Phillips seafood tradition started a century ago on Hoopers Island, where the A.E. Phillips & Son processing plant sourced wild crabs, fish and oysters in season from the Chesapeake Bay. In those early days, the fresh seafood traveled by steamship daily to Baltimore, where it was bound for local restaurants and fishmongers. Over the past 100 years, we have grown our company by leaps and bounds by holding fast to these simple principles: serve classic seafood favorites, provide outstanding service, and create a memorable dining experience for our guests.