HARRY'S SEAFOOD BAR & GRILLE – Restaurant

New Orleans by way of Florida, and Jacksonville is where the whole thing started in 1987. Harry's works Cajun and Creole territory without apology: jambalaya, shrimp and chicken etouffee, blackened redfish finished with shrimp, sausage and vegetables in a cream sauce over rice, chicken Jolie Blonde, fried green tomatoes to open. Butter pecan cheesecake closes it out. There's a full bar with signature cocktails and a dining room built for noise rather than hushed conversation. Founder Louie Saig's pitch was good food, good times and Louisiana flavor. Nearly forty years on, the kitchen still runs to that brief.

Cuisine: Restaurant