The McNeil family started selling seafood-centric fare in Port St. Joe, near Panama City, at a former trading post in 1929. Though its name has changed, the space has always been a store and restaurant. In 1985, it became Indian Pass Raw Bar to represent the concept’s evolution. The place is such a stalwart that locals generally refer to it as simply Raw Bar, one of the best places to enjoy oysters from the Gulf. The team sources hyper-locally, pulling their selection from beds every morning in the nearby Apalachicola Bay. Large, plump and slightly salty with a sweet finish, the oysters are highly coveted by chefs around the country and thought to be among the best oysters on the planet. The only way to get a fresher taste of them is to shuck one yourself, straight from the bay.
Special Dishes: Gulf Oysters
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