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This tiny old-timer is take-out only and located far from the tourist track. For lovers of conch, though, it's well worth a special drive. Ignore the disappointing conch fritters (with no discernable diced mollusk meat, they're more like conch-flavor fritters) and begin instead with conch salad -- big chunks of the lime-. But the show's star is the cracked conch, available à la carte or in a bargain-priced dinner with three sides (one of which should be the outstanding fresh coleslaw). Unlike the rubbery-hard or, alternatively, overprocessed mushy conch at many restaurants, this joint's lightly battered deep-fried strips, perfectly pounded till tender yet still appealingly toothy, are proof that 40 years' experience does make a difference.