2024 Spring Issue - Food and Wine Guide for South Walton

FOOD & WINE GUIDE

for South Walton

NEW TO THE NEW THE NEIGHBORHOOD

South Walton boasts a massive lineup of new restaurants, offering flavors from around the world

ROLLING WITH IT

Shaka Sushi’s Chef James has loved sushi since before it was hip

THE DISH ON DISHES

Greetings fellow foodies and welcome to our spring issue of the Food & Wine Guide for South Walton for 2024. We are creeping up on a decade of publishing the magazine and we truly couldn’t do it without our loyal readers and followers.

Over the years, publications and brands have come and gone for a variety of different reasons, but the team here at 30A Food & Wine loves to bring you the latest foodie news for South Walton and 30A. In this issue, be sure to check out our round-up of new restaurants and eateries dotting the South Walton landscape, starting on page 26. Let me forewarn you: there are quite a few and the list will make a fantastic starting point for your 2024 culinary journeys.

Throughout the magazine, and over the past few years, we have strived to include more of the dishes and cocktails that make our area superb. You will see a number of our favorite bites and cocktails among the pages of this issue. To kick things off, below you will find one of my absolutely most favorite dishes in South Walton: the Peruvian-Style Ceviche at Down Island Gulf Seafood Restaurant, right here

in Santa Rosa Beach. They start with Gulf fish and shrimp, add the requisite citrus, some cilantro, sweet potato, red onion, field peas, crispy quinoa and fried plantains, all finished with an aji pepper sauce. Owner Stefani Janca and her team have created a special place for both tourists and locals alike.

Finally, this magazine wouldn’t be possible without the support of our advertising partners. Be sure to visit them throughout the year and support their efforts to continually raise the bar for cuisine on the Gulf Coast.

Phil Heppding Publisher, HNH Media Holdings 30A Food & Wine, 850-687-3776 phil@30afoodandwine.com

Edward’s

Cafe Thirty-A

Seagar’s Prime Steaks & Seafood

THE BRIDGE TO GOOD EATS

Hello Food & Wine Guide readers, and welcome to the 14th edition of our magazine. As you begin making your dining plans along County Highway 30A this spring, taking that coastal cuisine cruise through paradise, know that there may be a blip in your plans.

Walton County closed the Deer Lake Bridge – the span connecting the Seagrove and Seacrest Beach communities of Santa Rosa Beach – at the end of October 2023. The county received $1.1 million in federal grant funds to completely replace the aging bridge, the last of a 10-year project to replace the five culvert bridges along 30A. In mid-December, Walton County Public Works announced a projected re-opening date of March 1, but as with many construction projects, that date has been pushed back.

Jim Harman with Public Works Engineering said the weather has been a factor.

“We have the bridge done, now we are working on the roadway on either side of it before we can reopen the road,” Harman said. “We need a good span of weather, and the long-term forecast for the area shows a lot of rain coming. We can’t pave in the rain; we need the cooperation of Mother Nature. The crews deserve a lot of credit. They have doubled and tripled their workloads to get this project done as quickly as possible and minimize the impact on spring break traffic.”

Savvy diners should be aware this might hamper your travels from one end of our world-famous road to the other. If you think about 30A as I do – by the restaurants – know this closure falls between Old Florida Fish House and Bruno’s Pizza, near Mile Marker 14 on the Timpoochee Trail.

Should your day’s plans have you headed through this area, know that as of press time, you’ll need to rework your route. Those coming from the East (Seacrest Beach, Watersound, Alys Beach, Rosemary Beach or Inlet Beach) are going to want to hop on South Watersound Parkway going North to Highway 98, or head for the 30A/98 junction in Inlet Beach. Stay on 98 until you hit S. County Highway 395, then head South. You’ll make a left onto 30A to visit such friends as Cafe Thirty-A, The Perfect Pig or Kahve & Cream, or hang a right to head toward all the fun in Seaside, WaterColor and beyond.

You’re driving around the natural beauty of Deer Lake State Park, so the closure will add upwards of 25 minutes or so to your trek, but rest assured, it’s well worth the effort. The small business owners and their staff on the other side of the bridge – no matter which way you’re heading – are counting on your business!

We recommend you sit back and enjoy the drive. You’re on beach time! And if by the time you read this column the bridge has opened: double bonus!

Michelle Farnham Managing editor editor@30afoodandwine.com

Scratch Biscuit Kitchen

amici 30A Italian Kitchen

Edward’s •

By Liesel Schmidt

A COASTAL TAKE ON FINE DINING

ROSEMARY BEACH – In a collection of restaurants that have become institutions along the Emerald Coast, Edward’s is one of The Spell Restaurant Group’s gems, boasting a menu that shows how magic results when refinement, technique and creativity come together in one dish. As much as each restaurant in the Spell family’s portfolio represents its own concept and possesses its own “personality,” Edward’s offers a more buttoned-up feel –with the tie loosened and one button undone.

“Edward’s atmosphere is upscale yet inviting,” said Christy Spell Terry, co-owner of The Spell Restaurant Group. “We’ve created a fun environment that is suitable for date nights, family dinners and everything in between. When walking through our doors here at Edward’s, guests can expect a welcoming atmosphere, beautiful decor, and a hospitable and knowledgeable staff ready to help create an unforgettable dining experience.”

Dishes tend toward what the team at Edward’s refers to as “Southern coastal,” pulling inspiration from the flavors and

traditions of Southern cooking that are so familiar, and combining them with the local seafood the region has become famous for. Coming alive under the deft hand of Johnson & Wales University alum Chef Joshua Smith, who has stood in the role of executive chef since 2017, each item on the menu speaks to his proficiency, expertise and passion for his craft.

“His dedication to working with local producers to source high-quality ingredients truly makes a difference in what we serve our guests,” Spell Terry said.

Signatures like the Simply Grilled Grouper and Capellini Pomodoro have been on the menu since Edward’s opened and have remained guest favorites over the years – and with good reason. Both show the elegance of simplicity, a balance of flavors and a respect for the ingredients being used. Joining the popularity contest amongst dishes on the menu are Bacon-Wrapped Quail with Grits and Tuna Za’atar – the former offering a nod to some very Southern flavors in its use of grits and molasses, while the latter brings in the essence of the Middle East through its spices.

Menu options change with the season, three to four times per year, depending on changes in climate and the resultant availability of ingredients that drive said changes.

“This helps ensure the freshest ingredients possible are featured in our dishes,” said Spell Terry.

“WE’VE CREATED A FUN ENVIRONMENT THAT IS SUITABLE FOR DATE NIGHTS, FAMILY DINNERS AND EVERYTHING IN BETWEEN.”

– Christy Spell Terry, co-owner

Joining their impressive menu is an extensive wine list boasting 92 bottles of domestic and international wines, covering all major regions and varietals. Incidentally, Edward’s wine program has received the Wine Spectator “Award of Excellence” for multiple consecutive years. All red wines are kept in the restaurant’s red wine coolers and served at cellar temperature, ensuring the best flavor at presentation and uncorking.

Naturally, the restaurant’s design is one that engenders the feeling of intimacy and creates a fine dining atmosphere, with a small, cozy dining room, as well as a beautiful courtyard perfectly sized for accommodating larger parties and families.

“The focus here is the food and the wine,” said Spell Terry. “Edward’s is beloved because of our ability to provide a consistent dining experience for the entire family using quality ingredients, along with a unique and extensive wine list that can’t be found everywhere else.”

Edward’s is located at 66 Main St., Rosemary Beach. Open for brunch Wednesday to Saturday, from 11 a.m. to 3 p.m. Dinner runs Sunday to Wednesday from 5 to 8 p.m., Thursday to Saturday from 5 to 9 p.m. Reservations are not accepted. For more information, call 850-2310550 or visit edwards30a.com.

SHAKA SUSHI AND COCKTAIL BAR

By Michelle Farnham

INLET BEACH – Coming up on its fifth anniversary in town, Shaka Sushi and Cocktail Bar has had one constant: Executive Chef James Sargent. We chatted with the man behind the sushi counter about his well-timed path to becoming a sushi chef, battling rice, and what keeps him, well, rolling.

Q: Where did you grow up and how did you end up on the Emerald Coast?

A: My father was in the Marine Corps and I was born in Okinawa, Japan. We were there until I was 5 and of course every three years after that, we got sent to a different location. We were in Washington, D.C., and then we went to San Diego for three years, back to Okinawa, then we stayed in Hawaii for five years, and then after that was Pensacola, which is how I ended up in the area.

Q: How did you land a career in a sushi shop?

A: In Pensacola my mom was waiter in a Japanese restaurant called Yamato, and I became a busboy and dishwasher there very young. My parents got stationed back to Hawaii but the owners asked me to stay there and become a hibachi chef, which I did. I lived with them for a year or so and they taught me the business. We opened a restaurant in Fort Walton Beach in 1988 called Yamato. When my parents got back from Hawaii, we purchased that restaurant. Then in 2005, I went to work at Old Florida Fish House, and that’s how I ended up in this area. I had a great experience there

and we built that place up, sushi-wise. I was approached by the LCRG (Last Call Restaurant Group) group to open a shop in 2019, and we opened in April of that year.

Q: You’ve been in the business for decades now, what has kept you going?

“I FEEL LIKE I WAS VERY LUCKY TO GET IN ON THE GROUND FLOOR OF THE SUSHI EXPLOSION. IT’S ALL I’VE EVER DONE.”

– Chef James Sargent

A: When I first started, I was a hibachi chef before I became a full-time sushi chef. It was not that popular back then; it was brand new and people were afraid of it. I remember walking around with a tray with cooked rolls like crunchy shrimp rolls and cowboy rolls, just trying to get people to try it. Once they tried it, it seemed like they loved it, and I moved them into more advanced things: tuna, yellowtail, salmon. We didn’t know where it was going to go, but it became so popular. I feel like I was very lucky to get in on the ground floor of the sushi explosion. It’s all I’ve ever done.

Q: What has influenced your approach to food?

A: I’ve had a lot of influence from the chefs that I worked with over the years. I worked with a lot with a Korean background and that’s probably one of my favorite foods. They were excellent Korean chefs and there have been other influences, but I think Korean is my favorite type of food besides Japanese.

Q: What is your favorite item on the Shaka menu to eat and to make?

A: To eat, that’s a very tough question because sushi is one of my favorite foods, but the Bulgogi and the short ribs are my other favorite food. To make, Kimchi is an all-day or two-day process. That’s one of my funner things to make because it’s not 100% exact every time, you know, something’s always a little bit different.

Q: Talking tools of the trade, what kitchen tool couldn’t you live without?

A: For sure, our rice cookers. I think we have a total of five or six and during the season, they’re all being put to use. Just the measurements on that alone, it’s not just the water measurement, it’s the rice that you get in. They have something called new crop: the new crop and the older crop have different measurements, so even when you’ve been doing it for this long, you still have to adjust as you go. All the chefs are always talking about, “Hey, I think we need a little more water or a little less water, and it’s a constant battle with the rice. It’s crazy. Of course undercooked is bad but sometimes overcooked can be rough also. Any sushi chef will tell you, we always battle on the rice.

