Jules Restaurant

Established in 2003 by Executive Chef Julius Adam Sanders, Jules Restaurant is the standard for Ocean City fine dining. Located in a strip mall, don't let the exterior fool you, as a fresh menu that is elegant yet understated, classic yet eclectic, awaits you.  The chefs offer the finest local fare, proudly supporting local farms and watermen, in a warm and inviting atmosphere.

We decided to visit North Ocean City, MD for the weekend.  After driving all morning and then being greeted by cloudy weather that shortened our beach day, I was really looking forward to a good meal.  Keith secured reservations well in advance, so we had no problem being seated when we arrived.  The interior is clean with a large bar as the main focal point.  We ordered a bottle of 2013 Rodney Strong "Charlotte's Home" Sauvignon Blanc, Sonoma, CA to start.  This white wine was very crisp, full of citrus and effervescence. Not bad for a lower-priced wine.

A few of the night's appetizer specials caught our eye, so I ordered the Fried Green Tomatoes with Jumbo Lump Crab Meat.  It was a nice beachy twist to the Southern dish, though could have used a bit more salt.

Keith ordered the special soup of the day, Soft Shell Crab Bisque.  The bisque was thick and super creamy with a tempura'd soft shell crab on top.  Keith really liked it, as it had great seafood flavor.

For my main course, I ordered the Scallops that were seared over a bed of shrimp and asparagus risotto. The beurre blanc was very decadent, almost a bit too heavy. The scallops were super sweet and cooked perfectly.  There was Sriracha squirted on the corners of the plate, which was totally out of place and unnecessary.  I overheard the diners at the table next to us order the same dish and explicitly asking to remove the Sriracha.

Keith ordered the 9 oz Filet Mignon that came with steak butter, roasted garlic mashed potatoes, and vegetables.  The steak was slightly overcooked to his liking, yet was seasoned well.

Overall we had a nice first dinner in North Ocean City, MD.  I appreciated the subtle twists to traditional seafood cuisine and the highlights of fresh local fare.  This restaurant is reminiscent of some of our favorite upscale-casual spots in Anna Maria Island.

Total Rating: 3.3
Food: 3.5, Price: 2.5, Service: 3.5, Ambience: 3, Accessibility: 4.5

What I ate:

Fried Green Tomatoes with Jumbo Lump Crab Meat

Scallops
seared large sea scallops over shrimp risotto with Sriracha

Plus Keith ate:

Soft Shell Crab Bisque

Filet Mignon
with steak butter, roasted garlic mashed potatoes, vegetables