Situated in the Lighthouse Cove Resort—just a cool breeze and a warm beach away from the Atlantic—Seaside Grill brings natives and vacationers together over plates of fresh-from-the-sea Floridian fare. Executive chef Sharif Thomas whips up broiled lobster tails and Gulf shrimp scampi served over linguini, which doubles as a mermaid wig. After digging into chef-made desserts and downing a few frosty beers, diners can set messages adrift in the Atlantic inside pint glasses.
Don Hoy's experience in the restaurant industry began at the early age of 13, when he took a job as a busboy at Dan Dowd's Steak House. With an unwavering determination to succeed and a perfectly shaped head for a chef hat, he quickly ascended the steak house's culinary ranks, later earning the title of head chef in the early '80s. In 1992, Don and his wife Joan pursued the dream of owning a restaurant by purchasing Landlubbers Raw Bar and Grill, which would later become Lito's Turf and Surf. The husband and wife team do not work alone, however, enlisting their three sons to help cook, work the line, and carve new recipes into the family tree.
Lito's Turf and Surf brings together some of the tastiest offerings of both land and sea in a menu anchored by Maryland crab cakes, grilled lobster tail, brawny Angus burgers, and succulent prime rib. From the restaurant's tan leather booths, diners can direct their gaze toward flat-screen TVs showing national and college sports and toast glasses of craft brews and wine every time football players perform bone-crushing tackles or synchronized flash-mob routines in the end zone.
Drawing from 35 years of industry experience, Jake Stone Crab's owner David Leschen captains a crew of chefs who whip up gourmet surf 'n' turf dishes that have enticed the taste buds of a Sun Sentinel reporter. The chefs roll out an array of seafood specialties and premium steaks as ovens turn out daily-baked breads and pastries. The crack of the restaurant's signature stone crab claws resounds throughout the place until the season's end on May 15, when lobster and king crab take their place as the restaurant's star entrees.
Seafood feasts are set in the elegant dining room, in which sunlight filters through billowing curtains onto white-clothed tables. Outside, tables stretch out across the expansive patio, shaded by awnings and cloth umbrellas. Cushy, upholstered patio furniture and an absence of sobbing families of crab make for comfortable al fresco dining.
Baba's far-reaching menu abounds with simple seafood-based fare, such as the fried shrimp and clam basket or thai chili sweet 'n' spicy rock shrimp ($9.99 each). Or choose from a series of spa platters for health-conscious diners, in which a choice of shrimp, salmon, tuna, dolphin, or snapper is served alongside broccoli and coconut couscous ($11 each). A variety of salads, soups, and sandwiches round out the menu and please any landlubbers who snuck in with the crew.
Hott Leggz?s specialty is leggz. Crab legs, that is. Options like king crab, snow crab, and dungeness crab legs may be a highlight of the restaurant, but it's not the only thing served there. Hott Leggz takes the concept of bar food to a higher level with Chicago-style hot dogs and italian beef sandwiches, plus gator po? boys, frog legs, and gourmet burgers. Guests can get their seafood or burger fix at pretty much anytime, as the kitchen stays open till 2 a.m.