2023 Spring Issue - The Food & Wine Guide for South Walton

FOOD & WINE GUIDE

for South Walton

RESPECT THE BEARD

South Walton boasts lineup of James Beard Award-winning chefs

POPPIN’ BOTTLES

Spring wine fest lineup uncorks the fun for a cause

SPRING 2023 •

Photo by Michael Booini

ICONS OF TASTE

Greetings fellow foodies! As we went to press this year on the latest edition of the Food & Wine Guide for South Walton, the festival season was ramping up. We saw many of you at the Taste of the Race in Seaside, the Sandestin Gumbo Festival and the renowned 30A Wine Festival in Alys Beach. The season continues into April with the Sandestin Wine Festival (story on page 58) and the South Walton Beaches Wine and Food Festival (page 44)

As always, we include a directory of South Walton restaurants at the back of the magazine (starting on page 74). A popular dining option in South Walton that is growing is the private chef category. You’ll find numerous chefs who can create a unique dining experience for your visit to paradise.

As you read the magazine, please do me a personal favor and be sure to visit our advertising partners at

their establishments throughout the area. It is an honor to have their support each issue, as we publish the only dining guide serving the South Walton market.

And finally, no matter if you are a long-time resident or annual visitor, your dining experience in South Walton was most likely influenced by Harriet Crommelin, the owner and operator of Cafe Thirty-A in Seagrove Beach. Harriet passed away Feb. 8. An easy case is made that Harriet defined and set the bar for impeccable service and remarkable food in South Walton. As one of the longest running restaurants in the area, Cafe Thirty-A and Harriet welcomed guests for almost three decades. She will be sorely missed, but the influence of such a culinary icon will undoubtedly remain for decades to come.

Thanks again for reading and sharing in our culinary adventures here in paradise.

Until next time.

Bon appétit.

Phil Heppding Publisher phil@30afoodandwine.com

Harriet Crommelin 1946-2023

WHICH FEST IS THE BEST?

When I tell people I’m the editor here at 30A Food & Wine, one of their first questions is invariably, “Ooh, which culinary festival is your favorite?” That’s a question as loaded as the nachos at Macho Taco Cantina! Take a look at our Calendar of Events on pages 42 and 43 as we run through the highlights of food and wine festival season here on the Emerald Coast.

We kick the year off with the most festive of feasts – the Sandestin Gumbo & Bloody Mary Festival – held on the streets of Baytowne Wharf. Local restaurants and groups dish up all-you-can-taste cups of gumbo in every variation you can imagine, served with a side of Bloody Marys to keep things extra zesty. It’s Mardi Gras meets the beach.

There’s Taste of the Race, a culinary event paired each year with the Seaside Neighborhood School Half Marathon. Restaurateurs show up to benefit the school, offering assorted bites and an open bar with rocking live music! It’s a great night out to benefit the kids!

The 30A Wine Festival is five days of food and wine, all set on the streets of Alys Beach. From wine, champagne and tequila dinners; to Bourbon, Beer & Butts; the Grand Tasting; and Rosé & Croquet, it’s a packed weekend! If this sounds like your cup of vino, don’t delay: tickets always sell out early!

The granddaddy of them all, the Sandestin Wine Festival, returns in April for its 36th installment. For four days, Baytowne Wharf is filled with wines, bites, and even yoga and mimosas on the beach!

The South Walton Beaches Wine & Food Festival takes over Grand Boulevard for three days (plus a kickoff dinner at Destin’s Wine World), offering more than 600 bottles to sample, Eats Street, seminars, and the South Walton Culinary Village.

If you’re in to celebrating Cinco de Mayo, check out the Tequila & Taco Festival at Baytowne Wharf for three days of tequilas, Margaritas and mezcals – paired with some of the best tacos on the coast!

Get fired up for the Eggs on the Beach Eggfest grill competition in the fall, held at Seascape Resort. Local restaurants and charities go head-to-head for grilling supremacy, and attendees reap the benefits! Vote for your favorites while sipping on bourbon cocktails!

Harvest Wine & Food Festival is one of the newer entries into the SoWal festival scene, but what it lacks in age it makes up for in offerings. Set at the magnificent Cerulean Park in WaterColor, it makes for a beautiful day of sipping and strolling in the shade!

Rounding out the year, the Seeing Red Wine Festival fills Seaside’s Central Square with the best of this beachfront community, and table after table of exciting wines to try. Live music from the amphitheater stage fills the air during this last hurrah before the holiday season.

So which fest is the best? Yes!

Michelle Farnham Managing editor editor@30afoodandwine.com

Seeing Red Wine Taste of the Race

30A Wine Festival

FOOD & WINE GUIDE for

South Walton

Owner/Publisher | Phil Heppding phil@30afoodandwine.com

EDITORIAL

Managing Editor | Michelle Farnham editor@30afoodandwine.com

Contributing Writers | Lauren Sage Reinlie, Liesel Schmidt, Pam Windsor

DESIGN

Creative Director | Mark Kerley

SALES

Phil Heppding | phil@30afoodandwine.com

2023 FOOD & WINE GUIDE FOR SOUTH WALTON www.30afoodandwine.com facebook.com/30afoodandwine instagram.com/30afoodandwine Twitter: @30afoodandwine.com

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P.O. Box 1441, Santa Rosa Beach, FL 32459 850-687-3776

Copyright March 2023, HNH Media Holdings, LLC

All rights reserved. Reproduction in whole or part without written permission is prohibited. Photos not otherwise credited are used with permission of the business.

Farm & Fire

Great Southern Cafe

LaCo: Latin Coastal Kitchen •

By Liesel Schmidt

FRESH TAKES ON FAMILIAR TASTES

SEACREST BEACH – With its bright, festive and airy atmosphere, LaCo is everything you’d envision for a Latin-inspired restaurant on the coast, and the food continues to paint the picture, beautifully marrying Latin cuisine with coastal fare to achieve something truly special.

Originally opened in 2009 as a Tex-Mex establishment called La Cocina, the menu transitioned from traditional Tex-Mex to one featuring Latin coastal cuisine in 2018, offering dishes inspired by the countries of Central and South America. In 2021, the restaurant rebranded to LaCo, referential to the original name, La Cocina, as well as their re-imagined concept of “Latin coastal.”

“Our culinary team has made a concerted effort to showcase delicious items from different regions of Latin America,” said Christy Spell Terry, co-owner of Spell Restaurant Group. “Think Mexico, Peru and Venezuela, just to name a few. Just like the United States, these regions provide unique dishes and flavor profiles. We want guests

to step out of their comfort zone and try something new and exciting when they visit LaCo.”

Offering brunch, lunch, dinner and happy hour, the menu is filled with dishes unique to LaCo and its concept, a fact which helps it maintain its distinction amongst so much sameness in the world of restaurants.

“With our entire menu and especially our brunch menu, our goal is to offer guests something they can’t get anywhere else in the area,” Spell Terry said. “Our menu provides fresh takes on items guests may be familiar with, as well as some that are altogether new. Either way, they are delicious! What further sets LaCo apart from other area restaurants is the hospitality and love we show our guests when they visit. We offer a fun, casual dining experience with elevated dishes.”

In keeping with their Latin-coastal concept, the brunch menu includes a few traditional Latin American breakfast items like Chilaquiles, featuring fried tortilla chips tossed in

guajillo sauce and topped with melted cheese, crema, pico, avocado and a sunny side up egg. Lighter, more health-conscious options include such dishes as the Buenos Dias Bowl, a mixture of yogurt, fresh fruit, local honey and gluten-free granola. By far, however, LoCa’s two most popular brunch items are Lobster Avocado Toast and Sweet Potato Breakfast Hash, and naturally, the Mimosa Flight is a favorite, as well.

Tacos are, of course, a mainstay at LaCo as well as a showcase of their culinary ingenuity, as the menu features 10 very unique and very creative tacos to choose from, with the most popular being the Arrachera Taco, a flavorful combination of grilled skirt steak, grilled peppers and onions, salsa macha, cotija cheese and cilantro served on corn tortillas. Top billing also goes to the Lobster Taco, corn tortilla tacos filled with chili butter poached lobster, charred corn relish and roasted red pepper sauce.

With such a coastally inspired menu, the atmosphere is equally coastal – and, by extension, coastally casual.

“It’s our goal to make guests feel comfortable while dining with us, so there’s no need to get dressed up,” Spell Terry said. “We are at the beach, after all! For those looking to grab a margarita, cocktail, wine or beer, our bar area is a great spot, and it’s also become a go-to location for sports fans looking to watch a game.”

LaCo is divided into two sections: a spacious dining room with tables and booths, and a bar area with televisions, tables, booths and bar seating. Outdoor seating is also available.

LaCo is located at 10343 E. Co. Hwy. 30A, Seacrest Beach. Open daily 11 a.m. to 9 p.m., brunch 11 a.m. to 2 p.m.; Happy Hour daily from 3 to 5 p.m. No reservations accepted. For more information, call 850-231-4021 or visit laco30a.com.

“We want guests to step out of their comfort zone and try something new and exciting when they visit LaCo.”

– Christy Spell Terry, co-owner

George’s at Alys Beach

• By Liesel Schmidt

A CULINARY LEAP WITH DISTINCTIVE PERSONALITY

ALYS BEACH – Since opening in 2008, George’s at Alys Beach has been a name synonymous with upscale fare in a stunning location, with a singular uniqueness that shakes up the “upscale” aspect to make it fun – starting with the iconic frog that is their logo. A quirky reference to the restaurant’s founding owners and an amusing story involving a wedding gift that somehow featured frogs, the amphibian that has become inexorably linked with George’s hearkens to the restaurant’s dedication to maintaining its distinctive personality.

A “casually coastal” setting surrounded on three sides by porches that give the place a quintessentially Southern feel, George’s also boasts its very own Lily Pad, a charming courtyard area offering dining space and a breathtaking view of 30A and Alys Beach.

“Our charming beach cottage provides the perfect backdrop for dinner with friends and family,” said Christy Spell Terry, who has co-owned the restaurant as part of Spell Restaurant Group since 2015. “Guests can dine indoors in our airy and cozy dining room or enjoy the beautiful Florida sunshine on the side porches or the covered or uncovered patio areas. For days when the wait list is lengthy, a rooftop viewing deck is open for guests to have a drink and look out over beautiful Alys Beach.”

As casual as the atmosphere was created to be, the food is what one might consider to be on the high-brow side, though the menu takes any sense of pretentiousness and replaces it with tongue-in-cheek wit. The format is divided into two parts: “Behave” and “Misbehave” – the decadent

side balanced by healthier options. Both focus on the flavors and ingredients available on the Gulf Coast while enhancing them with their chef’s own global twist, making it a close decision in which side of the menu will win out.

For those determined to “Behave,” the menu offers items such as the Salmon BLT Wrap and the Kentuckyaki Vegan Stir Fry, two choices that are deceptively diet-conscious while still tasting absolutely wicked. For those feeling the urge to “Misbehave,” decadent items like George’s famous – and best-selling – dish Spicy Salt & Pepper Shrimp are a hit, featuring grilled shrimp, charred Brussels sprouts, snow peas and melon atop basmati rice, finished with a creamy house-made Thai vinaigrette.

“It’s our most popular item,” said Spell Terry. “More than 14,000 orders were sold in 2021!”

The mastermind behind the menu is Executive Chef Camille Withall, a talented chef whose Filipino background gave her foundational knowledge of native flavors, combined with a technique she learned from her mother. After attending the culinary arts program at the American Hospitality Academy in Manila, she moved to the U.S. in 2008 for an internship in Destin, where she honed her skills at the Sandestin Golf & Beach Resort, followed by a tenure at Restaurant Fire in Grayton Beach, where she learned Napa-style, farm-to-table cuisine with a strong Southern influence. She joined the team at George’s in 2014 as sous chef and advanced to executive chef in 2015.

All that talent in the kitchen is mirrored by the quality of service in the front of house.

“Our service team works hard to make each and every guest feel welcome,” Spell Terry explained. “While our dishes are elevated, we serve them in an atmosphere that allows for our guests to feel relaxed while dining with us. What really sets George’s apart from other restaurants in the area is the love and care we show our guests.

“Because many guests visit the area annually or several times a year, we’ve had the opportunity to build relationships with them. It has been such a joy to see families grow over the years and to see guests return time and time again. At the end of the day, we want everyone to feel at home here at George’s.”

George’s at Alys Beach is located at 30 Castle Drive, Alys Beach. Open daily 11 a.m. to 3 p.m; and 5 to 9 p.m. Reservations are not accepted. For more information, call 850-641-0017 or visit www.georgesatalysbeach.com.

“Our charming beach cottage provides the perfect backdrop for dinner with friends and family.”

– Christy Spell Terry, co-owner

DISHES of

30A

Capellini Pomodoro

By Chef Josh Smith

Edward’s Fine Food & Wine

The Capellini Pomodoro is Edward’s most popular dish by a mile. Capellini, also known as angel hair pasta, is cooked to order and topped with oven roasted tomatoes, crushed garlic, aged Parmesan, quality olive oil and fresh basil. This classic dish is made with simple and fresh ingredients, and has been featured on the menu since the Rosemary Beach establishment opened.

Seagar’s Prime Steaks & Seafood

•

By Michelle Farnham

25 YEARS OF PUSHING THE ENVELOPE

SANDESTIN – It’s been a quarter century since Seagar’s Prime Steaks & Seafood opened its doors, prompting a look back and a look ahead at Sandestin’s AAA Four-Diamond steakhouse.

A RETROSPECTIVE

First, the name. Pronounced “cigars,” the moniker was a play on words, referencing the classic era of New York-style steakhouses and the restaurant’s former cigar-only smoking policy. In fact, a cigar list was offered as well as an on-site humidor room.

“Seagar’s lounge area was equipped with a special ventilation system to ensure diners could enjoy their dinner without the interference of cigar smoke affecting their palate,” explained Executive Chef Fleetwood Covington. “When the state of Florida banned smoking inside, we turned Seagar’s humidor room into a wine room, and the rest is history.”

That history includes a menu full of Prime USDA beef, the freshest seafood, international imports that spare no expense, an inspired beverage program, and the most exclusive of wine lists.

To celebrate its 25th anniversary, Seagar’s debuted a “new” logo with a nod to the original branding, which featured a bull.

“We’re beyond thrilled to be celebrating 25 years of service this year,” Covington said. “Seagar’s is proud to be recognized as a staple in the area, having been the Emerald Coast’s only AAA Four-Diamond steakhouse for over 20 years, and we look forward to the next 25 years of serving our loyal customers.”

A LOOK AHEAD

Covington admits he has lofty goals for that future. The chef approaches food from a multi-sensory, artistic angle, focusing on more than just good taste.

“As we drill down into curating the dining experience, my goal is to take apart the model of how we experience food. From eating it, to the aromas, the textures, and the plating,” he explained.

For the spring menu and restaurant design, look for a strong floral inspiration, like a culinary take on the work of Claude Monet.

“It’s not good enough for a plate to taste delicious. At Seagar’s, we want to prioritize the ingredients to create an experience that not only tastes like a four-diamond dish, but also looks like a work of art,” Covington said.

Past menu highlights have included such avant-garde offerings as house-made floral-laminated pasta, clear key lime pie, and a Jackson Pollock-inspired dessert using liquid nitrogen to paint sauces directly on the table. He brings in truly top-shelf ingredients, like Japanese A5 Wagyu and $5,000 a pound Italian Alba truffles.

In addition to its classic steak offerings, the kitchen has plans to debut 16 or 17 new dishes to the spring menu, served through Memorial Day – some even tapping into the innovative world of molecular gastronomy.

“For spring, we have a molecular play on a noodle. There’s a calcium chloride bath of which we make a beef stock in a bottle. The liquid immediately seizes once it hits the water. You spin it around and it looks like a noodle,” he said. “That will be done to order, and it’s stuff like that, you’re of the mindset that nothing’s ever too difficult. You just find a way to make it happen.”

Having been part of the Seagar’s team for seven years now, Covington has seen the menu’s creativity take off with the recent expansion of the kitchen staff.

