santa rosa beach

August 17, 2023

Outcast Seafood • Outcast Bar & Grill: Outcasts welcomed

By Pam Windsor
Aug. 17, 2023

SOUTH WALTON – Outcast Seafood in Miramar Beach and Outcast Bar & Grill in Santa Rosa Beach are relatively new restaurants already known for terrific food with bold flavors, a high-energy wait staff, and a fun and dynamic atmosphere.

“We wanted to create the kind of place we want to go to and that’s exactly what we did,” said Justin Maloy who owns both restaurants along with business partner, Alan Puzio.

Outcast Seafood

Outcast Seafood opened last year in Miramar Beach in an 1,100 square foot space a couple of miles from the beach. It makes up for its small size with amazing seafood and a dining experience to remember. It’s popular for its seafood boils, red beans and rice, and more. If you’re coming with a group, check out the Big “O.” It serves several people and comes with two pounds of Alaskan snow crab, two pounds of head-on Gulf shrimp, two ears of corn, two potatoes, andouille sausage, and Outcast’s signature sauce.

If you’re a big snow crab fan, you may want to go all-in for snow crab. Outcast has some of the biggest snow crab legs you’ll find anywhere, and every pound of seafood comes with an ear of corn and potato.

With a wide and varied menu, you’re likely to find something for everyone. And if you’d like an alcoholic beverage with your meal, there are local specialty wines and craft beer available.

Outcast Bar & Grill

Outcast Bar & Grill in Santa Rosa Beach opened earlier this year with more than triple the space, more menu options, a full bar, an outdoor patio, and late night dining available seven days a week.

You’ll find terrific seafood here, too, but the Bar & Grill also has burgers, chicken wings, fried and grilled chicken, and more.

“Our burgers are awesome,” said Maloy.” We make a signature burger called the Little Sin. It’s called Little Sin because it’s a little spicy, a little sweet, and has a little bit of heat to it. It’s a half-pound patty with bacon, mayonnaise, house made barbecue sauce, cheddar cheese, and we top it with ‘Outcast candy’ which is sweet, 30-day brined jalapeños in brown sugar. It’s our most popular burger to date.

The chicken wings are also fast becoming a big hit. Soaked for 24-hours in a signature brine, they’re big, fresh, and juicy and come with blue cheese, ranch, or an array of other homemade sauces.

If you’re up for a cocktail, check out a couple of Outcast Bar & Grill’s signature drinks. One is the Outcast Bloody Mary, made with the bar’s own bloody Mary mix, unique vodka blend, and topped off with a made-from-scratch pork rind. Another is the Black Pearl, which starts off with Jack Daniels, then adds several other ingredients, including blackberry liqueur, which gives it the black shine that led to the name.

Rocking out

Whether you’re dining out at Outcast Seafood or Outcast Bar & Grill, you can look forward to enjoying some rock and roll music – in one form or another.

“Outcast Seafood is small, so we just have music playing over the speakers,” Maloy said. “We have a much larger speaker system at Outcast Bar & Grill, so during the summer we’ll have live music there Friday and Saturday nights.”

Maloy said the goal with Outcast is to create an enjoyable dining experience that keeps people coming back.

“We’re here to build a brand in this community. When you see ‘Outcast’ you know it’s going to be quality and there’s a lot of love put into it. We know if we have good service, great food, and a rock and roll atmosphere, it should work. The feedback has been fantastic. We’re already looking forward to doing Outcast No. 3 next year.”

You can visit www.outcastseafood.com to see menus for both restaurants.

Outcast Seafood is at 10859 Emerald Coast Parkway, Suite 404, in Miramar Beach. No reservations, seating is first come first served and open 11:30 a.m. to 9 p.m.; call 850-719-4214.

Find Outcast Bar & Grill at 4942 U.S. Hwy. 98 #1 in Santa Rosa Beach. Open Sunday to Thursday, 11 a.m. to 1 a.m., Friday and Saturday 11 a.m. to 2 a.m. No reservations, first come first serve; phone is 850-409-6447.

December 18, 2022

A toast to the chef

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Janca’s Jingle Bell Jamboree raises money for beloved culinary leader

By Michelle Farnham
Dec. 18, 2022

SANTA ROSA BEACH – The holidays are a time for generosity and goodwill toward men. Nowhere was the spirit of the season more evident than at Janca’s Jingle Bell Jamboree, a fundraiser held Dec. 17 at Down Island Gulf Seafood Restaurant.

Longtime local Chef Brannon Janca was diagnosed with lung cancer for a second time this year, and the call to help alleviate some of the financial burden was heard loud and clear by the South Walton community. From fellow chefs and entrepreneurs to neighbors and even complete strangers, hundreds came out to show Brannon and his wife Stefani some love.

Raffle tickets were another fundraising source.

