Restaurateur Al Jordan’s devotion to the restaurant industry stems from his genuine excitement for his business. Jordan has applied his enthusiasm and innovative approach to the hospitality business for the past ten years at Jordan’s Rooftop Restaurant. Jordan’s Rooftop is located on the top floor of the Fenwick Inn at 138th St. and Coastal Highway in Ocean City.

Jordan uses a carefully blended mix of entertainment, great food and casual atmosphere to attract and hold a group of loyal followers. In the upcoming weeks there is featured entertainment to celebrate 10 years of dining and entertaining excellence at Jordan’s Rooftop. The program is aptly named, Jordan’s Rock and Roll Hall of Fame Entertainment Series.

Michael Hoover, the renowned Elvis impersonator, brings the King to life in his “Memories of Elvis” show for Elvis Weekend on Saturday and Sunday, July 28-29 at 8:45 and 10:30 p.m. Chubby Checker performs at Jordan’s Rooftop Restaurant on Tuesday and Wednesday, August 7 and 8 with shows at 8:45 and 10:30 p.m. Checker is the originator of the Twist, the Pony, the Fly, the Freddy and the Hucklebuck. Hoover and Checker are part of the musical celebration at Jordan’s Rooftop to help honor “10 years of dining and entertaining excellence.”
Jordan’s Rock and Roll Hall of Fame Entertainment Series is Ocean City’s longest running entertainment series that features the great names of the entertainment business. For Al Jordan, this is one of true pleasures of owning and operating Jordan’s Rooftop Restaurant.

These artists and others have returned for several seasons to perform at Jordan’s Rooftop. Al Jordan has had the chance to get to know many of them quite well. “Chubby Checker is my favorite entertainer because he is a wonderful person and a great performer,” said Jordan. “The audience loves Chubby and he appreciates the acclaim he receives.”
The excitement of hosting such shows has not affected Jordan’s main goal. “It is amazing to me that I have had some of the most famous rock and roll groups play in my restaurant. Over the years, however, I have found that my main concern is making sure the customers are being taken care of. Every now and then I’ll catch a show,” said Jordan. “The Platters do a fantastic job performing; they are another great band from the past. The Platters still pack them in today because they have maintained their talent and ability to please an audience.” Jordan also makes sure he models their “pleasing-power” in the service he provides in his own business.

“Herb Reed, one of the original Platters, has shared some very interesting stories from performing for so many years. He knows Diana Ross and other notable entertainers. He has told me some stories of his travels on the concert circuit. He is probably the most interesting entertainer to talk to because he has seen it all,” said Jordan. “When you’re dealing with people, especially entertainers, there is always something going on.”
Although the restaurant industry in Ocean City is highly competitive, Jordan was able to make his mark early at Jordan’s Rooftop Restaurant.

“I really surprised myself the first year and each year thereafter has gotten better,” said owner Jordan. “We offer a menu selection that includes reasonably priced items, high quality products and an atmosphere which appeals to families. This combination seemed to hit a responsive cord with those who visit Ocean City.”
A seasoned hospitality veteran who started out in the kitchen at the age of 16, it was right after his 23rd birthday that Jordan decided, “If I am going to stay in the restaurant business, I am going to try to be the best.”

At that time the former engineering student noticed that the field was getting exciting. “Theme restaurants were popular, the food was becoming fun and chefs were getting really creative,” said Jordan.

“I put my civil engineering degree on hold and concentrated on going to seminars and workshops to gain more knowledge about the restaurant business,” said Jordan. “I approached the field with my eyes wide open.”

Although the restaurant industry was not one of Jordan’s earliest childhood dreams, he became enamored with the field while working as a bus boy in one of the first landmark restaurants in Fenwick Island.

“My passion for the restaurant business actually evolved at the age of 16 while I was working at The Lighthouse Restaurant in Fenwick Island,” said Jordan. “The restaurant business opened my eyes to a whole new way of life.”

Jordan has gained much of his restaurant knowledge from “hands on” experience. As a former general manager and vice-president of a locally famous restaurant group and as an imaginative independent restauranteur, the prolific Jordan had a guiding hand in founding eleven different restaurants.

Each restaurant had a unique concept and fare. “The food varied according to customer demand,” said Jordan.

These experiences taught him many important things about the restaurant business. “During a period of expansion, we were operating five restaurants at one time. We realized that you can only be in one restaurant at a time, so we decided to scale down our operation by selling some of the restaurants,” said Jordan. “We were then able to concentrate on one or two and do a better job at them. Because of Jordan’s depth of restaurant experience, Jordan’s Rooftop is his greatest masterpiece. “I pulled a little from each restaurant. I really thoroughly enjoy cooking and putting together meals, and then hearing comments from my customers,” he said. “I have learned that if the product and service are not there, people will not come back because of the fierce competition in the restaurant business.”

Jordan celebrated those “great years” by showcasing “the new look” of Jordan’s Rooftop Restaurant with a new contemporary decor.

Jordan’s Rooftop features a variety of specials ranging from seafood to snacks. The rooftop restaurant offers both lunch and dinner selections containing salads, soups, platters and entrees featuring shrimp, pasta, beef, chicken, prime rib, and sandwiches.

One of the most popular appetizers to get started with are the Pennsylvania Mushroom Caps stuffed with a generous portion of Crab Imperial. Daily soups include Maryland Crab that consist of crabmeat combined with seasonal local garden vegetables. Another favorite is a steaming crock of onion soup topped with melted Provolone cheese.

Salads include a Caesar salad with chilled Romaine lettuce with homemade croutons and Caesar dressing, and also the shrimp salad with large pieces of shrimp combined with seasonings and dressings to enhance the flavor of shrimp to its finest, served stuffed in a tomato.

A favorite platter featured at Jordan’s Rooftop is the Seafood Feast, broiled or fried, which includes fresh broiled flounder, scallops, crab cake, shrimp, and steamed clams. All platters are served with fresh baked breads and two sides that include applesauce, baked potato, French fries, homemade coleslaw, or vegetable du jour.

Lobster Platters and Combos are also available. Two of the featured platters are Lobster Combo I, containing rock lobster tail, crab cake, scallops and flounder, all broiled; or Lobster Combo II, featuring broiled rock lobster tail, two broiled stuffed shrimp and steamed clams. Each dinner entree is accompanied by homemade fresh baked breads and a choice of regular, shrimp, or crab Caesar salad, or a tossed salad and one choice of French fries, baked potato, Cole slaw, applesauce, or vegetable. Some entrees include broiled lobster tail which can be stuffed with the crab imperial with seasoned crabmeat broiled to perfection. Other menu items include Maryland crab cakes and the broiled seafood medley with a 4 oz. lobster tail, scallops and shrimp broiled in wine and butter.

Daily selections of fresh fish are offered that can include Mahi Mahi, Tuna, Swordfish, Salmon, and Flounder. These can prepared broiled, blackened, Cajun blackened or fried. Another specialty is the half-pound of spiced steamed shrimp served with cocktail sauce.

Filet Mignon and the Porterhouse steak are two of the beef items on the menu. The Filet Mignon is a 9 oz. choice center cut topped with fresh sautéed mushrooms and the Porterhouse is 22 oz. of the finest cut of aged beef, succulent and tender, cooked to perfection that can be charbroiled or Cajun blackened. The Prime Rib and Stuffed Shrimp Combo is another favorite with a 7 oz. rib and stuffed shrimp topped with crab imperial. Guests can also try the Chicken Imperial that is b