Spondivits
Seafood restaurant · Elmwood ·
Towering seafood buckets, chowders, and late-night plates until 4 a.m.
Towering seafood buckets, chowders, and late-night plates until 4 a.m.
"Sitting beneath the flight path on the northern end of Hartsfield since 1979, you’ve definitely driven by Spondivits and its bright neon sign and shark statue. Folks come for the award-winning clam chowder and overflowing buckets of crab legs. If you’re looking to hang around, sample the tropical drinks as it stays open until the eye-watering hour of 4 a.m." - Caroline Eubanks
"Spondivits has been a crab-cracking pillar by the airport since disco ruled the charts. Unapologetic about the sticky patio booths or the fact it’s hours from an ocean, Spondivits ain’t a vibe and feels kinda pricey for the divey atmosphere. But even in the dark dining space, we see why people still dig it here—the seafood isn’t bad. The steamed shrimp and crab bucket is filling, it’s flavorful, and it is pretty photogenic. And the surf and turf is generous. Spondivits isn’t the destination for a romantic dinner. But if you like your claws with a cold beer and Old ATL energy, you’ll love it here." - demarco williams, nina reeder, juli horsford, jacinta howard
"Once upon a time, a trip to this East Point seafood restaurant was essential for ATL cred. These days, the Spondivits crowd mostly falls into three categories. Atlanta dwellers who remember when Metropolitan Parkway was Stuart Avenue. Out-of-towners staying at nearby airport hotels who don’t realize there are other food options just a few blocks away. And people chasing a fairly decent seafood meal that comes with mystical "Old Atlanta" energy. The latter is still a viable reason to come here—especially if you're willing to pay $14 for a small side of steamed broccoli to get it. The servers keep the energy loose and comfortable, almost like they've been here as long as the wood paneling on the walls and are welcoming you into their home. The dining room, decked out like a ship’s galley, looks like it did decades ago. And with occasional DJs and late-night hours (open until 4am daily), the shabby shack can—and still does—get lively. video credit: Tabia S. Lisenbee-Parker photo credit: Tabia Lisenbee-Parker video credit: Tabia S. Lisenbee-Parker Pause Unmute And that's when it's even easier to overlook the sticky tables while you eat a basket of lightly battered shrimp. And the shrimp will be just fine. The gumbo should lose its "world greatest" menu description. And know that fries instead of packaged chips will run you a few bucks extra on your entree. If you're here for the full Spondivitz experience, you should absolutely get the seafood buckets. Before all the crab boil places came about, these steamed shrimp and crab platters carried this landlocked city on its back. Although pricier today ($62), they're still a good order—piled with Old Bay seasoning and drenched in garlic butter that'll make you want to ignore the wet wipes and lick your hands. Sure, the city's rappers may no longer be musing about eating at Spondivitz four times a week, but since it opened in 1979, this icon has been a part of Atlanta's cultural identity. So if you just want to kick back with a beer and a bucket and reminisce in a place that feels familiar, Spondivits is “Old Atlanta” enough to do the job. Food Rundown Fried Shrimp These are lightly battered and seasoned well enough that you can skip the cocktail sauce. Just know it will run you close to $35 if you swap packaged chips for fries. The World’s Greatest File Gumbo The roux is on the thinner side, but not bad, but far from its name. Skip and stick to the fried fish and buckets here. Shrimp & Crab Bucket You get a big bucket of flavorful steamed shrimp and crab for $62.99. Yes, it's pricey, but it’s one of the better picks here—good for splitting with your crew. photo credit: Tabia S. Lisenbee-Parker" - Jacinta Howard
Since 1979, this Southside landmark has dished towering seafood buckets, chowders, and late-night plates until 4 a.m. Featured by Explore Georgia and cherished by airport workers, travelers, and locals alike.
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