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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.

April 25 2020

Shunk Gulley Oyster Bar: So close you can taste it

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Fish asparagus lemon — The grouper is served atop fresh asparagus with plenty of citrus.

April 25, 2020
By Pam Windsor

GULF PLACE – Shunk Gulley Oyster Bar has become a popular spot since opening at the corner of Highway 30A and 393 in Santa Rosa Beach just a little more than two years ago. The restaurant, which got its name from the fishing reef off the coast, offers fresh, locally sourced seafood. It’s a kitchen where just about everything is made from scratch, with a spectacular view of the Gulf of Mexico.

“We’ve got probably one of the best views you can have here on 30A so it’s nice to enjoy your grouper sandwich knowing it came from right here in the Gulf.” – Tyler McMahan, executive chef

“We’ve got probably one of the best views you can have here on 30A,” said Executive Chef Tyler McMahan, “so it’s nice to enjoy your grouper sandwich knowing it came from right here in the Gulf. We’re 100 percent true about ordering seafood as close to home as possible.”

That grouper sandwich he mentioned – topped with coastal slaw and homemade tartar sauce – has become a guest favorite. It goes well with their famous Duck Fat Gulley Fries which are hand-cut potatoes fried in duck fat, then tossed in truffle oil, garlic, and parmesan cheese.

The menu features oysters and other seafood served in a variety of ways, but offers plenty of non-seafood items, as well. McMahan says while they keep some of their much-loved entrees year round, he likes to add new dishes that showcase the fruits and vegetables in season. He also has a lot of fun creating the “specials” they offer.

“I look forward to walking in every day and seeing what we can do to spice things up a bit,” he said. “People love to walk in and ask about the specials and I like to do something new and exciting and see how it goes.”

And just as the seafood is locally-sourced, many of the items on the beverage menu also have a community connection.

“Our cocktail menu, beer menu, and wine list are locally driven,” said restaurant co-owner George Barnes. “We’re all supporting each other to make a better community.”

The Shunk Gulley team supports a number of local charities and last year kicked off the inaugural Shunk Gulley Oyster Festival to raise money for the South Walton Fire Department and Sheriff’s Department. It’s now an annual event.

Watermelon shrimp salad — The watermelon shrimp salad at Shunk Gulley offers a refreshing twist on greens.

Room to groove

The restaurant is set up to take advantage of its close-to-the ocean view. Since it focuses on casual dining, it doesn’t take reservations, but if there’s any wait at all, it’s designed so guests won’t even mind.

“Once you get here, there are very comfortable outside areas and spaces at the bar if there is a wait for a table,” Barnes said. “Guests may find themselves having such a good time, they’ll wind up eating right where they are.”

From the day it opened, Shunk Gulley has been dedicated to providing a neighborhood go-to restaurant where locals and visitors alike can enjoy an open, casual dining experience with excellent food, live music seven days a week, and a warm and welcoming staff.

“Our team is driven by hospitality,” noted Barnes, “so when somebody comes in they’re greeted with a smile and we’re ready to do whatever we can to make their experience better and exceed expectations.”

Shunk Gulley Oyster Bar can be found at 1875 S. Hwy 393 in Santa Rosa Beach. Open seven days a week from 11 a.m. to 10 p.m., they do not accept reservations, but you can reach them at 850-622-2733 or online at www.shunkgulley.com.

April 22 2020

Farm & Fire Southern Pizzeria re-opens grocery and takeout

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Chef Jim Shirley brings part of his latest venture back online

April 22, 2020
Special to 30A Food & Wine

SANTA ROSA BEACH – To help combat Florida’s stay-at-home order, Chef Jim Shirley reopened the online store at his latest culinary venture, Farm & Fire Southern Pizzeria, located at 24200 US-331, Santa Rosa Beach.

Fridge case — Farm & Fire’s online store offers pre-packaged and fresh foods.

