My family started in the seafood business along Maryland’s Chesapeake Bay around the turn of the century with my grandfather’s crab processing plant, A.E. Phillips & Son. In 1956 my parents, Brice and Shirley Phillips, along with my brother Jeffrey and me, moved to Ocean City, Maryland. It was there that we opened a small carryout restaurant called Phillips Crab House as a way of selling excess crabs from my grandfather’s plant. Business grew quickly and the once small carryout grew into a two-story restaurant seating 1400. No matter how much time goes by, I can still remember our early days when my brother and I would help Dad steam crabs, taste Mom’s new recipes or sit on the front steps proudly calling in that another guest was coming for dinner.
Over the past 50 years we have grown our company by leaps and bounds, both within our Mid-Atlantic home base and along the East Coast by holding fast to these simple principles: serve the freshest, finest seafood available, provide outstanding service, and create a memorable dining experience for our guests.
Mom, Dad, Jeff, and I see nothing but continued success in our future with the help of our devoted management and staff.