At Sam's Hudson Beach Bar & Restaurant, grill masters serve up a menu of fresh seafood and tasty burgers among tropical adornments and breathtaking sunsets. Starters compose a palatable prelude to beachside meals, with fried green tomatoes ($5.95) basking in the tangy splendor of their unripe youth and plates of lightly breaded gator ($8.95) gripping hunger pangs in their jaws and dragging them into a pool of dipping sauces. Entrees of beer-battered fish and chips tastefully combine libations and edibles ($10.95), and a marinated Island Grilled Chicken Sammy ($8.95) enraptures taste buds with a tropical garnish of pineapple, slaw, black beans, and rice. Meanwhile, beefy fare takes the form of the Paradise burger ($7.95), in which a half-pound of Angus stacks atop garden fixings to fill mouths and create ketchup mustaches.
Founded 25 years ago by Bostonian Bob Theriault, the Boston Cooker crafts definitive New England dishes from fresh seafood flown in weekly. A hearty cup of New England chowder ($2.99) or a bowl of sherry-imbued lobster bisque ($4.50) offer tasty starting points on the fish-laden menu, while shrimp and eggplant Parmesan ($12.99) delivers ample bounty from land and sea with eight grilled shrimp over eggplant steeped in marinara. A glass of house Chardonnay ($4.50) pairs well with broiled and buttery Boston Scrod ($15.99) as well as the baked stuffed flounder topped with a delicate Newburg sauce ($14.50). Patrons can imagine they're in an old New England eatery while quaffing Boston brew Samuel Adams ($3) in a wood-paneled dining room bedecked with Red Sox and Bruins banners and wall-mounted fish. Finish the meal with a rich Boston cream pie ($3.99) before protesting the tyrannical English government by throwing shiploads of Queen Elizabeth's electro-rap album into Tampa Bay.
Currents sweeps taste buds out to sea on a wave of tasty seafood and carefully crafted gourmet fare. Diners can search the menu to locate flavorful starters such as a plate of prosciutto-wrapped shrimp ($9.80), brie with pesto and almonds ($9.30), or the snails leslie served in brandy with toast points ($7.90). A bowl of lobster-and-crab bisque ($6) could inspire your mouth to throw itself hungrily at New York strip steak ($22.50) or meatloaf in hoisin barbecue sauce ($10.90), although it might prefer to stick with water-related edibles such as the seared salmon ($17.50). Currents boasts an array of red, white, and sparkling wines for cuisine coupling, and also treats diners to a full bar featuring fine brews, dessert drinks, cocktails, and specialty martinis such as the double bubble tini ($8), a mix of Three-O Bubble vodka and pink lemonade.
With divine views of blue Bell Lake, diners at Rapscallions dig into a selection of mainland dishes with Caribbean twists. Get friendly with an order of 10 jamaican jerk wings ($10.99) or caribbean nachos topped with pulled pork ($9.99). Ten tempting island-influenced sandwiches, such as the homemade crab-cake sandwich ($8.99), rub elbows with four pizzas, including the rare white-sauced Sea Floor pizza, which roams the abyss of the ocean, collecting seafood toppings and avoiding the conspicuously earless dumbo octopus ($9.99). Hearty fare such as the hawaiian spare ribs ($13.99) or the 8-ounce cayman salmon pack stomach suitcases for trips to satiation ($15.99), and a selection of pastas, soups, and salads tickles the fancy of adorable ticklish appetites.
Outside Ballyhoo Grill, a sign made to look like a colorful speedboat beckons to passersby, hinting at the smorgasbord of fresh seafood to be found within. A tropical theme permeates the space, with live music setting a relaxing mood and nautical decor—such as a surfboard, an alligator head, and a stuffed and mounted kraken—adorning the walls. Guests dine on surf 'n' turf plates, fish tacos, pulled pork, and burgers as they share friendly conversation and clink cocktail glasses and mugs of draft beer.
Chef Will Greenwood’s dishes have graced many important meals, from Julia Child’s and Robert Mondavi’s 80th birthday parties to the Head of State luncheons at NATO’s 50th-anniversary celebration. In the '90s, he was even asked by the Clintons to audition to be the White House chef. Today, Greenwood’s Caribbean-Latin fusion recipes inform festive meals at Catch Twenty-Three. Certified fresh seafood and aged steaks cook over a pecan-wood grill while elsewhere in the kitchen, chefs prepare signature dishes such as macadamia-crusted Chilean sea bass and Cuban-style ribs basted in guava barbecue sauce. In private cooking classes, Catch Twenty-Three’s team members gladly share their culinary techniques and anecdotes about that time they heroically wrested a spatula from the grip of an angry lobster.