The Thirty-A Review, "A Review of 30-A's Finest People, Places and Things™" focuses on 30-A and the surrounding areas. Our audience is very upscale and we tell the stories of the artists, restaurants, galleries, retailers, real estate developments, entertainment and beauty that make 30-A the incredibly special place that it is today. We tell the human interest stories that make 30-A's entrepreneurs, developers and artists tick, making the magazine appealing to both tourists and locals alike.
A N N UA L
INSIDE: The Best Restaurants, Chefs and Sustainable Culinary Arts on 30-A
I S S U E
l e t t e r f r o m t h e p u b l i s h e r
Publisher/Editor-in-Chief Miles K. Neiman
FOOD, FAMILY, AND FUN
Managing Editor Jennifer Thompson
We all love food. This issue is dedicated to all the deliciousness that lives on 30-A. With some of the region’s best chefs residing on our Emerald Coast, 30-A is privy to some seriously good eats. Our annual dining guide provides a peek into many of the plates that make up 30-A dining. We hope you enjoy reading about them as much as we’ve enjoyed researching. Until next issue, keep your appetite large and don’t be afraid to try new things. Cheers,
Graphic Design Brenda J. Oliver - Cover Design & Magazine Layout Sharon Jollay - Ads
Photography Jacqueline Ward
Contributing Writers Jessica Badour Susan Benton Andy Butcher Susan Cannizzaro Julie Herron Carson Tess Farmer Tom Fitzpatrick Tracey M. Hawkins Ellen Howle Anne Hunter Alden Mahler Levine Ryan Loftis Courtney Murray Erin Oden Bart Precourt Liesel Schmidt Kimberly Watson Sewell Ridgeley Standard Mary Welch Mary Kathryn Woods
Miles K. Neiman
View the entire publication online at www.ThirtyAReview.com
The Thirty-A Review is published every other month by Thirty-A Review, LLC. Reproductions in whole or in part, without expressed written permission of the publisher, are strictly prohibited. The Thirty-A Review is not responsible for the content or claims of any advertising or editorial in this publication. All information is believed to be accurate but is not warranted. Copyright 2006-2020. Send inquiries to 227 Sandy Springs Place, Suite D-288, Sandy Springs, GA 30328. Send press releases and e-mails to miles@thirtyareview.com
about the cover
Photography Jacqueline Ward Images Food George’s at Alys Beach, www.georgesatalysbeach.com
Ad Sales: miles@thirtyareview.com
Distribution Manager: Warren Butler
Go to www.ThirtyAReview.com to view the entire publication online.
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dining 723 Whiskey Bravo...............................13 Black Bear Bread Company...................14 b.f.f. ....................................................16 Café Thirty-A........................................18 Christiano’s..........................................20 Crepes du Soleil...................................22 Edward’s Fine Food and Wine................24 FOOW................................................25 George’s at Alys Beach.........................28 Grayton Seafood Company...................30
chef profiles Alan Baltazar........................................41 Lee Guidry...........................................42 Taylor & Jennifer Rohrberger..................44 Tim Williams.........................................46
The HUB. .............................................31 Nanbu Noodle Bar...............................32 Pescado Grill & Rooftop Bar. .................34 Restaurant Paradis.................................36 Shaka Sushi and Noodle Bar.................37 Wild Olives..........................................38
Food by Decadent
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Food by Pescado Seafood Grill & Rooftop Bar
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723 Whiskey Bravo: Cool, Casual, Coastal b y Tr a c e y M . H aw k i n s
C ommunity and family are important to Victoria and Skip Moore. This is evident when you walk into 723 Whiskey Bravo, their labor-of-love restaurant and rooftop bar in Seagrove Beach, which opened in 2012. Named after the tail number on their Cirrus SR22 plane, (that number itself a combination of their July 23 wedding anniversary and their favorite letters from the aviation alphabet), 723 Whiskey Bravo’s story is personal and romantic. When Skip and Victoria came across the seaside property on a beach run one morning, they knew instantly that it was just the perfect spot for which they had been searching, and purchased it within three weeks. In addition to the restaurant, the property, which Skip and Victoria call the “Whiskey Bravo Campus”, also features the boutique Shops of Old Seagrove, converted from the beautiful, little, historic cottages they preserved from the original property. From the uniqueness of the elliptical mahogany bar, built by custom millwork company E F San Juan to evoke the shape of a Chris Craft boat, to the personal sports memorabilia and big-screen TVs projecting all of your favorite sports games, to the glorious sunset views from the rooftop bar named after their favorite musical artist James Taylor’s song The Roof, this cool, casual, and coastal local hot spot offers something for everyone who enters through the inviting portal. The Moores have beautifully incorporated many aspects of local community, including a vibrant mural of a plane painted by local artist Andy Saczynski on one wall of the rooftop patio where local patrons and out-of-town guests alike gather around the cozy bonfire pits. Featuring a diverse menu, 723 Whiskey Bravo’s delicious cuisine offers something for every taste palate as well. Among many other delectable choices, the menu boasts steaks cooked to perfection, fresh, local seafood, burgers and wings for game day or anytime, and the restaurant’s signature Fried Mac and Cheese Sticks. Perfect for casual dining or special occasions, the food at 723 Whiskey Bravo is cause enough for celebration. This 4,500 square foot establishment is the ideal location for event hosting. Celebrities have sought the warmth and welcome of 723 Whiskey Bravo. For example, Luke Bryant’s wife once hosted his birthday party here, and professional baseball player David Ross (former catcher for the Atlanta Braves and the Chicago Cubs) hosted a special event here as well. Skip and Victoria are actively involved in a number of charities and they are proud of the fundraisers the res- taurant has hosted and the work they have contributed.
