You know how when there’s a celebrity you already like and then you hear all these wonderful things about them and it makes you like them even more? That’s how I feel about FishBones in Lake Mary.

I’ve enjoyed quiet dinners for two, happy hour on the patio with friends, even big holiday dinner gatherings. The atmosphere and attractive décor are suitable for any occasion. Recently, I had the opportunity and pleasure to sit and chat with Seth Miller, senior operating partner–seafood concepts with Talk of the Town restaurant group, of which FishBones is a part. After the conversation, I gained an even greater appreciation and respect for a restaurant I already liked.

Miller’s enthusiasm for his job and his knowledge and pride in procuring only the freshest product from the most humane and reliable sources were most impressive. And learning about his and Talk of the Town’s ongoing commitment to local charitable organizations just made me feel good about supporting a restaurant with such integrity.

All of FishBone’s steaks are Prime or Choice, and aged four to six weeks. They’re then grilled in “the pit,” the large open-flame barbecue you see when you enter the restaurant; it contains the perfect 50/50 balance of citrus wood and oak that keeps the heat at a minimum of 1,200ºF to ensure a proper sear and a juicy steak.

The seafood is flown in daily from all over the world. The place of origin is always stated on the menu, so you know exactly where your selection is from.

Started by Charley Woodsby, Talk of the Town also owns Johnnie’s Hideaway, Vito’s Chophouse, Moon Fish, Texas Cattle Company, and Charley’s Steakhouse. The company is now headed by Charley’s son, Ron Woodsby, who shares his father’s passion for excellence and attention to detail.
In fact, Ron was the designer, architect and builder of FishBones Lake Mary. He oversaw every detail, making certain it was perfectly executed, including the use of indigenous woods such as pecky cypress, the two enormous fish tanks (one freshwater, one brackish), the stylish restrooms, the outdoor water features, and one of the best-designed patios in Central Florida.

His passion for excellence filters down to all of the employees, starting with Mary Varough, the restaurant’s general manager. At the helm since its opening, Varough is about as hands-on a manager as I’ve ever seen. When she’s not overseeing the hosting stand to make sure every guest is greeted warmly with a smile, or table-hopping to ensure that diners are having a great experience, she can be found most afternoons in the refrigerated walk-ins, hand-cutting steaks, chops and fish. Her hands-on approach and attention to detail have contributed to FishBones Lake Mary winning back-to-back DIRONA awards, proudly on display at the entrance with the restaurant’s other awards.

The FishBones menu is astounding in that it’s so large and varied, yet everything is amazingly fresh. All entrées include a delicious house salad, tossed tableside with a Spanish olive vinaigrette and served on chilled plates, a basket of homemade bread, ginger vegetables and saffron orzo. One of the most popular ways of ordering here is to choose one of the daily fresh selections such as Pacific mahi mahi or Chilean sea bass, have it grilled, blackened or pan-seared and then top it off with one of their specialty toppings such as “classic style,” which has smoked oysters and lump crabmeat in a white wine beurre blanc. The coldwater Australian lobster tail, incredibly delicious, is always a favorite. Pair one with a steak selection and enjoy a fabulous surf and turf.

The menu also features many terrific values. There are three stand-outs: Two marinated, open-fire flame-broiled chicken breasts for $13.95. Pork chops, 1¾- to 2-inch-thick, smoky, moist and juicy, are $13.95 for one, $17.95 for two. But my favorite is the butterflied extra-jumbo hand-breaded fried shrimp. They are addictive. They come with cocktail sauce, but I recommend also asking for their homemade tartar sauce.

There’s always a featured seasonal special, and right now it’s Florida stone crabs every Sunday and Monday—all you can eat, including all the fixin’s (bread, salad, and sides), for $39.95. Anyone who’s a stone crab fan knows what a terrific value this is.

The sushi/fresh shellfish bar, with Japanese-trained sushi chefs and a gorgeous array of the world’s freshest fish served authentically and artistically, is a sushi-lover’s nirvana. Jumbo Alaskan king crab legs, band-sawed for easy access, are served hot or cold. Assorted oysters, jumbo shrimp cocktail or a raw bar platter are available as a starter or a main course.

Desserts are exceptionally good, as well, and always a tantalizing selection. The portions are large, and perfect for sharing.

Cellar master Jim Rushing oversees an extensive wine collection. With more than 300 wines from around the world as well as a good assortment by the glass, you’re sure to recognize familiar favorites and discover new offerings. There’s enough variety to satisfy every palate and wallet. A full bar is also available, as well as Reel Good beer, an Anheuser-Busch amber crafted exclusively for FishBones.

With daily happy hour specials including half-price sushi in the bar and patio, seasonal specials or just great seafood or steak, think FishBones Lake Mary.
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FishBones
7005 CR46A, Lake Mary, FL 32746
407.851.2399
fishboneslakemary.com

Open daily for dinner: Sun.-Thurs. 5:00-10:30pm, Fri.-Sat. 5:00-11:00pm.
Happy Hour: Mon-Sat. 4:30pm.

FishBones Happy Hour: Fantastic Food and Drink Deals FishBones in Lake Mary has always been a popular place to gather, enjoy great food, and celebrate special occasions. Now with Happy Hour specials Mondays through Saturdays from 4:30pm to 6:30pm, FishBones makes afternoons fun and affordable. A large covered patio, live music, and seating set up like chairs on a boat sets the mood for fun—and all the more with prices on the special Happy Hour menu. The sushi is half off, fried calamari is $3, tuna tacos are $1 each, shrimp cocktail is $1.25, raw oysters are 25¢ each and wood-grilled are 35¢. For washing them down, Bud Light, Sam Adams and Reel Good draughts are $2 each. Several red and white wines by the glass, cocktails and martinis featuring Skyy Vodka are $4 each, as are the refreshing Fresh Fruit Infusions—fresh fruit infused with spirits for an enticing blend of flavors and aromas. FishBones, noted for its seafood, was voted “Best Outdoor Dining” and “Best Seafood” in the 2009 Best of Seminole Restaurant Awards. S FishBones 7005 CR46A, Lake Mary; 407.581.2399; fishboneslakemary.com. For special events or group private dining: 407.581.3236.