Joe’s Seafood, Prime Steak & Stone Crab

This soaring bank turned steakhouse—with its bow-tied servers bearing trays of old-fashioneds and its gratis bovby pins in the ladies’ room—feels transported from a long-gone era. Our advice: Start with a round of stone crabs on ice, then spring for a juicy rib eye or filet sided with pommes lyonnaise and tossed-at-the-table slaw. For dessert, it’s all about the pies—available in half slices so you can sample widely. Key lime is the classic here, but Boston cream is the B-side hit.