Sometimes after cracking open the day's shipment of ocean-fresh oysters, the owners of Murphys Oyster Bar measure the shellfish using an unconventional rubric: frosty beer bottles. At times, the oysters are nearly as long as a Corona Extra; other times, they almost reach the length of a Bud Light. In addition to those succulent, fresh oysters, diners can devour crab legs, clams, and other seafood, plus tender steaks, greek salad, and gyros. Live entertainment and hookah pipes packed with fragrant tobacco make Murphys Oyster Bar a relaxing place to unwind in the evening.
Filet & Fin's French-trained Chef Daniel fuses California classics and fashionable French and Italian fare with New Orleans nuances and southern charm. The ever-changing dinner menu encourages diners to dive in mandible first with seafood starters such as the roasted oysters Daniel, clad in sumptuous spinach and red pepper ($11) or a half-dozen escargot, improving their backstroke with laps in a garlicky pool of butter and wine ($7/half dozen, $12/dozen).
Chunky's Wings n Seafood flies fried chicken, clam strips, seasoned fries, and a full menagerie of regional flavors into waiting maws. The red-trimmed flavor shack—adorned with vintage signs—also promotes outdoor dining with red picnic tables and a varied menu of lunch and dinner treats. Popcorn spicy chicken, complete with the patron's choice of sauce, comes from ears of poultry kernels before it's served with fries and a soft drink as a combo ($5.99; $4.39 without fries and drink). Gator bites swim off the menu ($7.99 for combo) along with fried okra ($2.99 for large). Table denizens can choose from 10 varieties of wing sauce, one for each second it takes to flatten a soccer stadium built out of manila folders, to drench Chunky's eponymous cuisine, which are served up in batches of 10 and come with ranch dressing ($6.59 for 10).
In the kitchen at Mark's Prime Steakhouse, cherry and pecan flicker and pop in a wood stove. The smoke penetrates into thick cuts of U.S.D.A. beef and fresh seafood brought in from Mayport in Jacksonville. For filets, strips, or bone-in rib eyes, chefs singe a flavorful crust over each chop's juicy center before plopping it onto a plate sizzling with butter.
Servers with black vests and bow ties escort the prime proteins to diners' tables, where their conversations dance over dinner music by mid-century crooners, and light from the ceiling's stained-glass dome splashes onto dark woods. Nearby, martinis, classic cocktails, and a wine list—which has garnered Wine Spectator's "Award of Excellence" every year since 2004—rest on a vintage bar. Salvaged from the La Concha Inn in Key West, the tiger mahogany bar was built in 1873 during an era when bars were called saloons and bears were called mega-squirrels.
With an intimate blend of exposed brick and wood paneling, Shuckers Bar & Grill Ocala has the air of a classic neighborhood bar. Alongside plentiful drinks, the establishment's kitchen serves a full menu of seafood and sandwiches, including oysters, peel-and-eat shrimp, and fried-fish sandwiches. This combination of good food and good vibes comes courtesy of the new owner, who rehabbed the joint upon taking it over. Now patrons can enjoy daily drink specials, as well as mouthwatering burgers and wings, while cheering on their favorite sports teams or clapping along to sea chanteys sung by the house oyster chorus.