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Originally Posted by tophcfa

OK, here’s my restaurant rant. Florida is a freaking peninsula, surrounded on three sides by ocean. Where is the fresh local seafood? I’m not talking about stuff one can get just about anyplace like Salmon, Cod, Haddock, Shrimp, Tuna, or Swordfish. Where is the good seafood, caught in local waters, like Red Snapper, Grouper, Red Fish, Mahi Mahi, Rock Lobster, or Sea Bass? The few seafood places in the bubble (Costal Del Mar, BlueFin, Bonefish) have the usual stuff on the daily menu, and if you’re lucky, they sometimes have one local fish as a special (and they typically run out of it before closing). And why do most places have to fry their very limited seafood selection.

Most restaurants in the bubble try to carb load their patrons with cheap and unhealthy garbage. How about a place that serves fresh local seafood that is broiled and served with a fresh salad and some multi grain rice? I don’t want my meal with carb loaded fillers like bread, Mac and Cheese, potatoes, grits or biscuits with gravy, or anything deep fried.

Absolutely! We eat a variety of local cuisine from the very basic places like The Freezer in Homosassa to much fancier places in Orlando and Ocala. It’s nice to have a broad swath of choices. If I was sitting down to eat at Sawgrass after golf, the last thing that comes to mind is classy. So why try to pass off food that isn’t with exorbitant prices? The ambience matches middle of the road food, not the sticker shock with average foods. We ate there last week and I remember getting a side pretzel that cost $14. The one thing I do favor in the whole retail area is the Walleye across the way in the Little Fin.

I nice local variety would be welcome to the area. Shrimp, scallops, chowder and grouper would be a great start.