KOSTIC ABC NEWS, NEW YORK. >> ONE OF THE CLASSIEST DIES IN FORT MYERS BEACH. FINALLY HAVING A BIG GRAND REOPENING. WE'RE TALKING ABOUT SMOKING SMOKIN OYSTER BREWERY BEES FAMOUSLY CALL. THEY CLOSED DOWN AFTER IAN. BUT TODAY THEY'RE BACK. THEY'RE READY TO SERVE MORE FOLKS. JASON, TO GULF COAST IN THERE THIS MORNING AS THEY PREPARE FOR A BIG OPENING PARTY LATER THIS WEEK. JASON, WHAT'S UP? >> AND SO THESE IS THE PLACE TO BE ON FMB. I JUST CAME UP WITH THAT AND THINKING ABOUT MAKING A BUMPER STICKER FOR YOU GUYS. GOOD MORNING. AND THANKS SO MUCH FOR BEING OPEN YET AGAIN. YEAH, MINUTES, RIGHT. TOOK US A MINUTE. WELL, YOU KNOW, THERE'S A REBUILDING PROCESS AFTER HURRICANE, BUT WE'RE BACK. I CANT BELIEVE LIKE YOU ARE HERE, WORKING AND BUILDING AND YOU HAD PASTORS BUYERS JUST MY GOSH, EVERYBODY WALKING PAST THE SAYING, OH, I'M SO GLAD YOU'RE GOING TO BE OPENING BACK UP OUR FAVORITE PLACE ON FORT MYERS BEACH. WE CAN'T WAIT COME BACK AND SEE YOU AGAIN. THERE'S NOTHING BETTER THAN, YOU KNOW, A NICE DAY ON THE HOT BEACH AND THEN YEARS, IRVING, STARVING AND THIRSTY AND YOU COME INTO BE AND YOU GET THE BEST FOOD ON THE BEACH AND THE COLDEST RANKS. AND, YOU KNOW, IT'S THE BEST ABOUT THE BEST FOOD ON THE BEACH, THE BEST STAFF TO LIKE. >> LEXIE AND ZEKE AND EVERYBODY, ANGIE, WHERE THEY WERE HERE LAST NIGHT WORKING TO GET UP AT 5 O'CLOCK THIS MORNING JUST TO COME ON DOWN AND SUPPORT YOU. THAT'S A GREAT STAFF. YEAH, WE DO. WE ARE VERY BLESSED WITH A GREAT STAFF. SOME OF THE OLD STAFF FROM PRE HURRICANE AND A BUNCH OF NEW STAFF. >> AND I COULDN'T BE HAPPIER NOT EVERYBODY I GET A BUNCH OF GREAT COMPLIMENTS ON OUR STAFF. THEY'VE BEEN VERY FRIENDLY, VERY FRIENDLY. THEY DON'T BITE. UNLESS YOU DON'T TIP THAT DOESN'T LET YOU DON'T FEED I DO. I MEAN, THAT'S A PRETTY GOOD GIG. YOU GUYS GOT LIKES SNOW GRABS AND KING CRAB MORNING BODY IN THE MORNING. YEAH. WHAT IS THE FAVORITE DISH? AND YOU'VE GOT FAVORITE DISH? WELL, WE HAVE ALL KINDS OF FAVORITE DISH. THERE'S SOME CLASSICS THAT BROUGHT BACK HERE. THE BAYWATCH SCALLOPS, LOUD SCREAM ONLY SURE WE HAVE OUR FIRE ROUSON OYSTERS. >> WELL, COVID EASILY ASSURES OYSTERS, ROCKEFELLER ALWAYS WE HAVE THE COCONUT SHRIMP DYNAMITE GROUP OR THE BEACH SPREAD. HERE'S WHERE GROUPER SPECIAL. IT'S OFFICIAL TODAY. IT'S A NICE BLACK GROUPER. >> AND HOME, A KEY LIME PIE. WOW. AND MIGUEL HERE IS GOING GRADUATIONS. THANK THANK YOU. THANK YOU FOR GAMING. DO THEY WANT ENJOY THE BAY'S FOOD? AND FOR MY OF THESE AND FRIENDS, LOCAL SEAFOOD. >> GOT WHEELS. IT'S RIGHT HERE VISAS. AND I DID SNEAK IN YOUR KITCHEN. THANK YOU FOR LETTING ME INVADE. VERY CLEAN, VERY CLEAN KITCHEN. THINK IT WOULD GREAT? IT WAS SAID TO ME, THE BAYS. WOW, YOU GUYS, THANK YOU SO MUCH. AND SO YOU'VE GOT ON BIG BUCKETS OF OF THE CRAB LEGS. AND SO, YEAH, IT'S ALSO ON THE MENU. WHAT YOU ALSO HAVE