Rooftop dining overlooking the Gulf of Mexico
Grilled Local Grouper
The Moores have flown mis- sions for Angel Flight and have hosted a fundraiser for the charity at the restaurant. Angel Flight was created by pilots who believe in the importance and benefits of volunteering. It is a non- profit organization that ar- ranges free transportation for legitimate, charitable, medi- cally-related needs and treat- ments. Another fundraising event at 723 Whiskey Bravo raised half-a-million dollars for the Gary Sinise Founda- tion. Founded by the actor Gary Sinise, the foundation is a public charity serving and honoring American military service members, veter- ans, first responders, and their families. Most recently, Victoria, Skip, and their 723 Whiskey Bravo family and friends have raised over $50,000 for the Emerald Coast Children’s Advocacy Center (ECCAC). ECCAC strives to help children in Okaloosa and Walton counties who have suffered abuse and/or neglect, to raise awareness about the subject, and to protect against and prevent future child abuse. Skip and Victoria met Julie Hurst-Porterfield, the CEO of ECCAC, at a fundraising event for the charity and knew immediately that they wanted to become involved. The Moores came up with the idea of creating a stuffed- animal likeness of Riley: an adorable, 12-year old Maltese Firepit gathering space
Victoria Salad
8 oz. Centercut Filet
who serves as one of the beloved therapy dogs working with and comforting the children at ECCAC, to offer their restaurant patrons. Now, when you dine at 723 Whiskey Bravo, you will be greeted by this stuffed-animal version of Riley on your table. For a donation of $20 or more, you can then take the little stuffed dog home with you and know that you have contributed to the life of a child whose recovery is being served by ECCAC. 723 Whiskey Bravo is located at 3031 E. Co. Hwy., 30A, Seagrove Beach, FL 32459. Days and hours change seasonally, for the latest, refer to the website: www.723whiskeybravo.com. Contact: (850) 213-0015 or info@723whiskeybravo.com. For special events: events@723whiskeybravo.com.
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Black Bear Bread Company is Expanding b y M a r y We l c h
T here’s a saying that if something is working; make it bigger and better! That’s exactly what the owners of the super popular Grayton Beach Black Bear Bread Co. bakery are doing: opening Bar Room, adding another dimension with additional seating, an expanded menu, and wine and craft beer. Bar Room, located next door
Oysters on the Half Shell
to the Black Bear Bread Co., features an enhanced menu, including sustainably harvested farm-raised Gulf Coast oysters, wine-driven snacks & sharables, cheese, shrimp cocktail, beef tartare, charcuterie, and a wine bar showcasing natural and biodynamic wines. The two eateries work side-by-side as patrons can get Black Bear’s menu all day, while the Bar Room’s menu and bar opens at 11 a.m. Both close at 5 p.m. The Bar Room is the natural extension of Black Bear Bread Co’s success and the ambitions of Chef/Proprietor Phillip McDonald and Proprietor Dave Rauschkolb. Rauschkolb relates, “We’ve known each other a couple of decades; we’re surfing buddies. I’ve always wanted to collaborate on a restaurant with Phil because I was always impressed with his talent, leadership, and creativity. It was a natural progression to move forward with a restaurant venture and I already had this building.” The stars aligned. McDonald moved back to his hometown and decided to open a cafe/bakery. “The bakery niche hadn’t been filled… well… not with the type of bread we wanted and liked, such as sourdough bread that you get on the west coast.” They opened 11/2 years ago (the day of the eclipse) and the cafe was quickly embraced. The goal was to make freshly-baked naturally leavened bread, with seasonal produce that was sensibly sourced. The cafe is perfect for a quick breakfast, lunch on-the-go, or lingering to have a lively conversation or do some work. Of course, a huge part of its success is the outstanding food and baked goods. There’s a good reason for that! Debbie Swenerton, head baker of the Black Bear Bread Co., was named a semifinalist in the 29th annual James Beard Restaurant and Chefs Awards in the Outstanding Baker category. Dave Rauschkolb and Phillip McDonald
While the pair is grateful for the community’s support, they are quick to point out the “amazing creative team” working to make it all happen. McDonald’s wife, Madra, handles PR and social networking, Jake Meyer helps with logos and branding, while Rauschkolb’s wife Carol and Libby Baker collaborated on the interior designs. “You never can do it all by yourselves and we had a really great team. I think that’s one of the reasons why we were so busy straight out of the gate. In fact, Black Bear Bread Co. is so popular it will open a restaurant at the new Hyatt Place Sandestin at Grand Boulevard in Miramar Beach. Black Bear’s all-day menu includes steel cut oatmeal, alai bowl, egg and cheese biscuit, tartines, soups and sandwiches. Accompanying these culinary delights is Stumptown Coffee Roasters, a cult favorite for coffee aficionados. “We’re expanding,” says McDonald. “We’re operating a nice bar and will offer natural and biodynamic wines. We’ll have a variety of wine types, as well as wines from Slovenia, Germany, Italy, the U.S. and Canary Islands. It’ll be a fun and educational bar.” McDonald is proud that they will offer wines with fewer added ingredients and minimal intervention from winemakers. ‘Many of our wines will not even be filtered and will have no sugars, no additives or minimal sulphates. “I really believe that wines should come with an ingredient label. Sometimes wines have a lot of things in them that aren’t good for you. It’s good to have clarity
Wine & Champagne Offerings
about what you’re drinking.” Price points for wines will range from $10 to $17 a glass and $25 to $150 for a bottle. The menus for both sides of the eatery change with the seasons and McDonald is always integrating new things. In the upcoming weeks, patrons should expect tomatoes. “Tomatoes are getting ready to come in and we’ll be swimming in tomatoes,” McDonald laughs. “It’s the produce and ingredients that inspires and motivates us.” While it may seem that the 5 p.m. closing is a bit early, don’t worry. The Bar Room will be available for private parties and catered events. The combined rooms will seat about 100 for an event; the Bar Room about 40 to 50. “It’s so beautiful at night and perfect for an event space,” Rauschkolb says. Black Bear Bread Co. is located at Logan Lane, Unit G, Santa Rosa Beach, FL, 32459. Phone is (850) 213- 4528. Hours are Monday - Saturday: 7 a.m. - 3 p.m.; Sunday, 8 a.m. - 3 p.m.; The Bar Room: 11 a.m. - 5 p.m. The website is www.blackbearbreadco.com.