The guest of honor was in attendance for the food and wine walkabout, trading in his signature chef’s toque for a knit cap to ward off the evening’s chilly temps.

“I’m a little overwhelmed, but all my friends – Jim Richard, Jill Tanner, all the people who have helped – I wouldn’t expect anything different from those guys,” Brannon said as he looked around the sold-out tent set up outside his Highway 98 eatery. “It’s pretty humbling and it’s pretty bad-ass.”

“These last couple of months have been very overwhelming for us,” added a tearful Stefani. “This is a relief.”

Local businesses really showed up, as 100 percent of all the food and beverages served were donated for the elegant cocktail party. Food purveyors from Restaurant Paradis, Taco 30A, Marrow Private Chefs, Cava & Cakes, Vin’Tij, Cafe Thirty-A, Grayton Beach Catering, Stinky’s Fish Camp and the Down Island team provided attendees an amazing menu of Gulf Coast cuisine.

“You take the money out of it, and just the support we’ve gotten has been a big deal, too,” Brannon said. “Even in the restaurant, ever since we announced this, we’ve gotten a lot of support from the locals just coming to the restaurant. It’s awesome.”

“That’s what makes this community different from any other around here,” Stefani agreed. “In just four weeks, they did this.”

Band — Guests enjoyed the music of Dread Clampitt and Cadillac Willy.

“This” included musical performances from Dread Clampitt and Cadillac Willy. A personalized board allowed well-wishers the chance to write their words of encouragement. Inside, a silent auction of over 100 lots filled the length of the dining room, offering bidders everything from event tickets to artwork, restaurant gift cards to vacation packages – and more.

“This was all given by our tremendous community,” said longtime friend, former business partner and culinary mentor Jim Richard. “I’m actually kind of speechless. To see it happening and the turnout, it makes me pretty emotional. That’s why we live here and the reason I’ll never leave.”

Silent auction — More than 100 silent auction lots were donated.

After spending the early part of his career helping to build the Stinky’s Fish Camp empire with Richard and Todd Misener, Brannon and Stefani realized their dream of opening their own spot in January of 2022.

The initial diagnosis came midway through renovations of the Highway 98 eatery, but Brannon persevered and achieved clinical remission in time for the grand opening. The spot was a hit, and Down Island quickly earned accolades, including being voted Best New Restaurant by Emerald Coast Magazine readers. Everything seemed to be coming up roses, until Brannon learned his cancer had become active again. Always the fighter, he’s been undergoing treatment, while putting in shifts at his restaurant as often as he can.

Down Island Gulf Seafood Restaurant is located at 2780 U.S. Hwy. 98, in Santa Rosa Beach, and can be found online at www.downislandsrb.com. Additional donations to the Jancas can be made via Venmo to @Stefani-Pall-Janca

Photos by Michelle Farnham

A sold-out crowd

October 14, 2022

Destin Charity Wine Auction Foundation receives $40K from South Walton Beaches Wine & Food Festival

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Children’s charities benefit from festival proceeds

MIRAMAR BEACH – The annual South Walton Beaches Wine & Food Festival donated $40,000 to Destin Charity Wine Auction Foundation on Aug. 31, to support 17 children’s charities in Northwest Florida. The charity wine festival, founded by Chan Cox of Wine World, designates DCWAF as the sole recipient of the net proceeds of the event. More than 4,500 people attended the 2022 festival.

“Destin Charity Wine Auction Foundation is honored to be the beneficiary of South Walton Beaches Wine and Food Festival. As the festival continues to grow, so does its generous contribution to our mission of helping children in need in Northwest Florida. This donation will make a positive impact in the lives of many, and it is a privilege to work side by side to make a difference for kids who need so much” said Karah Fridley-Young, president of DCWAF.

The Destin Charity Wine Auction main event was held during the festival and raised $3.8 million for the charitable organizations to address hunger, homelessness, abuse, and physical and mental challenges for thousands of children in Northwest Florida communities.

South Walton Beaches Wine & Food Festival took place April 21 to 24, at Grand Boulevard at Sandestin. Several hundred wines, poured by dozens of noted national and international wine celebrities, highlighted the festival. The Savor South Walton Culinary Village and Tasting Seminars presented by featured celebrities were showcased.

Festival founding partners include Destin Charity Wine Auction Foundation, Visit South Walton Tourist Development Council, Florida Restaurant & Lodging Association and Visit Florida, Hilton Sandestin Beach Golf Resort & Spa, Wine World of Northwest Florida and Grand Boulevard at Sandestin. Hyatt Place Sandestin at Grand Boulevard, Courtyard by Marriott Sandestin at Grand Boulevard and Residence Inn by Marriott Sandestin at Grand Boulevard are the official lodging partners of the festival. Rowland Publishing Inc. is the Official Media Sponsor of the festival.

