Crabby Nachos Are Nacho Good
I’m on vacation this week. Some friends went to the shore with me and we went to dinner at The Island Grille in Ocean City. I controlled myself enough to not moon the Tabernacle assholes as we drove by (if you are unfamiliar: Ocean City is a dry town. The restaurants are hurting in this economy by not doing any sort of liquor and a lot of people will go to nearby Somers Point so they can imbibe. The restaurant guys came up with a plan to offer BYOB only between Memorial Day and Labor Day, but as usual, the rich douchebags don’t care about the working guys out there and lobbied enough to scare people into voting it down (by saying “The Town will turn into Wildwood” which I find to be elitist and douchey). The funny part about the whole thing is that they were saying that it would ruin the “family vibe” of OC if they let in liquor. Meanwhile, check out the recycling bins on trash day or the long lines at the 2 liquor stores conveniently located at the bottom of both bridges leading into town.) and we circled around long enough to park within walking distance of The Island Grille.
I found this place because my Mom had a magnet from there on her fridge, no kidding. The website looked nice and the prices seemed ok. They have nice outside seating as well as arctic ac inside if that’s your thing. They offer lots of seafood and pump in a lot of Jimmy Buffet music. I hate Jimmy Buffett but that’s just me. I guess it goes with the decor? Whatever. Anywho, as Julie, Cecilia and I sat down, we saw “Crabby Nachos” and ordered them immediately.
It said they came with crab and “cheese sauce”. I didn’t think much of it, I thought it would be cheese whiz, which I am a big fan of (keep your hate mail to yourselves). I could have done without the giant salad on top, but I suppose it was for color. For some reason, they used bagged tortilla chips. You might not know this but it’s cheaper to MAKE YOUR OWN CHIPS. Please take note, everyone in the food industry who insists on using these shitty chips. But, I am flexible. Perhaps they are busy and don’t have the time to do prep. Who knows.
I have to say they are not skimpy with the crap. These things have tons of crab on them. Do you like crab? I know I do (insert Will Ferrell doing Harry Carrey here). The crab doesn’t disappoint. What does disappoint? I hope you are sitting down.
Let’s start with the jalapenos, of which came out of a can. Seriously. Seriously? How about the salsa? Of which is also from a can (or, a plastic bottle). Seriously. Do you have any idea how cheap it is to make salsa? And the longer it sits, the better it gets, so it’s not like you have to throw it away every nite! You could make one big thing of it once a week and be done with it! Jalapenos that come from a can…I have no words for that. No words. Actually, I do have words: you suck.
Let’s sit a spell and chat about this “cheese sauce”. Now, I love cheese whiz. I am a Philadelphian, and it is in my DNA to enjoy a few things: Tastykakes, cream cheese, water that tastes like a pipe, and cheese whiz. I could put it on anything. I have put it on lots of stuff. I don’t want to say I have licked plates or wrappers that it might be on, because my Mom reads this and will yell at me…but I’ll let your imagination work it out.
This is not cheese whiz. This is straight up cheap ass, 7-11 nacho cheese. When I worked at the Sev, it came in a bag, and the pump attached to it. They might have it on a Bain-Marie, which is like a water bath type of thing, like you see on a buffet line. It would probably be in one like you’d see soups in. Do you know how cheap it is to buy shredded cheese in bulk? Super, crazy cheap. And that cheese is used everywhere and for something like nachos, it’s great! To say “cheese sauce”, you’d think it was something like the melted cheese sauce they use at Chickie and Pete’s for the Crab Fries. But no, no, you’d be wrong.
If this place was run by some idiot wahoos who decided it would be fun to have a restaurant without any training and they pulled this sort of thing, I’d understand. They wouldn’t know any better. But according to the website: “Andy is the chef and runs the back of the restaurant. Wife Allison manages the front of the restaurant. Andy is a graduate of Johnson & Wales University with a BS in Food Service Management and an Assoc. in Culinary Arts.”. Johnson and Wales is right behind the CIA in pumping out trained culinary people. There is no excuse for this.
So let’s see how this went:
Chips. Eh. Jalapenos. Bleh. Cheese. Ugh. Salsa. Nasty. Crab. Tasty. I don’t get it. I don’t understand. The crab is awesome, but the rest of it could be fixed so easily. Please, Island Grille, FIX IT.