grayton beach

August 8, 2023

Grace Pizza & Shakes 30A: Grace, Love & Pizza

By Liesel Schmidt
Aug. 8, 2023

GRAYTON BEACH – While Grace Pizza & Shakes’ origin story begins in 1990, the actual restaurant didn’t come to fruition until 31 years later when founder Adrian Hembree teamed up with Vincent “VJ” Nandlal to build on their shared love of pizza and one very important ingredient in their lives: grace. At the time, Hembree was already a successful restaurateur with multiple concepts under his belt, but still had yet to open the pizzeria he had been dreaming of owning since he was 16. Meanwhile, Nandlal had been wanting to go into the pizza business for his first venture in the restaurant world. Their combined ideas for a more modernized pizzeria with a specialized shake menu made them a strong partnership, as did their common belief that God’s grace had saved their lives.

“We wanted to have a modern-day pizzeria with some fun shakes for dessert,” said co-owner Nandlal, who trained for months at Hembree’s Italian restaurant, Grazia, before opening the first location of Grace. “The name, ‘Grace,’ is just a theme that is so strong for both Adrian and me. We have both ‘wandered’ in our lives, and we had to look deep to find grace and ask God to take over our lives. Since then, we have both been blessed tremendously and want to show to others grace through food and service.”

After opening the flagship location of Grace Pizza & Shakes in 2021 in Alvin, Texas, the partners set their eyes on 30A and opened their Santa Rosa Beach location on May 4, 2022.

“Both Adrian and I have ties to this area,” Nandlal explained of how the locale even landed on their radar, so far from the Texas flagship. “My family has been local to Blue Mountain Beach for quite a while, and I’ve wanted to move here forever. I know we had both been praying for an opportunity here. Once the location got presented to us, we prayed about it and then jumped right on it!”

Over the past year, Grace Pizza & Shakes has seen an incredible response from the 30A community – another blessing Hembree and Nandlal can count.

“We’ve won awards and have met such great people, from other business owners to locals and tourists that we now call friends,” said Nandlal. “We plan on being around for a long time. We love serving 30A.”

Among the best sellers on the menu are the Supreme Grace pizza, which samples some of Grace’s best attributes: their homemade pizza sauce and scratch made dough, quality meats including their hand-pinched Italian sausage and Wagyu meatballs, and their own whipped ricotta, finished with house made buttermilk ranch.

“It is the signature pie here,” Nandlal noted, going on to describe one that tops his personal list: the Sweet Perfection. “It’s a white garlic base with shredded mozzarella cheese, Wagyu meatballs, whipped ricotta, roasted peppers, and roasted garlic, topped with a hot honey swirl.”

Sweet Sips

On the shake side of things, the 30A Cake Explosion literally takes the cake, sporting a massive slice of Sweet Henrietta’s cake atop a handmade shake, with a buttercream rim covered in sprinkles – all topped off with whipped cream and a lit sparkler.

“We donate a portion of each to a local charity, so we get to do some cool food and serve our community in the process,” said Nandlal, whose own favorite bears his name. “The VJ’s Oreo Overload is awesome … Because, let’s be honest, who doesn’t love Oreos?”

As plentiful as pizza restaurants may be, Grace Pizza & Shakes sets itself apart by using the highest quality ingredients, preparing everything fresh daily, and having exceptional customer service.

As Nandlal said, “We like to think that our genuine love for people and service will make our guests come back and visit often.”

Grace Pizza & Shakes is located at 38 Clayton Lane, Santa Rosa Beach. Open Tuesday to Sunday 11 a.m. to 9 p.m., reservations are not accepted. For more information, call 850-399-4051 or visit gracepizzaandshakes.com.

June 6, 2023

Crackings.: Making a statement

Blog, Home Page Blog

By Michelle Farnham
June 6, 2023

GRAYTON BEACH – You could say the popular brunch spot Crackings. has been in the egg business for close to two decades. What started as an independently owned Another Broken Egg location in Destin expanded into a second South Walton spot for 13 years, before the Green family – Marcia, Tommy, Clayton and Kristy – decided to set out on their own, rebranding their eatery as Crackings. in March of 2018.