“When I was coming up in the kitchen, we only had four guys; now we have nine. It’s allowed us to make the plates more intricate. It takes four hands, minimum, to do those plates consistently. It makes us better to constantly push,” he admitted.

Seagar’s Prime Steaks & Seafood is located at 4000 Sandestin Blvd. South, Miramar Beach, within the Hilton Sandestin Beach Golf Resort & Spa. Open for dinner Tuesday to Saturday, visit them online at www.seagars.com for menu and reservation information, or call 850-622-1500.

“We want to prioritize the ingredients to create an experience that not only tastes like a four-diamond dish, but also looks like a work of art.”

– Executive Chef Fleetwood Covington

CHEF SPOTLIGHT: Fleetwood Covington, Seagar’s CHASING MICHELIN

By Michelle Farnham

Q: Which ingredients do you most look forward to working with when they come in season?

A: I love spring and summer aromatics, as they remind me of my childhood and the nostalgia of summer break. However, I enjoy incorporating ingredients from winter and fall, as well.

Q: What are you doing to catch the attention of the Michelin and James Beard folks?

A: The first thing on my mind is consistency, as I feel it is the ultimate key to success. When we talk about James Beard and Michelin, I am very conscious about sourcing the best ingredients, and I pride myself in dissecting each facet of cooking to ensure that even the salt we use for seasoning our steaks is the very best quality. Michelin is kind of like that kickball captain: you keep wanting to play for their team but they never pick you. So then you have to be loud enough by garnering enough attention to your restaurant.

Q: How does your past career as a musical artist translate to your current career as a culinary artist?

SANDESTIN – What started as a part-time job because he wanted to learn how to make pasta has turned into a 7-year-long new career for Fleetwood Covington, the 35-year-old executive chef at Seagar’s Prime Steaks & Seafood. We chatted with the musician-turned-chef about his team at Seagar’s and where he’s hoping to take it.

Q: What does a typical day look like for you at the restaurant?

A: I typically arrive at Seagar’s in the morning to touch base with the departments. Some days, I will sit in the pit of the restaurant and look up at the line to reflect, inspire and remind myself of our purpose at Seagar’s: to deliver an unforgettable experience to every diner. We typically have our team meeting around noon to go over the layout of the day and pertinent things for service, which begins at 5:30 p.m. I use the time ahead of service for research and development and working with the team to brainstorm new ideas and innovative techniques.

Q: What new equipment have you added to the kitchen?

A: We have recently added Combi Therm Ovens, which also have the capability to inject steam into the chamber and are great for bread-making.

A: The drama of what food can induce within a person is fascinating – whether it is the nostalgia that one may find through a particular plate, or something that they have never seen before. To wield that ability and thought process is one of my favorite aspects of being a chef. Food can speak a loud message to our patrons, and my musical history allows me to operate from the viewpoint of the audience or diner. I build on dishes from that point of view until I can deliver an unforgettable experience.

Q: It seems you enjoy thinking outside the classic steakhouse menu and pushing boundaries, no?

A: In the last couple years, I’ve become obsessed with food. It’s everything I think about. I go to bed, I wake up, it’s constant. In my office, I have plates, menus, recipes. When you really let go and try to make super honest food but be vulnerable enough to do what you want, it’s those risks that put you in an uncomfortable spot, but I think that’s where you break the most ground.

Q: Who inspires you?

A: I didn’t gravitate towards food itself, but the magic behind what it could be. Chef Grant Achatz of Alinea (Chicago), and Ferran and Albert Adria of El Bulli (Spain) were the first to really make me feel passion for something aside from music. I looked at these chefs and immediately knew where I was going to put every ounce of my time and energy for the next seven years.

COCKTAILS of

30A

Citrus Paradisi

By Fleetwood Covington Seagar’s Prime Steaks & Seafood

ingredients

• 1.5 oz grapefruit/ rose infused vodka

• .5 oz elderflower

liqueur

• .75 oz lime juice

• .25 oz simple syrup

• 2 oz sparkling pink grapefruit soda

method

Combine vodka, elderflower liquor, lime juice and simple syrup in a Collins glass over ice. Top with pink grapefruit soda. Garnish with mint and dehydrated grapefruit.

TOPS SPOTS

Aja Elevated Asian

12805 US-98 T-101, Inlet Beach • www.aja30a.com

Ambrosia 30A

75 Origins Main St., Watersound • ambrosia30a.com

Black Bear Bread Co.

2311 E. Co. Hwy. 30A, Seaside blackbearbreadco.com

Canopy Road

12805 US Hwy. 98, Inlet Beach • canopyroadcafe.com

Chef’s 30A Deli

118 Spires Lane, Santa Rosa Beach (Gulf Place) • chefs30adeli.com

Dude & Meatball’s

117 Cannery Lane, Miramar Beach (Baytowne) • 850-424-7775

Fonville Press

23 N. Sommerset St., Unit 11, Panama City Beach (Alys Beach) • fonvillepress.com

Gallion’s Restaurant

104 Barrett Square, Unit C, Rosemary Beach • gallions30a.com

CANOPY ROAD CAFE

New reStaurantS in South

By Michelle Farnham

EATING BY THE DOCK OF THE BAY

The Bay is located at 24215 Hwy. 331 and is open daily from 11 a.m. to 9:30 p.m., with Happy Hour each day from 2 to 4 p.m. For more information including live music and other outdoor fun, visit baysouthwalton.com or call 850-622-2291.

FARM & FIRE

Across the street from The Bay is Farm & Fire, dubbed “The meeting place.” Featuring a seasonal menu that rotates offerings, staff carefully curate the beverage program to pair well with eats.

From the “To Share” menu, try the fig and brie naan, the Korean pork bites, or hand-rolled dumplings. Farm Features include an 8-ounce Wagyu burger, lo mein, Gulf redfish, or rotating pizza specials. Find sushi, nigiri and sashimi here, too, like the Dr. Feel Good Roll (hamachi, lemon and fire sauce), The Steel Fox Roll (ginger fried shrimp, cucumber and eel sauce), or the Crunchy Munchies Roll (ginger fired shrimp, tuna, cream cheese and tempura crunchies).

SANTA ROSA BEACH – As the head of Jim Shirley Enterprises, entrepreneur and chef Jim Shirley is a well-known culinary name here on the Emerald Coast. Among his empire is a trio of restaurants located at the foot of the Route 331 bridge on the shores of the Choctawhatchee Bay, uniquely positioned for water views and stunning sunsets, in addition to innovative eats.

THE BAY

The “OG” eatery of Shirley’s Choctawhatchee Bay collection is aptly named The Bay. Specializing in Gulf Coast Southern cuisine, The Bay is home to award-winning local seafood, house-made sushi, a wide bar selection including draft beer, wine and cocktails, and both indoor and outdoor seating.

Notable small plates include the house-made pork cracklings with a selection of dipping sauces and the Point Washington spring rolls filled with alligator! Sushi is made to order with combos like the Kelli Roll (ginger shrimp and spicy tuna) or the Jon The 2nd Roll (yellowtail, spicy mayo and a baked spicy tuna crunch).

Signature large plate options include Faux Ya Ya, Shirley’s re-imagined take on shrimp and grits, made instead with fried polenta cakes. Seafood options include oysters, shrimp, or Gulf fish – each served fried, grilled or blackened. Also enjoy char-grilled steaks, sandwiches, sides and desserts. Secure your seat with a reservation, order food for pickup, or have it delivered by 30A Grub 2 Go, all via their website.

Farm & Fire is located at 24200 Hwy. 331 and is open Monday to Thursday, 4 to 9 p.m.; Friday 4 to 10:30 p.m.; and Saturday and Sunday noon to 9 p.m. Check out the menu at farmandfiresouthwalton.com or call 850-622-3871.

NORTH BEACH SOCIAL

The newest spot in Jim Shirley’s empire is North Beach Social, conveniently situated downstairs from Farm & Fire. This open-air beach bar offers your choice of patio seating or dig your toes in the sand at one of the beach tables. NBS is an opportunity to try the best of what Jim Shirley is doing here in South Walton, as the menu is a collection of his greatest hits. Order his famous Grits a Ya Ya, the Bomber Burger, tuna poké bowls, fish tacos, or pecan pie stuffed cheesecake (yes, you read that right.)

A family-friendly place, the kids menu offers fare fit for younger palates, or start your meal with the likes of fried cheese curds, fried pickles and hot peppers, or raw Gulf oysters. For breakfast, you might order the breakfast tacos, an organic acai bowl, or sip on something off the libations menu.

Located at 24200 Hwy. 331 South, North Beach Social is open weekdays for lunch and dinner, and for breakfast, lunch and dinner on weekends. Visit www.northbeach.social or call 850-622-8110.

The Bay Farm & Fire North Beach Social

Photo by Kurt Lischka

By Michelle Farnham

SHIRLEY SIZZLES BY THE SEASIDE

(vodka, pineapple, coconut and vanilla ice cream), the Cold Fashioned (bourbon, citrus and bitters) or the Frojito (rum, lime, mint, syrup).

Hold the booze on your frozen concoction or make it a double! A selection of draft beers is also available.

Open seasonally, find b.f.f. at 83 Central Square in Seaside and online at www.thegreatsoutherncafe.com/bff.

THE CHICKEN SHACK

Move a few feet to the East and you’ll stumble upon The Great Southern Cafe’s Chicken Shack! Inspired by every mama’s fried chicken, Shirley offers sweat tea-brined bird as a meal or a sandwich, along with such sides as Brussels sprouts slaw, sweet tater tots and loaded potato salad. Bone-in chicken is cooked to order (so plan ahead) or order online for take-out. Can you say “beach picnic”?

SEASIDE – Few people have left a greater mark on the South Walton area than Chef Jim Shirley, who first set up shop here in 2006, triggering the roll-out of new eateries every few years. After 17 years of filling bellies and wetting whistles, Shirley has eight local brands to his name – five of which call Seaside Central Square home.

GREAT SOUTHERN CAFE

One of the most iconic and requested restaurants along the Emerald Coast is Shirley’s local flagship, Great Southern Cafe. Serving what he calls “New-fashioned Southern cuisine” Great Southern tells the story of the chef-owner’s history through Gulf-fresh ingredients.

Start your day with an order of tomato Benedict, beignets, fresh-squeezed juice, or the house specialty: grits and grillades with its slow-roasted beef and veggies on Gouda grits. The lunch/dinner menu offers such Southern delicacies as crisp frog legs, blue crab claws, and the Great Southern Seafood Plateau: a feast of oysters, shrimp, lobster tails and marinated jumbo lump crab.

Here you’ll find steaks, salads, sandwiches, and Shirley’s signature dish: Grits a Ya Ya, made with shrimp, bacon, spinach, mushrooms, all on a bed of Gouda cheese grits. Don’t miss happy hour from 3 to 5 p.m. daily from the extensive bar.

Great Southern is located at 83 Central Square and is open 365 days a year for breakfast from 8 to 10 a.m. and lunch/dinner from 11 a.m. to 9:30 p.m. Reservations are suggested, but walk-ins are welcome. For more information, visit thegreatsoutherncafe.com or call 850-231-7327.

B.F.F.

Attached to Great Southern is one of Shirley’s newest spots: b.f.f. (which stands for Bushwackers, Frosé, Frozens)

Here you’ll find a lineup of frozen drinks like the Painkiller

Open daily from 10 a.m. to 7 p.m., The Chicken Shack is at 87 Central Square in Santa Rosa Beach and can be found online at www.thechicken-shack.com.

C-BAR

Short for “Container Bar,” Shirley’s C-Bar is housed in an upcycled shipping container. Saddle up for a drink on Seaside’s scenic square or take your drink to explore! Order food off the neighboring Great Southern Cafe’s menu, or pick your potion from the drinks menu: mojitos, cocktails, beer or wine.

Mojitos come in a variety of fruit flavors, everything from coconut-melon to guava-pineapple. Try a Grown Folks Tea (bourbon, tea, soda, lemon) or a Habañero Margarita. Watch for happy hour from 3 to 5 p.m. daily.

Situated at 87 Central Square, C-Bar is serving drinks daily from 11 a.m. to 9 p.m. Menu and more info are at www. thecbar.com.

THE MELTDOWN ON 30A

Swing out to Seaside’s Airstream Row to find The Meltdown on 30A, a food truck slinging gourmet grilled cheese sandwiches. In addition to roasted tomato soup and a selection of beverages, you’ll find such gooey handhelds as the Strawberry Goat Forever (goat cheese, preserves and prosciutto), This Little Figgy (brie, bacon, fig compote), or the 5-Cheese Bomb with – you guessed it – five kinds of cheese. Tender tasters will enjoy the Little Meltdown made with American cheese, and they’ll cut the crust off.

All sandwiches are served on wheat or gluten-free bread and can be made into a combo to include chips and a fountain drink.

Visit The Meltdown on 30A at 2235 E. Co. Hwy. 30A from 11 a.m. to 7 p.m. daily or find them online at www.meltdownon30a.com.

Photo by Kurt Lischka

South Walton boasts trio of award-winning chefs RESPECT THE BEARD

By Michelle Farnham

EMERIL LAGASSE

Media and retail giant Emeril Lagasse, whose empire includes Emeril’s Coastal in Grand Boulevard, has racked up 19 nominations over his career, including wins for Who’s Who of Food & Beverage in America (1989), Best Chefs in America (1991), and Humanitarian of the Year (2013).

“Every day we do our best to improve and learn from each other and others in our industry and it’s always an honor to be recognized for what my team and I work so hard to achieve,” Lagasse said.

It’s not uncommon to see Emeril behind the line at the Sandestin destination – his newest spot – as he calls Miramar Beach home while traveling between his other restaurants Emeril’s and Meril in New Orleans and Emeril’s New Orleans Fish House and Delmonico Steakhouse in Las Vegas.

Lagasse’s philanthropic endeavors are well known, as The Emeril Lagasse Foundation has raised millions for various children’s charities since 2002, and he was a major benefactor of the local Seaside Neighborhood School, where his two youngest children attended.

SOUTH WALTON – The James Beard Foundation has been awarding the culinary industry’s best of the best since 1990. James Beard, host of the first-ever television cooking program “I Love to Eat,” was a prolific recipe-writer and author, and considered to be the father of the modern era of “celebrity chefs.”

Often referred to as “the Oscars of the food world,” Beard’s namesake prize has honored the likes of Wolfgang Puck, Mario Batali, Jose Andrés, and Bobby Flay, to name a few. Although many of the prizes go to innovators in the big cities like Chicago and New York, the emerging culinary mecca of South Walton certainly has drawn the foundation’s attention.

Emeril Lagasse

HUGH ACHESON

Famed Canadian-turned-Southerner Chef Hugh Acheson, who brought his talents crafting the menu to Ovide in Sandestin’s Hotel Effie in early 2021, has garnered himself 14 nominations, including wins for Best Chef: Southeast (2012) and American Cooking – Book (2012) for “A New Turn in the South: Southern Flavors Reinvented for Your Kitchen.” Acheson’s resume also includes time spent as a judge on the reality cooking TV show “Top Chef” and as an Iron Chef on “Iron Chef Canada.”

Acheson hosts the occasional dinner at the sleek Sandestin restaurant, including a five-course menu with wine pairings, and a book-signing and champagne reception last summer.

Acheson also owns Five & Ten, opened in Athens, Ga., in 2000, and Empire State South in Atlanta, opened in 2010.

Breakfast, which has also expanded into Alabama, Tennessee, and South Carolina.

You might have seen Currence on any number of cooking shows like Top Chef Masters, Bizzarre Foods, and No Reservations: Parts Unknown.

JOHN CURRENCE

Fellow Southern Chef and cookbook author John Currence has won favor with the foundation half a dozen times, including Best Chef: South (2009) for his Oxford, Miss., restaurant City Grocery. He set up shop on the Emerald Coast in 2017 with Florida’s first Big Bad Breakfast in Inlet Beach. Following the success of the brunch house, Currence added a second location in Miramar Beach in 2023, located in front of the Silver Sands Premium Outlet complex.

