Onsite parties or group events are strictly prohibited. The provision of housing is linked to their trade, business, or profession.
#Seacrets ocean city professional#
This property is managed by a professional host. Special requests can't be guaranteed and may incur additional charges. Special requests are subject to availability at the time of check-in. You will receive an email from Vrbo with a link to a Vrbo account, where you can change or cancel your reservationīe prepared: check the latest COVID-19 travel requirements and measures in place for this destination before you travel.Ĭharges for extra guests may apply and vary according to property policy.Ī cash deposit, credit card, or debit card for incidental charges and government-issued photo identification may be required upon check-in. This property is managed through our partner, Vrbo. Onsite parties or group events are strictly prohibited Special requests are subject to availability upon check-in and may incur additional charges special requests cannot be guaranteed Government-issued photo identification and a credit card, debit card, or cash deposit may be required at check-in for incidental charges We do a different catch every night, different soups every day.Extra-person charges may apply and vary depending on property policy When September hits it’s a whole other ballgame. Guests can enjoy American meals at Dry 85 Oc within 5 minutes walk of the accommodation. Breakfast is offered in the restaurant every morning. Also, the Pay-as-you-go Jolly Roger Family Amusement Park is placed a few steps away from the property. “Like any business in Ocean City, the summertime is when we need to make our money to survive,” Shirk said. The hotel lies nearly 2.8 miles from the center of Ocean City, providing quick access to Ocean City. It’s the offseason that he gets to flex his culinary muscles a little more. Also the assistant general manager, Shirk has some other duties during the summertime and cooks mostly during weekend lunch and dinner rushes. In the summertime, when the lines are long and the drinks flowing, it’s a bit too busy to mess around in the kitchen.īusy enough that Shirk isn’t in the kitchen as much as he used to be. After September is when Shirk gets to do more experimenting. The menu changes twice a year, in May and September. 100 Guaranteed Tickets For All Upcoming Events at Seacrets Available at the Lowest Price. “They’re not going to get bar food when they come here. “We just want to make sure they know that when they’re coming here to eat - they’re going to get a great cold drink or a frozen drink - if they want to get a meal it’s going to be a quality meal,” Shirk said. Shirk said the menu has adapted to industry trends over the years and now is very gluten-free friendly and allergen-conscious. Shirk pointed to the daily local seafood deliveries and the hand cuts of certified Angus beef. That and the quality of food being served. That commitment to perfection, Shirk said, is a way Seacrets tries to elevate the culinary experience and stand out in a place famous for its nightlife. “Everything is Leighton-led,” Shirk said.
When Moore travels without Shirk, he’ll send pictures to his chef of what he’s eating. Moore has taken Shirk on research and development trips to Jamaica, St. READ MORE: All in the family at Barn 34 in Ocean City
The Caribbean-inspired menu features plenty of favorites like jerk chicken, a Jamaican Po’Boy and plenty of seafood between the raw bar, fish tacos, tuna steaks and more. Now, there’s more than a dozen things people can get that serve as a starter or appetizer. Since the 90s, Seacrets, which went to a year-round operation during Shirk’s first few years, has seen a total overhaul of its culinary program with Shirk, who will be 44 in a few weeks, and Moore at the driver’s seat of that change. It’s definitely second to the entertainment and the bar side of Seacrets. We have come a long way in the last, say, 10 years as far as getting the food information out there. “No matter what we do,” Shirk said, “no matter the type of food or quality of food we put out, Seacrets is just always going to be known for the entertainment, the party side.
So when asked, chef DJ Shirk, who’s been working inside the Seacrets kitchen in some form or another since 1992, can only shake his head with a wry smile.
#Seacrets ocean city full#
Sometimes, on holidays especially, the line extends around the block, as hundreds or thousands await the summer oasis that is Ocean City’s most famous hangout, the sprawling waterfront bars, restaurant and nightclub.Īnd if you went up the line, you’d probably find a staggeringly low percentage are there for the food or even plan on eating at Seacrets that day, at least not a full meal. There’s a line outside Seacrets nearly every morning on 49th Street before doors open at 11.
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