Q: If you weren’t a chef, what do you think you would be doing?

A: When I was younger, I wanted to be a police officer or go into the military. My dad’s background is Marine Corps, but he asked maybe I pick something a little different. I never knew I was going to be doing this for 40 years. It can be grueling at times, but it’s also instant gratification when you make something for a customer that you can tell right away they’re happy or when you see a happy face or the head nod, that is what we look for when they’re eating.

Q: What is one thing you wish patrons knew about Shaka?

A: That would be the amount of work we put into getting fish daily. It’s a lot, and we always have fish coming in. The one thing that they can be sure of when they come to Shaka is the quality is going to be there. They’re going to get the best fish.

Shaka Sushi and Cocktail Bar is now owned by Spell Restaurant Group and is located at 13625 U.S. Highway 98 East, Suites 5, 6, in Inlet Beach. Find them online at www. shaka30a.com or call 850-909-0030.

DISHES of 30A

Tuna Za’atar

By Chef Joshua Smith • Edward’s

The star of the show is the locally caught sushi grade yellowfin tuna seasoned with house-made za’atar. We complete the dish with Napa cabbage slaw, sweet and spicy peppers, red onion, wakame seaweed and spicy mayo sauce, a citrusy ponzu sauce and fresh cucumber.

COCKTAILS of 30A

LATIN FASHION

By Jacob Patton

LaCo

ingredients

1.25 oz. Milagro Reposado Tequila

½ oz. Ancho Reyes Chile Poblano Liqueur

½ oz. simple syrup

2 dashes Angostura

Orange Bitters

2 dashes Hella Smoked

Chili Bitters

method

Combine ingredients in a mixing glass over ice. Stir thoroughly until chilled. Strain into a lowball glass filled with ice. Garnish with an orange twist.

Palm Folly

•

By Michelle Farnham

FRUITY BREWS ARE THE NEWS

SANTA ROSA BEACH – The South Walton area has its fair share of craft beer breweries and distilleries, wine bars and beachy pubs. Enter the newest game in town, Palm Folly, a woman-owned craft brewery offering fruit-forward hard seltzers – the first of its kind in the state.

Owned by Meaghan Easterhaus, everything about Palm Folly screams “modern aesthetic,” from the vibe of the taproom to the decorative pulls on the taps to the seltzer flavor artwork. Working under the motto of “Sunshine State of Mind,” the hard seltzers produced by Palm Folly are plant-based, vegan, gluten-free and non-GMO, using real fruit and no chemicals or preservatives. They’re low sugar, which also makes them low-calorie, and unlike a lot of the competition, don’t taste like hairspray.

“The product is so different,” explained Easterhaus. “It’s almost like a beer-seltzer hybrid because we do brew, so

our core is a craft brewery. We just use fruit purees instead of a grain. They’ve got kind of beer flavors. So they really do appeal to a wide variety of people, but they’re super natural and no preservatives. That’s all stuff we’re really proud of; we don’t cut any corners.”

So what flavors do they offer? Topping their core six brews is Lucky Catch, a pineapple mango seltzer weighing in at 8% ABV. Mermaid Tears (5%) offers a grapefruit rose flavor, Redneck Riviera has strawberry hibiscus notes (6%), Perfect Beach Day (5%) brings the brightness of Florida oranges, and the Mako Mark (6%) is a blueberry-lemon combo. You’ll also find a selection of rotating seasonal flavors on tap, and indecisive sippers can opt for a four-glass tasting flight.

Easterhaus hinted at a heavy-hitting coconut seltzer weighing in at 10% ABV coming to the small-batch seasonal menu, as well as an IPA and blonde ale on draft.

“I was purchasing other local breweries’ beer, just to support the other beers in the area. My brewer was like, ‘I can brew you beer.’ I said OK, and we just decided to do our own!”

In fact, it was beer that inspired this whole venture. Easterhaus, a registered nurse-turned non-profit employee and mother of four, moved here from the Rockies and saw an opportunity in the 30A area.

“ I REALLY WANTED TO BRING A MORE COLORADO-STYLE, COMMUNITYCENTERED BREWERY TO TOWN. ”

– Meaghan Easterhaus, Owner

“The other breweries here opened more for distribution. They do have a taproom, but I really wanted to bring a more Colorado-style, community-centered brewery to town,” she explained. “I just love the brewery culture there.”

A PLACE TO SIP AND SAVOR

While the seltzers are available on tap in over 50 restaurants across the Panhandle, if you’re looking for a different kind of place in the shade, Easterhaus’s onsite hangout The Folly Club taproom is open during lunch and dinner hours six days a week (closed Mondays).

This family-friendly club is a 1,600-square-foot taproom with tables and chairs, as well as a mezzanine for hanging out.

“We have an indoor/outdoor bar, so when the weather is nice, we have our garage door open to serve the back patio,” she said. “The patio has seating, a fire pit and our little cute wooden swings. And then we have a huge sand area that we call The Island that has egg chairs, cornhole, a soccer net, soccer balls and stuff out there.”

Food is available from the grab-and-go fridge as well as an assortment of snacks to help balance out the ABVs. Easterhaus said she’s bringing in a company to make gourmet pizzas to create a lunchtime crowd option.

If the beach or the pool is calling your name, Palm Folly

offers their popular Lucky Catch in cans – available at the taproom only – but if another flavor steals your heart, you’re in luck.

“We have a crowler machine that does 32 ounces of any flavor you want. It’ll seal in a big 32-ounce crowler.”

EVENTFUL SCHEDULE

The Folly Club is opened up for special events, including goat yoga, chef’s pairings, sip n’ paint and various classes to include pasta- and sushi-making. Customers can even rent out the space for private parties, too.

“We’re going to have a silent disco throughout the summer season, we’ll probably have it once a month. That is so fun,” Easterhaus said. “We’ll be doing a monthly pottery class, and we have trivia every Wednesday night.”

Palm Folly and The Folly Club are located at 2602 Highway 98 in Santa Rosa Beach, near the West end of 30A. Visit them online at palmfolly.com or find them on Facebook and Instagram for seasonal hours.

Photo: Michelle Farnham

87 Central Square

• By Liesel Schmidt

A CENTRAL TRUTH: IN VINO VERITAS

SEASIDE – Chef Jim Shirley has built himself a reputation for creating restaurants whose menus become familiar comforts to their patrons, driven by fresh ingredients, flavor and various inspirations that seem to strike Chef Jim’s fancy. His newest venture defines itself by being – in a word – unpredictable.

The unpredictability of the menu at the newest comer to the Jim Shirley Enterprise portfolio has nothing to do with lack of direction or undefined concept. What you receive in terms of service and experience is patently what one would expect from Chef Jim; rather the unpredictability lies in the menu itself, as 87 Central Square is designed to differentiate itself in big ways.

“Though this menu has some items that fans of Chef Jim Shirley will recognize and love – such as sushi, paella nights every Tuesday and Thursday, and charcuterie – what is truly unique about this concept is that it is designed

to be ever-changing for seasonality and in tune with the personal interests of Chef Jim himself,” explained Madison Shirley, vice president of Jim Shirley Enterprises and Chef Jim’s daughter. “Many of the menus at Chef Jim’s restaurants have become long-held traditions and don’t have the flexibility to change often. The menu at 87 Central will change and evolve regularly and will consist mostly of menu items that Chef Jim is craving himself at the moment.”

At the moment. It’s an interesting way to work, and one that gives Chef Jim an incredible amount of creative license and no shortage in freedom. Favorite menu items thus far for the new restaurant have included the duck poutine: a decadent dish featuring shredded duck confit in demi-glace, served over pommes frites doused in a light duck gravy.

87 Central Square continued on page 24

87 Central Square continued from page 22

“We’ve been jokingly calling it ‘problematically delicious,’” Madison noted.

These menu items, while they may become wildly popular, are here but for a season – though some change weekly, on occasion. The rule of thumb in how often the menu changes seems driven by three major factors: seasonality, freshness of product and “Chef Jim’s whims,” as Madison explained.

What doesn’t change at whim is 87 Central’s overarching desire to exist as respite from the busyness of 30A, an “adult space” that provides guests an opportunity to experience excellence in the simplest things and indulge in good food and drink.

“The concept here is a challenge to us to be ever-changing and fluid in an area steeped in wonderful traditions,” Madison said. “We were inspired by places across the globe where people break bread together and create memories: the courtyards of New Orleans, the terraced bars of Amsterdam, the piazzas of Italy…What we offer here is an atmosphere that is relaxing, staffed with educated servers, where diners can sip and sample from a wide selection of carefully chosen wines while watching the Seaside hustle and bustle go by.”

“THE MENU AT 87 CENTRAL WILL CHANGE AND EVOLVE REGULARLY AND WILL CONSIST MOSTLY OF MENU ITEMS THAT CHEF JIM IS CRAVING.”

– Madison Shirley, VP

Indeed, the wine selection is wide and curated with precision, comprising over 90 wines, making the venture not simply a restaurant, but a wine bar. In fact, the tagline at 87 Central is “In vino veritas” – “In wine, truth.”

Each of those 90 different wines has been individually chosen from boutique or small growers from around the world, through close relationships with a collection of different distributors.

“We’ve made sure we have the greatest reach possible to engage with suppliers from across the globe,” Madison said. “Oftentimes, suppliers will travel to meet us and let us sample their product, giving us the opportunity to learn not just about their product but to build valuable relationships directly with the owners or winemakers.”

Since opening in mid-November, 87 Central has become a newly embraced darling of the 30A restaurant scene, garnering a remarkable turnout. And while it may be replacing Chef Jim’s beloved Chicken Shack, 87 Central is sure to prove that sometimes, unpredictability and change can be incredible.

87 Central Square is located at 87 Central Square, Santa Rosa Beach. Open daily: Bar hours 2:30 to 9:30 p.m.; restaurant hours 4 to 9 p.m. No reservations. For more information, call 850-231-7327 or visit 87centralsquare.com.

16 spots to try

NEW TO THE NEIGHBORHOOD

WALTON COUNTY – There’s no slowing down the South Walton dining scene! Check out one of these 16 newto-you spots next time you’re needing a little culinary inspiration.

3 SONS BAR-B-Q

A new restaurant, but not a new business, 3 Sons BarB-Q started as a food truck back in 2013. Ten years later the Vaughn family and team decided to take the plunge into a full-service restaurant, serving meats prepared in off-set smokers. Here you’ll find classics like brisket, pulled pork, ribs and smoked chicken, as well as sides and desserts. Specialties include Trailer Tacos, Texas Twinkies and the Slab Wrap – their take on an gyro.