He has a collection of dining spots in Oxford, including City Grocery, Bourè, Snackbar, and the flagship Big Bad

NOT TO BE OVERLOOKED

The foundation does not overlook bakers, either. Chef Deb Swenerton earned herself a nomination for Outstanding Baker in 2019 during her tenure with Black Bear Bread Co.

“I never thought anything like that would happen,” Swenerton said after learning of the nomination.

Swenerton’s breads and pastries helped the local bakery grow since its founding in 2016, now boasting a trio of locations in Grayton Beach, Seaside and Grand Boulevard.

Local restaurateur Chef Jim Shirley has been honored to cook at the prestigious James Beard House in Manhattan, a center for the culinary arts maintained by the JBF. The owner of local eateries Great Southern Café, The Bay, Farm & Fire, North Beach Social, The Chicken Shack, C-Bar, b.f.f. and The Meltdown on 30A, has graced the legendary kitchen half a dozen times, bringing his signature Southern dish Grits a Ya Ya to the Big Apple.

That’s a lot of award-winning talent for one town; go out and taste it all!

John Currence

Hugh Acheson

Cafe Thirty-A •

By Pam Windsor

HAVING THE DINE OF YOUR LIFE

Editor’s note: The South Walton community lost one of its most well-known members with the passing of Cafe Thirty-A owner Harriet Crommelin Feb. 8. Considered an icon of 30A, Crommelin started the restaurant in 1995. She attributed the eatery’s long-running success to their devotion to being “consistently delicious.”

SEAGROVE BEACH – Café Thirty-A has been an Emerald Coast favorite since it opened nearly three decades ago. It’s a casual, fine-dining restaurant with an eclectic menu, fine wines, and an exciting array of craft cocktails. The restaurant has a reputation for spectacular food, and a lot of warmth and hospitality to go along with it.

“Our biggest thing is consistency, consistency with the quality of food and the quality of our staff,” said General Manager Dave Kessler. “We’ve had customers that have been dining here since day one and they flat out tell me the reason they keep coming back is because we have the best food in the area, in their opinion, and the best service.

We have a phenomenal staff that is very attentive to our guests’ needs.”

Much of that has to do with longevity, which is often rare in the restaurant business. Kessler has worked there 27 years, the bar manager for 24 years. Customers come back year after year, asking for people, by name, who waited on them in the past.

Signature dishes include grilled Georgia quail and creamy grits, fried oyster spinach salad (with cherrywood smoked bacon), and the arugula salad with lemon/garlic vinaigrette.

“My favorite item on the menu is the sesame-crusted yellowfin tuna,” said Kessler. “We’ve served it since we first opened and it’s my favorite of everything we do.”

“We’re also known for our crab cakes,” Maliszewki added. “You’ll see numerous reviews from people saying it’s the best crab cake they’ve ever had – even people from Maryland.”

Photos by Colleen Duffley

Side items, too, are a big hit with people coming back time and again for the creamy grits and the truffled “three cheese” mac and cheese.

The expansive menu is matched by a wide range of drinks to choose from at the bar. From an extensive wine list to a variety of popular cocktails with intriguing names such as the Thirty-A Old Fashioned, the James Bond, the Hummingbird, and the Pineapple Cosmo.

“The Pineapple Cosmo is one of our signature cocktails,” Maliszewski explained,” and we actually infuse the vodka here with fresh pineapple.”

Café Thirty-A is geared toward making every visit a memorable experience and Kessler said it’s always rewarding to get positive feedback.

“I enjoy walking up and talking to customers and hearing the good things about the staff, the food, and the restaurant. We also do a lot of private events and it’s so nice to be part of the special times in people’s lives and hear comments later about how wonderful everything went.”

He credits Café Thirty-A’s success to great people who stay focused on creating and serving exceptional food.

“The biggest thing for us – and it’s the reason we put it on the back of one of our t-shirts – is ‘consistently delicious,’ Kessler said. “That’s our motto. It’s something that really drives us.”

Cafe Thirty-A is located at 3899 E. Scenic Highway 30A, Seagrove Beach. Reservations are required; visit them online at www.cafethirtya.com or call 850-231-2166.

“It’s so nice to be part of the special times in people’s lives and to hear comments later about how wonderful everything went.”

– Dave Kessler, GM

DISHES of 30A

Grits á Ya Ya

Chef Jim Shirley

Great Southern Cafe

Chef Jim Shirley developed Grits á Ya Ya during the 1998 Mardi Gras season. Mardi Gras, properly celebrated, can sometimes last for days. Recognizing the toll this marathon celebration had on his friends, he created this fare that not only provided sustenance but tasted great, too. Since then, over 4 million plates of this award-winning dish have been served, featuring gouda grits, shrimp, mushrooms and bacon.

Photo by Colleen Duffley

and Grill

WELCOME TO SHELBY’S

GULF PLACE – As the owners of The Perfect Pig restaurant group, the Miller family has a name synonymous with fun times, great atmosphere and – of course – fantastic food. Now, with the opening of Shelby’s Beach Bar and Grill in Santa Rosa Beach, they continue that tradition, welcoming guests to enjoy the laid-back, casual beach vibe they offer and taste Southern coastal cuisine at its finest.

“The vision for the restaurant was to offer locals and visitors to the area a fun, upscale dining experience straight off the beach with amazing views of our beautiful Gulf and great people-watching,” said Vickie Miller, who co-owns the restaurant with her husband, Jeff, and daughter Shelby.

And indeed, they achieved that, boasting a location in Town Center Loop that straddles both town and beach, calling to beachgoers as well as those seeking a slowed pace and relaxed haven from life – if only for the space of a meal. Light-filled, open and airy with various shades of blue, the atmosphere is vaguely Mediterranean, becoming even more special with alfresco dining under a beautiful glass and awning roof.

“Our amazing location sets us apart from the start,” Miller noted. “Set in the beautiful Gulf Place community on the

corner of 30A and Highway 393 directly across the street from the largest public beach access on 30A, we have amazing views of the Gulf of Mexico, and we are a quick trip up from the beach for lunch, dinner or grab-and-go food and drinks. We also have live music on a regular basis.”

The view, the ambiance, the music – they’re all key players in setting the scene – but the food is the star here.

“The food is heavy on seafood, of course,” said Miller. “But we also offer some items you won’t see on every menu in the area, like our skirt steak kabobs served over mushroom rice pilaf, pimento cheese wontons served with sweet chili sauce and our lobster rolls. Because we believe in the quality of our food, our fish is delivered fresh daily, and we use local produce whenever possible. In all of our restaurants, our guiding principles are scratch kitchens and seasonality. This means that everything is made in-house from the finest raw ingredients we can procure, and that we change menus seasonally to showcase what is fresh and abundant. We do all of this in beautiful, unique settings.”

Settings that serve as visual appetizers to the main event: best-sellers like Shelby’s footlong hot dog with a

Shelby’s Beach Bar

• By Liesel Schmidt

featured topping that changes daily, including one of their most popular: mango. Flavorful and refreshing, the 30A street corn nachos and their grouper sandwich are on most orders, and Shelby’s also offers daily specials to entice diners to try new dishes and find another favorite.

As a beach bar, their drinks hold high importance as well, and Shelby’s doesn’t disappoint. In the warmer months, their frozen cocktails and mocktails are the most popular, with daily changing flavors in addition to their standards of margaritas, rum runners, strawberry daiquiris and piña coladas. As for signature cocktails, Shelby’s Punch and the Happy Sour are both very popular options.

Rounding out the experience of dining at Shelby’s is the Miller family’s signature standard of service.

“The family is involved on a daily basis in the running of the restaurants and takes great pride in our wonderful staff, who are friendly, knowledgeable and know their customers by name,” Miller said.

“When guests come to Shelby’s, they can

expect to have a fun, relaxing time in a visually stimulating environment while enjoying some seriously delicious food and drinks.”

Located at 37 Town Center Loop, Santa Rosa Beach, Shelby’s Beach Bar and Grill is open daily 11 a.m. to 10 p.m. No reservations. For more information, call 850-6602069 or visit shelbysbeachbar30a.com.

“Our amazing location sets us apart from the start. We have amazing views of the Gulf of Mexico.”

– Vickie Miller, co-owner

NEW ON THE SCENE

SOUTH WALTON – The South Walton dining scene, dubbed “America’s Next Great Culinary Destination,” has seen tremendous growth over the past year. Never before have visitors and locals alike had so many options to wine and dine here along the Emerald Coast. Let’s take a look at some of the new kids on the block.

Hunter’s Chicken & Burgers

HUNTER’S CHICKEN & BURGERS

Longtime fans of the former Baytowne Wharf eatery Hartell’s Diner will be happy to see it re-imagined as Hunter’s Chicken & Burgers. Home to the famous Krispy Krunchy Chicken (exclusive to this area), this diner recently opened its doors at The Market Shops at the South entrance to Sandestin Golf and Beach Resort.

Hunter’s bills itself as “A modern take on old-fashioned diners,” with all the classics: onion rings, shoestring fries (with or without gravy), hand-pressed burgers, fried chicken, and even seafood. The kids menu offers mac and cheese, mini corn dogs, and grilled cheese, too. Grab a salad, soda, beer, or wine, and don’t forget take-out options for those beach picnics! Barn Boxes with bone-in chicken are to-go only, available as an 8-piece or 16-piece.

Hunter’s Chicken & Burgers is located at 9375 Emerald Coast Parkway W, Miramar Beach. Reach them at 850-6549453 or on Facebook at www.facebook.com/HuntersDiner/. Open daily for lunch and dinner.

By Michelle Farnham

GRACE PIZZA AND SHAKES 30A

With two locations in Texas, Grace Pizza and Shakes recently expanded to the 30A market, offering coal-fired pizzas and over-the-top milkshakes.

Whether you’re looking to dine-in or get your meal to go, Grace offers a selection of starters (spinach dip, meatballs or the famous “Illegal Cheese Bread,” to name a few), 12-inch pizzas, salads, hot sandwiches and draft beer.

Create your own pizza or pick one of 14 specialty combinations, like the spicy Heat Wave with its selection of zesty Italian meats and local hot honey, the La Grande Vita with Wagyu meatballs and ricotta cheese, or the gluten-free Ashlyn’s Art on cauliflower crust and roasted vegetables.

For something sweet, the What’s Shakin’ menu includes such monster treats as the 30A Cake Explosion milkshake (served with a slice of cake and a sparkler) or Kane’s Cookie Shake, topped with an entire cookie sandwich. Classic vanilla and chocolate shakes are available, too.

Grace Pizza and Shakes 30A is at 38 Clayton Lane in the Grayton Beach area of Santa Rosa Beach. Visit them online at gracepizzaandshakes.com or call 850-399-4051.

Grace Pizza And Shakes 30A

CANOPY ROAD CAFE

New to the 30Avenue complex in Inlet Beach, Canopy Road Cafe added another brunch spot to the East End.

Road Cafe

In additional to seasonal specials, Canopy’s menu includes healthy eats and morning toasts, like the Italian Avocado Toast; house favorites include country fried steak and eggs; Benedicts served with potatoes or grits; handhelds and sandwiches like the breakfast quesadilla; and entire menus of pancakes, waffles, French toast and omelets.

Breakfast skillets are fried up with your choice of ingredients, like the Roger with its corned beef hash and grilled peppers; or an 8-ounce black Angus burger, including the Black N’ Bleu Burger, served blackened with caramelized onions, grilled mushrooms and bacon.

Open for breakfast and lunch seven days a week, visit them at 12805 U.S. Highway 98E, Inlet Beach, or order online at www.canopyroadcafe.com. Phone is 850-909-0104.

OUTCAST SEAFOOD

Outcast Seafood and its motley crew opened its doors near the outlet mall last year, serving up seafood at market price.

“The Outcast” meal is your choice of shrimp (head on or head off) or snow crab legs prepared in their signature seafood boil spice blend – either “Hot” or “Not.” You can add sausage, corn, portobellos or a potato to make the seafood boil of your dreams – bibs and gloves recommended!

The “Others” menu includes such treats as catfish bites, double Old Bay wings or their signature slowcooked red beans and rice. Sip on beers, wine or soft drinks, and don’t miss the happy hour food and beverage deals from 1 to 4 p.m. daily.

Outcast Seafood’s flagship location is open seven days a week for lunch and dinner at 10859 Emerald Coast Parkway, Suite 404, in Miramar Beach (phone 850-4247214), with a second location coming soon at 4942 US Highway 98W in Santa Rosa Beach. Visit them online at www.outcastseafood.com.

Canopy

Outcast Seafood

COCKTAILS

of 30A LIFE DEFINED

ingredients

By Austin Doiron NEAT Tasting Room & Bottle Shop

• 1.5 oz Tequila Ocho Single Barrel Anejo

• .5 oz Campari

• .5 oz Lime

method

• 1 oz Pineapple

• .5 oz Agave

Add all ingredients to a cocktail tin, give a good shake, and strain over fresh ice in your favorite rocks glass. Garnish with fresh or dehydrated pineapple and a sprinkle of Tajin.

By Lauren Sage Reinlie

TASTE BUILT FROM THE GROUND UP Restaurant Paradis

ROSEMARY BEACH – The fine dining Restaurant Paradis opened in Rosemary Beach in 2009. At the time, it was the only spot with a liquor license in the neighborhood, and has since bourgeoned into one of the hottest growing spots along Scenic Highway 30A.

“When we opened up, Rosemary wasn’t what it is today,” said Mark Eichin, who has served as the restaurant’s executive chef since Day 1. “We had a unique opportunity to be right there at the springboard and were able to be a part of establishing that Rosemary neighborhood feeling.”

The restaurant’s indoor design is loosely modeled after wine-tasting rooms in Napa Valley, with an outdoor patio and intimate bar and lounge area. Their door is always decked out for the occasion with eye-catching decor. Locals and visitors duck in for a special treat without the stuffiness of some upscale restaurants.

“The servers are very knowledgeable and do a great job connecting to each table and providing a unique experience,” Eichin said. “Even if it’s not a special occasion, it still feels special.”

Eichin was working as a sous chef at Bistro Bijoux when he was asked to come on board as executive chef of a new venture in Rosemary Beach. The then-26-year-old knew it was a rare opportunity, especially at such a young age, that he couldn’t refuse.

He designed everything from scratch, including the kitchen and menu, which he describes as Floridian fusion. It’s a loose label that allows the classically French-trained chef to bring in cuisines, styles, and techniques from around the world.

Eichin creates a new menu about twice a year, but a few fan-favorite staples have changed very little since the day they opened. That includes the cast-iron filet served with mashed potatoes, broccolini, and a black truffle demi-glace.

“I’ve tried changing that a couple times and pitchforks came at me,” Eichin joked.

Starters that have held over from the original menu include diver scallops served with sweet pea and wild mushroom risotto and a carrot beurre blanc, and the beef

and blue cheese tortellini served with roasted garlic cream. Eichin uses daily fish specials and a rotating meat feature to bring in new flavors and teach new techniques to his staff, which is one of the parts of his job he takes the most pride in. A recent menu featured a show-stopping 11-ounce bone-in rack of Australian elk served with herb-roasted potatoes, roasted baby zucchini with bacon, and a Burgundy reduction. Other meat features have included high-end cuts of beef as well as more daring selections such as kangaroo and llama.

One recent dessert option was the carrot cake ice cream sandwich, the brainchild of Tony Lux, one of the cooks Eichin enjoys watching flourish and step into his own. Two slices of carrot cake are filled with ice cream and topped with caramel sauce and thin sugar cookies.

The restaurant has a full bar with hand-crafted cocktails and an award-winning wine list. Eichin said he takes the most pride in teaching and

training in the kitchen, helping employees find their way in the world and maybe even make a name for themselves.

“Teaching them and helping them grow and watching them go on and succeed, I just love that.”

Eichin and Restaurant Paradis continue to earn numerous awards, but he said that is not his primary goal. Instead, he measures success by the number of people he has been able to teach and help to go on to successful careers of their own.