Special culinary guests included Chef Scott Plumley, culinary director, The Craft Bar, The Wine Bar, and South Walton Beaches Wine & Food Festival; Chef Yoshie Eddings, Harbor Docks; Jim Shirley Enterprises, winner of Perfect in South Walton Grand Champion Executive Chef, The Bay, Great Southern Café; Chef Princeton McDonald, Barefoot’s Beachside Bar & Grill; Rinske Working Cows Dairy, Slocomb, Ala., and Publix Super Market.

Participating restaurants included Emeril’s Coastal; Black Bear Bread Company; Everkrisp; Fleming’s Prime Steakhouse & Bar; Grimaldi’s Coal Brick Oven Pizzeria; Kilwin’s Chocolates, Fudge & Ice Cream; P.F. Chang’s China Bistro; Tommy Bahama’s Restaurant & Bar; The Wine Bar; Another Broken Egg Cafe; The Craft Bar; Down Island Gulf Seafood Restaurant; Cabana Café; Beach Camp Brew Pub; Roux 30A; Slick Lips Seafood & Oyster House; The Bistro at the Courtyard Marriott Sandestin.

The 2023 South Walton Beaches Wine & Food Festival takes place April 27 to 30.

Photo by Michelle Farnham

July 28, 2022

Vue on 30a: Heart and soul

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By Sarah Murphy Robertson
July 28, 2022

SANTA ROSA BEACH – It is well known that Vue on 30a offers its diners stunning views of the Gulf of Mexico. Turns out, glimpses of the glinting emerald waters are just the icing on the cake.

Achieving accessibility while also being elevated can be a tall order. But at Vue, guests receive just that. Their coastal cuisine is freshly prepared with seasonal ingredients, yet also consistently raises the bar.

Year-round, Vue wows with starters like lamb lollipops, crab-stuffed scallops, and lobster ravioli, and their entrees include seared tuna, seafood pastas, and chargrilled filet mignon.

Appetizer platter — This appetizer platter includes an assortment of favorites.

We often think first about food ingredients as a restaurant’s key components, but the true building blocks to great plates of food start in a kitchen’s culture.

When Vue’s diners delight upon their meals, they are experiencing the artwork of a team of professionals using creative camaraderie. And the heart and soul served with every dish starts with Executive Chef Isley Whyte.

While his skills and know-how are honed from years working in South Walton, it is his attitude as a leader that has garnered loyalty from his staff. Leadership comes naturally to Chef Whyte. The oldest of 11 children, Chef began cooking with his aunt when he was very young. He came to the United States in 2005 from Jamaica and has worked his way up, experiencing every job in a restaurant and growing his passion for his chosen career of fine dining.

When Whyte became executive chef at Vue, the front of the house gave him a standing ovation.

“He always does whatever it takes to get the job done,” GM Michael Bickett shared.

Grouper on watermelon salad is a light, refreshing plate.

Inevitably, a chef’s home country and personal background informs the menus they design, their family history woven into the plates they build. At Vue on 30a, guests experience techniques Chef Whyte has honed over a lifetime. He has introduced flavors such as coconut curries and jerk spices to his diners.

Culinary professionals are experts in their field, and can often encourage diners to expand their palates. More than once, guests who didn’t think they liked curries or spices changed their minds after tasting Chef Whyte’s dishes. Take their Red Stripe Beer Battered Seafood Platter.

“It is paired with our house-made jerk remoulade and it’s become a standout guest favorite. They now order it along with their burgers, chicken sandwiches – on everything!” laughed Bickett.

Special occasions like birthdays and anniversaries are handled with care as Whyte goes above and beyond to connect with people. Members of the club and guests alike love getting a visit to their table from the always-smiling chef. Membership and Marketing Director Sarah Brazwell explains, “He really gets to know the guests and finds true joy when he sees them enjoying his food.”

Crab stuffed filet — Crab-stuffed filet offers a surf-n-turf option.

Vue is open for lunch and dinner service and reservations are highly recommended for dinner. Also a popular venue for weddings and events, Vue has tailor-made indoor and outdoor options.

Sparkling panoramas and epic sunsets will always be Vue’s calling card, but note: diners here soak in the entire guest experience. Executive Chef Whyte, with a lifetime of cooking for his loved ones, welcomes everyone in and they all leave feeling like family.

Located at 4801 Co. Hwy. 30A, Santa Rosa Beach, reach Vue on 30a by phone at 850-267-2305. Open Tuesday to Saturday 11 a.m. to 2:30 p.m. for lunch and 5 to 9 p.m. for dinner.

