Long before the farm-to-table trend invaded America, Louisa’s espoused this philosophy, and served food to match. The tiny-but-iconic eatery was established in 1980 and has been dishing out incredibly fresh and delicious food in the small historic yellow building ever since. The menu is all regional fare — fish caught from the Atlantic Ocean and Delaware Bay, plus vegetables, fruits, herbs (and beautiful fresh flowers) from West Cape May’s Beach Plum Farm, augmented by produce from other New Jersey farms. The kitchen philosophy is to cook simple, expertly seasoned dishes that are lovingly prepared and made from fresh, first-rate ingredients. The menu changes often but the one constant you’ll find here is the dedication to a great dining experience.