3 Sons Bar-B-Q is located at 6931 W. Co. Hwy. 30A in the revamped former Elmo’s building. Find them online at www.3sonsbarbq.com or call 850-278-6082. Closed Mondays, the restaurant serves lunch and dinner from 11 a.m. to 7 p.m. (until 8 p.m. Fridays and Saturdays). Reservations are not accepted.

BIG BAD BREAKFAST – MIRAMAR BEACH

James Beard Award-winning Chef John Currence broke into the South Walton scene a few years ago with his Big Bad Breakfast in Inlet Beach. Now he’s brought his brunch hot spot to the West side with the opening of his 22nd BBB location in Miramar Beach.

Dine-in or order take-out, choosing from such favorites as biscuits, omelets, skillets, pancakes and waffles; or from the lunch menu, sandwiches, wraps and salads. Try

By Michelle Farnham

the fried oyster scramble, the huevos rancheros grit bowl, or Keke’s Wrap, which contains just about everything from the breakfast menu. BBB offers a cocktails menu featuring Cathead Vodka, as well as its Big Bad Cold Brew, made your way.

Reservations are not accepted, and breakfast and lunch are served daily from 7 a.m. to 2:30 p.m. The restaurant sits in front of the Silver Sands Outlets complex, 10562 Emerald Coast Pkwy, Suite 169, Miramar Beach.

PAPA SURF BURGER BAR

Offering plenty of star power from owners Brian and Brittney Kelley, Jason and Brittany Aldean, and Tom and Chris Glavine, Papa Surf brings plenty of flavor power, too. Dine-in or take out, burgers include unique combos like the Southern Burger (pimento cheese, tomato jam, dill pickle), the Green Chile Cheeseburger (queso, fire-roasted poblanos, pickled red onion) or the Burnin’ It Down (chipotle BBQ sauce, crispy onions, bacon and pepperjack). A quartet of non-beef sandwiches are also available, and the sweet potato waffle fries are worth a look.

Visitors can choose between dining in the air-conditioned restaurant, catching some rays on the front patio, or gathering around the beautiful backyard bar, built around a magnolia tree.

Found online at https://papasurf.com, Papa Surf is located at 4324 W. Co. Hwy. 30A, Santa Rosa Beach. Seating is on a first-come basis, and food is served from 11 a.m. to 8 p.m. daily. Phone is 850-278-6440.

New to the Neighborhood continued on page 28

DISHES of 30A

Faux Ya Ya

By Chef Jim Shirley The Bay

The Bay’s take on shrimp & grits will make your heart sing! Fried fontina polenta cakes on a bed of arugula with a sauté of pancetta, prosciutto, cremini mushrooms and cream, crowned with herb sautéed shrimp. For lovers of Chef Jim’s famous Grits á Ya Ya dish, give this one a try!

New to the Neighborhood continued from page 26

BOSFORO MEDITERRANEAN

SEAFOOD & STEAK

Also located in Miramar Beach in the transformed former IHOP storefront, Bosforo is offering diners a taste of coastal cuisine from the other side of the globe. Think mezzes like hummus and babagannus, stuffed dates, falafel with lemon tahini, flavorful salads, and mains like chicken piccata, shrimp and polenta, and homemade pasta. Sip on speciality cocktails or peruse the wines by the glass, including reds, whites and sparkling options. Reservations are accepted; for more details visit www. bosforomiramarbeach.com, call 850-353-2783, or visit 10859 Emerald Coast Pkwy, Suite 206, Miramar Beach. Closed Sundays and Mondays, Bosforo serves dinner

Tuesday to Saturday from 5 to 9 p.m.

LANDSHARK BAR & GRILL

Part of the Margaritaville family of restaurants, LandShark Bar & Grill was recently welcomed to The Village of Baytowne Wharf in the former Marlin Grill spot. On the menu, find a fun mix of coastal and Caribbean flavors, with plenty of seafood as well as burgers and sandwiches. A family-friendly establishment, LandShark remembers the kiddos with its Little Sharks menu (burgers, fried shrimp, and chicken tenders). Sippers have lots of options as well, with a lengthy specialty cocktail menu, margaritas of every variety, as well as frozen concoctions, beers, and wines.

Open Sunday to Thursday, 11 a.m. to 9 p.m., and Friday and Saturday from 11 a.m. to 10 p.m., you can find LandShark at miramarbeach.landsharkbarandgrill.com or call 850-308-2458. Set your GPS for 9011 Baytowne Wharf Blvd., Miramar Beach, within the Sandestin Golf and Beach Resort.

PALM FOLLY CLUB

Serving as the taproom and community space for Palm Folly Hard Seltzer, Palm Folly Club is a fun place to sit and sip indoors, lounge in the shade of the patio, or take

the party to “The Island” for some sandy fun. The club frequently hosts special events like trivia night, goat yoga, cooking classes and chef’s pairings.

Founded on owner Meaghan Easterhaus’s belief that hard seltzers should be made with real fruit and no chemical extracts, all the seltzers are plant-based vegan, gluten-free and non-GMO. Regular flavors include orange, blueberry-lemon, key lime, pineapple-mango, grapefruit rose, and strawberry hibiscus, a rotation of seasonal flavors keeps things interesting, as well as their house-brewed IPA and blonde ale.

For more details, visit https://palmfolly.com or stop in at 2602 Hwy. 98, Santa Rosa Beach. The Folly Club is pouring from 2 to 8 p.m. Sunday through Wednesday, and 1 to 9 p.m. Thursday to Saturday, closed Mondays.

WALDO’S CHICKEN & BEER

With its slogan “Always Made From Scratch” Waldo’s Chicken & Beer serves up Southern fried chicken and rotisserie. The menu includes tenders, sandwiches, salads, and plates served with two sides and a cheddar biscuit. For sides, you’re looking at French fries, mac ‘n cheese, white beans, collard greens, potato wedges, coleslaw and tomato cucumber salad.

For sipping, there’s tea (naturally), soft drinks, beer, wine and a dozen cocktails ranging from a trendy paloma to a seasonal slush.

Check out the menu, online ordering and catering options at waldoschicken.com or call 850-600-1639. Find them at 10562 Emerald Coast Pkwy W., Suite 169, Miramar Beach, in the Silver Sands Outlet Mall complex. Hours run 11 a.m. to 9 p.m. Sunday to Thursday, 11 a.m. to 10 p.m. Friday and Saturday.

87 CENTRAL SQUARE

The latest entry into the South Walton culinary scene from Chef Jim Shirley, 87 Central Square focuses on the ever-changing story of the “now.” The food menu is on the smaller side, perhaps to make room for the extensive wine menu. Munch on a mix of entrées (lamb ribs, duck poutine,

New to the Neighborhood continued on page 30

Tuna Poké Bowl

By Jim Shirley • North Beach Social

The Tuna Poké Bowl at North Beach is the quintessential healthy and taste bud-exploding meal! The ginger-soy marinated raw tuna is served over seaweed salad, krab salad, sunomono cucumber, mango, avocado and carrots. It’s also pescatarian and gluten-free!

New to the Neighborhood continued from page 28

a bulgogi beef burger), charcuterie and cheese boards, seafood paella, poke and sushi.

As the name would suggest, this restaurant is located at 87 Central Square, Santa Rosa Beach at Seaside. They’re online at www.87centralsquare.com, phone is 850-2317327. The bar is open from 2:30 to 9:30 p.m., while dinner is served from 4 to 9 p.m.

CANOPY ROAD CAFE

Canopy Road Cafe found success in the 30Avenue complex of Inlet Beach, and has broadened its reach with the opening of its new Seagrove Beach location, 4785 E. County Hwy 30A, Building 5, Santa Rosa Beach.

The kitchen cooks up a little bit of everything, including specialty toasts, griddle favorites, Tex-Mex, omelettes, breakfast skillets, salads and sandwiches. Drinks include your classic brunch pairings: coffee, tea, juice and soda.

Check them out online at www.canopyroadcafe.com or call 850-213-4170. Breakfast and lunch are served seven days a week, 6:30 a.m. to 2:15 p.m. No reservations are accepted.

THE DAYTRADER TIKI BAR

Escape to the sunny side of Seaside with a visit to The Daytrader Tiki Bar, from local Chef Nikhil Abuvala. The menu includes many dishes you won’t find at your average SoWal joint, like Katsu or Spam Musabi, Lumpia, boiled peanuts and Hong Kong-style lobster noodles.

The cocktail, beer and wine menus are extensive as well, to include a pair of drinks for two: the Daytrader Remedy (Mai Tai), or the Just The Two of Us (White Claw cherry vodka, gin, Campesino, Combier Bleu and sake).

Open daily from 11 a.m. to 10 p.m., seating is on a firstcome, first-served basis at 2236 E County Hwy 30A Unit 4 & 5, Seaside. Reach them at 850-273-8189.

GHOST CRAB PIZZA

With the motto “Scary Good Pizza!” Ghost Crab Pizza is the newest entrant into the pizza game here in South Walton. Using San Marzano tomatoes, premium cheeses and as much locally sourced produce as possible, pizzas come in your choice of 12- or 16-inch sizes. Build your own from their list of toppings – which includes premium options like prosciutto, gorgonzola cheese, and truffled ricotta – or opt for one of their specialties. Here you’ll find trendy hot honey on the Bee Sting with pepperoni, jalapeños and garlic, the Truffle Pig with mushrooms and truffled ricotta and prosciutto), and the Ghost Crab Rangoon with blue crab, artichoke and Thai chili sauce. Beer and wine are also available.

Ghost Crab Pizza is on the East side, 13123 E. Emerald Coast Parkway Suite C, Inlet Beach, and available at ghostcrabpizza.com or 850-213-4358. Open daily, 11 a.m. to 9 p.m.

FRIENDS 30A BURGER BAR

The long-awaited friends 30A Burger Bar comes from the Corchis Hospitality Group, the brains behind Inlet Beach favorites amigos 30A Mexican Kitchen and amici 30A Italian Kitchen. Savvy readers will notice the “friends” theme among all three restaurants, which fits in with the family-owned business’s “Friends, Family and Full Bellies” motto.

Located in the Watersound Origins Town Center on Highway 98, friends is a fast-casual restaurant concept offering smash burgers, fries, chicken sandwiches, hot dogs, chicken tenders, milkshakes and more.

LOCAL CANTINA

New to the Greenway Station complex in the heart of Seagrove Beach, this is the first Florida location for the Ohio-based chain Local Cantina, Tacos & Tequila. The menu includes chips and dips, a wide selection of tacos, salads, quesadillas, bowls and fajitas, along with a kids menu and desserts. Vegetarians will be pleased to see some options here as well.

The over-21 crowd can even enjoy Margaritas To Go, with combinations including blood orange, colada and strawberry. Find Local Cantina at 4749 E. Co. Hwy. 30A, Suite 103, Santa Rosa Beach, open daily from 11 a.m. to 10 p.m. (11 p.m. on Fridays and Saturdays).

