Jakes has prided itself since 1988 in preparing fresh, quality seafood using old family recipes and, obviously, some twists on newer menu items. We pride ourselves in the fact that 95% of the food in our restaurant is homemade and prepared to order. We opened up with a philosophy of serving old Baltimore-style seafood using the best ingredients while trying to assure that our guests get a value for their dollar. As the owner/operator of Jakes Seafood, I am constantly in the kitchen to ensure the consistency of freshness and quality is maintained, hand-selecting every ingredient that enters the building. Our shrimp and scallops are hand-breaded daily with our own breading that is made in-house. Our Maryland Crab Soup is a recipe that goes back to 1929 to my grandfather (Jake Schneider of the original Jakes Seafood in Baltimore). Our Famous Seafood Bisque that guests rave about (some say is the best they’ve ever had) is a recipe that was created in our first year in 1988 by my mother and business partner, Rosemary. The bisque is a rich, cream-based soup with scallops, shrimp, lobster, and crab: thick and rich. The Yellowfin Tuna and Rockfish come to us fresh from local vendors and usually the fish is caught in the mid-Atlantic area.