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    Kelly's Inn

    3.5 (30 reviews)
    Open 12:00 pm - 9:00 PM

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    Attacking the (large) blue crabs!
    Kathleen W.

    I attend a conference that has been in York, PA for several years now. About 10 years or so ago I discovered Kelly's when I was looking to see if anywhere in York had Blue Crabs. We've been going each year ever since (except for the past 2 since the conference didn't happen in 2020 and I didn't attend in 2021). The crabs are always fabulous. You can get half dozens as well as dozens. The prices seem in line with what I would expect (it's market price.). I usually get the spinach salad with WARM bacon dressing that is always tasty. My friends are normally very pleased with their meals. There are two sides. The lounge side and the restaurant side. The lounge side opens earlier but allows smoking and you must be 21+ to be in there. The restaurant opens at 4PM (3PM on Sunday)

    Ken J.

    Great crabs, great service- this is where we stop on the way to Orioles games. One side is a nice seafood restaurant the other a bar

    a plate of crab legs
    Tracey M.

    Best place in York for hard shells. Good place to just sit back relax with a brew and crabs. They will be gone before you know it.

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    11 months ago

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    3 months ago

    Food not of the best quality like it was a couple of years ago. Crabs are cooked to long and dry.

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    2 years ago

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    1 year ago

    A planned evening out on Memorial Day weekend. We preordered our crabs. They were so good! The server was very attentive to our needs.

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    2 years ago

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    7 years ago

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    2 years ago

    Favorite bar, hope I'm welcome again soon. Beers cold, ash trays plentiful. Jack fire always on deck

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    3 years ago

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    13 years ago

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    7 years ago

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    3 years ago

    Hard shells are great. Friendly staff. Bar atmosphere, no frills, just good food. Yummy!

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    5 years ago

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    11 years ago

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    9 years ago

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    Rockfish Public House

    Rockfish Public House

    4.3
    (263 reviews)
    2.2 mi
    $$

    Fantastic from appetizers to desserts. I was there for a private dinner meeting. It was held…read moreupstairs. The server did a great job with making sure that our drinks were filled, and we had to go boxes and brought our food out in a timely manner. Some of the appetizer choices were the calamari, fried kale and crab claw lollipops. All three were absolutely outstanding, and the portions were large. For dinner, our choices are rockfish, lobster, mac & cheese, filet mignon, or grilled chicken green curry. Again, the portion sizes were large and everyone enjoyed their meals. We were able to choose from a flourless chocolate torte or cheesecake. I forgot to mention that the Caesar salad was so fresh and the dressing was outstanding. I would like to come back and experience the restaurant and their entire menu. The upstairs had a fun, urban feel with a fireplace and a cool bar. We felt comfortable and it was a fun vibe.

    Darwin would be displeased with you. As am I, because it's never good to have a tired teacher…read moreresearch any kind of history on her day off. You see, back in 17th century England, private houses would open their homes to the public and sell food and beer. Hence, public house. Over time, they dropped the "lic house" and just called them pubs. Because you never dropped the "lic house" makes me think that you haven't evolved like you should have. And frankly, your food is proof. In fact, it even made me nostalgic. But not in the way you might think. You see, I loved making fun food concoctions when I was a kid. My sister and I would watch this corny show called "Zoom" on Maryland public television, where the kid hosts would make recipes sent in from all over the country. We'd make homemade peanut butter cups using Jif and semisweet chocolate chips. Or weird sandwich combinations like pickles and potato chips and cheese and jelly. The seafood egg rolls weren't the worst part of my meal, but they were definitely sophomoric--as if a kid chef-in-training was asked to whip something up from Chinese food leftovers. Seafood should never taste fishy, yet these did. One bite hit me like something that had been sitting a little too long above the waterline. Not to mention, they were laying on a greasy glob of some mayonnaise accompaniment disguised as a fancy garnish you'd see on MasterChef. One word: Ick. The ahi tacos. Oh boy. My mind fills with seawater the moment I think of them because they tasted as if they had been fished right out of the ocean and then placed on my plate. They were wet. Soaked. Drenched. The gelatinous seaweed clump on each taco wasn't culinary-forward, just unappetizing. I took one bite and wished I could spit it back out, but I reluctantly swallowed it. My esophagus is now aquaphobic thanks to you. The moment the coconut jasmine rice hit my mouth, my tastebuds took the red eye to the coconut tree haven of the Maldives. Normally, this wouldn't be a bad thing, but the rice and coconut had no cohesion. It tasted like my younger self dumping a handful of shredded coconut--the sweetened kind my mom kept in the pantry for the wool on her Easter-shaped lamb cake--into a cup of microwaveable rice. The only redeeming aspect of our meal was your kind, charismatic waiter. He was lovely in every way--attentive, sweet, and helpful. He would have been an incredible host on "Zoom." If only his personality made the food taste better. For your sake, I hope you learn to evolve your kitchen's offerings beyond the amateurish trio I experienced. If not, your restaurant's bones may end up fossilized alongside every other place that couldn't adapt.

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    Rockfish Public House
    Strawberry 75

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    Strawberry 75

    Kelly's Inn - seafood - Updated June 2026

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