Fish Cage

Plates here extend across deep Southern seafood staples, from seafood combos with snapper and huge fried shrimp to fish po'boys. The sides run thorough and traditional, including red beans and rice, fried okra, mac and cheese, and a distinct mix of collards and cabbage. Desserts lean on homemade peach cobbler and banana pudding, while the drink cooler features a local oddity: spicy pickled kool-aid, served with a pickle inside the pouch. The front-of-house pace is set directly by the owners, who run a conversational, welcoming counter.