Bistro 217 in Pawleys Island, South Carolina, opened in 2004 and is owned by chef Adam Kirby and restaurateur Anne Hardee, who are also behind its sister restaurant, Rustic Table. "You enter Bistro 217 at the courtyard, where wrought iron tables are ringed by painted brick walls and sheltered by sturdy reinforced canvas overlaid with shiplap. There is a newly renovated courtyard bar where locals and vacationers gather for libations and savory cuisine. The space can be enclosed and climate controlled or opened to allow balmy beach breezes. Air plants and succulents add to the inviting atmosphere and diffused natural light provides a Zen-like aura," reads the website. "Inside the restaurant are banquettes and booths, a well-defined bar area and nifty little nooks for business meals or pleasurable privacy. Bistro 217 continues to strive to deliver great atmosphere, superior service and delicious, eclectic food." Bistro 217’s bread basket with pimento cheese is a comforting Southern classic elevated by its smooth texture and just the right hint of heat, served with carrots, celery, crisp pita and bread for contrast. It’s a simple but flavorful way to start the meal. The Pear Salad continues that balance, pairing candied walnuts, blue cheese, and poached pears over fresh romaine with a light champagne herb vinaigrette. Each bite layers sweetness, crunch and the sharp creaminess of blue cheese, all lifted by the bright vinaigrette. The Pan-Seared Lobster, Shrimp & Scallops is a rich, indulgent dish where tender seafood meets a creamy parmesan béchamel. The sundried tomatoes add a subtle tang that cuts through the richness, while scallions provide a fresh, aromatic lift. Each bite balances the buttery pasta with perfectly seared seafood, creating a luxurious, satisfying meal.

Grade: A

Abbott’s Lobster in the Rough is a beloved waterfront seafood spot located in Noank, Connecticut, known for its classic New England charm and laid-back atmosphere. Established in 1947, the restaurant overlooks the Mystic Harbor, offering stunning seaside views that perfectly complement its fresh, no-frills seafood menu. The star of the show is, of course, the hot lobster roll — a generous portion of tender lobster meat served warm and drenched in butter on a toasted bun, a regional favorite that has earned national acclaim. A Connecticut-style lobster roll is served warm, featuring chunks of lobster meat sautéed in melted butter and placed on a toasted, split-top hot dog bun. It’s simple, rich, and buttery — meant to highlight the sweet flavor of the lobster itself. Abbott’s serves a lobster roll that stands apart from the traditional versions found elsewhere in New England. Instead of the usual split-top hot dog bun, they use a soft, round, toasted hamburger-style roll that cradles a heaping portion of warm, buttered lobster meat. The lobster is served Connecticut-style — pure, simple, and drenched in melted butter, allowing the sweetness of the meat to shine without any mayo or filler. The roll itself is lightly toasted to provide just enough structure to hold the warm, tender chunks of lobster, but it remains soft enough to soak up the butter. Grade: A

Joe's Stone Crab is a world-renowned Miami landmark that opened in 1913.



"When Joe Weiss opened his lunch counter in 1913, Miami Beach didn’t even have paved roads, and customers had to take the ferry to cross over. One century later, as high-rises and shopping districts blossomed all around, this restaurant has endured as one of the city’s prime attractions. Celebrities, politicians and locals alike make a beeline to this crustacean hot spot, now open year-round. And if the dedicated parking lot across the street is any clue, waits for a table here can get lengthy. Boiled, chilled and served with a signature mustard sauce, this seasonal specialty is also sustainable since crabs can regenerate their claws in around two years. End the meal with a refreshing, tart slice of key lime pie," according to the Michelin Guide.



Weiss came to Miami from New York City along with his wife, Jennie, in 1913, when his doctors told him that the only help for his asthma would be a change of climate. In 1918 they bought a bungalow near the beach, moved into the back, set up seven or eight tables on the front porch, cooked seafood in the kitchen, and called it Joe's Restaurant. In 1921, Joe brought in a Harvard ichthyologist, who mentioned that he should try cooking up the area’s plentiful stone crabs – which were abundant but nobody was eating. He took a chance and added them to the menu, and – lo and behold – they were delicious, and have been the restaurant’s signature dish since then.



Joe's son, Jesse, recalls on their website: "My dad threw the stone crabs in boiling water and that was the beginning of it. The bay was full of them! When we started serving them chilled and cracked with hash brown potatoes, cole slaw, and mayonnaise, they were an instant success. We charged seventy-five cents for four or five crabs, twenty-five cents for potatoes and twenty-five cents an order for cole slaw. And this is the way we have been serving them since. We hit the jackpot with that one!"



Stone crabs have a firm texture and sweet meat. Stone crabs differ from blue crabs in that only the oversized claws are harvested. This highly nutritious meat is considered a delicacy and, at Joe’s, is usually boiled and served chilled in the shell with mustard sauce. The meat resembles lobster in appearance and flavor, according to the website.



Kaitee and I parked across the street and approached the Maître D’ podium. The Maître D’ took our name and the number of our party. Then we grabbed a drink at the bar and waited for our name to be called when the table was ready. I went for a strawberry lemonade.



To start, we had a bread basket with a pretzel roll, regular roll, onion roll, rye slice and more.



We tried the grilled tomatoes with spinach stuffing and melted cheese; fried shrimp with garlic butter; lobster mac & cheese with white cheddar and butter breadcrumbs; snow crab bake and stuffies - baked stuffed clams with andouille sausage, onions, peppers and breadcrumbs.