IDYLL HOUND PROPER

Whether it’s lunch, dinner, or weekend brunch, the menu at Idyll Hound Proper has you covered. Think burgers, wings and Nashville hot chicken, but also think Bao Buns, grilled prime rib and miso mushroom bowls. Anyone familiar with the local brewery scene will recognize the Idyll Hounds Brewing Company name, with more than a dozen varieties on tap, but the spirits and wine list is just as impressive.

Idyll Hound Proper is located at 12805 US-98, Suite E101, at the 30Avenue complex in Inlet Beach. Open seven days a week for lunch and dinner, reach them at 850-909-9041. Reservations are not accepted; visit www. Idyllhoundproper.com.

THE SALTY BUTCHER

An independent, boutique butcher shop and wine bar, The Salty Butcher in Seagrove Beach is a purveyor of quality meats, cheeses, wines and specialty products (think specialty coffee, spices, grab-and-go meals). You may have

seen them out at local wine events, hand-slicing prosciutto to go with their giant wheel of cheese.

Situated at 4749 E. Co. Hwy. 30A, Unit 101 in Santa Rosa Beach, find them online at thesaltybutcher30a.com or call 448-333-1050. Open daily from 10 a.m. to 7 p.m.

WATERSOUND VILLAGE MARKET

After cutting the ribbon back in September, this sister restaurant to Seagrove Village MarketCafé has made a name for itself with its menu inspired by global travels and family traditions. Featuring the fried shrimp po boy that launched the Hartley Restaurant Group’s dining empire, as well as the Mexico-inspired San Miguel Bowl, Texas-based Hot Tangy Fish on Asian Slaw and a Saturday brunch menu.

Dine-in, order to-go, but don’t miss the take away menu, with grab-and-go options like jalapeño pimento cheese, corn chowder, or ham & collard greens quiche.

Visit them at 86 N. Watersound Blvd., Inlet Beach, online at watersoundvillagemarket.com, or call 850-5638110. Open Monday to Friday, 10:30 a.m. to 9 p.m., and Saturday from 9 a.m. to 9 p.m., with brunch until 2.

WILD OLIVES BISTRO

Making its triumphant return to the 30A area, Wild Olives is a bistro serving quality wines and craft cocktails. Bringing you old-world favorites with the updated amenities of the new world, the menu changes seasonally. Lunch includes a selection of salads, handhelds, charcuterie boards and small plates. For the evening meal, large plates include a few catch of the day options, a reuben Dagwood, bacon burger, and the salt and pepper tofu.

Be sure to peruse the dessert menu, the extensive wine list, and the liquor list, with all varieties present.

Dinner is served Wednesday and Thursday, 4 to 10 p.m.; then Friday to Sunday lunch runs 11 a.m. to 5 p.m. with dinner service going from 5 to 10 p.m. Note that the space, located at 4771 E. Co. Hwy. 30A, Unit C103, Santa Rosa Beach, becomes 21+ only after 2 p.m.

Idyll Hound Proper

•

By Pam Windsor

MATCHING BITES WITH BEER

INLET BEACH – Since opening late last year, Idyll Hound Proper has become a local hotspot for people who want to enjoy exceptional food and beer in a relaxed, laid-back environment. The menu is crafted by Nick Walton, a longtime local chef, with the beer provided by a local favorite.

“We’ve partnered with Idyll Hounds Brewery, just 10 minutes away, to create a gastropub offering elevated comfort food,” said co-owner, Dan Tinghitella. “So, we have someone who owns a brewery and knows exactly what they’re doing when it comes to great beer, and we’ve got a terrific chef, who is extremely talented and versatile. Our menu speaks to that.”

Chef Nick Walton, who grew up in California and traveled extensively before moving to Florida a little more than 25 years ago, is one of the co-owners. He’s created an expansive menu that reflects a number of different influences he’s collected throughout his career.

“What I think is great about our food is that it’s comfortable, approachable, nothing too fancy, just really good

food,” he said. “And some of our staples have really taken off. Our fish and chips are great, our burgers are always amazing, I have some vegetarian dishes, a little bit of sushi and Asian-inspired food, miso mushroom bowls, Mediterranean-style entrees, and much more.”

He also works to infuse different beers into some of the dishes. For example, those fish and chips are beer-battered, and the Giant Pretzel comes with Idyll Hounds-infused beer cheese. It’s a menu that’s ever evolving, which requires Walton to continuously try the beers.

“It’s a must,” he said with a laugh. “You have to try all the beers!”

As for the beer side of things, Idyll Hounds Brewery is well-represented.

“I’d say right now, we have around 21 or 22 of their beers on tap, so we run the gambit on all different styles,” Tinghitella says. “We’ve got IPA, lighter lager, darker beers, spicy beer, sours, and more. We have something for everybody.”

Tinghitella and his fellow partners – all familiar with the food scene along 30A – wanted to add something new to the restaurant mix, both in concept and design.

“We’ve all been in this area, and we understand kind of what was missing,” Walton said. “We know what we like, and I think we tried to bring it together in one place.”

The gastropub was the perfect fit.

“We have a menu everybody enjoys, and people already love the beer,” Tinghitella said. “We’ve got a great bar manager, and we also have a full cocktail program. We have art on the walls, the mural-covered walls are art in and of themselves, and we have a bunch of TVs, so it’s a great place to watch sporting events.”

“WHAT WE’VE HEARD IS WE’VE BECOME LIKE THE NEIGHBORHOOD ‘CHEERS.’ WE GET A LOT OF REPEAT CUSTOMERS AND A LOT OF LOCAL SUPPORT.”

– Dan Tinghitella, co-owner

The feedback has been overwhelmingly positive.

“What we’ve heard is we’ve become like the neighborhood ‘Cheers,’ he said. “We get a lot of repeat customers and a lot of local support.”

Part of that may be due to the easily accessible, “everyone’s always welcome” atmosphere.

“You can walk in here off the beach with flip flops and a t-shirt or go out on a date and come in here dressed to the nines. Just walk in and grab a seat. It’s cool, it’s different, it’s a really inviting space.”

Idyll Hound Proper is located at 12805 US-98, Suite E101, at the 30Avenue complex in Inlet Beach. The telephone number is 850-909-9041. Open seven days a week with hours from 10 a.m. to 9 p.m., Saturday and Sunday; and Monday through Friday from 11 a.m. to 9 p.m. (hours may extend during the spring and summer months; check website). They do not accept reservations. For more information, visit www.Idyllhoundproper.com

Seacrest Sundries Market & Cafe

• By Liesel Schmidt

FILLING THE VOID

SEACREST BEACH – As part of a new-urbanist community, 30A is an area known for its beauty, its luxury and its small-town feel. Set far off the beaten path of its nearest neighbors, it’s also an area that is somewhat exclusive in the businesses that serve it – making big-box stores and grocery chains an eyesore whose presence is kept outside the gates.

With that comes an under-served need, which was precisely the gap that Beje McCall aimed to fill when she opened Seacrest Sundries in 2009. Fifteen years later, she’s built her success on being one-of-a-kind.

“We try our best to fill gaps that we find in the area,” said General Manager Steven Fann. “To this day, there are almost no places to grab groceries on 30A without loading up in the car, so we’re able to help those that want to park it and leave it for the week!”

As ingenious – and invaluable – as the market side of the business is, McCall also saw an unfilled void in the comfort food concept for local restaurants when she opened her doors, offering visitors and residents a café that would fill their bellies.

“With so much great fine dining on 30A, we found a severe lack of good ol’ country cooking in the area,” Fann noted. “In the café, we focus on food like you’d get at a diner back home, and people love that it’s a quick bite to grab for lunch.”

As far as their menu is concerned, there are stand-outs that seem to be Seacrest Sundries’ claim to fame.

“WE DON’T CARE IF YOU’RE WEARING A THREE-PIECE SUIT OR A SWIMSUIT, AS LONG AS IT’S NOT YOUR BIRTHDAY SUIT.”

– Steven Fann, GM

“For breakfast, everyone loves our burritos and our biscuits and gravy,” Fann said. “Lunchwise, it’s hard to pick. Our chicken salad is so addicting, we call it ‘crack salad,’ and our burgers are some of the best on 30A. We’ve also got a BLT that some people come here to eat every single day. It’s the kind of food you break your diet for.

“There’s a reason everyone uses Southern cooking as

Seacrest Sundries Market & Cafe continued on page 36

the example when they’re talking about great-tasting stuff that you know you probably shouldn’t have but you absolutely get anyway. We know that our flavor always outweighs the guilt that may come after.”

For those things that won’t necessarily induce guilt, the market side is a convenient, reliable source for last-minute needs and various groceries to stock the pantry.

“We’ve got a little of everything you might need on your beach getaway,” Fann said. “Snacks, alcohol, medicine, toiletries: if you need it, you can probably find it here. Essentially, we’re like an old-fashioned general store, and we want everyone to feel comfortable when they come in. We don’t care if you’re wearing a three-piece suit or a swimsuit, as long as it’s not your birthday suit.”

All joking aside, theirs is an atmosphere that is welcoming and relaxed – unfussy. As Fann said, Seacrest Sundries is “down home” in its vibe, making it a unique presence amid the higher brow, more rarified air of so many of its neighbors.

“Sometimes people need a break from doing ‘high class’ stuff all the time,” Fann said. “That’s what we offer here.”

Seacrest Sundries is located at 10343 E. Co. Hwy. 30A, Suite F108, Seacrest Beach. Market open daily from 8 a.m. to 6 p.m. No reservations. For more information, call 850-588-4860 or visit seacrestsundries.com. Café open daily 8 a.m. to 3 p.m.

Seacrest Sundries Market & Cafe continued from page 34

South Walton Beaches Wine & Food Festival, April 25-28 A SPRINGTIME SIP WORTH THE TRIP

By Michelle Farnham

MIRAMAR BEACH – It’s nearly time to raise a class and celebrate food, wine, and life here on the Emerald Coast with the return of the South Walton Beaches Wine & Food Festival.

This wonderful weekend of wine begins off-site Thursday, April 25 at Wine World Destin (4010 Commons Drive W., Destin) for the Winemakers and Shakers evening. Hear from some of the top wineries in the world while celebrating all things wine and food.

FRIDAY: CRAFT BEER & SPIRITS JAM

Friday night, the party moves to the streets of Grand Boulevard, located at 585 Grand Boulevard, Miramar Beach, for the Craft Beer & Spirits Jam, held from 5:30 to 8 p.m. Breweries and distilleries alike will be on hand to pour their best libations, with DJ Pinke setting the scene.

Stacey Brady, the festival’s executive director, said the Jam is set to be another fan favorite.

“We are on par to have more interactive activations this year than ever,” Brady said. “Besides amazing craft cocktails and beers, the food is off the charts with amazing variety showcasing restaurants throughout South Walton. And it’s all included in the ticket price.”

Those lucky enough to have scored a VIP ticket will enjoy “A Taste of Grand Boulevard,” with more than 15 eateries preparing their best bites to pair with the high-end collectible wines being offered.

