In Florida, grouper is about as ubiquitous as Coca-Cola, but to discover its full potential, try the rendition here: it's sautéed in pecan butter and flavored with cayenne. Other good entrées include the chicken piccata, and the filet mignon served with a peppercorn and cognac sauce. The most popular appetizer is the Maryland-style crab cakes, but the New Orleans-style shrimp brochette is also noteworthy. The chef does wonders with desserts like pecan-macadamia nut pie. Take I-4 Exit 74A.
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