Stone crabs weren't at the top of our list on this visit simply because they were out of season. Next time, though, I would love to check them out.



But everything that we had was delicious. I love seafood, so it's hard to go wrong here. But everything was just dripping with decadence.



Have you been?



Grade: A

"At Fish Frenzy, we have something for everyone when it comes to seafood! From shrimp to sea bass, we take pride in using only the freshest ingredients, all expertly prepared by our talented chefs. Whether you’re searching for a nearby shrimp spot or just craving some delicious fish, you’ve come to the right place!" reads the website. The menu is primarily composed of fried appetizers, sandwiches and seafood platter switch include shrimp, oysters, fish and crab cakes. Most come fried or grilled. I ordered fried shrimp, hush puppies, and a crab cake. The shrimp had a light batter, which was not super crisp. I ended up pushing some of the coating off and enjoying the shrimp by itself. The hush puppies were a bit sweet and had a nice golden brown exterior. The crab cake was okay. For a quick, fried seafood bite, this fits the bill. Grade: B

My last stop in Baltimore is at Jimmy's Famous Seafood, a local restaurant known for its colossal crabcakes and other seafood specialties.



"Since 1974, Jimmy’s Famous Seafood has proudly served the community with iconic culinary creations, unmatched philanthropy, and legendary hospitality. Founded by the late Dimitrios “Jimmy” Minadakis, “The Famous” quickly became a Maryland landmark as a direct result of his unrivaled work ethic. Today, Jimmy’s Famous Seafood carries on his vision through his sons, who display the same passion and diligence that he was beloved for," read the website.



I was on my way out of town, so I placed a pick-up order. I, of course, ordered one of those crabcakes, as well as their famous crab macaroni and cheese.



I think I was made for Maryland-style food. I love the crab. I love the creative takes on it. And, if there's one way to improve mac & cheese, it is adding crab to it. The crabcake was full of lump crab meat with little filler. The mac & cheese was cheesy layered fusilli noodles topped with cheesy crab that was rich and perfectly seasoned.



Grade: A

Founded in 1886, Faidley Seafood is one of the oldest and best-known purveyors of fresh and prepared seafood - especially crab cakes - in the Chesapeake region. Faidley’s is headquartered at its original location in the “World Famous Lexington Market" in Baltimore, Maryland.



I had to order one jumbo lump crabcake, which comes at market price. And all that money goes straight toward crab - no filler, no frills. Just a slice of tomato and some lettuce formed a bed underneath.



The crabcakes are plump with a slight crustiness on the outside with jumbo lump crab meat inside. They are moist and full of flavor.



I also had to try a Baltimore-specific seafood item: the coddie. The coddie is a "Homemade Salt Codfish Cake."



"Coddies are usually eaten sandwiched between saltines with yellow mustard. The food is somewhat of a local delicacy in Baltimore, and is commonly served in the city's delicatessens and seafood markets, including the historic Lexington Market," according to Wikipedia.



These little salt balls definitely have more filling than the crabcakes, but they are still tasty. You do get the fish flavor, but the texture is soft - save for the crunchy breaded exterior. Oh, and a Natty Boh for good measure.



Grade: A

"Specializing in all things seafood, Sal and Son’s Seafood have been a staple at Broadway Market for over a decade. They offer a variety of Fish, Shrimp and Shellfish to take home or eat onsite," reads the Brodway Market website.



We did some fried shrimp, crab dip and half-and-half crab soup, which is cream of crab mixed with Maryland crab soup.



If pressed, I think I would admit crab is my favorite seafood. Possibly my favorite protein? So, I was happy to gobble as much crab in various forms as I could get. Starting with the dip, it was thick, creamy and had some nice bold flavor - especially Old Bay. The shrimp was only OK - the fried batter easily got steamed in the container and made for a soggy texture. But, let's talk about soup.



Cream of crab is a rich, creamy soup. Maryland crab soup is brothy and packed with veggies. You can get a mix of both - and the best of both worlds - with half and half. Rich creaminess meets veggies? Win-win.



Grade: A

"W.H. Stiles Fish Camp is a modern, urban fish shack serving freshly caught seafood from the South (mostly)," reads the website. Named after Chef/Owner Anne Quatrano's great-great-great-great grandfather, W. H. Stiles, Fish Camp is affectionately referred to as "Dub's."



"Fish Camp features a raw shellfish bar with a rotating selection of oysters, clams, and crudo, sandwiches (po'boy, lobster roll, catch of the day), salads, bowls of fish, shellfish, and chowder, homemade seltzers, and a selection of beer and wine. For those who like to linger, Dub's retail section offers an eclectic array of sea-inspired home decor, kitchen utensils, oyster shuckers, claw crackers, sauces, and condiments. Evoking the bright, comfortable, and casual feel of oceanside seafood shacks, Fish Camp is an anchor of Ponce City Market's Central Food Hall."



The Crispy Cod sandwich features these beautiful slabs of fish, remoulade, pickles, onion and slaw. Cod is a mild, white flaky fish that fries perfectly.



Utz crab chips are seasoned with a blend of spices and Old Bay seasoning to capture the essence of Maryland's blue crab. They are inspired by the culinary heritage of the Chesapeake Bay and are designed to be crunchy with a slightly spicy, savory taste.



This was a lovely stop to do a little perusing, see what fresh oysters they had for the day and enjoy a classic fried fish sandwich.



Grade: A