This year marks the 50th anniversary of the restaurant opened by Robert and Virginia O’Steen in St. Augustine, Florida. O’Steen’s has always been known for their local Florida seafood and, especially, for their fresh, locally harvested shrimp, which they shell, clean, and butterfly in-house before frying. Today the restaurant is overseen by Lonnie Pomar, who began working at O’Steen’s as a kid, and Lonnie’s wife Barbara.

Minorcan clam chowder is a specialty of the region in and around St. Augustine. It's a tomato-based chowder with a strong kick courtesy of the local datil peppers, which are habanero-hot. Like it hotter? Bottles of datil sauce are on the table. Shake away!

Minorcan clam chowder is a specialty of the region in and around St. Augustine. It’s a tomato-based chowder with a strong kick courtesy of the local datil peppers, which are habanero-hot. Like it hotter? Bottles of datil sauce are on the table. Shake away!

They’re also known for a unique local specialty, Minorcan clam chowder – if you get a chance to visit, do try a bowl. We think O’Steen’s makes the finest Minorcan chowder in the region. They do very little advertising, but the place is usually packed. It’s their consistency and stellar reputation for seafood that keeps them coming back. Read more about O’Steen’s in this St. Augustine Record story.