About Phillips

The 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.

In 1956, the family created a built-in market for their surplus crabs by opening the first Phillips Seafood Restaurant in the seaside town of Ocean City, Maryland. Business grew quickly from there, as the family expanded into new locations and launched into new markets.

From our very beginning, we’ve focused on bringing the culinary traditions and welcoming hospitality of Maryland’s Eastern Shore to our guests. Phillips knows there is no replicating authenticity. Many of our recipes are generations old, passed to our chefs straight from the kitchen of Shirley Phillips.

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.


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