If you pull up to Calypso Restaurant & Raw Bar on a Saturday evening, the parking lot will be empty. The lights will be off. And there will be no one waiting for a table. This is not a bad sign, however. The longtime Pompano Beach restaurant hasn't held weekend hours for close to a decade. After 25 years in business, the owners like it that way; the restaurant has garnered such a devout local following that it doesn't need to cash in on a weekend swell. Inside, everything just feels right, from the gaudily bright parrot curtains to the tiki-style thatching hanging over the bar and the nautical bric-a-brac that brands it an official Florida hole in the wall. The seafoodcentric menu hasn't changed much since opening day, featuring a list of starters like cutters (island-speak for sandwich), roti, and specials created by the founding Bahamian owners. The heart of the menu remains conch, which, for the past two decades, is delivered straight from local waters and prepared in the same laborious, time-consuming manner: a rhythmic pounding by large wooden mallets, rendering each pink tongue-like strip of conch meat into tender tidbits. You can order it frittered, fried, or cooked over an open flame, served with a lime wedge and a cup of drawn butter.