BLACKWATER – Restaurant

Right on the Withlacoochee River in Yankeetown, a riverside dining room that leans hard on local seasonal sourcing and states plainly that it avoids frozen or pre-made product. Start with gator tail and Blackwater remoulade, loaded cheddar curds, steamed mussels and clams, or dates stuffed with goat cheese and wrapped in bacon. Entrees are built to order: prime ribeye up to a 26-ounce bone-in cowboy cut, petite filet, fresh catch, baby back ribs, finished maple bourbon over cheddar grits, truffle scampi over cornbread, or crab imperial. Snapper Florentine and Grouper New Orleans are the chef's signatures. Half-price appetizers on Thursdays.

Cuisine: Restaurant