ROSEMARY BEACH – Edward’s Fine Food and Wine is saying goodbye to 2020 with a five-course dinner on New Year’s Eve, Dec. 31, 2020. Chef Josh Smith has put together a special menu for the occasion, featuring Tuna Tartar, Blue Crab Bisque, Lobster Ravioli and Black Grouper – to name a few.
There are three seatings at 5, 7, and 9 p.m. Reservations are required for this event and can be made by calling 850-231-8550.To learn more, visit edwards30a.com.
Edward’s Fine Food and Wine is located at 66 Main St., Rosemary Beach.
SEAGROVE BEACH – Café Thirty-A has rescheduled its annual Christmas Charity Ball benefiting Caring and Sharing of South Walton to Saturday, Jan. 9, 2021 from 7 to 11 p.m. Upon yearly maintenance inspection, Cafe Thirty-A uncovered issues that need to be repaired as soon as possible in order to operate and keep customers and staff members safe. Unfortunately, these repairs will take a significant amount of time and the restaurant wouldn’t be done in time for the originally scheduled event date.
Details of the rescheduled event will remain the same as originally planned. Attendees will be greeted with a glass of champagne and enjoy passed heavy hors d’oeuvres, a dinner buffet, and a cash bar. There will be music by DJ 30A and a commemorative photo booth provided by Epic Photo Co. Guests are encouraged to dress in evening attire, black tie optional.
The event will boast a large silent auction and raffle with all proceeds benefiting Caring and Sharing of South Walton, working to provide food and financial assistance to locals in need. Last year’s ball raised over $22,000 through ticket sales, donations, raffle tickets, and auction sales.
By Michelle Farnham Managing editor, 30A Food and Wine Oct. 16, 2020
SANDESTIN – If ever there were a year we could all use a little comfort, it’s this year, and Chef Lee Guidry is delivering it in spades with his new fall menu, which debuted this week. The executive chef at Seagar’s Prime Steaks & Seafood has called upon classic autumnal flavors like butternut squash, farm-fresh apples, cannellini beans and rich pork belly to satisfy diners.
In addition to the new lineup, Guidry is excited to be working with a new co-op out of Louisiana.
“A lot of our food is locally sourced – Louisiana, Mississippi, Alabama, Georgia, Florida. We want to promote small farmers and get the best product that we can,” Chef said.
Guidry offers a selection of East and West Coast oysters, topped with spicy aji amarillo, champagne vinegar and a cucumber mignonette that adds both texture and flavor to the seafood experience.
Next he presented his Raines Farm Wagyu Beef Tataki, a Japanese-style charred beef served over a salad of cucumber, carrots, cilantro and green onion. The dish is plated with a soy reduction, foie gras emulsion and fried garlic chip.
For a heartier first course, look for the Berkwood’s Farm Pork Belly Cassoulet En Croute, a crock of cannellini beans, tomato, fine herbs, pork jus, mirepoix and puff pastry.
A crisp bobwhite quail dish is served alongside a house-made butternut squash and foie gras ravioli, with brown butter and sage, and is the definition of rich.
“This might remind you of a take on Thanksgiving,” Guidry added.
Guidry has taken his lump blue crab cake to the next level with the addition of crab mornay, pork belly and an andouille rillette, finished with a camembert croquet.
His spin on an apple salad on this day included a mix of honeycrisp and Granny Smith apples. He incorporates a zing of acid from apple cider vinaigrette, and tops this impressive tower with almond, shaved fennel, arugula, red onion, dried cranberry with a creamy chevre cheese.
“These apples are great because they’ve never seen a refrigerator. They go straight from the tree to a box to me. You can definitely taste the difference,” Guidry said.
Chef is well known for his scallops and his fondness for mushrooms, and diners get to enjoy both in his Pan-Roasted Diver Scallops entree. The protein comes express-shipped from Maine, and is served over a rock shrimp dumpling – very similar to a gyoza – and plated with beech mushroom, French black truffle, cipollini onion, asparagus and champagne.