THE BURGERS AND THE STAKES IN THE APP ORDERS. WE HAVE STAKES. WE HAVE FRIED CHICKEN. WE HAVE A BABY BACK RIBS. SO IT'S JUST NOT ALL SEAFOOD. BUT THIS IS WHAT WE LIKE TO FEATURE ALDERMAN FOR. WE WERE ON THE BEACH. YOU MIGHT AS WELL HAVE SOME FOOD FROM FROM THE GULF. >> AND ON FRIDAY MORNING IS GOING TO BE A BIG RIBBON CUTTING CEREMONY. SO YOU CAN HAVE THE LOCALS COME DOWN HERE NOW THAT THERE'S PARKING YES, NOW THAT THERE'S NO NOT AS MUCH TRAFFIC, WE WOULD LOVE LOCALS TO COME BACK TODAY IF YOU WANT TO ALL WEEK OR IF YOU WANT TO COME FOR THE GRAND OPENING ON FRIDAY, THE RIBBON CUTTINGS AT 10 O'CLOCK AND WE'RE GOING TO HAVE A GRAND OPENING WEEK AND $10 T-SHIRTS. FREE KOOZIES AND DELICIOUS FOOD 3. THAT'S ONE OF MY FAVORITE SUMMER IN ROBERTS. YES, IT IS ALRIGHT. SO WHAT'S THE WHAT'S THE TRADITION HERE WITH THE OYSTERS? TALK TO ME, TEACH ME. I WANT TO BE LEARNED HERE. BE OK, WELL, IN THE BEGINNING, THEY WERE OPENED YOU KNOW, THEY HAD CRAB. THAT OYSTERS WERE THE SMOKING MOISTURE. SO THE FIRE SITUATION OR THERE'S A ONE OF THE SIGNATURE DISHES SO THAT IN COVID, HE'S THAT SORT OF UNIQUE HERE TO US BROUGHT IN BY AN OLD STAFF MEMBER, RICK LAPIERRE. HE BROUGHT THAT THAT RECIPE TO US AND IT'S GOT A SHRIMP AND CRAB STOPPING WITH A SCREAMING OWNS YOU JUST IT OFF THE SHELLEY TO IT KIND OF THE RIGHT OUT OF WHAT THE SPIRIT OR THE AFFORDABLE THING. YEAH. ALL AT ONCE. WELL, DOES FOR YOU. ALL RIGHT. THIS IS GOING TO LAST A YOUNG CHILD. IT IS THE CLASSIEST DIVE BAR IN FORT MYERS BEACH, WHERE YOU GO I'M USING MY FINGERS. GO FOR IT WAYS. GET IT IN THERE. IT'S OVER. THEN FRANKLY, OYSTERS THROUGH TRIP ACROSS STOPPING SCREAMING LSI. LIKE I SAID EARLIER AS OBESE IS THE PLACE TO BE ON FORT MYERS BEACH, MA'AM. SO THE SMOKIN OYSTER WE HAVE A LITTLE SHELLING ON. OKAY. YEAH. GO AHEAD. IT'S WORTH THE TRIP. I'M TELLING YOU. THIS IS SO GREAT. THANK YOU SO MUCH FOR HAVING US. YES, THANK YOU GUYS. GOOD MORNING. THANK YOU AGAIN, WE'RE GETTING UP SO EARLY. WELL, GREG, WE HAD A PLAN, A TRIP WITH ALL OF US COMING OUT OF FORT MYERS BEACH LUNCH, A SO BEES AND DON'T FORGET THE RIBBON CUTTING FRIDAY MORNING AT 10 O'CLOCK GOING TO SEND IT BACK TO YOU AND HAVE A GREAT MORNING ON. >> I'VE BEEN HERE TOO LONG. >> SAY LAUNCH WAS ON ME. IS THAT WHAT I HEARD? OKAY. LET ME FIGURE OUT A WAY TO GET A PAYCHECK. AND THEN WE'LL TALK ABOUT IT. A RIVETING. FRIDAY. THIS PLACE IS GREAT. MY WIFE AND I LOVE GOING HERE. IF YOU CANNOT WAIT TO TRY ALL THE DELICIOUS MENU ITEMS AS FRIDAY. WELL, THEY'RE ALREADY OPEN ON CARLOS BOULEVARD, FORT MYERS BEACH, EVERY DAY, TO 10 P CHECK IT OUT. WHAT A GREAT THING THAT'S THAT'S GOING ON DOWN THERE. THAT THE REAL DILEMMA. HEY, IF YOU WE DO NOT YET IDEA. LET US KNOW. THERE'S JAY SAYS EMAIL ADDRESS. WANT TO POP IT ON THE SHOW. LET'S CELEBRATE. THESE KINDS OF THINGS IS WHAT WE'RE ALL ABOUT