2022 Summer Issue - The Food & Wine Guide for South Walton

A Whale of a Tale

28

About the Cover: The Oasis offers a 100 percent vegan menu, from the kitchen of Amy Sievers and Chef Divaldo DeLima.

18 Where charcoal meets charity

Eggs on the Beach grilling competition: Oct. 15, 2022

28 A whale of a tale

Andy Saczynski brings life-size art installation to North Beach Social

32 Fall fun awaits at Baytowne Wharf

Sandestin’s resort village boasts full calendar of events

66 Cheers to beach beers!

Grayton Beer

Idyll Hounds

3rd Planet

Salty Oak • Odd Pelican

Fine Food & Wine

14

Chef Spotlights

14 Chef Josh Smith: Edward’s Fine Food & Wine

60 Chef Frank Syzmanski: Emeril’s Coastal

70 Chef Giovanni Filippone: Mama Clemenza’s European Breakfast Top Spots

Boards

65

30A Food & Wine lists the best of the beach 15 New To South Walton 34 Vegetarian 49 Fine Dining 65 Charcuterie Boards 72 Coffee

Photo by Amy Sievers

Chef Josh Smith: Edward’s

Charcuterie

Greetings Fellow Foodies!

The summer season is well underway here in our little corner of paradise. I hope this note finds you enjoying our sugar white sands and emerald waters. Whether you are a newcomer to South Walton or a long-time local, we hope your summer is also spent enjoying all the fantastic culinary delights the area has to offer.

If you are like me, the summer is a time to experience new things. Make it a point to visit Chef Brannon Janca and his team over at Down Island Gulf Seafood Restaurant (story on page 20) or enjoy a cocktail on the sand at North Beach Social while taking in local artist Andy Saczynski’s latest creation (page 28). If live music and sushi are your thing, put Old Florida Fish House (page 22) at the top of your summer bucket list. And don’t forget to make plans to experience one of our area’s top fall events, the Eggs on the Beach grilling competition at Seascape Resort (page 18).

And finally, we’ve tried to make it easy to start your culinary adventures by including a restaurant guide (page 74) of our favorites in the area. Remember to tag @30afoodandwine on both Facebook and Instagram throughout your culinary travels.

Until next time!

Bon appétit!

Phil Heppding Publisher | phil@30afoodandwine.com Publisher’s letter

Chef’s Kiss

It’s no secret the restaurant industry is a tough one – maybe one of the toughest. Add in a global pandemic, inflation, and a severe worker shortage in an area already facing staffing issues, and it’s a wonder any restaurants have remained standing. This summer 2022 issue of The Food & Wine Magazine for South Walton, however, boasts a record number of restaurants on our “New to South Walton” List. Flip over to page 15 and appreciate the innovative entrepreneurs who are hustling to keep us happily fed and watered. Offer them and their hard-working staffs an extra word of thanks next time you dine; they have earned it.

Editor’s Note

Speaking of our famous Lists, don’t sleep on our Top Spots for Vegetarian Food on page 34, Fine Dining Spots on 49, Top Charcuterie Boards on 65, or best places to grab a cup of coffee over on 72.

Should your restaurant wait time be a few moments longer than you’d prefer, remember: you’re at the beach. Snag something refreshing from the bar, and just appreciate the good fortune that has brought you here. This life we live is, to put it simply, *chef’s kiss*

Michelle Farnham Managing editor

food & wine guide forSouthWalton

Owner | Publisher Phil Heppding phil@30afoodandwine.com

EDITORIAL

Managing Editor | Michelle Farnham editor@30afoodandwine.com

Contributing Writers | Lauren Sage Reinlie, Sarah Murphy Robertson, Liesel Schmidt, Pam Windsor

DESIGN

Creative Director | Mark Kerley

SALES

Phil Heppding phil@30afoodandwine.com

2022 FOOD & WINE GUIDE FOR SOUTH WALTON www.30afoodandwine.com

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Old Florida Fish House

LaCo

Cafe Thirty-A

La Crema Tapas & Chocolate

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By Pam Windsor

Expanding the world of flavor

ROSEMARY BEACH – It has terrific food, a European vibe, and the opportunity for guests to create their own unique dining experience every time. It’s easy to see why La Crema Tapas & Chocolate has become a Rosemary Beach favorite.

“This place is very unique,” explained General Manager Andrew Preble. “It’s not a traditional way of dining. You order a bunch of different food, it comes out as quickly as we can get it to you in whatever order, and it’s a lot of fun for people.”

So much fun, in fact, people come back again and again.

“We’ll see people come in for the first time, then we’ll see them maybe three times within that same week,” he said.

Expanded inspiration

The restaurant was originally inspired by the dining styles of cities like Madrid or Barcelona, Spain. With tapas meaning “top,” the idea was to put a small plate from the bar on top of your glass and hold your glass while eating your tapas. Now – especially in America – tapas have become more about small plates and sharing.

Initially, La Crema Tapas & Chocolate focused more on Spanish-style tapas but has since broadened the menu to offer something for everyone.

“We have expanded our offerings to some non-traditional tapas,” said Preble. “We have more contemporary flavors that suit the American palate. For example, last year we introduced Blue Crab Rangoons and it’s one of my favorite dishes. It’s something you can snack on or share, and everybody loves them. And we don’t use imitation crab meat, which you might expect somewhere else. We do it with Gulf-caught blue crab.”

“We have expanded our offerings to some non-traditional tapas. We have more contemporary flavors that suit the American palate.”

~Andrew Preble, general manager

Fresh ingredients and locally sourced seafood are a staple here. Another favored dish recently added to La Crema’s evolving menu is Lobster Mac & Cheese.

“I’ve been trying to get that added to the menu for a while. Who doesn’t like Lobster Mac and Cheese?” Preble asked with a laugh, adding, “And I have to say, it’s been responsible for a few extra inches on my waistline.”

Other popular menu items include ceviche, fish tacos, steak tostadas, steak empanadas, scallops, seafood or veggie paella, Brussels sprouts, cheese fondue, and much more. La Crema also offers a variety of beer, wine, and spirits.

Expanded libations

“We’ve had beer and wine for a while,” Preble explained, “but we recently added spirits. We now have bourbon, gin, tequila, craft cocktails, and can make just about any cocktail a guest might request.”

He said people now often stop by for a drink, then decide to stay longer.

“We have people coming in just for drinks, or a cocktail and tapas before dinner, and they end up staying for dinner.”

La Crema is also well-known as a great spot for dessert, whether guests are enjoying it after their dinner or popping in for dessert alone. And when it comes to dessert, the chocolate fondue is a must-try.

“It is essential to the La Crema experience,” Preble said. “I’m serious. You have to try it. And then if you’ve had the fondue and want to try something else, check out the OMG cookie.”

La Crema operates on a first-come, first-served basis and does not accept reservations. It’s open seven days a week and during the summer opens every morning at 11 and stops seating every evening at 9 p.m. The restaurant is located at 38 Main Street, Rosemary Beach. For more information call 850-534-3004 or visit www.lacrematapas.com

George’s at Alys Beach

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By Pam Windsor

More than a vacation hotspot

ALYS BEACH – George’s at Alys Beach offers guests an experience they’ll remember, and it starts as soon as they walk through the door.

“From the hosts and managers that meet you at the door, to our servers to our bussers, they make you feel at home,” said Executive Chef Camille Withall. “You feel the love and care of our service and that translates to our food, as well.”

Withall, a native of the Philippines, leads a talented culinary team in creating an expansive and flavorful menu that starts with fresh, locally-sourced ingredients, with everything made from scratch. Guests return for popular dishes like the Sesame Crab & Avocado Salad for lunch, the Lobster Quesadillas for lunch or dinner, or the Jerk Crusted Gulf Snapper for the evening meal.

“In the Philippines, our food has so many layers of flavors and that’s how I like making our food here,” Withall explained. “Even if it’s a simple salad, every bite has so many flavors. And I love incorporating the backgrounds of some of my co-workers, too. Some are from Puerto Rico, Korea, and Jamaica, and they all have something

to offer. Our cuisine is labeled New American because it’s modern techniques and fusions of different cuisines. So there’s always something new and exciting for different palates.”

She strives to offer something for everyone, so the menu features beef, chicken, and vegan dishes, along with a variety of uniquely prepared seafood dishes.

“We get everything in fresh every day. And we’re pretty spoiled where we live because we can actually serve what’s been swimming in the ocean that day. And I think that’s a big draw for people vacationing here. They know that by staying at the beach, with all of the fishing availability, they’re getting fresh seafood.”

“You feel the love and care of our service and that translates to our food, as well.”

~Executive Chef Camille Withall

The menu changes with the season, so in the spring and summer, there are lighter options like this summer’s Strawberry Tartare for lunch.

“We get fresh strawberries from Louisiana, so it’s strawberries, fresh ricotta, arugula, and it goes on rye bread. And at dinner we have Tuna Tartare, and Yellowfin Tuna fresh from the Gulf. We toss it in a nice light lemon Dijon vinaigrette, accompanied with pickled vegetables and crackers.”

They also offer year-round favorites that guests have grown to love and expect, and that keep them coming back time and again.

George’s also has an extensive wine and beer list, and this year has begun offering premium batch cocktails. General Manager Sarah Hampton said the goal at George’s is to offer amazing food and drink, as well as a dining experience to remember.

“We have so many guests that save George’s for a special occasion, or come once a year or even several times a year,” she said. “It’s not just somewhere to eat while they’re on vacation. It’s really an experience and a special place to enjoy and they look forward to it. And that’s always good to see.”

And everyone at George’s seems to feel that way.

“We pride ourselves in what we do,” Chef Withall said. “Service, the food, and making sure everything is fresh and delicious. Our goal is to please people, make sure they’re happy here, and well fed and taken care of.”

George’s at Alys Beach is at 30 Castle Harbour Drive, Alys Beach. Open seven days a week, with lunch 11 to 3, and dinner 5 to 9. George’s does not accept reservations, but reach them at 850-641-0017 or visit www.georgesatalysbeach.com.

Chef Spotlight | By Pam Windsor

Josh Smith: Edward’s Fine Food & Wine

ROSEMARY BEACH – Chef Josh Smith has a true passion for his craft that’s reflected in the many unique dishes on the menu at Edward’s Fine Food & Wine in Rosemary Beach. His Za’atar Encrusted Tuna and his Bacon Wrapped Quail (stuffed with jalapeño and served with parmesan cheese grits) are just two that rank high as guest favorites.

He says one of the things he enjoys most about creating new dishes is the incredible access to locally sourced meat and produce.

“The access we have is amazing,” he explained. That includes a local farm about 20 minutes away where he gets his chickens the same day they’re butchered, to seafood fresh from the Gulf.

“We work with Water Street Seafood which has been in business for years,” he said. “There are guys bringing in boats every single morning, talking to our purveyors and saying ‘We’re pulling fresh grouper off the boat right now. I can have it to you this afternoon.’ That’s special and not something you can get everywhere.”

Chef grew up in the small rural town of Monroe, N.C. outside Charlotte. He was just a teenager when he first became interested in cooking for others.

“I have two younger brothers and we were right on top of each other about a year apart. Mom and Dad both worked full-time jobs, so we were sometimes left to our own devices as we got older.”

That often involved preparing food and, interestingly enough, it was right about the time Food Network took off.

“Before it became a huge thing, I was kind of watching it, guys like Emeril and others, along with Julia Child. And between that and cooking for my brothers before Mom and Dad got home, that’s basically how I got interested in it.”

The family also had their own garden where they grew okra, corn, tomatoes, peas and other staples. He says it helped him appreciate not only fresh produce, but the hard work that goes into planting and harvesting it.

As a teenager, the family moved to Panama City, and it was there a teacher noticed his interest in food and encouraged him to enroll in a magnet program just getting started.

“The teacher said hey, we’re starting this culinary arts program next year and if that’s something you want to do, you can get in on the ground level. So, I jumped right into it and that kind of fasttracked me over to the community college, which is Gulf Coast State College now. It has an incredible culinary program.”

There, at the French-trained culinary school (with a sister school in France), he was able to learn from some exceptional chefs. Other opportunities followed, then in 2017, he was hired at Edward’s which, at the time, was owned by Chef Edward himself.

“He and I worked together previously and remained friends, so when he opened up his own place, Edward hired me. At the time, his kids were working for him, and when he sold it, his son stuck around and is now actually my sous chef.”

Chef Josh says he saw the potential back then and has been excited to watch the restaurant expand under the Spell Restaurant Group.

“We’ve grown tremendously. We’ve renovated and extended the kitchen and turned it into such a professional kind of restaurant environment. We’re very proud of what we’ve accomplished.”

He has a lot of freedom with the menus and enjoys creating new and exciting dishes that keep guests coming back.

“It’s the best part of my job. Whenever you have the opportunity to mess around in the kitchen and come up with a new dish, it adds new life. Not just for me, but for the entire staff. Cooks get tired of doing the same thing every day, so when they’re exposed to something new, they get excited, and the house staff gets excited.”

