A lot of restaurants claim to have fresh seafood, but City Seafood backs up that claim with its own fishing and crabbing boats, which pluck marine cuisine from nearby waters and deposit it on diners’ plates. The restaurant’s location in the Everglades helps provide its menu of sea fare, which includes oysters, grouper, clams, Gulf shrimp, and Florida lobster tails specially shaped to resemble the Sunshine State’s panhandle. After dining inside or on the Barron River–adjacent patio, diners can pick up raw seafood to take home at the onsite seafood market.
Though San Marco is near the water, Captain Brien still insists on having fresh fish flown in every day. That’s because Captain Brien’s Seafood & Raw Bar is an homage to his Massachusetts origins and New England's culinary traditions. Each day, the captain and his crew survey the fresh catches arriving from New England fishing fleets, hand selecting the lobster, snow crab, and scallops used to make their signature dishes.
The first thing you might notice about Oyster House Restaurant is the observation deck. Towering 75 feet above the squat, pale-yellow restaurant, the wooden structure furnishes panoramic views of Chokoloskee and Ten Thousand Islands. It’s the most conspicuous sign of The Oyster House Restaurant’s efforts to cultivate an appreciation for the surrounding region. Another sign is what the chefs showcase: locally caught seafood such as stone crabs, oysters, and alligator. And they’ll happily fry up the fresh catches of fishermen who dock at the restaurant’s marina. After meals, dining companions can perch on the waterfront patio as the sun extinguishes itself in the ocean, or wander the restaurant’s own nature trail, which weaves past mangroves and hopelessly lost tugboat captains.
Tiki torches cast a flickering light across The Real Macaw's outdoor patio, where guests divide their attention between plates of Caribbean cuisine and picturesque views of the nearby waterfall. Named for the real macaw parrot whose occasional squawks add a colorful soundtrack to each meal, the restaurant has earned local renown for its fusion of Floridian ingredients and Caribbean flavors. This fusion is fully apparent in the macadamia-nut-encrusted goat-cheese salad, which culls its featured ingredient from the Turtle Creek dairy farm in Palm Beach county. Other exemplary dishes include Trinidadian-style crab cakes, wild salmon roasted over cedar wood, and salsas brimming with tropical fruits. On certain nights, the percussive sounds of alligators chomping on roasted duckling join with live music to drown out the parrot’s incessant requests to not allow alligators in the restaurant.
To reach Randy's Paradise Shrimp cafe, seafood has to make an epic journey. Randy's flies in its lobsters from Maine, gets pink shrimp straight from the Gulf, and grabs other seafood?from grouper to tripletail?not long after it arrives on the docks, delivered by fishermen and business-savvy pelicans. From there, the chefs work delicious wonders with the fresh ingredients, cooking up fish tacos and filling baskets with deep-fried grouper fingers. The cafe also sells fresh seafood and gourmet grocery items to take home, including al dente pasta and seafood dips.