May 18, 2022

Chef Jim Shirley: Running a culinary empire

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By Laura Holloway
May 18, 2022

SANTA ROSA BEACH – Something about 30A acts as an artistic magnet, drawing in talented artists in every medium, inviting in those drawn to inspire and be inspired. The culinary arts are no exception, with 30A enticing and keeping the talents of truly unique and creative chefs. Their food is just so good, and with an exceptional menu comes an area of mystique and celebrity surrounding the gifted culinary artists who have made 30A their homes and legacies.

Chef Jim Shirley is one of the most celebrated chefs in the area (and beyond), and for someone who started “flipping burgers in Gulf Breeze” when he was 14 and has now been invited to cook at The James Beard House four times, Shirley has more than earned his place in the history and growth of the 30A area. With seven unique locations and a line at each place, he isn’t going anywhere anytime soon.

Great Southern Café
Perhaps most beloved and well known is the Great Southern Café in Seaside. Loved by tourists and locals alike, the casual-yet-special eatery is a favorite location for breakfast, lunch, dinner, and mojitos and bloody Marys in between. Described as “new-fashioned Southern cuisine,” the Great Southern menu offers something for everyone for every meal.

At breakfast, there’s Avocado Toast (buttered, grilled, and topped with avocado, red onions, tomato, spices, and EVOO), Crab Cake and Fried Green Tomato Benedict, and the ever-popular Chicken and Waffle (topped with crispy fried chicken and covered in Orange-Rosemary Glaze). Be sure to arrive early enough at breakfast for an order of Beignets, which tend to sell out quickly.

For lunch and dinner, try a steaming plate of Blue Crab Claws (served with garlic, cream, sherry, butter, and Romano cheese with warm pita bread for dipping), the Great Southern Seafood Platter (with fresh oysters, chilled shrimp, lobster tails, and West Indies marinated jumbo lump crab), or the wildly popular Grits a Ya Ya, made with blackened shrimp, sauté of smoked bacon, spinach, portobello mushrooms, and cream on a bed of smoked Gouda cheese grits. Shirley has a recommendation of his own: “Chef Innocent’s making Duck Call Rolls with confit and pepper jelly!”

Great Southern is located at 83 Central Square and is open 365 days a year for breakfast from 8 to 10 a.m. and lunch/dinner from 11 a.m. to 9:30 p.m. Reservations are suggested, but walk-ins are welcome. For more information, visit thegreatsoutherncafe.com or call 850-231-7327.

The Bay
The Bay is Shirley’s answer to a need for delicious food north of 30A, a place that celebrates the Southern comfort of a bonfire and the gentle lap of water on bayside sand. This family-friendly waterfront restaurant offers a full menu of Southern gulf coast cuisine, 12 beers on tap, an impressive wine and cocktail menu, and a sampling of mouth-watering sushi found only in this special place overlooking Choctawhatchee Bay.

Offering brunch (like a Crab Cake Benedict served over fried zucchini with two poached eggs and hollandaise), lunch (like Point Washington Rolls filled with alligator Tasso and poblano served with Hog Island sauce), and dinner (like Pesto Snapper and Crab Cake, topped with an Asian fusion pesto and fresh mint, basil and cilantro), The Bay is everything your taste buds have been longing for. And if you’re a burger aficionado, don’t leave without a taste of the Bomber Burger, dripping with sauces, caramelized onions, asiago cheese crisp and a roasted tomato.

The Bay is located at 24215 Hwy. 331 and is open daily from 11 a.m. to 9:30 p.m., with Happy Hour each day from 2 to 4 p.m. Live music and outdoor fun is a regular occurrence, and more information and reservation opportunity can be found by visiting baysouthwalton.com or calling 850-622-2291.

North Beach Social
Relaxing, photo-worthy, and delicious – all the things you are hoping to find in a coastal restaurant, and all found at North Beach Social, is Shirley’s second bayside culinary offering. Located downstairs from Farm & Fire restaurant, North Beach Social offers scenic sunsets, plenty of outdoor seating (bring your dog), and a large white sand beach for kids (and adults) to play.

The restaurant’s menu is a showcase of five of Shirley’s restaurants, featuring such favorites as the Grits a Ya Ya, the Bomber Burger, and a Pecan Stuffed Cheesecake so rich and creamy you may as well throw the culinary bucket list out the window because not much will top it. Live music five days a week, beach bocce, and a bonfire every night (weather permitting), North Beach Social is the place to unwind, catch up, and savor the area’s favorite menu choices.

Located at 24200 Hwy. 331 South, the restaurant is open daily (check website for current hours) and can be reached by visiting www.northbeach.social or calling 850-622-8110.

Farm & Fire
Shirley’s popular bayside restaurant and speakeasy exists as a Southern-style pizzeria, offering unforgettable sunset views and frequent dolphin sightings from its second-floor location on Choctawhatchee Bay at the foot of the 331 bridge. Using coal ovens, Farm & Fire presents coal-oven baked pizzas and whole-roasted fish; fresh, locally sourced salads and charcuterie; and a speakeasy bar that encourages laughter and lingering conversation. Along with a restaurant facelift, the menu is also getting an overhaul. Visit farmandfirepizza.com.