They closed up shop after a busy Sunday, changed the name, changed the menu, and re-opened two days later as Crackings.

So why the period in their name?

“A sentence ends with a period, right? It’s a statement!” Kristy said. Marcia was actually the one to dream up the new name, ending weeks of family brainstorming, and that dream included the resounding punctuation mark! The Greens also liked the idea of including the word “King” in the moniker, a nod to their strong sense of faith.

“Many people think our name is ‘CrackLings,’ Kristy admitted, “So we politely correct them by saying it’s like ‘cracking an egg.’”

While husband-and-wife Tommy and Marcia oversee the Destin location, next generation couple Clayton and Kristy run operations in Grayton Beach. The younger Greens actually met in the restaurant industry while students at Florida State, and the rest is history!

The last few years have truly been a time of transition for Crackings., not only the rebrand, but evolving to withstand the pandemic. When the going got rough, the Greens took it outside: outside seating, that is! Parking lot space became a temporary dining room shared with neighboring dinnertime restaurant Grayton Beach Seafood Co., and a band house arose, bringing live music to the table.

“Noticing the beauty of outdoor dining, we took the opportunity during the off-season of February 2021 and began remodeling our now beloved side-patio,” Kristy said. “Our pet-friendly outdoor dining and daily live music is here to stay.”

Crackings

Eats and sweets

Turning attention to the menu, Kristy pointed to Summertime French Toast and the Fresh Gulf Snapper & Grits as two customer favorites.

“The French toast has beautifully unique flavor combinations that someone does not normally experience while eating French toast,” she said. “Aside from being topped with luscious fresh fruit, the two handmade sauces drizzled on top make it quite the experience that our guests rave about.”

While admitting that people may not think of fresh fish for breakfast, it’s worth a look on the Crackings. menu, served four ways: atop Gouda grits, Benedict-style, as part of the avocado toast called the Flocking Flat, and on the “wildly favored” Snapper Sandwich.

“We partnered with a local purveyor to provide us the freshest red snapper straight from the Gulf,” Kristy said. “We serve it fresh until we sell out, never frozen.”

You’ll also find Croisseignets (a cross between a croissant and a beignet), chicken and waffles, and a Sriracha breakfast sandwich on the menu, as well as clearly-marked vegetarian and gluten-free options.

Of course no brunch place would be complete without a little something to sip on, and Crackings.’ Cheers menu includes beer, wine, bloody Marys and their famous Mason jar mimosas.

Clayton has dubbed Kristy the “Crackings. mad scientist” when it comes to developing new mimosa combos – all made with fresh juices and fruits. Look for new flavors to be announced this season, in addition to best-sellers like blood orange, blueberry passion fruit, and pineapple coconut.

Although seating is first-come, first-served, diners are able to join the list before arriving via Yelp Waitlist, which is especially handy during those peak weekend brunch hours.

“This helps when we reach long wait times and guests can join our wait list from their phone while still at their house,” Kristy explained. “They can watch their place in line and head to the restaurant when they see they are reaching the top of the list.”

Crackings

Crackings. is located at 51 Uptown Grayton Circle in the Grayton Beach area of Santa Rosa Beach. They’re open Tuesday to Sunday, 8 a.m. to 1 p.m., closed Mondays. Visit them at crackingsfl.com or call 850-231-7835.

June 3, 2023

Chanticleer Eatery: The locals’ hidden gem

Blog, Home Page Blog

By Lauren Sage Reinlie
June 3, 2023

GRAYTON BEACH – When locals Jimmy Hasser and Adam Yellin, the longstanding duo behind the popular Blue Mountain restaurant Local Catch, were approached about taking over Chanticleer Eatery, it was a no-brainer.

“It was a wildly successful local place, which fit in with what we were doing at Local Catch,” Hasser said. “We like the tourists, but we know that to survive, we have to have the locals. Our wives loved eating there. It was really a ‘Why not?’”

