A good seafood meal doesn't have to involve white tablecloths, actually-silver silverware, or tuxedoed waiters. In 1985, however, a Swiss-trained chef noticed that Tampa's restaurant scene was missing a casual seafood option. So he decided to solve the problem himself, and that's how Shells Seafood Restaurant was born.

Clearly, he was onto something. More than 30 years later, his eatery is still thriving; in fact, it's sprouted three more locations. The secret to his success? A culinary team that focuses on fresh, locally caught seafood and sauces made from scratch. These two components unite in-house favorites such as lump crabmeat with lobster-cream sauce and marinated shrimp tossed with linguine, white wine, and a touch of cream. On Tuesdays, diners can even feast on whole lobsters flown in from Maine.