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You're exactly right about my bbq joint location, Meks. Did you notice a week or so ago when they re-arrested the young man who had been charged with murder but he was allowed to stay home with the GPS tracker. He was the one who took the tracker off and went on another crime spree. If you saw it on the news after they caught him, they interviewed a lady who said he had broken into her business. That was the same building as my bbq place. I was broken into there during my tenure as well. You are right about that area and that location. I can't tell you how many times people came in to buy drugs. The very first day we were there a suspicious guy was there and wanted to wait in the back lot for someone. I am sure he was dealing. Several times people came in asking for "the stuff we don't have on the menu". I guess the previous bbq place that was there had a reputation for such goings on (a few regular customers ended up telling me just that). It's a wonder I had any people coming in at all.
Anyway, my seafood restaurant was not here. That was a successful venture that I sold to move here. It is still up & running and in it's 26th year.
I wish I could open another bbq restaurant, but I'm not in the position to do that right now.
you last restaurant - as far as the location and the previous clientèle, the guy that owned it before you is in the federal penitentiary... looks like the cops figured out how he owned a 50K truck with over 50K in rims alone and didn't have payments, all from selling a few bbq sandwiches... lol
that was a drug running/money laundering gig, hence why the peeps were looking for off the menu items
you should start small, maybe catering first like others have done until you build it back up
It's extremely expensive probably because they only use locally-sourced seafood, which as you know is going to cost you more than the market of frozen imported seafood. They get their seafood next door from Wando Seafood, and the boat that brings in the seafood that The Wreck serves docks only about 100 feet away from the restaurant.
People have been saying that they've "gone downhill" for years, but anytime I go there it's the exact same as it was years ago, and the fried shrimp are still some of the best I've had anywhere in this country (and I've scoured seafood shacks all up and down the Atlantic and Gulf coasts). I'm surprised at any comments addressing the quality of the food itself, as any complaints I ever heard of this place were that 1) the price is too high (but that's the price you pay for getting a purely local product); or 2) they think the experience is too bare-boned with paper plates and no A/C.
Boy do they have you fooled!!! NOTHING LOCAL at the Wreck this time of year. they might use some local shrimp in season, but not this time of year. Go ahead and tell me the name of the fishing boat they are buying from......i'll be waiting.
And I wouldn't let anyone I know eat the swill that Hymans servers. I will give them credit for great advertising, billboards, and hawks to push tourists to them.When I worked for the biggest wholesaler we use to "Hymanize" all of our old fish. Nothing local or fresh here either.
Boy do they have you fooled!!! NOTHING LOCAL at the Wreck this time of year. they might use some local shrimp in season, but not this time of year. Go ahead and tell me the name of the fishing boat they are buying from......i'll be waiting.
And I wouldn't let anyone I know eat the swill that Hymans servers. I will give them credit for great advertising, billboards, and hawks to push tourists to them.When I worked for the biggest wholesaler we use to "Hymanize" all of our old fish. Nothing local or fresh here either.
Sellsfish, I respect the work you do with your local seafood market and such, so please disabuse me of this - I had thought that The Wreck froze local shrimp from Wando Seafood to serve in the off-season? Personally, I've purchased pounds of flash-frozen shrimp from Wando Seafood that they actually freeze right on the boats themselves instead of waiting to get back to shore.
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