onion
- 1 tsp. chopped fresh garlic
- 1/4 cup dry white wine
- 1/2 cup shredded Monterey Jack and Cheddar cheese
- 9 medium-sized shrimp (peeled and deveined, no tail)
- 8 oz. chicken breast (cleaned with no fat or skin)
- 1/4 cup light cream
- 2 cups cooked linguine pasta
- finely shredded parmesan cheese (optional)
1. In sauté pan, place 1 tablespoon of butter over medium high heat. Add chicken breast and brown lightly on both sides, about 4 minutes total.
2. Remove chicken from pan and place on oven-safe cookie sheet and cook at 425 degrees until internal temperature reaches 165 degrees (about 10-12 minutes).
3. In a second sauté pan, add 1 tablespoon of butter and chopped garlic and simmer over medium high heat (about 2 minutes).
4. Add peppers, red onion, jalapeños and uncooked shrimp. Simmer about 3 minutes, lightly tossing mixture.
5. Add white wine and continue cooking until mixture reduces by 1/4.
6. Add light cream and cook about 2 minutes.
7. Add cheese blend and stir until all cheese is melted into cream and sauce is thickened to a gravy-like consistency.
8. Add Cajun seasoning and stir until blended.
9. Add cooked pasta to sauce and lightly toss to coat the pasta evenly. Remove from heat and place into two pasta bowls.
10. Remove chicken when cooked and slice into strips (about eight total). Place strips of chicken over pasta.
11. Sprinkle with parmesan cheese if desired.