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Boss Oyster Restaurant Review: Twas a brave man indeed that 'et the first oyster. Jonathan Swift wasn't whistling Dixie when he wrote that. There are a lot of brave folks out here, because Franklin County harvests 90 percent of the state's oysters and ten percent of the nation's. And the oyster in question is the Eastern oyster, or Crassostrea virginica, shown off to finest effect right here in Apalachicola, where Boss Oyster is the place to sample. Topped with things sensible (a squeeze of lime, a splash of tequila, and a dash of Tabasco) and things nearly obscene (envision a broiled oyster Reuben complete with sauerkraut and corned beef), they are briny bliss. A lively family-oriented crowd, decent nightly drink specials and a casual setting keep it full. Some of the presentations lack, well, presentation---the heads-on shrimp come in a metal tray that looks unnervingly like a bedpan. Roll up your sleeves and don't be fussy.