Love is in the air, what’s on your plate?
Love is in the air, what’s on your plate?
Wine and dine your love on Valentine’s Day
By Michelle Farnham
February 1, 2017
While the number of fabulous South Walton restaurants may seem endless, the number of dining tables available on Valentine’s Day is not. That most romantic of holidays is fast-approaching; might we make a few suggestions before Cupid takes flight?
Reservations are filling up quickly at Seagar’s Prime Steaks and Seafood, located in the Hilton Sandestin Beach Golf Resort & Spa in Miramar Beach. Wine Director Patrick Crumpler said they are offering extended hours from 5 to 10 p.m. while serving their award-winning menu. Classical pianist Ray Hitchell will entertain diners with his mix of jazz and other romantic music.
The filet mignon at Seagar’s is available in three cuts to suit your tastes: 1-1/4-inch, 1-3/4-inch and 2-inch.
Crumpler recommends Chef Dan Vargo’s filet mignon and lobster tails, and the Osetra Caviar, served with toast points, egg yolks, egg whites, sour cream, chives, and chilled vodka. Pair that with the Billecart-Salmon Gran Brut Champagne for a truly romantic evening. The restaurant keeps 3,700 bottles of wine on site, so there’s bound to be something to suit your tastes.
Bijoux has been voted “Most Romantic Restaurant” and Chef Jack McGuckin and his staff plan to live up to that title this Valentine’s Day. Located in The Market Shops of Miramar Beach, reservations are strongly recommended.
“Our filet is one of the best you’re going to have around town,” said Bijoux’s Michael Kincaid. “We cook them in a cast-iron skillet with a little duck fat to make them taste super decadent. Of course you can add crab, shrimp or a tempura lobster tail to the top of those.”
With an in-house pastry chef, you’re going to want to enjoy something sweet with your sweetie, too.
Kincaid’s suggestion? “We have our hazelnut chocolate cake with a nice hazelnut mousse and a hazelnut drizzle over the top with a side of French vanilla ice cream. We make that ice cream right here.”
With its unique courtyard setting and naturally romantic atmosphere, Edward’s Fine Food & Wine will be offering a seafood platter as a Valentine’s Day special. The appetizer includes oysters on the half shell, crab claws, poached shrimp and ceviche.
General Manager and Sommelier Kristy Johnston said all diners at the Rosemary Beach restaurant will enjoy complimentary chocolate truffles and the musical stylings of saxophonist Ike Bartley.
For a romantic dinner, Johnston suggests the seafood stew, paired with a nice Dutton Estates Pinor Noir.
“For dessert, we’ll have an artisanal croissant with fresh strawberries,” Johnston said. “Strawberries are always nice for Valentine’s Day.”
While Edward’s does not take reservations, you can find the eatery on the Nowait app, check wait times and put your name on the list.
Chef Jim Shirley’s waterfront restaurant The Bay, located just before the 331 bridge, will be serving on a first-come basis from 11 a.m. to 9:30 p.m. Valentine’s Day. Should the weather prove chilly, General Manager Joe Beane reminds diners that the heated patio is enclosed for their comfort.
“We will be serving our regular lunch, dinner, and sushi menus as well as a dinner special to be determined in the future,” Beane explained. To heat up your evening, check out the Jon The 2nd sushi roll: a mix of yellowfin tuna, serrano pepper and cilantro.
In addition to its steaks, sandwiches, seafood and small plates, The Bay boasts its own sushi menu. Made fresh to order, diners can try classics like the spicy tuna and the California rolls, or more daring combinations, like the Kelli Roll: ginger shrimp, spicy tuna, avocado, eel sauce, soy wrap, cream cheese, and extra sesame.
To accompany those dishes, be sure to take a look at the sake and the reasonably priced, award-winning wine list.
Finally, at the newly renovated Goatfeathers Seafood Restaurant, Chef Adam Mitchell and his crew will be offering a fixed Valentine’s Day couples menu.
Goatfeathers recently brought in an extensive wine list and a large signature drink collection. One of the more unique concoctions is the key lime martini, which is served in a caramel and graham cracker-rimmed glass.
Off the regular menu, General Manager Tina Marsh suggests the filet of grouper stuffed with crab cake and topped with Meuniere sauce. She recommends enjoying that with a SeaGlass Pinot Noir, or making a selection from the large signature drink menu. For the adventurous soul, try the key lime martini.
“It’s served in a caramel and graham cracker-rimmed glass, with El Jimador lime tequila, key lime juice, half-and-half, a few other odds and ends, and it’s really delicious,” Marsh admitted.
Couples have four desserts to choose from, but Marsh said the bread pudding is her favorite.
