10 April 9-15, 2026 miaminewtimes.com | browardpalmbeach.com NEW TIMES | MUSIC | CAFE | CULTURE | NIGHT+DAY | NEWS | LETTERS | CONTENTS | the hospitality and culture side of things, and we’re having a lot of fun with the brand and being the provocative counterculture.” In favor of the Everglades oysters are the historical analog, the oyster’s overall positive nutritional value, and the fact that the mol- lusk can be featured on a Michelin menu or a “buck-per-shuck” dive bar. Perhaps the big- gest tool at their disposal is their direct-to- chef business model. Everglades Oysters does not carry an inventory. Instead, it’s the chefs who contract with the company to place an order. The farmers in the collective will then go to the farm and harvest the oysters, result- ing in fewer trucks and hands. Wilkie adds that the “oysters are in the water when they’re ordered, and harvested the next day,” a turnaround that farms outside of South Florida are unable to provide. “We created a distribution model where we can get the oysters into the town within a day of being harvested,” explains Galarce. “It’s the freshest way to get oysters that also supports local farmers.” They also have goals to streamline the har- vests. One such method is the use of a “float- ing flip-farm system.” Distilled down, hundreds of log-shaped pontoons (flat-bot- tomed baskets) hold the spats for growing. The spat sits just below the water’s surface in- side these pontoons, where the water is rich in nutrients — perfect for growth. Galarce com- pares an oyster’s growing cycle to a fingernail: The spats grow from the top down. Oysters, however, don’t develop that classic smooth cup shape on their own. Instead, farmers would manually chip away at the oyster or throw them in a tumbler for polishing. By contrast, the flip system allows the waves to aggravate the pontoons, which in turn start shaping the oysters as they grow. Af- ter a while, the farmers fasten their boat to the pontoons and “flip” them over, where the bot- tom is now on top. The Herald and Galarce analogize to flipping dominoes. The oysters now bask in the sunlight, and any barnacles and algae begin to die off in a process called desiccation. The farmers then start pulling in their bounty and begin fulfilling their orders. There are myriad ways to consume oys- ters, not much different than Bubba Blue’s monologue on shrimp. Grilled, covered in cheese, fried, baked, and so on. The most popular method of consumption is slurping up the raw oysters, once topped with cocktail sauce, mignonette sauce (made from shallots, red wine vinegar, and black pepper), or a spicy Thai sauce. If you haven’t had an oyster, critics will lament about the “slimy” texture, while lovers praise the soft-as-velvet slurp. The taste is a delightful brine-filled bite with a soupçon of sweetness. If you visit an institu- tion like Swan Oyster Depot in San Francisco, eating an oyster in the morning is no different than having coffee and toast. Even the shells have utility. The company implemented a shell recycling program that gives these empty shells a second life after they are consumed. “We started the only shell recycling program in Miami,” says Galarce. Participating restaurants hold their empty shells for Everglades Oysters to pick up. The company then quarantines the shells for six months at an avocado farm to “fossil- ize” them and kill any contaminants. People can then use the shells for restoration proj- ects, such as constructing improved barriers to safeguard against storm surges, reintro- ducing them into their natural habitat as “feeding grounds” for fish, or even transform- ing them into topsoil or resin. Wilkie adds that they are working with lo- cal agencies to recycle the shells for future reef restoration. “My great uncle started an oyster restoration project in South Carolina,” says Wilkie. “It’s cool to continue their legacy while making my own.” Galarce and Wilkie were not going to let their nightlife bona fides fall to the wayside, even with early morning drives to the Ever- glades. They created awareness parties for oysters, dubbed “Reefer Parties,” also known as “Oyster Reefer” events. The locations vary, but it is usually a DJ spinning music, and of- ten, there are all-you-can-eat oysters. It’s brand marketing while also informing the au- dience that Florida oysters can be just as linked to Miami as stone crabs. Whether the true “golden era” for South Florida oyster farming was once a century ago or millennia, Galarce and Wilkie see a bright future ahead, like the sun beating down on an oyster’s rigid shell. “We’re just fo- cusing now on quality and consistency and growing,” adds Galarce. “The parties will grow, the size will grow, and the frequency.” evergladesoysters.com. [email protected] Photo by Fabio Galarce The team aims to return to the halcyon days of oyster farming and dilute what the two call a prejudice against “Southern oysters.” ▼ NORTH MIAMI ON THE MAP T he late founder of one of South Florida’s most beloved dining institutions has been given the distinction he deserves. The City of North Miami has named a street in honor of Joe “Big Daddy” Flanigan, the larger-than-life founder of Flanigan’s Seafood Bar & Grill. The designation marks the corner of Northeast 18th Avenue and Ixora Lane, which is now called “Joe ‘Big Daddy’ Flanigan Ave.” It’s a tribute to both the man and the decades-long presence of Flanigan’s in the community. The recognition was formally introduced as part of the city’s annual Shamrock the Block Party at Keystone Park. While street namings often come and go with little fanfare, this one feels distinctly local. For generations of Miami residents, Flanigan’s is a South Florida institution. It’s where people meet after work, gather with family, celebrate small wins, and fall into familiar routines. In that sense, the recognition reflects something deeper than a name on a sign. Flanigan’s traces its roots back to 1959, when Joe “Big Daddy” Flanigan began building the South Florida institution. What started as a series of lounges and li- quor stores eventually evolved into more than 20 restaurants. His philosophy? Create a place where anyone could walk in, feel at home, and share a meal. That casual, welcoming, and com- munity-driven philosophy is still what defines the brand today. The North Miami location, ranked among New Times’ 5 Best Flanigan’s in South Florida, carries its own layered history. Long before it became known for ribs and green cups, the building operated as a club. Today, the North Mi- ami location stands as one of the chain’s original and busiest outposts. City officials say the designation is as much about that relationship as it is about Flanigan himself. The street naming was championed by Dis- trict 1 Councilman Kevin Burns. He cited the Fla- nigan family’s longstanding involvement in local events and initiatives. From sponsoring North Miami’s annual fishing tournament to support- ing community programming, Flanigan’s is ded- icated to North Miami. “The Flanigan family has always been a true friend to North Miami,” Burns said in a state- ment, calling the designation a small but mean- ingful way for the city to give back. For the company, the moment carries both personal and collective weight. “We are incredi- bly honored and grateful to the City of North Mi- ami for recognizing Joe ‘Big Daddy’ Flanigan in such a meaningful way,” the company shared in a statement. “Big Daddy believed deeply in build- ing places where people could come together, share a meal, and feel like part of the community.” That simple, unpretentious, and rooted-in- connection ethos has long defined the brand, from its nautically themed dining rooms to its reputation as a reliable neighborhood gathering place. “To have a street near our North Miami loca- tion named ‘Joe ‘Big Daddy’ Flanigan Ave.’ is a tribute not just to him, but to the generations of guests, team members, and neighbors who have been part of the Flanigan’s story,” the statement continued. In a region defined by constant change, where restaurants open and close with dizzying speed, Flanigan’s has managed to do something increasingly rare: stay put, stay famil- iar, and stay relevant. Now that legacy has a permanent place. Not just in memory, but on the map. VICTORIA STANZIONE ▼ MIDTOWN PAVE PARADISE Another slice of 24-hour Miami history has been cleared off the table. The Denny’s located at 3600 Biscayne Blvd., a fixture for late-night | TASTE TEST | ▼ Café Café Flanigan’s Seafood Bar & Grill photo The City of North Miami has paid tribute to the legendary founder of Flanigan’s, Joe “Big Daddy” Flanigan, by naming a street in his honor. Shell Game from p9