For something a little different, the Crisp Potato-Wrapped Gulf Shrimp has the kitchen painstakingly winding Yukon gold potato threads around each shrimp, flash-fried, and served over an artichoke fondue.
To finish off the meal and satisfy the sweet tooth, the new milk chocolate mousse is made with a hazelnut mirror glaze, served with a dulce de leche macaron, coffee cake crumble, and praline with vanilla bean gelato.
New this season
Seagar’s has debuted a new charcuterie and cheese board, where the chef has made both the food and the board it is served upon.
“Everything on the board – even the board – is made in-house. I’ve been playing around with resin and epoxy,” Guidry explained of the handcrafted wood server, accented with sparkling blue resin. “Right now I’m running a house-made paté with duck confit, cured duck breast, and a variety of cheeses, and we make our own mustard, pickles and crackers.”
In addition to the dinner offering, Seagar’s has debuted an exclusive wine dinner the first Monday of the month, by reservation only. This experience is limited to 10 guests and includes multiple courses specially selected by Guidry, all paired with wine from Seagar’s award-winning cellar.
Getting back to comfort, digital marketing manager Katie O’Connor said Seagar’s is following and exceeding all COVID-19 protocols, giving diners peace of mind when they visit the dining room.
“Our servers are all wearing masks and gloves, and we have eliminated some of the seating,” explained O’Connor. “Even though we are at a different occupancy, we are abiding by social distancing standards.”
Seagar’s is located at 4000 S. Sandestin Blvd., Miramar Beach, within the Hilton Sandestin Beach Golf Resort & Spa. Visit them online at seagars.com or call 850-622-1500.
For many, the idea of having a private chef making dinner is a luxury, but on 30A, it’s a very attainable possibility. Many talented chefs offer their services for an intimate gathering at your own home or event. This can be an affordable option that not only allows you to select and plan your own menu tailored to your taste, party size, and dietary needs, but also provides an easy scenario that prevents the need to make complicated reservation arrangements for parties with young children, guests with travel restrictions, or even justfamilies who prefer to keep dining a simple, intimate gathering at their home or vacation rental. On 30A, three stand-out options are presented, and each delivers its own flavor and offers aunique dining presentation.
Plate to Plate
Kali Davis defines herself as a personal chef and is the creative force behind Plate to Plate, offering private dinners, table design, seafood boils, cocktail party menus, kitchen takeovers, brunch, cooking lessons, wine experiences, tea and coffee tastings, and cooking for kids. She even offers grocery stocking for those looking to skip the lines at the store while in town on vacation.
Chef Kali started out cooking at home for friends, attributing her beginnings in the kitchen to her teenage years when she was grounded at home.
“I was allowed to have friends over, but I wasn’t allowed to go anywhere, so I would rack up a bunch of money on the credit card via groceries and have friends and family over for little dinner parties. I had a French cookbook that I would test recipes out of.”
Eventually, she grew out of her rebellious cooking phase and buckled down to truly hone her skills at Johnson & Wales University in North Miami, and after graduating and spending many years in commercial kitchens, she decided to open her own business and “Boom, Personal Chef Kali was born.” Her favorite dish to make?
“Anything local and fresh. I cook very simply, meaning I let the ingredients do all the work,” Kali said. She describes her style as Southern farm-to-table but with a focus on seafood. She truly loves the family time that the personal chef experience affords her clients and also her own family. “I love working, I love cooking, but I would deeply regret missing out on time with my family when they are young and experiencing life. With restaurants you get a lot of notoriety, but time with loved ones is most important.”
Marrow Private Chefs
The duo behind Marrow Private Chefs, Richard McCord and Ryan McNay, offers 30 years of combined culinary experience and “a collective passion for food that really does shine right through every bite.”
The two chefs met five years ago and “initially bonded over our shared love of classic Southern cuisine and our joint desire to always serve the best plate of food we can give to every single guest we serve.”