Chanticleer opened in 2012, tucked in an unassuming, off-the-beaten-path corner of Grayton Beach. Even so, the place was beloved by locals for its fresh-baked bread, delicious sandwiches, crisp salads, hearty soups, and more, all served up in a laid-back atmosphere a few minutes from the beach. (It’s fine dining in flip flops, as Hasser described it.)

Chanticleer Eatery

Over the past couple of years, the owners had struggled to keep the place open consistently, especially for dinner service. When Hasser and Yellin took over management in November 2021, one of their first goals was to re-establish consistent dining hours. They wanted people to know they were back in business.

“We didn’t really want to change much,” Hasser said. “We wanted to keep the same dishes everyone loved but add a few new ingredients or items.”

To head the kitchen, they brought in Chef Innocent Utomi, who has served as executive chef at Capital Grille in Miami, Fleming’s Steakouse, and Great Southern Café in Seaside.

“He wanted a change, and we were excited to bring him in with his recipes and his team of people that follow him,” Hasser said. “He is the nicest, sweetest chef I have ever known. No ego. He’s just a special, amazing person. He is the one who makes it special with so much talent, and he builds so much camaraderie.”

Jay Etheredge came on as general manager after holding that role at Bud and Alley’s Pizza Bar in Seaside for years.

“We really have the perfect team in place,” Hasser said.

The lunch menu has stayed almost the same with all the crowd-pleasing sandwiches, soups, and salads in addition to fine dining entrees, including the fresh catch of the day, filet mignon, shrimp and grits, and a soul-soothing, spicy Not Your Mama’s chicken and rice plate.

“The grilled cheese is honestly the best I have ever had,” Hasser said. Fresh slices of rosemary-sage bread are filled with melted cheddar, provolone, and mozzarella cheese and topped with bacon and bruschetta. Other options include the Reuben with house-smoked pastrami served on freshly baked farmhouse rye, melted Swiss cheese, and thousand island dressing; tomato soup; and a Southern summer salad with fresh fruit and Gorgonzola.

All the bread, desserts, and “those cookies everyone is obsessed with” are baked in-house. (Cookie options are chocolate chip or a coconut and white chocolate number, often hot from the oven.)

Chanticleer Eatery

One of Utomi’s menu additions is the Happy Tuna, a serving of raw ahi tuna poke, marinated in fresh ginger, soy, and pepper sauce, tossed with mango and avocado, and topped with pickled cucumbers and red onions. He brings his Fleming’s Steakhouse chops to their filet mignon. For dinner service, he’s added a lobster bisque, surf and turf with lobster, and more seafood options.

Hasser and Yellin opened Local Catch in a run-down, double-wide trailer in 2012, starting from scratch. It quickly became a popular staple of the Blue Mountain neighborhood. Hasser has four kids, Yellin has three. They are here to stay, Hasser said.

“We are fully inundated in the schools and the community. We’re in it for the long haul,” Hasser said. “We believe in this area and want it to work for us.”

Chanticleer Eatery is located at 55 Clayton Lane, Santa Rosa Beach. No reservations are accepted. The restaurant is open seven days a week from 11 a.m. to 9 p.m. Reach them by phone at 850-213-9065. Additional information, including a full menu, can be found at chanticleereatery.com.

October 23, 2022

Grace Pizza and Shakes opens second location on 30A

Blog, Home Page Blog

Oct. 23, 2022
Special to 30A Food & Wine

GRAYTON BEACH – Grace Pizza and Shakes will host a grand opening celebration on Saturday, Oct. 29 at their newest restaurant, located in the old Pickle Factory at 38 Clayton Lane in Grayton Beach.

Grace Pizza

Founded in 2021 by Adrian Hembree and Vincent Nandlal in Alvin, Texas, Grace is the story of their mission and values expressed through the art of food, leadership, and serving others. The name “Grace” comes from a time when both Hembree and Nandlal faced hardships in their personal lives, and turned to their faith for grace, leadership, and love.

