Started in 1966 as a small stand for clams, wings, and beer, Tarks hasn't changed much, with a counter and a few tables for neighbors and drop-ins to eat, drink, and rejuvenate. From Tarks's raw bar come top-neck and littleneck clams along with raw oysters. From the fryer are clams (bellies or strips), oysters, scallops, shrimp, wings, and curly fries. For around $10 you can order a gator-tail dinner (gently marinated and deep-fried) or a tasty conch salad. Nightly specials include Alaskan snow crab on Friday.
Reviewed by terryvs from New England on 1/20/08
my wife and I was out for a SAT. ride after I had been in our beach condo for 3 weeks after triplke bi pass surgery I talked to one of my friends and I was tired of the same resteraunts in Hollywood and fort lauderdale when I said Tarks we drove by and glad we did we started with appitisers and and a few beers and the chef was singing and cooking he was great the best fun I have had in years and also the food is even better the wings the best the grouper the same and the clams was fresh now I know why this is a landmark...
Visit the Travel Talk forums for help on planning your trip