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b.f.f. b y R y a n L o f t i s
Y ou’ve been enjoying a beautiful 30-A summer day, and now it’s time for refreshment. A frozen cocktail sounds great, but you don’t want to spend the time it would take to go to a restaurant. Well, thanks to b.f.f., the new walk-up bar located next to Great Southern Cafe in Seaside, you don’t have to. Place your order at the counter (Astroturf has been laid in front for your comfort), and you can have your drink and be on your way in approximately 30 seconds. “A lot of people walk around and stroll Seaside, and they come up to Great Southern Cafe, grab a drink, and go walking again,” says Dan Tinghitella, director of operations for Jim Shirley Enterprises, which owns b.f.f. “What we wanted to do was open a little business there to be able to provide frozen cocktails that people could come up and grab and stroll around town with. b.f.f. really plays to what makes 30-A so special, which is it’s light, it’s easy, it fits right into vacation, right into the coastal lifestyle. What attracts people to 30-A is how laid back it is.” Jim Shirley Enterprises’ presence has already been felt in the four restaurants, including Great Southern Cafe, it owns in the 30-A area. Jim Shirley, the company’s owner, is an acclaimed chef who has owned restaurants for over a quarter century. Florida Travel and Life magazine called his signature dish, Grits à Ya Ya, “the best Southern dish in the state of Florida”. Former U.S. Congressman Jeff Miller so enjoyed the dish that as a state representative, he took it to an event on Capitol Hill, giving more than 1,000 dignitaries an opportunity to taste it. “b.f.f. is very much in alignment with Jim Shirley Enterprises in that the quality is unmatched, it’s fun, and we use great ingredients,” Tinghitella says. “We’re excited to carry that on.” The opportunity to carry it on arose in March 2018, when Seaside officials asked Shirley to put the vacant space next to Great Southern Cafe to use. Coincidentally, his company wanted another new bar in the area, and the possibility of turning that space in what Tinghitella calls the “epicenter of 30-A” was instantly attractive. Tinghitella credits Landmark Design of Santa Rosa Beach for “creating a hip, modern, and inviting feel to the business — a place that everybody is drawn to.” Meanwhile, he and Shirley spent approximately a month creating the menu, and only recipes that were somewhat unique made the cut. Not that it was all work and no play: “It was a lot of fun sampling frozen drinks.” The bar’s name offers a clue as to what’s on the menu: b.f.f. stands for bushwackers, frosé, and frozens. In fact, b.f.f. is the only bar in Seaside to serve
Every bar needs a signature drink, and b.f.f.’s is called the b.f.f. It consists of vanilla ice cream, bourbon, coconut milk, and, most importantly, banana.
The b.f.f. Bar
bushwackers in a quick-serve environment (like Shirley, the drink hails from Pensacola). Every bar needs a signature drink, and b.f.f.’s is called the b.f.f. It consists of vanilla ice cream, bourbon, coconut milk, and, most importantly, banana. Other drinks will be rotated on and off the menu — vodka orange creamsicles, frozen Kentucky Mules, and frozen mojitos are all planned for spring — but the b.f.f., bushwackers, and frosé are permanent fixtures.
says. The bar was then open for the week of Thanksgiving and the week of Christmas, giving plenty more people the opportunity to discover it. The reaction of those early customers gives Tinghitella high expectations for when b.f.f. reopens March 1. “I think it’s going to be incredible, especially given the great response we’ve had in the fall and even during Christmas week. When the sun’s out until 8 and it’s warm, we expect to be busy all day and all night.”
The BFF current lineup - Bushwacker, Frosé and b.f.f.
Customers’ first chance to try b.f.f.’s menu came in the first week of November 2018. The timing was strategic: “We wanted to create a little bit of buzz and open during the Seeing Red Wine Festival,” Tinghitella
b.f.f. is located at 83 Central Square. For more information, visit its Instagram page, @bffeverybody. Hours are 11:00 a.m. to at least 9:00 p.m.
