Golf-and-marina town, retirement haven, and crossroads for New Yorkers, Cubans, and lifelong Floridians, Port St. Lucie’s restaurant scene is a testament to easy living and inclusive welcome—best enjoyed with a salty breeze and plenty of friends.
1. Fernando’s Dockside Grille
A Portuguese-Brazilian jewel on the St. Lucie River, Fernando’s is all about seafood—paellas brimming with shrimp, mussels, and sausage; grilled octopus on potato salad; garlicky steamed clams and daily market catch.
The crowd is loyal and wide-ranging—snowbirds, boaters, and big family parties fill the patio on mild nights.
The servers explain both menu and wines with care, and the flaming chorizo appetizer is showy and delicious.
2. Berry Fresh Café
Brunch is religion in Port St. Lucie, and Berry Fresh sets the standard: strawberry banana pancakes, sweet potato hash, fried green tomato BLTs, and bottomless pots of locally roasted coffee.
Walls of chalkboard specials, chirpy waitstaff, and a market counter selling jam and honey all add to the “we really do make things from scratch” charm.
On weekends, waits are long but the crowd chats like old friends.
3. Tutto Fresco
An Italian “New Jersey expat” icon where everything—stuffed shells, veal marsala, sausage and broccoli rabe pizza, zeppole—is made the old way and served in a space that recalls Brooklyn’s finest slice shops.
“Nonna” style portions, group tables, handwritten dessert trays, and a queue for the bakery case are all part of the ritual.
Staff make everyone feel like family, from high school graduates to retirees celebrating anniversaries.
4. Lefty’s Wings & Grill
A community staple for “game day” feasts, Lefty’s slings saucy wings, juicy burgers, loaded nachos, and tall beers at a bar lined with TVs.
The crowd is rowdy but friendly, cheering together for FSU, the Yankees, or whoever’s playing that night.
Kids line up for arcade games and “build-your-own” soft serve sundaes, making Lefty’s an all-ages party central.
5. Little Bangkok Thai
PSL’s go-to for spicy curries, pad thai, drunken noodles, and curries at every heat level—from “tourist mild” to “Thai family only.”
The kitchen treats every plate as a work of art: hand-carved veggies, fried spring rolls stacked like Jenga, coconut sticky rice with mango for dessert.
The staff walk new diners through specialties, and regulars come after work for fragrant soup or lunch specials.
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