Hobnob with Apalachicola aristocracy as you eat in a serene, Edwardian-style dining room at the Gibson Inn, the town's traditional hotel. A sea change came in 2006 when Chef David Carrier, an alum of The French Laundry, arrived to infuse a strong focus on fresh, local seafood and worldly wines. Entrées, though, are not your usual portions. Each is served as a 4-ounce course -- much like a tapas menu -- and you can order as many as you prefer. Sit at the cozy wooden bar for an after-dinner drink, a piece of key lime pie, and a taste of Apalachicola of yesteryear.
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