Shuck 'N Dive

When the first bowl of gumbo made its way to the table in 1999, Shuck N Dive caught on fire like a Louisiana sugarcane field. Widely known as an easy-going swampy oasis in the midst of the fast paced society of South Florida, the 90 seat café lets customers immerse themselves in New Orleans/Louisiana culture. Founding Chef and Owner Danny Stasi better known as “Chef Staz,” a life long Saints fan wasn’t born in Louisiana but his family spent a lot of time in NOLA as he grew up going for business and family trips.this is when he developed his love for Louisiana and its culture. Chef Staz is a self taught chef. He worked under master chefs from both Louisiana and Mississippi and is the architect of “The Dive.” Shuck N Dive’s atmosphere promotes relaxation with cozy booths and a bar that is always occupied by regulars who will be glad to show a newcomer the ropes. Serving as the South Florida Headquarters for both the 2010 World Champion New Orleans Saints and the LSU Tigers where you will hear the sounds of the Delta Blues, Zydeco, Country and Jazz. While Spanish moss hangs from the old tin roof that canopies the bar, the aroma wafting from the kitchen is guaranteed to whet anyone’s appetite. If favorites like fresh shucked Louisiana oysters, boudin, fried green tomatoes, gumbo, red beans and rice, shrimp n grits and po-boys aren’t enough; check out the chalk board located inside the front entrance. The chalkboard lists the chef’s daily creations, which include seasonal crawfish boils, jambalaya, Sunday fried chicken supper and a wide array of award-winning Cajun/Creole and Southern dishes.