Marrow Private Chefs was formed from that shared appreciation and philosophy, and today offers full four-course menus, family-style deliveries, event catering, and tasting menus, and the two personally handle the design, shopping, prepping and cooking of each meal. Although they have only been in partnership for half a decade, they share a similar start to their culinary journey.
“I was born into a food family,” Chef Ryan admitted. “My father was a chef, my mother was a restaurant manager, and my cousin owned a catering business headquartered next door to my childhood home – all right here in South Walton. One could say I was bred for it.”
Chef Richard similarly shared that he comesfrom a Southern family with an established culinary tradition, so he got the cooking bug from the family at a young age. The exciting aspect of hiring Marrow Private Chefs to cater your meal is the variety and uniqueness of each happening.
“One of our favorite aspects of Marrow is the freedom we have to create, paired with our collective desire to always try something new. We are constantly playing with new ideas and pushing ourselves out of the box. However, if you’re looking for one thing that we’re particularly proud of, a great example would be our Coconut Poblano Crab Cake with Champagne Vanilla Cream.”
Kyle Swift spent more than 20 years in the food and restaurant industry before taking the plunge into his own business. He moved to the beach in 2006 and formed Swiftly Catered with partner Dallin Harris (former owner of Barbacoa Mexican Grill) to offer his passion for food to a more specialized audience. From intimate private dinners to large catered events, the Swiftly Catered crew has something for everyone. Delicious offerings might include Pork Belly and Scallops, Key Lime Almondine Snapper, and Southern Strawberry Style Shortcake.
Kyle said he found his culinary start at age 6, making scrambled eggs, watching cooking shows, and playing with different food ideas. And although he spent many years in restaurants in Northwest Georgia and Florida, he says there is something really special about the private chef experience that offers his guests something unique that he truly enjoys.
“It’s interacting with our guests in a personal and non-chaotic environment. You don’t really get that experience in a kitchen where the chefs are trapped in the back of the house. You can go to a busy restaurant in peak season and see the immediate appeal to having a private chef. No hassle of rounding up the kids, finding somewhere to park and then waiting sometimes hours for your meal that might not even be that good. We have some amazing restaurants here but you can see the trends towards sacrificing quality and service to handle more volume. Diners are feeling that and seeking better options for what should be a relaxing vacation.”
MIRAMAR BEACH – Whether you’re on vacation at Seascape Resort or just want to spend your day pretending you are, Seascape Towne Centre is a great destination for fun, unique shops and great restaurants and nightly live entertainment, all in one convenient locale just steps away from the beach. Offering everything from hearty breakfast items worth rolling out of bed for to comfort food and decadent desserts as well as great entertainment, this picturesque little resort enclave is one you’ll love to escape to, time and again.
2 Birds Coffee + Café
For anyone who loves fantastic coffee and great food that focuses on flavor and freshness, 2 Birds Coffee + Café has the perfect way to perk you up and chase away your hunger. From freshly made pastries and sweet treats to breakfast bowls and their signature “Fancy Toasts” and creative “Sammies,” this fun eatery definitely knows how to satisfy. And whether your drink of choice is a strong cup of joe, a fruity Chardonnay, a refreshing IPA, or a classic cocktail, they have the perfect solution for slaking your thirst. Located at 80 Seascape Drive, Suite 103, Miramar Beach. Open daily from 7:30 a.m. to 3 p.m. Does not accept reservations. For more information, call 850-279-3375 or visit www.2birdscafe.com.
Acme Oyster House
Specializing in exactly what their name would imply, Acme Oyster House offers a wide variety of oyster and seafood dishes with a decidedly New Orleans flair, showcasing the bold flavors and spice that have made the city such a beloved food destination. From a massive menu of po’ boys and fried seafood selections to classics like jambalaya, gumbo, etoufee, and – of course – oysters, the cooks in the kitchen at Acme are serving up great food filled with soul. Located at 90 Seascape Drive, Suite 101, Miramar Beach. Open daily from 11:30 a.m. to 8:30 p.m. Does not accept reservations. For more information, call 850-460-7773 or visit www.acmeoyster.com.
