From Our Editors
Harry's Old Place specializes in poaching, broiling, frying, and baking fresh seafood plucked from the Gulf and Atlantic. Each day's dinner draft depends on what the boats bring in and the sailors don't hire as deckhands, but typical seafood starting lineups include tilapia, monkfish, flounder, and Chilean sea bass. Do-it-yourself diners keep hands busy with the peel 'n' eat shrimp ($7.95/half pound, $12.95/pound), while the homemade seafood chowder tests soup's stretchiness by wrapping its creamy base around generous helpings of fish, clams, shrimp, and scallops ($3.25). Sophisticated grouper fingers tempt even the most urbane adults to revert to their fish stick days (with hush puppies and two sides, $14.95), while the wildly popular house specialty, Harry in the Bag, gifts gourmands with a bag full of fresh grouper, crushed pecans, ritz crackers, and special spices (market price). Pair Harry's eclectic fish dishes with a draft beer or a selection from the well-traveled wine menu, boasting bottles from New Zealand, Chile, Spain, and Oregon.