Nandlal and his father long knew that they wanted to open a pizza restaurant but didn’t have the knowledge or expertise of the business. They turned to their friend Adrian Hembree, who they had become close with through community service work including Hurricane Harvey relief, the Pearland Police Officer Benefit, and volunteering after the Santa Fe School Shooting. Due to their close bond, Hembree decided not only to advise on the business but partner with Nandlal to bring the concept to life. They both share the same passion and idea that food, a love for people, and serving others brings people together. Today, their goal is to extend Grace to the community, one slice of pizza, or one fun shake, at a time.

“Adrian had an idea for a pizza concept but wanted to shake it up with something different,” Nandlal said. “I love the milkshake idea, so I was able to help Adrian put together an over-the-top menu, and with his many years of restaurant experience and my passion for creativity, we were able to create this cool, unique concept.”

After vacationing to 30A for decades, both Hembree and Nandlal knew they wanted to open a business in the area to have a more concrete connection to the community and be in the area full-time. The decision became clearer when a friend let them know a restaurant space would soon become available and that they should take the opportunity to expand.

“We prayed and God told us to go for it, so we made an offer and the rest is history,” said Nandlal. “The Grace concept is perfect for locals and visitors because it brings a family friendly, cool environment that everyone will love, no matter what age you are. We are so beyond blessed and grateful to be here.”

Grace Pizza and Shakes 30A offers a wide variety of hand-crafted pizzas, salads, local craft beers, and over-the-top ice cream shakes, including their signature 30A Cake Explosion, made with locally sourced baked items. Their founding principles are based off the old proverb, “To each, his own,” meaning that none of their pizzas are the same and each is unique in flavor.

Community members, guests, and children are invited to the locally owned and operated restaurant from 6 to 9 p.m. on Saturday, Oct. 29 to commemorate the official grand opening and taste some of the restaurant’s most popular fare. The Halloween-themed event will offer samples of various pizza pies and shakes, along with craft cocktails from Distillery 98, craft brews from Grayton Beer Company and the Lewis Bear Company, along with sips of Good Clean Wine. Attendees are encouraged to wear costumes and the best costume will be awarded a special prize. There will also be live music from Nashville-based recording artist, Cole Degges, along with kids face painting and a DJ later in the evening.

Proceeds from the event will benefit the Ohana Institute, a non-profit, private, exploratory, and innovative school serving middle and high school students. The school operates year-round on a flexible calendar that emphasizes project-based learning and combines both theoretical and real-world experiences for students through an engaging and broad array of subjects.

The new Grace Pizza and Shakes 30a is 1,000 square feet with an intimate dining area along with a plethora of outdoor seating options. The new restaurant has created 30 to 40 jobs in the community and since their soft opening in May 2022, they have partnered with several local businesses and organizations to give back to the community.

To learn more about Grace Pizza and Shakes 30A, visit www.gracepizzaandshakes.com and follow their social media accounts on Instagram and Facebook.

August 25, 2022

Chanticleer Eatery: Something old, something new

Blog, Home Page Blog

By Pam Windsor
Aug. 25, 2022

GRAYTON BEACH – Chanticleer Eatery has been a lunchtime favorite for years, with its gourmet sandwiches on homemade bread and popular desserts like fresh chocolate chip cookies and key lime pie. And now it’s becoming a hot spot for dinner with expanded nights and hours, and exciting new seafood dishes, as well as surf and turf.

When new owners, Jimmy Hasser and Adam Yellin (who also own Local Catch Bar & Grill), bought Chanticleer from husband-and-wife duo Sandro and Emily Wever, they wanted to keep everything that people already loved about it, but add and expand it just a little bit.

“We didn’t want to change a thing for lunch because of how popular lunch is with the locals,” Hasser said. “I would have no problem saying it’s the best lunch spot in or around 30A. So, when the deal was structured, we wanted to keep the people and the recipes. They had a lot of special ways they prepared some of the stuff. It was prepared with love, and we wanted to make sure we could do that.”

