Male: When you’re cruising the coastal states like California or Florida, there is just like two things people are looking for. That’s good beaches and great seafood. And what the locals tell us, we found both here at the Whale’s Rib Restaurant in Deerfield Beach, Florida.
Male 2: Pound the large stone, name that switch. We’re about 100 yards from the ocean. Female: The fish is always fresh, always.
Female 1: Mussels and garlic butter
Male 4: The rocks ramp is the best.
Female 2: Best claim chowder since I was eight years old.
Male 1: Made the same way since owner Dale Stephenson.
Male 3: So how are the oysters?
Male 1: Open this joint almost 30 years ago.
Dale Stephenson: A lot of critic business from people when they were kids, now they’re 30 years old. They’re coming back with their kids.
Male 3: I’ve been coming here for 20 years. It’s exactly the same.
Male 1: With the staff that keeps on coming back too. How many years?
Female 3: 19
Male 1: What did you do started getting of heard?
Female 3: Yeah. Oh I love you.
Male 1: And kitchen manager, John Keener
John Keener: We got two dozen are always just going to the bar side.
Male 1: He’s been here since 1993. This past—the attitude.
John Keener: I’ve got a medium and large stone crab here. They are in season right now.
Male 1: Awesome crab cakes do you have any and meeting a few yet.
Male: Yeah, I had one earlier and this is my second plate.
Female: One dozen oysters, pick it up
Male: I had oysters but not fresh like these.
Male 1: In the shell
Male: That’s a hotshot.
Male 1: Baked with parmesan and this classic.
Female: Oyster Rockefeller.
Male 1: John, the Whale’s Rib way
Male: Very good with the tomato.
Male 1: With the tomato slab, is that normal?
Male: It’s normal for them.
Male 1: First of all what types of oysters are we rocking out?
John Keener: From the gulf of Mexico,
Male 1: Are they fresh?
John Keener: Well definitely.
Male 1: Let’s shock them here.
John Keener: Yes sir. Steamed.
Male 1: Press the water out of it.
John Keener: Definitely. You don’t want soup on your oysters. Give it of course chop from the bowl with it.
Male 1: Now I’m starting out with the frozen peas so first make a steam
John Keener: Diced onion, Italian breadcrumbs, parmesan cheese, a teaspoon of Cayenne pepper.
Male 1: I used to say like cayenne.
John Keener: Cayenne pepper, about an ounce of black pepper, white wine, that’s all she wrote.
Male 1: Oh so that’s very spinachie
John Keener: Very much so. We’re going to put the Rockefeller mix on top of the oyster in the half shell
Male: Well then wrap in tin foils, you know, you have discovered too hard.
John Keener: Go easy on the dishwashers
Male 1: Holy pinch Popeye.
John Keener: Slice of tomato, we’ll put on cheese.
Male 1: Tomato
John Keener: Tomato, little parmesan on top just to brown it up.
Male 1: I’ve never seen it made this way. This is the most unique.
John Keener: Welcome to Deerfield Beach. And they’re ready to serve.
Male 1: So they’re going to go down for about 10 minutes.
John Keener: A little longer than 10 minutes.
Male 1: Nice and bubbly.
John Keener: Yeah.
Male 1: Tomato
John Keener: Tomato, volume lasagna. We teach right.
Male 1: Look at the hot molten lava of spinach in such. What do you think? Go for it.
John Keener: That’s to go for.
Male 1: Real hot.
John Keener: That’s the tomato.
Male 1: Oh, it’s good. I do enjoy the acid from the tomato is all as it sounds really does working there? And the spinach is nice. You really don’t get real spinach out of that. That’s a really good Rockefeller, some burnt cheese around the edge, it gets you.
Male: Like very tasty
Female: Very fresh tasting.
Female: This is the best of Deerfield.
Female: The main reason I came to Florida was to have seafood that’s delicious.
Female: I wouldn’t really go anywhere else.
Dale Stephenson: People around here hang out, they kept us going. And for a tiny little place, I think it’s fantastic.