Fish Camp, Roswell

Every dish at Fish Camp starts with a road trip. Each week, owners Kellie and Rick pack into their car and scour the Gulf to meet up with their fishmongers, Bubba and Peanut. They hand select swordfish, gulf shrimp, crab, and whatever else the fishers caught from the ocean that day, supplementing it with produce they procure from farmer's stands along the route.

Back at their homey, out-of-the-way restaurant, the duo works up ocean-to-table entrees from a menu that changes depending on the whims of the sea. They cut and prepare every entree to order, and they whip up fresh batches of coleslaw and housemade shrimp cocktail. They even make their own hushpuppies from scratch. The result is gulf-fresh, never frozen seafood and crisp, farm-harvested sides that gives Fish Camp a leg up on the competition.