So, they kept what already worked and just added a little seafood to the menu, with lunch additions like the new Mahi Sandwich, served alongside the popular Reuben, the Turkey Avocado BLT, and the chicken salad sandwich on homemade bread.

And while Chanticleer was previously only open for dinner a couple of nights a week, it is now open seven nights a week with an expansive menu.

“What we did was we kept a couple of the most popular items from dinner (like the hand-rubbed pork chops), then we added seafood to it,” Hasser explained. “And we added a great executive chef. His name is Innocent Utomi.”

A native of Nigeria, Chef Innocent is a French-trained chief who has served as executive chef at prestigious restaurants like Capital Grille in Miami, and Great Southern and all the Seaside concepts in Santa Rose Beach.

“He’s so highly qualified and we think he does such a great job,” Adam Yellin said. “And we think he’s a great person, as well.”

Chef Innocent’s influence shines through the diverse dinner menu such as the Fresh Catch with Tomato Butter, Smoked Filet Mignon topped with demi-glace, served with mashed potatoes, green beans, and garlic butter sauce, and the Lobster Bisque Soup.

And during both lunch and dinner, the desserts that help make Chanticleer famous, are always available.

“Gourmet desserts made from scratch, like the key lime pie,” said Hasser, “and the cookies are exactly the same. The key lime pie is the same recipe, the carrot cake is the same, and we also have the fudgy brownie. People love those cookies and buy a dozen on the way out. It is the owner’s original recipe and she was kind enough to give that to us.”

Guests can also enjoy Happy Hour seven days a week from 3 to 6 p.m. at their full bar with craft cocktails, draft and bottled beer, and an extensive wine list. Menu items include burgers, wings, and poor boys, just to name a few.

Chanticleer Eatery has struck a unique balance: keeping what has worked so well for so long and creating new and exciting things that only add to the experience. It’s a win-win combination.

Chanticleer Eatery is located at 55 Clayton Lane, Santa Rosa Beach. Open seven days a week from 11 a.m. to 9 p.m., reservations are not accepted but you can reach them at 850-213-9065 or visit www.chanticleereatery.com.

May 5, 2022

Grayton Seafood Company: That neighborhood gathering spot

Blog, Home Page Blog

By Laura Holloway
May 4, 2022

GRAYTON BEACH – Grayton Beach has a special place in the hearts of many. This funky, eclectic neighborhood in the middle of 30A has retained its simple beach town way of life. Feet are sandy, bicycles have baskets, and seafood should be fresh and fried. This beloved part of 30A feels perhaps more local than any other, and that notion inspires unique shops and restaurants within its community. And if Grayton Beach was its own town, Grayton Seafood Company could very well be the mayor, offering a friendly, inviting place to gather, and retaining the old 30A feel that so many come here to experience.

Described as a “neighborhood gathering spot,” Grayton Seafood Company offers the best aspects of 30A: simplicity, flavor, and casual tones. It’s the cold-beer-fried-shrimp-basket-fisherman-tales kind of place that you’ve been hoping for, and located in Uptown Grayton Beach, it’s just down the road from all of your favorite 30A neighborhoods.

“Grayt Food and Tall Tales?” Yes, please. But it’s more than a sign on the wall. It’s the kind of down-the-street place you love to stop in after work, or meet friends on the weekends, or bring your family on vacation. A place that feels as good as it tastes, that wraps its arms around your appetite and makes it stay for a while.

Grayton crab cakes — Crab cakes are a menu staple.

A deep dive in the menu

Owner Tabitha Miller (who co-owns alongside Kenny Griner) describes it as a “friendly, under-the-radar locals spot,” one that brings people together in the name of good food. Miller said, “[There are] no strangers here. Not everyone who comes in is a local, but everyone is a local when they leave.”

