Around for more than 30 years, this boisterous, no-frills seafood shack has a wrap-around bar and outdoor seating. The draw here is the steamed shrimp and lobster sold by the pound in aluminum bucket with tangy beer butter.
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You can't miss the big skull with psychedelic eyes on Moreland Avenue. Walk through the gaping mouth, and you'll find some of the city's best burgers, excellent chili, and even good vegetarian bar fare. The food overshadows the servers' often surly attitudes.
Dante's Down the Hatch is one of those places that rightfully should be fiction. A fondue restaurant with a madhouse-meets-Disney theme and décor, an elusive and eccentric pipe-smoking owner, Dante's has been a destination for 41 years. The story goes that owner Dante Stephensen, traveling around Europe and the Mediterranean while in the Navy, collected quirky ideas about food and culture that would become the inspiration for Dante's. And what of the fondue? There are certain aspects of fondue that don't change much. You scoop up the mixture of Emmental, Gruyère and "other Swiss cheeses" with small hunks of spongy, slightly dry white and brown breads. The main event -- the fondue dinners -- are immensely amusing, totally sharable and only sort-of good. You don't come to a place like Dante's for a culinary experience any more than you go to WrestleMania to watch a sporting competition.