He says this spring, there will be a renewed focus on lunch. Even though people spend much of their time during the day on the beach, he and his team want to offer terrific middle-of-the-day options they can come eat during a break or grab something quick to sustain them. As that evolves, look for current lunch hours to change to meet the demand.

Edward’s Fine Food & Wine is located at 66 Main Street, Rosemary Beach. They generally do not accept reservations and operate on a firstcome, first-served basis seven days a week. You can check out their menus and learn more by visiting www.edwards30a.com

“Whenever you have the opportunity to mess around in the kitchen and come up with a new dish, it adds new life.”

~Chef Josh Smith

Macho

The Grove 30A – 3375 W. Co. Hwy. 30A, Santa Rosa Beach • 850-660-1594

The Oasis – 306 Bald Eagle Drive, Santa Rosa Beach • 850-660-2000

Yaki – 108 Cannery Lane, Unit A15, Miramar Beach • 850-353-2200

| By Pam Windsor

Something old, something new

GRAYTON BEACH – Chanticleer Eatery has been a lunchtime favorite for years, with its gourmet sandwiches on homemade bread and popular desserts like fresh chocolate chip cookies and key lime pie. And now it’s becoming a hot spot for dinner with expanded nights and hours, and exciting new seafood dishes, as well as surf and turf.

When new owners, Jimmy Hasser and Adam Yellin (who also own Local Catch Bar & Grill), bought Chanticleer from husband-and-wife duo Sandro and Emily Wever, they wanted to keep everything that people already loved about it, but add and expand it just a little bit.

“We didn’t want to change a thing for lunch because of how popular lunch is with the locals,” Hasser said. “I would have no problem saying it’s the best lunch spot in or around 30A. So, when the deal was structured, we wanted to keep the people and the recipes. They had a lot of special ways they prepared some of the stuff. It was prepared with love, and we wanted to make sure we could do that.”

So, they kept what already worked and just added a little seafood to the menu, with lunch additions like the new Mahi Sandwich, served alongside the popular Reuben, the Turkey Avocado BLT, and the chicken salad sandwich on homemade bread. And while Chanticleer was previously only open for dinner a couple of nights a week, it is now open seven nights a week with an expansive menu.

“What we did was we kept a couple of the most popular items from dinner (like the hand-rubbed pork chops), then we added

Chanticleer Eatery

“We kept a couple of the most popular items from dinner, then we added seafood to it. And we added a great executive chef.”

~Jimmy Hasser, co-owner

seafood to it,” Hasser explained. “And we added a great executive chef. His name is Innocent Utomi.”

A native of Nigeria, Chef Innocent is a French-trained chief who has served as executive chef at prestigious restaurants like Capital Grille in Miami, and Great Southern and all the Seaside concepts in Santa Rose Beach.

“He’s so highly qualified and we think he does such a great job,” Adam Yellin said. “And we think he’s a great person, as well.”

Chef Innocent’s influence shines through the diverse dinner menu such as the Fresh Catch with Tomato Butter, Smoked Filet Mignon topped with demi-glace, served with mashed potatoes, green beans, and garlic butter sauce, and the Lobster Bisque Soup.

And during both lunch and dinner, the desserts that help make Chanticleer famous, are always available.

“Gourmet desserts made from scratch, like the key lime pie,”

said Hasser, “and the cookies are exactly the same. The key lime pie is the same recipe, the carrot cake is the same, and we also have the fudgy brownie. People love those cookies and buy a dozen on the way out. It is the owner’s original recipe and she was kind enough to give that to us.”

Guests can also enjoy Happy Hour seven days a week from 3 to 6 p.m. at their full bar with craft cocktails, draft and bottled beer, and an extensive wine list. Menu items include burgers, wings, and poor boys, just to name a few.

Chanticleer Eatery has struck a unique balance: keeping what has worked so well for so long and creating new and exciting things that only add to the experience. It’s a win-win combination.

Chanticleer Eatery is located at 55 Clayton Lane, Santa Rosa Beach. Open seven days a week from 11 a.m. to 9 p.m., reservations are not accepted but you can reach them at 850-213-9065 or visit www.chanticleereatery.com.

Where charcoal meets charity

MIRAMAR BEACH – The Eggs on the Beach grilling extravaganza is unlike any other culinary event on the Emerald Coast. Each fall, dozens of cook teams fire up their Big Green Egg grills and battle it out for barbecue glory.

Eggfests are held all around the country, allowing Big Green Egg enthusiasts to demonstrate the versatility of the kamado-style ceramic charcoal barbecue cooker. The local iteration, however, elevates the cuisine to a level you’d expect from South Walton; we’re talking much more than beans and weenies here. Past events have seen everything from tuna dip to pizza, grilled pineapple bites to bacon-wrapped venison, smoked wings and even skateboards made of sausage.

Hosted by Bay Breeze Patio owners Susan Kiley and Wayne Paul, this celebration of food and flame is back for its eighth installment Saturday, Oct. 15. Last year’s fest moved to a new location at Seascape Towne Center, a move organizers plan to stick with.

“We got a lot of positive feedback about the new location, being on that beautiful deck, the wonderful bar, playing the most popular college football games, the beautiful open space there at the point with the permanent bathrooms,” said event organizer Tracey Louthain. “This year we’re going to stick with the more intimate

feel of last year’s event; we want the tasters to feel like they got their money’s worth!”

The event is about good food and good times, but also good causes. Proceeds from Eggs on the Beach benefit two local non-profits: Food for Thought and Fisher House of the Emerald Coast. You’ll see volunteers from both organizations on hand, helping to keep things running behind the scenes.

Follow the smoke to the grove of white tents on grill day and you’ll find more than 600 ticketholders, putting in the hard work to determine the winner of the coveted Tasters’ Choice award. In 2021, the crowd couldn’t resist the adorable canine companions at the Healing Paws 4 Warriors tent, or their food from Blue Mountain Bakery, winners of the top prize and an XL Big Green Egg grill.

Non-profit groups have their own category, too, competing for thousands of dollars to benefit their charity. Once again, the Healing Paws 4 Warriors team walked away with the $3,000 grand prize.

“We’ll definitely be bringing back our non-profit category this year,” Louthain added. “It’s been a lot of fun and allows us to extend and help a lot more non-profits.”

Photos by Michelle Farnham

Eggs on the Beach • Oct. 15, 2022 | By Michelle Farnham

A team of judges made up of local culinary stars also peruses the fare, awarding trophies to their top three dishes, like last year’s team from Brock Landscaping representing Fisher House.

Knob Creek Bourbon has been an event sponsor the past three years, challenging cook teams to incorporate the Kentucky whiskey into their dish. Occasionally teams will try to win votes by pairing their bite with a complimentary whiskey cocktail, too. The 2021 Knob Creek Best Bite went to the South Walton Academy team “The Eggstras.”

Cook teams – both professional and amateur – are already being sought for this year’s competition.

“We want to grow our cook teams and get some new teams this year,” Louthain said. “We love the teams we’ve partnered with in the past and it would be great to see some new blood, too. We’ve had a lot of success partnering with restaurants in the area, sharing their special creations, showcasing what they can do on the Big Green Egg.”

Eggs on the Beach EggFest Cooking Competition will be held Saturday, Oct. 15 from 10 a.m. to 1:30 p.m. at Seascape Towne Center, on the South side of Highway 98. Tickets and cook team registration will be available at www.eggsonthebeach.com.

Finding connections and community Down Island

Chef Brannon Janca was raised in Pascagoula, Miss., so maybe it was an inevitability: grow up on the Gulf Coast, frequent its beautiful barrier islands, and this will shape one’s calling – and one’s first restaurant.

As a child, Chef Janca spent lots of time out on Horn Island camping, fishing, and cooking that day’s catch over a campfire. Eating under the stars with his family informed the way he learned about food and sharing food. So when he and his wife Stefani Pall Janca began concepting the space now known as Down Island, they knew it would be centered around fresh coastal seafood … and fire.

Cue the authentic Italian brick oven Chef and his brother journeyed to Colorado to find. Reaching temperatures of 600 to 700 degrees, the oven is a centerpiece in the restaurant and imparts a distinct smokiness, echoing that found when cooking outdoors. They use this unique tool in any number of their dishes, from bubbling blueberry pies to roasted vegetables to wood-fired oysters.

“The oysters are only in there about a minute and a half and that amount of time lends the perfect hint of smoke,” Chef explained.

When it comes to bringing this Chef’s dream to life, one phrase quickly comes to mind: no man is an island. This is often true in

everyday life, but especially so when opening a new restaurant. In order to thrive, it takes connections and community.

Chef Janca and his wife Stefani have used every connection –every component you might even say – to create a fun atmosphere crafting good food.

“We opened in the winter and it really was the loyalty of our locals that got us through January and February,” Janca mused.

The talented circle of folks leading service each night include Stefani’s sister Lindsay Hedglin acting as GM and other longtime locals, chef and partner Taylor Tucker and Bar Manager Justin Wilson.

“Everyone cares about every guest experience and every plate that goes out. That is a rare thing – we are fortunate,” Chef noted.

Knowing they wanted this space to be inclusive and welcoming, this team was also very intentional when writing the menu. While Down Island is not an allergen-free restaurant, the entire team works hard to accommodate dietary restrictions. Stefani is a huge asset in this effort, as she herself is a registered dietician, but many of their recipes were actually tested and developed with this intention.

Take for example the batter for the fried oysters. It is made with cornmeal and therefore is naturally gluten-free. Another

Photos by Jacqueline Ward Images

Down Island Gulf Seafood Restaurant | By Sarah Murphy Robertson

popular option are their dairy-free Tuna Nachos: layers of fresh tuna, corn tortillas, wakame, tobiko, nori – all hinged together with dairy-free cheese and topped with jalapeño rouille and firecracker sauce. This has become a favorite for many as it too is so easily modified.

Chef Janca has also built strong connections with his purveyors, farmers, and fisherman and they in turn look out for him.

“We are working owners and I think that really adds to the positive environment and the culture here,” he explained.

This summer both Chef Janca and Stefani are focused on continuing to build momentum by adding Happy Hour specials and

Sunday Brunch. The next chapter will be to offer lunch service, likely by September.

“We definitely want to provide a good lunch at a good value; we’ll have po’ boys, fresh salads,” Chef Janca revealed.

Every guest benefits from the strong sense of ownership by Janca’s team and a shared appreciation for accessible and elevated coastal fare. But more than anything? When guests go “down island” they simply have fun.

Located at 2780 Hwy. 98 in Santa Rosa Beach, Down Island is a first-come, first-served restaurant open nightly from 5 to 10 p.m. For more information, visit www.downislandsrb.com or phone them at 850-777-3385.

A lakeside oasis and getaway in the middle of it all

SEAGROVE BEACH – In addition to high-caliber sushi, fresh fish, and coastal farm-to-table fare, Old Florida Fish House has one of the most stunning outdoor dining areas around.

The restaurant’s new owners, Keith O’Leary and his family, took over the entire three-acre property on the shores of Eastern Lake over three years ago. They have transformed it into a beautiful oasis, nestled in the longleaf pine forests, decorated gorgeously with flowers, greenery, and twinkling lights.

“Once the vibe is set with the lights, the fire pit, the tiki torches, and the music, it’s magical,” said Mick Wilson, the restaurant’s general manager. “Everybody just wants to be out here.”

Almost every seat in the house has a sunset view over the lake every night.

This is 30A dining as it should be, Wilson said. Reservations are accepted, and with seating for 850 (over half of it outside), walk-ins are also welcome. Free valet parking gets you in the door, and once a visitor is there, they could stay for hours.

“We are unique on 30A for what we offer as a destination venue,” Wilson said.

The outdoor lawn and dining area is expansive with cornhole, ping pong, and astroturf areas where kids can play, a dock stretching over the lake, and an area for large parties where long tables can seat up to 20 guests.

Indoors, the restaurant has four main areas: the dining room, an oyster bar, the sushi bar, and the dueling piano bar, where a latenight crowd joins in boisterous singalongs and can even be found dancing on tables.

But that’s not all. On the property, the O’Leary family also has a wine and beer bar, a coffee shop, a daiquiri shack, a gelato and snowball stand, a food truck for to-go offerings, and a spot to rent paddle-

Continued on page 24

“We are unique on 30A for what we offer as a destination venue.”

~Mick Wilson, GM

Old Florida Fish House | By Lauren Sage Reinlie

Old Florida Fish House continued from page 22

boards and kayaks to launch on the lake behind the restaurant. Oh, and also, Nana’s garden, a beautiful herb and vegetable garden.

The restaurant is versatile for whatever type of outing patrons seek. Not just in the array of offerings, but also in the dress, food, and vibe.

“We are kind of casual and upscale,” Wilson said. “You will feel relaxed and comfortable here whether dressed to the nines or in a t-shirt and baseball cap.”

DJ McCracken, the restaurant’s longstanding sushi chef, has stepped up his sushi game over the past two years, Wilson said, expanding their menu to include specialty fish flown in daily from as far away as Japan, Barcelona, and Hawaii. Offerings include aged bluefin and uni (the edible part of a sea urchin). While more traditional sushi rolls are available, the high-end Land and Sea roll includes king crab, wagyu beef, and Kaluga caviar.