While the dining room portion of the business remains temporarily closed, the store side features dry goods, pre-packaged foods and fresh foods, beer and wine, as well as hot food from the restaurant such as coal-fired pizza, burgers, and much more.

Order online at bit.ly/FFgrocery and choose curbside pickup or delivery (for locations within six miles). The delivery is contactless and the curbside pick-up allows customers to stay in their cars. This shop local option is available from noon to 8 p.m. daily.

Sandwiches — Orders are available for curbside pickup or contactless delivery.

April 10 2020

Shaka Sushi and Noodle Bar: Where Asian cuisine meets the beach

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April 10, 2020
By Pam Windsor

INLET BEACH – Shaka Sushi and Noodle Bar is one of the newest restaurants in South Walton, but has certainly made a name for itself since opening last April. Located just east of 30A, Shaka is owned by the Last Call Restaurant Group which also runs other well-known area favorites like Shades Bar & Grill, Pescado Seafood Grill & Rooftop Bar, and Southside Slice. Adding a sushi restaurant to the mix offered the group an opportunity to offer another type of fare to area diners.

Co-owner John Freer says Shaka’s versatile menu offers an array of exciting and unique dishes created by longtime Sushi Chef James Sargent.

“We have sushi, amazing noodles, and a variety of other items that are really, really good.”
– John Freer, co-owner

“We have sushi, amazing noodles, and a variety of other items that are really, really good,” said Freer. “On the sushi roll side, a couple of our most popular are the Maverick Roll and the Inlet Beach Roll.”

Shaka Sushi roll — A couple of the most popular sushi rolls are the Maverick Roll and the Inlet Beach Roll.

The Maverick Roll has tuna, bacon, Asian aioli, cream cheese, tempura, and green onions, while the Inlet Beach Roll has shrimp, cream cheese, tempura, and Asian aioli.

The menu features a wide variety of small bites, entrees, and more. Guests ordering one of Shaka’s Poke Bowls can choose between fresh tuna, octopus, yellowtail, shrimp, or salmon.

Shaka Sushi drinks — Shaka offers different types of saki (hot or cold), wine, and beer to go along with each entree.

Shaka also offers different types of saki (a Japanese alcoholic beverage that can be served hot or cold), wine, and beer to go along with each entree.

“We have a vast selection of different types of saki,” Freer explained. “We have a really amazing list of saki cocktails, and we also have wine and beer, with suggestions for pairing each with different items on the menu.”

Some of those saki cocktails are enticing by the names alone. There is Lemongrass Lemonade, Mighty Mango, Shaka Sangria, Inlet Lychee, and Time for Tea.

Shaka Sushi and Noodle Bar is housed in a development in Inlet Beach that includes a number of other businesses. The restaurant was specifically designed to offer a warm, welcoming, spacious feel. Guests have the option of sitting inside the restaurant or eating outside in a large open courtyard area. The goal was to make sure there was plenty of room available.

“There’s a uniqueness of the space,” said Freer. “The courtyard has an additional 44 seats, so it’s very likely guests will always be able to get a seat.”

For anyone unable to dine in the restaurant, Shaka offers a delivery service within a certain area. Take-out is also available. Check the website for more information.

Shaka Sushi & Noodle Bar is at 13625 U.S. Hwy. 98 East, Suite 5, Inlet Beach. Reach them by phone at 850-909-0030 or online at www.shaka30a.com. The restaurant is open for dinner seven days a week, from 4 to 10 p.m. and does not accept reservations.

April 7 2020

The Easter feast endures!

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Restaurants offering takeout holiday meals

April 7, 2020
By Michelle Farnham

With stay-at-home orders in full effect, this will be a very different Easter, to be sure. No in-person church services, no public egg hunts, but some area restaurants are trying to keep one tradition going: the Easter meal.

Now is the time for comfort food, and with a little help from our friends, gathering around a table full of good eats is one norm we can maintain.

