All come with unusually fresh, well-cooked vegetables. Try the gumbos and oyster stews when it's cold outside, and the cool salads and ceviche during the dog days. This is top-dollar seafood and well worth it. Beer and wine. Before seafood went yupscale, you ate it in fish markets, ordered straight from the counter with no frills.
New location serves the same menu and neighborhood.
Fresh whiting, sea bass, salmon and snapper, plus oysters, shrimp, crab and conch, raw or cooked to order in sandwiches, dinners or to go, broiled, steamed or, best of all, fried. Kitchen specializes in grilling, tropical garnishes and great salads and light fare, and an elegant Sunday brunch. Homegrown chain specializes in low frills and fresh seafood with creative sides. Grilled fish, u-peel shrimp are always good. Bargain prices draw lines, and the wait is worth it.