And who wouldn’t want to be a local here? The Seafood Gumbo – the very first item on the menu for a reason – is competitive with gumbos cooked in native Cajun kitchens. Miller said the best compliment she’s ever paid is “when Louisiana folks say our gumbo is the best they have ever had.” Tack on a few other delicious starters, like Smoked Tuna Dip, Fried Green Tomatoes (with shrimp remoulade), and a pound of Blue Crab Claws (sautéed in white wine garlic, and butter sauce), and you may not even need to venture further into the menu. But you should, given the savory entrée choices, such as Pan Seared Blue Crab Cakes over garlic mash with sautéed vegetables and lemon butter cream sauce, the Creole Linguine Alfredo (made with sautéed shrimp, crawfish, bell peppers and onions in made-to-order Alfredo sauce), or the 16-ounce ribeye, served with garlic mash and the vegetable of the day (dress your steak up further with a row of blackened shrimp.)

“Little Skippers” are not forgotten, with a robust kids menu that goes beyond traditional kiddie choices to include catfish and shrimp, along with the ever-popular chicken tenders, burger, or kids pasta. If you can, save room for New Orleans Praline Bread Pudding with whiskey sauce, or the Cheesecake of the Day.

Grayton Seafood Company features outdoor seating options (bring your dog!), and live music and brunch during season. Hours may vary, and current menu offerings and reservations request information can be found by visiting www.graytonseafood.com or calling 850-714-2155.

September 21, 2021

Grayton Beer Brewpub: More than just beer here!

Blog, Home Page Blog, Uncategorized

By Pam Windsor
Sept. 20, 2021

GRAYTON BEACH – Since opening a little more than three years ago, the Grayton Beer Brewpub has become popular for great food and its expansive collection of locally crafted beers.

The menu features something for everybody, with items like the double-stacked burger, smoked wings, a Nashville hot chicken sandwich, and specialty entrees that include a dish called Bowl Lotta Love, Steak Frites, and Parmesan Grouper.

“We have a wonderful parmesan grouper,” admitted Arielle Turner, assistant manager at the brewpub. “It is a parmesan-crusted grouper over mashed potatoes with a side of asparagus and it’s delicious!”

There’s also the catch of the day, fried pork chops with collard greens, and Turner’s favorite: the beer cheese nachos. They’re made with tortilla chips, pulled pork, lettuce, tomato, jalapeños, spicy barbecue, and beer cheese.

“Our beer cheese nachos are really, really good!” she says. “And we make our beer cheese here.”

When it comes to actual beer, though, customers can choose from more than 15 different beers on tap, all brewed locally. Some of the more familiar ones are Fish Whistle IPA, 30A Beach Blonde Ale, and 1890 Founder’s Ale. There are also seasonal beers and others with limited availability.

Although the brewpub just opened in 2018, its parent company, Grayton Beer, has been in operation since 2011. The main production facility at 217 Serenoa Road produces most of Grayton’s many beers, but the brewpub does have a 7-barrel small batch system that allows it to brew some specialty beers in-house. Customers can sample individual beers or try a flight of four different pours.

“We have a lot of options for local beer,” Turner explained. “We have a really big selection of IPAs, of different lighter beers. We have also have darker beers and stouts.”

Wine is also available, and bartenders are always standing by, ready to prepare any one of a long list of specialty cocktails like the Whistle Pig Rye Old-Fashioned, the House Margarita, or the Blueberry Blonde Mojito.

The atmosphere is always open and relaxed and guests can dine inside or outside on the patio. Turner says the energy level does increase slightly on Thursday nights when they have Trivia Night, hosted by one of their bartenders.

“We do trivia from 7 to 9 on Thursday nights and it’s a lot of fun,” said Turner. “And we offer different specials on certain pitchers of beer.”

Expansion is on the horizon, as the brewpub is working to open a second location near the Destin Harbor in the former Hogsbreath Saloon.

She says the goal of the Grayton Beer Brewpub is to offer a memorable experience with the best food and beer available, and to have a wonderful time doing it.

“I love the environment here. It’s upbeat and positive and the people here are really wonderful.”

It helps, she adds, that they all love what they do.

Grayton Beer Brewpub is located at 170 E. Co. Hwy. 30A, Santa Rosa Beach. They’re serving from 11 a.m. to 10 p.m. seven days a week. Reach them at 850-213-4000 or www.graytonbrew.com. Seating is first-come, first served.

