d i n i n g
The Citizen The community’s new gathering spot continues to flourish in Alys Beach b y Te s s F a r m e r
I nspired by coastal cuisine around the world, The Citizen has taken root as a popular seaside tavern nestled within the town center of Alys Beach. Here, local and sea- sonal ingredients are the inspiration for both the food and beverages offered; and combined with the ambiance and welcoming environ- ment, patrons keep coming back for more. The Citizen came on the scene a year ago in January 2021, amidst the changing landscape of the pandemic. And despite early challenges, the tavern has witnessed growth and popularity among locals and visitors to Alys Beach and South Walton. Owner and Managing Partner Jeremy Walton has had a working relationship with the Alys Beach community for several years. So when he and his wife Angela had the opportunity to bring The Citizen to fruition they saw it as a way to continue to contribute to the growth of the community while also giving them a chance to pursue their entrepreneurial vision. “When we thought about going on this adventure of building a brand and a company, we wanted to think about what it could look like beyond just creating experiences through food, drinks, and service, and play a bigger part in our community,” says Walton. “The name itself was meant to speak to the idea of what it means to be a good citizen.
onions, smoked shiitake, and arugula. Also from the sea, The Citizen purveys an impressive selection of oysters and the black grouper entree with red quinoa, green mole, and citrus salad is a fan favorite. House ‘land’ specialties include the smoked beef short rib with charred cab- bage and the Berkwood Farms pork schnitzel with Yukon gold potatoes. Exec- utive Chef Drew Dzejak, Chef de Cuisine Coleman Jernigan, and team cook over a live fire in a seven-foot wood burning hearth bringing another earth element to the food. The cocktail menu offers a selection of creative, seasonal libations organized by flavor profile featuring reimagined classics and familiar favorites. A curated wine and beer list is available, featuring a variety of pours, including local craft beers. The beverage program was created in collaboration with Christine Tarpey of Better Together Beverage and con- tinues to evolve. Standout cocktails from their ev-
er-changing menu include Flower Power made with Hayman’s Gin, St. George Spiced Pear, St. Germaine, Tempus Fugit Violette, and lemon; and Old Man and the Sea featuring Earl Grey Infused Panama Pacific Rum, Luxardo Marachino, lavender, lime, and grapefruit. The menu also includes a zero-proof offering for elevated mocktail cre- ations utilizing distilled, non-alcoholic spirits. Committed to finding purpose, the ethos fostered at The Citizen aspires to define what it means to be a community citizen. The restaurant team of creative and collaborative associates work hard to enhance experiences and apply those principles to one another and guests just the same. Dedicated to creating a safe and welcoming environment for all, a place where appreciation and respect is paramount, it’s not a surprise The Citizen has become the new spot to gather on 30-A. The Citizen, 20 Mark Twain Lane, Unit #101, Inlet Beach, www.citizenalys.com for hours @thecitizenalys, facebook.com/thecitizenalys. Reservations for large parties accepted through Resy.
Oyster Platter
Honey Bunny
Photos courtesy of Modus Photography
“We want to become a place that is truly welcoming to everyone as a citizen of the world. Outside of the restaurant, we are partnering with local organizations to better serve and give back to our community.” Even the design of the interior and exterior spaces was driven by the love for the community and the desire to create something unique specifically for Alys Beach and South Walton. The Citizen was designed by the local firm Khoury-Vogt Architects. The result of the design team and owners’ vision: a seamless customer experience and ideal destination restaurant. A large, well-ventilated retractable screen turns the patio into another dining oasis overlooking Alys Beach amphitheater and Scenic Highway 30-A. “We wanted to bring a city-like atmosphere to the beach,” says Walton. “Somewhere with the sophistica- tion, elegance, and style but that felt more relaxed, com- fortable, and fully welcoming.”
Guests have a choice between an 18-seat bar, 12-seat raw bar, or the 120-seat dining room in addition to the outdoor patio seating. The aesthetics are alluring but it’s the fresh and vibrant flavors showcased in a variety of menu items with a nod to coastal, Southern fare that are the real showstoppers. The restaurant’s cuisine draws inspiration from many coastal cities from all over the world. By working with lo- cal and regional purveyors to source high-quality, seasonal ingredients and fresh seafood from the gulf, The Citizen provides a variety of seafood-inspired dishes ranging from comfort to clean, with a mix of familiar and innovative options. There’s truly something for all palates. Signature items include the shareable gulf shrimp with Calabrian chilies, shallots, and fresh herbs served with focaccia; roasted carrot hummus and grilled naan, or Wagyu beef tartare served with a farm egg, pickled
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