ENJOY DINING OUT WITH JOY MORROW
Moby Dick's: Classic venue

MOBY DICK'S RESTAURANT
517 S. ALISTER
749-9447
TUES. - THURS. 7 A.M. - 9 P.M.
FRI. & SAT. 7 A.M. - 10 P.M.
SUN. 7 A.M. - 3 P.M.
CLOSED MONDAY

Aarrgh! Ahoy, mateys, here we are, Tinker Bell Morrow and my companion, Captain Jimmy Hook, heading into Moby Dick's for some grub and grog. I know, "Moby Dick" is a classic of literature about a big ol' whale and has absolutely nothing to do with pirates, but, don't tell that to Ed Zigler, owner and captain of Moby Dick's Restaurant, and creator of this piratey paradise.

Outside, the campy "Leaky Tiki Bar" is awash with palapa tables, a waterfall (!), a poop deck for entertainment and a tropical paradise for dining, drinking or cooling your heels while awaiting your table, and this is just the tip of the gangplank, matey.

We are welcomed inside by the evening commander, Amanda, and turned over to her capable first-mate, Cheryl, who pillaged and plundered us through the menu. This "nautikitschy" cabin of Moby Dick's is decked out in true buccaneer bounty. Fish are strung from the halyards above, a capsized skiff hangs from the ceiling with empty boots attached, there's portholes a'plenty, netting and lighting, and on and on.

Ok, it's time to hit the gangway onto the eats. Breakfast is offered from 7 a.m. to 11 a.m., and some of the fare includes build-your-own breakfast tacos, eggs any style with sides, pancakes, French toast, and Texas eggs Benedict (biscuits topped with fried eggs, smothered in sausage gravy, green chilis and cheese). Now, that'll get your day going, me hearties!

For lunch and dinner the massive menu offers a medley of seafood, chicken and beef with something for every matey. "Grilled Delights" include mahi-mahi or chicken served grilled or blackened, with lemon pepper sauce or honey mustard or mahi or chicken prepared in a Hawaiian teriyaki sauce with grilled pineapple. There's even a grilled lo-carb catch and char-grilled skewered shrimp for you skeletal types. The fried seafood is bountiful with mix 'n match combinations including oysters, shrimp, stuffed crabs and fish fillets. U'peel'em shrimp, oyster shooters and Caribbean coconut shrimp help round out the roustabout roster.

For the landlubbing carnivores, hand-cut steaks abound with ribeyes, filets, and t-bones.

If you're "look out" is for a lighter fare, sandwiches are numerous, with po'boys to clubs, to a Monte Cristo with ham, turkey, and cheeses dipped in egg batter and grilled. The burgers come in three sizes: the third-pound, half-pound and the Whaler, a onepounder (also available with double meat!), served with a harpoon for support.

Garden salads and desserts (one extreme to the other) are in abundance, and "Lil Maties" are not be be left out with a generous selection of pee-wee piratey portions.

For you scallywags, ale is provided on tap or in bottles, and various types of grogs are offered from the full service bar. Perfect for the "three sheets to the wind" types.

Lunch and dinner specials vary daily. Entertainment is scheduled for Friday and Saturday evenings and "Ribeye Western Wednesday" brings out the country crooners.

When we were about to pull up our anchor and head out, I spied a mommy carrying around her little son so he would be able to take in all the magical wonders around him. His mouth was in the shape of an "O," and his eyes were as wide as saucers as he giggled, squealed and pointed to the "Neverland" of amusements in this new world. This sight was mesmerizing, and I thought if we would imagine seeing our own world through the wide eyes of a child on occasion, it would certainly put the "Peter Pan" back into our step, and, isn't that something we could all use in our journey through life?

I leave you now with that final thought as this is my last article as your Dining Diva. Yes, it's time for me to put my freelance fork back into the drawer and to allow my beleaguered companion, Jim Lucas, to regain what's left of his dignity. Tinker Bell has left the building. I've so enjoyed my "fifteen minutes of fame".

I would like to thank Mary and Murray for their confidence in allowing me to be a part of their award winning "rag." I would also like to thank those of you who have encouraged me along the way with your compliments and laughter.

I remain in awe of the numerous, wonderful, dining establishments we are lucky enough to have on our island, and if I have helped to motivate you, my ravenous readers, to get out there, diversify a bit, and support these hard working people, I have happily accomplished the job I set out to do. Dine on!