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Café Thirty-A b y M a r y We l c h
H arriet Crommelin just “does her own thing. We’re not too trendy.” And that is exactly what her customers at Cafe Thirty-A have liked since 1995. Cafe Thirty-A, located on E. Scenic Highway 30 A in Seagrove Beach, has been pleasing locals and tourists alike with its fresh ingredients, well- cooked food and a wait staff that makes the dining experience feel like you are family. Crommelin didn’t start out in the restaurant business. A native of Montgomery, AL., she worked in real estate and would visit the Emerald Coast on vacation. When the real estate market crashed, she threw her hat in the restaurant business and opened Kat & Harry’s with a friend. “Well, I had no money and no restaurant experience and that was it. Within four years Kat left to go out on her own and I realized I liked to entertain and cook. I liked the restaurant business.” A customer told her about Seaside and she checked it out. “I saw all these lovely people with money. They were well dressed and their children were well behaved. I thought, ‘These are my kind of folks.’” She found some property near Seaside and opened up the restaurant serving “eclectic or New American. A little bit of everything. We change the menu quite often. Of course, we always have a lot of seafood.” Her customers are not only loyal and appreciative of Cafe Thirty-A quality but are quick to sing their praises. One customer noted that the lobster mac-and- cheese provided an “out of body experience,” while another said it was a “pitch perfect dinner.” Among her specialties are Prince Edward Island Mussels, grilled octopus, fish stew, oven roasted will king salmon, smoked pork chop and shrimp, Maine lobster in paradise, and clam puttanesca. She also serves a variety of wood oven fired pizzas. Of course, the latest trend is craft
“Well, the key is to serve good food. We’ve done that from day one, and we just took off. I run the place thinking about how I would like this as a customer. I believe in that and I hope everyone feels that.” Opened in 1995, Cafe Thirty-A has counted on its loyal customers to get it through economic downturns, but not with some adjusting by Crommelin. “Back in ’07 we had to lower our prices and then we started a special menu. We also opened a 5 p.m. rather than 6 because we found people wanted to eat and still enjoy the outdoors at night. We have a buy one, get one free from five to six o’clock. It builds up the place.” She’s learned a few things since opening such as when she screened in the front porch. It seemed like a good idea at the time; but not only was it so hot, it
Sesame Crusted Rare Yellowfin Tuna
attracted yellow flies and just ate up all the waiting diners. “It was bad,” she remembers with a laugh. Instead she went to Plan B; and expanded and enclosed the upstairs deck. Called the Fishbone Bar, it has a funky, casual atmos- phere that can be used year-round, and offers spectacular Gulf views and a full-service bar.
It also can accommodate between 25 to 80 persons for private parties, weddings, and special events. “Best decision I ever made,” she says. Crommelin says she has no plans to change her winning formula. “We’re just going with the flow. There’s a lot of businesses opening near us, which is helping,
Maine Lobster in Paradise
and our local business has been very loyal. I don’t have kids, so my staff and customers really are my family.”
cocktails and Cafe Thirty-A offers a wide variety of alcoholic concoctions, including the James Bond (gin, vodka, millet, and a lemon twist), the Hummingbird (prosecco, St. Germain, club soda, and a lemon twist) and the Seagrove Beach Breeze (Smirnoff cranberry, peach schnapps, cranberry, and orange juice).
“There is nothing better than a good cocktail,” she says. Every Tuesday and Thursday there are $5 ‘tinis at the bar all night. Of course, it’s not one’s every day martini. There is the Berry Blue ‘Tini, the French Kiss, French Martini, and the Strawberry Lemonade ‘Tini (among others).
Café Thirty-A is located at 3899 E. Scenic Highway 30A, Seagrove Beach, FL. 32459. Open daily for dinner at 5 p.m. Call (850) 231-2166 or go to www.cafethirtya.com.
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Christiano’s b y C o u r t n e y M u r r a y
F amily is the core value of the locally owned and operated restaurant in Santa Rosa Beach, Christiano’s. Having just celebrated their ten year anniversary, owner Chris Chirum finds himself reminiscing on the beginning. Over a decade ago Chris and his wife Rene were getting the restaurant off the ground with two children underfoot, and they attribute a lot of their success to the support from their families. Chris says that they wouldn’t be in business without Rene’s daily hard work and love. Their family has grown, thrived, and evolved together in the restaurant business. Their children, Grace (16) and Luke (19), were raised working in the restaurant and have learned to do all of the jobs in the business. They’ve witnessed what hard work can accomplish and that there is no success in cutting corners. It’s the delicious food that brings you in, but it’s the little personal touches that keep you coming back. When you walk through the door of Christiano’s you immediately feel a sense of warmth. The scent of a simmering tomato sauce wafts towards the entrance and laughter fills the air. The vibe is cozy and friendly; you feel like one of the family. As you are seated at a table amongst family and friends, you may be so lucky to be seated at the original table from Chris’s childhood. With hundreds of restaurants up and down the Emerald Coast, you have to stand out not only to stay in business, but to have repeat patrons. In a world where restaurants have become all about who has the trendiest cuisine and most unusual food pairings, Christiano’s decides to do the opposite. They focus on simple, high quality ingredients with amazing flavors. Forget the dehydrated locally foraged truffle soufflé and bring on the home cooked lasagna. With recipes originating in Calabria, Italy and then passed down the generations, you are certain to remember your culinary experience. Chef Chris Chirum was trained in culinary arts at Johnson and Wales University in Providence, Rhode Island. His early career specialized in French cuisine, but the foundation and skillset he established carries on to his everyday meal preparation. It’s all about focusing on simplistic goodness. Chef attributes the incredible flavors of his recipes to California grown garlic, quality olive oil, and the art of seasoning. Many people under appreciate the importance of salt and pepper and finding the perfect balance. “I was taught as a young culinarian that the difference between a good restaurant and an OK restaurant is salt and pepper,” says Chirum. Simple as that. As a family friendly establishment, the classic spaghetti and meatballs is one of the top selling menu
With recipes originating in Calabria, Italy and then passed down the generations, you are certain to remember your culinary experience.