August 10, 2021

The Red Bar: Tastes like vacation

Blog, Home Page Blog, Uncategorized

Aug. 8, 2021
By Laura Holloway

GRAYTON BEACH – For many, the turn off of 30A onto Defuniak Street signals the beginning of the vacation, cruising into Grayton Beach where time seemingly stands still, where traditions include flip flops and to-go-cup wine sunsets, where dogs are viewed as guests and tourists are treated like family.

And for even more, the flavor of that kind of lifestyle and vacation is found at the world-famous Piccolo Restaurant and The Red Bar. A restaurant so simply perfect in taste and unique in style that it earned its place on the famous Red Bar t-shirts (who doesn’t have at least one of those?), the place where you start and end your vacation, a splash of red amidst the muted pastels found elsewhere all around it.

The Red Bar

This is the kind of restaurant that rallies a community to rebuild it when a fire takes it completely to the ground, and this is the kind of restaurant that rises up from the ashes for its second act of mouth-watering food, uniquely Red Bar ambiance, and the cool, friendly beach moods that always bring you back, time and time again.

Hearts were broken throughout that February day in 2019 – both locally in Santa Rosa Beach and all around the world on social media – with the news that everyone’s favorite dive was on fire, and then later that day, that it was unsavable, and then that it was gone entirely. True grief took hold of the community in the loss of what felt like a dearly loved friend, for some, even more.

Restaurant partner Louis Petit recalls, “It was as though someone we truly loved had died. I was making breakfast for my kids that morning and Mike Ragsdale called me and said, ‘I don’t know how to tell you this, but The Red Bar is on fire.’ And then we were all rushing to Grayton Beach to just stand helplessly and watch it burn. It was a hard day for us all.”

The Red Bar

But the community loved The Red Bar family as much as they loved the eatery itself, and plans to rebuild began immediately. At the time of the fire, owner Oli Petit said, “I want to tell our patrons and my staff that we will be back, and we will rebuild to the exact previous specifications – maybe with a better bathroom. Life goes on.” And just as promised, The Red Bar reopened in the summer of 2020, inviting guests back to the table and proving that they truly could retain everything about the original restaurant that made it so uniquely theirs. The red ambiance, the funky spirit, the groovy music, and of course, the food; the simple yet unforgettable menu that reminds us exactly what our favorite vacation should taste like.

Good food doesn’t have to be complicated, and a menu doesn’t have to be big to include something for everyone. The Red Bar’s beloved dinner dishes include the Blackened Grouper (served over spinach with a bacon cheddar grit cake, topped with brown butter sauce, and served with a house salad), the Daily Fish (topped with citrus beurre blanc and served with mashed potatoes), Shrimp and Crawfish (sauteed and served over penne pasta and topped with tomato beurre blanc), Baked Eggplant (stuffed with shrimp, scallops, zucchini and squash and topped with tomato beurre blanc), Panne Chicken (topped with lemon butter caper sauce and served with mashed potatoes), Manicotti (stuffed with three cheeses and baked in a red sauce), and Crab Cakes (topped with citrus beurre blanc and served with mashed potatoes – and so good it’s only available on Friday and Saturday nights.) Every dish but the pasta dishes come with a house salad.

Lunch offers a more extensive menu, with favorite beach fare such as Seafood Gumbo (with a house salad), Smoked Tuna Dip, Smoked Salmon Salad, Fish Sandwich, Fried Shrimp or Oyster Po’boys, Shrimp and Grits, as well as traditional burger and chicken sandwich options. Appetizers are served all day, and include Jalapeño Poppers, Chicken Wings, Cheese Sticks, Chicken Fingers and Fries, and several other picky-eater-friendly selections.