Other menu highlights include the Grouper Fish House, which is grouper served with crab, shrimp, green beans, and garlic smashed potatoes with a lemon beurre blanc; braised wagyu short rib; shrimp and grits; and their award-winning seafood gumbo.

Specialty cocktails, with produce and herbs sourced from Nana’s garden, include the Rosemary Beach lemonade made with fresh rosemary-infused vodka and the Mexico Beach margarita made with jalapeño-infused tequila. They offer some premium bourbon selections with a menu running from $18 a pour to $800 a pour. Wine, champagne, and sparkling options run from $40 a bottle to $1,400 (for Jay-Z’s Ace of Spades).

Wilson said he loves his job. It’s challenging because of how multifaceted the operation is and just the sheer number of employees required to keep it all running smoothly. But, what fuels him the most, he said, is the passion the people who work there have for their jobs.

“You get to be a part of that magical vibe that the customer is experiencing,” he said. “What we are working so hard to give to the customers, we get to feel that and enjoy it. The team is all really passionate about making it all come together. It’s a great place to work.”

Old Florida Fish House is located at 33 Heron’s Watch Way in Santa Rosa Beach. They are open seven days a week. Lunch is served from 11 a.m. to 3 p.m. Dinner begins at 4:30 with sushi service starting at 5. The restaurant closes at 10, but the piano bar remains open until 11 p.m. Reservations can be made online at oldfloridafishhouse.com or by phone at 850-534-3045.

The Chicken Shack • C-Bar |

By Liesel Schmidt

A chicken walks into a bar…

Over the years, restauranteur Jim Shirley has proven himself to be the master of whatever he puts his mind – and his hand – to. With an empire that includes everything from high-end Southern cuisine and beautifully executed seafood to casual beach fare and wood-fired pizza, the man does not back down from an idea – especially when it has the recipes to back it up.

The latest among his culinary adventures, The Chicken Shack is built on that very Southern staple of fried chicken. As this is Jim Shirley’s brainchild, however, not just any fried chicken. Rather, the recipe is a secret concoction that uses sweet tea as a brine, combined with Chef Shirley’s own special blend of breading. The result accomplishes something that Jim has had on the back burner of his very busy brain for quite some time.

“He has been musing over the idea of a chicken shack for a while, and when the opportunity arose to work with the Seaside team to bring his vision to fruition, he couldn’t pass on the chance to make what he calls ‘Every Mama’s Chicken’ for the masses,” explained Madison Shirley, director of brand and storytelling for Jim Shirley Enterprises. “Every mama has their ‘family’ recipe, and it’s a staple at many dinner tables.”

Because this is, at its heart, a fried chicken restaurant, the kitchen was built specific to that essential task of frying chicken. Boasting fry-

ers large enough to fry 24 pounds of chicken in five minutes, warmers that circulate hot air to keep the chicken crisp yet moist, and other details that make the kitchen “chicken friendly,” The Chicken Shack is, indeed, perfectly designed to execute the best chicken possible.

With signature dishes including Buckets O’ Chicken, the menu offers Jim’s delicious fried chicken, Shack Fried Chicken Tenders, and wings, all of which display his love for fried chicken. Not to mention that famous way he has with food and creating an experience.

“There’s nothing more seemingly basic than a box of chicken, but it’s a meal that is designed to be shared with friends and family,” noted Madison. “He loves creating dishes that bring people together to break bread (or chicken), talk, and make memories.”

C-Bar

Making memories is also something to be done over a great cocktail, and the newly opened C-Bar adjoining The Chicken Shack is just the place to enjoy a drink and watch the sunset. An upcycled shipping container, C-Bar—or “Container Bar”—has a casual vibe with seating on both sides, with a large end space for walk-up drinks.

“The urban style gently contrasts with the Great Southern Cafe’s shaker cottage, so it feels like a new and exciting space for guests to experience,” Madison noted.

Offering the same menu and specialties as The Great Southern Cafe, C-Bar focuses on great cocktails like mojitos and famous food items like Grits a Yaya, though the bar also boasts a carefully curated lineup of craft beer that highlights the local Southern craft beer industry.

“C-Bar is a fun, low-pressure bar that allows guests to choose their experience,” said Madison. “Whether they’re grabbing a seat and unpacking their day or walking up to the to-go window, order-

ing a drink, then exploring the town or beach, guests will love the opportunity to enjoy the C-Bar.”

The Chicken Shack and C-Bar are both located at 87 Central Square, Santa Rosa Beach. The Chicken Shack is open daily 8 a.m. to 8 p.m. and reservations not accepted. For more information, visit www.thechicken-shack.com. Find the C-Bar at online at www.thecbar.com, service runs from 11 a.m. to 9 p.m. daily.

North Beach Social | By

Liesel Schmidt

A whale of a tale

SANTA ROSA BEACH – Coming over the bridge into Santa Rosa Beach, the view of all that lies before you is breathtaking: the sky, the water, the absolute majesty of nature. And as your eye explores the skyline, it lights on one particular burst of color that seems to demand attention: A massive depiction of a Rice’s Whale, seemingly swimming up toward the clouds. But this is no ordinary whale, and the story behind it is no ordinary tale. It begins, in fact, with a dream shared by an artist and a chef, using an unconventional canvas for this incredible work of art that embodies the uniqueness, the unconventional spirit and beauty of the 30A community.

And so we begin at the beginning, when artist Andy Saczynski approached Dan Tinghitella, the COO of Jim Shirley Enterprises, about an idea to create a life-size whale art installation. Tinghitella, in turn, mentioned it to Jim Shirley, who was preparing to open his new restaurant, North Beach Social. The result was a collaboration between the two men that brought Saczynski’s vision to life and

gave Shirley’s new venture a wow-factor unlike anything in the area.

“Jim has been supporting Andy’s work for years, so he felt confident that whatever went up on the wall would be breathtaking,” explained Madison Shirley, director of Brand & Storytelling for Jim Shirley Enterprises. “What makes this particular installation remarkable, though, is its ability to embody Jim and Andy’s passions and aspirations for the local community. It’s not only a beautiful piece of artwork, but it’s also a message of preservation of the natural world. Rice’s Whale is just one example of endangered species – some still undiscovered – that make the Gulf Coast the slice of heaven that it is. Engaging with locals and visitors alike in such a beautiful statement is sure to leave guests thinking about how they can positively impact their community and world.”

Having created other pieces for Jim’s restaurants, Saczynski knew that the collaboration would be well matched. And, given North Beach Social’s location, the installation seemed a natural fit.

Photos by Lori Saczynski

“When thinking through the piece’s placement, there was no better spot than North Beach Social,” Madison contended. “Not only does it make a dynamic backdrop for our guests and events, but it is a fantastic way to welcome visitors coming across the bridge into Santa Rosa Beach.”

As a restaurant whose space is designed to bring people, families, and artists together in a daily celebration of good food, the local community, and the stunning Choctawhatchee Bay, North Beach Social is a concept whose aesthetic – and ethos – perfectly assimilates Saczynski’s work.

“This piece fits nicely into our vision, from the reclaimed materials used in making it to the symbolism of instruments and schools of fish across the whale’s body,” Madison explained. “It’s a taste of what makes Santa Rosa Beach beautiful and North Beach Social so special.”

Delivering his materials to the restaurant property on Feb. 8, 2022, Saczynski began the actual construction and installation of the piece the next day. After cutting, layering, placing and carrying pieces of plywood up scaffolding to create the whale and then painting it with spray paint and house paint, Saczynski spent a total of 55 hours on his masterpiece. At completion, the whale measured 30 feet wide and 12 feet tall, using a total of 800 pounds in materials.

But why this particular whale? As he began planning his piece, Saczynski came across an article about a whale he had never heard of called Rice’s Whale, named after Dale W. Rice. It was Rice who first published evidence that Bryde’s whales are present in the Gulf of Mexico in 1965, thus earning him the namesake. According to NOAA Fisheries, Rice’s Whales are members of the baleen whale family Balaenopteridae. Fewer than 100 individual whales remain, making Rice’s Whales one of the most endangered whales in the world. Consistently located in the northeastern Gulf of Mexico, Rice’s Whales are the only resident baleen whale in the Gulf of Mexico and are most closely related to Bryde’s whales.

“After finding out that these spectacular whales call our part of the Gulf home, it just made sense to use them as the inspiration for the piece,” said Saczynski.

With its whimsical style and imaginative conception, the whale is a benediction on the restaurant, a welcome to its guests, a reminder of just how special a place the 30A community is and what an invaluable gift it has in its natural surroundings.

North Beach Social is located at 24200 US-331, Santa Rosa Beach. Open Monday through Friday 11 a.m. to 9 p.m., and Saturday to Sunday 8 a.m. to 9 p.m. No reservations are accepted. For more information, visit northbeach.social.com or call 850-622-8110.

Goatfeathers | By Lauren Sage Reinlie

A distraction from the business of life

In 1988, when Pat Miller opened a seafood market with a small cafe upstairs, it was one of only a handful of restaurants in South Walton. Today, Goatfeathers ranks as one of the longest-standing establishments in the area, which now boasts hundreds of dining choices.

Goatfeathers didn’t have its name back then, though. At first, the little cafe on the second floor of the seafood market was aptly named Over the Market Cafe. Miller came upon the Goatfeathers name while traveling to Austria. He discovered a quote from 1913 by a man named Ellis Parker Butler: “Goatfeathers are the distractions, sidelines, and deflections that take a man’s attention from his own business and keep him from getting ahead.”

That’s what Miller wanted his spot to be: a distraction from the business of life.

Thirty-four years later, Goatfeathers supplies some of the freshest seafood in South Walton and offers guests a little spot to let loose and enjoy life. Miller, now 76 years old, is still the first one in the market almost every day. He butchers almost all the day’s catch himself.

“And let me tell you, he shows no signs of slowing down,” said Patrick Barrilleaux, Goatfeathers’ general manager.

The original Goatfeathers Restaurant and Goatfeathers Seafood Market is located in Blue Mountain Beach, but the company now

“We have unlimited access to the freshest fish, straight off the boat.”

~Patrick Barrilleaux, GM

has two additional seafood markets, one in Seagrove Beach and one in 30Avenue, which has a sidewalk cafe as well. The markets provide fresh fish to local customers, including private chefs and some restaurants, but the Goatfeathers restaurants always come first, Barrilleaux said. “We have unlimited access to the freshest fish, straight off the boat.”

Grouper is their most popular selection. At lunch, diners can order it as a sandwich. At dinner, it comes in an oversized portion, grilled, fried, or blackened. They serve fresh, never frozen, diver scallops – a rarity in the area. Daily local catches are available, as are blue crab and even Norweigian salmon, which are also available at the seafood markets.

Barrilleaux said he is proud of their fried shrimp, which he thinks is the best in the area. At lunch, they serve the fried shrimp or fried oysters as a Po Boy, which comes on French bread straight from Louisiana, Barrilleaux’s home. Their steamer baskets include Alaskan snow crab and Colossal king crab. The Taste of Goatfeathers appetizer plate features boiled shrimp, fried oysters, smoked tuna dip, and a cup of seafood gumbo.

The menu branches beyond seafood and includes chicken, steak, pasta, and vegetables. Barrilleaux said they try to have something for everyone. He also noted their chef is always willing to try to accommodate any dietary needs or food allergies.

The restaurant has a full bar, with one highlight being the Hell Yeah margarita, made with tequila, agave nectar, fresh-squeezed lime juice, and a floater of Grand Marnier. (The story goes that a server once asked a customer if they wanted a shot of Grand Marnier on top, and they replied, “Hell yeah!” The name stuck.)

Dress is casual. As Barrilleaux said, come as you are and leave happy. It’s a bit of a motto for him.

“I like to think of this as my house,” he said. “I’m having a party at my house every night, and you are a guest in my house. That’s how we look at it.”

He noted that the restaurant usually closes around 9 p.m., but he will stay open later if it’s a busy weekend or holiday.

“I’ll serve until people stop coming,” he said. “I’m here to feed you. That’s my job. I’m from Louisiana; I can’t help it. That’s what we do. We feed people.”

Goatfeathers Restaurant and Seafood Market are located 3865 W. Co. Hwy. 30A in Santa Rosa Beach. The market is open from 9 a.m. to 6 p.m. The restaurant opens at 11 a.m. and closes around 9 p.m. The Seagrove Beach market is located at 4042 E. Co. Hwy. 30A in Santa Rosa Beach and is open from 10 a.m. to 6 p.m. The 30Avenue market and cafe are located at 12805 U.S. Hwy. 98 East in Inlet Beach and is open from 11 a.m. until around 8 p.m. Reservations are not accepted. Check out the menu and more at goatfeathersseafood.com or call 850-267-3342 for more information.

South of Philly | By

Michelle Farnham

Slingin’ cheesesteak –and more – like never before

SANTA ROSA BEACH – You might have been to South of Philly before (or perhaps you drove right past it on 393, too focused on getting to the beach), but you haven’t been to this South of Philly.