The Meltdown on 30A
For anyone who has ever dreamed of the perfect grilled cheese sandwich, this is your moment. Described as the “Best Flip-Flop Cuisine on 30A,” The Meltdown serves both traditional and gourmet grilled cheeses, soups, and chips, all with the whimsical and nostalgic flair that an Airstream restaurant offers. Located in Airstream Row in Seaside, this take-and-go restaurant is anything but fast food, with mind-bending flavor creations such as The Little Figgy (made with brie, bacon, and sweet fig compote), Strawberry Goat Forever (with Alabama goat cheese, strawberry preserves, and prosciutto), and the Cuban McConnell, made with pulled pork, brown bag ham, gruyere, pickles, and Billy’s mustard sauce.

The Meltdown on 30A is open daily from 11 a.m. to 7 p.m. and more information can be found at meltdownon30A.com.

And more

Shirley has recently expanded his restaurant portfolio with the opening of C-Bar and the Great Southern Chicken Shack. He said, “The C-Bar is made from a recycled shipping container and will be filled with everyone’s favorite bartenders from the Great Southern and food from their kitchen, and The Chicken Shack will have some mighty tasty fried chicken!”

The 30A food scene continues to earn its place in culinary reverence, and Jim Shirley’s restaurant portfolio expansion is a gift to visitors and locals alike. He said, “I started flipping burgers in Gulf Breeze when I was 14, ran a pizza joint when I was 17. 10 years later I opened Madison’s Diner in Pensacola, and never looked back.”

And on behalf of foodies everywhere, we thank you.

To find out more about Chef Jim Shirley and his upcoming restaurant offerings, visit chefjimshirley.com.

January 24, 2022

Chef Brannon Janca opens Down Island Gulf Seafood Restaurant

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SANTA ROSA BEACH – Chef Brannon Janca opened Down Island Seafood Restaurant in Santa Rosa Beach Jan. 11. This modern casual restaurant serves primarily Gulf South cuisine, driven by technique to let the ingredients speak for themselves.

Guests can expect elevated regional favorites that are simply and thoughtfully prepared. The menu features wood-fired Gulf seafood in an Italian brick pizza oven as well as various raw bar selections including regional oysters. The staple seafood selections are fish, oysters, shrimp and crab.

Bar area — In addition to the downstairs area (pictured), private parties of up to 50 are welcomed upstairs.

Stefani Janca, Brannon’s wife, is a registered and licensed dietitian, so guests can expect plenty of options for non-seafood lovers and accommodations for those with special diets. Down Island is family-friendly and has a kid’s menu with classic favorites. The team at Down Island strives to be inclusive to all and welcomes the opportunity to take care of you as if you were dining in their own home.  

Down Island, which is located at the former site of Dave’s Glas Haus, can accommodate private parties of up to 50 people in the upstairs dining space, dubbed Ocean’s Loft in memory of Janca’s late brother, Ocean (Shannon). This space is handicap accessible by elevator and also features a separate bar, bathroom and exterior entrance/stairwell. Ocean’s Loft, as well as the entire restaurant, is available for rental. Down Island also offers small party boutique catering.  

Exterior — Down Island is located at the former site of Dave’s Glas Haus, and Janca has tried to preserve as much of the original structure as possible.

Janca has a unique and artistic approach to food and design and is known for revolutionizing casual dining. He spent the last 16 years building a successful company (Word of Mouth Restaurant Group) with over 150 employees in three states. In January of 2018, Janca decided to get back to his true passion, his love of cooking and hospitality. He quit his job, found an old building on highway 98, and spent the next few years renovating it into his dream restaurant alongside Stefani, and with the support and encouragement of his mother, Trudi.

Photos by Jaqueline Ward

October 20, 2021

The Citizen: Citizen fare

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By Liesel Schmidt
Oct. 15, 2021

ALYS BEACH – While opening a restaurant in the midst of a pandemic may seem risky, the reward seemed worth the gamble for Jeremy Walton, whose 25 years in the hospitality industry gave him confidence that a new venture could indeed reach monumental success despite the long shadow cast by current events.

“The concept of the restaurant is inspired by coastal cuisine from around the world, mixed with local and regional ingredients.” – Jeremy Walton, owner

Open since January of 2021, The Citizen has become a newly hewn gem in the crown of Alys Beach, named for the driving concept behind it. “A love for the community and commitment to defining what it means to be a ‘good citizen,’” said Walton, who earned his chops working with Auberge Resorts, Montage International, and Sea Island before joining the Alys Beach team in 2014. He has also served as a consulting partner for James Beard Award-winning Chef Chris Hastings, since 2005.

