Cherokee Street becomes a beach for this authentic surfside seafood shack. Low on frills, the restaurant puts the emphasis on spectacular overflowing platters of whole roasted fish and piles of shrimp and crab legs. The namesake chef, Pedro “El Gato” Diaz, has since departed to start his own restaurant (of the same name) on Gravois.
Dish: The whole snapper, a golden-fried masterpiece of Nayarit-style seafood.
Drink: Cerveza.
Tip: The menu’s in Spanish, so consider brushing up ahead of time.