“I’ve always felt a good legacy is more about the people coming in and going out,” he said. “To me, that’s more of an accomplishment.”

Restaurant Paradis is located at 82 S. Barrett Square in Rosemary Beach. It opens at 5 p.m. seven days a week. Reservations are accepted and can be made by calling 850534-0400. Find more info at facebook.com/ParadisChics.

“Even if it’s not a special occasion, it still feels special.”

– Mark Eichin, executive chef

DATES TO WINE & DINE

FEBRUARY

Sandestin Gumbo & Bloody Mary Festival

February 2024 – Baytowne Wharf

www.sandestingumbofestival.com

Bourbon Beer & Butt

February 2024 – Alys Beach

www.30awinefestival.com

30A Wine Festival

February 2024 – Alys Beach

www.30awinefestival.com

Taste of the Race

February 2024 – Seaside

www.runseasidefl.com/taste-of-the-race

APRIL

Chi Chi Miguel Weekend

March 30 to April 1, 2023 – Miramar Beach

https://chichimiguel.com

Sandestin Wine Festival

April 13-16, 2023 – Baytowne Wharf

www.sandestinwinefestival.com

South Walton Beaches

Wine and Food Festival

April 27-30, 2023 – Grand Boulevard

www.sowalwine.com

Destin Charity Wine Auction Weekend

April 28-29, 2023 – Grand Boulevard

www.dcwaf.org/auction

Eggs on the Beach

Destin Charity Wine Auction

South Walton Beaches Wine & Food Festival

MAY

Tequila & Taco Fest

May 12-14, 2023 – Baytowne Wharf

www.baytownewharf.com

Digital Graffiti

May 19-20, 2023 – Alys Beach

www.digitalgraffiti.com

OCTOBER

Eggs on the Beach

Eggfest Grilling Competition

Oct. 2023 – Seascape Resort

www.eggsonthebeach.com

Baytowne Wharf Beer Fest

October 2023 – Sandestin

www.baytownebeerfestival.com

NOVEMBER

Harvest Wine & Food Festival

Oct. 19-22, 2023 – WaterColor

www.dcwaf.org/events

Rosemary Beach Uncorked

Nov. 2023 – Rosemary Beach

Facebook: @Rosemary Beach Uncorked

Seeing Red Wine Festival

Nov. 2023 – Seaside

www.seeingredwinefestival.com

Sandestin Gumbo & Bloody Mary Festival

Bourbon Beer & Butts

Harvest Wine & Food Festival

Sandestin Wine Festival

Preview: South Walton Beaches Wine & Food Festival CHEERS TO 11 YEARS

By Michelle Farnham

MIRAMAR BEACH – One glass, 500-plus bottles, unlimited bites, four days of fun! The South Walton Beaches Wine & Food Festival is back for its 11th year, and like a fine wine, it just keeps getting better!

“For 2023, we are mixing it up so to speak,” said Stacey Brady, the festival’s executive director. “We are bringing truly innovative wines and winemakers to the festival this year. French Pool Toy is a fun and sustainable wine from France presented in elegant, unbreakable and eco-friendly packaging. We plan to pour their rosé and white.”

Thursday night’s Winemakers and Shakers event at Wine World Destin begins the weekend, featuring some of the festival’s top wineries and excellent local eats.

The party really gets started at the Craft Beer & Spirits Jam Friday from 5:30 to 8 p.m. along the streets of Grand Boulevard and the Grand Park. Ticket holders are issued a tasting glass and an all-access pass to craft beers and

spirits samples, set to the sounds of B-Boy Productions. You’ll recognize a few local labels as well as some of your favorites from around the country.

“You won’t want to miss the Monkey Shoulder Mixer, an actual renovated and tricked out concrete truck dispensing a delicious bourbon slushie,” Brady pointed out. “It’s a real show-stopper.”

She also mentioned displays from Basil Hayden, No 3 Gin, and Tequila 512.

The highlight of the weekend is definitely Saturday and Sunday’s Grand Tastings, held from 1 to 4 p.m. at Grand Boulevard’s Town Center. Snag a tasting book and wine glass, then move from booth-to-booth sampling intriguing bottles. Make note of your favorites to pick up at the retail tent, conveniently located on-site.

Continued on page 46

Photos by Michelle Farnham

South Walton Beaches Wine & Food Festival, continued

“He goes all out every year in Culinary Village, creating an ideal menu to pair with wines being poured,” Brady explained. “We are thrilled to announce that Chef Yoshi Eddings of Harbor Docks will prepare and serve sushi at the festival. Anyone who knows her work and reputation knows what a treat it is to enjoy her world-renown sushi.”

Brady is especially proud to welcome Glenn C. Salva, the wine estate manager at Antinori Napa Valley, who brings over 35 years of Napa Valley wine-growing experience; as well as Victoria Eady Butler, master blender for Uncle Nearest Premium Whiskey.

“She will be on hand to pour and educate attendees about her whiskey. Her great-great-grandfather was Nearest Green, the first known African American master distiller,” Brady said.

Don’t miss chef demonstrations, tasting seminars, Jackson Family Wine World, Spirits Row and the Nashville Songwriters Showcase on the center stage – all included in your ticket price.

The Savor South Walton Culinary village will again feature the work of Wine World Culinary Director Scott Plumley.

Pick-and-choose from these individually ticketed events, or purchase a 3-day VIP package which includes a special kick-off event, “A Taste of Grand Boulevard,” and swag bag – while supplies last. Brady said VIPs will be able to pre-order the really fine wines poured at the VIP tasting, available on the festival website about a month in advance.

As always, proceeds of the South Walton Beaches Wine & Food Festival benefit the Destin Charity Wine Auction Foundation. In 2022 alone, the festival generated $40,000 for the partner charity, which assists more than a dozen children’s charities throughout Northwest Florida. The weekend is held in conjunction with the DCWAF’s annual auction, a separate ticketed event held on the festival grounds. More info can be found at dcwaf.org.

The South Walton Beaches Wine & Food Festival will be April 27 to 30, 2023. For more information including tickets and VIP opportunities, visit sowalwine.com.

“You won’t want to miss the Monkey Shoulder Mixer, an actual renovated and tricked out concrete truck dispensing a bourbon slushie.”

– Stacey Brady, director

COCKTAILS of

30A

Mai Tai

By Tommy Bahama Restaurant Grand Boulevard

ingredients

• 1.5 oz aged rum

• 1 oz fresh lime juice

• .75 oz orange curaçao

• .75 oz Orgeat Syrup

• .75 oz dark rum

• 1 orchid, for garnish

method

Combine the first four ingredients in a cocktail shaker with ice. Shake well and pour into rocks glass over crushed ice. Top with the dark rum. Garnish with the orchid.

Fish Out of Water

• By Pam Windsor

FRESH FROM THE GULF AND THE OVEN

WATERCOLOR – Whether it’s breakfast, lunch or dinner, Fish Out of Water offers a unique dining experience so close to the beach, you can come in and dine while wearing flip flops and cover-ups.

Located within the WaterColor Inn and Resort, “FOOW” as it is sometimes called, is known for Southern Coastal cuisine and stunning views.

True to its name, Fish Out of Water has a few locally sourced seafood dishes specially prepared by its world class culinary team. You might want to try the Gulf Oysters, Shrimp & Grits, or the popular Dos Grouper Tacos. Those tacos are made with blackened grouper, avocado, cabbage, salsa, cilantro, and lime.

FOOW is a family-style restaurant that strives to offer something for everyone, so there are non-seafood favorites, as well.

The FOOW Burger comes with an array of fixings, but guests can also add an egg, bacon, or avocado to suit their tastes. There is also the fully loaded signature BLT with smoked turkey breast, avocado, Cajun aioli, applewood

bacon, tomato, farm greens, served on its famous madefrom-scratch sourdough bread.

“The BLT is a very popular item for us,” explained Matt Moore, corporate director of projects and concepts for The St. Joe Company, which owns FOOW.) “We make our own sourdough bread and, in fact, make about 30 to 40 loaves every day. People often ask, ‘Where do you get this bread?’ We’re able to say, we don’t get it, we make it here, fresh.”

Moore said that’s one just example of the extra steps taken at FOOW to make both the food and the experience shine. He credits that to the dedicated culinary team and hospitality staff determined to keep guests coming back.”

“A lot of restaurants serve similar things in this area, but we add a little uniqueness to what we serve. Guests might not always be able to put their finger on exactly what makes it special, but it’s there. And a lot of it has to do with the people we hire. They become family, they care, and that translates to the dish at the end of the table.”

Continued on page 50

FOOW continued from page 48

The restaurant has become a hot spot for brunch. And while there are many brunch items to choose from, like the WaterColor Omelet with baby Arugula, tomatoes and Swiss cheese; or the Avocado Toast, FOOW’s version of French toast is a big draw.

“Our French toast has been a staple for us,” Moore said. “Everybody comes to Fish Out of Water for brunch, including myself, for the French toast.”

Specialty desserts are also a big deal at FOOW. Make sure to save room to sample the ice cream sandwich, key lime pie, or Dirt Road Anthem (also known as Mississippi Mud Pie).

Adults may want to try one of the bar’s creative specialty cocktails, with whimsical names like Swim to the Second Sandbar, Beach Hair Don’t Care, and Cat on a Hot Tin Roof.

And whether you’re dining here with family, friends, or a special date, you’re sure to enjoy it with that up-close view of the water.

“You get the Gulf view here,” Moore said. “We’re only one of about three restaurants that really has a true Gulf-front seating view in the 30A area.”

FOOW added more seats during renovations several years ago to make sure guests have less of a wait during peak dinner hours.

Fish Out of Water is at 34 Goldenrod Circle in Santa Rosa Beach. Open seven days a week from 8 a.m. to 10 p.m., reach them by phone at 850-534-5050, or visit www. foow30a.com.

“People often ask, ‘Where do you get this bread?’ We’re able to say, we don’t get it, we make it here, fresh.”

– Matt Moore, FOOW

COCKTAILS of 30A

SWIM TO THE SECOND SANDBAR

By Fish Out of Water WaterColor Inn

ingredients

• .75 oz 360 Vodka

• .75 oz coconut rum

• .25 oz Combier Orange

• 1 oz Blue Curacao

• 3 oz pineapple juice

method

Pour all ingredients into a shaker and shake vigorously. Strain shaken ingredients over ice into a highball glass. Garnish with a large gummy shark – because why not?

Havana Beach Bar & Grill

•

By Pam Windsor

CUBAN COOL, ROSEMARY CHIC

ROSEMARY BEACH – Nestled within the Pearl Hotel, the Havana Beach Bar & Grill has a look and feel all its own.

“If you’re coming to Havana Beach, you’re coming somewhere a little different,” said Matt Moore, corporate director of projects and concepts for The St. Joe Company, which owns the restaurant and hotel. “When you walk through the doors, it’s not a typical Southern kind of seafood restaurant.”

The restaurant has vibrant colors, marble tabletops, and a look and feel inspired by Ernest Hemingway and his love of Cuba.

“The bar itself is an exact replica of Hemingway’s favorite bar in Cuba,” noted Chef Matt Rolens, executive chef at The Pearl. “I believe El Floridita is the name of the hotel where the bar was located. So, the entire bar has that kind of cool vibe.”

It’s the perfect spot to sit and watch as the bartender crafts one of those craft cocktails the Havana Bar has become known for, like the Smoked Old Fashioned, a popular choice for those who love bourbon.

The Havana Beach Bar & Grill has also become wellknown for its food, such as the signature Hemingway Shrimp & Grits.

“I’ll put our Shrimp & Grits up against anybody’s shrimp and grits anywhere,” said Chef Matt. “I’ve had people from Louisiana and elsewhere tell me it’s the best shrimp and grits they’ve ever had.”

The key, he said, is in the details.

“We use Gulf shrimp, and we lightly blacken them,” he explained. “That’s fairly standard. What makes ours a bit more unique is we serve them with a crawfish cream sauce.”

And it’s all served on what he believes are some of the best grits available.

“We use Anson Mills grits from a farm out of South Carolina,” he said. “The gentleman there found the perfect species of corn that was nearly extinct, and he brought it back. That corn is dried in the traditional way and not Continued on

Havana Beach Bar & Grill continued from page 52 ground until we order it, so you don’t have bags of corn sitting around losing flavor. I think these flavorful grits are what makes the dish so amazing.”

The key, when it comes to cooking, is finding the best ingredients.

“If you do that,” Chef Matt said, “cooking almost becomes easy. You have to do very little to the product to allow the natural flavor to come through.”

Another popular choice on the menu is the Havana Cuban, made with tender smoked pork, black forest ham, Swiss cheese, and served on a panini pressed hoagie roll.

There is also the lightly blackened grouper with charred tomato and fried okra, which is paired with Carolina rice and New Orleans-style red beans. And the Mandy burger, named for Chef Matt’s wife.

“It’s made with a grass-fed beef patty. It’s got candied apple-cider peppered bacon, Boursin cheese, and crispy fried onions. And the way the cheese melts on it, it almost becomes its own sauce.”

Guests can choose whether they want to dine on the veranda, the lounge, or when the weather’s nice – the rooftop bar which has its own menu.

To add to the casual, upscale, yet laid-back style of the Havana Beach Bar & Grill, there’s a musician who plays the piano five nights a week.

It’s the perfect spot to enjoy amazing food, fantastic drinks, and get a great view of the Gulf, morning, noon, and night.

The Havana Beach Bar & Grill is at 63 Main Street, Rosemary Beach. Open seven days a week, brunch is served 8 a.m. to 2 p.m., and dinner from 5 to 10 p.m. A Bar & Lounge menu is available in-between. The restaurant takes reservations for hotel guests only (to ensure they have a table), but is open to the public. Reach them at 850-588-2882 or visit www.thepearlrb.com.

“I’ll put our Shrimp & Grits up against anybody’s shrimp and grits anywhere.”

– Matt Rolens, executive chef

COCKTAILS of 30A

NUEVO CUBANO

By Sire Negri Havana Beach Bar & Grill

ingredients

• 1.5 oz pineapple rum

• Cava Sparkling Wine

• 1 oz simple syrup

• .75 oz fresh lime juice

• 3 dashes of Tiki bitters

• 5 pieces of mint

method

Combine all ingredients over ice in a shaker. Shake and strain into a Martini glass, and top with sparkling wine.

Emeril’s Coastal

•

By Michelle Farnham

SOMETHING FOR EVERY OCCASION

MIRAMAR BEACH – Anniversaries, business meetings, Girls Nights Out, birthdays, or any day ending in Y, Emeril’s Coastal has a dish or drink for that. Though the dining is elegant, the dress code is casual, and celebrity chef/owner Emeril Lagasse and his staff have something to offer for every occasion.

“We’re all over!” said Coastal’s new Chef de Cuisine Tommy Wachter. “If you want to come in and have a drink at the bar with a snack, or if you want to do a real special occasion, we can do that, too. I think that’s something that makes us pretty unique.”

From a burger to brunch to world-renowned Japanese A5 beef, Lagasse has always prided himself on featuring the freshest ingredients, and changes up the menus seasonally to ensure that gold standard is maintained. That often includes freshly caught seafood from the Gulf.

He’s even branched out into the world of caviar.

“We’re super excited to partner with Paramount Caviar for my own caviar collection that we are serving in my restaurants,” Lagasse explained. “Emeril’s Coastal is the only place in Florida that it is available.”

Wachter, who started his career with the Emeril’s culinary team in 2007, and Sous Chef Dawn Sabbath collaborate to come up with tasting menus and specials for their Blackboard Fish – two or three different kinds of fresh fish available grilled, cast ironed or fried.

Lagasse said he has been impressed with his new chef de cuisine, who started in the role back in July.

“Chef Tommy is doing great things at Coastal,” Lagasse said. “I really enjoy working closely with him in this role and his creativity and the spin that he puts on some of my classic dishes is impressive. Our Sous Chef Dawn is super creative and her and Tommy together are bringing magic to the party!”

