Captain's Table - Moline

We really enjoy The Captain's Table. It's always had great food and about the only place on the river in the Quad Cities. Really nice seafood selection but I always go for the steaks. Highly recommended!

The experience was totally not worth what we paid for. Food was less than average, the layout and service was poor. I will never eat there again.

On a beautiful evening (August 5, 2010), we made our way to the Captain's Table. The outdoor area was beautifully positioned next to a marina, and the interior had been updated to be bright and inviting, showcasing fantastic views. Bravo to them! Since the menu did not feature my usual sirloin, I considered trying their shrimp or steak bruschetta instead. The waitress informed us that both were excellent and filling, but then she mentioned a special: all-you-can-eat fish and chips. My gastroenterologist would likely tell you that my days of all-you-can-eat are behind me, but I had been searching for good fish and chips in the Quad Cities since moving back 14 years ago, so that’s what my mother and I ordered. My wife chose a haddock dish called The Imperial, and my two-year-old son went for shrimp and macaroni and cheese from the kids' menu. When the food arrived, I was disappointed to find the fish to be quite awful, a sentiment echoed by my mother and wife. It was the most flavorless fish I had ever tasted, and I’ve tried many in my quest for decent fish and chips. I tried to revive it with salt, malt vinegar, and a dip in either ketchup or the horseradish/tartar sauce, but it remained dry, which is a cardinal sin when preparing fish. It felt like eating fried cotton. After a couple of pieces, I realized I was only using the fish to transport condiments to my mouth and couldn’t eat anymore. Even my German-born, 91-year-old mother, who I’ve never seen eat ketchup, asked, “Could you pass the ketchup?” That summed up the experience. When our waitress walked by and casually asked how everything was, I had to tell her it was the worst fish and chips I had ever had. She saw my plate of fish set aside from my main dish but didn’t respond. She walked by several times while I only ate the $12.99 French fries and coleslaw (both of which were good) but remained unhelpful. My wife enjoyed her haddock, but it was served over something that had an undesirable pasty texture. The highlight of the meal was my son's kiddie meal. Thankfully, he filled up on salad and bread, allowing me to steal some of his macaroni and cheese and shrimp. The macaroni and cheese was creamy but low on cheese, resembling a white sauce with just a hint of cheese. The shrimp, however, was fantastic. Our family typically avoids deep-fried, breaded shrimp because it masks the natural flavor, but the Captain’s Table’s shrimp had a delicate, crispy, translucent coating that was quite good. At least I didn’t leave hungry. To top it off, when I finished my iced tea, I noticed a three-inch crack running horizontally around the middle of the glass right when they asked if I wanted a refill. I pointed out the damage and declined the refill. In summary, a waiter or waitress serves as the link between the customer and the kitchen or management, so any issues that arise should be their responsibility to address. My mother and I ended up paying $25.98 for French fries, coleslaw, and condiments, and we expressed our disappointment, but nothing was done. A good restaurant would have handled the situation differently—perhaps with a discount, a replacement, or some acknowledgment of the problem. If our waitress failed to inform management about our dissatisfaction, then the establishment is only at fault for hiring and training unprepared staff. I could have asked for a manager if I wanted to pursue the matter further, but I didn’t feel I should have had to. We left without a tip, and none should have been expected. The setting was beautiful, both inside and out, and the shrimp was great. Maybe after I calm down, I’ll stop by again to try the bruschetta, which looked appealing.

The house salad and breadsticks were quite good, and our server, Whitney, was fantastic. For our main courses, she ordered the Seabass, while I chose the platter that included shrimp scampi, scallops, and broiled salmon. The menu mentioned a lemon butter sauce, but we were surprised to find each dish served in its own bowl overflowing with lemon butter sauce! Wow. Has anyone ever cooked without butter in that kitchen?! The seafood was just okay, lacking in freshness. Sorry to say, it was not the amazing culinary experience I was hoping for. It was more like a butter overload!

As for the lobster, it was incredibly tough and chewy—I’ve never experienced lobster like that before. Later, when Kim came back to check on us, my husband and I shared that we didn’t find the food very good. One of our friends chimed in that we were not impressed, to which she responded with a disdainful look and walked away without saying anything. I considered asking to speak with a manager, but the atmosphere was nice, and I didn't want to cause a scene. Typically, my husband and I tip around 20%, but we were so dissatisfied that we left no tip at all.