“I’ve had a close relationship with Alys Beach for many years, and The Citizen provided me with the perfect way to continue the growth of this community,” he explained. “The concept of the restaurant is inspired by coastal cuisine from around the world, mixed with local and regional ingredients.”

Designed by local architecture and design firm Khoury-Vogt Architects – the town architects for Alys Beach – the restaurant naturally ascribes to Alys Beach’s cleanly minimalist aesthetic. The interior is influenced by Scandinavian modern design, with a focus on simple and refined elements: coffered ceilings, marble and gold accents, and a vibrant splash of peacock blue that stands in stark relief from the overall white theme of the space.

Diners at The Citizen are given a variety of seating options, from the 18-seat bar and a 12-seat raw bar to the 120-seat dining room and outdoor patio area. Mirroring the fresh and vibrant vibe of the restaurant itself, the flavors of The Citizen are showcased in a variety of menu items that include a selection of fresh-caught seafood as well dishes that fall under the heading of “land” and “garden.”

Having created what Walton essentially terms more of a tavern, the dishes reflect the casual atmosphere of such an enterprise, with entrees, sandwiches, salads, and appetizers that – while expertly prepared and conceived with an expertise for flavor pairings – seem to straddle the line between elevated cuisine and comfort food. As a nod to coastal Southern fare, many of the dishes are cooked over a wood fired hearth. Naturally, the beverage side of the menu shows a careful exploration of mixology that is both creative and unique.

As fantastic as the fare might be, there are, of course, a few dishes that make it to the top of the list.

“Some of our best-sellers are the Gulf shrimp, whipped feta, and our roasted avocado salad,” Walton observed. To look at the descriptions of this trio, it’s little wonder that they would be so popular. The Gulf shrimp is no mere platter of crustaceans; instead, they boast the heat of Calabrian chilies, cut with the tart edge of lemon, topped with crispy garlic, crispy shallots, and herb salad, served with grilled bread. Blended with honey, the smooth creaminess of the whipped feta is given crunch with herbed Valencia almonds and accompanied by grilled naan bread.

Clearly, there are masters at work in the kitchen, and Executive Chef Drew Dzejak is nothing if not a magician in the culinary arena. Having first developed his skills as a professional chef at the age of 15, he then went on to graduate from Johnson & Wales with a degree in Culinary Arts and set out to work at Belmond Charleston Place Hotel, Windsor Court Hotel, and Palmetto Bluff, where serendipity put him in Walton’s path. Chef de Cuisine Coleman Jernigan is equally an asset; and, much like Dzejak, he began his culinary journey at an early age. He hails from New Orleans and has several areas of expertise, including bread baking, pastry arts, fine dining, casual dining, and wholesale production.

From appetizer to dessert, The Citizen is indeed a celebration of the community – and they welcome you to join them.

The Citizen is located at 20 Mark Twain Lane #101, Alys Beach. Open Monday to Saturday 11 a.m. to 3 p.m. for lunch; dinner 5 to 9 p.m. Bar hours are 3:30 to 10 p.m. Reservations accepted for parties of eight or more. For more information, call 850-909-0702 or visit www.citizenalys.com.

October 12, 2021

Seagrove Village MarketCafé: Serving up a side of Seagrove history

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By Laura Holloway
Oct. 7, 2021

SEAGROVE BEACH – Imagine that all of your favorite beach foods could be found in one place, and it was a place that felt like a vacationer’s escape and coming home all at the same time. A place that was a short stroll from the Gulf, serving up shrimp, burgers, crab cakes, and a fried grouper sandwich so good you may have to head back out front to make sure you didn’t cross through the pearly gates before placing your order.

“The best compliment we’ve ever been given is that we preserved a large part of Seagrove history and that it feels like ‘family.’” – Ann Hartley, co-owner

The success of the Seagrove Village MarketCafé is due largely in part to the simple perfection of the food, but maybe even more is that the restaurant itself feels so familiar and welcoming that both visitors and locals claim it as an old friend and have for years.

Co-owner Ann Hartley of the Hartley Restaurant Group (with husband George) takes great pride in the MarketCafé and its place in the history of Seagrove and the hearts of its residents.

Seagrove Village MarketCafé — The restaurant’s motto is to buy it fresh, cook it to order and serve it with a smile!

“The best compliment we’ve ever been given is that we preserved a large part of Seagrove history and that it feels like ‘family’ in that sweet little spot … serving yummy food that multiple generations have loved for years,” she said.

In fact, it’s often the first stop for out-of-towners when arriving in town, and the Hartleys have become an unofficial welcome wagon.

“George has often been called the ‘mayor’ of Seagrove!” Ann laughed.

In true 30A local fashion, the restaurant operates on beach time and does not take reservations, so show up early and expect a small crowd. What is it about the food that warrants a packed house?

