Smack-dab on the docks, this legendary institution gets its name from the oysters, clams, and peel-and-eat shrimp that are a departure point for its seafood-based diet. It's not clever recipes or fine dining (or even air-conditioning) that packs 'em in; it's fried fish, po'boy sandwiches, and seafood combos. For a break from the deep fryer, try the fresh and light conch ceviche "cooked" with lime juice. The potato salad is flavored with dill, and the "PamaRita" is a new
twist in Margaritaville.