“It’s a really good seller: sushi rice, spicy mayo – and we only use the freshest Gulf tuna that we can get,” Wachter said, also pointing out the new crispy duck wings. “You don’t see duck wings around here a lot. Whenever people try them, they’re blown away, it’s so tender. They’re a little spicy, a little sticky, a good bar snack.”

Of course you’ll still find old Coastal favorites on the menu, including the Fettuccine Nero, pineapple upside-down cornbread, and his legendary olive oil cake with salted caramel and mascarpone.

If your time at Coastal happens to be on a weekend, Lagasse is very proud of their Sunday Jazz Brunch.

“It’s a whole vibe in itself,” he said. “We have a lot of locals that come every Sunday to celebrate with us. It’s always a fun time and of course the food and cocktails can’t be beat.”

He recommended the Bob Doyle’s Crab Cake Benedict – served alongside poached eggs, shoestring potatoes and hollandaise – or the chilaquiles off that special menu. The latter incorporates tortilla chips, chorizo salsa, and pickled shishito peppers with queso fresco.

Speaking of those cocktails, in-house Sommelier Doruk Gurunlu and team have kept the bar program evolving with industry trends and tastes.

“The beverage program at Emeril’s Coastal is incredible,” Lagasse admitted.

“The Kait Special is an ever-changing feature of our cocktail menu by Kait, our lead mixologist, who is always creating delicious cocktails with the freshest ingredi-

ents. The wine program is also unbelievable.”

How unbelievable? While there are several approachable bottles on the wine list, those celebrating extra special occasions might select the $850-a-bottle Vincent Girardin Batard-Montrachet Grand Cru or the $395 bottle of Dun Vineyards Cabernet Sauvignon 2016!

Emeril’s Coastal is located at 435 Grand Boulevard in Miramar Beach. To reserve a table, visit www.emerilsrestaurants. com/emerils-coastal or call 850-608-7040.

The new chef also introduced a yellowfin tuna poke bowl to the menu.

“(Jazz Brunch) is a whole vibe in itself. We have a lot of locals who come every Sunday to celebrate with us.”

– Emeril Lagasse

Preview: Sandestin Wine Festival

UNCORKING THE FUN

By Michelle Farnham

SANDESTIN – Dubbed “The Kentucky Derby of wine festivals,” the Sandestin Wine Festival is back for its 36th installment this April. Rain or shine, guests come to choose from hundreds of wines to sip, and dine on a selection of local eateries’ offerings.

The party gets started with the official kick-off Thursday night at The Village Door from 7 to 9 p.m.

Gourmet food and wine pairings will take place at merchants throughout the Village of Baytowne Wharf all four nights.

Two days of Grand Tastings feature table after table of vintners, pouring everything from Riesling to Cab Sav and plenty in between. Friday from 5 to 8 p.m. and Saturday 1 to 4 p.m., guests can taste as many varieties as they choose, making notes of favorites along the way. Savor South Walton tents will dot the grounds, featuring some

of Baytowne Wharf and South Walton’s best restaurants and their kitchen crews. Sample bites from steak to seafood to sweets.

Ticket-holders 21 and over are given a wristband and tasting glass, meaning non-drinking guests are welcome to enjoy the festivities as well. The heartiest of wine enthusiasts can opt for the 2-day Grand Tasting ticket to enjoy a discount, while supplies last. VIP lounge tickets have already sold out.

Yoga, mimosas and the beach converge for a morning of relaxation during Saturday’s Seas the Day session, starting at 9 a.m. Enjoy a good stretch and a sip at this yoga class held at the Sandestin Beach Access, presented by Hotel Effie & Spa Lilliana. If rain dampens the zen, the event moves indoors to Hotel Effie.

Photos by Michelle Farnham

Round out the weekend with the New Orleans Bottomless Brunch held Sunday from 10 a.m. to 1 p.m. Pick from two seatings, 10 or 11:30 a.m. to enjoy a creole menu, bottomless mimosas and a bloody Mary bar.

All this fun is for a good cause, as proceeds of the Sandestin Wine Festival benefit its longtime charities: Fisher House of the Emerald Coast – providing a home away from home for military families – and Sandestin Foundation for Kids, helping local children in need.

“Last year we raised a combined total of $45,000 for our charities,” explained Village of Baytowne Wharf Events Manager Kensley Brooks. “They are a big part of helping the Sandestin Wine Festival run day-of. They help out by volunteering as pourers, ticket scanners, runners, set up, clean up, etc. We really couldn’t do it without them and we can’t thank them enough.”

The Sandestin Wine Festival weekend is slated for April 13 to 16, 2023, throughout the grounds of the Sandestin Golf and Beach Resort in Miramar Beach. For more information including ticket sales, food vendors and the Taster’s Guide, visit www.sandestinwinefestival.com.

Chanticleer Eatery •

By Lauren Sage Reinlie

THE LOCALS’ HIDDEN GEM

GRAYTON BEACH – When locals Jimmy Hasser and Adam Yellin, the longstanding duo behind the popular Blue Mountain restaurant Local Catch, were approached about taking over Chanticleer Eatery, it was a no-brainer.

“It was a wildly successful local place, which fit in with what we were doing at Local Catch,” Hasser said. “We like the tourists, but we know that to survive, we have to have the locals. Our wives loved eating there. It was really a ‘Why not?’”

Chanticleer opened in 2012, tucked in an unassuming, offthe-beaten-path corner of Grayton Beach. Even so, the place was beloved by locals for its fresh-baked bread, delicious sandwiches, crisp salads, hearty soups, and more, all served up in a laid-back atmosphere a few minutes from the beach. (It’s fine dining in flip flops, as Hasser described it.)

Over the past couple of years, the owners had struggled to keep the place open consistently, especially for dinner service. When Hasser and Yellin took over management in

November 2021, one of their first goals was to re-establish consistent dining hours. They wanted people to know they were back in business.

“We didn’t really want to change much,” Hasser said. “We wanted to keep the same dishes everyone loved but add a few new ingredients or items.”

To head the kitchen, they brought in Chef Innocent Utomi, who has served as executive chef at Capital Grille in Miami, Fleming’s Steakouse, and Great Southern Café in Seaside.

“He wanted a change, and we were excited to bring him in with his recipes and his team of people that follow him,” Hasser said. “He is the nicest, sweetest chef I have ever known. No ego. He’s just a special, amazing person. He is the one who makes it special with so much talent, and he builds so much camaraderie.”

Jay Etheredge came on as general manager after holding that role at Bud and Alley’s Pizza Bar in Seaside for years.

“We really have the perfect team in place,” Hasser said.

The lunch menu has stayed almost the same with all the crowd-pleasing sandwiches, soups, and salads in addition to fine dining entrees, including the fresh catch of the day, filet mignon, shrimp and grits, and a soul-soothing, spicy Not Your Mama’s chicken and rice plate.

“The grilled cheese is honestly the best I have ever had,” Hasser said. Fresh slices of rosemary-sage bread are filled with melted cheddar, provolone, and mozzarella cheese and topped with bacon and bruschetta. Other options include the Reuben with house-smoked pastrami served on freshly baked farmhouse rye, melted Swiss cheese, and thousand island dressing; tomato soup; and a Southern summer salad with fresh fruit and Gorgonzola.

All the bread, desserts, and “those cookies everyone is obsessed with” are baked in-house. (Cookie options are chocolate chip or a coconut and white chocolate number, often hot from the oven.)

One of Utomi’s menu additions is the Happy Tuna, a serving of raw ahi tuna poke, marinated in fresh ginger, soy, and pepper sauce, tossed with mango and avocado, and topped with pickled cucumbers and red onions. He brings his Fleming’s Steakhouse chops to their filet mignon. For dinner service, he’s added a lobster bisque, surf and turf with lobster, and more seafood options.

Hasser and Yellin opened Local Catch in a run-down, double-wide trailer in 2012, starting from scratch. It quickly became a popular staple of the Blue Mountain neighborhood. Hasser has four kids, Yellin has three. They are here to stay, Hasser said.

“We are fully inundated in the schools and the communi-

ty. We’re in it for the long haul,” Hasser said. “We believe in this area and want it to work for us.”

Chanticleer Eatery is located at 55 Clayton Lane, Santa Rosa Beach. No reservations are accepted. The restaurant is open seven days a week from 11 a.m. to 9 p.m. Reach them by phone at 850-213-9065. Additional information, including a full menu, can be found at chanticleereatery.com.

“We wanted to keep the same dishes everyone loved but add a few new ingredients or items.”

– Jimmy Hasser, co-owner

THE NEW CHEF IN TOWN

SANDESTIN – Chef Matthew Krueger is a 15-year veteran of the hospitality industry, having graduated from the Art Institute of Salt Lake City where he received a degree in culinary arts. Before coming to Ovide as executive chef in the fall of 2022, his career included the kitchens of prestigious luxury resorts across the U.S., such as J&G Grill at the St. Regis Deer Valley in Park City, Homestead Resort in Utah, and the 5-star Forbes-rated The Lodge at Sea Island Resort in Georgia.

Q: Coming from out West, what do you think of our beach?

A: The Emerald Coast is beautiful. The stunning beaches were one of the reasons we moved here and the pace is much slower. We enjoy cozy weekends in our small town and the community has been wonderful to be a part of. I’m very interested in exploring the fantastic culinary scene here in South Walton. I’ve already started trying some of the local restaurants here at the resort and I’m loving the fresh Florida seafood.

Q: What does your typical workday look like?

A: I don’t really have a typical workday. Every day is different, and that’s what I love about my job. Most days, I start in the kitchen working hands-on with the team. We really focus on consistency and providing a level of excellence. I spend the afternoons with our local vendors discussing new products and ingredients we can incorporate into our menus.

Q: Are you excited to work your first summer season?

A: So excited! The past few months have given my team and me the chance to experiment, try new foods and offerings, and prepare for this coming summer season. Coming from Park City,

By Michelle Farnham

Utah, I definitely understand the seasonality of the market and the expectation of our guests. This year is the 50th anniversary of the Sandestin Golf and Beach Resort and we are planning to launch several creative menu items at Ovide and The Lobby Bar.

Q: How would you describe the menu at Ovide?

A: The menus are conceptualized by Chef Hugh Acheson, who is very well known across the U.S. for his roles on TV shows and his James Beard Award-winning restaurants. I’m very fortunate to have the opportunity to collaborate with him to create menus for Hotel Effie and Ovide. Our cooking styles are similar, and it’s been really fun learning new techniques from him. He’s a great partner as he gives myself and the team a chance to be creative and try new things.

Q: Have you expanded the menu in your time there?

A: Yes, I’ve been able to expand the menu to include Asian-inspired Southern dishes that I think are unique to this area. Additionally, we have a seasonal menu that we launched late last year. For $50, guests can choose a starter, such as Blue Ribbon Gumbo or Crispy Fried Rice, an entree such as the Sweet Potato Gnocchi or Bone-In Pork Chop and a dessert like the Chocolate Pecan Pie and Key Lime pie.

Q: What are your favorites from the Ovide menus?

A: The Poulet Rouge. The skin of the chicken gets so crispy and really locks in the juices. Served with sweet potato puree, warm mushrooms, and an apple and herbs salad, it really is the top dish on the menu. I could eat it every night. We also have a fantastic Braised Short Rib, which has kilt greens, parsnip butter, broccolini and crispy shallots. It’s very tender and flavorful. In terms of drinks, we have a fantastic wine list by Steven Grubbs, who curates all of the wines for Hugh’s restaurants.

Q: What kind of food do you eat when you’re not at work?

A: You may be surprised at this, but my favorite thing to make is pizza! I make fresh dough and homemade pizza sauce, we load on the toppings and pop it in our wood fire pizza oven. It always comes out delicious.

Q: What should readers know about Ovide?

A: Not only is Ovide a great place to eat, but also a really beautiful place to visit. I think sometimes people associate Ovide with celebratory meals like birthdays and anniversaries – and it is a great place to celebrate! However, we also serve brunch on the weekends with a great Bloody Mary bar, and breakfast/lunch daily. In addition to our seasonal menus, we feature 4 to 6 holiday menus every year. When traditional standalone restaurants are closed, we embrace the holidays and special events by coming up with unique dishes curated with seasonal ingredients for an unforgettable dining experience.

COCKTAILS of

30A

Strawberry Suppressor

By Ovide Hotel Effie

ingredients

• .75 oz strawberry syrup

• .5 oz fresh lemon juice

• .25 oz Zucca rabarbaro

• 1.5 oz Cocchi Rosa vermouth

• .5 oz Dolin dry vermouth

• soda water

method

Shake all ingredients, pour over rocks in a Collins glass and top with soda.

Garnish with lemon wheel.

DISHES of

30A

Key Lime Pie

Chef Jim Shirley

Great Southern Cafe, The Bay, North Beach Social

Chef Jim Shirley’s famous Key Lime Pie, with mile-high meringue, a light whipped texture, and graham cracker crust, is a Florida classic made perfect. Chef developed the recipe on his own, but gives credit to his Georgia grandmothers for teaching him the art of the pie.

Photo by Colleen Duffley

Crackings. •

By Michelle Farnham

MAKING A STATEMENT

GRAYTON BEACH – You could say the popular brunch spot Crackings. has been in the egg business for close to two decades. What started as an independently owned Another Broken Egg location in Destin expanded into a second South Walton spot for 13 years, before the Green family – Marcia, Tommy, Clayton and Kristy – decided to set out on their own, rebranding their eatery as Crackings. in March of 2018.

They closed up shop after a busy Sunday, changed the name, changed the menu, and re-opened two days later as Crackings.

So why the period in their name?

“A sentence ends with a period, right? It’s a statement!” Kristy said. Marcia was actually the one to dream up the new name, ending weeks of family brainstorming, and that dream included the resounding punctuation mark! The Greens also liked the idea of including the word “King” in the moniker, a nod to their strong sense of faith.

“Many people think our name is ‘CrackLings,’ Kristy admitted, “So we politely correct them by saying it’s like ‘cracking an egg.’”

While husband-and-wife Tommy and Marcia oversee the

Destin location, next generation couple Clayton and Kristy run operations in Grayton Beach. The younger Greens actually met in the restaurant industry while students at Florida State, and the rest is history!

The last few years have truly been a time of transition for Crackings., not only the rebrand, but evolving to withstand the pandemic. When the going got rough, the Greens took it outside: outside seating, that is! Parking lot space became a temporary dining room shared with neighboring dinnertime restaurant Grayton Beach Seafood Co., and a band house arose, bringing live music to the table.

“Noticing the beauty of outdoor dining, we took the opportunity during the off-season of February 2021 and began remodeling our now beloved side-patio,” Kristy said. “Our pet-friendly outdoor dining and daily live music is here to stay.”

EATS AND SWEETS

Turning attention to the menu, Kristy pointed to Summertime French Toast and the Fresh Gulf Snapper & Grits as two customer favorites.

“The French toast has beautifully unique flavor combinations that someone does not normally experience while eating French toast,” she said. “Aside from being topped with luscious fresh fruit, the two handmade sauces drizzled on top make it quite the experience that our guests rave about.”

While admitting that people may not think of fresh fish for breakfast, it’s worth a look on the Crackings. menu, served four ways: atop Gouda grits, Benedict-style, as part of the avocado toast called the Flocking Flat, and on the “wildly favored” Snapper Sandwich.

“We partnered with a local purveyor to provide us the freshest red snapper straight from the Gulf,” Kristy said.

“We serve it fresh until we sell out, never frozen.”

You’ll also find Croisseignets (a cross between a croissant and a beignet), chicken and waffles, and a Sriracha breakfast sandwich on the menu, as well as clearly-marked vegetarian and gluten-free options.

Of course no brunch place would be complete without a little something to sip on, and Crackings.’ Cheers menu includes beer, wine, bloody Marys and their famous Mason jar mimosas.

Clayton has dubbed Kristy the “Crackings. mad scientist” when it comes to developing new mimosa combos – all made with fresh juices and fruits. Look for new flavors to be announced this season, in addition to best-sellers like blood orange, blueberry passion fruit, and pineapple coconut.

