Steps creak across a wooden boardwalk as aromas of freshly fried hush-puppies and blackened seafood fill nostrils and tempt stomachs. Bay windows look out onto muddy water, sea grasses and large, gray pelicans contrasting with an interior décor of colorful, coastal ornaments such as outboard engines.

 Harry, Jessica and Ray visited the Original Oyster House for Adventures in Dining this month. The trio enjoyed delicious seafood dishes and service from a delightful, long-term staff.

 Joe and Dave's Favorite baked oysters graced the table within the first moments of arrival; all three raved over the unique and satisfying flavor of the dish that combined garlic cocktail sauce, applewood bacon and Parmesan cheese over the oyster half shells. Two of the owners' namesake, this dish left pleased palettes around the table. Harry said the layers of flavor remained his favorite throughout the meal.

 Another seafood favorite, the restaurant's gumbo left diners searching for the usual over-abundance of roux amid the plethora of crab, flounder, shrimp and crawfish. Jessica added that the mixture held just the right amount of spice.

 A worthy addition to any Southern menu, the restaurant's cheese grits brought satisfied smile to the adventurers as the bowls were quickly emptied of the creamy concoction. Harry applauded the Tapioca-style texture, along with the taste.

 “The more I eat of it, the more I like it,” Ray said.

 Waitress Dani Ball said that regulars have developed a system to help them get their fill of the cheesy goodness.

 “A lot of people will get a double order of grits and take one home to eat for breakfast,” she laughed.

 Speaking of Southern charm, Ray and Jessica claim their turnip-green tastebuds were consistently wowed as the leafy, warm mixture oozed perfect seasonings.

 Ray admitted that he often leans toward collard greens, instead, because of the bitter taste turnips sometimes lend, but that these were as good as any collard greens he'd eaten.

  While down-home dishes abound, don't forget the Mahi Down on Da Bayou with all the fixings of a Alabama stomach— tasso cream sauce filled with ham chunks and topped with fried crawfish tails. The flavors of blackened fish stood out against the rich topping and varied textures of Mahi and ham melded into a beautiful medley; this creative dish won the crowd.

 Kitchen Manager James Nail said it is one of his favorites.

 “It has lots of different flavors and they combine well,” he said. “That's the best combination of flavors.”

 Another crowd-pleaser, according to Ball, is the Shrimp Au Gratin—Ray's choice for the afternoon. He described the skillet creation as “shrimp in every bite” as the seafood swam in a Parmesan and cheddar cream sauce and was topped with a cheesy crust of baked perfection.

 He added that “the wedge-cut garlic toast is as visually appealing as it is tasty.”

 Jessica enjoyed the Stuffed Shrimp Combo with light cream sauce flowing over crab- and florentine-stuffed shrimp. Velvety, textured toppings complemented the firm shrimp and moist, cheesy combination.

 Sweet and fresh cole slaw made for a pleasing side dish with equal amounts of flavor, dressing and crunch, while large, flat steak-fries held a light but poignant sprinkle of seasonings.

 All three agreed on good portion sizes, service and taste.

 General Manager Allen Hastings credited their “consistently good food and service” to the abundance of long-term staffers. He cited his own, 20-year career with Original Oyster House in addition to his mothers' continued work at the restaurant and Nail's eighteen, consecutive years as a few secrets of success.

 “We will exceed our customers' expectations with the best employees in the world,” according to their mission statement.

 “We live by that,” he said. “We try to make the best decisions for our employees and our guests.”

 “The staff makes the place; every year, the staff has to grow, but we're able to maintain the core staff,” he said. “That's what that consistent plate.”

 Dining-room Manager Nancy Whittenton cited some favorites from her behind-the-scenes perspective: the crab cakes with special, lump crab meat and the seasonal, bourbon-glazed bread pudding. She divulged that home-made desserts like key lime and peanut butter pies keep customers coming back.

 That's one reason owners have planned to add 30 seats in the month of January, according to Hastings. While the Causeway location opened in 1986, and the Gulf Shores location in 1983 with 60 seats, it has grown to 280 seats, every one of which stays filled in summer months, he said.

 They hope to alleviate wait time and continue to satisfy customers, Hastings said. For  those reasons and despite Gulf tragedies, the Coastal dining staples stayed their ground.

 “Even during the oil spill, we were able to stay within 25 percent and were able to carry the staff through,” he said. “Now we had an incredible season and were very busy and very blessed.”

 “We try to build that repeat business.”

 Nail suggested, “Come and enjoy some gulf seafood in a relaxed atmosphere.”