New owners Patrick and Kari Miller, who purchased the 13-year-old sandwich and salad shop in February, have been rolling out enhancements, drawing from their extensive fine dining restaurant backgrounds.

“This was the first restaurant we ever ate at when we moved here seven years ago,” Patrick said. “Our background is more fine-dining, but we saw this type of restaurant as a good model for this area for the future. It’s one of the few affordable places in the area that we can all eat at: locals, families, visitors.”

“About 80% of our business is locals,” Kari added, saying their lunch specials from 11 a.m. to 3 p.m. are wildly popular. “We’re

not trying to change anything about the food here, only enhancing certain things and adding more to the menu. We kept all the stars.”

Of course the brightest shining star of any place named “South of Philly” would have to be that most Philadelphia of hoagies: the cheesesteak.

“We hear it all the time: our cheesesteaks rival anything in Philadelphia,” Patrick said. “It’s all about the roll, and we use the Amoroso’s Roll, which we bring in straight from Philly. It stands

“We hear it all the time: our cheesesteaks rival anything in Philadelphia.”

~Patrick Miller, co-owner

Photos by Michelle Farnham

up to the juice, it’s not dense, crisp on the outside and soft on the inside. And once you have our cheesesteak with our hot pepper relish, you’ll never want another one without it – as long as you can handle the heat!”

“It’s cooked perfectly, and the bread holds up perfectly, even as a to-go order,” Kari said, noting that more than half of their business is takeout, making it a great option for a meal at the beach. The Millers have partnered with 30aGrubtogo to offer local delivery, as well.

While cheesesteak is certainly the signature, the gyros, meatball subs, and monster salads are very popular, too. Burgers are offered old-fashioned style, BBQ Bacon, Mexicali or kid-sized.

“I’d put our burgers up against any burger in the area,” Patrick assured. “Each one is hand-pattied, two 4-ounce patties, so it’s a half pound of meat!”

Sides include the crinkle-cut fries with a secret seasoning blend that features Old Bay, impressively sized onion rings, and the revamped sweet potato fries that border on dessert with their cinnamon-sugar coating.

Or try something new-to-you with Aunt Helen’s Beans, a holdover from the original owner’s family recipe, featuring pinto and lima beans with ground beef, bacon, onions and a sweet barbecue-type sauce.

“Some people don’t want baked beans all the time, and a lot of people come here for the fries, but once people have it, they love it,” Kari said. “It’s not your average bean.”

Don’t sleep on the South of Philly signature sauce, either, a mayobased sweet and spicy concoction that can be ordered on the side.

The dining room has seen some changes under the Millers as well.

“I’m an ‘80s kid, so everything you see on the walls, you’ll appreciate in some way, and anything on the wall that’s been signed is legit,” Patrick said, gesturing toward an image from the original “Karate Kid,” which he said today’s teenage customers think is from the franchise’s TV reboot “Cobra Kai.”

A new wall of banquette seating brightens up the space, while the complex has an outdoor seating area available to diners, complete with shade umbrellas, all made possible by friends and former colleagues of the Millers.

As a U.S. Army combat veteran himself, Patrick is also developing a Hall of Heroes to honor friends and family who have served, including dear friends lost in Iraq. Look for a special guest appearance by fellow Memphis son Elvis Presley.

South of Philly is at 1598 S. Co. Hwy. 393, just north of Gulf Place. Hours run 11 a.m. to 8 p.m. Monday through Saturday, but check in on holiday weekends for extended hours, possibly including Sunday service. Reach them by phone at 850-622-1055 or visit www.southofphilly30a.com.

Liesel Schmidt

Going to the Grove

SANTA ROSA BEACH – While opening a restaurant in the midst of a pandemic and the resultant shutdowns may be an incredible leap of faith, for owners Clint Machamer and Sean Merideth, the uncertainty was worth the risk in the face of reward. Open since May of 2020, The Grove 30A has become a local hotspot for casual beach dining, focusing on brunch, small plates, specialty sandwiches, and elaborate charcuterie boards. And then there are the branded buns – literally branded with a hot iron to imprint them with the restaurant’s logo.

“We wanted to create a comfortable and casual space to enjoy good food and great drinks,” said Merideth. “We love being able to see people enjoying the space and atmosphere, so I’d say atmosphere is one major thing that sets us apart from other restaurants in the area. The atmosphere is laid back casual chic, family and ‘fur baby’ friendly. People also appreciate being able to find a place that’s out of the ordinary, with food that is flavorful,

fresh, and different, in a place like this, with views like we have. We’re primarily an outdoor dining space, and we regularly host live music, so people love to come here and listen while they dine or enjoy a drink.”

Offering favorites like the Grove Burger, The Grove 30A proves that even a burger gets their special treatment. Featuring 75/25 ground beef topped with melted American cheese, spicy arugula,

The Grove 30A | By

“We’re primarily an outdoor dining space, and we regularly host live music, so people love to come here and listen while they dine or enjoy a drink.”

~Sean Merideth, co-owner

crisp bacon, pickles, tomato jam, and Grove burger sauce nestled on a toasted brioche bun, this handheld will require both hands to wrap around its beefiness. For lovers of the classics, The Grove’s Cuban hits all the right notes: smoked pork, prosciutto, pickles, and mustard piled onto a hoagie before being pressed for even greater flavor. For a more refreshing, light dish, the Seared Ahi Tuna Tacos are a must. Seared ahi tuna, avocado, cucumber, ginger, and toasted sesame seeds all come together in harmony in a flour tortilla and are finished with wasabi aioli and ponzu.

For a great start to the meal, bacon-wrapped dates take top billing, while black bean hummus throws convention to the wayside. Snapper ceviche brings a bright simplicity to one of the area’s best fish.

Brunch welcomes the day with Eggs Benedict, featuring seared prosciutto and perfectly poached eggs cradled by a toasted English muffin with a tangy citrus hollandaise sauce, accompanied by home fried potatoes. For a more decadent take on French toast, The Grove makes theirs using thick-sliced brioche, topped with seasonal fruit and house made bourbon maple syrup. Avocado toasts offer a healthy option, with smashed avocado, pickled red onion,

crumbled feta, and basil on toasted sourdough bread.

What has made – and kept – them successful is, of course, the quality of the food and their attention to detail. “We make many of our items in house, a few examples being our Grove burger sauce, tomato jam, and apple chutney,” said Merideth, who, along with Machamer and a couple young cooks, are responsible for the magic that comes from the kitchen, including the ordering, the prep, and the cooking. “Together, we have over 30 years of restaurant experience and knowledge, and every day, we learn something new,” said Merideth.

What keeps Merideth and Machamer going is, of course, their guests. “Our favorite thing about owning a restaurant is the reward of seeing satisfied guests and returning customers,” said Merideth. “It’s not easy and can be extremely stressful, but it’s rewarding.”

The Grove 30A is located at 3375 County Road 30A, Santa Rosa Beach. For more information, call 850-660-1594 or visit their Facebook page facebook.com/thegrove30a. Reservations accepted. Open Tuesday through Thursday 3 to 9 p.m.; Friday through Saturday 10 a.m. to 10 p.m.; Sunday 10 a.m. to 3 p.m.

NEAT Tasting Room

|

By Sarah Murphy Robertson

Shared plates and shared experiences

ALYS BEACH – Making memories over a meal is a big ingredient in the pleasure of dining out. At NEAT Tasting Room in Alys Beach, sharing plates only further enhances and explores the dining experience.

Since March of 2021, Chef Kevin Cavanaugh has served as executive chef for NEAT Tasting Room. Cavanaugh worked in kitchens all over the South from Clearwater to Savannah before the last decade plus as executive chef in the Low Country and Raleigh, NC.

Growing up, Chef Cavanaugh’s parents owned a tavern and you could say this means “serving up” food memories are in his blood. Chef keenly remembers wafts of oxtail and corned beef as his

mother cooked their homemade soups for the restaurant. Paying attention to how aromas affect a dining experience became second nature to him and still informs his approach as a chef.

Now he deftly oversees the dynamic intersection between his food’s flavor and aroma and the expertly-spun cocktails and curated wine list at NEAT.

The Tasting Room’s menu is composed of snacks, shareable plates and carefully-layered charcuterie boards. Year round, The Tasting Room’s food and beverage offerings are ever-changing.

“We have moved away from the comfort foods we offered this

Continued on page 40

past winter. Summer is a season for dishes that are crisper and lighter,” Chef explained. “Yes we are very fluid with the menu - keeping it fresh and seasonal; we also make it fun.”

Using aromatics like lemongrass, herbs, and edible flowers as less-predictable drink components, Chef Cavanaugh works with the knowledgeable bartenders at NEAT when crafting new menus.

“We offer a Nicaraguan rum that has been filtered using volcanic rock, for example,” he shared. Choosing to echo those clean flavors with an ice-cold ceviche brimming with gulf seafood, brings a diner’s palate to a specific place and time. Sips crafted from fresh rosemary and grilled pineapple or charring the rind of a Grecian cheese, are other ways NEAT adds unexpected flavor to more familiar ingredients.

Since NEAT is both a retail shop for artisan spirits and wine as well as a cocktail bar and restaurant, they are in a great position to share what they know with customers and guests. Theirs is a creative team who is well-versed in their craft.

“Everyone here takes a lot of pride in what they do,” Chef emphasized.

While the menu at NEAT is absolutely thoughtful, unique, and elevated, you will also see familiar favorites like deviled eggs, pimento cheese, and even boiled peanuts offered. Though focused on showcasing innovative pairings, they always aim to stay accessible and focused on well-balanced flavors.

Along with striking Alys Beach as their backdrop, the “secret sauce” at NEAT is one their chef learned many years back at a tavern: bring people together sharing food and drinks and that experience will always be memorable.

Located at 11 North Castle Harbour Drive in Alys Beach, NEAT does not take reservations. NEAT Bottle Shop is open from noon to 10 p.m. Tuesday to Saturday and NEAT Tasting Room is open from 2 to 10 p.m. Tuesday through Saturday. For more information on their current menu selections visit, www.alysbeach.com/neat or phone them at 850-213-5711.

NEAT Tasting Room continued from page 38

South Walton

DATES to Wine& Dine

February

Sandestin Gumbo & Bloody Mary Festival

Feb. 17-18, 2023 – Baytowne Wharf

www.sandestingumbofestival.com

Bourbon Beer & Butts

February 2023 – Alys Beach

www.30awinefestival.com

30A Wine Festival

February 2023 – Alys Beach

www.30awinefestival.com

Taste of the Race

February 2023 – Seaside

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

April

Chi Chi Miguel Weekend

April 2023 – Miramar Beach

www.chichimiguel.com

Sandestin Wine Festival

April 2023 – Baytowne Wharf

www.sandestinwinefestival.com

South Walton Beaches

Wine and Food Festival

April 27-30, 2023 – Grand Boulevard

www.sowalwine.com

Destin Charity

Wine Auction Weekend

April 28-29, 2023 – Grand Boulevard

www.dcwaf.org/auction

South Walton Beaches Wine & Food Festival

May

Tequila & Taco Fest

May 2023 – Baytowne Wharf

www.sandestin.com/things-to-do/events/tequila-taco-fest

Digital Graffiti

May 2023 – Alys Beach

www.digitalgraffiti.com

October

Eggs on the Beach

Eggfest Grilling Competition

Oct. 15, 2022 – Seascape Resort

www.eggsonthebeach.com

Baytowne Wharf Beer Fest

October 7-8, 2022 – Sandestin

www.sandestin.com/events/detail/baytowne-beer-festival

November

Harvest Wine & Food Festival

Oct. 13-16, 2022 – WaterColor

www.dcwaf.org/events

Rosemary Beach Uncorked

Nov. 5, 2022 – Rosemary Beach

www.rosemarybeachuncorked.com

Seeing Red Wine Festival

Nov. 10-13, 2022 – Seaside

www.seeingredwinefestival.com

Bourbon Beer & Butts

Sandestin Gumbo & Bloody Mary Festival

Harvest Wine & Food Festival

Taste of the Race

On tap: fun, food and fireworks!

MIRAMAR BEACH – The Village of Baytowne Wharf, nestled north of 98 within the Sandestin Golf and Beach Resort, is a onestop locale for dining, shopping, recreation and live events. Where else can you attend a food festival, ride a zip line, update your wardrobe and eat Gulf-fresh seafood without having to move your car? The 2022 events calendar is jammed full of activities, according to Baytowne Events Manager Leighann Elliott, welcoming locals, visitors and resort guests alike.

Special dates: mark your calendar

Celebrate the Fourth of July at Red, White & Baytowne Monday, July 4 from 7 to 9:15 p.m. with live music from the Trest Richardson band, free kids activities and fireworks.

New to the schedule is Perfect Hues, the reimagined Baytowne Art & Food Fest, slated for evenings Sept. 2 to 4, and promises artwork to peruse, food trucks, fireworks and live music.

“We have revamped our Baytowne fan favorite Labor Day art event and added food trucks and local vendors and made it bigger and better!” Elliott explained. “Each evening from 5 to 10 p.m., stroll The Village streets as you browse a variety of artwork from local and regional artists, and savor bites from some of the area’s best restaurants and food trucks. We love kicking off the fall season with such a unique, moonlit weekend!”

