Signature Item: Stone crab imported from Florida/Gulf Coast. They break one claw off and throw the rest of the crab back to regrow the claw so the harvesting is sustainable. They don't server other parts of the stone crab. The claws are very meaty compared to other species wiht a delicate sweetness unique and different from snow and dungeness. Stone crab claws paired with a Sancerre was a mind blowing experience. The flavors are different when chewing the crab with some Sancerre in the mouth at the same time. Changes the flavor of the crab. Excellent pairing. Without the wine pairing I wouldn't have enjoyed the crab. Cold crab claws with mayo based sauce wasn't that appealing to my palate. I echo what other reviews say about this.
Signature Item: Sole with browned butter. Reminds me of the burned butter taste in creme brûlée without the sugary sweetness. Excellent sauce. Unique on fish. Never had it before Fantastic presentation. They have one person specially trained to debone the whole fish in front of you. The server counts the bones to make sure they don't leave anything behind. Never seen this before. I thought the sole was too salty. Couldn't eat it after a couple bites.
Signature Item: Key lime pie: very memorable. Ordered from the waiter's suggestion. The serve it ice cold so it doesn't melt. Almost like a custard or panne cotta in texture signature item. All about the texture. Must try. The tartness lingers and evolves as the custard is warmed up in your mouth.
Great experience. A lot cheaper than flying to Florida. I have a small understanding why this place is famous. Great people/service running the operation. Food may not appeal to all palates/styles. I can understand the variation in reviews. $150.00/person. Couldn't finish everything.