FOOW

August 2, 2023

The restaurants of The St. Joe Company: Expanding the empire

By Liesel Schmidt
Aug. 2, 2023

EMERALD COAST – While the organization now known as The St. Joe Company was originally founded in 1936 as a paper company, over the past few decades it has become synonymous with some of Northwest Florida’s top destinations to live, work, and vacation. At one point, St. Joe was the second largest private landholder in Florida, with more than a million acres of property in its holdings. As they began to focus more strategically on Northwest Florida, properties in other parts of the state were sold off while the company built its empire along the Gulf Coast of Florida. Now that empire is continuing to grow with an ever-expanding list of award-winning restaurant concepts under The St. Joe Company name.

Just to name a few

Taking advantage of the abundance of fresh seafood available, Fish Out of Water (WaterColor) and Havana Beach Bar & Grill offer coastal fare at its finest, each with their own particular spin and vastly different atmospheres. FOOW is known for its laid-back, casual vibe, while Havana Beach brings a more upscale feel. The latter, located at The Pearl in Rosemary Beach, includes Havana Beach Lounge and Havana Beach Rooftop, complimentary yet different in their menus and ambiance.

Looking for Southern classics? WaterColor’s Scratch Biscuit Kitchen serves up made-from-scratch biscuits in a casual, family-friendly environment where Southern comfort food is made fresh from 7 a.m. until 2 p.m. Southern coastal cuisine is on the menu, right alongside gorgeous views at Harrison’s Kitchen & Bar, located in Panama City’s Historic Downtown area.

Guests at the Hilton Garden Inn at Northwest Florida Beaches International Airport will love the Garden Grille & Bar, an amenity also open to the public as well as hotel patrons. The menu features American fare, with a cooked-to-order breakfast menu and familiar favorites from lunch to dinner.

Newcomers to The St. Joe Company portfolio include Blu Poolside Bar & Grill, located at the Embassy Suites by Hilton Panama City Beach Resort; Steam on 5, a rooftop dining venue located at the Hotel Indigo in downtown Panama City; and Tarpon’s, located at the Hotel Indigo in downtown Panama City. All are open to the public as well as hotel guests, making them the perfect draw for locals and visitors alike.

“We’re fortunate to be able to offer our restaurants in wonderful locations,” said Matt Moore, corporate director of projects and concepts for The St. Joe Company. “Wherever the location, we strive to create a great experience at our restaurants, whether through the ambiance and view, by bringing in a live band to offer a more social scene, or with something just as simple as seeing a smile on the server’s face as they greet a returning customer. Most importantly, we listen to our guests and adapt our menus based on their feedback.”

Listening to their guests and offering a great experience is a hallmark of The St. Joe Company, as is creating a positive work environment for their staff. “Our approach has always been to create a ‘work family,’” Moore said. “When our family is intact, our guests will always have the best experience with their family and friends at our restaurants. That mentality of family and friends serving family and friends is at the root of what we think of as the true spirit of Southern hospitality.

“At each of our restaurants, we also strive to create a sense of place, reflective of the surrounding culture and nature,” he added. “We provide a quality and integrity of service, whether you’re visiting one of our fine dining restaurants or fast-casual restaurants. At every one of our locations, we hope that you always feel recognized and enjoy the experience of being a part of our community when you dine.”

As they continue looking to the future, Moore said that The St. Joe company will remain steadfast in meeting the needs of the community.

“When there’s demand for something new, we want to be able to offer unique dining experiences that are a perfect fit for the community.”

Photos by Kurt Lischka

June 12, 2023

Fish Out of Water: Fresh from the gulf and the oven

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By Pam Windsor
June 12, 2023

WATERCOLOR – Whether it’s breakfast, lunch or dinner, Fish Out of Water offers a unique dining experience so close to the beach, you can come in and dine while wearing flip flops and cover-ups.

Located within the WaterColor Inn and Resort, “FOOW” as it is sometimes called, is known for Southern Coastal cuisine and stunning views.

True to its name, Fish Out of Water has a few locally sourced seafood dishes specially prepared by its world class culinary team. You might want to try the Gulf Oysters, Shrimp & Grits, or the popular Dos Grouper Tacos. Those tacos are made with blackened grouper, avocado, cabbage, salsa, cilantro, and lime.

FOOW is a family-style restaurant that strives to offer something for everyone, so there are non-seafood favorites, as well.

The FOOW Burger comes with an array of fixings, but guests can also add an egg, bacon, or avocado to suit their tastes. There is also the fully loaded signature BLT with smoked turkey breast, avocado, Cajun aioli, applewood bacon, tomato, farm greens, served on its famous made-from-scratch sourdough bread.

“The BLT is a very popular item for us,” explained Matt Moore, corporate director of projects and concepts for The St. Joe Company, which owns FOOW.) “We make our own sourdough bread and, in fact, make about 30 to 40 loaves every day. People often ask, ‘Where do you get this bread?’ We’re able to say, we don’t get it, we make it here, fresh.”

Moore said that’s one just example of the extra steps taken at FOOW to make both the food and the experience shine. He credits that to the dedicated culinary team and hospitality staff determined to keep guests coming back.”

“A lot of restaurants serve similar things in this area, but we add a little uniqueness to what we serve. Guests might not always be able to put their finger on exactly what makes it special, but it’s there. And a lot of it has to do with the people we hire. They become family, they care, and that translates to the dish at the end of the table.”

The restaurant has become a hot spot for brunch. And while there are many brunch items to choose from, like the WaterColor Omelet with baby Arugula, tomatoes and Swiss cheese; or the Avocado Toast, FOOW’s version of French toast is a big draw.

“Our French toast has been a staple for us,” Moore said. “Everybody comes to Fish Out of Water for brunch, including myself, for the French toast.”

Specialty desserts are also a big deal at FOOW. Make sure to save room to sample the ice cream sandwich, key lime pie, or Dirt Road Anthem (also known as Mississippi Mud Pie).

Adults may want to try one of the bar’s creative specialty cocktails, with whimsical names like Swim to the Second Sandbar, Beach Hair Don’t Care, and Cat on a Hot Tin Roof.

And whether you’re dining here with family, friends, or a special date, you’re sure to enjoy it with that up-close view of the water.

“You get the Gulf view here,” Moore said. “We’re only one of about three restaurants that really has a true Gulf-front seating view in the 30A area.”

FOOW added more seats during renovations several years ago to make sure guests have less of a wait during peak dinner hours.

Fish Out of Water is at 34 Goldenrod Circle in Santa Rosa Beach. Open seven days a week from 8 a.m. to 10 p.m., reach them by phone at 850-534-5050, or visit www.foow30a.com.

May 24, 2022

Fish Out of Water: Entirely in their element

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By Laura Holloway
May 24, 2022

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.”

Freshness of the food is top priority at FOOW.

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.”

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 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.

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 chow-chow, 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.

February 8, 2021

FOOW Supper Club hosting Mardi Gras Dinner Feb. 18

Blog, Fish Out of Water, Home Page Blog, Watercolor

WATERCOLOR – The FOOW Supper Club will present its second annual Mardi Gras dinner Thursday, Feb. 18 from 6 to 9 p.m. Enjoy French-inspired cocktails and an authentic New Orleans dinner with FOOW’s prix-fixe Mardi Gras menu. Reservations are required; limited seating available. $95 per person; service charge and sales tax not included.

FOOW is located at 34 Goldenrod Circle, Santa Rosa Beach.