Coni'Seafood

This local treasure has been earning accolades since it first opened in 1987. Today it continues to flourish as a family affair, as the founder’s daughter is running the show.

The front dining room is welcoming, but the large and enclosed back patio is really the place to be—pleasantly green and breezy with ceiling fans, hanging plants and potted palms. It's the perfect setting for relishing the kitchen’s Nayarit-style cooking that showcases shrimp and fish imported from Sinaloa. Those shrimp appear again and again, perhaps breaded and fried in tacos, or sautéed head-on in a bright red sauce of roasted chilies and beer. Enjoy their fish fried, cooked whole or even inside heaping bowls of ceviche with bracing, lemony flavors and a basket of chips.