Come early to watch the boats unload the catch of the day on the docks and to beat the long line that forms each afternoon at this noted restaurant with a real family feel. Here since 1953, it doesn't seem to have changed much and that's a good thing. A nautical theme is reinforced by tables made of hatch covers in the attached bar, which attracts longtime locals. The Greek specialties aren't limited to feta cheese and shriveled olives. Charcoal-broiled grouper, amberjack, and yellowfin tuna; crab-stuffed jumbo shrimp; stuffed fillet of grouper; whole oven-broiled stuffed Florida lobster; and steaks are prominent on the menu as well. If you're visiting in the off-season, call to make sure it's adhering to the posted hours before venturing out.