Chris Chirum’s family homage
Lasagna
Shrimp Tuscana
items. In addition to Italian favorites like manicotti and ravioli, Christiano’s offers an exciting menu that incorporates local seafood freshly caught in the Gulf of Mexico. The Snapper
Consistency is their key to success. “We continue to live day to day, taking each day as it comes,” says Chef, “trying our best to provide each guest an enjoyable dining experience and earn their return visit. We really enjoy the locals, as
Elizabeth has consistently been a favorite dish: perfectly sautéed and topped with jumbo lump crab and almonds laced in the restaurant’s famous white butter sauce with European green beans and rice. Christiano’s has a knack for taking a basic ingredient, like zucchini, and elevating it. The Zucchini Ernesto appetizer takes delicate ribbons of zucchini and fries it with garlic and Romano batter, creating a decadent crisp. Dip one ribbon in the homemade tomato basil sauce and you are truly in heaven. If you can spare an inch of room after your meal, dessert should not be overlooked. You can’t go wrong with Italian favorites like the delicious cannoli or the sweet spumoni, but if you are really wanting to indulge your taste buds, try the chef recommended coconut cream pie.
well as yearly returning guests, asking about our kids and commenting how they have watched them grow up. Hope they’ll be saying that about our grandkids one day.” If you’re looking to feed your body and your soul, become one of the family and come dine at Christiano’s. Christiano’s is open for dinner and take out Tuesday- Saturday starting at 5pm. The restaurant is available for private parties and daytime events. With the holidays right around the corner, consider Christiano’s for your corporate luncheon or family gathering. They can also provide on-site and off-site catering services. Please call (850) 267–2185 or visit www.meatballsrb. com for more information.
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Jay Eichelberger of Crêpes du Soleil b y M a r y We l c h
W alk around Seaside and you’ll see people laughing, listening to music, texting, and eating. They will be chowing down on fries, ice cream cones, shaved ice, smoothies, and sandwiches: grilled cheese, hot dogs, BBQ; you name it. But something was missing from the scene and Jay Eichelberger and his wife Liz, decided to fill the culinary void. Now residents and visitors can delight in a crêpe as they enjoy the outdoors, since the Eichelbergers opened Crêpes du Soleil in Airstream Row. They serve sweet crêpes with lots of Chantilly cream, or savory crêpes that could contain eggs, ham, chicken, or vegetarian options. Jay recalls, “I had spent my summers in Seaside. Liz and I really loved watching those Airstreams and thought it would be cool to do something like that. We didn’t know what it took to have one of our own but we were intrigued enough to talk to Seaside and go through the process.” “We came up with the idea of crêpes
Jay, who says he’ll have a savory crêpe for lunch (“It’s more of a meal than a snack”), wants to explore different special offerings. “I’d like to put seafood in our crêpes, a peanut butter and jelly crêpe and a pumpkin pie crêpe. If any really hit and are successful, they’ll be added to the menu.” Crêpes du Soleil opened Labor Day 2018 so this is will be their first high season. They planned on opening earlier but naturally little bumps along the way delayed the opening. First, they had to find an Airstream and then retrofit it, including taking out the shag carpet and 8-track tape player. “Totally out of the 70’s,” Jay laughs. Next came electrical wiring and
putting in the crêpe makers. Getting the liquor license and other various permits also took more time than expected. But from day one, there were people in line. “We opened on Labor Day and was extremely busy,” he says. Then another setback came with Hurricane Michael.
The Peppered Pig Crepe & Chantilly Dream Crepe with Frosé
and pitched the concept of a rotisserie with crêpes,” says Liz. “But the Seaside folks gravitated toward crêpes and wanted us to solely focus on them. I was shocked when we were approved. It was round after round of talking and applications and tastings. It was a long journey. But I think they saw that crêpes are fun with so many sweet and savory options.” There was one problem:
“It was just terrifying but it could have been worst,” Jay says. “We had just opened and we didn’t know what was going to happen. It was — and still is — devastating. There are people in Panama City and Mexico Beach still trying to get their lives together.” The couple are excited about their first full year in operations and seeing how the visitors respond to their crêpes. “It’s just
They serve sweet crêpes with lots of Chantilly cream, or savory crêpes that could contain eggs, ham, chicken, or vegetarian options.
crêpes usually are a dish that requires sitting and eating with a knife and a fork. “That was an issue,” Jay concedes. “That was the one thing we had to work on because Seaside is such a walkabout town. So, we made our crêpes in cones so that you can walk and eat. It’s easy. You can do the knife and fork thing but you can also just get one and keep on moving. Walking, to me, is what Seaside is all about.” The concept was developed with Chef Rob Masone; a chef from Charlotte with Kre8 Experiences, a catering and specialty event business; who catered the
Eichelberger wedding’s rehearsal dinner and goodbye breakfast. Jay says, “He is the culinary mastermind behind the recipes.” They offer several options but Nutella is king, especially when paired with strawberries or bananas. Liz says. “That’s more of a ‘classic’ crêpe that people think of, but we also offer lunch and breakfast crêpes. The most popular savory crêpes are Le Classique; with egg, ham and melted Swiss cheese; and the Bonjour breakfast with scrambled egg, bacon, fresh tomato and Gruyère cheese. They’re all pretty interesting and we also have frosé (frozen rosé wine) and a chocolate mousse in a crêpe.”
