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June 26 2020

Slick Lips: Gulf-to-table goodness

June 26, 2020
By Michelle Farnham

SANDESTIN – Fishing aficionados might be aware that “slick lips” is a nickname for the amberjack fish, but for those landlubbers out there, know that this mild protein is often compared to swordfish. You’ll find it on Chef Jay Ammons’ menu at Slick Lips Seafood & Oyster Bar, wrapped in applewood smoked bacon with a creole meuniére sauce and sweet potato hash.

The restaurant’s pursuit of the freshest seafood comes from co-owners Bryce and Capt. Gary Jarvis, who have decades of fishing in their family.

“We want to offer the best: fresh, sustainable, Gulf-to-table fish and seafood!” Ammons said. “It’s our goal to support our local fishing fleets.”

As for other tastes of the sea, there’s a yellowfin ahi tuna burger, oysters on the half shell two ways, a key lime snapper and a pecan crusted grouper, to name a few. If your tastebuds are still celebrating Mardi Gras, you might look to Cajun favorites like the crawfish étouffée, red beans n’ rice or Ammon’s award-winning gumbo.

Speaking of that gumbo – which Chef crafts with crawfish, smoked sausage, scallops, crab, shrimp and his secret: a little amber beer – it hasn’t won just one award. Since the restaurant opened in March of 2018, Slicks Lips has been lauded at the Sandestin Gumbo Festival, won the Community Broadcasters Award, and earned Best Gumbo (and Best Oysters) by both Best of the Emerald Coast and Best in Destin.

Ammons – who brings a lifetime of cooking and more than 25 years of food service industry experience to the kitchen – likes to change things up on occasion, using seasonal ingredients and feedback from his customers. You’ll see this creativity shine in specials throughout the year, but he is particularly excited about the restaurant’s new Crows Nest area upstairs.

“What better way to highlight fresh Gulf fish than sushi!” – Chef Jay Ammons

“What better way to highlight fresh Gulf fish than sushi!” Ammons said. “This year we are playing with a few rolls to offer upstairs and small plate apps along with the best oysters on the coast.”

Also look for Ammons’ new stuffed avocado, which comes deep fried and stuffed with crab salad and dressed with a citrus vinaigrette.

Tacos drinks — The bar has plenty of offerings to go with your selected entrees.

Smooth sips

If all that eating has you thirsty, Slick Lips serves an array of craft cocktails.

“We handcraft all of our drinks from scratch,” Ammons explained. “To name a few, there’s the Peach and Strawberry Moonshine Mojito, Old Fashioned, Cucumber Collinsworth, Gamechanger, 50 Shades of Rosé, and quite a few other choices.”

Enjoy happy hour from 3 to 6 p.m. everyday, which includes all beer and house wine.

You’ll see Slick Lips at several community events throughout the year, like The Market Shop’s Bloody Mary Festival, Shunk Gulley 30A Oyster Fest and, of course, the Sandestin Wine Festival and Sandestin Gumbo Fest, right on their front doorstep.

Slick Lips Seafood & Oyster Bar, located at 140 Fishermans Cove in Baytowne Wharf at the Sandestin Golf and Beach Resort in Miramar Beach, can be found online at www.slicklipsseafood.com. Ammons and his crew are serving from 11 a.m. to 10 p.m. Sunday to Thursday, and until 11 p.m. Fridays and Saturdays. Reach them by phone at 850-347-5060.

June 20 2020

Seagar’s Prime Steaks and Seafood: Candlelight cuisine

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June 20, 2020
By Pam Windsor

MIRAMAR BEACH – Seagar’s Prime Steaks & Seafood has a longstanding reputation as one of the top fine-dining restaurants in the region. Located in the Hilton Sandestin Beach Golf Resort & Spa, the AAA Four-diamond restaurant is known for its exceptional cuts of prime beef and fresh seafood. It is a traditional New York-style restaurant that offers elegant specialty dishes like Steak Diane and Bananas Foster.

“We offer table-side service and other things New York-style steakhouses are known for that not a lot of other places are doing – especially in this area.” – Chef Dan Vargo

“We offer table-side service and other things New York-style steakhouses are known for that not a lot of other places are doing – especially in this area,” noted Chef Dan Vargo, executive chef of the resort.

One of their most popular items presented at the table is the Caesar Salad. Another is their Dover Sole.

“We prepare it, then filet it and serve it table-side. It always gets a huge reception,” Vargo said. “It does really well.”

The restaurant’s extensive menu features filet mignon, ribeye, porterhouse, and New York strip steak, along with a many different seafood and shellfish entrees, all prepared in a variety of unique ways.

