Fibber Mcgees

06/12/2026

Did you kno… ok not doing that again. BUT, the “mastermind” behind the some of the goofiness is now officially on payoll

Come say hi

Do not give him ideas

06/04/2026

Did you know? Did you know that when change oil in fryer every day fryer oil change? This um, this because when change oil in fryer every day oil in fryer make food taste better. Did you know?

BTW, this fryer is 18 years old, and that’s what it looks inside; there’s a reason for that

06/02/2026

04/21/2026

You don’t need a gyro today… but you’re going to want this one.

Juicy, perfectly seasoned lamb—crispy edges, tender center—wrapped in warm, pillowy pita. Fresh crunch from lettuce, tomato, and red onion, finished with a cool, creamy, homemade tzatziki sauce that ties it all together.

And yeah, there’s a side of crisp, tangy slaw made with Hellmann’s (miss us with those generic substitutes).

It’s messy in the best way. It’s bold. It’s the kind of lunch you think about tomorrow.

Come hungry.

04/17/2026

You asked us to bring it back. We listened.

Antibiotic-free grilled chicken. Fresh greens. Mandarin oranges. A little crunch.
Nothing complicated, just done right.

If you’re trying to behave… this is the move.
If not, Larry’s Famous Chicken Wings are chicken too.

04/16/2026

If you’re in town thinking about getting fried seafood, there’s a reason the fish and chips is our best seller

Just sayin’

04/16/2026

No cap, those old bushes never looked right

Sometimes you just do improvements to make it look nicer

Pretty happy with the outcome, especially now that the roses and jasmine are taking off

04/15/2026

About a month ago we decided to reimagine our crab cakes—now done in a more traditional Maryland style—packed with crab and finished with just enough crisp for texture

Jumbo lump. Light touch. Golden finish.

Served simply, because they don’t need much else.

No fluff, just lump

04/08/2026

Do you want to talk about scallops?

Of course you do. Everyone wants to talk about scallops.

Specifically: why ours still taste like scallops and not a science experiment.

Let’s rewind to 2023, when scallops cost us… honestly, a charmingly low amount compared to today. Like “wow, remember when eggs were cheap” energy.

Fast forward to now: our scallop cost is up 110%.

One hundred and ten percent.

Which, in restaurant math, is the part where you either panic, cry a little, start making “creative decisions,” or keep it moving.

We had options.

Option 1: Buy the chemical-packed scallops.
You know the ones—hold extra water, refuse to sear, and come with a subtle hint of “why does this taste like soap?”

Option 2: Find a cheaper dry-pack supplier.
Save some money, lose a lot of flavor. Kind of like switching from real butter to that ridiculous “I Can’t Believe It’s Not Butter” spray commercial—you know, Fabio in a tux.

Option 3: stay the course.

Guess which one we picked.

We stuck with the same scallops—firm, naturally sweet, and actually capable of getting that perfect sear—while our cost doubled.

And before you ask:
No, we didn’t “make it up somewhere else.”

We didn’t mess with the fish and chips.
We didn’t downgrade the shrimp burger.
We didn’t play games with the grouper.

And we’re definitely not messing with the scallops.

Here’s the part we’re supposed to say more delicately, but where’s the fun in that:

Our scallop appetizer is the same price it was in 2023.
Our scallop dinner is up less than 10%.

So no, this isn’t a plea for a gold star.

It’s just a friendly heads-up that:
we see what’s happening out there,
we know what corners look like,
and we’re not cutting them.

No credit card surcharges.
No mystery shrimp.
No sad scallops that make people sad.

We’re good with that.