insane how many people come to Seaside and Airstream Row. There is so much foot traffic, you can’t beat it,” says Jay. “It’s fun and exciting and the merchants look out for each other. Seaside is an amazing community.” Crêpes du Soleil: 2215 E. Country Highway 30A, Airstream Row, Santa Rosa Beach, 32359. Open every day at 8:30 a.m. Closing times vary. Visit their website at www.crepesdusoleil.com
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Welcome to Edward’s b y L i e s e l S c h m i d t
W hile the menu might seem short compared to many other restaurants in the area, with their multiple pages of options listing dish after dish, Edward’s Fine Food & Wine in Rosemary Beach is not so much limiting their selections as curating them. They are focused on their cuisine, using each plate as a canvas to showcase the beauty of the seafood, meats, and produce that they source locally, as well as the undeniable talent of the chef who stands at the helm of their kitchen. Purchased in 2016 by father/ daughter team Rick Spell and Christy Spell Terry, Edward’s is the perfect example of what Southern coastal cuisine can be in the right hands, in the right atmosphere. Every dish is inspired by the region, using such iconic Southern ingredients as Andouille sausage, grits, and — of course — locally- caught fish and seafood. These elements are the basis, the foundation, the flavors
Naturally, the perfect glass of wine needs the perfect dish, and Edward’s certainly offers its share. Featuring jumbo lump crabmeat served with house-made honey lemon mayo, Edward’s Crab Cakes are one of their signature items; their golden crust just crisp enough to provide balance to the softness of the tender meat inside. For a fresh, acidic burst of freshness with the perfect amount of richness, the Classic Tuna Tartare brings together the flavors of lemon, capers, cornichons, shallots, and Dijon, topped with the sunny yellow Grilled Black Grouper with Roasted Potatoes and Hairicots Verts
blanket of yolk from a farm fresh egg served with crusty Tuscan bread. The Capellini Pomodoro brings the taste of Italy to the coast, with a sauce of roasted tomatoes, garlic, fresh basil, Parmesan, and dried chili over perfectly al dente pasta. Turning its focus to the sea, the Simply Grilled Grouper pairs a tender grouper filet with haricot verts and shallots, accompanied by crisp fingerling potatoes and finished with a garnish of grilled lemon, caper berries, and a drizzle of lemon vinaigrette. With every course,
Patio Dining
Deviled Eggs with Bacon and Smoked Trout Roe
that are elevated through technique and enhanced by the other ingredients on the plate; and as Executive Chef Josh Smith proves with every dish, simplicity, focus, and harmonious balance is all it takes to make a limited menu seem unlimited in flavor. Having joined the family at Edward’s in 2017, Smith’s own talents in the kitchen is in good company, as his team shares the same passion for what they do. They are indeed a family, working in a family-owned, family-run restaurant, whose managers truly want their employees to know they are appreciated for all they bring to the table — and it shows. “Entertaining and feeding our guests top- quality meals every night is what keeps us all motivated to do better, and we love watching our staff learn more and develop their skills every day,” says Christy. “We’re surrounded by talented superstars of the industry, and we definitely want to showcase the degree of ability that they bring to our restaurant. We want folks to work hard, but we also want them to love what they do, have fun at work, and feel that we value them like family.” The family feel extends to guests, as one of the major concepts behind Edward’s is to offer elevated Southern coastal fare and fine wine in an environment that is both beautiful and intimate, in a courtyard setting where the sounds of live music offer the soundtrack to
the sunsets painting the sky most nights. Sidewalk seating offers the perfect
every dish, and every glass of wine, Edward’s Fine Food & Wine offers irrefutable proof that simplicity in focus and excellence will make people remember your name — and Edward’s is one name that people will never forget. Edward’s Fine Food & Wine is located at 66 Main Street, Rosemary Beach, Florida, 32461. Open 5:00 p.m. - 9:00 p.m. Sunday -Thursday; 5:00 - 9:30 p.m. Friday - Saturday. For more information, call (850) 231-0550 or visit www.edwards30a.com.
view of Main Street, and newly updated interior and exterior spaces are every bit as warm as they are elegant. “It’s extremely beautiful, but it’s also cozy, and it really embodies the feeling we want our guests to have when they dine with us,” Christy says. “It’s all complementary, from the food and the wine to the live music we feature and the atmosphere. Our chef and his team put out top- notch food every single night; and our general manager, our in-house sommelier Kristy Johnston, and our front- of-the-house team will make you feel like you’re dining in our home. We want everyone to feel welcome. And if you love a unique wine selection or want to expand on your wine tastes, we’re definitely the place to dine.”
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Fun Dining in WaterColor FOOW combines fresh, locally inspired cuisine with stunning gulf views b y Te s s F a r m e r
Our staff cooks with love and that also sums up how we are able to succeed, making 90 percent of our items in house.
