Ocean Odyssey Seafood Restaurant
Travis Todd was 5 years old when his family’s Ocean Odyssey Seafood Restaurant
was built. But his family’s connections to local seafood go back even further, to 1947, when the family started a seafood and packing and distributing business. Today they still use primarily their own house-picked crabmeat in dishes from crab cakes to crab tater tots. (Plus, of course, steamed crabs). Chef Travis is big on sourcing local food—the oysters, bread, produce, bison, ground beef, and more in Ocean Odyssey’s dishes all come from Dorchester County businesses. “I’ll call the fellas down at the oyster farm and they literally pull them out of the water while we’re on the phone, bring them in, and they’re served that night. It doesn’t get any better than that,” he says. Ocean Odyssey is also known for serving up a selection of lesser known and more sustainable species of fish, as well as a range of craft brews.