Billed as “The Best Beer Fest on the Coast,” the 14th annual Baytowne Wharf Beer Festival returns Oct. 7 and 8. More than 200 domestic and international craft beers will be sampled, all set to the sound of live music. Ticket info can be found at www.baytownebeerfestival.com.

“We are so excited for the Baytowne Beer Fest! We are just starting to work on our brewery line up, but we are excited to introduce some great food on Saturday for the first time,” Elliott added.

Those looking for a little spooky season fun are welcomed to Trick or Treat Street Monday, Oct. 31 from 6 to 8 p.m. Live music, a costume contest, and trick-or-treating all culminate in a fireworks show at this free event.

“This is personally one of my favorite events at The Village!” Elliott admitted. “All the merchants hand out candy, there is a costume contest at Coconut Kidz, and the night ends with a spooky fireworks show!”

Anyone ready to rock should mark their calendars for Tribute Weekend, held Nov. 4 to 6. A line-up of tribute bands will grace the plaza stage. Just bring your own seating – no cover charge required!

The holiday season kicks off with the 10th annual Sparkling Wine and Holiday Lights Saturday, Nov. 19, from 4 to 6 p.m. Village restaurants offer up appetizers to pair with more than 30 champagnes as carolers set the scene for a sneak peek of the tree lighting. For ticket information, visit www.baytownesparklingwinefest.com.

Continuing the Thanksgiving weekend merriment, the free Here Comes Santa Claus event from 6 to 9 p.m. on Saturday, Nov.

The Village of Baytowne Wharf | By Michelle Farnham

Baytowne Wharf Beer Festival

26, welcomes that jolly old elf to light the village tree, along with face-painting, kids crafts and fireworks.

recurring entertainment

Boomin’ Tuesday, Baytowne Wharf’s fireworks extravaganza, lights up the sky every Tuesday at 9:15 p.m. through Aug. 9, and now features a DJ dance party on the events plaza starting at 7:15 p.m.

The Wednesday Night Concert Series brings live music to the main stage every Wednesday from 7 to 9 p.m. through October. It’s the perfect opportunity to grab some takeout, set up a chair and enjoy the cooler evening temps under the setting sun.

“Fly Guy” Ben Merrell performs his fly-board show over the lagoon Thursdays through Aug. 11, with free shows at 6:30 and 8:30 p.m. Or catch the Sunday Cinema – featuring movies like “Encanto” and “Clifford The Big Red Dog” – on the events plaza lawn Sundays at 8 p.m. through June 26.

The champagne starts flowing one evening a month for Bubbly Baytowne, featuring free champagne and shopping throughout the village. Guests 21 and older check in by the fountain to receive a complimentary glass and map starting at 5 p.m. Upcoming dates include Thursdays, Aug. 18, Sept. 15 and Oct. 20.

The Village of Baytowne Wharf is located at 9300 Baytowne Wharf Blvd., Miramar Beach. For more information, visit www.baytownewharf.com.

Baytowne Wharf Beer Festival

Here Comes Santa Claus

Perfect

Ovide | By Michelle Farnham

Instagrammable moments you can taste

SANDESTIN – When Hotel Effie opened in February of 2021, it brought with it three new food and beverage opportunities: The Lobby Bar, Ara Rooftop Pool & Lounge, and Ovide, the hotel’s year-round fine dining restaurant.

The menu at Ovide comes from the mind of five-time James Beard nominee Hugh Acheson, 2012 winner of Best Chef Southeast and an alum of Bravo’s “Top Chef” series.

The food coming from the Ovide kitchen combines Gulf coast cuisine with Acheson’s Southern sensibility, then takes it to the next level by adding a French twist. Jesus Pacheco, director of food and beverage of Hotel Effie, said their food is really making waves.

“It’s unique in style; a trendsetter in this area,” Pacheco said. “Whether you’re proposing to your fiancé, or having a night out with the girls, it fits.”

Eats and drinks

Owner and developer Tom Becnel named Hotel Effie after his grandmother, and the Ovide name was borrowed from his grandfather.

“Effie was the ultimate host, her place was the place to be,” said Nova Winfield, assistant hotel marketing director. “We have really embodied that here.”

No place is that link to the past more evident than in Effie’s Biscuit, a menu staple made with salted butter and sorghum, using the actual family recipe.

From the starters menu, Pacheco pointed to the chargrilled octopus as a favorite, with its avocado, jicama and small chili salad.

Continued on page 48

Ovide continued from page 46

“To me, it’s something you would never expect and the taste sticks around with you till your next bite,” he said. One of the biggest brunch-time sellers is the farm egg with crispy rice, served with kimchi, spring onions and oyster mushrooms.

dinner when Acheson is in town. Future plans include wine dinners and beer tastings as well.

Speaking of libations, the bar program at Hotel Effie was created by award-winning mixologist Kellie Thorn, always using fresh produce and house-made juices.

“We’ve made it our focus to be able to do those craft cocktails, and have bartenders that can really craft something specific for you,” Pacheco said, adding that the menu changes at least four times a year.

Stepping into an “aww”

“This dish is thinking outside of the box and describes the culinary aspect of Hugh. It gives you the appreciation of our local cuisine,” Pacheco said.

From the dinner entree menu, he assured diners that Ovide’s pan-roasted snapper with bok choy and Thai chili is unlike anything you’ve had along the Emerald Coast.

“It makes your mouth water, to be honest! It’s our twist on a dish you’ll find everywhere around town, but it gives you that Ovide experience,” Pacheco said.

Beyond the breakfast, lunch, dinner, and kids menus served seven days a week (brunch on weekends), Ovide takes things further yet, welcoming guests to the immensely popular Saturday jazz brunches, special holiday meals, and the occasional celebrity chef

The family ties continue in the décor, as Sara Becnel, GM of Sandestin Resort, hand-picked every detail in the restaurant. This marriage of fine dining and fine décor has been called “romantic” and even “sexy” – especially after the sun goes down. Here you’ll find rich, dark woods, warm lighting, and a dramatic floral ceiling mural that might stop you in your tracks.

“Sara took her time to create Instagrammable moments throughout the hotel to encourage people to notice the details – like our ceiling,” Winfield explained. “During brunch it’s a homey, family vibe. At night, it’s hopping, the music is good, the lights are down, the smells coming from the kitchen are amazing. It’s the place to be seen.”

Ovide is found on the ground floor of Hotel Effie, located at 1 Grand Sandestin Blvd., Miramar Beach, within the Sandestin resort. They take reservations and are open year-round for all meals, including weekend brunch. Visit them online at www.hoteleffie.com/dining/ovide or call 850-351-3030.

“During brunch it’s a homey, family vibe. At night, it’s hopping, the music is good, the lights are down. It’s the place to be seen.”

~Nova Winfield, asst. marketing director

Seagar’s Prime Steaks and Seafood

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By Lauren Sage Reinlie

Steakhouse standards, seasonal surprises!

Diners who step into Seagar’s Prime Steaks and Seafood know immediately they are in for something special for the Northwest Florida area. The dark wood floors and candlelit tables. The live pianist and the sharply dressed and exceptionally attentive staff. The mouth-watering aromas wafting out of the open-air kitchen.

But beyond that, Seagar’s seeks to really set itself apart, offering their award-winning steakhouse experience with some extra surprises inspired by some of the best restaurants in the world. The staff regularly hears diner feedback comparing their experience at Seagar’s to cuisine trendsetters in major cities across the country.

“That shows me what we are doing is being received very well,” Executive Sous Chef Fleetwood Covington said recently. “I’m always focused on: how can we push Seagar’s forward? How can we continue to separate our restaurant from what everyone else is doing?”

Seagar’s opened in Hilton Sandestin in 1998. The AAA 4-Diamond steakhouse has been stacking up awards ever since.

Every steak from the New York strip to the filet to the cowboy rib-eye is prime-cut and hand-selected by the chefs. Grouper, snapper, and oversized shrimp are all sourced locally from the Gulf of Mexico.

The foie gras special changes each week. Popular menu items include the seafood tower and shareable classic sides like mashed potatoes and a decadent macaroni and cheese.

Their Dover sole was featured on the Food Network’s show “The Best Thing I Ever Ate!” The fish is filleted table-side in a delicate dance that removes all the bones without breaking the meat of the fish at all. Then it is sautéed in butter, capers, and lemon.

Seagar’s Prime Steaks and Seafood continued from page 50

Other table-side favorites include the Caesar salad and the bananas foster.

The restaurant offers over 600 labels of wine and recently earned a two-glass award from Wine Spectator magazine. A revisioned cocktail menu is in the works, as well.

Alongside these high-quality steakhouse staples, Covington aims to bring some surprises to seasonal menu options, desserts, and especially presentation.

“Because we have such a good and long standing reputation, I really have the freedom to create unbridled,” he said. “I don’t have a lot of restrictions on what I can and can not do.”

One dessert that is currently in production is one inspired by some of the trends in high-end dining at restaurants like Alinea in Chicago. Vibrant sauces are presented straight onto the table, using liquid nitrogen. The splattered effect looks something like a Jackson Pollock painting.

“You do come to Seagar’s and expect the mashed potatoes and the prime steaks, so it’s a very easy space for me to try to shock people as well,” he said. “That experience of helping people discover something new, it’s fun and very rewarding.”

Covington came to Seagar’s in 2017. He had trained as a concert pianist all his childhood, practicing eight to 10 hours a day. After high school, he went to the South of France to perform. He planned

~Executive Sous Chef Fleetwood Covington

to stay one week and ended up staying for years, touring all around Europe, performing, as well as eating delicious, new foods.

One morning, he woke up and knew he was burning out. He came home to Fairhope, Ala., looking for something new and found a role at Seagar’s as a part-time pantry cook. He quickly realized he loved the art of cooking and devoted himself to the craft as passionately as he had piano. He studied under chefs with Michelin-Star and 5-diamond experience, giving him a high-caliber education without leaving the restaurant. Now he regularly researches new techniques being used at the highest rated restaurants in the world.

“I love figuring out how to provide an experience people can’t get anywhere else or nowhere close to here at least,” he said. “The whole thing has become an obsession.”

Seagar’s Prime Steaks and Seafood is open Tuesday through Sunday from 5:30 to 9 p.m., and is located at Hilton Sandestin Beach Golf Resort & Spa at 4000 Sandestin Boulevard South, Miramar Beach. The restaurant can be reached at 850-622-1500. Reservations are required. Learn more at seagars.com.

“I love figuring out how to provide an experience people can’t get anywhere else or nowhere close to here at least.”

Restaurant Paradis | By Pam Windsor

Fine dining and wining

ROSEMARY BEACH – Restaurant Paradis has a warmth and elegance that welcomes guests as soon as they walk through the door. This fine-dining restaurant, led by Executive Chef Mark Eichin and his talented culinary team, is a local favorite for its unique approach to coastal cuisine, as well as its popular wine and dinner pairings. Everything on the menu is fresh and new, with locally sourced ingredients.

“I like to try to buy local as much as possible because it supports mom and pop shops, as well as the local economy,” Chef Eichin said. “And also, why do I need to get tomatoes from California if I’ve got them growing right here and they taste even better? We also make everything in-house, like all of our stocks. When we’re in our busy season, I re-prep the entire menu from scratch every single day.”

The menu often changes depending on what’s in-season, but there are some mainstays that are usually available. Those include dishes like diver scallops, tuna tartare, beef & blues cheese tortellini, and Chef Eichin’s award-winning cast-iron filet seared in duck fat with lobster tail tempura.

Eichin, who has been with Restaurant Paradis since the beginning, credits an attention to detail for the success of most dishes. But he also has a vast and interesting food background that tends to

influence many of his creations. As a military brat (both his parents served in the Air Force), Eichin grew up living all around the world where he got to sample many different types of cuisine.

“Why do I need to get tomatoes from California if I’ve got them growing right here and they taste even better?”

~Executive Chef Mark Eichin

“I was actually born in England, my oldest brother was born in Germany, and my little brother was born in Texas,” he said. “Then, when we came back to the states, we went from Texas to Georgia to East Tennessee. My dad was always a foodie from living in Europe, so we were exposed to quite a bit of different types of food.”

His mother grew up on a farm in Minnesota, made a lot of homecooked meals and taught him the value of using fresh ingredients.

“I used to always love being in the kitchen and cooking with my mom. My philosophy is that cooking is like the wheel: everything’s already been done. So, I’m not trying to reinvent the wheel, just take as-

pects of it, along with influences from a little bit of German or English or finding a dish I like and recreating my own way of making it better.”

He also values the creative input of others on his kitchen staff in trying new things for some of the specials on the menu.

Eichin enjoys collaborating when creating specific dishes to pair with different types of wine available.

“Our wine program is really, really, really incredible and I wish I could take a little bit of credit for that, but I can’t,” he said. “That comes from Michael Wood, our general manager. I’ll sit down and figure out what our main wines are by the glass, then I’ll start building things off a round to accommodate them. You always want one thing to complement another.”