Heirloom Tomato Toastº
Matt Moore
F OOW (formerly Fish Out of Water) has long been synonymous with fresh, locally inspired cuisine that celebrates Florida’s best. From its brand-new dining room and focus on a locally sourced menu, to its spectacular waterfront views and coastal-casual atmosphere, FOOW serves up an authentic taste of the gulf in an ambiance that embodies the WaterColor spirit. Opened in June 2018 as a new dining concept showcasing a more coastal-casual menu, FOOW (pronounced “foo”) is located at the AAA Four Diamond and Forbes Four-Star rated WaterColor Inn & Resort. Since its opening, FOOW has received a AAA Three Diamond rating, Florida Trend’s “Golden Spoon Award”, and a Certificate of Excellence from TripAdvisor. I caught up with FOOW’s Director of Food & Beverage/Executive Chef Matt Moore, to find out more about what influences his menu and makes FOOW one of the top places to dine on 30-A. Named “Chef of the Year” in 2017 by the American Culinary Federation, Chef Moore has more than a decade of experience leading acclaimed food and beverage programs at luxury properties. Prior to joining FOOW, Moore was executive chef at Nemacolin Woodlands Resort in Farmington, Pennsylvania. What influences the types of dishes you bring to the table? We are driven by the coast and influenced by our southern roots in terms of where we are located and what grows seasonally. We have sourced everything from lettuces to wagyu beef as close to our region as possible. We have a broker who retrieves produce from five stops on the way to the Panhandle from Louisiana and brings us a fresh arsenal of options twice a week, only two days out of the ground at most. Local, regional, and Southern-
our guests’ faces when they take the first sip or taste the first bite. They laugh, converse, and sing to the live music. Then when the guests leave I enjoy having them tap me on the shoulder to tell me about their amazing experience…That’s what FOOW represents. What is your team’s best asset? Energy and cultural diversity is what sets
Photos courtesy of St. Joe Hospitality
based purveyors include Raines Farms Wagyu Beef, Covey Rise Farms,
our team apart. We invite students from all over the world to work with us — from three months to over a year in some instances. The respect we have for each other in the kitchen directly translates to always succeeding in both food and service. Our cooks and service staff become friends and lifelong colleagues. Our staff cooks with love and that also sums up how we are able to succeed, making 90 percent of our items in house. FOOW is open to the public daily. Their happy hour, from 3-6 p.m., is not to be missed for live music (seasonally, from 6–9 p.m.) and sunset views while sipping on one of the restaurant’s inventive Rum Diary cocktails. They can also accommodate private parties in a more intimate dining setting by the restaurant’s wine cellar. For more information, go to www.foow30a.com or follow them at www.instagram.com/foow30a and www.facebook.com/FOOW30a. FOOW does not accept reservations. Open daily from 11:30 a.m. – 9 p.m. Seasonal hours: Sept. 9 - Jan. 1 (Tuesday-Sunday, 11:30 a.m. – 9 p.m.); Jan. 2-16 & Jan. 21 - Feb. 12 (Closed); Feb. 13 - March 1 (Tuesday-Sunday, 11:30 a.m. – 9 p.m.) FOOWBar: Open daily: 11:30 a.m. – 10 p.m. Happy Hour: 3 – 6 p.m. Seasonal hours: Closed Mondays; daily from 11:30 a.m. – 9 p.m.
Two Dog Farms, JV Produce Brokers, Wheeler Farms, Water Street Seafood, Inland Seafood, and Destin Ice Seafood Market. What’s your favorite FOOW dish and why? My Chef de Cuisine and I stand behind all of the menu, but I think I’m most proud of the new addition, the FOOW toasts. It’s funny we started this journey making sourdough in-house asking ourselves whether or not we could sustain that type of bread in such a small facility and limited bakery resources. We soon decided it was worth the result and just figured out the logistics. We offer four different toasts, from a play on tomato bruschetta with a local sweet grass dairy cheese, to gulf shrimp and avocado, pimento cheese (can’t get more southern than that), and lastly a Benton’s Ham and collard toast, which is amazing! What would you like a guest to take away from their dining experience? FOOW is southern hospitality at its best. We want you to feel like you’re at an old-school café where you see familiar faces and you never worry about what to wear. We invite flip flops and guests directly off the beach, yet we keep the integrity of what we stand for. As a service team and culinary staff, we just want to see the smiles on
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Do You Want to Behave or Misbehave? George’s Menu Offers Both b y M a r y We l c h
D o you want to “behave” or “misbehave”? Or do you want to be a little bit of both? At George’s at Alys Beach, you can choose. George’s is an upscale, casual restaurant that brings regional coastal flair to Alys Beach. What makes their menu truly unique is that it is divided: Behave and Misbehave. The Behave section features organic, spa- inspired dishes such as jerk crusted Gulf snapper, seared sea scallops and angel hair with kale arugula pesto, while the Misbehave side offers stuffed sea bass, certified angus ribeye and pistachio crusted rack of lamb if decadent is your preference. “George’s is a quaint place where you walk in and feel cozy, like you’re coming into someone’s home,” says Christy Spell Terry, managing partner of the Spell Restaurant Group. “Our menu is centered around the flavors and ingredients available on the Gulf Coast; everything is fresh, organic, and locally sourced.” The chef is Camille Withall, who was born and reared in the Philippines and joined George’s in 2014 as a sous chef and advanced to Executive Chef in 2015. Some of the most popular menu items are the lobster quesadilla, grouper sandwich, spicy salt & pepper shrimp, the catch of the day, and the sesame crab & avocado salad. There is seating for about 100 with two side porches and a two-story upper deck, which offers a great view of the Gulf perfect while waiting for a table. Twice a year the menu is altered a bit with the fall/winter menu being a little heavier in substance. As many ingredients as possible are from local merchants like WaterStreet Seafood, Buddy Gandy’s Seafood, Southern Craft Creamery, and City Produce. “We try to get the most out of what’s fresh, seasonal, and of high quality. We are very lucky that we have a great abundance of seafood locally and fresh produce that we get weekly not only here but from Louisiana and Alabama as well,” she says. George’s is one of the Spell Group’s seven restaurants: six of which are along the Panhandle, the other in Memphis, TN. Locally, the restaurants are: George’s at Alys Beach; La Cocina in Seacrest; Saltwater Grill in Panama City Beach; La Crema Tapas & Chocolate, and Edward’s Fine Food & Wine, both in Rosemary Beach, and Grits & Grind in Seacrest Beach. The Spell Restaurant Group was formed when Christy, an accountant, and her father, Rick, a director at Raymond James in Memphis, bought a sports bar, Brookhaven Pub and Grill, as a side business. The two corporate types found they enjoyed the restaurant
and her boyfriend Drew Terry went to 30-A for the summer and decided not to leave. “From a business standpoint, it made sense. But, honestly, we really love it here and we looked at each other and asked why we would want to leave. The answer was, we didn’t want to.”
