This place has a surprisingly good Shrimp Po'Boy, along with other very nice features.
Daiquiri Deck definitely specializes in daiquiris (frozen concoctions made with rum). They have a bunch of pre-mixed flavors, and then a large number of combinations of the pre-mixes. You can get a daiquiri in a variety of sizes, and optionally purchase your own cup in a variety of sizes. I enjoyed a couple of different mixes. My bartender, Lucas, patiently explained the whole system to me. (I was there when it wasn't very busy, so he seemed to have the time to linger with me. I joked with him that he'd been my lecturer for Daiquiri Deck 101.) He urged me to consider adding a "tooter" to my drink; this is a plastic colored test tube with some additional vodka
Both The Karen (described in the menu with "No complaints here!") and the Mangorita were tasty. (A daiquiri doesn't have to be overly sweet.) I added a tooter of coconut rum (from Siesta Key Rum, which was quite yummy both sipped directly and added into the daiquiri.
I wasn't really as optimistic about the food, having once visited another Daiquiri Deck when it was incredibly busy and so loud that I could hear my friend talk. At that time we'd ordered some food, but I remembered the visit more for the "atmosphere" than for what we ate.
However, this time I greatly enjoyed my side Caesar salad, small nappy-hour plate of coconut shrimp, and Shrimp Po'Boy. The salad was crisp and tangy, worth ordering again. The coconut shrimp was plump and surprisingly spicy, although it came with a nice tarter-ish sauce that cut the spice to a moderate level. I was disappointed that the Happy Hour version I ordered only had three shrimps. But it was okay: I had the Shrimp Po'Boy, too!
As my readers know, I'm always in search of an excellent Shrimp Po'Boy. They tend to vary a bit, ranging from the mediocre and mundane to the outstanding and original. This one combined an excellent buttered and toasted french roll, a sprinkling of romaine, a nice chipotle aioli, and fresh slices of ripe tomato with some very large, perfectly cooked, juicy shrimp with a breading that was almost an exact replica of what you'd get at a standard New Orleans po'boy shop. It was really good, although I took off the red onions (!) it came with, and was surprised to discover that the roll had been sliced into too, and not cut into a "hinge" like a traditional po'boy. The sandwich came with a really good snappy pickle (which in the future I might chop up and put in the sandwich).
I tend to want my po'boy more spicy than the typically come. This time, I ordered a side of hot buffalo sauce (that which they use for their buffalo shrimp appetizer), and I definitely enjoyed a bit of it dabbled on the top of the shrimp. Then, I noticed a group of three hot sauce bottle behind the bar and asked for them. The three present a very enjoyable variety of different mildly hot hot sauces (fruity, smoky, and ghost peppery), any of which could be shaken on a po'boy to good effect. (I might choose the "Fruity Fusion," maybe with a few drops of the hot buffalo.)
About half-way through my time at the establishment, the upstairs, where I was, was closed for a private party, and I moved downstairs for a while. The downstairs is definitely less "civilized" than the upper floor, with more people there primarily to drink. The bartender, Lisa, was great, but didn't really have time for Daiquiri Deck 102. I felt bad for the families that came in and had to sit amongst the somewhat loud crowd. (Families would be much happier upstairs if there is that option.)
My bill was a bit higher than I expected, because I ordered one of my daiquiris in a really nice stainless steel tumbler and because I might have ordered another daiquiri or two. Upgrading a tooter also adds some cost, but I'd recommend it for anyone who likes the taste of craft spirits.
I would say the whole experience has erased, in my mind, the memories from my first visit to a Daiquiri Deck. I'll put the one on St. Armands, and probably the others, on my list of go-to places.
And you should definitely go and try the Shrimp Po'Boy with a little extra heat. (Order it with no onions and a side of buffalo sauce, or try the bottled sauces.) read more