SATURDAY/SUNDAY: GRAND TASTINGS

The weekend’s main events of course are Saturday and Sunday’s Grand Tastings. Veteran festival-goers should note the time for Saturday’s event has changed to 3 to 6 p.m., while Sunday remains the typical 1 to 4 p.m. time frame.

Brady said one of this year’s most exciting additions is the partnership with the Willamette Valley Wineries Association.

“They are bringing 15 of their prestigious wineries to the festival this year,” Brady said. “Vineyard owners and winemakers will pour their award-winning wines and be able to converse directly to attendees in a relaxed manner. WVWA is celebrating their 40-year anniversary with South Walton Beaches Wine & Food Festival and it’s going to be a very special celebration for all!”

Photos by Michelle Farnham

South Walton Beaches Wine & Food Festival continued on page 40

The featured Grand Tasting tent will showcase Oregon winemakers, including David Adelsheim of Adelsheim Vineyards, Eugenia Keegan of Willakenzie Estate, Ben Casteel of Bethel Heights Vineyard, Max Bruening from Ponzi Vineyards, Jim Bernau of Willamette Valley Vineyards and Bethany Ford of Illahe Vineyards.

“The charismatic global brand ambassador, Jgor Marini, with our long-time friends at Banfi Wines, will be on hand to pour and charm his audience,” Brady added.

Grand Tasting guests will enjoy Nosh Pavilions located along the boulevard, as well as the Wine World Culinary Village near the entrance gates.

“The tasting menu is beyond mouth-watering this year,” assured Brady. “Executive Chef Max Morrison will have seven food offerings including blue crab arancini with grilled lemon garlic aioli; tuna tabouli: mini-rye toast tea sandwiches with dill cream cheese, cucumber and preserved lemon; prosciutto and fig crostini with whipped goat cheese and hot honey; chocolate espresso panna cotta and more!”

On the main stage, Nashville Songwriters return for the first set, followed by local favorite, the Casey Kearney Band.

“She and her band are perfect for the second half of the festival and they will really bring it home!” Brady said.

Under the seminar tent, a quartet of beverage experts will speak about the products they know and love. Admission is included with your ticket, but seminars are limited to the first 75 attendees through the door, and reservations cannot be made in advance.

“Saturday seminars feature Banfi wines by Jgor Marini and a panel discussion with a selection of the WVWA wineries. Sunday’s seminars include a sparkling kick-off with Celene Lannoye of Celene Bordeaux – we love our bubbles on Sunday!” Brady explained. “We expect a big demand for the second Sunday seminar when Myra Barginear, co-founder and CEO of Paul Sutton Bourbon, takes the stage. Her award-winning bourbon has received major industry recognition, she has been named a leading

“Woman of Whiskey” by Forbes Magazine. and she also has ties to South Walton!”

A PACKED WEEKEND

A limited number of tickets are available for each of the four days’ events as well as a special 3-day VIP package, and individual event ticket prices will go up beginning April 1.

The Grand Boulevard complex remains open to the public throughout the special weekend, but wristbands are required to enter vendor tents, the culinary village and seminars.

All this sipping isn’t just for fun, however. Proceeds from the festival benefit the Destin Charity Wine Auction Foundation, a non-profit that provides millions of dollars in funding each year to more than a dozen Northwest Florida children’s charities. In fact, the DCWAF’s annual live auction is held concurrently with the festival, as a separately ticketed event. Festival organizers are proud to have handed over $243,000 lifetime to DCWAF, including a check for $40,000 following last year’s event.

The South Walton Beaches Wine & Food Festival runs Thursday, April 25 to Sunday, April 28, 2024. For more information, including tickets, visit sowalwine.com.

South Walton Beaches Wine & Food Festival continued from page 38

COCKTAILS of 30A

YACHTY BY NATURE

By Austin Doiron • NEAT

1.5 oz Leyenda “A to Z” Alys Single Barrel Reposado

1.5oz Fruitful Smoked Jalapeño Liqueur

1.5oz pineapple juice method ingredients

Add ingredients into a cocktail tin with plenty ice; shake for 10 seconds. Strain over ice in a lowball glass. Garnish with Tajin, pineapple, and (if you dare) a dehydrated jalapeño! Cheers!

DateS to Wine & Dine

FEBRUARY

Sandestin Gumbo & Bloody Mary Festival

February 2025 – Baytowne Wharf

www.sandestingumbofestival.com

Bourbon Beer & Butts

February 2025 – Alys Beach

www.30awinefestival.com

30A Wine Festival

February 2025 – Alys Beach

www.30awinefestival.com

Taste of the Race

February 2025 – Seaside

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

APRIL

Chi Chi Miguel Weekend

April 4-6, 2024 – Miramar Beach

www.chichimiguel.com

Sandestin Wine Festival

April 11-14, 2024 – Baytowne Wharf

www.sandestinwinefestival.com

South Walton Beaches Wine and Food Festival

April 25-28, 2024 – Grand Boulevard

www.sowalwine.com

Destin Charity Wine Auction Weekend

April 26-27, 2024 – Grand Boulevard

www.dcwaf.org/auction

Eggs on the Beach

Harvest Wine & Food Festival

South Walton Beaches Wine & Food Festival

Digital Graffiti

Sandestin Wine Festival

in South Walton

MAY

Tequila & Taco Fest

May 10-12, 2024 – Baytowne Wharf

www.baytownewharf.com

30A Foam Fest

May 11, 2024 – 30Avenue

www.foamfest30a.com

Digital Graffiti

May 17-18, 2024 – Alys Beach

www.digitalgraffiti.com

OCTOBER

Eggs on the Beach Eggfest Grilling Competition

Nov. 2, 2024 – Seascape Resort

www.eggsonthebeach.com

The Market Shops Bloody Mary Festival

October 2024 – The Market Shops Sandestin

www.themarketshops.com/bloody-mary-festival

Baytowne Wharf Beer Fest

October 11-12, 2024 – Sandestin

www.baytownebeerfestival.com

Harvest Wine & Food Festival

Oct. 17-20, 2024 – WaterColor

www.dcwaf.org/events

NOVEMBER

Rosemary Beach Uncorked

November 2024 – Rosemary Beach

www.rosemarybeachuncorked.com

Seeing Red Wine Festival

November 2024 – Seaside

www.seeingredwinefestival.com

Alys Beach Crafted

November 13-17, 2024 – Alys Beach

alysbeachcrafted.com

Destin Charity Wine Auction

Taste of the Race

30A Wine Festival

Sandestin Gumbo & Bloody Mary Festival

Seeing Red Wine Festival

Cafe Thirty-A

•

By Jennifer Thompson

THE LEGACY CONTINUES

SEAGROVE BEACH – Ask many 30 A visitors and you’ll find that “dinner at Café Thirty-A” is on their must-do list before they even leave home. This has been a constant since its opening in 1995 under local visionary restaurateur Harriet Crommelin. Her passing marked the end of an era in 30 A dining. Her foresight and wisdom in passing Café Thirty-A on to two longtime employees, Jackie Maliszewski and David Kessler, ensures that her legacy of fine dining in a casual setting and the community spirit that signify Café Thirty-A continues.

When you hear the story, it all makes sense, as the relationship between owner and employees was more of family. Maliszewski worked for Crommelin for 20 years, and Kessler for 28.

“I moved from Georgia to find a summer job,” Maliszewski shared. “A friend that lived here suggested Café Thirty-A because I had fine dining experience. David was born and raised in Fort Walton Beach. He started as a server and quickly moved to management.”

Such longevity in a restaurant is rare, but few restaurants are like Café Thirty-A.

“Harriet always treated her employees like family,” Maliszewski said. “She didn’t have children of her own; we were her children. When I became her office manager 10 years ago, she became more than a mentor, she was like a second mom. David shared an office with Harriet and over 28 years their bond was strong. She trusted David and me to run things while she traveled, and we are beyond humbled that she trusted us to continue her legacy now that she is gone.”

Café Thirty-A is more than a dining establishment. The award-winning restaurant (the latest being named 2023’s Best Fine Dining in the Perfect in Walton County awards) is also a major part of the 30 A community, hosting two of the area’s biggest charity events: Soiree on the Bay and the annual Christmas Charity Ball.

Maliszewski and Kessler promise to continue this spirit and what diners have grown to love over the last decades.

“Both locals and visitors love the ongoing experiences of our beloved community; the commitment to conservation of the white sand beaches and turquoise waters; the

Cafe Thirty-A continued on page 46

Interior photos by Colleen Duffley Exterior photo by Kurt Lischka

Cafe Thirty-A continued from page 44

stunning architecture that heralded the New Urban movement; and our restaurants,” Maliszewski assured. “Nothing will change except for some touch-ups here and there. We have updated a few things, but we will continue Harriet’s legacy and keep the ‘casual fine dining’ that Café Thirty-A has been known for.”

From the menu, you’ll still find customer favorites and signature dishes, like the Jumbo Lump Crab Cakes, Lobster in Paradise, and Quail & Grits, just to name a few.

The café is dedicated to local and seasonal ingredients, which is so important when creating the best in fine dining.

“WE HAVE UPDATED A FEW THINGS, BUT WE WILL CONTINUE HARRIET’S LEGACY AND KEEP THE ‘CASUAL FINE DINING’ THAT CAFÉ THIRTY-A HAS BEEN KNOWN FOR.”

– Jackie Maliszewski, co-owner

“Our top vendors for protein are Ben E. Keith and Buckhead; Destin Ice for Seafood; JV Farms, and City Produce for produce. We usually change our menu a couple of times a week based on the fresh ingredients we can get and the local seafood. We will continue to carry on that concept. As Harriet would say, ‘If it ain’t broke, don’t fix it!’ Maliszewski promised.

Café Thirty-A is open daily for dinner starting at 4:30; reservations are required. Call 850-231-2166 or go to www. cafethirtya.com to reserve a table. The café is located at 3899 East Scenic Hwy. 30A, Seagrove Beach, about 1.5 miles east of Seaside and 6.5 miles west of Rosemary Beach.

DISHES of 30A

Sesame Yellowfin Tuna

By Cafe Thirty-A

The Sesame Crusted Yellowfin Tuna is pan-seared and served over an Asian stir-fry, complemented by infused oils, wasabi and sweet soy. The dish presents itself as a work of art on the plate. The crispness of the sesame seeds and the harmonious blend of the natural richness of the tuna and stir-fry creates a well-balanced and flavorful experience.

Havana Beach Bar & Grill

• By Jennifer Thompson

FRENCH CUISINE GOES ON VACATION

ROSEMARY BEACH – Located in the AAA Four-Diamond and Forbes Four-Star rated The Pearl Hotel, Havana Beach Bar & Grill is one of the few area restaurants open yearround. It is also open all day and is a go-to for locals, and off- and on-season visitors.

