Deep Lagoon Seafood and Oyster House, Marco Island, Florida: an Update

Nancy and I were joined in Marco by my cousin Scott Griffin and his lovely bride, Nora Raynor. Before they arrived, Nancy and I made reservations to go back to Deep Lagoon (see here for our first visit) on their second night in Marco (night one was the Snook Inn and the bottomless tuna poke) because (a) we really liked it , and (b) they allow you to reserve outside seating.

As it turned out, Scott and Nora had eaten at the Deep Lagoon in Naples, and enjoyed it immensely. Nora had been crazy about the Crab Rangoon appetizer at lunch in Naples, so we ordered some.  

We were unable to wait for a photograph, but we did discover the source of her insanity. The crab was a treat, and the crab flavor held its own against the wonton and the sauce. Very nice.

The other orders were largely a reprise of our first trip: hogfish, hogfish, hogfish. Each was, as last time, just about perfect.

I went my own way and ordered the mahi-mahi.

I would rather have ordered the grouper or the hogfish, but I feel compelled to order something different than everyone else –all for you, Dear Reader. Actually, it’s almost a compulsion with me. Will I ever learn? The result of my effort is: order the hogfish or the grouper. Mahi-mahi is all good and well, and often it’s the best thing on the menu. But, trust me. At Deep Lagoon, go with the hogfish or the grouper.

I looks like Deep Lagoon is known our regular Marco Island rotation. Do try it.


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2 thoughts on “Deep Lagoon Seafood and Oyster House, Marco Island, Florida: an Update

  1. Just read your favorite BBQ sauces. You might want to give Wickers original sauce from Hornersville, Mo. a taste. I grew up in Blytheville, Ar eating Dixie Pig, Kream Kastle and Penn’s BBQ, so vinegar base sauce is my favorite.

    Liked by 1 person

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