He made a scratch-made remoulade sauce, which is a garlic-based sauce using homemade mayonnaise that we still make today. [We also have] our stuffed shrimp, which is made with a very unique crabmeat and onion stuffing. We still use our original recipe. Our Christie’s Pride is a fillet of flounder with a wine, butter, seafood stuffing. You’ll find it on some of our old menus that we have on the walls here, too.
We have stuck to our roots. We have original menu items, but over the years we have added different varieties of fish. We have added other shrimp items. We’ve incorporated some of our Greek heritage into the menu, and we also have some Cajun-inspired seafood dishes.
What was it like growing up in the restaurant? When did you step into your current role as general manager?
All of my siblings, we all grew up in the restaurant. We worked at the restaurant, our life was the restaurant. As a young girl, I remember coming here with my dad. I would be peeling shrimp, or folding to-go boxes, or whatever—I’d just find something to do at the restaurant.
When I was old enough, I could be a busgirl in the front. Then at some point, I was the hostess. As time went on, I moved into more responsibilities. I would take over the ordering for my dad, or when we needed upgrades with technology, I took over that project. I was involved in every aspect of the restaurant.