Separately from The Pearl, the restaurant holds the AAA Four-Diamond restaurant title. Overseen by Executive Chef Matthew Rolens, the food is always evolving, both to enhance the diner’s experience and to encourage growth in the staff, one of chef’s important goals.

“This is less a formal mentorship program and more an opportunity to share my experiences in the kitchen – and from life in general – with up-and-coming cooks. I can help teach new cooking techniques, flavor profiles, and plating design while we are working together in the kitchen. It is also very important to me to help guide cooks in their approach to the stresses of daily life in the kitchen so that they can enjoy a long and successful culinary career.

“The menu does not change seasonally, but we do offer a variety of daily features that are created using seasonal ingredients,” Chef continued. “This allows my team of sous

chefs and line cooks to collaborate in creating new dishes. This is also part of the continuing education that takes place in the kitchen and helps to foster new ideas.”

Throughout the seasonal specials and team creativity, there is a theme.

“I am most strongly influenced by French cuisine flavors and cooking techniques. A majority of my career has been spent cooking in this manner. I have taken my knowledge and applied them to a more Caribbean-inspired flavor profile. The overall inspiration came from a study of Earnest Hemingway’s life, and the time he spent living in Cuba, Paris, and the Florida Keys.”

As you might expect, four-star food starts with four-star ingredients.

“Our burgers are sourced from Ridgefield Farm in Brasstown, N.C. After tasting dozens of patties, we chose this one due to its perfect grind and blend of different cuts, the fat content, and the overall flavor. Most of our steaks are sourced through Linz meats. They are cut from

Photos by The St. Joe Company

COCKTAILS of 30A

ROSEBERRY

By Havana Beach Bar & Grill

ingredients

• 5 muddled blueberries

• 1.5 oz. EG Rosemary Thyme

Vodka

• ¼ oz. St. Germaine

• ½ oz. Cocci Rosa

• ¼ oz. Crème De Cassis

• ½ oz. lemon juice

• ½ oz. thyme-infused honey

• Top with soda water

• Garnish: thyme sprig

• Garnish: blueberries

method

Muddle blueberries; wet shake ingredients (except soda water and garnish) and strain over regular ice, top with soda water and garnish with thyme spring and whole blueberries.

Havana Beach Bar & Grill continued from page 48

Linz Heritage Angus cattle and have amazing marbling content. The other steak we offer is an 8-ounce Australian 9+ Wagyu flat iron that we cut in house. Our fish and shrimp are sourced from the Gulf.”

Complementing the food is the restaurant’s ambiance, which has been refreshed for 2024, explained Ashley Ellis, director of food and beverage for The Pearl Hotel.

“ OUR ROOFTOP BAR AND DINING AREA HAS BEEN A FAVORITE WITH VISITORS SINCE IT WAS INTRODUCED. ”

– Ashley Ellis, The Pearl Hotel

“Our rooftop bar and dining area has been a favorite with visitors since it was introduced,” Ellis said. Over the winter months, The Pearl completed renovations “to refresh the space and to allow us to continue to provide an amazing experience to both hotel guests and locals alike. The floors are being replaced with new, all-weather tiles. New furniture has already begun to arrive, and we will also be installing more shade to offer added comfort. All of this is an effort to create a more functional and all-season space.”

For four-star food inspired by Caribbean flavors and Florida culture, head to the Havana Beach Bar & Grill. Open for breakfast, lunch, and dinner in The Pearl Hotel, 63 Main Street, Rosemary Beach. For reservations, go to www.havanabeachbar.com/reservations or call 850-5882882. The Rooftop and Bar are first-come, first-served. Dress code is resort casual.

Fish Out of Water

• By Jennifer Thompson

FAST, FUN, AND CASUAL

WATERCOLOR – WaterColor restaurant Fish Out of Water is taking on a new approach, offering the same fine dining and service it has been known for, but in a more casual, family-friendly setting. The phrase is “fast, fun, and casual” and the goal is to meet the spirit of the WaterColor community: coastal, great, and unpretentious.

For the restaurant, the phrase translates to great food that is family-friendly.

“Fast is not fast like fast food, we aren’t like Burger King,” Chef Blaine Wilkinson explained. As one of the area’s only large, family-focused restaurants directly on the Gulf, Fish Out of Water brings unmatched views for the adults and a casual vibe for the kids; or for adults that want to gather around the TVs by the outdoor bar to watch sports; or for large groups that want to celebrate an occasion.

As WaterColor’s Culinary Director since 2022, Wilkinson oversees multiple restaurants, creates menus, and works with on-site staff for site operations. For Fish Out of Water,

this staff is Jules Theamsuwan. Promoted to Executive Sous Chef of Fish Out of Water in 2022, she ensures Chef’s vision is met. “She started as an intern 10 years ago and moved up the ranks, getting the much-deserved promotion in 2022,” Chef said. “She is what makes the magic happen.”

Fish Out of Water offers Southern cuisine highlighting local catch and coastal flavors. Vendors are local farms, such as Westonwood Ranch for different lettuces and produce. Dishes are created with the team’s perspective.

“I don’t create a dish and say this is how it has to be,” Chef explained. Besides creating a better menu, “Having the staff be part of the development helps everyone feel invested.” While Chef has leeway for creativity and individual input, everything is guided by the focus on great dining in a casual setting: appealing to a range of palates and ensuring the first dish and the last of the night are equally excellent.

FOOW continued on page 54

Photos by The St. Joe Company

DISHES

Blackened Grouper

By Fish Out of Water

This blackened Gulf grouper entree is served with stone ground grits, sautéed seasonal vegetables, gluten-free hushpuppies and a creole cream sauce.

Photo by St. Joe Company

FOOW continued from page 52

Open year-round, Fish Out of Water updates the entire menu twice a year to reflect the changing produce and protein availability. There is a core menu of favorites with seasonal daily specials offered as the ingredients come and go.

“Some fish will change but we offer Gulf grouper and shrimp, as well as swordfish and mahi entrees,” Wilkinson shared. “You can expect a sweet-tea brined chicken sandwich and a banger shrimp appetizer. Fish have blackened, grilled, or fried options when selecting a dish.”

There are booths that seat up to 10 people, communal tables, and indoor and outdoor sections and bars. With its location, outdoor seating provides stellar views of the sunset over the Gulf and provides a place for community. Indoors the experience is focused on the open kitchen, where diners can see their food being prepared. There is also a private dining room that seats up to 36 people for special occasions or company events.

Fish Out of Water is located at 34 Goldenrod Circle, Santa Rosa Beach. The restaurant is on the second floor and can be accessed through the package store. Go to foow30a.com for current menu and hours. Reservations are not accepted. There is a free valet service. Call 850-5345050 for more information or for private dining.

Seagar’s Prime Steaks & Seafood

•

By Pam Windsor

TOP-TIER STEAKS, BUT SO MUCH MORE

SANDESTIN – For more than 25 years, Seagar’s Prime Steaks & Seafood has set the gold standard for an exceptional dining experience.

“Ensuring an extraordinary dining experience is a daily commitment that begins the moment guests enter our doors,” said James Pyles, director of food and beverage. “As Benjamin Franklin beautifully expressed, ‘The handshake of the host affects the state of the roast,’ capturing the profound influence genuine hospitality wields over the dining experience.”

The entire Seagar’s team works in unison to provide personal service and attention to detail as guests enjoy the elegant atmosphere and one-of-a-kind menu crafted under the direction of concert-pianist-turned-chef Fleetwood Covington. His unique background has prepared him well for his position as executive chef.

“Having lived primarily in the south of France, I had a unique opportunity to immerse myself in a distinct lifestyle,

participate in the culinary elite, and observe the practices of some of the world’s best restaurants,” Covington relayed. “It allowed me to draw from a rich tapestry of culinary influences which now informs my approach in a coastal setting.”

He noted a couple of his culinary initiatives, so far.

“I identified key elements such as Japanese Wagyu and caviar that could elevate our menu. Emphasizing the importance of sourcing the finest ingredients – including local options when feasible – is a fundamental aspect of our culinary philosophy,” Covington said.

Located in the Hilton Sandestin Beach Golf Resort, Seagar’s is the only AAA Four Diamond steakhouse in the area and recently celebrated its 25th anniversary. Pyles said he can wholeheartedly recommend anything on the menu.

“The restaurant is renowned for our top-tier steaks, but my personal favorite is the Red Stag Venison – a pan-roast-

Seagar’s continued on page 58

Seagar’s continued from page 56

ed filet with black currant demi-glace. Growing up in North Florida, venison holds a special place in my heart as a comfort food, and Chef Fleetwood’s preparation of the dish is truly exceptional.”

In addition to the food, there are extensive offerings on the beverage side, including Seagar’s award-winning wine list. Restaurant staff are carefully trained to assist guests with the perfect pairing.

“EMPHASIZING THE IMPORTANCE OF SOURCING THE FINEST INGREDIENTS –INCLUDING LOCAL OPTIONS WHEN FEASIBLE – IS A FUNDAMENTAL ASPECT OF OUR CULINARY PHILOSOPHY.”

– Fleetwood Covington, executive chef

“Our 600-plus wine list is diverse and deserves attention for its extensive variety,” said Pyle. “Additionally, our plans for the 2024 cocktail menu promise exciting innovations that will further enhance the overall Seager’s experience.”

The perfect meal is capped by the perfect dessert. The long list of options includes Bananas Foster, chocolate mousse, vanilla bean crème brulée.

The Seagar’s team believes dinner is a meal to savor and enjoy and continues to build on its longstanding reputation of excellence. Extra care is taken in every area from maintaining the perfect ambiance with décor, lighting, and live music, attentive service throughout the meal, and enticing food and beverage options to keep people returning again and again.

“We have exciting plans in the pipeline from culinary innovations to elevated service offerings,” said Piles, “ensuring Seagar’s remains a dynamic and distinguished destination for our guests.”

Seagar’s website for details regarding the dress code, www.seagars.com. Reservations are accepted and encouraged, 850-622-1500. Spring hours of operation are Tuesday to Thursday, 5:30 to 9 p.m., Friday and Saturday 5:30 to 10 p.m.; closed Sunday and Monday.

Seagar’s Prime Steaks & Seafood is located at the Hilton Sandestin Beach Golf Resort & Spa’s Emerald Tower at 4000 Sandestin Boulevard South, Miramar Beach. The guard at the south gate will provide a pass for the restaurant. Check

CLINK, CLINK, IT’S TIME TO DRINK!

By Michelle Farnham

SANDESTIN – Wine enthusiasts of the Emerald Coast have enjoyed the Sandestin Wine Festival for an astonishing 37 years now, and the savviest of sippers have their calendars marked for the 2024 installment, slated for April 11 to 14.

The flagship event of the expo is the two-day Grand Wine Tasting, held around the lagoon of The Village of Baytowne Wharf. Friday’s Grand Tasting runs April 12 from 5 to 8 p.m., while Saturday’s event goes from 1 to 4 p.m. Stroll the path visiting dozens of booths pouring hundreds of bottles of wine – both domestic and international. Ticket-holders are issued an etched commemorative Riedel tasting glass to try unlimited sips of any bottle that catches their eye, and there are plenty of varietals and price points represented, according to Baytowne Wharf event manager Kensley Brooks.