Savor the seasons

Seagar’s Executive Chef Lee Guidry said the menus change four times a year, with heavier fare offered in the fall and winter, and lighter dishes in the spring and summer.

“The staples stay the same, but I usually alter a couple of the salads depending on the time of year. And most of the seafood items change seasonally.”

He looks forward to the spring season every year because it allows him more creativity with so many different fruits, vegetables, and herbs available.

“That’s when everything starts and spring vegetables are available,” he said. “And the mushrooms we harvest in the spring, they’re my favorite.”

Both Chefs Vargo and Guidry began their culinary careers in Florida years ago, then left to continue their training in kitchens all over the world, before returning home. They enjoy drawing on their collective experience and expertise in creating new and different entrees.

“I definitely enjoy a lot of freedom and support in creating menus,” said Guidry.

They take great care in maintaining a standard of excellence that has kept guests coming back time and time again.

“When you’re coming up with actual dishes, you’re looking at taste and texture, balance, acidity, and how the whole dish comes together. Everything has to be just right,” Vargo added.

High style

Seagar’s is also known for its award-winning private reserve wine list, featuring more than 600 wines. And to add even one more element to an extraordinary experience, guests can enjoy live piano music during dinner.

The restaurant is located in the lower level of the Hilton resort, but is open to the public. Free parking is available. Reservations are recommended and there is a dress code. Jackets and ties are not required, but collared shirts, closed toe shoes, and trousers are preferred for men, with a dress or slacks and a blouse preferred for women.

With spectacular food and the service to match, guests can look forward to a fine dining experience they’ll be sure to remember.

Seagar’s Prime Steaks & Seafood is at 4000 Sandestin Blvd. South in Miramar Beach. Reservations are currently required at 850-279-5941 or via OpenTable. The restaurant is open Tuesday to Sunday; the lounge opens at 5:30 and dinner starts at 6 p.m. Hours vary seasonally during the offseason; visit them online at www.seagars.com.

June 12 2020

Farm & Fire Southern Pizzeria: Waves of food

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June 12, 2020
By Sarah Murphy Robertson

SANTA ROSA BEACH – Chef Jim Shirley’s restaurants have welcomed guests to South Walton since he opened Great Southern Cafe in 2006. With the launch of Farm & Fire Southern Pizzeria in the fall of 2019, Chef now has six restaurants serving the 30A area.

Dan Tinghitella, director of culture and operations, is enthusiastic and passionate about the restaurant group’s newest endeavor.

“We want our guests to make their meal as much of an adventure as they want.” – Dan Tinghitella, director of culture and operations

“It’s been a real labor of love,” he freely admitted. “For one, we want our guests to make their meal as much of an adventure as they want.”

Sure you can order a salad, starter, and pizza. Or if you choose, you can order family-style and share a few starters and a whole roasted fish. Which essentially means: waves of food. The culinary team has designed the menu to work for larger groups, intimate date nights, and every sized seating in between.

Every dish cooked at Farm & Fire is done so in their coal-fired ovens. “We don’t have any other equipment – no grills, no fryers, no microwaves,” Tinghitella disclosed. Instead, food is prepared using the quick-cooking direct heat from 800-degree flames. One result is pizza with delectably charred crusts.

When asked what his favorite pizza is, Tinghitella admits to being a traditionalist.

“I’d order the Margarita and just let the flavors of those imported tomatoes sing and the char on its crust crackle and crunch.” But the Meatballs and Ricotta pie is another one not to be missed. The meatballs are made in-house, soaking up that homemade sauce and taking a two-day process to perfect.

Another dish that has become a guest favorite is the roasted chicken wings. The chicken is marinated for three days in garlic, fresh herbs, lemon, and olive oil and when roasted in the coal-fired ovens, the high heat gives them super-crispy skin while maintaining tender, juicy meat.

Their bar staff is shaking up cocktails comprised of cask-aged and house-infused liquors along with sharing a well-curated wine list of Spanish and Italian reds and whites. This makes choosing what to drink almost as challenging as your food order. These handcrafted sips were thoughtfully tested and Farm & Fire’s guests benefit from fine-tuned “drinks with soul.”

The special touches at Farm & Fire don’t end as your belly is getting fuller. The tableside coffee service was created by their bar manager and includes frothing the rye-infused whipped cream right at your table. Served alongside a hearty portion of Tiramisu (made with locally-roasted Amavida espresso) it might just equal a coffee lover’s nirvana. And since there’s always going to be a little bit of Southern flare on Jim Shirley’s menus, leave the diet and take the Key lime cannoli.