“George’s short answer that he learned from Ernie and Betsy (prior owners) is to buy it fresh, cook it to order and serve it with a smile!” Ann explained.

Baskets — Traditional beach fare baskets are popular, served with two sides and hushpuppies.

Nibbles and Favorites

A mouthwatering ‘Nibbles’ menu offers a nice start, including Smoked Tuna Dip, Fried Okra, Jalapeño Pimento Dip, Basket of Hushpuppies, or the Nibbles Trio (a sampling of three choices). The MarketCafé’s famous Gumbo is well worth ordering, made with shrimp, chicken, andouille sausage and fried okra. Traditional beach fare baskets are a popular choice, featuring fried oysters, shrimp, fish, crab cakes or a combination of these, served with two sides and hushpuppies, and any selection can be fried, blackened, or grilled.

The Favorites menu is aptly named, with delightful choices like BBQ Shrimp and Grits (with Cajun butter sauce over cheese grits, served with one side and Texas Toast), Chicken and Waffles (three fried, grilled or blackened tenders, a Belgian waffle and maple syrup), and Grouper Tacos (two tacos fried, grilled or blackened served with poblano lime tartar sauce, Pico de Gallo, and one side).

The Chicken and Waffles comes with fried, grilled or blackened tenders, a Belgian waffle and maple syrup.

The MarketCafé’s burgers, sandwiches, and po’boys are events in themselves, with selections that include the BBQ Bacon Burger, Andouille and Shrimp Po Boy, Philly Cheese Steak, Crab Cake Sandwich, Chicken Sandwich, a Fried Green Tomato BLT, Buffalo Chicken Wrap, and the Surfing Deer Vegan Burger.

“My favorite thing on the menu is the fried grouper sandwich,” Ann admitted. “I’ve loved it since the first day we ever went in. But, the fried shrimp po boy and all its yummy-ness is the reason we bought the MarketCafé in 1999! And back then the kitchen was electric burners and FryDaddies. It’s a hoot remembering it back then: a grocery with the restaurant in back!“

The Seagrove Village MarketCafé is located at 2976 South Highway 395 in Seagrove Beach, and is open Monday through Saturday from 10:30 a.m. to 8:30 p.m., and Sundays from 10:30 a.m. to 2:30 p.m. Although reservations are not accepted, you can find out more by calling 850-231-5736 or visiting www.seagrovevillagemarket.com.

September 27, 2021

North Beach Social: Social event of the summer

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By Sarah Murphy Robertson
Sept. 30, 2021

SANTA ROSA BEACH – No matter your planned approach, a trip to North Beach Social means you’re headed in the right direction. Located at the foot of the 331 bridge on the beautiful Choctawhatchee Bay, and known formerly as the North Beach Tortilla Company, North Beach Social reopened in Spring 2021.

A no-stress vibe

With the culinary acumen and expertise of Chef Jim Shirley and a spacious, open air, casual dining area, North Beach Social also boasts a large white sand beach where kids and adults can play the day away.

The space is perfectly suited for soaking in the Florida sunshine. Saddle up to the bar, grab a comfy spot where your toes are in the sand, or pick a shaded table.

“We wanted to be sure to offer an easy, no-stress vibe,” remarked Dan Tinghitella, director of culture and operations.

Recognizing guests love to bring their family and stay for hours, offering counter service was the perfect solution. Not only can every member of your group order food when they are hungry, but the beauty of counter service is you can order starters like ice-cold oysters on the half shell or crispy buffalo chicken wings while enjoying a drink or two, and then decide on entrees later.

Sip, sip!

North Beach Social serves an ample selection of local beers on tap from Grayton Beer Company, Oyster Bay, and Idyll Hounds breweries, as well as touting drink specials all day long. Ready to quench any thirst, get $3 Shock Top Drafts, $5 Bubbles, and $6 well drinks. Their friendly bar staff also spins tropical frozen drinks and pours from a wide-ranging wine list.

Supporting local is prioritized beyond the beer with 30A and Hey Mama wines available as well.

“We always work with as many local purveyors as possible; most of our fresh seafood comes right out of the Destin Harbor,” Tinghitella observed.

Open for lunch and dinner services, the food menu was built around owner and Chef Jim Shirley’s most popular dishes from his five other area restaurants. They range from lighter fare – like the flavorful Miso Caesar Salad topped with your choice of proteins including fried oysters, Gulf shrimp, or grouper, or an Asian-inspired Tuna Poke Bowl – to the decadent double-decker Bomber Burger or signature Grits a Ya Ya.

“Instead of trying to reinvent the wheel, we showcase guests’ favorites all under the same roof,” explained Shirley. In all your excitement, don’t forget to order the Key Lime Pie for dessert. The meringue-topped, sky-high treat is legendary.

