About

On April 1, 1971, Bill Bowers, soon to be known as "the Captain," opened the doors to his new seafood house in South Miami. He'd spent the better part of the previous year transforming the old post office into a restaurant, doing much of the work with a friend. Armed with a love of fishing and a boatload of passion that is evident to this day, he didn't let a lack of restaurant experience deter him.

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About

40 years and over 1,000 tons of fresh seafood later, restaurant experience is no longer an issue. The formula is simple. Captain uses his vast experience in seafood buying from an incredible network of suppliers, to provide diners at the restaurant and customers at the seafood market with the absolute freshest fish at the best prices. Captain has decades-long relationships with suppliers of all sizes, from Stavis Seafoods of Boston, one of the country's largest seafood purveyors, to independent fishermen like award-winning, Ray Rosher, who supplies Captain with the best of the local catch.

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About

Virtually, everything at Captain's Tavern is house-made from the salad dressings, to the desserts, to Audrey's scotch bonnet sauce, a nod to her native Jamaica (Try it on the raw oysters; but only a drop). The Captain purchases most of the fish, whole, to be filleted on the premises.

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About

As soon as you walk in the front door of Captain's Tavern, you know that you are someplace different. The Captain jokingly describes the decor as "early depression," yet the dining room buzzes with energy. On any given night, you'll find families, business people, seniors and young couples all enjoying fresh seafood, sushi, delicious wine and a lively atmosphere.

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About

In a town of celebrity chefs and multi-million dollar dining rooms, where restaurants come and go, often in the span of one season, Captain's Tavern has thrived by staying true to its original mission, while always evolving to satisfy changing tastes. More recent creations like the Dijon Roasted Snapper and a full sushi menu complement the selection of classic seafood specialties like fresh lobster from Maine, soft shell crabs from the Chesapeake and stone crab claws from local waters.

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About

Food is only part of the story at Captain's Tavern. The wine list is one of the most acclaimed in South Florida. Captain's Tavern has been recognized by Food & Wine magazine as one of "America's 50 Most Amazing Wine Experiences." Over the years, Bill and Audrey Bowers have developed close personal relationships with great winemakers from California, Austrailia and Europe. These relationships are reflected in their commitment to offering great vintages at reasonable prices.

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About

Running a restaurant and seafood market isn't easy. The work is hard and the hours are long. Bill and Audrey, however, remain passionate about maintaining Captain's Tavern's reputation as the leading seafood restaurant in Miami. It is with great pride that they welcome back old friends and look forward to making a few new ones.

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© 2014 Captain's Tavern Restaurant, Inc.   •   9625 South Dixie Highway   •   Miami, FL 33156   •   Phone: (305) 666-5979   •   Prices and availability are subject to change without notice.

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