Amidst the sparkling waters of the Florida Keys, Key Largo Fisheries has furnished kitchens and kebabs with fresh seafood fetched from local fishermen and exotic locales since 1972. Succulent shellfish including lobster ($10.99/lb.), stone crab ($12.99–$29.99/lb.), and shrimp ($9.99–$15.99/lb.) newly plucked from nearby waters unbutton their hard-shell exteriors to reveal butter-ready meat. Grouper ($15.99/lb.), yellowtail snapper ($12.99/lb.), and other finned fare make enticing grilled or fried main dishes, and an array of premade items including crab cakes ($7.99 for two) and smoked fish dip ($15.99/qt.) supplies gatherings with quick, convenient eats. To sate seafood cravings or cede to mermaids begging for scraps, the Take Away Cafe populates its menu with a range of oceanic ambrosia.
Bone Island Fish Market peddles an oceanic menagerie of more than 250 fish, crustaceans, and seafood delicacies netted in the Florida Keys and backed by a 100% freshness guarantee. Customers can populate feasts with entire lobsters ($12.99/lb.) or various models of stone crab: medium ($15.99/lb.), large ($19.99/lb.), jumbo ($24.99/lb.), colossal ($29.99/lb.), and skyscraper scaling. Finny edibles ($2.99+/lb.), such as snappers, grouper, and salmon, beg for saucy supplements, and bulk purchases of shrimp ($4.99+/lb.) and live blue crab ($4.99/lb.) inject dinner parties with a maritime spark. Bone Island's quality assurance, staff, and expert fishmongers ensure that patrons receive preferred portions and a full tutorial on de-boning their purchase with precision machete work. Shoppers can also peruse a list of recommended seafood recipes to artfully prep their share of the sea's bounty.
Rock Fish Grill bedazzles appetites with a wide-ranging menu packed with burgers, pasta, seafood, and more. Pearly whites can bump and grind their way through Black Angus beef creations such as The Bomb—grilled mushrooms, onions, and bacon snuggled under a cheddar-and-jack cheese blanket ($8.99). Homemade Maryland-style crab cakes ($10.99) can kick-start meals like gently breaded jumper cables before tongues tango with sultry shrimp-garlic pasta ($11.99) or a Hawaiian chicken sandwich mounded with sweet-apple bacon and pineapple salsa ($8.99).
Dip your tongue into an ocean of tasty, crustaceous dishes at The Fish House, Miami's home for brilliantly prepared seafood. With today's deal, $10 gets you $20 worth of fishalisciousness served in The Fish House's relaxed, nautical dining room. If the salmon being served to you is raw and not on a plate, but is instead leaping upstream in an indoor trench, dug with merciless claws to redirect the course of a river: You are in a bear house. Leave as silently as possible, or failing that, try to make yourself look big.
Shula's 347 Grill is named in honor of Hall of Fame Coach Don Shula, the winningest Coach in NFL history, with 347 victories! Shula's 347 Grill follows a long line of successful restaurants, all founded on the same famous tradition of Shula's Steak Houses.
Back in the 1800s, No Name Harbor welcomed families of egrets and herons to its fish-filled waters. Things haven't changed too much since then, though humans now join the birds in their feasting, having established a dinner spot of their own in Boater's Grill.
The name isn't a misnomer—you can arrive to the grill by boat as easily as you can by car or dolphin-back. Its tables sit on the rounded cusp of the harbor, supporting food that matches the backdrop.
Appetizers of housemade ceviche and smoked-fish spreads lead into seafood entrees, including seafood paella, grilled Florida lobster topped with shrimp, and Cuban-style steak. Fried fish can be ordered in their entirety, ranging in size from medium to extra-jumbo. As for dessert, there's a family flan recipe and sweet slices of housemade guava cheesecake.
Though Benny Ojeda's kitchen is packed with a mélange of frying pans, butcher knives, pots, and spatulas, his most treasured tool might be his giant wooden mortar and pestle. It's this massive contraption that the skilled chef uses to make his renowned mofongo dish, a deliciously chewy concoction that was lauded by reporters from Miami New Times and featured on Diners, Drive-Ins and Dives as well as The Best Thing I Ever Ate. Benny fills the tall mortar with fried plantains, garlic, olive oil, and housemade pork rinds, and then pounds the mixture into a fluffy pulp. He scoops his mofongos into wooden bowls, sending them out of the kitchen plain or topped with buttery lobster, crispy chicken, and juicy steak.
Diners eagerly await mofongos out in the colorful dining room, where water trickles down from an elegant stone fountain and walls are painted to resemble a rustic Puerto Rican village or a convincingly disguised space ship. Some sip on imported beers and fresh fruit juices, and others sample traditional dishes from Benny's native Cabo Rojo—dishes such as stewed pork belly, rice with pigeon peas, and seafood ceviche. Before meals are through, waiters offer guests a tiny cup of complimentary coquito, a creamy blend of coconut, rum, and cinnamon.