Ed’s Seafood Shed is back with a new location to great acclaim. Nick Dimario, who teamed up with “Panini” Pete Blohme nine years ago, is the Operating Partner. After lunch with John Nodar, one week after opening, Nick joined me to tell me about the move and new concepts in the works.

“It’s different than being on the Causeway, but we still offer great food and atmosphere that we remember before the fire destroyed the old establishment,” says Nick. “We’ve changed everything for the better, and all our dishes are made from scratch.” Prairie Filgo is the only server returning from the Causeway location.

When Pete and Nick bought the old Ed’s Shed on the Causeway three and a half years ago, they embraced all the former employees. From the beginning, Miss Mel had been at Ed’s and prepared everything, including the famous collards and turnip greens. She retired, and they had her retirement party at Moe’s BBQ in Daphne.

The new Ed’s Seafood Shed is located in the former Beef O’Brady’s in Spanish Fort, at the intersection of Hwy 98 and Hwy 90 at the top of the hill from the Causeway. The building was completely remodeled, and garage doors were added to open the place up on nice days. There is also patio seating out front.

I asked why they didn’t rebuild at the old location, and Nick said they tried hard to make it work, but at the end of the day, it just wasn’t a sound business decision. “When we bought the old Ed’s Seafood Shed, we purchased the property and the brand.” After they took over, profits doubled, but the facility was tired. “We made an operational decision to relocate.”

Now the reason we are here, lunch! The menu is inviting with all the old favorites, including the cole slaw Ed’s is famous for, and our server brought it to the table as we considered the offerings. I ordered the Crab Bisque while John had the Gumbo. Both were quite tasty. John had the Fried Shrimp Tacos for his entree and said they were delicious. I can’t resist the Shrimp and Oyster Combination Po’boy with southern greens, cheese grits, and hushpuppies on the side. It was all good.

The new location is off to a good start. “We are doing twice the business we were at the old location.” Nick quickly points out that they work hard to provide a learning environment for those wanting a food service career. “We operate on the four Ps principle,” said Nick. “People, Product, Professionalism, and Profit."

Nick and Pete have a lot more in store, with a new waterfront restaurant coming soon at the Lake Forest Yacht Club. It’s next to the new boat ramp, and the docks will be redone as well. “It will be 7000 SF with live music, misters, and their interpretation of fare from around the world,” said Nick. 

Check out Ed’s Seafood Shed in Spanish Fort, and look forward to the new establishment opening in late May or early June. Thanks, Nick!