Although seating is first-come, first-served, diners are able to join the list before arriving via Yelp Waitlist, which is especially handy during those peak weekend brunch hours.

“This helps when we reach long wait times and guests can join our wait list from their phone while still at their house,” Kristy explained. “They can watch their place in line and head to the restaurant when they see they are reaching the top of the list.”

Crackings. is located at 51 Uptown Grayton Circle in the Grayton Beach area of Santa Rosa Beach. They’re open Tuesday to Sunday, 8 a.m. to 1 p.m., closed Mondays. Visit them at crackingsfl.com or call 850-231-7835.

“Our pet-friendly outdoor dining and daily live music is here to stay.”

– Kristy Green, co-owner

TOPS SPOTS For Pizza in South Walton

amici 30A

12805 US Hwy. 98E, Suite R101, Inlet Beach • amici30a.com

Angelina’s Pizzeria & Pasta

4005 E. Co. Hwy. 30A, Santa Rosa Beach • angelinas30a.com

Bruno’s Pizza

6652 E. Co. Hwy. 30A, Watersound • brunospizza30a.com

Brozinni’s Pizzeria

4101 E. Co. Hwy. 30A, Seagrove brozinnispizza.com

Bud & Alley’s Pizza Bar

2236 E. Co. Road 30A, Seaside budandalleys.com/pizza-bar

Pizza by the Sea

Four locations • pizzabythesea.com

Grace Pizza

38 Clayton Lane, Grayton Beach gracepizzaandshakes.com

Grimaldi’s Pizzeria

780 Grand Boulevard, Suite 100, Miramar Beach • grimaldispizzeria.com

Pazzo Italiano

111 N. Highway 393, #301, Santa Rosa Beach • pazzodestin.com

BUD & ALLEY’S PIZZA BAR & TRATTORIA

Ambrosia Prime Seafood & Steaks

•

By Liesel Schmidt

SETTING THE BAR

WATERSOUND – am·bro·sia /am’brōZH∂/ noun: the food of the gods; something very pleasing to taste or smell.

Since opening in August of 2022, Ambrosia Prime Seafood & Steaks has lived up to its name, offering an array of the finest prime steaks and freshest Gulf seafood to create an upscale yet welcoming dining experience. The brainchild and passion project of local owner Russ Graham, Ambrosia is the newest in Graham’s collection of fine dining restaurants. The restaurateur has spent more than 30 years in the industry, with jobs ranging from his first job as a dishwasher to ownership. Graham owned multiple award-winning fine dining restaurants before selling them a few years ago to move to 30A.

Bright, airy, and modern, the space at Ambrosia is the perfect canvas for Graham’s very simple concept of providing the best of the best in food, service, and atmo-

sphere. Much like the menu, the interior of the restaurant is carefully curated and thoughtfully designed. Starting at the greenery wall at the exterior, there is a very specific aesthetic that carries through to the light, airy, and coastal dining room. Composed of multiple rooms lined with sumptuous leather booths as well as smaller tables, the interior boasts a large seagrass sculpture that perfectly espouses the modernity of the space and affords a view of the town center from almost every seat.

In perfect contrast to the brightness of the dining room, the bar has an old New York speakeasy feel, entirely encompassed in mahogany wood and dimly lit to evoke a certain moodiness. Adding to the atmosphere are the copper ceiling tiles, marble bar top, and custom tile floor.

“They all really enhance the old world feel,” said Graham.

Outside, the patio has large maritime umbrellas that offer shade while diners enjoy the feeling of the coastal

breeze as they dine. To add to the aesthetic, the space is surrounded by beautiful landscaping.

Much like the white linen-adorned tables, the food at Ambrosia is elegant, created at the deft hand of Executive Chef Michael Sichel, a Culinary Institute of America grad who first worked for Gotham Bar and Grill in New York City. The skilled chef has also worked at Rubicon in San Francisco; The Abbey of Sainte Croix in Salon-de-Provence, France; Auberge du Soleil in Napa; and Galaroire’s in New Orleans.

“Along with his outstanding background, Michael has an incredible vision for Ambrosia and is a true leader in the kitchen,” said Graham. “Michael takes great pride in making everything from scratch and ensuring our guests have the best quality food.”

THE FOOD

Boasting a beautifully executed list of starters that perfectly set the stage for the main event, Ambrosia’s menu is filled with dishes showing attention to detail and devotion to flavor. Prime steaks are Ambrosia’s claim to fame, but their fresh seafood is a feature that more than contends for a place in the spotlight. Signature items outside of their prime steaks are the snapper; the Day Boat Grouper, perfectly paired with Gulf shrimp risotto; and the understandably popular – and very decadent – bacon rack, which offers a selection of hand-cut specialty bacon.

Naturally, Graham’s definition of fine dining extends to every aspect, not the least of which is the level of service his guests receive from the moment they walk in.

“Hospitality is what brings people in the door and keeps them coming back,” he said. “Every step of a guest’s

experience with Ambrosia is important to us, and we work hard every day to make sure our guests have the best experience, because it is what they deserve.”

Ambrosia is located at Watersound Town Center, 75 Origins Main Street, Watersound. Open daily, 4 to 10 p.m. in the bar, dining room 5 to 10 p.m. For more information, call 850-909-0100 or visit ambrosia30a.com. Reservations accepted.

“We work hard every day to make sure our guests have the best experience, because it is what they deserve.”

– Russ Graham, owner

DISHES

of 30A

Maine Lobster in Paradise

Cafe Thirty-A

Maine Lobster in Paradise

is a staple at Cafe Thirty-A. This truffled three-cheese mac has fried leeks, sweet peas, roasted red peppers and lobster. This is one of those memorable dishes that stay with you and you dream about it when you are back home. Next time you find yourself on Scenic 30A, make sure you stop by and try this favorite.

Photo by Colleen Duffley

RESTAURANT GUIDE

OUT AND ABOUT IN SOUTH WALTON

PRIVATE CHEFS

Chef Gordaux – 850-445-1434 chefgordaux@gmail.com chefgordaux.com

Chef Frank Szymanski –228-326-0727 fszymanski82@gmail.com

Damiano, Tuscan Chef –850-896-0420 Dschiano64@gmail.com www.chefdamiano.com

Fine Coastal Cuisine – 850-217-5204 danvargo@finecoastalcuisine.com www.finecoastalcuisine.com

Jekyll – A Private Chef –850-200-7766 jekyllaprivatechef@gmail.com www.chefjekyll.com

Marrow Private Chefs –850-830-0000 marrowprivatechefs@gmail.com www.marrowprivatechefs.com

Plate To Plate – 850-974-2665

Kali@PlateToPlate.us www.platetoplate.us

Polished Chef – 850-693-9751 info@thepolishedchef.com www.thepolishedchef.com

Signature Catering of 30a –850-428-2624 signaturecatering30a@yahoo.com www.signaturecatering30a.com

Swiftly Catered – 850-972-0850 chef@swiftlycatered.com www.swiftlycatered.com

The Chef’s Table – 310-944-1929 info@chefstablecateringsrb.com www.chefstablecateringsrb.com

The Dish & The Spoon –850-225-5786 thedishandthespoon30a@gmail.com www.thedishandthespoon.com

The Tailored Chef – 504-644-9783 chefalexnaeger@gmail.com www.alexnaegerprivatechef.com

SEASCAPE

2 Birds Coffee & Café – B, L, Closed Tuesdays $-$$ Coffee Shop, Cafe, Bar, 80 Seascape Drive, No. 103, Miramar Beach (850-279-3375)

www.2birdscafe.com

Acme Oyster House – L, D Open daily $$-$$$$ Seafood, 90 Seascape Drive, Miramar Beach (850-460-7773)

www.acmeoyster.com

Cabana Cafe – L, D, Sunday Brunch, $$ American, Seafood, 112 Seascape Blvd., Miramar Beach (850-424-3574)

www.cabanacafedestin.com

Mezcal Mexican Grill – L, D Open daily $$-$$$$ Mexican, 80 Seascape Drive, Suite 101, Miramar Beach (850-837-8350)

mezcalmexicangrill.com

Whale’s Tail – B, L, D Open daily $$-$$$ American, Bar, Seafood, 100 Seascape Dr., Destin (850-650-4377)

www.seascape-resort.com/thewhales-tail-destin

MIRAMAR BEACH

Austons on 98 Oyster Bar and Grill – L, D Open daily, $$ American, Pub, Raw bar, 125 Poinciana Blvd., Miramar Beach (850-842-3200)

www.austonson98.com

Aegean Greek Restaurant – B, L, D Open daily $$-$$$ Mediterranean, Greek, 11225 US Hwy. 98 W., Miramar Beach (850-460-2728)

www.aegeanfl.com

Buffalo Jack’s Legendary Pizza & Wings – L, D Open daily $$ American sports bar, 11275 Emerald Coast Parkway, Suite 3, Destin (850-424-6288)

www.buffalojackslegendarywings.com

Carrabba’s – L, D Open daily $$-$$$ Italian, Gluten Free Options, 10562 US Hwy. 98 W., Destin (850-837-1140) www.carrabbas.com

Fatboys – L, D Open daily $$ American, 10859 Emerald Coast Pkwy, Miramar Beach (850-842-2807) www.ilovefatboys.com

Fat Clemenza’s – L, D Open daily $$-$$$ Italian, Pizza, 12273 US Hwy. 98 W., Miramar Beach (850-650-5980)

www.fatclemenzas.com

Fireside Café – L Closed Monday $ 122 Poinciana Blvd., Miramar Beach (850-650-6800)

www.destinyworshipcenter.com

Holi Indian Restaurants – L, D Closed Mondays $$$ Indian, 10859 Emerald Coast Pkwy, Miramar Beach (850-353-2630)

www.holirestaurants.com

Kenny D’s Beach Bar & Grill – L, D Open daily, $$ 2964 Scenic Gulf Drive, Miramar Beach (850-650-0755) kennyds.com

Lillie’s Q – L, D Closed Sunday and Monday, $$-$$$, Southern Barbecue, 9848 Highway 98 W., Miramar Beach (850-654-3911) www.lilliesq.com

Lost Pizza Co. – L, D Open daily, $$ Pizzeria, 10859 Emerald Coast Pkwy., Suite 301, Miramar Beach (850-353-2284)

www.lostpizza.com/locations/miramar

Lucille’s Kitchen – D, LN Closed Open Wednesday to Saturday, $$-$$$ American, Pub, Seafood, 60 Seascape Drive No. 101, Miramar Beach (850-610-7464)

Facebook: Lucille’s Kitchen

Mama Clemenza’s European Breakfast – B, L Closed Monday/ Tuesday, $$-$$$ European brunch, 12271 Emerald Coast Parkway, Miramar Beach (850-424-3157)

Facebook: @MamaClemenzas

Melting Pot – D, LN Open daily $-$$$$ American, 11394 US Hwy. 98 W., Destin (850-269-2227) www.meltingpot.com/destin-fl

Outcast Seafood – L, D Open daily $$$ Seafood, 10859 Emerald Coast Parkway, Suite 404, Miramar Beach (850-424-7214) www.outcastseafood.com

Edward’s Fine Food & Wine

Pascalli Kitchen – B, L, D, Closed Monday, Pizza, Sandwiches $$ 168 Scenic Gulf Drive, Suite C, Miramar Beach (850-424-6500)

www.pascallikitchen.com

Pompano Joe’s – L, D Open daily $$-$$$ Caribbean, American, Bar, Seafood, 2237 Scenic Gulf Dr., Destin (850-837-2224)

www.pompano-joes.com

Royal Palm Grille – L, D Open daily $$-$$$ Japanese, American, Bar, Seafood, Sushi, Asian, 1096 Scenic Gulf Dr., Miramar Beach (850-424-7300)

www.royalpalmgrille.com

Surf Hut – L, D Open daily $$-$$$ American, Bar, Seafood, Gluten Free Options, 551 Scenic Gulf Dr., Destin (850-460-7750)

www.surfhutdestin.com

Tequila’s Sports Bar and Grill – L, D, Open daily $$-$$$ Mexican, Sports Bar, 11225 US Hwy. 98, Miramar Beach (850-837-1696)

Facebook: @tequilasmiramarbeach

The Ocean Club – D Open daily, $$$$$ Seafood, 8955 U.S. 98, Miramar Beach (850-267-3666)

www.theoceanclubdestin.com

SANDESTIN/BAYTOWNE

Ara Rooftop Pool & Lounge – L, D Open daily, American, 1 Grand Sandestin Blvd., Miramar Beach (850-351-3030)

www.hoteleffie.com/dining/ara

Barefoot’s Beachside Bar and Grill

– Seasonal hours, Grill on the pool deck of Hilton Sandestin Beach Resort, 4000 S. Sandestin Blvd., Miramar Beach (850-267-9500)

www.hiltonsandestinbeach.com/ destin-dining-barefoots

Bijoux – D, LN Open daily $$$$ Seafood, French, American, Gluten-Free Options, 9375 US Hwy. 98 W., Suite 22, Miramar Beach (850-622-0760)

www.bijouxdestin.com

Cannery Lane Cantina Coastal Grill – L, D $ Mexican, Caribbean, 114 Cannery Lane, Miramar Beach (850-496-2747)

Facebook: @CanneryLaneCantina

Charlie’s Cafe – B, L, D Open daily, $ Donut’s, Cafe, Ice Cream, 9100 Baytowne Wharf Blvd, Unit B4, Miramar Beach (850-424-6459)

Facebook: @CharliesCafeBaytowne

Chicago Hotdogs & More – L, D Closed Sundays, $ Sandwich Shop, 9375 Emerald Coast Pkwy. W, Unit 11, Miramar Beach (850-842-2081)

Clean Juice – B, L, D Open daily $ Healthy Eating, Smoothies, 9375 Emerald Coast Parkway W, Suite 15B (850-650-2394)

www.cleanjuice.com

Cosmo’s Robo Diner – L, D Open daily $ American, 142 Fishermans Cove, Miramar Beach (850-842-7078)

Facebook: @cosmosrobodiner

Dude & Meatball’s – L, D Closed Mondays $$$ Italian, 117 Cannery Lane, Miramar Beach (850-424-7775)

Hammerhead’s Bar and Grille – L, D, LN Open daily $$-$$$ American, Bar, Seafood, Cajun & Creole, Pub, 137 Fisherman’s Cove, Destin (850-351-1997)

www.hammerheadsbarandgrille.com

Hunter’s Chicken & Burgers – L, D Open daily, $$ Contemporary American, 9375 Emerald Coast Pkwy, Suite 14, Miramar Beach, (850-654-9453)

On Facebook: @HuntersDiner

John Smith Subs – L, D Open daily $ Deli, 9375 Emerald Coast Parkway W., Miramar Beach (850-389-8988)

www.jonsmithsubs.com

Maple Street Biscuit Company – B, L Closed Sundays, $-$$ Modern Comfort Food, 9375 Emerald Coast Parkway West, Miramar Beach (850-279-6358) www.maplestreetbiscuits.com

Marina Bar & Grill at Sandestin – L, D Open daily, $$-$$$$ American, Seafood, 9100 Baytowne Wharf Blvd., Miramar Beach (850-267-7778) www.sandestin.com/dining

Ovide – B, L, D Open daily, Fine Dining, 1 Grand Sandestin Blvd., Miramar Beach (850-351-3030) www.hoteleffie.com/dining/ovide

Parlor Doughnuts – B, L Open daily, $ Pastries, Brunch, Coffee, 9375 Emerald Coast Pkwy., Unit 10, Miramar Beach www.parlordoughnuts.com

Pizza By the Sea – L, D Open daily $$-$$$ Italian, Pizza, Gluten Free Options, Market Shops, Miramar Beach (850-534-0044) www.pizzabythesea.com

