Garlic Crabhouse's menu overflows with shrimp, crabs, and Caribbean fare festooned with garlic or bathed in alfredo sauce. Diners can anchor fork tines in tilapia or catfish ($7.99 for lunch; $8.99 for dinner) prepared fried, steamed, grilled, blackened, dipped in a brown stew, or doused in curry. A sextet of garlic crabs ($18.99 for dinner) shares plate space with red-skin garlic potatoes, whereas a lobster tail conducts a singing quartet of blue crabs ($27.99) in spirited renditions of doo-wop classics. Caribbean-style meals include the spicy punch of jerk shrimp ($8.99–$10.99) and the less belligerent flavors of curry chicken ($4.99–$7.99).
Crabby Bill’s chefs serve up succulent seafood alongside stunning views of the Marina on Lake Toho. Warm up jaws with florida alligator bites made from real gator tail, dusted with seasoned flour, flash fried, and served with stone sauce ($6.99). Watering mouths can saddle up to the shell bar, which slings raw and prime gulf oysters from Florida, Louisiana, and Texas prepared in a variety of ways including the Crabbyfellar, a plate of six baked oysters topped with house-made creamy crab and spinach dip ($5.99). Tantalize taste buds with surf and turf combinations such as the center cut filet mignon paired with grilled sugar cane skewered-shrimp basted in garlic butter ($17.99) or try fresh gulf grouper, which is caught off the coast and then blackened, grilled, or fried, before it's released into guests’ bellies ($18.99). For king-size appetites, try a 1.5-pound of alaskan king crab, a mountainous monarchy of legs and claws ruling over the table, demanding offerings of drawn butter to coat its rich, sweet meat ($32.99).
Harry's Old Place specializes in poaching, broiling, frying, and baking fresh seafood plucked from the Gulf and Atlantic. Each day's dinner draft depends on what the boats bring in and the sailors don't hire as deckhands, but typical seafood starting lineups include tilapia, monkfish, flounder, and Chilean sea bass. Do-it-yourself diners keep hands busy with the peel 'n' eat shrimp ($7.95/half pound, $12.95/pound), while the homemade seafood chowder tests soup's stretchiness by wrapping its creamy base around generous helpings of fish, clams, shrimp, and scallops ($3.25). Sophisticated grouper fingers tempt even the most urbane adults to revert to their fish stick days (with hush puppies and two sides, $14.95), while the wildly popular house specialty, Harry in the Bag, gifts gourmands with a bag full of fresh grouper, crushed pecans, ritz crackers, and special spices (market price). Pair Harry's eclectic fish dishes with a draft beer or a selection from the well-traveled wine menu, boasting bottles from New Zealand, Chile, Spain, and Oregon.
Neon blue lights curve across The Blue Room’s covered patio, echoing the curve of archways that line the perimeter. Inside, a wraparound granite bar reflects the same amethyst glow, and votive candles flicker behind blue glass at high-top tables and in lounges filled with leather chairs. Chefs craft modern small-plate fare that complements the sleek interior, drizzling lobster and crab cakes with dill cream and pairing grilled portobello mushrooms with warm brie. Additionally, live bands take to the stage each week as an alternative to the metronome that traditionally moderates mealtime chewing.