Geared to normal human capacity, it trots out three each of golden-fried shrimp and scallops, as well as deviled crab, a mullet filet, fries, slaw and a couple of light, slightly sweet hushpuppies. In each, two large shrimp flanked savory crab stuffing, the faintly smokey flavor of which hinted also of tomato. We'd have re-ordered it in a wink but, sadly, for review purposes we'd been there, done that. It's a chocoholic's fantasy and a Barwick's exclusive. If you can resist temptation like that, you might like something called Almond Joy, which fills a graham cracker crust with coconut cream and tops that off with chocolate and almonds.
Service is paper-napkin casual, but servers are numerous, helpful and quick.
Ashby Stiff is a veteran faculty member and founding director of the European Study Program in Hospitality Administration at Florida State University. A specialist in international, cultural and ethnic foods, he also has done extensive stints in hotel, club and resort management in his native Baltimore and in Washington D.C., Montana, Wyoming, Florida and the Caribbean. Handily, one of his degrees is in writing, from the Johns Hopkins University. Back to top. The Tallahassee Democrat and may not be republished without permission.