It’s made Restaurant Paradis a popular stop for wine enthusiasts.

Chef Eichin is proud to be part of the amazing group that’s so dedicated to creating a one-of-a-kind experience that keeps guests coming back again and again.

“The one thing I’ve always loved about this industry is, it’s kind of an instant gratification type of deal. You don’t need anything to be said, you just walk around and see the smiles and people enjoying it and it makes the work you put in during the day all worth it.”

Restaurant Paradis is located at 82 S. Barrett Square, Rosemary Beach. The restaurant is open for dinner-only seven nights a week from 5 to 10 p.m. Reservations are required and can be made by calling 850-534-0400. For more information, visit www.restaurantparadis.com

The Oasis | By Michelle Farnham

Plant-based paradise

Editor’s note: The Oasis suffered a kitchen fire in February, forcing the temporary closure of restaurant operations. The team has been offering private meal service while renovations have been underway, with plans to reopen the dining room this summer. For updated reopening information, visit them on Facebook at @theOasisSRB.

SANTA ROSA BEACH – The Oasis is a restaurant born out of unlikely circumstances. After deciding to go vegan, Amy Sievers – who co-owns the new eatery alongside Chef Divaldo “Junior” DeLima –was reteaching herself to cook during the pandemic shutdown. She quickly realized she had nearly zero options to dine out in South Walton, and somewhat accidentally began an in-home business.

into this,” Amy said, gesturing around her new space. “My first delivery was Dec. 5, 2020, by the end of January I was looking for a bigger kitchen, and by April I had purchased this place. It grew really fast.”

A menu to satisfy every diner

Amy is trying to break out of the stereotypical black bean burger box, and give vegans, vegetarians, and food allergy customers some actual variety in their menu options.

“I don’t think a lot of people realize how many around here are vegans or have food allergies that make it hard for them to go out to eat safely,” she said. “It’s really cool to hear people say they feel seen. So many restaurants, they might have one vegan item and then you can’t even get any of the sauces.”

Looking at the menu, with dishes such as the scallop linguini, Moroccan-spiced burger, or the quesadilla with sausage and cheese, you might not think The Oasis is a vegan restaurant, but Amy assures the food is 100 percent plant-based.

“I started making a lot of food and offering it to friends, because I didn’t want to waste it. That turned into a meal delivery program for vegans and people with food allergies, which then quickly turned

“For some of the meats, we use a vital wheat gluten mixture or a soy-based product, but we do have menu options that avoid gluten and soy,” she explained. “We use the Impossible Burger here mixed with lentils. We try to stay heart-healthy and avoid oils and salt as much as possible.”

“We don’t want to be the weird kale salad place where non-vegans think the only thing to order is a beer.”

~Amy Sievers, co-owner

Vegan cheeses – which come in a variety of flavors including “goat cheese” – and vegan sausages are usually pea protein- or coconut-based.

Food allergy safety is top of mind here, as well. Nuts are limited to desserts and the new brick oven pesto pizza, but are carefully segregated from other foods in the kitchen.

At the same time, her goal is to be a vegan restaurant that appeals to non-vegans, too.

“We don’t want to be the weird kale salad place where non-vegans think the only thing to order is a beer,” Amy laughed. “We want to be a place that everyone considers to be a foodie place that hits all meal preferences.”

The variety is certainly there: sushi stacks (made with smoked watermelon), lasagna, pasta, crostinis, brick-oven pizzas, meatloafs, burgers, and a brunch menu, along with the Elixir Bar. There you’ll find plenty of chic cocktails as well as non-alcoholic Kin Euphorics concoctions featuring herbs known as adaptogens and nootropics that are “engineered to encourage conscious connection.”

“If you like a nice blissful feeling but not anything alcoholic or mocktail, it’s a good-for-you type of drink,” she explained.

A different approach to dining

Amy and Junior are creating more than a restaurant, they’re building a quiet retreat from the hustle of daily life. You won’t find any screens shouting sports scores or blaring music too loud to talk over.

“We’re a place of connection: connect with yourself, your higher self, your friends,” she said. “We keep the music in the background. We want you to stay off a screen and connect with the person you’re with. When people get done eating, they can come out and sit by the fire and hangout.”

Table reservations have 3.5-hour block times, as Amy doesn’t want anyone to feel they have to rush through a meal.

“We’ve seen the reviews, and what we’re trying to do, people are getting. It’s pretty cool,” she said.

Future plans include a smoothie bar, morning yoga, private cabanas, swimming day passes, special holiday menus, and interactive private dinners.

The Oasis is located at 306 Bald Eagle Drive in Santa Rosa Beach. Open Tuesday to Friday for lunch, 11 a.m. to 3:30 p.m., and dinner 5 to 10 p.m. Saturday dinner is served 5 to 10 p.m. and Sunday brunch is 11 a.m. to 3 p.m. Peruse the menu or make a reservation online at www.theoasissrb.com or call 850-401-9149.

Emeril’s Coastal |

By Michelle Farnham

A seafood experience

SANDESTIN – Since opening nearly five years ago, Chef Emeril Lagasse’s Sandestin restaurant has rolled with the tide, you might say. When the world-famous chef made the decision to temporarily close the doors to all his restaurants during the thick of the pandemic, he and his staff used that time to rework and re-imagine. The former Emeril’s Coastal Italian became Emeril’s Coastal, they switched to a dinner service with Sunday brunch, and the tastes of the sea became the kitchen’s main focus.

“We have always wanted to be seafood-centric at Coastal,” Lagasse explained. “The pandemic gave us an opportunity to regroup and rethink the menu, dropping the ‘Italian’ and focusing more on the advantages of being on the coast with the Gulf of Mexico in our backyard.”

With Lagasse and his chef de cuisine Frank Szymanski both being coastal kids by birth, and with a gulf full of fresh seafood at their disposal, the transition was a natural one.

“We have the opportunity to create dishes with the freshest seafood available and Chef Frank has done an incredible job with the seafood concept and seafood specials. When you dine at Emeril’s Coastal, you are going to have ‘a seafood experience,’ enjoying the

freshest and most creative seafood dishes,” he said. “The guests have given very positive feedback.”

Both chefs are proud of their whole fish preparations, which are as much a feast for the eyes as the palate. Lagasse also pointed to the nightly special blackboard – which features a fresh catch like snapper, grouper or swordfish – and Bob Doyle’s Maryland Style Crab Cake, served with lemon butter and shoestring potatoes.

“We try to keep our menu pretty seasonal and our menu constantly evolves from one week to another,” explained Szymanski. “We print menus in-house so if mussels aren’t available, for example, we’ll do a dish with clams instead. We have so many repeat customers and they don’t want to eat the same thing every time, so we’ve got to keep it moving.”

Although there is a fine dining vibe at Coastal, they don’t take themselves too seriously. Halloween saw the waitstaff dressed in costumes, and special occasions are celebrated with freshly spun cotton candy and a festive flair.

Platters of oysters are celebrated three ways: raw with mignonette, chargrilled with Parmesan or baked with brie and bacon, or enjoy them over house-made spaghetti with garlic and cream.

“My team and I work hard every day to be the best restaurant with the freshest product,” Lagasse said. “We have some amazing local purveyors who provide us with the best seafood to provide our customers an experience that we are proud of.”

Those with a hearty appetite can tuck into the 22-ounce bonein prime ribeye, or for lighter fare, EJ’s Chop Salad with avocado, sweet corn and bacon is named for the famed chef’s son, EJ, currently studying to be a chef himself.

The party continues behind the bar, featuring house-made extracts and specialty cocktails. The staff is poppin’ bottles during Sunday brunch, including bottomless mimosas, frozen Lushies, alongside midday nosh favorites like Meril’s Eggs Benedict, lobster Benedict or the fried oyster omelet.

A special take-out menu allows diners to enjoy the tastes of Coastal on the go, including apps, entrees, sides, a kid’s menu and desserts.

Life outside the kitchen

Lagasse is certainly known for more than the plates of food he produces; he’s a philanthropist at heart.

“This year, we are celebrating 20 years of the Emeril Lagasse Foundation,” he added. “We are looking forward to continuing to provide capital and programmatic support to organizations across

the nation through our Community Grants Program and our signature program, Emeril’s Culinary Garden and Teaching Kitchen.”

After missing out on several of their live events last year, Lagasse and his wife Alden were thrilled to be able to get back to the business of charity. The Carnivale du Vin returned in November in New Orleans; the Line, Vine & Dine in Fort Lauderdale in February; with more events populating the famous chef’s upcoming calendar.

“Alden and I are looking forward to coming back together in person for the Emeril Lagasse Foundation’s Spring fundraising events like the Chi Chi Miguel Fundraising Weekend here in Santa Rosa Beach,” he said. “Line, Vine & Dine and Chi Chi Miguel support incredible local charities in the Florida communities and we are so grateful for the continued generosity of the donors, sponsors and friends who make them possible.”

In between events and trips to check in on his eight other restaurants, look for Lagasse, Szymanski and their team on the line at Coastal, serving up that fresh coastal fare!

Emeril’s Coastal is located at 435 Grand Boulevard in Miramar Beach. Open 4 to 9 p.m. Wednesdays and Thursdays, 4 to 9:30 p.m. Fridays and Saturdays, and for Sunday brunch 10:30 a.m. to 2 p.m. Reservations are accepted; visit them online at www.emerilsrestaurants.com or call 850-608-7040.

Chef Spotlight | By Michelle Farnham

Frank Szymanski: Emeril’s Coastal

SANDESTIN – With a dining empire to run, Chef Emeril Lagasse relies on Chef de Cuisine Frank Szymanski to hold down the fort at Emeril’s Coastal. Chef Frank stepped out of the kitchen long enough to grab a cup of coffee and answer a few questions.

You’ve been at Coastal almost five years now. Share your resume.

I had previously been the chef de cuisine out of the company as well as sous chef for Chef Emeril at NOLA and Emeril’s Gulf Coast Fish House that was in Gulfport, Miss. I had history with Emeril’s, so when I found out they were doing something in this area, I was pretty excited to come down here. I no longer wished to live in New Orleans, and when I heard they were doing something by the beach, I said, ‘I’m in!’ ‘Do you want to know what it is?’ ‘Nope! As long as I’m at the beach!’

What sent you on the road to a culinary career?

I turn 40 this year. I started cooking almost 26 years ago, and people ask how that’s possible, and I say it’s because I started when I was 14. I had a job at a little mom and pop place in Pass Christian, Miss., and they paid me in a little bit of money and lot of food, and that’s how they got around the rules for the first year. You can’t get around that nowadays. We’ve had some younger staff and you have to give them certain breaks and there are things they can’t do, and I think, ‘When I was 14, they had me on the slicer, everything dangerous I could do, I was doing.’

I was a marine biology major years ago and made the transition. I was a chef at a restaurant in Gulfport, Miss., going to USM, when Katrina hit. No school, no job, everything kind of started over. I was in my 20s, almost done with my degree, and I said, ‘I’m going to go to culinary school’ and I went to Johnson & Wales.

Describe your culinary inspiration

I’m from Long Beach, Miss., spent a lot of time in New Orleans –both eating and working – so that’s played a very strong influence in the way I cook. I love Southern food, taking comfort foods and making them a little more refined, but where they still invoke a memory. I love when you eat something, smell something, and it produces a memory. I strive for that.

What is it like to lead an Emeril Lagasse kitchen?

A lot of people ask if it’s stressful working for Chef Emeril, and the answer’s no. It’s exciting. He gives me the opportunity to do what I want, as he does with all his chefs at his different restaurants. We want to make each restaurant different and put our own personal touch on it, so he allows us to have creative freedom. We’re special here because he’s here all the time since he lives here, and it’s a help. His knowledge, the way he teaches the cooks, it’s so nice having him in the house. The cooks actually miss him when he’s not here. The vibe is a little different when he’s in the house, the customers are excited because they can see him. But we work like he’s here no matter what.

What does a typical day look like?

For a restaurant that only does dinner and Sunday brunch, we’re here a long time before the doors ever open. Usually I open at 7 a.m., we start checking in orders, I talk to seafood purveyors and they tell me what they’ve got coming in. I look at the books for the night to see how many customers we have coming in and start creating the menu for the night. We do a lot of whole fish preparations and that’s a fun thing for me in the morning, to find the fish that I’m going to serve that night.

After that, I walk around tasting things. Once we get through the morning, the cooks start coming in between 1 and 2, setting up their stations, getting their mise en place together. Sous Chef Tommy Wachter and I start deciding who’s going to make what that night and go over it with the cooks. Usually Tommy, myself or Chef Emeril will make the specials with them, walk them through the dish, so when it’s service time, they’re ready. I’m so lucky to have the staff that I have. Since we’ve re-opened, we’ve retained most of our staff, which is tough to do in this environment. Whether we’re short-handed or not, they get the job done every day.

We have a fairly short service, we open at 4:30 and go until 9, 9:30 on Fridays and Saturdays. We’re busy enough that even seating at 9:30, we’re still cooking until 10:30 every night. In the summertime we get out of here at 1 in the morning and we do it all again the next day. A typical day here is pretty long, but we all have each other’s backs. On a normal dinner shift, we’ll have 12 people in the kitchen, plus Chef Tommy and myself. That goes up in the summertime. We’re a pretty tight-knit crew and it takes a lot to produce the kind of food we’re producing.