Mezcal Mexican Grill
While most people don’t necessarily picture an upscale atmosphere when they think of Mexican food, Mezcal Mexican Grill takes authentic Mexican cuisine and elevates it, using the quality of their ingredients and their attention to detail and beautiful presentation to take the dining experience to a new level. Pairing their inspired menu of unique tapas, burritos, tacos, and fajitas along with juicy burgers and fresh soups and salads, each plate is a sensory trip across the border that you’ll want to take again. Naturally, no Mexican meal would be complete without a refreshing margarita, and Mezcal offers a wide variety of top-shelf margaritas as well as signature cocktails, wines, and beers. Located at 80 Seascape Drive, Suite 101, Miramar Beach. Open Sunday to Thursday 11 a.m. to 9 p.m.; Friday to Saturday 11 a.m. to 10 p.m. Does not accept reservations. For more information, call 850-837-8350 or visit www.mezcalmexicangrill.com.
Mezcal Seascape Towne Centre Tiki Bar
Serving the same cuisine that has made them such a destination for foodies, Mezcal Mexican Grill has expanded their vision to create the Seascape Towne Centre Tiki Bar, offering a more casual atmosphere in their outdoor dining space and full-service bar. Perfectly situated on a large deck that overlooks the water and the outdoor events plaza, the shaded area of the tiki bar is an ideal spot to watch live entertainment while enjoying delicious Mexican food and sipping margaritas as the sun goes down. Located at 80 Seascape Drive, Suite 101, Miramar Beach. Open Sunday to Thursday 11 a.m. to 9 p.m.; Friday to Saturday 11 a.m. to 10 p.m. Does not accept reservations. For more information, call 850-837-8350 or visit www.mezcalmexicangrill.com.
Moo La La Ice Cream & Desserts
I scream, you scream… With 24 decadent flavors of smooth, creamy ice cream on their menu in addition to freshly made pastries and desserts, Moo La La Ice Cream & Desserts is a dessert lover’s dream come true. From ice cream sandwiches made with their fresh-baked cookies to shakes, sundaes, splits, cups, and cones, you can fulfill all your sweetest wishes, complete with whipped cream, sprinkles, and the cherry on top. For those in search of a different kind of sugar rush, try out one of Moo La La’s other indulgent confections, or get a hit of caffeine from their café menu. With all the sweetness on offer in this fun, barn-inspired shop, there’s nothing you won’t love. Located at 90 Seascape Drive, Suite 106, Miramar Beach. Open Monday to Friday 3 to 9 p.m.; Saturday and Sunday 11 a.m. to 11 p.m. Does not accept reservations. For more information, call 850-654-3333 or visit www.seascape-resort.com/towne-centre/moo-la-la.
Village Door Music Hall
For fans of great music and live entertainment, Village Door Music Hall is the place to be; but they don’t just stop at being the it venue for a good time. Featuring five bars that shake things up with an impressive array of handcrafted cocktails, beer, and wine as well as a restaurant space offering a menu of satisfying sandwiches, wood smoked barbecue, burgers, and seafood that makes your tastebuds sing, Village Door has food deserving of its own stage, and every bite is definitely headliner material. Focusing on comfort food and Southern-inspired dishes, they don’t miss a beat when it comes to flavor. Whether you’re in the mood for a platter of tender ribs or have a hankering for chicken and waffles, they have your perfect tune and a drink to match. Located at 80 Seascape Drive, Suite 101, Miramar Beach. Open daily 11 a.m. to midnight, until 2 a.m. Fridays and Saturday. Does not accept reservations. For more information, call 850-502-4590 or www.villagedoormusichall.com.