Thrilled to be well-patroned by loyal locals as well as seasonal visitors, North Beach lines up live music four days a week. The tunes start at noon every Saturday and North Beach Social has quickly become a favorite stop for vacationers arriving south over the bridge. After a long drive, this is the perfect place to rest and fuel up.

“We see many packed SUVs with car carriers stopping by before they can even check into their rental homes,” Tinghitella remarked.

Visit North Beach Social’s website or follow them on Facebook and Twitter to stay in the know on upcoming events, music schedules, and dockside family movies. They’ve got your day’s fun all mapped out.

North Beach Social is located at 24200 U.S. Hwy. 331 South, Santa Rosa Beach. Open seven days a week from 11 a.m. to 9 p.m. Phone is 850-622-3781, however they do not accept reservations.

August 1, 2021

Local Catch: Coastal Cuisine with a Southern twist

Blog, Home Page Blog, Uncategorized

Aug. 1, 2021
By Laura Holloway

BLUE MOUNTAIN BEACH – When in Rome, do as the Romans do, and when on 30A, do as the locals do and pull up a chair at Local Catch Bar & Grill. Coming up on its 10th anniversary in 2022, Local Catch has become a 30A staple, offering not only a flavorful menu of favorite feasts but also a home for live music and good times, for both locals and area guests.

“It’s the kind of place that makes you feel at home the minute you enter.” – Jimmy Hasser and Adam Yellin, co-owners

Co-owners Jimmy Hasser and Adam Yellin (who is also the restaurant’s chef), said, “From the outside it appears to be a dive bar but as you enter the building the clean, comfortable feeling and amazing aroma of fresh food and smiling faces immediately lets you know that there is love put into every detail, from the personnel to the fresh, locally sourced ingredients. It’s the kind of place that makes you feel at home the minute you enter.”

Located on 30A between Blue Mountain Beach and Gulf Place, Local Catch simultaneously feels like the place you can dine with family after church and the location for a full bar and live music kind of Sunday Funday. It’s a pregame spot, an after work hangout, and a meetup space for so many because it’s vacation, or because it’s a day that ends in ‘Y.” It’s the place for everyone, and the menu reflects that.

Yellin sees the restaurant’s fare “as a mix between Baja Mexican and Cajun cuisine. We call it Coastal Cuisine with a southern twist.”

There’s a full menu of appetizers, salads, entrees and desserts. Starters include a traditional Grouper Ceviche (made with local Gulf grouper, green tomatoes, onions, jalapeños, and lime), Crab and Cream Cheese Wonton (served with a sweet gastrique and cabbage salad), and their infamous Gumbo (made with house-made Andouille sausage and Gulf shrimp).

Salads don’t feel like salads at Local Catch, as evidenced by the Mile 4 Fish Salad (a spring mix topped with local Gulf grouper, pico de gallo, pineapple and homemade tortilla chips), which is so good it was featured in Southern Living.

Entrees (which all come with one side), invite a quick return to the restaurant, because selecting something for just one meal might be impossible. Caribbean Shrimp Tacos (with grilled coconut rum marinated shrimp, pineapple salsa, cabbage, house white sauce, and roasted red peppers), Buerre Blanc Chicken (served with mashed potatoes, green beans, citrus beurre blanc, and a picco de gallo garnish), and the ambitious and delicious Seafood Sampler for Two, which includes (hold onto your napkin) 6 ounces of fresh Gulf fish, six Gulf shrimp, six fried oysters, six ounces of fried crab claws, a crab cake, French fries, and one additional side of your choice. And the sides? They can be a meal in themselves, including Candied Sweet Potatoes and Cheese Grits.

“We just want to serve a fresh, delicious product in a clean and comfortable atmosphere,” Yellin said. “As a chef, I like to use fine dining techniques for common food like tacos and po boys. We use a lot of classic flavor combinations. For example, our pork tacos are topped with a sweet pineapple salsa, so a classic play on sweet and savory, like prosciutto and melon.”

A children’s menu is even available, offering popcorn shrimp, crab claws, cheese quesadilla, chicken tenders, cheeseburger, and kids-portion shrimp. And of course, don’t dare leave without sampling the dessert menu, even if you have to order the Fried Oreos to go. A full bar is available, and signature cocktails invite guests to stay just a little longer.

Hasser added, “The front of the house provides a relaxing atmosphere with a great happy hour to make sure our patrons feel welcome and never leave with an empty stomach.”

Local Catch is open Sundays 11 a.m. to 9 p.m., Monday to Thursday 11 a.m. to 9:30 p.m., and Friday and Saturdays 11 a.m. to 10 p.m. Located at 3711 W. Co. Hwy. 30A in Blue Mountain Beach, you can find out more about the restaurant or daily specials by calling 850-622-2022 or visiting localcatch30a.com.