Poppy’s Crazy Lobster – L, D, LN Open daily, $$$$ American, Seafood, 137 Fisherman’s Cove, Destin (850-351-1996)

www.crazylobsterdestin.com

Roberto’s Pizzeria & Sports Bar – L, D, LN Open daily $$-$$$$ Italian, Bar, Pizza, American, Pub, 110 Cannery Lane, Destin (850-351-1998)

www.robertositalianpizzeria.com

Ruby Slipper – B, L Open daily $$ Brunch, 9100 Baytowne Wharf Blvd, Miramar Beach (850-660-7200)

www.rubybrunch.com

Rum Runners – L, D, LN Open daily

$$-$$$$ American, Bar, Seafood, Pub 130 Fisherman’s Cove, Sandestin (850-351-1817)

www.rumrunners.com/destin

Seagar’s Prime Steaks & Seafood

– D, LN Open daily $$$$ American, Steakhouse, Seafood, 4000 Sandestin Blvd. S., Miramar Beach (850-622-1500)

www.seagars.com

Slick Lips Seafood & Oyster House – Seafood, 140 Fishermans Cove, Sandestin (850-347-5060)

www.slicklipsseafood.com

Sunset Bay Cafe – B, L Open daily $$ Brunch, 158 Sandestin Blvd N., Miramar Beach (850-267-7108)

www.sunsetbaycafesandestin.com

The Beach House – L, D Open daily $$-$$$ American, Bar, Seafood, Pub, Vegetarian Friendly, 4009 S. Sandestin Blvd., Miramar Beach (850-608-6300)

www.thebeachhousesd.com

The Lobby Bar – D Open daily, Bar, Small Plates, 1 Grand Sandestin Blvd., Miramar Beach (850-351-3032)

www.hoteleffie.com/dining/ara

Tuscany Bistro – D Closed Sunday/ Monday, $$$$$ Italian, 9375 Emerald Coast Pkwy. Unit 20, Miramar Beach (850-650-2451)

www.tuscanybistrodestin.com

Village Door Dockside Restaurant –

L, D Open daily $$-$$$$ American, Bar, Seafood, Pub, 136 Fisherman’s Cove, Destin (850-502-4590)

www.thevillagedoor.com

Yaki – L, D Open daily $$ Asian, 108 Cannery Lane, Unit A15, Miramar Beach (850-353-2200)

On Facebook: @yakivillage

GRAND BOULEVARD

Another Broken Egg Café – B, L Open daily $$-$$$ American, 755 Grand Blvd., Miramar Beach (850-424-3416)

www.anotherbrokenegg.com

Black Bear Bread Co. – B, L Open daily, $-$$ Bakery/Cafe, 325 Grand Blvd. Suite 100, Miramar Beach (850-706-1300)

www.blackbearbreadco.com

Cantina Laredo – L, D Open daily

$$-$$$ Mexican, Southwestern, Latin, Spanish, 585 Grand Blvd., Miramar Beach (850-654-5649)

www.cantinalaredo.com

Emeril’s Coastal – L, D Open daily $$$-$$$$ Italian, Seafood, 435 Grand Boulevard, Miramar Beach (850-608-7040)

www.emerilsrestaurants.com/emerils-coastal

Everkrisp – L, D Open daily, Salad, Soup, 625 Grand Boulevard, 107-E, Miramar Beach (850-842-4504)

www.everkrisp.com

Fleming’s Steakhouse – D Open daily $$$$ American, Steakhouse, Wine Bar, 600 Grand Blvd, Suite M105, Sandestin (850-269-0830)

www.flemingssteakhouse.com

Grimaldi’s – L, D Open daily $$-$$$ Italian, Pizza, Gluten Free Options, 780 Grand Blvd., Suite 100, Miramar Beach (850-837-3095)

www.grimaldispizzeria.com

Kilwin’s – L, D Open daily $ Confections, 625 Grand Blvd. E-102, Sandestin (850-837-9445)

www.kilwins.com/stores/kilwins-sandestin

P.F. Chang’s – L, D, LN Open daily

$$-$$$ Chinese, Sushi, Asian, Gluten Free Options, 640 Grand Blvd., Destin (850-269-1806)

www.pfchangs.com

The Craft Bar – L, D Open daily

$$-$$$ American, Bar, Pub, Brew Pub, Gastropub, 655 Grand Blvd., Suite D 102, Miramar Beach (850-608-6226)

www.thecraftbarfl.com

The Wine Bar – Grand Boulevard L, D, Open daily $$-$$$ American, Bar, Pub, Wine Bar, Gluten Free Options, 655 Grand Blvd., Suite D 101, Santa Rosa Beach (850-622-0804)

www.thewinebarfl.com

Tommy Bahama – L, D, LN Open daily $$-$$$ American, Caribbean, Seafood, Bar, Pub, Gluten Free Options, 525 Grand Blvd., Destin (850-654-1743) www.tommybahama.com

Vin’tij – B, L, D, LN Open daily $$-$$$ American, Wine Bar, Gluten Free Options, 500 Grand Blvd. No. 100K, Sandestin (850-650-9820)

www.vintij.com

DUNE ALLEN

Stinky’s Fish Camp – L, D, LN Open daily $$-$$$ 5960 West County Hwy. 30A, Santa Rosa Beach (850-267-3053) www.stinkysfishcamp.com

Vue on 30a – L, D, LN Closed Monday $$$$ 4801 W. Co. Hwy. 30A, Santa Rosa Beach (850-267-2305) www.vueon30a.net

GULF PLACE

Cava & Cakes – L, D Open daily, $ Bakery, Drinks, 56 Spires Lane, Unit 15A, Santa Rosa Beach (850-931-2253) www.cavaandcakes.com

Chef’s 30A Deli – B, L, D Open daily $$$ American, Seafood, 118 Spires Lane, Unit A2, Santa Rosa Beach (850-533-7643) www.chefs30adeli.com

Growler Garage – Closed Monday, Wine Bars, Food & Drink, Nightlife, 4368 W. Co. Hwy. 30A, Suite 101, Santa Rosa Beach (850-660-1965) www.growlergarage30a.com

Pizza By the Sea – L, D Open daily $$$$$ Italian, Pizza, Gluten Free, 95 Laura Hamilton Blvd., (above Resort Quest) Santa Rosa Beach (850-267-2202) www.pizzabythesea.com

Pecan Jack’s – L, D $-$$ Ice Cream, Candy, 4368 W. Co. Hwy. 30A, Santa Rosa Beach (850-622-0111) www.pecanjacks.com

The Perfect Pig – B, L, D Open daily $$-$$$ American, 7 Town Center Loop, Santa Rosa Beach (850-660-1591) www.theperfectpig.com

Shelby’s Beach Bar & Grill – L, D Open daily $$$-$$$$ Seafood bar, 37 Town Center Loop, Santa Rosa Beach (850-660-2069) www.shelbysbeachbar30a.com

Shunk Gulley Oyster Bar – L, D Open daily $$$-$$$$ Seafood, 1875 S. Co. Hwy. 393, Santa Rosa Beach (850-622-2733) www.shunkgulley.com

South of Philly – L, D Closed Sundays, $ American, 1598 Co. Hwy 393 S., Suite 102, Santa Rosa Beach (850-622-1055) www.southofphilly30a.com

BLUE MOUNTAIN BEACH

Basmati’s Asian Cuisine – L, D Open daily $$-$$$ Japanese, Sushi, Asian, 3295 W. Co. Hwy. 30A, Santa Rosa Beach (850-267-3028) www.basmatisthirtya.com

La Crema Tapas & Chocolate

Blue Mabel – B, L Closed Tuesdays, Smokehouse, 2260 W. Co. Hwy. 30A, Santa Rosa Beach (850-744-0040) www.bluemabel.com

Blue Mountain Bakery – B, L Closed Sundays, $-$$ Sandwiches, Salads, Pastry, 2217 W. Co. Hwy. 30A, Santa Rosa Beach (850-267-0400) www.bluemountainbakery.com

Blue Mountain Beach Creamery – L, D Open daily $ American, 2129 S. County Road 83, Santa Rosa Beach (850-278-6849) www.facebook.com/BMBCreamery

Coffee Shoppe at 30A – B, L, D Open daily $ Cafe, 29 Village Blvd. A102, Santa Rosa Beach (850-622-0157)

Cowgirl Kitchen Market & Cafe – B, L Open daily $$ American, Brunch, 2252 W. Co. Hwy. 30A, Santa Rosa Beach (850-231-1120) www.cowgirlkitchen.com

Johnny McTighe’s – L, D, LN Open daily $$-$$$ American, Bar, Pub, Irish; 2298 W. Co. Hwy. 30A, Santa Rosa Beach (850-267-0101) www.johnnymctighes.com

Local Catch Bar and Grill – L, D Open daily $$-$$$ American, Bar, Seafood, 3711 W. Co. Hwy. 30A, Santa Rosa Beach (850-622-2022) www.localcatch30a.com

Mimmo’s Ristorante Italiano 30A – L, D Open daily, Italian, 2700 W. Co. Hwy. 30A, Santa Rosa Beach (850-660-6970) www.mimmos.com

Redd’s Fueling Station – D Closed Sunday and Monday $$ American, 2320 W. County Hwy. 30A, Santa Rosa Beach (850-325-0252) www.reddsfuel.com

Red Fish Taco – L, D, Closed Monday $$ Mexican 2052 W. Co. Hwy. 30A, Santa Rosa Beach (850-994-7443) www.redfishtaco.com

Sally’s By the Sea – L, D Open daily $ Deli, American, 2320 W. Co. Hwy. 30A Santa Rosa Beach (850-267-2016) www.sallysbytheseastore.com

SANTA ROSA BEACH

98 Bar-B-Que – L, D Closed Sunday $$ American, BBQ, 5008 Hwy. 98 W., Santa Rosa Beach (850-622-0679) www.98bbq.com

Bayou Bill’s Crab House – D Open daily $$$$ Seafood, 4748 Highway 98 (850-267-3849) www.bayoubills.com

Beat Nook Cafe – B, L, D Closed Sundays, Coffeehouse, 2078 U.S. Hwy. 98, Santa Rosa Beach (850-213-3296)

Café Tango – D Closed Mondays

$$$$-$$$$$ 14 Vicki St., Santa Rosa Beach (850-267-0054) www.cafetango30-a.com

Chopstix – L, D Open daily $$ Chinese, 4942 Hwy. 98 W, Suite 7, Santa Rosa Beach (850-622-2726)

www.chopstixwalton.com

Crust Artisan Bakery – L, D Closed Sunday $$-$$$ Italian, 4821 Hwy. 98, #101, Santa Rosa Beach (850-622-1022)

On Facebook: Crust Artisan Bakery

Donut Hole – B, L, D, LN Open daily $ 6745 US Hwy. 98 W., Santa Rosa Beach (850-267-3239)

On Facebook: The Donut Hole Cafe & Bakery

Down Island Gulf Seafood Restaurant – D Closed Sunday/Monday, $$$$ 2780 US Hwy. 98, Santa Rosa Beach (850-777-3385)

www.downislandsrb.com

Farm & Fire – D, Closed Mondays/ Tuesdays, $$$ Pizza Bar, 24200 U.S. Hwy. 331, Santa Rosa Beach (850-622-3871)

www.farmandfiresouthwalton.com

Fat Daddy’s Pizza – L, D Open daily $-$$$ Italian, Pizza, 4942 Highway 98 W., Suite 18, Santa Rosa Beach (850-267-4992)

www.fatdaddyspizza.com

First Watch – B, L Open daily $$ Brunch, 227 Dune Lakes Blvd., Santa Rosa Beach (850-220-7586)

www.firstwatch.com

Goatfeather’s – L, D Open daily

$$-$$$ American, Seafood, 3865 W. Co. Hwy. 30A, Santa Rosa Beach (850-267-3342)

www.goatfeathersseafood.com

La Chalupita Mexican Market – L, D Open daily $ Mexican, 3422 US Highway 98 W. Suite 2, Santa Rosa Beach (850-267-4528)

Louis Louis – D, LN Open daily

$$-$$$ American, Bar, Seafood, Pub, 35 Mussett Bayou Road, Santa Rosa Beach (850-267-1500)

www.louislouis.net

Los Rancheros – L, D Open daily $ Mexican, Southwestern, 3906 Hwy. 98 W., Santa Rosa Beach (850-622-0754)

www.losrancheroscantinagrill.com

Macho Taco Cantina – L, D Open daily $$ Mexican, 2525 U.S. Hwy. 98 W, Santa Rosa Beach

www.eatmachotaco.com

North Beach Social – L, D Open daily $$ New American, 24200 U.S. Hwy. 331, Santa Rosa Beach (850-622-3871)

www.northbeach.social

Pazzo Italiano – L, D Closed Sunday, $$-$$$ Italian, 111 N. Hwy. 393, Unit 301, Santa Rosa Beach (850-213-4581)

www.pazzodestin.com/pazzo-italianosanta-rosa-beach-italian-restaurant/

Siam Thai Cuisine – L, D Closed Sunday, $$ 2078 US-98 W unit 104, Santa Rosa Beach (850-399-4012)

On Facebook: @SiamThaiCuis

TaCo 30A – L, D Closed Mondays, $$ 605 N. Co. Hwy. 393, A7, Santa Rosa Beach (850-420-5614)

www.eattaco30a.com

Thai Chiang Rai Restaurant – L, D Open daily $$$ 4942 Hwy. 98 W., Suite 20, Santa Rosa Beach (850-213-3973)

Thai Elephant – L, D, Open daily

$$-$$$ Asian, Thai, 3906 US Hwy. 98, Suite 5, Santa Rosa Beach (850-837-5344)

www.thaielephantsrbfl.com

The Bay – L, D Open daily $$-$$$ American, Bar, Seafood, Sushi, Fusion, 24215 Hwy. 331 S., Santa Rosa Beach (850-622-2291) www.baysouthwalton.com

The Caf – B, L Open daily $ American, 3008 US Hwy. 98 W, Santa Rosa Beach (850-267-2293)

On Facebook: The Caf

The Grove 30A – B, L, D Closed Mondays $$$ Brunch, Sandwiches, Small Plates 3375 W. Co. Hwy. 30A, Santa Rosa Beach (850-660-1594) On Facebook: @thegrove30a

The Oasis – L, D, Closed Mondays, $$-$$$ Vegan, 306 Bald Eagle Drive, Santa Rosa Beach (850-401-9149) www.theoasissrb.com

VKI Japanese Steakhouse – L, D Open daily $$-$$$ Japanese, Sushi, Asian, Steakhouse, 4552 US Hwy. 98, Santa Rosa Beach (850-267-2555) www.vkisteakhouse.com

GRAYTON BEACH

AJ’s Grayton Beach – L, D, LN Open daily $$-$$$ Seafood, American, Steak, 63 Defuniak St., Santa Rosa Beach (850-231-4102)

www.ajsgrayton.com

Beach Camp Brewpub – L, D Open daily, Pub fare, Bar, 170 E. Co. Highway 30A, Santa Rosa Beach (850-213-4000)

www.beachcampbeer.com

Black Bear Bread Co. – B, L Open daily $-$$ Sandwiches, Coffee, Bakery, 26 Logan Lane, Unit G, Grayton Beach (850-213-4528) www.blackbearbreadco.com