Speak with wine representatives to get the inside scoop on what’s new (and what’s old) in the industry, and hear recommendations on what could become your new favorite label.

Make your way up the hill to the Grand Sandestin lawn for The Bubbly and Boozy tent and sample sparkling wines and spirits in the mid-spring sunshine.

“This year we’re going to welcome Copper Collar Distillery as well as Hard Truth Distilling Co.,” Brooks said. Food tastings are also included with your ticket price, giving you the opportunity to sample bites from some of the Emerald Coast’s finest chefs at the Savor South Walton tents.

Photos by Michelle Farnham

Brooks said there will be some familiar Wharf favorites, including Slick Lips Seafood & Oyster House and Yaki Sushi, Noodles & Teriyaki.

Baytowne Wharf remains open to the public during the event, so non-drinkers are welcome to accompany participants throughout the day to enjoy the festivities and live music.

In addition to the Grand Tasting, the on-site Hotel Effie and Spa Lilliana present Seas The Day, a coming together of yoga, mimosas and the beach. Starting at 9 a.m., guests can stretch and sip on the provided yoga mats while taking in the beauty of the beaches of Sandestin.

“Saturday’s yoga event on the beach features local yoga instructor Jenny Brennan and includes mimosas!” Brooks said.

Both Friday and Saturday’s VIP Lounge tickets have already sold out, but as of press time, a limited number of Friday and Saturday Grand Tasting pre-sale tickets remained. The truly hearty festival enthusiast might opt for the 2-day ticket, gaining entry to both days of fun.

“Anyone wanting to get general admission tickets should get them now because we will sell out,” Brooks warned. “We sold out of Gumbo Festival tickets in Febru-

ary and had to turn away a lot of people, so make sure you get your tickets before they’re gone.”

A portion of the proceeds go to local charity Fisher House of the Emerald Coast, located on nearby Eglin Air Force Base, which provides housing for the families of military members seeking treatment in the area.

“We love giving back to the community and especially to Fisher House,” Brooks said. “Last year we donated $45,000 and that was the largest amount we’ve ever raised. They supply volunteers for the festival, so without them, we really wouldn’t be able to pull this off.”

Held rain or shine, the Sandestin Wine Festival is hosted at The Village of Baytowne Wharf, located within the Sandestin Golf and Beach Resort. Find more information, resort accommodation packages, and ticket availability at sandestinwinefestival.com

Ovide • Ara • The Lobby Bar

• By Michelle Farnham

ELEGANT EATS, VACATION VIBES

SANDESTIN – Open since February of 2021, Hotel Effie has become a premier destination on the Emerald Coast for tourists and locals alike. In addition to 250 guest rooms, a spa, and banquet and meeting spaces, the hotel offers several culinary options – all open to the public!

Hotel Effie’s food and beverage program recently welcomed a new executive chef with the addition of Juan Bochenski, according to hotel GM John Jenkins.

“Born in Buenos Aires, Argentina, Bochenski has had an impressive career, working at luxury resorts across the globe. The chef combines his extensive experience with a passion for teaching and sharing his culinary knowledge,” Jenkins said. “Since Chef Juan started, he has updated our brunch and dinner menu, with lunch menu changes coming soon. He has also implemented mouth-watering weekly dinner specials, in addition to previous weekly brunch specials.”

OVIDE

The flagship is their fine dining restaurant, Ovide, located on the ground floor. Open year-round for breakfast, lunch and dinner seven days a week (brunch on the weekends), reservations can be made online for the bar area, dining room or the covered patio.

“With our new chef and menu items, you can expect the best in culinary dishes with inspiration from Mediterranean cuisine infused with Southern culinary traditions,” Jenkins pointed out. “Ovide is in the development phase of launching a Prix Fixe lunch menu that will undergo weekly changes. The approach involves incorporating seasonal influences into weekend specials and consistently evolving the à la carte menu.”

Ovide continued on page 64

Photos by The Dana Agency

Ovide continued from page 62

Voted Best Special Occasion and Most Romantic Restaurant on the Emerald Coast, Jenkins said the space offers a real “romantic ambiance” with its warm wood tones, artwork, and a stunning floral mural on the ceiling. The restaurant also offers special seasonal events, including Christmas Eve and Christmas Day dinners, a New Year’s Eve experience, and an Easter brunch..

ARA ROOFTOP POOL & LOUNGE

Ride the elevator to the rooftop deck for some sunshine at Ara Rooftop Pool & Lounge, open from 11 a.m. to 9 p.m. daily., and order from the food and drink menu. The bar pours beer, wine and cocktails. Sip on the likes of the Missionary’s Downfall (Brugal 1888 rum, peach, pineapple, lemon and mint), the Blue Bayou (Grey Goose Vodka, Blue Curacao, Falernum, banana and pineapple) and frozen coladas and daiquiris.

Balance out the beverages with an assortment of finger food-friendly appetizers, salads (including some vegan and vegetarian options) and kids menu classics. Entree highlights include the Mega Toast (smoked salmon, Boursin cheese, heirloom tomato and lemon aioli) and the crab quesadilla, featuring queso fresco and cilantro aioli.

“Ara boasts panoramic views of both Sandestin Golf & Beach Resort and the Choctawhatchee Bay with views of the Gulf of Mexico on the horizon,” Jenkins relayed. “This is the best place in Miramar Beach to view fireworks and sunsets. With DJs on Fridays and Saturdays during peak season, it is the ultimate spot for vacation vibes.”

Diners not already staying at Hotel Effie can reserve a cabana to have access to the area’s only rooftop hotel pool for the day.

TLB: THE LOBBY BAR

If your evening needs a little something, but you’re not wanting the full dining experience, The Lobby Bar (TLB) offers drinks and signature small plates from 4 to 9 p.m. daily (until 11 p.m. Thursday, Friday and Saturday). With a nice selection of bottles – everything from sparkling to rosé to red; to craft and commercial beers; to half a dozen cocktails, there’s something to sip on as you enjoy an evening in the well-appointed Hotel Effie lobby.

The Lobby Bar offers validated valet parking with a purchase of $50 or more (this is the same for Ara and Ovide) and occasional live performances.

“TLB is a local favorite with talented live musicians Thursdays to Saturdays during peak season, often including Jared Herzog from Season 17 of The Voice – Team John Legend,” Jenkins said. “It’s been said that the craft cocktails at TLB are the best in the area.”

For a little nosh, TLB serves the likes of pimento cheese, half-shell oysters with mignonette and sourdough crackers, crispy pork ribs, and poached Gulf shrimp.

All three spaces are available for full or partial buyouts, should you be planning a larger gathering.

“Whether you’re planning an intimate 12-guest gathering or a grand social or corporate function, the Hotel Effie Special Events Team is here to assist,” Jenkins concluded.

Hotel Effie is located at 1 Grand Sandestin Boulevard, Miramar Beach, within the Sandestin Golf and Beach Resort. For more information, visit www.hoteleffie.com or call 833-873-3343.

Chef Juan Bochenski

Auston’s on 98

• By Liesel Schmidt

NASHVILLE HOT, FLORIDA COOL

MIRAMAR BEACH – They say that imitation is the greatest form of flattery, and in the case of Auston’s on 98, it led a few Nashville-based restaurateurs to create something that reminded them of a place they’d always loved to eat whenever they came to Destin. Much like the iconic Buster’s Oyster Bar & Grill that served tourists and locals alike for 29 years before permanently closing its doors in 2016, they wanted their new restaurant to have a beachy, sports bar feel, with great oysters and a fun, welcoming atmosphere.

Part of the Just One More Hospitality Group portfolio, Auston’s on 98 has filled that bill since opening its doors in late summer of 2020. Unlike the rest of JOMH’s establishments, this is their sole Florida-based venture, offering a different concept than the others. The menu is built around the concept of high-quality seafood at a price point that isn’t cost prohibitive, served in a sports bar atmosphere.

“When guests come to eat with us, they can expect great food, live music and a daily happy hour, delivered with great service in a laid-back kind of place that just makes everyone feel comfortable – even if they’re rolling in off the beach,” said General Manager Jessica Evans.

The wisdom of offering such a welcoming, beach-friendly space has been rewarded by success and loyalty – both from locals as well as the many tourists who frequent the area.

“We’ve definitely become a locals’ bar, and we feel we do a lot for the community in what we’ve created here,” Evans said. “Each year we also have more and more tourists who tell us that this is their favorite place to eat, and they’ll come back multiple times, even during a short visit. Hearing that always makes me smile.”

Offering a menu whose many dishes run the gamut from seafood platters and fish tacos to a full raw bar that has

won the restaurant a 2023 designation for Best in Destin, Auston’s signatures also include little neck clams, New England style clam chowder and jumbo shrimp cocktail as well as turf-based grilled chicken platters and burgers. Naturally, being part of a Nashville-owned restaurant group comes with certain expectations, and Auston’s holds up its end in its own Real Deal Nashville Hot Sauce, a key ingredient in their Nashville hot oysters, seafood and chicken dishes.

“As great as our food is, something that impresses people is the family we have built between our staff and locals,” Evans noted. “More than half of our staff has been with us since we opened, and people love to see the same happy faces time after time when they come to visit us. I believe that workplace loyalty is a big testament to our ownership and management.”

“ (GUESTS) CAN EXPECT GREAT FOOD, LIVE MUSIC AND A DAILY HAPPY HOUR, DELIVERED WITH GREAT SERVICE IN A LAID-BACK KIND OF PLACE. ”

– Jessica Evans, GM

Being the sports bar that it is, Auston’s claim to fame is a massive 102foot bar, behind which one will inevitably find 32 craft beers on draft, as well as 37 flat-screen TVs perfectly positioned for viewing whatever games are being aired. Paired with the food, atmosphere and service, it’s a perfect combination for an experience that pays homage well to its inspiration, creating a place that may one day celebrate a longevity that makes it iconic in its own right.

Auston’s on 98 is located at 125 Poinciana Boulevard, Miramar Beach. Open daily from 11 a.m. to 10 p.m., reservations are not accepted. For more information, visit austonson98.com or call 850-842-3200.

The Crazy Lobster

• By Liesel Schmidt

SAME VIEWS, DIFFERENT LOBSTER

SANDESTIN – While the incredible sunset views offered from their second-floor balcony may not have changed in the past 23 years, The Crazy Lobster only bears a passing resemblance to the restaurant that was originally launched as Poppy’s Seafood Factory in 2001. After 10 years under that name, the owners rebranded as Poppy’s Crazy Lobster, specializing in whole lobster and steamer buckets and offering a fun, family atmosphere.