SANDESTIN – When you hear “Tommy Bahama,” visions of fun-loving Hawaiian shirts may hula their way through your head. A creative menu of eclectic, island-inspired fare may not be the first thing that comes to mind – but at Tommy Bahama Restaurant, that’s exactly what you’ll find. Here, the essence of island living the brand is known for makes its way to your plate.
At home in scenic South Walton for well over a decade, Tommy Bahama is an ideal choice for anyone looking to experience the island lifestyle, according to General Manager Pratt Shirley.
“If I was going to best describe our restaurant, it looks like a rum plantation placed in the middle of a suburban setting,” he explained.
Whether you’re looking to unwind over lunch, enjoy an intimate dinner for two, or celebrate a special occasion with a crowd, Tommy Bahama’s top-notch service has you covered.
“We really know how to go over the top for special occasions. We go out of our way to make your celebration special.”
–Pratt Shirley, general manager
“You can eat with us every day, and we do have a lot of regulars, or we can host your special occasion, because we really know how to go over the top for special occasions. We go out of our way to make your celebration special,” said Pratt.
Location, location, location
Whatever the reason, at Tommy Bahama you’re sure to enjoy an experience that’s marked by relaxation and fun. Located at the entrance of the Sandestin Golf & Beach Resort, Tommy Bahama has its finger on the pulse of all the excitement that Grand Boulevard has to offer.
“The restaurant itself is snuggled right in the middle of Grand Boulevard, where our patio overlooks the fountains and green space that hosts many events throughout the year,” said Pratt. “The wine fest in the spring is probably the single biggest event, and we have a front row seat.”
In addition to entertaining seasonal activities offered on the green, Tommy Bahama hosts a daily happy hour, offering signature island-inspired cocktails and a wide array of beer and wine, from 3 to 6 p.m. Adding to the enjoyable island vibe, live music is offered Monday through Saturday, from 5 to 9 p.m.
Island fare without the plane ride
The location and environment may soothe your soul, but the menu will fill your belly. According to Pratt, one key element setting Tommy Bahama apart is the from-scratch kitchen and its creations offered by Executive Chef Andre Dobbs.
“Everything is made from scratch. Every item in the building is made from scratch,” he noted.
While the menu changes slightly with seasons, the restaurant’s signature dishes – like Thai shrimp and scallops, Macadamia nut-crusted snapper, and blackened Mahi Mahi tacos – are so popular, Pratt says revolt would ensue should those dishes ever be removed.
If your inner carnivore needs a fix, the Kona coffee-crusted ribeye or filet with blue cheese topping are “out of this world.” Just be sure to save room for dessert, all of which are made in house.
“We’re extremely famous for our desserts,” boasted Pratt, and it’s not hard to see why. The signature Pina Colada cake has been a hit since the restaurant’s inception. And crème brulée served up in a fresh pineapple bowl is sure to satisfy, too.
Whatever the occasion, Tommy Bahama serves up a slice of island living with a welcoming side of warmth.
“We’re extremely friendly,” Pratt said with satisfaction. “We pay attention to all the special details.”
Tommy Bahama is located at Grand Boulevard at Sandestin, 525 Grand Boulevard, Miramar Beach. Open daily for lunch and dinner starting at 11 a.m., with happy hour from 3 to 6 p.m. Live music Monday through Saturday from 4:30 to 9 p.m. Reservations recommended and accepted online or by phone. For more information, call 850-654-1743 or visit www.tommybahama.com/restaurants/sandestin.
SANTA ROSA BEACH – The Bay is Chef Jim Shirley’s popular, family-friendly spot overlooking the Choctawhatchee Bay. It’s the place to head to have fun, enjoy live music, and watch the sun’s rays glint off the water. But when you dine at The Bay, guests will also find its menu offers a variety of dishes not seen elsewhere in South Walton.
This innovative menu all comes from Shirley’s time spent overseas.
“The Bay is definitely Chef’s creative outlet,” revealed Dan Tinghitella, director of culture and operations. “Chef’s extensive travels inspired much of this cuisine.”