Black Bear Bar Room – B, L $-$$ Bar, Sandwiches, Appetizers, 26 Logan Lane, Grayton Beach (850-213-4528)

www.blackbearbreadco.com

Chiringo – L, D Open daily $$-$$$ American, Bar, Seafood, Pub, Vegetarian Friendly, 63 Hotz Ave., Grayton Beach, Santa Rosa Beach (850-534-4449)

www.chiringograyton.com

Chanticleer Eatery – L, D Closed Sunday $$-$$$ American, Sandwiches, Steaks, Gluten Friendly Options, 55 Clayton Lane, Santa Rosa Beach (850-213-9065)

www.chanticleereatery.com

Crackings. – B, L Closed Mondays $-$$, American breakfast, 51 Uptown Circle, Santa Rosa Beach (850-231-7835)

www.crackingsfl.com

Grace Pizza 30A – L, D Closed Sunday/Monday, Pizzeria, 38 Clayton Lane, Santa Rosa Beach (850-399-4051)

www.gracepizzaandshakes.com

Grayton Corner Café – L, Closed Saturday and Sunday $$-$$$ American, International, Vegetarian Friendly, Gluten Free Options, 14 Clayton Lane, Suite 16, Grayton Beach, Santa Rosa (850-213-0401)

www.graytoncornercafe.com

Grayton Seafood Company – L, D Open daily $$-$$$ American, Seafood, Bar, Pub, 50 Uptown Grayton Cir, #1, Santa Rosa Beach (850-213-3683)

www.graytonseafood.com

Hibiscus Café – B Closed Sunday, Monday, Tuesday, $-$$ Cafe, 85 Defuniak St., Santa Rosa Beach (850-231-1734)

www.hibiscusflorida.com

Hurricane Oyster Bar – L, D, LN Open daily $$-$$$ American, Bar, Seafood, 37 Logan Lane, Santa Rosa Beach (850-231-0787)

www.hurricaneoyster.com

Old Florida Fish House

Nanbu Noodle Bar – D, Closed Sunday/Monday, Asian, Grayton Beach, 26 Logan Lane, Unit C, Santa Rosa Beach

www.nanbunoodlebar.com

The Red Bar – L, D, LN Open daily $$-$$$ American, Bar, Seafood, 70 Hotz Ave., Santa Rosa Beach (850-231-1008)

www.theredbar.com

Roux 30a – $$-$$$ 114 Logan Lane, Santa Rosa Beach (850-213-0899) www.roux30a.com

Trattoria Borago – D Open daily $$$$$$$ Italian, 80 E. Co. Hwy. 30A, Santa Rosa Beach (850-231-9167) www.boragorestaurant.com

WATERCOLOR

Fish Out of Water – B, D, LN Open daily $$$$ American Contemporary, Seafood, At WaterColor Inn, 34 Goldenrod Cir, Santa Rosa Beach (850-534-5050)

www.watercolorresort.com

Pizza By the Sea – L, D Open daily $$$$$ Italian, Pizza, Gluten Free Options, 88 WaterColor Way, Seagrove Beach (850-231-3030)

www.pizzabythesea.com

The Candy Bar – L, D Open daily $ Candy, 1777 E. Co. Hwy. 30A Ste 101-B, WaterColor, Seagrove (850-231-1149)

The Gathering Spot – L, D Open daily $$$-$$$$ Asian, 34 Golden Rod Circle, Santa Rosa Beach (850-534-5025) watercolorresort.com/dining/ the-gathering-spot

The Perfect Pig – B, L, D Open daily $-$$$ American, 28 Watercolor Way, Santa Rosa Beach (850-533-1522)

www.theperfectpig.com/location/ watercolor-way

Scratch Biscuit Kitchen – B, L 1777 E. Co. Hwy. 30A, #101, Santa Rosa Beach (850-231-6550)

www.scratchbk.com

The Wine Bar – L, D Open daily

$$-$$$ American, Bar, Wine Bar, Pub, Gluten Free, 1735 E. Co. Hwy. 30A, Santa Rosa Beach (850-231-1323)

www.thewinebarfl.com

SEASIDE

Amavida Coffee – B, L, D Open daily

$$-$$$ Café, Breakfast, 2236 E. Co. Hwy. 30A, Seaside (850-213-1965)

www.amavida.com

Barefoot BBQ – L, D, LN Open daily $$-$$$ American, BBQ, 2235 E. Co. Hwy. 30A, Seaside (850-534-0313)

www.facebook.com/barefootbbq

Bud and Alley’s – L, D, LN Open daily $$-$$$ American, Bar, Seafood, 2236 E. Co. Road 30A, Suite 8, Seaside (850-231-5900)

www.budandalleys.com

Bud and Alley’s: Pizza Bar + Trattoria – L, D Open daily $$-$$$ Pizza, Salads, 2236 E. Co. Hwy. 30-A, Seaside (850-231-3113)

www.budandalleyspizzabar.com

Bud and Alley’s: Taco Bar – L, D Open daily $ Mexican (850-231-4781)

www.budandalleys.com/taco_bar.php

amici 30A

C-Bar – L, D Open daily $$$ Cocktails, Bar Food, 87 Seaside Square, Seaside www.thecbar.com

Cocina Cubana – B, L, D Open daily, $-$$ Cuban 2236 E. Co. Hwy. 30A, Seaside www.cocinacubana30a.com

Crepes du Soleil – B, L, D Open daily

$-$$ Crepes, 2215 E. County Highway 30A, Airstream Row, Santa Rosa Beach www.crepesdusoleil.com

Dawson’s Yogurt & Fudge – L, D Open daily $ American, Dessert, 121 Central Square, Seaside (850-231-4770)

www.dawsongroupseasidefl.com/ dawsons-yogurt

It’s Heavenly – L, D Open daily $$ Desserts, 63 Central Square, Seaside (850-231-2029)

dawsongroupseasidefl.com/its-heavenly

Meltdown on 30a – B, L, D Open daily $ American, Fast food, 2235 E. Co. Hwy. 30A, Santa Rosa Beach (850-231-0952)

www.meltdownon30a.com

Modica Market – B, L, D, LN Open daily $$-$$$ American, 109 Seaside Central Square, Santa Rosa Beach (850-231-1214)

www.modicamarket.com

Mr. Gyro Hero – B, L, D Open daily $$ Greek Food Truck, 2215 E. Co. Hwy. 30A, Santa Rosa Beach (850-376-5864) www.mrgyrohero.com

www.nigels30a.com

Pickles – L, D, LN Open daily $$-$$$ American, Bar, Fast Food, 2236 Scenic Hwy. 30A, Seaside (850-231-5686) www.dawsongroupseasidefl.com/ pickles

The Chicken Shack – B, L, D Open daily $$ Fried Chicken, 87 Central Square, Seaside www.thechicken-shack.com

The Shrimp Shack – L, D Open daily $$ Seafood, 2236 Scenic Hwy. 30A, Cinderella Circle, Seaside (850-231-3799)

dawsongroupseasidefl.com/shrimpshack

The Great Southern Café – B, L, D, LN Open daily $$-$$$ American, Bar, Seafood, Pub, Gluten Free, 83 Central Sq., Santa Rosa Beach (850-231-7327) www.thegreatsoutherncafe.com

Wild Bill’s Beach Dogs – B, L, D $$ American, 2235 E. Co. Hwy. 30A, Santa Rosa Beach (850-231-0802)

www.dawsongroupseasidefl.com/ wild-bills

SEAGROVE

Angelina’s Pizza & Pasta – L, D Open daily $$-$$$ Italian, 4005 E. Scenic Hwy. 30A, Seagrove Beach (850-231-2500)

www.angelinas30a.com

Brozinni Pizzeria – L, D Open daily $$$$$ Pizza/Italian, 4101 E. Co. Hwy. 30A, Santa Rosa Beach (850-231-4544)

www.brozinnipizza.com

Café Thirty-A – D Open daily $$$$$$$$ American, Bar, Seafood, 3899 East Scenic Hwy. 30A, Seagrove Beach (850-231-2166)

www.cafethirtya.com

Dough Sea Dough Donuts – B, L Open daily, $ Pastries, 4042 E. Co. Hwy. 30A, Santa Rosa Beach (850-687-1036)

www.30adonut.com

Mi Casita – L, D Open daily $-$$ Mexican, 4141 E. Highway 30A, Santa Rosa Beach (850-231-0060)

www.micasita30a.com

Old Florida Fish House – L, D, LN Open daily $$-$$$ American, Bar, Seafood, Sushi, Soups, Pub, 5235 E. Co. Hwy. 30A, Santa Rosa Beach (850-534-3045)

www.oldfloridafishhouse.com

Prema Organic Cafe – B, L Open daily $$ Smoothies, Juices, 3557 E Co Hwy 30A, Santa Rosa Beach (850-213-3023)

www.prema30a.com

Nigel’s Bananas – L, D Open daily $ Ice Cream, Beer, Wine, 124 Quincy Circle, Santa Rosa Beach

Ovide

Angelina’s

Surfing Deer – D, Closed Sunday

$$$$-$$$$$ New American, Seafood, 2743 East Co. Hwy. 30A, Seagrove (850-213-4200)

www.surfingdeer.com

SteamBoat Grill 30A – L, D, Open daily, $$ Seafood, American, 4935 E. Co. Highway 30A, Seagrove Beach (850-213-3167)

www.SteamboatGrill30a.com

The Perfect Pig – B, L, D, Open daily $$-$$$ American, Vegetarian Friendly, 4281 E. Co. Hwy. 30A, Santa Rosa Beach (850-213-0701)

www.theperfectpig.com

The Seagrove Village Market Café

– L, D Open daily $$-$$$ American, Seafood, Diner, 2976 S. Co. Hwy. 395 (850-231-5736)

www.seagrovevillagemarket.com

WATERSOUND

Ambrosia Prime Seafood & Steaks

– D Open daily, $$$$$ Steakhouse, Seafood, 75 Origins Main Street, Watersound (850-909-0100)

www.ambrosia30a.com

Bruno’s Pizza – L, D Open daily $$$$$ Italian, Pizza, 6652 E. Co. Hwy. 30A, Suite 100, Santa Rosa (850-231-1452) www.brunospizza30a.com

The Big Chill – L, D Open daily Multiple restaurants in one location: Duos All-American Eats, Mr. Freeze, Local Smoke, Nectar Coffee & Wine, Hooked Sea to Table, 7000 E. Co. Hwy. 30A, Santa Rosa Beach (850-213-0782) www.thebigchill.com

SEACREST BEACH

Beach & Brew on 30A – D $ Taproom, 10343 E. Co. Hwy. 30A, Unit 110, Seacrest Beach (850-534-0844)

www.beachandbrew30a.com

Crabby Steve’s – L, D Open daily

$$ Seafood, Bar, 10254 E. Co. Hwy. 30A, Seacrest Beach (850-231-0999)

On Facebook: Crabby Steve’s Bar & Gulfside Restaurant

LaCo – Brunch, L, D Open daily

$$-$$$ Latin, 10343 E. Hwy. 30A, Bldg C Unit 116, Seacrest Beach (850-231-4021)

www.laco30a.com

Pizza By the Sea – L, D Open daily $$-$$$ Italian, Pizza, Gluten Free Options, 10343 East Co. Hwy. 30A, Seacrest Beach (850-534-0044)

www.pizzabythesea.com

Seacrest Sundries – B, L Open daily $ American, Café, 10343 E. Co. Hwy. 30A Suite F108, Seacrest Beach (850-588-4860)

www.seacrestsundries.com

Smallcakes: A Cupcakery – L, D Closed Sunday Dessert, 10343 E. Co. Hwy. 30A, Unit C112 Seacrest (850-213-4037)

www.facebook.com/smallcakes30a

ALYS BEACH

Charlie’s Donuts – B Open daily $ Food Truck, 63 Somerset Street, Alys Beach (850-547-2960)

www.alysbeach.com/dining/charlies-donuts

Fonville Press Market Cafe – B, L, D Open daily $ Cafe, Bar, 23 N. Somerset St., Unit 11, Panama City Beach (850-641-0043)

www.fonvillepress.com

George’s at Alys Beach – L, D, LN Open daily $$-$$$ American, Seafood, Fusion, Gluten Free Options, 30 N Castle Harbour Dr., Scenic Hwy. 30A, Alys Beach (850-641-0017)

www.georgesatalysbeach.com

NEAT Bottle Shop & Tasting Room – L, D Closed Sunday, Monday, Wine Bar, 11 Castle Harbor Dr., Alys Beach (850-213-5711)

www.alysbeach.com/dining/neat

Raw & Juicy – Juices, Cafe $-$$ 147 W. La Garza Lane, Alys Beach (850-231-0043)

www.rawandjuicylife.com

The Citizen – D New American, Seafood $$$$$ 20 Mark Twain Lane, Unit 101, Alys Beach (850-909-0702) www.citizenalys.com

Waterhouse Provisions + Bottleshop

– L, D Closed Sundays, Mondays, Wine Bar, Snacks, 8377 E. Co. Hwy. 30A, Seacrest Beach (850-404-2111) www.waterhouseprovisions.com

ROSEMARY BEACH

Amavida – B, L, D Open daily $-$$ Coffee, Brunch, 104 N Barrett Square #1A, Rosemary Beach (850-213-1965)

www.amavida.com

Cowgirl Kitchen – B, L, D, LN Open daily $$-$$$ American, Southwest, Bar, 54 Main Street, Rosemary Beach (850-213-0058)

www.cowgirlkitchen.com

The Perfect Pig

Edward’s Fine Food & Wine – L, D, LN Open daily $$$$ American, Seafood, International, 66 Main St., Rosemary Beach (850-231-0550) www.edwards30a.com

Gallion’s Restaurant – D Open daily $$$$$ Coastal fare, 104 Barrett Square, Unit C, Rosemary Beach, managers@ gallions30a.com www.gallions30a.com

Havana Beach Bar & Grill – B, L, D, LN Open daily $$-$$$ Bar, Gluten Free Options, 63 Main St., Rosemary Beach (850-588-2882) www.thepearlrb.com/dining

La Crema Tapas & Chocolate – L, D Open daily $$-$$$ Spanish, Gluten Free Options, 38 Main St., Rosemary Beach (850-534-3004) www.lacrematapas.com

Pescado Seafood Grill & Rooftop Bar – D Open daily $$$-$$$$ Seafood, 74 Town Hall Road, Suite 4B, Rosemary Beach (850-213-4600) www.rooftop30a.com

Restaurant Paradis – D, LN Open daily $$$$ American, Seafood, Contemporary, Gluten Free Options, 82 S. Barrett Sq., Rosemary Beach (850-534-0400) www.restaurantparadis.com

Summer Kitchen Café – B, L Open daily $$-$$$ Café, 78 Main St., Rosemary Beach (850-213-0521) theskcafe.com

INLET BEACH

Aja 30A, Elevated Asian – D Closed Sunday, Asian, 12805 US Hwy 98 E, Unit T-101, Inlet Beach (850-493-6437) www.aja30a.com

amici 30A Italian Kitchen – L, D

Open daily $$-$$$ Italian, 12805 US Hwy. 98, Suite R101, Inlet Beach (850-909-0555) www.amici30a.com

amigos 30A Mexican Kitchen – D Open daily $$-$$$ Mexican, 12805 US Hwy. 98, Suite Q101, Inlet Beach (850-909-0555) www.amigos30a.com

Big Bad Breakfast – B, L Open daily $-$$ Brunch, Cocktails 10711 Co. Hwy. 30A, Inlet Beach (850-532-6952) www.bigbadbreakfast.com

Canopy Road Cafe – B, L Open daily $$ Brunch spot, 12805 U.S. Hwy. 98 E, Inlet Beach www.canopyroadcafe.com

Cuvee 30A – D Open daily $$$$ Fusion, American, Bar, Gluten Free Options, 12805 US Hwy. 98 E., Inlet Beach (850-909-0111) www.cuvee30a.com

Donut Hole – B, L, D Open daily $-$$ Diner, Bakery, 12983 U.S. 98 E, Inlet Beach (850-213-3127)

Facebook: The Donut Hole Cafe & Bakery

Effin Egg – B, L Open daily $ Breakfast, Brunch, 13123 E. Emerald Coast Pkwy., Suite C, Inlet Beach (850-213-3094) www.eateffinegg.com

Goatfeathers at 30Avenue – L, D Open daily $$-$$$ Seafood, 12805 US-98 East Suite O101, Inlet Beach (850-909-0090)

www.goatfeathers30avenue.com

Shades Bar & Grill – L, D, LN Open daily $$-$$$ American, Bar, Seafood, 10952 E. Co. Hwy. 30A, Inlet Beach (850-231-9410)

www.shades30a.com

Shaka Sushi and Noodle Bar – D Open daily Sushi, Noodles, 13625 Highway 98, Suite 5, Inlet Beach (850-909-0030)

www.shaka30a.com

Southern Charm Coffee – B, L Open daily $$ Breakfast, Sandwiches, Desserts, 12805 U.S. Hwy. 98E, Inlet Beach (850-641-0455)

www.southerncharmcoffee.com