Pinchers

The year was 1997 and owner Tony Phelan was determined to give Southwest Florida something it lacked - the freshest seafood served in a fun, down-to-earth atmosphere. The concept of the six table, 12 employee restaurant was simple: Make it look like an old seafood shack you’d find resting along the Gulf coast, yet place it miles from water. In essence, bring the Gulf of Mexico to where the bulk of the population lived.

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