Tell us about your namesake dish, Frank’s Honey Butter Fried Chicken.

When I’m off work, I eat a lot of simple foods: tacos, pizza, fried chicken. A few years ago, a table asked me to make fried chicken, so I did and they loved it. They asked for it again, then another table, and it became this thing if you called a day ahead, you could get Frank’s fried chicken. During truffle season, I’d come out and shave truffles on it, and it became this very special thing. At least once or twice a week, someone was coming in for it, and we’d do different sides with it, just having fun with it.

When we re-opened and were trying to come up with a chicken dish, Chef Emeril said, ‘Just do your fried chicken! It will give people from out of town the opportunity to get it.’ We started and it sells very well. We do a 24-hour brine with a buttermilk wash with a ‘very secret’ spice blend in the flour. We drizzle a little honey butter on the top, and if someone wants truffles, we’ll do that too. It’s pretty yummy.

What is your favorite thing on the menu to cook?

That’s tough. It’s whatever I’m cooking at the moment, but I get excited about our fish dishes. We always have at least three Gulf fish that we can do different preparations: a grouper, snapper, swordfish, cobia, wahoo done broiled, seared in a cast iron skillet, grilled, fried. Each one has different sets with sauces and sides. I get excited changing up the sets, like a grilled set with a salsa verde with capers and soft herbs, local vegetables and a saffron orzo. The fish are the

same year-round, but switching things up because of the season, when it’s cold outside some Brussels sprouts or sweet potatoes or parsnips, those are exciting changes.

How was Emeril’s Carnivale du Vin in November?

All Emeril’s chefs from around the country go each year. In 2020 with Covid, we did a virtual event, and it just wasn’t the same, so this was the first year back. I had fun. I bought a beautiful 130-pound bluefin tuna loin, Osetra caviar, sea urchin, and made lobster oil with tarragon and smoked paprika, micro pickled vegetables. It was a very, very good dish and represented what we do here: super-fresh uni, beautiful caviar, a beautiful piece of fish. I don’t want to smother things with cream sauces – I love butter, it has its place – but we want to let the seafood speak for itself.

What do you like to do on your day off?

I love to fish, believe it or not. A lot of the fish we serve here are fish I like to catch in my own time. I try to get out 10, 15 times a year, at least. I grew up fishing on the Gulf Coast, I did a lot of in-shore fishing. As I got older, I started making more trips off-shore. Anything I can do that involves water, I’m in.

Other than that, I love movies. I was excited when the theater next door opened back up. A lot of times if I open and I get to sneak out of here at a decent hour, I’ll run next door and watch a movie. I love to read, but I try to do as much outdoor stuff as I can because I’m inside here so much.

Fish Out of Water |

By Laura Holloway

Entirely in their element

WATERCOLOR – Traditionally, a “fish out of water” describes someone found out of their element, but Fish Out of Water – also known as FOOW – is a palatable taste experience created by a kitchen staff found entirely in their element. Perhaps more of an homage to the restaurant’s commitment to seafood plucked fresh out of the water, the eatery’s name is topping everyone’s list of “must-eat” places on 30A.

Located at the WaterColor Inn, a St. Joe Hospitality property, Fish Out of Water offers sweeping views of the Gulf, and whether dining with family on vacation, celebrating a night out with friends, or enjoying the romantic gulf breezes with a special date, the restaurant offers just the right atmosphere for a memorable dining experience. And the menu, which features brunch, mid-day fare,

and dinner, offers creative twists on coastal favorites, living up to its promise of “authentic cuisine and impeccable flavors.”

Chef Wichuta Theamsuwan, or “Chef Jules,” leads the culinary charge as Fish Out of Water’s kitchen manager. Described by those who know her as a “passionate leader who works hard and expects the best,” Chef Jules works diligently to create a fresh, savory menu and maintain a hard-working, talented kitchen team. The plates traveling from kitchen to table at the restaurant are not only exquisite in taste, but beautiful in presentation.

Chef Jules said the best compliment she’s ever been paid about her food was, “Ooh! Looks so nice! Tastes so good!”

“I believe that we taste first with our eyes, and then with our mouths. So I want the experience to start even before your first bite or even before you smell the dish being served,” she said. “I make sure that my dishes reach our diners looking fantastic, and it is absolutely essential that they taste just as good as they look.”

do a lot to make it taste wonderful, but if it’s not fresh, there’s nothing you can do to save it. So, we would only serve our guests fresh seafood. If we can’t get it fresh, it’s not on the menu.”

Brunch is served from 8 a.m. to 2 p.m. daily and features such savory excursions as a Benedict (with a house-made English Muffin, poached egg, and hollandaise, and served with bacon, ham, or sausage and breakfast potatoes), citrus and herb cured salmon (on toasted sourdough with a boiled egg, capers, pickled red onions, roe, and Crème Fraiche), and the FOOWly Loaded BLT, made on toasted sourdough with smoked turkey breast, avocado spread, Cajun aioli, applewood bacon, vine tomato, and farm greens.

She chooses salt, herbs, and butter most in flavoring the food, and said, “At Fish Out of Water, we’re able to source such fresh seafood that it doesn’t require a lot more than that. We like to let the ingredients speak for themselves.”

Kristy McKinney, director of restaurants for St. Joe Hospitality, agrees that the freshness of the food is the most important aspect of the menu.

“Our restaurant is situated directly on the Gulf of Mexico, with views of the water, and people want to taste that experience as well as see it. We have fresh seafood delivered to our kitchen every day at Fish Out of Water, and we serve it in a way that lets the natural flavors shine. I like to say that with fresh seafood you don’t have to

A midday menu takes over from 2 to 4 p.m. for Happy Hour and offers Smoked Gulf Coast Fish Dip (with green tomato jalapeño chowchow, and house-made salt crackers), a Shrimp Salad Roll (on brioche with farm greens, pickled red onion, and tarragon mayonnaise), and a selection of specialty cocktails like the Horsefeather, made with Benchmark Bourbon, lime, ginger beer, Peychaud, and Angostura.

FOOW does not accept reservations and encourages diners to dress casually. The restaurant is open daily from 8 a.m. to 10 p.m. and to-go orders may be placed online for curbside pickup. Large groups and families are easily accommodated, and a children’s menu is offered for younger diners. Fish Out of Water is located at 34 Goldenrod Circle and can be reached by calling 850-534-5050 or by visiting www.foow30a.com.

“It is absolutely essential that (our dishes) taste just as good as they look.”

~Chef Wichuta Theamsuwan

Grayton Beer • Idyll Hounds

3rd Planet • Salty Oak • Odd Pelican

Cheers to beach beers!

EMERALD COAST – When it comes to local exports here on the gulf, fresh seafood might be the first thing you think of, but a growing number of brewers are looking to make a mark in the craft beer industry, too. Take a look at this roundup of five Florida Panhandle companies that have joined the brewski game. Most products are available commercially, at select bars and restaurants, or you can head to the tap room, pull up a chair, and if you’re lucky, talk with the master brewers themselves.

Grayton Beer Company

Always a hometown favorite, Grayton Beer Company is perhaps best known for its 30A lineup: the Beach Blonde Ale in the bright yellow can; the 30A IPA, which comes in at an ABV of 4.5% and an IBU of 70; or the 30A Rosé Gose, with its bright berry notes and salty/tart foundation. Don’t sleep on the 1890 Founder’s Ale, a rich, malty amber ale with a lively pine finish; the Staff Pale Ale, featuring a nose of lemon and orange; or the Fish Whistle IPA, a combination of floral, herbal and spicy flavors.

| By Michelle Farnham

The Taproom – which is both kid- and pet-friendly – is housed inside the 30,000-square-foot production facility. Hours during the summer season are Tuesdays from 10 a.m. to 8 p.m. with food trucks and trivia from 6 to 8 p.m.; Wednesday to Friday, 10 a.m. to 5 p.m.; and Saturday noon to 5 p.m. Grayton Beer Company is located at 217 Serenoa Road, Santa Rosa Beach. Contact: 850-231-4786, www.graytonbeer.com

Idyll Hounds Brewing Company

The folks at Idyll Hounds like a good pale ale – try the Divide and Conch’r (8% ABV), the Palapa Pale Ale, or the Boosh (a New England-style IPA). The Ghost Crab Pilsna is an easy-drinking Bohemian-style pilsner made with Saaz hops, while the Rosemary Saison Ale is a French farmhouse-style saison with soft spiciness and rosemary notes. For those who like a jolt of java, the Joe is porter-brewed with vanilla and coffee, packs a heftier ABV of 7.5%.

Most of those commercially available brews are also among the 22 beers on tap at the Taproom, open daily. There you might enjoy such fun finds at the Mustachio Sour, the Banana Chocolate Mousse Stout – which packs an impressive 9% ABV– or the Grapeful Opossum IPA

Idyll Hounds Brewing Company is at 845 Serenoa Road, Santa Rosa Beach. Contact: 850-231-1138, www.idyllhoundsbrewingcompany.com

Salty Oak Brewing Co.

With a brewery and tasting room in Panama City, Salty Oak Brewing Co. pours the likes of Island Time Blonde Ale, an easy-drinker at 36 IBU. Buckle up for their Bourbon Country Brand Stout, an imperial with an ABV of 15.2%; or keep things fruity with the Wanna Peach of Cobbler? fruited sour.

The Salty Oak tasting room is known for its daily specials like flight nights, discounts for military and first-responders, and food trucks and live music. The tap list evolves throughout the year, as does the bottle and can selection.

Visit Salty Oak Brewing Co. at 2337C St. Andrew’s Blvd., Panama City. Contact: 850-276-0706, www.saltyoakbrewing.com

3rd Planet Brewing Co.

Venture across the Choctawhatchee Bay to Niceville to find 3rd Planet Brewing Co. The taproom, affectionately known as The Mothership, is open daily. There you’ll find a wall full of beer options, visiting food trucks, and an outdoor area complete with live music stage and green space. On tap, sample the likes of their Dank Side of the Moon, a New England-style IPA; the Bear Creek Bramber with its nutty, toffee notes; or the Luminous Cloud, a hazy pale ale with a citrusy hop profile. For something completely different, look to the constantly evolving sequence of Fruited Sours, with new flavors available seasonally.

Find 3rd Planet Brewing Co. at 1400 E. John Sims Parkway, Niceville. Contact: 850-424-4257, www.3rdplanetbrewing.com

Odd Pelican Beer Co.

The new game in town, The Odd Pelican Beer Co. tapped its first keg in 2021. Like many of their counterparts, the Pelican crew finds inspiration locally with their Seaside Suds collection, including Bud’s Brew, a golden ale, and the OBE IPA. The Freeporter Vanilla Porter is sure to be a local favorite, or try the Tucker Town Brown.

At the onsite taproom, which opened in October, enjoy live music guests, trivia nights, visiting food trucks and the occasional holiday celebration.

Find Odd Pelican at 355 Bulldog Road, Freeport. Contact: www.oddpelicanbeer.com

|

By Sarah Murphy Robertson

Heart and soul

SANTA ROSA BEACH – It is well known that Vue on 30a offers its diners stunning views of the Gulf of Mexico. Turns out, glimpses of the glinting emerald waters are just the icing on the cake. Achieving accessibility while also being elevated can be a tall order. But at Vue, guests receive just that. Their coastal cuisine is freshly prepared with seasonal ingredients, yet also consistently raises the bar.

Year-round, Vue wows with starters like lamb lollipops, crab-stuffed scallops, and lobster ravioli, and their entrees include seared tuna, seafood pastas, and chargrilled filet mignon.

We often think first about food ingredients as a restaurant’s key components, but the true building blocks to great plates of food start in a kitchen’s culture.

When Vue’s diners delight upon their meals, they are experiencing the artwork of a team of professionals using creative camaraderie. And the heart and soul served with every dish starts with Executive Chef Isley Whyte.

While his skills and know-how are honed from years working in South Walton, it is his attitude as a leader that has garnered loyalty from his staff. Leadership comes naturally to Chef Whyte. The old-

est of 11 children, Chef began cooking with his aunt when he was very young. He came to the United States in 2005 from Jamaica and has worked his way up, experiencing every job in a restaurant and growing his passion for his chosen career of fine dining.

When Whyte became executive chef at Vue, the front of the house gave him a standing ovation.

“He always does whatever it takes to get the job done,” GM Michael Bickett shared.

Inevitably, a chef’s home country and personal background informs the menus they design, their family history woven into the

Vue on 30a

“Our house-made jerk remoulade (has) become a standout guest favorite. They now order it along with their burgers, chicken sandwiches, on everything!”

~Michael Bickett, general manager

plates they build. At Vue on 30a, guests experience techniques Chef Whyte has honed over a lifetime. He has introduced flavors such as coconut curries and jerk spices to his diners.

