I came here based on the recommendation of my aunt Mo. She and Aunt Judy both got broiled scallops and enjoyed them immensely. I’m more of an eater and went with three courses: half a dozen raw Apalachicola oysters, medium size, briny, satisfied my thirst for fresh Gulf Coast seafood. The blackened grouper had a pleasant crust of spice and was cooked to perfection, the black-eyed peas and Tasso ham brought in some pleasant chew and even more seasoning to accompany the delicacy of the fillet.
For dessert we got the seven layer cheesecake to share: I was still eating it days later. The server, a young lady who had just flown in from LA, was warm, made great recommendations, accommodated all requests from my aunts and executed service flawlessly. Aunt Judy enjoyed the music: a mix of crooners and piano jazz. We all enjoyed the well-handled Gulf Coast seafood, comfortable old school atmosphere, and personable service.
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