Yes Farm & Fire’s upstairs space has stunning panoramic water views, but trust me, you’ll also be wowed by its beautifully renovated interior. It’s unlike anything else in our area, with a distinct speakeasy-styled vibe that is all at once cozy and comfortable, yet sharp and elevated. So work up an appetite, grab your people, and head on over – pronto.

Farm & Fire Southern Pizzeria is located at 24200 U.S. Highway 31 in Santa Rosa Beach in the space above North Beach Tortilla Co. Open seven days a week for dinner from 4 to 9 p.m. and the Speakeasy bar is open until 10 p.m. No reservations accepted. Phone for more information at 850-534-3086 or visit farmandfirepizza.com

June 6 2020

Eggs on the Beach canceled for 2020

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Fundraiser pushed to 2021 citing public safety, economy

June 5, 2020
Special to 30A Food and Wine

MIRAMAR BEACH – Susan Kiley and Wayne Paul, organizers of the annual Eggs on the Beach grilling fundraiser, announced they have canceled the annual event for 2020.

“It was not an easy call for many reasons,” said Kiley and Paul, who also own Bay Breeze Patio in Miramar Beach. “‘Eggs’ does not easily lend itself to social distancing so we are reluctant to take any chances with anyone’s health. And, we feel we cannot ask our friends, family and fellow business owners to spend sponsorship dollars on ‘Eggs’ when things have been so rough this year.”

The seventh annual EggFest had been scheduled for Sept. 26 at Seascape Resort. Kiley and Paul plan to bring back the grilling extravaganza in 2021.

Centered around the popular Big Green Egg Komodo-style grill, Eggs on the Beach raises money for local causes. The 2019 installment brought in $40,000 for Food for Thought and Fisher House of the Emerald Coast.

June 3 2020

NEAT Tasting Room: Prepare to be shaken and stirred

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June 3, 2020
By Michelle Farnham

ALYS BEACH – A drive down Scenic Highway 30A through Alys Beach offers views of unparalleled luxury and beauty, a vibe reflected in the community’s NEAT Tasting Room & Bottle Shop.

Situated right on 30A, NEAT is the definition of chic elegance, with its mostly monochromatic décor, sleek white marble, and leather sling chairs. Pops of red give visual interest against the driftwood-inspired woodwork, while upholstered cushions abound, softening the space.

During the day, the three-room complex is flooded with sunshine and palm tree views, while at night, the floor-to-ceiling windows reveal the twinkle of stars over the water. NEAT offers both indoor and outdoor seating, giving you the option of gentle Gulf breezes or the comfort of air conditioning – whichever the day calls for.

NEAT is two businesses in one: the Bottle Shop is a retail space, while the Tasting Room serves as a bar area complete with a curated food menu.

NEAT really is two businesses in one: the Bottle Shop is a retail space, with barware and impressive labels like Aperitivo Cappelletti, Southern Amaro, Michael Mondavi, obscure Chenin blancs from India, a budding organic section, as well as old standards. The Tasting Room serves as a bar area complete with a masterfully curated food menu.

NEAT nosh

Alys Beach Executive Chef Drew Dzejak oversees the provisions, keeping the direction of the food in line with the beach town’s sensibility. Manager Hunter Church said the menu generally stays the same, but they will work in a few seasonal foods – heartier entrees in the winter, more fresh vegetables and acidity in the spring.

“Our big sellers are of course cheese and charcuterie boards, which is a fantastic thing to pair with wine and cocktails,” Church said. “We work with some relatively local dairies and meat suppliers.”

Cheese and charcuterie boards at NEAT incorporate local dairies and meat suppliers.

He pointed to the selection of dips that always please, including a tzatziki-style whipped feta dip with olive tapenade. Smoked salmon has taken many forms since NEAT started offering food two seasons ago, as with the smoked salmon dip with créme fraîche, chives, dill, salmon roe, and kettle chips. Look for a handful of sweet treats to savor as well.

Bottoms up

The hand-crafted cocktail menu rotates monthly, with half a dozen options reflecting the tastes of the season. Come spring and summer, you’ll see brighter flavors like watermelon and fresh citrus.

“That being said, we can always do any of the classic cocktails someone might be looking for,” Church assured. “A nice cosmo, old fashioned, Manhattan, classic daiquiris – and then riffs on those as well. There are a few fan favorites, like the Flight of the Concord: well-rounded whiskey, lemon, Amaro Nonino, fresh strawberries, basil and candied ginger.”

To give you an idea of the craftsmen and women behind the bar, Church alluded to drinks using jalapeño tinctures and seasonal sangrias. On this day, NEAT was offering a tequila flight – four half-ounce pours – of Riazul Plata, Codigo 1530 Rosa Blanco, Corzo Reposado, and Clase Azul Mezcal.

