Here at Nick's we not only pride ourselves on seafood, but also
on TRADITION. In 1956, Frank and Hattie Nick bought this property from Thomas
Godwin for $8,500. In this location there was an old Fish Camp that dated back to the
first of the centruy. " Old Nick" and Miss Hattie" ran the Fish Camp,selling bait,
beer,and renting boats for a dollar a day.

In 1963, the present building was erected and Nick's Seafood Restaurant was
open,selling raw oysters,fried shrimp,hamburgers and cold beer. Oysters sold for .55cents
a dozen,fried shrimp dinners for $1.55,hamburgers for .30cents and beer for a quarter.
There were not many people out of this way,matter of fact,there weren't many people
anywhere around here.

Back then, all our seafood came straight out of the bay caught by local
fishermen. We had our own oyster beds leased from the State of Florida for $14.50 a
year. Shrimp sold for .25cents a pound,mullet for .10cents a pound and crabs for a nickel each
(large males only). It was then that Governor Leroy Collins started a one-cent sales tax.

In 1968,three people began working at Nick's: Ernie Perdue, Corrine Perdue
and Betty Schipper. Two years later, Janie Phillips came on board.

Nick's continued to grow in clientele. Through the years,kids came with
their parents;then later came to Nick's with their kids. In 1979,"Old Nick" and "Miss
Hattie" had their son, Frank Jr. with his wife, Bonnie, and two mop head ruffins, Trey
and Carey, together they took over. Frank Jr. and Bonnie ran the restaurant until 1989
when they turned it over to "Old Nick and "Miss Hattie's" daughter, Connie. Connie
and her husband, Wayne Jones, along with their daughter, Rachael, ran the old block
building until 1998.

In 1998,Frank III made it three generations of running Nick's. He and his
wife,Jennifer,took over the reins. With Ernie,Corrine,Betty and Janie still on board,
and baby brother Carey tending the bar, everyone is makeing sure FrankIII(Trey)
Jennifer,Aubree and Cade (aka Frank A. Nick IV) will keep the TRADITION of a family atmosphere
and good food going into the fourth generation.