At O'Maddy's Bar & Grille, chef Wade Parrish takes ownership for more than the menu; as the man who built O'Maddy's, Wade takes credit for the waterfront view. When construction wrapped up more than 20 years ago, Wade tossed his tools into the Boca Ciega Bay and became a full-time executive chef, cooking starters such as gator bites with Guinness breading ($7.95) and clams with cilantro pesto and toast ($8.95) for soaking up juices or dabbing away drool slicks. From the entrees, Gulf of Mexico red grouper ($15.95) arrives grilled, blackened, or fried, and a 6-ounce grilled Maddy's filet partners with fontina cheese, fresh basil, and a Marsala demi-glace ($17.95). The drink menu promises refreshment with a multitude of wines, beers, and cocktails. An aromatic and fruity glass of Oyster Bay sauvignon blanc ($6) plays well with ocean fruits, and a Gulfport Guava Breeze tropical cocktail gently whistles down gullets. Decorating the restaurant's walls, a beach mural serves as the backdrop for nightly karaoke. When the microphone comes out at 9:30 p.m., guests can belt out a classic or croon "Just the Two of Us" to the last remaining clam.
With 50 years of oyster-shucking experience under their rubber-apron belts, Leverock's Seafood House serves fresh and local seafood, steaks, salads, and freshly made desserts in a casual atmosphere with four different menus. Try one of the many signature dishes such as onion-crusted salmon ($9.25–$14.79, depending on mealtime) or Bertha Leverock's clam chowder ($4.99/bowl). Daily specials for lunch and dinner guarantee excitement and adventure twice a day, much like commuting to work by jet pack. Lighter appetites, meanwhile, can indulge in the new After Seven menu filled with two-for-one cocktail deals and plates to share such as Thai chili calamari ($6.99). Maryland-style crab cakes served with garlicky mashed potatoes ($17.95) will keep mouths mesmerized while the eyes take in the various football games and Estonian folkdance-offs being broadcast on six HD TVs.
This St. Petersburg eatery piles plates high with edible gold mined from the ocean's most flavorful depths, with party platters designed to accommodate diverse groups of party gills. Your Groupon is good for one of the following three party trays:
The epicurean experts at the Oyster Shucker unfurl a savory tasting menu of seafood and beef burgers, fish sandwiches, and 1-pound burritos. Dining duos settle amid bright-red walls as they gaze out the window at the ocean waves, or enjoy the fresh air of a patio with even better views of the sunset and leaping mermen. Guests ease appetites into the water with options such as fried clam strips. Lettuce crunches under the pitter-patter of tongs as they dance across the salad bar, which paves the way for entrees such as a sandwichful of blackened mahi-mahi with tomato. White fish makes cameo appearances in a 1-pound burrito or alongside tartar-sauce-limned sliders. Guests can venture into landlocked fare with triple buns tucked with two 10-ounce burgers lathered in the Oyster Shucker’s special sauce, or philly steak draped, like a slumbering man in the moon, in a sheet of melting provolone.
Woody's Waterfront Cafe, built on an inlet off the Gulf of Mexico, regales guests with vintage 1960's beach-bar vibes and scenic views, shimmying up a menu of casual American fare and ice-cold drinks. Commence the evening with one of Woody's basket cases, which nestle a bushel's worth of plain or spicy fries next to bite-sized morsels of chicken, shrimp, clams, or wings ($8.75–$12.50). Otherwise, the burgers—half-pound patties of grilled chuck cooked to preference—make for hearty handheld eats and surprisingly accurate discuses ($7/50–$8.45), and the cheese-topped surfin' steak sandwich snares shaved slices of grilled sirloin and veggies within the soft embrace of a bun ($8.25). Woody's chefs also sizzle up mahi-mahi steak, which comes blackened, grilled, or fried, and plated with a choice of two sides ($12.95). At the full bar, bartenders sling draft and bottled beer, as well as a bevy of frozen mixed drinks that include mudslides authentically prepared with the mire from Mt. Oreo's historic avalanche.
When searching for the perfect place to open up their new eatery, Fish Tales Seafood & Steak House owners Dan and Peggy Wesner got all the way to the edge of the ocean, threw up their arms, and said, "good enough." Today, their endeavor has paid off, and diners from near and far come to feast on the restaurant's flaky fish sandwiches. Each day, the kitchen releases its bounty of freshly caught whitefish and tuna onto plates, serving it in steak, fillet, or sandwich form. Chefs also assemble steak, chicken, and salmon into skillets, which arrive to tables chock-full of potatoes, tomatoes, onions, and green beans.
Fish Tale’s marina-side location attracts visitors from water and land, with room to dock your sailboat or warmongering naval flotilla. Wooden benches and tiki accoutrements adorn the dining room, and bartenders at the eatery’s two waterfront bars dispense a bevy of frosty brews.