Sunday brunch at The Red Bar is beloved by locals and tourists alike, so get there early for a Belgian Waffle and Bloody Mary and stay for the live music and people watching. The Red Bar Jazz Band plays most every night, and there’s usually a crowd, so come ready to let the musical groove help pass the time. The wait is definitely worth it. And hey, if you’re lucky enough to be here in this moment at this world-famous restaurant, listening to unforgettable music, you’re truly lucky enough.

The Red Bar can be found at 70 Hotz Avenue, and while no reservations can be made, you can find out more by calling 850-231-1008 or visiting https://theredbar.com/. The Red Bar is open Sunday through Thursday from 11 a.m. to 10 p.m., and Fridays and Saturdays from 11 a.m. to midnight.

May 23, 2021

Grayton Seafood Co.: Local loyalty is no tall tale.

Blog, Home Page Blog

May 23, 2021
By Sarah Murphy Robertson

GRAYTON BEACH – When reading about a restaurant established in the fall of 2015, you might not expect extreme customer and community loyalty and a well-cultivated, committed staff culture. But in five short years, owner Kenny Griner has created exactly that at Grayton Seafood Co.

Griner spent 25 years in the restaurant business in Pensacola and could set his watch to his customers. So transitioning to our resort economy on 30A was a leap of faith. “My goal from the very start was not to be the biggest, but to be everyone’s favorite,” he shared. Kenny is quick to credit many factors in their success including his partner, Tabitha Miller. “She’s taken to this business like a duck to water and I credit a tremendous amount to her – especially over this last year,” he emphasized.

The rest of the team is, in Griner’s words, “the best staff on 30-A.” The entire group takes pride in a job well done and Griner and Miller want them to learn and grow in their roles. Often appreciative guests will ask to come back and thank the kitchen for their meal. “I can’t tell you how much satisfaction they get after working so hard on a dish to hear it was enjoyed, Griner revealed.

Supporting the local economy through trusted long-held relationships with local fishermen and purveyors has also been a big part of running this restaurant. But it goes even deeper than that. Griner firmly enjoys being an ambassador of local species and educating his guests about lesser-know fish.

“I am very proud that customers who only visit 30A a few times a year, come here for the Sheepshead for example,” he mused.

By creating a menu around what is running, they can ensure they offer the freshest and best dishes.

“Every morning I wake up and find out what is available based on the season, the weather, and the regulations,” Griner explained.

Grayton Seafood built down their current menu on customers’ favorites. They center regular offerings around the most popular dishes, but daily specials are well-crafted and often sell out. If you want to hear the favorites of the owner himself, Griner says it changes day-to-day. Sometimes he craves the comforting Creole Linguine Alfredo and sometimes the mood just calls for fresh oysters, ice cold and straight from the half shell.

Griner shares there is nothing romantic about a restaurant business – lots of hard work and prep goes into each service. The loyalty this spot has created comes from the service they provide, but also from the quality of their food and attention to detail. When asked about the prep work involved, Griner commented on the 21-ingredient homemade remoulade. It took him years to perfect their version of this punchy sauce.

“There’s nothing that annoys me more than being served ketchup and mayonnaise as remoulade,” he disclosed.

With all the behind-the-scenes work that goes into running a restaurant, it is opening time Griner enjoys most. “When I ring the bell I know we have worked hard all day and are more than ready to serve some good food,” he explained.

In a small town you’ll hear a lot about shopping local, loving locals, or sourcing local. But ask any year-round South Walton local, Grayton Seafood Co. is absolutely “Serving Grayt Food” and that is no tall tale.

Grayton Seafood Co. is located at 50 Uptown Grayton Circle, Grayton Beach. Open Tuesday through Saturday, 4 to 9 p.m. Reservations only. Text 850-714-2155 to get on the reservation list, or check out www.graytonseafood.com for more information.

July 27, 2020

Black Bear Bread Co. A-Z: From avocado to za’atar

Blog, Home Page Blog

July 28, 2020
By Laura Holloway

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.

Owners Dave Rauschkolb (of Seaside’s Bud and Alley’s, Taco Bar, and Pizza Bar notoriety) and Chef Phil McDonald have created something truly unique with the conception of Black Bear Bread Co.

“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.