Friday, January 19, 2018

757 Crave on the Harbor

October 5, 2015 by · Leave a Comment 


Lower Chesapeake Bay boaters have frequented 757 Crave on the Harbor for years, enjoying the delicious, eclectic menu, casual atmosphere, and attentive service. The marina restaurant is located at mile marker 0 on the Intracoastal Waterway, halfway between Maine and Florida in Portsmouth, Virginia, and sits at the end of the main dock at Tidewater Yacht Marina.

Transient boat slips are available at the full-service, year-round Tidewater Yacht Marina in the Old Towne District of Portsmouth. Along with dining at 757 Crave, boaters can catch a water taxi, ferry, cab, or bus to downtown Norfolk and beyond for a weekend of wonderful sightseeing. Since the restaurant is located in a harbor bustling with activity along the Elizabeth River, exercise caution as you enjoy the sights of naval ships from the nearby Norfolk Naval Base and all varieties of commercial and pleasure craft darting here and there.

The second-floor restaurant has two dining rooms. One offers a view of the marina and a full bar; the other has a breathtaking view of Elizabeth River Harbor. The packed bar is lively; bartenders are hip and friendly navigation guides.

Breakfast, lunch, and dinner are offered at 757 Crave, and the food is fresh and expertly prepared. Prices start at $4.95 for adults and $3.95 for kids for breakfast and lunch. Dinner entrées start at $12.95.

Rohn Sitjar, chef and owner, says his guests rave about the freshly prepared salmon, tuna, and crab cakes, which he bills on his menu as “second best in the world; everyone else can fight over number one.” Also on the menu are southern delights such as fried chicken and cheddar jalapeño waffles with pot pie sauce. There are fish tacos, wraps, and burgers, plus a special seafood macaroni and cheese. The chef advises that he welcomes special requests and will gladly accommodate vegans, vegetarians, and gluten-free diets.


757 Crave on the Harbor
10 Crawford Parkway, Portsmouth, Virginia

Review and photo by Erik Speer

Comments are closed.