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Two words: lobster Reuben. Take two slabs of rye bread about the size of a manhole cover; add a sliced Florida lobster tail, sauerkraut, and Swiss cheese; slather the whole thing with Thousand Island dressing; and pan-fry until the bread is golden, the cheese melted, and the aroma enough to make grown men drool like babies. Sell 33,000 of them (at last count) and get ready to sell 33,000 (or 33 million) more. As good as it is, the Reuben isn't the only thing on the extensive menu. Stone crab, peel-and-eat shrimp, conch fritters, and the local catch (grilled, fried, or blackened) are first-rate too. They should be, for this joint ships the bounty of our local waters to restaurants nationwide, as well as supplies stone crabs to the famous Joe's in South Beach. On the other hand, there's that lobster Reuben.
Sit outside at the dock and watch the birds play and giant fish swim. Their crab cakes are superb and the dipping sauce that comes with it is perfect. The lobster tail and scallops are great as well. If you don't want fries though, go in the evening and they serve really great fresh/steamed veggies. When you walk up to order, before they let you begin, you have to tell them what your favorite bird, horror movie, etc is (depending on the theme that day). That's how they will call you when your order is ready.
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