So when Joe Weiss, a Hungarian-born immigrant arrived via New York City, it was the healthful climate, not the potential for establishing an eatery famed the world over, that was at the top of his to-do list. Fast-forward 105 years, and one can see what fruits a little entrepreneurial spirit can spring from the fertile ground of our serially successful city. Consistently ranked among the highest revenue earners in the American restaurant scene, and a perennial favorite for tourists the world over, although open only October through May, Joe’s Stone Crab has retained juggernaut status among our culture’s culinary savvy. Snapped in 1980, take away the retro hairstyles and oversized ties from the archival photo on the left and one can see a contentment and conviviality familiar to anyone who’s ever visited this charming chowhouse; JoesStoneCrab.com. — Ryan Jarrell
Blue skies, clear waters — the perfect backdrop for a day in paradise. Dive in to the boating season with a fresh wardrobe complete with the perfect yachting accessories for every occasion.
Two mega-boat shows in town. Perfect weather. It’s time to take the family and friends out for a dinner cruise. Pay close attention to these yacht chef secrets to make things a little smoother out on the high seas.