Route 98 east of Panama City and south of Tallahassee borders what is known as Florida’s Big Bend because it is shaped like the one in Texas. But unlike desert land west of the Pecos, Florida’s Big Bend is lush: cool blue waters of Apalachee Bay to the south and Spanish moss-draped forest on the other side of the road. Beyond the natural beauty of a blessedly underdeveloped stretch of Florida’s panhandle, a trip along this road provides access to culinary treasure. Deep-cupped oysters, harvested from the fresh/saltwater mix where the Apalachicola River flows into the Gulf of Mexico, are unique for buttery meatiness that sparkles raw, baked, broiled, or fried. While the natural harvest suffered in 2013 due to a dearth of freshwater flow, oyster season remains a delicious time to explore what Apalachicolans like to call the “forgotten coast.” Wild and cultivated local oysters join a year-around menu of such other marine treasures as shrimp, crab, grouper, and mullet, plus catfish.
Friendly, happy, rough-around-the-edges, Lynn’s is a restaurant for oyster-lovers along Florida’s “forgotten coast.” Raw or baked, they're some of the best.