There's something refreshingly homespun about The Shrimp Barn. The seafood restaurant saves wine corks for a local woman who collects them, asks its fans for leads on weathervanes (it's starting a collection), and if you have a dietary restriction the restaurant can't accommodate, you're more than welcome to bring in your own food. They'll even give you a plate. In short, The Shrimp Barn wants everyone to feel included.

And if you're fan of down-home seafood, you're going to fit right in. The chefs hand-bread bayou-style seafood platters full of fried alligator, crawdad tails, and frog legs or go a little lighter, grilling salmon in an orange ginger sauce. Then there's the shrimp. The signature ingredient makes appearances in tacos, farmhouse style sandwiches, and salads, and shows up in popcorn and jumbo shrimp baskets served buffalo- or Louisiana-style. The chefs even serve it wrapped in bacon and jalapeńo, which helps to make the shrimp feel soothed and secure.

In keeping with the spirit of community, The Shrimp barn sources local produce and ingredients whenever possible. That ethos even extends to the beer and wine menu, which goes heavy on the Illinois libations to highlight lesser known brands such as Big Muddy Brewing out of Murphysboro.