“Alys Beach as a whole is almost an art installment, and cocktails work in that same fashion. They are an artistic expression that is just really delicious.” – Hunter Church, manager

“Alys Beach as a whole is almost an art installment, and cocktails work in that same fashion. They are an artistic expression that is just really delicious,” Church said.

Wine tastings are held each Tuesday from 5 to 7 p.m. throughout the year. Guests enjoy live music as they’re led through four (or more) bottles by winemakers and distributors, along with suggested menu pairings. Whiskey and spirits tastings pop up a few times a year as well.

The team will roll out the red carpet for special Alys Beach events like the 30A Wine Festival in February and Digital Graffiti in May. They hold bar takeovers with spirit specialists, and are planning cocktail classes earlier in the day.

“People can come in, get a little hands-on, and actually pour and play with making cocktails,” Church forecasted. “We’ll choose a theme, like maybe whiskey drinks, one day will be stirred drinks, another day shaken.”

NEAT is located at 11 N. Castle Harbor Drive in Alys Beach. The staff is serving Tuesday to Thursday and Sunday, noon to 10 p.m.; and Friday and Saturday noon to 11 p.m. Reservations are not accepted. Keep an eye out for special events on Facebook and Instagram. Find them on the Web at alysbeach.com/neat

May 28 2020

Spell Restaurant Group exceeding safety requirements

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Edward’s, George’s at Alys Beach, Grits and Grind, La Cocina and La Crema open daily

May 28, 2020
Special to 30A Food and Wine

SOUTH WALTON – The Spell Restaurant Group has opened all its coastal restaurants, exceeding safety guidelines set by Florida Gov. Ron DeSantis, as confirmed by the health inspector. Patrons will find outdoor tables spaced 6 feet apart and inside capacity capped at 50 percent. All restaurants will be offering to go orders and each has online ordering available.

Guests will receive one or two menus per table and those will be thoroughly sanitized after each use, and are encouraged to view menus on their own phones. The Heartland Guest App can be used for guests to pay on their phones at the table so no exchange of credit card or cash is made.

Edward’s Fine Food & Wine will be open daily from 5 to 9 p.m. and will continue to offer Happy Hour from 5 to 6 p.m., featuring buy one, get one on glasses of wine and $1 off select beers during that time. (Bar seating is not allowed at this time). Takeout orders can be picked up in the front of the restaurant. Visit Edwards30a.com for info and to order online.

George’s at Alys Beach will be open daily from 11 a.m. to 3 p.m. and 5 to 9 p.m. The menu is slightly reduced, but still offers plenty of options. Visit georgesatalysbeach.com for info and to order online.

Grits and Grind will be open daily with new hours of 8 to 11 a.m. Guests can pick up food to go at the front of the restaurant. Visit Gritsandgrindbreakfast.com for info and to order online.

La Cocina will be open daily from 11 a.m. to 9 p.m. Happy Hour is daily from 3 to 5 p.m. and features $5 house margaritas, $5 wine by the glass, $2 off beer, and great food specials. (Bar seating is not allowed at this time). Guests can pick up food to go at the west side breezeway door of the restaurant. Visit lacocina30a.com to order online.

La Crema Tapas and Chocolate will be open daily from 11 a.m. to 9 p.m. Guests are encouraged to continue to order to go food. (Bar seating is not allowed at this time). Visit lacrematapas.com for info and to order online.

May 18 2020

The Bay welcoming guests by reservation

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Pickup orders, reservations must be placed online

May 18, 2020
Special to 30A Food and Wine

SANTA ROSA BEACH – The Bay restaurant, located at the foot of the 331 bridge in South Walton, is serving guests by reservation only, in parties of 8 or fewer, in their outdoor space. At this time, walk-ins are not able to be seated.

Curbside pickup is available during operating hours from 4 to 9:30 p.m. Reservations and pickup orders must be made online at www.baysouthwalton.com.

Details are not yet available about bonfires or live music.

May 15 2020

Angelina’s offering limited inside dining

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SEAGROVE BEACH – Angelina’s Pizzeria and Pasta is again offering inside seating while abiding by the governor’s 25% capacity rule. The restaurant is serving guests during regular operating hours, 11 a.m. to 9 p.m. daily. The full menu is available and takeout is still encouraged and recommended. Call 850-231-2500 or visit Angelinas30a.com to order.

Angelina’s serves hand-tossed pizza, calzones, stromboli, salads and pastas dishes, and is located at 4005 E. Co. Hwy. 30A in Santa Rosa Beach.

