THE GATORS' BLOODY (FLORIDA)
Open your mouth wide – this Bloody starts with a Cuban sandwich slider of pulled pork, ham, pepper jack cheese, pickles, and chipotle mayo on a toasty bun, which is not to be outdone by the other slider of pan-fried grouper, lettuce, capers, and tartar on a bun, or the other other slider featuring a crab cake, lettuce, tomato, pepper jack, bacon, avocado, red onion, and spicy remoulade sauce. Also on a bun. Fritters made of conch meat, peppers, onions, and celery were lovingly hand-rolled into small balls and deep-fried – a gator tail was also deep-fried, skewered, and stuck in. Fatty crab legs and a claw dangle properly on the side of the glass.
There is obviously more food in there, like a mini-slice of key lime pie with whipped cream, a skewer of key limes for aesthetic and state-pride reasons, hearts of palm (also known as swamp cabbage), and a tiny cup of mango salsa with some tortilla chip bits. Rounding things out are a spoonful of seafood ceviche, a hunk of fresh coconut on the shell, and jumbo shrimp. There's also a mojito, you know, if you get thirsty.