One of The Bay’s entrees came about during a trip to Europe. His oldest daughter was craving his signature dish, Grits a Ya Ya.
“Chef sourced what he could find in Italy in order to cook her favorite dish … and the result was making polenta cakes instead of grits, aka our Faux Ya Ya,” Tinghitella recalled. The Bay’s version of shrimp and grits consists of fontina cheese polenta cakes served over arugula with pancetta, prosciutto, crimini mushrooms, topped off with Gulf-fresh sautéed shrimp.
Sushi is another specialty at The Bay.
“We have a dedicated sushi chef and team, so we can create a good variety of rolls – something for any sushi lover’s taste,” Tinghitella offered.
Two guest favorites include the Kelli Roll and the Hot Mess. The Kelli Roll is comprised of ginger-seasoned shrimp, spicy tuna, avocado, eel sauce, cream cheese, and spicy mayo. Named The Hot Mess, this description is certainly tongue-in-cheek; this masterpiece is filled with jumbo lump crab, spicy krab salad, and avocado and then panko crumb-breaded, deep-fried, and served with spicy mayo, eel sauce, green onions and sesame seeds. It’s Hot Delicious.
But The Bay’s Asian-influenced dishes go beyond sushi rolls, with starters like the crisp and refreshing Thai Shrimp Lettuce Wraps, filled with savory shrimp and garnished with chopped peanuts, toasty garlic and fresh mint served in butter lettuce. The whole table will love their take on hummus: edamame puréed with tahini, garlic, and lemon and garnished with kicky wasabi peas and ginger, served with naan bread.
Diners are often eager to try The Bay’s Point Washington Rolls for a taste of a fairly novel ingredient: alligator tasso. Tinghitella explains the alligator meat is prepared as a tasso in a smoky-spicy style. The creole-inspired spring rolls are then filled with the tasso and poblano peppers, fried, and served with a Hog Island sauce.
As you can imagine, having over a thousand guests for dinner each night in the high season requires a huge team effort. Along with the talents of Executive Chef Michael Mix, The Bay requires the dedicated teamwork of skilled chefs, waitstaff, and front of house crew. Leading all these moving parts, Chef Mix is also consistently pushing the envelope himself.
“He loves the idea of using different flavors to perfect The Bay’s standout dishes,” Tinghitella said.
The Bay is a place where guests can find their sweet spot. Beautiful bayfront dining with fresh seafood and a place to try new twists on familiar fare, is a welcoming port of call.
The Bay is located at 24215 U.S. Highway 331 in Santa Rosa Beach. Open 11 a.m. to 9:30 p.m. daily. Contact them at 850-622-2291 or online at baysouthwalton.com.
Following in the footsteps of many food and wine festivals this year, organizers of the Seeing Red Wine Festival announced they have canceled this year’s event, which had been slated for Nov. 12 to 15, 2020.
“After careful thought and discussion, we have made the tough decision to cancel this year’s Seaside Seeing Red Wine Festival,” the committee said in a statement Aug. 7. “Our goal each year is to make the event better than the last. With the uncertainty surrounding COVID and the ability to have large crowd gatherings, we knew it would not be possible to put on the level of quality festival you our guests come to expect.
“We hope that we can produce an unforgettable event in 2021. In the meantime, we hope everyone stays safe and healthy.”
GRAYTON BEACH – When you first walk through the doors of Black Bear Bread Co. in Grayton Beach, the whiff of freshly baked bread and aromatic coffee brewing instantly tickles the senses, encouraging the stomach to growl and inviting the mouth to water. It’s impossible to resist, and upon seeing the menu, it’s clear why so many have made Black Bear a regular part of their day. Defined as ‘your neighborhood bakery, coffee shop and all-day seasonal café,’ the small yet very mighty restaurant offers everyday selections with surprising and unforgettable flavor upgrades.
