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).
At Little New Orleans Kitchen & Oyster Bar, the piquant seafood staples of Louisianan Cajun cuisine quell robust belly rumblings. Diners silence stomachs by sinking spoons into New Orleans jambalaya or cracking into snow crab legs and shrimp smothered in butter sauce. A side of Cajun fries complements the flavors of Cajun fried shrimp, and french bread po' boys contain gravy-slathered roast beef as opposed to rich boys, which are stuffed with $100 bills.
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).
At Fresh on the Fly, chefs elevate classic comfort-food recipes with top-tier ingredients. They stuff po’ boys with wild-caught shrimp and creole rémoulade, for instance, and serve corn-flake-crusted, hormone-free chicken atop homemade waffles. Though seafood is Fresh on the Fly’s specialty, its chefs also serve up thick burgers made with grass-fed beef locally sourced from De Leon Springs. The emphasis on sustainability extends to the dishware, which swaps out plastic and coal-powered forks in favor of reusable china and plant-based utensils.
Diners can devour entrees in the cool-toned, streamlined dining room, which features corrugated-tin wainscoting that echoes the grays and silvers of sharks and swordfish painted on its walls.
Merritt's Table welcomes diners into a converted historic home, built in 1926 and offering ideal acoustics for clinking glasses brimming with boutique wine. Seated around white-linen-capped tables set across multiple small dining rooms, patrons savor selections from the day's small plates, which in the past have included hon-shimeji mushrooms—sautéed in butter, shallots, and porcini-mushroom stock—and roasted chicken and black-eyed-pea stew imbued with toscano kale. Among previous farm-fresh entrees, highlights include a braised osso buco ragout with buttermilk turnip puree, grilled flat iron steak with smoky paprika pasta and cheese, and Canaveral white shrimp drizzled with a Monterey mushroom and heirloom-tomato pan sauce and paired with Anson Mills cheese grits, one of chef Bolton's signature sides. To accompany entrees, owner Laura Farrelly scours the globe to stock Merritt's sprawling wine list with such selections as a flowery Alois Lageder pinot grigio and rich Cartlidge & Browne cabernet sauvignon.
With fish selections as varied as baked stuffed haddock and the Boston Big Boy?a fried-fish sandwich layered with coleslaw, french fries, and cheese?seafood certainly earned its place in this restaurant's name. But maybe an even bigger presence than the Big Boy are the restaurant's signature roast-beef sandwiches, which are piled high with medium-rare roast beef sliced to order. Dinner entrees include top sirloin and 1.5-pound Maine lobster, though seafood is also a mainstay in the restaurant's breakfast dishes like crab-meat benedicts.