May 13 2020

Cafe Thirty-A offers indoor, outdoor seating

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Updated BOGO special includes all entrees

May 14, 2020
Special to 30A Food and Wine

SEAGROVE BEACH – Cafe Thirty-A has welcomed diners back inside the restaurant, operating at 25% capacity. Only guests with reservations are being seated between the hours of 4:30 and 8:30 p.m. daily, both inside and outside. For the immediate time being, reservations will be required for dining at Cafe Thirty-A and parties must be kept to groups of 10 or fewer.

A new version of the famous BOGO will be offered: Buy one get one half off from 4:30 to 5 p.m. daily. Orders must be in the kitchen by 5:15 p.m. and all entrees are included. Until further notice the restaurant will also be offering (at regular price) curbside pickup and delivery.

Call 850-231-2166 to order to-go or to make a dining reservation. Cafe Thirty-A is located at 3899 East Scenic Hwy. 30A in Seagrove Beach.

May 8 2020

Pescado: A feast for all the senses

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Open air — The rooftop terrace at Pescado is available first come, first served.

May 8, 2020
By Pam Windsor

ROSEMARY BEACH – With an exceptional menu prepared by noted Chef Ken Duenas and a spectacular view of the Gulf of Mexico, Pescado Seafood Grill & Rooftop Bar offers a dining experience like no other.

The Rosemary Beach restaurant welcomes a dinner crowd of 18 and older with seafood entrees (Pescado is the Spanish word for fish), as well as a wide variety of other unique dishes. Duenas – who is also one of the restaurant’s owners – grew up learning to cook from his grandmother, then expanded his skills by working in kitchens all over the world. He enjoys creating new and exciting entrees for daily and weekly specials, but also keeps “guest favorites” on the menu year-round. One of the most popular is his Whole Cantonese Lobster.

“It’s a 2.5-, 3-pound Maine lobster deep-fried and served with Yakisoba noodles and Asian vegetables,” he explained. “It’s one of our best-selling shareables.”

His Chef’s Feast also has guests coming back again and again.

“This comes from something my grandmother cooked when I was a kid,” he recalled. “It’s four or five dinners combined into one. You start with red rice underneath, then whole-grilled fish, shrimp, clams, mussels, shrimp fritters, Chorizo sausage.”

In addition to those shareable dishes for the table, his menu offers a wide range of individual options.

“We also have small plates. I try to keep everything on the menu from lamb to short ribs to pork belly to scallops, octopus, and more,” he said.

Duenas works closely with Sommelier Doruk Gurunlu to pair each dish with the perfect wine. Pescado is the only restaurant in the area with a full-time sommelier. This allows guests to consult with an expert on what to drink with dinner.

“I’ll make a dish and Doruk makes suggestions at the table,” he explained. “For example, a lot of Asian food goes better with sweeter wine and a lot of people don’t understand that. They’ll try the sweeter wine with the food and find they complement each other very well.”

Gurunlu travels all over the U.S. and to France, Spain, and elsewhere to seek out new wines and add to Pescado’s extensive wine list.

“Most people tend to drink American wines,” Gurunlu said. “They like them and are often more familiar with them. I enjoy traveling to the different wine regions and getting the chance to bring back and introduce European wines here.”

He also creates wine flights to try with some of the restaurant’s specialty desserts. Pescado goes beyond what most restaurants offer when it comes to pairing wine with dessert, adding yet another level to making sure guests have a unique dining experience.

“If I can make someone’s night memorable, that’s a good night,” Gurunlu said.

Making sure each guest has a memorable dining experience is a top priority for everyone at Pescado. Duenas also checks in with guests at the table to make sure they’re enjoying themselves.

“From the minute you get off the elevator and see that view, we want you to enjoy the experience. Then when you sit down and start drinking and having a good time with your friends and family, then begin eating, we want the experience to get better and better,” he said.

While Pescado caters to the over-18 crowd for dinner, it does welcome people of all ages for Sunday brunch. Those hours are 10 a.m. to 1 p.m. year-round. And while the Raw Bar is also available during dinner, on Sundays, guests can enjoy it from 1 to 4 p.m. (between brunch and dinner).

Pescado is located at 74 Town Hall Road, Suite 4B, Rosemary Beach. During the season, the restaurant is open daily from 4 to 10:30 p.m.; the bar is open daily from 4 to 11 p.m. (11:30 on Friday and Saturday). Reach them by phone at 850-213-4600 or call 850-250-3806 to make reservations – which are highly recommended. Pescado is online at www.rooftop30a.com.