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From Our Editors
Behind the raw bar, Bill Cassels continues doing what he's done for more than 30 years—shucking oysters, plating them on a dish of ice, and watching diners' eyes widen at the fresh-caught delicacy. Lauded by the Tampa Bay Times's food critic Jim Webster for their "good raw oysters" and "great view," Bill and the other chefs at The Island Grille & Raw Bar tantalize diners with fresh seafood ranging from peel-and-eat shrimp to cedar-plank salmon. They also invite local fishers to bring in their filleted catches, which the chefs then cook or legally adopt. In addition to its dishes, The Island Grille & Raw Bar also beckons guests with a second-story location that looks out toward the horizon.