WaterColor Inn will offer an Easter brunch, available for curbside pickup at the WaterColor LakeHouse between 10 a.m. and 3 p.m. on Sunday. Delivery is also available in the WaterColor community for a fee. Orders can be placed by calling 850-534-5050 from 11 a.m. to 9 p.m. or emailing [email protected] The meal includes whole roasted prime rib, gulf fish almandine and buttermilk battered fried chicken, as well as your choice of two salads, two sides and two pies. A kids menu is also available. Customers can choose between meals to feed four, eight or 12.

Havana Beach Bar & Grill – located within The Pearl Hotel in Rosemary Beach – will serve Southern- and Caribbean-inspired Easter brunch. The meal includes maple and bourbon mustard glazed ham with rolls, herb crusted gulf fish with spinach and artichoke sauce, boneless buttermilk fried chicken with spicy red ranch. A trio of salads and a trio of sides round out the meal, finished with carrot cake with toasted coconut and key lime pie with chantilly cream. Orders can be placed by calling 850-588-2882 by noon Thursday, April 9, and will be available for pickup curbside at the Havana Beach Veranda from 11 a.m. to 1 p.m. and from 4 to 6 p.m. on Sunday.

Cafe Thirty-A in Seagrove Beach will be making family style Easter Sunday meals. There are three protein options on the special takeout menu, all designed to feed six. Start with your choice of spiral cut ham, whole roasted leg of lamb or whole roasted beef tenderloin. All meals come with a field greens salad, mashed potatoes, and lemon-scented green beans with shaved almonds. For dessert, choose between key lime pie or chocolate mousse pie. Orders must be placed by 2 p.m. Thursday, April 9. Pickup or delivery (based on availability) is between 11 a.m. and 4 p.m. Easter Sunday. For more information, contact the restaurant at 850-231-2166, ext. 1.

Blue Mabel is accepting catering-style Easter meals through Wednesday night, offering spiral ham and roasted leg of lamb, deviled eggs, salad, sides – or order from a list of brunch options include quiches, breakfast casseroles, sausage cheese balls, chef’s classic beignets, cheddar and chive corn bread, carrot cake and chocolate bread pudding. To order, call 850-744-0040 or visit www.cowgirltoo.com and click on Blue Mabel. Pickup will be available Sunday 10 a.m. to 2 p.m.

Maple Street Biscuit Company in The Market Shops of Sandestin is putting together a heat-and-serve Easter Lunch Basket that feeds 6 to 8, including spiral sliced ham, mac n’ cheese, green beans and shallots, cheesy mashed potatoes, deviled eggs, flaky biscuits, and cinnamon spiced apple dumplings. Pre-order your meal through Wednesday at 850-279-6358, then pick up Friday or Saturday.

The Perfect Pig locations are creating an easy Easter Brunch, made up of a whole quiche, creamy grits, fruit, ham and biscuits. A bottle of champagne is available a la carte. Orders must be in by end of day Wednesday, April 8; call 850-660-1591.

Stinky’s Fish Camp on 30A will be serving an Easter Sunday prime rib dinner to feed four or five. The meal includes prime rib, gumbo and rice, salad, green beens, new potatoes and key lime pie. Order by phone at 850-267-3053. They will also hold their fifth annual Good Friday Crawfish Boil with live-streamed music.

Sweet Henrietta’s Treats is busy making Easter cookies and babycakes, to satisfy the holiday sweet tooth, and offering free delivery. Call to order at 850-420-4566.

Vintij Food & Wine in Grand Boulevard has a special Easter menu, including fried chicken, chicken and dumplings, lamb chop, pork tenderloin roulade, and more. Orders must be placed by Thursday, April 9, and picked up between 10 a.m. and 2 p.m. on Sunday. Call 850-650-9820 to place orders.

Traci from 30apron is offering private chef services for Easter dinners that can be delivered. She has menu ideas but designs meals based on clients’ needs. Contact her at [email protected] or 615-579-2222.

Many other South Walton restaurants will continue to offer their regular to-go menus for takeout and delivery service.