In 2022, the new face of The Crazy Lobster emerged, updating the concept of basing the menu around whole lobster, to appeal to a more contemporary, younger crowd of guests. The result was still all lobster-based, but in fun and creative re-imagined dishes. In addition, they upgraded their bar program to feature hand-crafted cocktails, premium well brands, and an extensive wine program. To fit the new vibe, the restaurant also underwent a major renovation, giving it a more light and airy, more coastal feel.

“We wanted our restaurant’s interior and our food to be more aligned with today’s local foodies,” explained Lindsey Spalding, who co-owns The Crazy Lobster with her husband, Mark.

The Spaldings have a long history with the restaurant. In fact, Mark was the general manager and sommelier for the original Poppy’s Seafood Factory and was part of the opening team. He later took a leave of absence to devote more time to his family, and eventually, the couple entered into a partnership with the original owner, AJ “Poppy” Tusa, and took over the restaurant.

Recently promoted to executive chef, Jamaican-born Chef Tajay Riley has been with the restaurant for many years and brings to bear his passion for cooking and using fresh Gulf seafood, along with locally sourced ingredients.

The Crazy Lobster continued on page 70

The Crazy Lobster continued from page 68

The menu changes seasonally, and daily specials highlight their unique offerings.

“WE HAVE NEWLY RENOVATED BARS, BALCONY SEATING UPSTAIRS WHERE THEY CAN WATCH BEAUTIFUL SUNSETS OVER THE BAY, AND A FRIENDLY, SMILING STAFF.”

– Lindsey Spalding, co-owner

To set them apart from other restaurants of the same ilk, being “unique” is, in fact, one of the driving forces of their menu. Still offering such perennial favorites as simple-yet-deliciously steamed and fried seafood in all its variations, The Crazy Lobster lives up to the “crazy” in their moniker with such dishes as the Lobster Brie Melt, Lobster and Waffles, Lobster Fire Tacos and Lobster Ravioli – all of which seem to play nicely in the sandbox along with other bestsellers and signature items including the Surf and Turf, Seared Sea Scallops on a Goat Cheese Grit Cake with Poblano Butter, Steamed Seafood Platters, Shrimp & Grits, Snapper Pontchartrain and Blackened Redfish.

In addition to the uniqueness of their menu, The Crazy Lobster is the only restaurant in the Village of Baytowne offering “white tablecloth casual fine dining service, where you can have a great meal while wearing your casual beachy attire,” said Lindsey. “When people come here, they enjoy the light, lively, coastal vibe that we’ve created. We have newly renovated bars upstairs and downstairs, balcony seating upstairs where they can watch beautiful sunsets over the bay, and a friendly, smiling staff that will make their dining experience even more unforgettable.”

Adding to their appeal is an award-winning wine list.

“We offer generous wine pours and Mark brings his expertise and passion as one of the most knowledgeable wine sommeliers on the coast to the team,” Lindsey added. “That’s something our guests really enjoy.” The Crazy Lobster is located at 138 Fisherman’s Cove, Miramar Beach, within the Baytowne Wharf area of Sandestin. Open daily from 11 a.m. to 9 p.m., reservations are accepted. For more information, call 850-351-1996 or visit crazylobsterdestin.com.

COCKTAILS of 30A

GRAPEFRUIT BASIL MARTINI

By Tommy Bahama

2.5 oz. vodka or gin

1.25 oz. grapefruit juice

½ oz. simple syrup

2 fresh basil leaves

method ingredients

Combine the vodka, grapefruit juice, simple syrup, and one basil leaf in a cocktail shaker with ice. Shake well and strain into a chilled martini glass. Garnish with the remaining basil leaf.

Potato Parmesan Crusted Grouper

By Josh Brunken

The Perfect Pig: Gulf Place

The Potato Parmesan Crusted Grouper from The Perfect Pig comes served over a delicate vegetable risotto with a classic beurre blanc sauce and a saute of French green beans.

RESTAURANT GUIDE

OUT AND ABOUT

SOUTH WALTON

PRIVATE CHEFS

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 30a850-428-2624

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

Big Bad Breakfast – B, L Open daily $-$$ Brunch, Cocktails 10562 Emerald Coast Parkway, Suite 169, Miramar Beach 850-388-6894

www.bigbadbreakfast.com

Bistrology – B, L, D Open daily, Brunch and Dinner, 10004 US Hwy 98W, Miramar Beach www.bistrology.restaurant

Bosforo Mediterranean Seafood & Steak – D, Closed Sunday-Monday, $$$$$ Mediterranean, 10859 Emerald Coast Pkwy, Suite 205/206, Miramar Beach 850-353-2783 www.bosforomiramarbeach.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

Commelfo Restaurant – B, L, D Open daily $$$$ 10859 Emerald Coast Pkwy, Miramar Beach 850-353-2991

www.commelfo.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

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 - 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

George’s at Alys Beach

Outcast Seafood – L, D Open daily $$$ Seafood, 10859 Emerald Coast Parkway, Suite 404, Miramar Beach 850-424-7214

www.outcastseafood.com

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

Waldo’s Chicken & Beer – L, D Open daily, Fried Chicken, 10562 Emerald Coast Pkwy W, Suite 169, Miramar Beach, 850-600-1639

www.waldoschicken.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

LandShark Bar & Grill – L, D Open daily, American, Bar, 9100 Baytowne Wharf Blvd., Miramar Beach 850-308-2458

www.miramarbeach.landsharkbarandgrill.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

COCKTAILS of 30A

CAT ON A HOT TIN ROOF

By Fish Out Of Water

2 oz. Cathead

Honeysuckle Vodka

2 oz. citrus mix (see below)

3 slices jalapeño

3 mint leaves

method ingredients

The “citrus” in this recipe is our house-made sour mix made with 1 part fresh lemon juice, 1 part fresh lime juice, 2 parts simple syrup, and a touch of fresh squeezed orange juice. Combine the Cat Head Honeysuckle vodka, citrus mix, mint, and jalapeños with ice in a shaking tin and muddle vigorously. Give a quick shake before straining into a martini glass and garnish with a fresh-cut jalapeño wheel. Pairs nicely with seafood and fish.

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

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

www.crazylobsterdestin.com

The Green Panini – B, L, D Open daily, Healthy Eats, 9100 Baytowne Wharf Blvd., Unit BB1, Miramar Beach 850-708-5215

www.green-panini.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

Papa Surf Burger Bar – L, D, LN $$ Open daily Burgers, 4324 W. Co. Hwy. 30A, Santa Rosa Beach, 850-278-6440

www.papasurf.com

amigos 30A Mexican Kitchen

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

30A Thai Cuisine – L, D Open daily, Thai, 29 Village Blvd. Unit C101, Santa Rosa Beach, 850-278-6663

www.30athaicuisine.com

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

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

Restaurant Paradis

Real + Raw 30A – B, L Open daily, Organic Eatery and Market, 29 Village Blvd., Unit B101, Santa Rosa Beach www.realandraw30a.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

3 Sons Bar-B-Q – L, D Closed Mondays, $$$ Barbecue, 6931 W. Co. Hwy. 30A, Santa Rosa Beach 850-278-6082 www.3sonsbarbq.com

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

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

M&P by Farrington Foods – D Closed Sunday, Monday, Tuesday, $$$$$ Upscale American, 3375 W. Co. Hwy. 30A, Santa Rosa Beach 850-739-2950

farringtonfoods.com/m&p30a

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

Outcast Bar & Grill – L, D, LN Open daily $$$ Seafood, 4942 U.S. Hwy. 98, Santa Rosa Beach 850-660-6851 www.outcastseafood.com

Palm Folly Club – L, D Closed Mondays, Taproom and Brewery, 2668 US Hwy. 98, Santa Rosa Beach www.palmfolly.com

Pazzo Italiano – L, D Closed Sunday, $$-$$$ Italian, 111 N. Hwy. 393, Unit 301, Santa Rosa Beach 850-213-4581 www.pazzodestin.com/pazzo-italiano-santa-rosa-beachitalian-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

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

Pizzeria, 38 Clayton

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

Nanbu Noodle

– 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

87 Central Square – D Open daily $$$$$ Wine Bar, 87 Central Square, Santa Rosa Beach 850-231-7327

www.87centralsquare.com

Grace Pizza 30A, L, D Closed Sunday/Monday,

Lane,

Bar

The Citizen

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

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

The Daytrader Tiki Bar & Restaurant – L, D Open daily Polynesian, 2236 E. Co. Hwy. 30A, Unit 4, Seaside 850-273-8189

www.daytradertiki.com

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

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

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

dawsongroupseasidefl.com/shrimp-shack

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

Canopy Road Cafe – B, L Open daily $$ Brunch 4785 E. Co. Hwy. 30A, Building 5, Santa Rosa Beach 850-213-4170

www.canopyroadcafe.com

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

www.30adonut.com

Local Cantina – L, D Open daily, $$ Mexican, 4749 E. Co. Hwy. 30A, Suite 103, Santa Rosa Beach

www.localcantina.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

Ahi Tuna Tartare

By Chef John Engle

Pescado Seafood Grill and Rooftop Bar

Pescado’s Ahi Tuna Tartare is a delicious and elegant dish that showcases the fresh and delicate flavor of raw tuna.

Prepared with fermented mushroom dressing, quail yolk, cucumber, lotus and horseradish, the Ahi Tuna Tartare is as refreshing and flavorful as you can get.

Reel ‘Em In – L, D Open daily $$$ Seafood, 3723 East County Hwy 30A, Santa Rosa Beach 850-420-2240

www.reeleminfreshseafood.com

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 Salty Butcher – L, D Open daily Deli, 4749 E. Co. Hwy. 30A, Unit 101, Santa Rosa Beach 448333-1050

www.thesaltybutcher30a.com

The Seagrove Village Market Café – L, D Open daily $$-$$$ American, Seafood, Diner, 2976 S. Co. Hwy. 395 850-231-5736

www.seagrovevillagemarket.com

Wild Olives – L, D, Closed Monday-Tuesday $$-$$$ American, Mediterranean, Wine Bar, 4771 E. Co. Hwy. 30A, Unit C103 850-399-5411

www.wildolives30a.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

Watersound Village Market – L, D Closed Sundays, $$$$$ Coastal, To-Go, 86 N. Watersound Blvd., Inlet Beach 850-563-8110

watersoundvillagemarket.com

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

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

Lola Coastal Italian – D Closed Sunday $$$ Italian, 10343 E. Co. Hwy. 30A, Rosemary Beach 850-299-4030 lolacoastalitalian.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

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

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 850-399-4909

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

Ghost Crab Pizza – L, D Open daily $$$ Pizzeria, 13123 E. Emerald Coast Parkway Suite C, Inlet Beach 479-530-3057

www.ghostcrabpizza.com

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

www.goatfeathers30avenue.com

Idyll Hound Proper Gastropub - L, D, Open daily, Pub, 12805 U.S. Hwy. 98, Suite E101, Inlet Beach 850-9099041

www.idyllhoundproper.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