Chuck-a-Muck's is secret oasis for delicious seafood

By Holly Van Auken

When the owners of Captain Chuck-a-Muck’s Sandbar and Grill added “Secret Hideout #2” to their name,  they weren’t kidding.

Located on Jones Creek in a teeny Isle of Wight County town called Rescue, Chuck-a-Muck’s is one of those middle-of-nowhere places that keeps drivers asking, “Are we going the right way?” – even with a GPS on board. And on a second trip out.

But its location isn’t too much of a mystery. Not only did my husband, Lance, and I nab the lone parking spot left last Thursday night, but we also scored the last seats – a two-top bar-height table overlooking the water.

With an entry sign that states “No neckties,” the vibe and the surroundings are super chill. Wait staff clad in T-shirts and shorts sashay around the deck with food on black disposable plates and drinks in white foam cups, setting them on tables topped simply with a candle and a beer six-pack carton filled with condiments, straws and a prayer menu – a collection of simple blessings for folks interested in giving thanks for their grub.

The upbeat server tag team of Mike and Jackie (a trainee) greeted us and quickly delivered water and a bottled Landshark Lager ($3) and took our order for the Captain’s Chunky Crab Dip appetizer ($7.95), served cold in the summer (our version) and hot in the winter.

A plate of corn chips with a small bowl of dip that resembled a mix of salsa and sour cream arrived in no time. Strings of crab flecked the creamy, slightly spicy dip. Lance dug it, but I prefer the rich, cream cheese-y stuff with big hunks of crab served with warm baguette slices.

For dinner, Lance resisted the fried bologna sandwich ($6.95) and ordered the jumbo lump and back fin crabmeat au gratin dinner ($20.95). I considered the mahi fish tacos ($10.95) but instead opted for the captain’s fried seafood feast ($28.95) – fish (mahi this night), crab cake, deviled crab, three shrimp, three scallops, two oysters, two hush puppies and two sides.

Lance’s cheese-topped crab meat was served aboard a ceramic boat atop a bright plate, and next to a scoop each of his chosen sides – slaw and coconut Caribbean rice. While he wasn’t thrilled with his crab – he expected the “au gratin” meant cheese would be folded into the meat rather than baked on top – he loved the sides and the sweet hush puppies. I thought the crab was fabulous – fresh, rich and buttery.

My seafood combo arrived on a huge plastic platter, complete with a piece of white bread under the scallops (to sop up any juices). I, too, ordered the Caribbean rice side (yum!) along with corn and butter beans (double yum!).

The generous plank of mahi was one of the finest pieces of fried fish I’ve ever tasted. But the scallops, plump and moist all the way through, completely blew me away. The lightly breaded shrimp were also fabulous, spiced and cooked perfectly. The rest of it – oysters, crab cake and deviled crab – was OK in comparison.

Before our tanks were full, we asked to box up the leftovers, since we had perused the desserts – listed first on the menu (smart!) – before eating a thing. We tackled the peach cobbler ($6.95), a bowl full of warm, fresh peaches nestled in a soft crust and topped with a softball-size scoop of vanilla ice cream. It was a fine finish.

Next time we’re angling for some fresh fish, we’ll make the drive to Chuck-a-Muck’s – hopefully in time to watch the sun set. That is, if we can find the place again before dark.

Holly Van Auken, hvavb74@gmail.com