“Black Bear Bread Co. is basically something that I wanted to do for the locals here, but it also stemmed from my time living in Brooklyn,” McDonald explained. “I learned a lot from a restaurant group that I worked for, and I worked with a baker there that inspired me to want to create fresh bread. I started eating all this sourdough, and I wanted to learn how to make bread. I wanted to open my own sandwich shop back home.”
He spent time working with Rauschkolb at Pizza Bar, and during that time he started making bread in wood fire ovens. This was the moment that the idea for the bakery first began, and together the two created what has become a culinary staple for locals and visitors alike. The Black Bear team they assembled – which includes James Beard Award-nominated baker Deb Swenerton – works efficiently together to give patrons a delectable experience.
Freshly baked breads, wrapped in traditional bakery paper, entice guests in new ways, with such mouthwatering choices as sourdough (country, multigrain, fruit & nut, and olive) and baguettes. Pastries include croissants, cinnamon rolls, bear claws, cheese danishes, scones, and bagels that are known for selling out to those lucky patrons who plan for early visits to the café.
A menu to hold its own
Of course, while many come to grab a pastry or loaf of bread, there are just as many who stay for the unique and delectable menu which offers breakfast all day (steel cut oatmeal, acai bowl, egg and cheese biscuit, bagel and lox, and full-flavored tartines, including Avocado (with house pickles and za’atar), smoked salmon (with crème fraîche, radish “salad” preserved lemon, and extra virgin olive oil on multigrain), and banana (with whipped ricotta, local honey, sea salt, mint, chili, and pecans on sourdough), which Chef Phil first created at his home.
“It’s really interesting; they say that necessity is the mother of invention. I created this dish at my house from the only items that were in our fridge, and it’s been one of our most popular dishes here,” McDonald said. “It’s a tug-of-war between sweet and savory – you can’t really put your finger on what it is.”
Lunch delivers its own power punch of flavor, providing seasonal soup selections, inventive salads like the Dragonfly Arugula (with pecan sherry vinaigrette, radicchio, smoky blue and herbs) and sandwiches like the Tall Pines Roast Beef (with fennel slaw, horseradish, basil, and aioli on a baguette).
Aromatic Stumptown Coffee quenches morning thirsts and a small yet thoughtful wine and beer list services the adult crowd with aplomb. And although the menu can hold its own with any big-city establishment, it’s the small-town, neighborhood feel of Black Bear that keeps many patrons returning again and again.
“A lot of the businesses on 30A are independently owned, so there’s not a lot of corporate. It’s really great that we’ve kept this corridor road mom-and-pop for so long. Even the people who visit here appreciate that, too. As long as we keep that, that will be the allure of this place,” McDonald shared.
Black Bear Bread Co. is located in the Shops of Grayton at 26 Logan Lane, Unit G, in Grayton Beach. The cafe is open Monday through Saturday from 7 a.m. to 3 p.m. and Sunday from 8 a.m. to 3 p.m. Bar Room hours are 7 a.m. to 6 p.m. Monday to Saturday, and 8 a.m. to 6 p.m. Sunday. More information can be found by visiting www.blackbearbreadco.comor calling 850-588-2086. A second location will be opening this year at Grand Boulevard in Sandestin.
Wednesday, July 22, 2020 Special to 30A Food and Wine
ROSEMARY BEACH – The Courtyard at Pescado, located on the ground floor of the Orleans building in Rosemary Beach, will officially open to the public on Thursday, July 23. Designed by Denise Billman with inspiration by Joseph and Jessica Freer, The Courtyard is based on the vibrant feel and musical heritage of New Orleans.
Experience a touch of refinement while enjoying handcrafted cocktails and small bites in the luscious garden courtyard and piano bar in Rosemary Beach. The Courtyard will open daily from 5 to 11 p.m. for guests 18 and older. There will be live jazz music frequently from 6 to 10 p.m. Seating will be first come, first serve.
The Courtyard at Pescado will be available to rent for private dining or special occasions. Contact [email protected] for more information.
Pescado and The Courtyard are owned by Last Call Restaurant Group.