Culinary professionals are experts in their field, and can often encourage diners to expand their palates. More than once, guests who didn’t think they liked curries or spices changed their minds after tasting Chef Whyte’s dishes. Take their Red Stripe Beer Battered Seafood Platter.

“It is paired with our house-made jerk remoulade and it’s become a standout guest favorite. They now order it along with their burgers, chicken sandwiches – on everything!” laughed Bickett.

Special occasions like birthdays and anniversaries are handled with care as Whyte goes above and beyond to connect with people. Members of the club and guests alike love getting a visit

to their table from the always-smiling chef. Membership and Marketing Director Sarah Brazwell explains, “He really gets to know the guests and finds true joy when he sees them enjoying his food.”

Vue is open for lunch and dinner service and reservations are highly recommended for dinner. Also a popular venue for weddings and events, Vue has tailor-made indoor and outdoor options.

Sparkling panoramas and epic sunsets will always be Vue’s calling card, but note: diners here soak in the entire guest experience. Executive Chef Whyte, with a lifetime of cooking for his loved ones, welcomes everyone in and they all leave feeling like family.

Located at 4801 Co. Hwy. 30A, Santa Rosa Beach, reach Vue on 30a by phone at 850-267-2305. Open Tuesday to Saturday 11 a.m. to 2:30 p.m. for lunch and 5 to 9 p.m. for dinner.

Filippone: Mama Clemenza’s

MIRAMAR BEACH – Having recently turned 50, Chef Giovanni Filippone has a lot to look back on across the five decades of his life.

A French-born Italian, Filippone grew up in a Sicilian family that emigrated to New Jersey after living in France, giving him a culturally diverse background that is obvious in his cuisine – not to mention his vocabulary. Speaking French, Italian, and “screwed up English,” or what he terms “Jerseyish,” Filippone is unapologetically unique and unabashed about being himself, an energetic force of creativity that culminates into dishes that sing with flavor and display an exceptional understanding of nuance.

Growing up in Europe with a mother who cooked meals from scratch using fresh ingredients, Filippone was inspired to become a chef – one at least as good as his mother was.

“She really impacted my career the most,” he said. “I grew up with her authentic Sicilian cooking, so that’s really where it all started.”

Where it led was the Culinary Institute of America at Hyde Park in New York, where he honed the natural talent that had been growing in him since childhood. It was an externship at Destin’s iconic Marina Café that brought the young aspiring chef to the Emerald Coast. Naturally, Filippone fell hard and fast for the beauty all around him and the friendliness of the people.

“I’d come from New Jersey and fell in love with the area,” he recalled. “I returned to New Jersey and promised myself I would come back here one day. A few years later, I bought a one-way ticket and moved to paradise.”

Living in paradise, Filippone has become part of the food scene at some of the area’s best restaurants, making his mark and showing just what incredible talent he has. Holding positions as executive chef of Marina Café as well as Beachwalk Cafe, Destin Chops, and Vue on 30a, he went on to become executive chef and managing partner at Mama Clemenza’s European Breakfast in 2019. Partnering with William Dee, the two have created a concept that offers guests decadent European-style breakfast dishes made from scratch.

“It’s a great nod to my roots, as we serve delicious European fare, and the schedule is great because it allows me more time with my wife and children,” said Filippone, who has two daughters with his wife, Jennifer.

Chef Spotlight | By Liesel Schmidt Giovanni

“I grew up with (my mom’s) authentic Sicilian cooking, so that’s really where it all started.”

~Chef Giovanni Filippone

Photos by Michelle Farnham

A two-time contestant on Fox’s cult hit Hell’s Kitchen, Filippone is somewhat famous, having gone nose-to-nose with Chef Gordon Ramsey on more than one occasion. But fame isn’t what he seeks; rather, he simply wants to cook – and live at the beach.

“The beaches and the food drew me here when I was searching for externship opportunities,” he said. “Now, I love living here.”

With 30 years of being a chef under his belt, Filippone has a career that has taken him far. And while he may be a long way from the land of his birth and the country that runs deep in his veins, he brings it to his guests, welcoming them to his table and telling a story with every bite.

Mama Clemenza’s European Breakfast is located at 12271 US Hwy. 98, Miramar Beach. Open Wednesday to Sunday, 8 a.m. to 1 p.m., reservations are not accepted. For more information, call 850-424-3157 or find them on Facebook @MamaClemenzas.

RestaurantGuideout and about in south walton

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

Lucille’s Kitchen – L, D, LN Open daily, $$-$$$ American, Pub, Seafood, 60 Seascape Drive No. 101, Miramar Beach (850-610-8464)

www.partyatlucilles.com/kitchen

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

40th Street Pizza – L, D Closed Tuesdays, $$$ Pizzeria, 11394 US Hwy 98 W Unit C, Miramar Beach (850-424-6588) www.40thstreetpizza.com

Austons on 98 Oyster Bar and Grill – L, D Open daily, $$ American, Pub, Raw bar, 125 Poinciana Blvd., Miramar Beach (850-842-3200) www.austonson98.com

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

www.aegeanfl.com

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

www.buffalojackslegendarywings.com

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

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

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

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

Mama Clemenza’s European Breakfast - B, L Open daily, $$-$$$ European brunch, 12273 Emerald Coast Parkway, Miramar Beach (850-424-3157) mamaclemenzaseuropeanbreakfast.com

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

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

www.pascallikitchen.com

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

www.pompano-joes.com

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

www.royalpalmgrille.com

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

www.surfhutdestin.com

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

Facebook: @tequilasmiramarbeach

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

www.theoceanclubdestin.com

SANDESTIN/BAYTOWNE

Another Broken Egg Café – B, L Open daily $$-$$$ American, 9100 Baytowne Warf Blvd., Suite A-4, Sandestin (850-622-2050)

www.anotherbrokenegg.com

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

George’s at Alys Beach

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

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

www.hammerheadsbarandgrille.com

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

On Facebook: @HuntersDiner

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

www.jonsmithsubs.com

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

www.maplestreetbiscuits.com

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

Ovide – B, L, D Open daily, Fine Dining, 1 Grand Sandestin Blvd., Miramar Beach (850-351-3030)

www.hoteleffie.com/dining/ovide

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

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

www.pizzabythesea.com

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

www.crazylobsterdestin.com

Roberto’s Pizza – L, D, LN Open daily

$$-$$$$ Italian, Bar, Pizza, American, Pub, 110 Cannery Lane, Destin (850-351-1998)

www.robertositalianpizzeria.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

Seaside Sweeteries – L, D Open daily, $ Coffee, Desserts, 134 Fisherman’s Cove, Unit MS-5, Miramar Beach (850-842-2476)

www.seasidesweeteries.com

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

www.slicklipsseafood.com

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

www.sunsetbaycafesandestin.com

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

www.thebeachhousesd.com

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

www.hoteleffie.com/dining/ara

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

www.tuscanybistrodestin.com

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

www.thevillagedoor.com

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

On Facebook: @yakivillage

GRAND BOULEVARD

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

www.anotherbrokenegg.com

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

www.blackbearbreadco.com

Restaurant Paradis

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

Elmo’s – L, D Open daily $$-$$$ American, Seafood, 6931 Hwy. 30A, Santa Rosa Beach (850-267-2299)

www.elmosgrill30a.com

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

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

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

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

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

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

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

BLUE MOUNTAIN BEACH

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

www.basmatisthirtya.com

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

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

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

www.reddsfuel.com

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

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

SANTA ROSA BEACH

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

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

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

Café Tango – D Closed Mondays

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

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

Angelina’s

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

Hot Dawgs – L, D Closed Saturday/ Sunday, $ American, 3906 US Hwy 98, No. 2, Santa Rosa Beach (850-830-9851)

www.hotdawgs.menu

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

Louis Louis – D, LN Open daily $$-$$$ American, Bar, Seafood, Pub, 35 Mussett Bayou Road, Santa Rosa Beach (850-267-1500)

www.louislouis.net

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

www.losrancheroscantinagrill.com

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

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

www.northbeach.social

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

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

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

On Facebook: @SiamThaiCuis

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

www.eattaco30a.com

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

Thai Elephant – L, D, Open daily $$-$$$ Asian, Thai, 3906 US Hwy. 98, Suite 5, Santa Rosa Beach (850-837-5344)

www.thaielephantsrbfl.com

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

www.baysouthwalton.com

Ovide

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

On Facebook: The Caf

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

On Facebook: @thegrove30a

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

www.theoasissrb.com

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

GRAYTON BEACH

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

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

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

www.blackbearbreadco.com

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

www.blackbearbreadco.com

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

www.chiringograyton.com

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

www.chanticleereatery.com

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

www.crackingsfl.com

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

www.nanbunoodlebar.com

Pickle Factory – D, Closed Mondays, $$-$$$, Pizza, Thai, 38 Clayton Lane, Grayton Beach (850-231-1290)

www.picklepizza.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

Fish Out of Water

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

www.scratchbk.com

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

www.thewinebarfl.com

SEASIDE

Amavida Coffee – B, L, D Open daily

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

www.amavida.com

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

www.facebook.com/barefootbbq

Bud and Alley’s – L, D, LN Open daily

$$-$$$ American, Bar, Seafood, 2236 E. Co. Road 30A, Suite 8, Seaside (850-231-5900)

www.budandalleys.com

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

www.budandalleyspizzabar.com

Bud and Alley’s: Taco Bar – L, D Open daily $ Mexican (850-231-4781) www.budandalleys.com/taco_bar.php

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.sweetwilliamsltd.com/dawsons.asp

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

www.sweetwilliamsltd.com

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

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

www.sweetwilliamsltd.com

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

www.sweetwilliamsltd.com/shrimp_ shack.asp

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

amici 30A

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

www.dawsongroupseasidefl.com/ wild-bills

SEAGROVE

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

www.angelinas30a.com

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

www.brozinnipizza.com

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

www.cafethirtya.com

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

www.30adonut.com

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

www.micasita30a.com

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

www.oldfloridafishhouse.com

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

www.prema30a.com

Surfing Deer – D, Closed Sunday $$$$-$$$$$ New American, Seafood, 2743 East Co. Hwy. 30A, Seagrove (850-213-4200)

www.surfingdeer.com

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

www.SteamboatGrill30a.com

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

www.theperfectpig.com

The Seagrove Village Market Café

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

www.seagrovevillagemarket.com

WATERSOUND

2 Birds Coffee + Cafe – B, L, Closed Tuesdays $$ Sandwiches, Pastries, 573 Pathways Drive, Watersound (850-919-1002)

www.2birdscafe.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, Super Freeze, Local Smoke, Pineapple at The Hub, Macho Taco, The Hub Bar, Duos Bar, Blue Crawfish Company, Nectar Coffee & Wine, Hooked Sea to Table, Jack & Diane’s Snowballs, 7000 E. Co. Hwy. 30A, Santa Rosa Beach (850-213-0782)

www.hub30a.com

SEACREST BEACH

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

www.beachandbrew30a.com

Crabby Steve’s – L, D Open daily $$ Seafood, Bar, 10254 E. Co. Hwy. 30A, Seacrest Beach (850-231-0999)

On Facebook: Crabby Steve’s Bar & Gulfside Restaurant

LaCo – Brunch, L, D Open daily $$-$$$ Latin, 10343 E. Hwy. 30A, Bldg C Unit 116, Seacrest Beach (850-231-4021)

www.laco30a.com

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

www.pizzabythesea.com

Old Florida Fish House

LaCo

Cafe Thirty-A

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

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

www.facebook.com/smallcakes30a

ALYS BEACH

Charlie’s Donuts – B Open daily $ Food Truck, 63 Somerset Street, Alys Beach (850-547-2960) www.alysbeach.com/dining/charlies-donuts

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

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, managers@gallions30a.com www.gallions30a.com

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

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

www.lacrematapas.com

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

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

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

INLET BEACH

30A Burger – L, D Open daily $ American, 12805 U.S. Hwy. 98, Suite E101, Inlet Beach (850-909-0600) www.30aburger.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

Barbacoa Mexican – L, D, Open daily $ Mexican, Southwestern, Fast Food, 12805 Hwy. 98 E., Suite T101, Inlet Beach (850-909-0123) www.eatbarbacoa.com

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

Decadent: A Coffee and Dessert Bar – Cafe, 12805 US Hwy. 98 East, Inlet Beach (850-641-0455) www.decadentdessertbar.com

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

Facebook: The Donut Hole Cafe & Bakery

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

Freshii – B, L, D Open daily $$ Gluten Free, Vegetarian, Juice Bar, 12805 US Hwy. 98 E, Inlet Beach (850-213-2313) www.freshii.com

Goatfeathers at 30Avenue – L, D Open daily $$-$$$ Seafood, 12805 US-98 East Suite O101, Inlet Beach (850-909-0090) www.goatfeathers30avenue.com

Shades Bar & Grill – L, D, LN Open daily $$-$$$ American, Bar, Seafood, 10952 E. Co. Hwy. 30A, Inlet Beach (850-231-9410) www.shades30a.com

Shaka Sushi and Noodle Bar – D Open daily Sushi, Noodles 13625 Highway 98, Suite 5, Inlet Beach (850-909-0030) www.shaka30a.com