Scenically perched over the Gulf of Mexico's inviting waters, the seafaring chefs at Harbor Docks whip together tasty treasures crafted from the sea's naturally briny bounty. A parade of ceremonious appetizers opens oceanic feasts with fried crab claws ($10.99+) and fried grouper cheeks ($10.99); stuffed mushrooms are filled with less expressive, but equally delicious lump crab and monterey jack ($11.99). Famished fishermen can sink teeth and hooks into the market-priced catch of the day, culled from Harbor Docks's wholesale market and prepared to your taste, whether you prefer your fish blackened, broiled, sautéed, fried, chargrilled, or converted into a fetching hat. Sushi seekers can take a delectable detour through Harbor Docks's extensive menu of rolls and nigiri, nibbling traditionally prepared bites such as the eel- and avocado-laced Banzai Roll ($8.99). Or rub rice-y elbows with remixed creations such as the Cowboy Roll ($8.99), which corrals hunger using a combination of steak, green onion, and tiny seaweed lassos.
Captain Larry maneuvers the Sea Blaster––a 73-foot speedboat––on four different cruises in the Gulf, departing from the HarborWalk Village. Dolphin cruises speed through the water during the day, coming up close to dolphins as they leap out of the sea in an effort to distract humans while they steal their sunglasses. With the addition of snorkeling, passengers strap on a simple breathing apparatus and paddle through the crystalline waters. Others spy dolphins during the sunset cruise, as the horizon burns pink and orange, or watch fireworks burst over the water from the Sea Blaster’s deck every Thursday evening.
Kilwin's crafts 32 flavors of its own ice cream, 13 varieties of fudge, and a cornucopia of other sweet treats made from scratch and in store when possible. Crowns of New Orleans praline pecan and fudgie brownie ice cream regally adorn cake or sugar cones ($3.75 for single) as well as store-made waffle cones ($4.25 for single). Sixteen-pound batches of 200-degree fudge spill onto a marble table where chocolate tamers paddle the molten beasts to a creamy consistency ready for sampling or purchasing ($14.95 for 1 lb.). Decadent caramel apples employ a caramel made from scratch to glaze crisp apples made from apple seeds ($4.50 each) as popcorn overflows Kilwin's copper pots and dons a coat of cinnamon ($6.50 for 1 lb.) or peanuts and caramel ($8.50 for 1.25 lbs.).
The Boathouse Oyster Bar has shucked local Apalachicola oysters and ladled specialty gumbo at their harbor-side restaurant for a quarter-century. With gulf winds gently blowing through the open-air dining area carrying breezy live tunes, customers can slurp raw oysters ($5.95 half-dozen, $7.95 dozen) or polish off prepared pearl-maker varieties including the Baked Action oysters, doused in butter and flavored with onions, bacon bits, and melted mozzarella ($13.95 dozen). In addition to rib-sticking bowls of gumbo ($7.95), The Boathouse Oyster Bar's chefs prepare savory fruits of the sea such as grilled or fried mahi-mahi ($15.95) and a one-pound-plus stack of Alaskan snow-crab legs, which can be placed on fingers to span large intervals on the piano ($18.95). Landlubbing appetites can be sated with juicy burgers ($8.95+) and sandwiches such as grilled chicken ($8.95) or Black Angus prime rib ($12.95).
There are plenty of reasons to come to Groovy Grouper Grill that aren't on the menu. The space may fill with competitive shouts during trivia nights, cheering during televised sports, or pulsing music late into the evening. The adventurous menu is still at the heart of most of the action, though, combining culinary influences from Asia, Central America, Louisiana, and other hubs into dishes that might include meatloaf sliders with chimichurri, flatbread with smoked sirloin and bourbon glaze, or banana creme brulee. Revelry in the space is augmented by hand-crafted cocktails as well as wines from around the world.
Housed inside Fudpucker's sprawling 16,000-square-foot entertainment center, Fudpuckeroni's provides frosty drinks and freshly made pizzas to guests that are hungry after an evening spent shopping or playing arcade games. The sports bar's staff of skilled pizza-makers whips up a variety of specialty pizzas—such as the Redneck Mother with tangy barbequed pork and the gooey Big Cheese—as well as custom pizzas with a choice of cheese, sauce, and gourmet toppings. They layer ciabatta breads with slow-roasted pork and chargrilled chicken to make paninis, and toss plump wings in six different sauces, including tangy caribbean jerk and sweet thai chili.