Event Name- OR - Select an option below
Things begin in informal fish house fashion, with little plastic take-out cups of delicious mayonnaise-based mahi-mahi spread and a basket of single-serving Saltines. Diners can then proceed in any number of directions: raw bar selections, soups (go with conch chowder over New England clam), caesar salad, or any number of hot appetizers - crackly-battered calamari and conch fritters are fine, but skip the greasy crab cakes. Be sure to sample one of the ceviches, be it fresh cubes of corvina in lime/cilantro/red onion marinade speckled with celery, red pepper, and ginger, or shrimp gratifyingly greened with cilantro, mint, jalapeño, and tomatillos. We passed on paella, whose $27-per-person charge (with two-person minimum) seemed extraordinarily pricey for the surroundings. Other entrée prices are much more reasonable, most ranging from $15 to $19 (and many with choice of two sides). A whole, fried yellowtail snapper, hooked from local waters, as well as a thick, meaty grouper steak burnished on the griddle, gratified, but fish tacos turned out to be everybody's favorite - juicy chunks of blackened mahi-mahi rolled with cabbage, tomatoes, red onion, cilantro, and jalapeño into three lightly griddled corn tortillas. A beautifully simple key lime pie impressed with a platonic teaming of pale, creamy custard and moist graham crust - tart, sweet, smooth, and crumbly. Fresh, well-prepared fish and homemade desserts? Try to curb your enthusiasm.