![]() ![]() If the site plan for the restaurant is approved, the project's developer said he would finally be able to move forward and begin the permitting process. However, some people are concerned that bringing the restaurant back will lead to heavy traffic, trash issues and loud noise. We don't have anything on Broadway to attract us to go and have a meal, which is what I call affordable," said Dan Calloway, who supports rebuilding the restaurant. They said rebuilding will not only provide a unique experience but also help boost the local economy and bring much-needed jobs and opportunities to Riviera Beach. ![]() Long-time residents said there's a desperate need for waterfront dining options in the city. The building suffered extensive damage after the 20 hurricane seasons, but the intent was to always rebuild. It was located underneath the Blue Heron Bridge until the restaurant was demolished. That was our Red Lobster, and now that it’s no longer there, the people want it back," said Artie Williams, who supports rebuilding the restaurant.īack in the 1970s through the 1990s, the Crab Pot was known for having some of the best tasting seafood in town, as well as great views of the water. "It was something that people looked forward to going to. It will be a 4,482 square foot restaurant, with an outdoor wooden seating area, a deck extension overlooking Lake Worth Lagoon, and 12 onsite parking spaces. These are some renderings included in the proposal of what it will look like. I think that’s something that is much needed in our community.” “Creating jobs, creating training, on the job training. Because I live here, in Riviera Beach as well,” he said. “I do believe it will have a huge economic impact in my community. Lockhart-Mays is hoping that the proposal to rebuild the historic Crab Pot, where it once stood -would be approved by the Riviera Beach City Council Wednesday night. “We have a deficit of waterfront restaurants to come, dine, and just have a great time,” said Noble Lockhart-Mays. Riviera Beach City Council will be hearing comments from its residents, as they could decide Wednesday night whether or not to move forward with the plans to rebuild the legendary Crab Pot restaurant. Shuck Me - 9560 Feather Grass Lane, Fort Worth. “ always says he doesn’t care if they make money-he just wants them to be successful and to have good reputations and for people to come in and enjoy it,” Curci said. The Austin location will open before Christmas, and the Denton location will open in early spring. Shuck Me is opening two new locations in Austin and Denton, Curci said. And while the restaurant does not consider itself a Cajun restaurant, it offers a variety of Cajun items on the menu, such as Jambalaya. Shuck Me offers fried combo baskets, which include different ratios of catfish, shrimp and oysters.Ĭurci said he’s heard “more than once” that Shuck Me has the best lobster chowder in the world. Out of everything on Shuck Me’s diverse menu, Curci said they’re known for their fried catfish. “It is literally a passion project of Roger and Monica,” Curci said. Quirky name aside, Curci said what sets Shuck Me apart from other seafood restaurants is its authenticity, as the Haverkamps fish competitively and decorate all the restaurants with family photos and fishing decor. “And somebody said, ‘Hey, oh my gosh-that’s the name of your seafood restaurant.’” “He was with a bunch of people, and all he could think was, ‘Shuck me,’” Curci said. Roger got a call one day that one of his H&H drivers wrecked a brand new truck mixer, which cost about $300,000. The restaurant’s Fort Worth location became its third after the second opened in Hochatown, Oklahoma.Īs the story goes, according to Curci, the name “Shuck Me” came to be when the restaurant was still in the works. After a friend approached Roger about starting a restaurant, that building was transformed into the first Shuck Me restaurant, located in Southlake. out of a building right by his Southlake home, Curci said. “I was impressed.”īut before Curci came along and Shuck Me opened, Roger was running part of H&H Concrete On Demand Inc. “I thought, ‘OK, this is really something,’” Curci said. However, when Curci decided to check out the restaurant, he fell in love with it and the Haverkamps-so much so that he left his job as the vice president of operations for another restaurant in Fort Worth to serve as a chief operating partner for Shuck Me. ![]() “And I said, ‘Shuck Me? I’m not going to work for some place called Shuck Me.’” “He said, ‘Shuck me,’” Curci recalled hearing from his friend, whom he had not spoken to in 20 years. When a mutual friend of soon-to-be Shuck Me Seafood owners Roger and Monica Haverkamp first called Bill Curci years ago to help the Haverkamps with their restaurants, Curci said his first question was, “What’s it called?” ![]()
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