At Stiltsville, dive into a vibrant array of locally sourced seafood and Caribbean drinks amid a breezy, nautical atmosphere perfect for laid-back dining.
"We love a good, salty seafood shack where the server has a wooden leg and mumbles something about buried treasure while passing you oysters. But it’s nice to have options, and if you want your seafood in a slightly more upscale environment, try Stiltsville Fish Bar. You can still dig into some simple and delicious things like sweet corn spoon bread, smoked fish dip, and grouper, but here you can do it while wearing pants and you won’t have to worry about a seagull snatching any of it off your fork. Stay vigilant if you sit outside, though. You never know with seagulls." - Ryan Pfeffer
"This seafood-centric Sunset Harbour mainstay by chef duo Jeff McInnis and Janine Booth boasts stone claws daily during the season. Served on ice, the claws come with Stiltsville’s signature Champagne mustard sauce. They’re available by the claw or as part of the Tacklebox with other seafood options. Stop by on Thursdays during happy hour from 3 p.m. to 7 p.m. for stone crab specials." - Olee Fowler
"Led by culinary couple Jeff McInnis and Janine Booth, this nautical-themed restaurant in Sunset Harbour offers a large range of Florida fish and seafood dishes to pair with Key-West-inspired drinks. Beyond dishes like Buffalo fish wings, the ever-changing catch of the day, and shrimp and grits, there’s grilled octopus, caviar topped delived eggs, and even a surf n’ turf burger." - Eater Staff
"Culinary powerhouse Jeff McInnis and Janine Booth recently offered diners their rendition of fish & chips at their popular seafood spot on Sunset Harbor. The Fish Tails ' N ' Chips offer an elevated twist to a classic, made with buttermilk fried yellowtail snapper tails and served with rosemary fries and a malt vinegar aioli." - Alona Martinez
"Looking for a seafood-focused option? In Sunset Harbor, this charming restaurant by the Grove Bay Hospitality Group features a Miami Spice lunch menu every weekday with offerings like crab cakes, smokey fish dip, and a raw bar trio combining oysters, shrimp and scallop ceviche. Continue the meal with a main course of shrimp n’ grits, made here with creole sausage, melted tomatoes, sweet peas, and beer demi-glace or fishtail sandwich, filled with crispy yellowtail snapper, cabbage slaw, and malt vinegar aioli. Don’t leave without trying the banana foster bread pudding, combining chocolate croissants, rum caramel, and vanilla bean ice cream." - Juliana Accioly
