Best Raw Bar
In 1992 Hurricane Andrew destroyed the original O.C.O.C. (or O.C. for short), then located on Old Cutler Road. But fisherman Mike Pace soon resurrected his pub-style restaurant a few miles west on a busier strip. Oyster lovers will be merry as clams during happy hour (4:00 to 7:00 p.m. daily) when draft beers are $1.50 per glass and the rocklike mollusks are $4 per dozen (usually the fee is $7 per dozen). Executive chef Kevin MacWhinnie and owner Mike Pace conduct meticulous inspections to keep bad oysters at bay, assures hostess Ivonne Bley. "They're really picky," she observes. "They go beyond the call of duty." Peel-and-eat shrimp fans can choose three varieties: traditional, garlic, and Cajun. Clams run $6 per dozen.
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