We don’t just take orders or cook food, we want our guests to have a whole experience.
By 2017 the group had six Florida restaurants and one in Memphis. Christy married Terry, who now works for the company handling facility man- agement and the administra- tive side. Her husband is the only one with restaurant experience, but Christy says they run the restaurants like a business and everyone does their job. “We’re always looking to enhance things to make them better. We’re putting money into the business and give our team the best tools they need to do their
Cornbread Bread Pudding
jobs. Our staff knows there are a lot of eating choices, so we make sure everyone feels like a member of the family. We take care of our guests above and beyond.” Walk into George’s — or any of their restaurants — and the experience will be the same, she says. “We don’t just take orders or cook food, we want our guests to have a whole experience. An experience of having the freshest, best ingredients that are locally sourced. We want them to feel the love and attention and always remember George’s. We want them to come back and back.”
Rabbit Rillettes
business and in 2015 they were approached to purchase George’s and La Cocina. She eventually realized she couldn’t keep her corporate job and handle the restaurants. “I was really drawn to the restaurant side, so I quit my day job,” she says. “I liked the
Stuffed Sea Bass
challenges and dealing with people. It wasn’t boring and there was something new every day.” For about a year she traveled between Memphis and the Gulf Coast; (acquiring two more restaurants in the process); until she
Open daily for Lunch: 11 a.m. - 3 p.m.; Dinner: 5-9 p.m. 30 Castle Harbour Dr., Alys Beach, FL. 32461; (850) 641-0017 www.georgesatalysbeach.com.
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Grayton Seafood Company b y L i e s e l S c h m i d t
W hen Grayton Seafood Company first opened its doors to 30-A in summer 2015, owner Kenny Griner had a plan to present fresh, locally caught seafood in a restaurant driven to return to simpler times: before the development of Seaside when there was little besides long stretches of untouched beach and paved roads were nowhere to be found. “I wanted to create an old-school atmosphere,” explains Griner, who also owned the highly successful Chet’s Seafood Restaurant in Pensacola before shifting his focus to 30-A. That old-school atmosphere pairs well with the cuisine with its New Orleans inspired flavor, which is most decidedly present in dishes like the Fried Green Tomatoes topped with their signature Shrimp Remoulade sauce; Crab Cake Eggs Benedict served with Cajun-spiced poached eggs; a Sunday Brunch feature; and their famous crawfish boils in the spring. “New Orleans has always been like a second home, and it’s hard not to be influenced by the culture and some of the best food in the world.” says Griner. Griner went on to bring on partner Tabitha Miller in 2018. Seeing how the restaurant has prospered over the past four years, it’s clear that their vision has been brought to life in the best way. Their dedication to Gulf- to-table, scratch made coastal fare with that NOLA flair is something that their guests connect to, as is the warm reception they receive. “One of the things that people love most about this place is Tabitha, and whether you’re coming to eat with us for the first time or the hundredth, everyone’s a local here and greeted with a genuine welcome — and probably a Tabitha hug!” notes Griner with a wide smile. Supported by what Miller and Griner consider to be an “awesome, dedicated, professional, and fun staff,” Grayton Seafood delivers beyond expectation, tempting diners with signature dishes that take full advantage of all that the local waters have to offer. Still, even the most beautiful product is nothing if not entrusted to the proper hands, and it takes only one bite to confirm that Miller and Griner have indeed found the perfect person to man the pans and drive the kitchen. Keeping the dishes on point, new teammate Chef Shelley Thomas brings her culinary prowess in each plate she creates, showcasing the skills and techniques she learned at Culinary Arts at Johnson & Wales University of Denver with every component she adds, every flavor profile she highlights. And some might say that her
studies in English and Art History at Birmingham could be considered as a proving point for her level of creativity, some- thing that truly serves as an asset to her role as executive chef. A stickler for making everything from scratch using only the very best locally caught seafood, the freshest produce, and the finest meats, Chef Shelley
Fried Crab Claws
Creole Linguini
Idyll Hounds, Grayton Beer, and Oyster City Brewing Co. served on tap. “It’s all part of creating that laid back, old-school atmosphere where people can relax and just enjoy the food, the drinks, and the company,” Griner contends. With all that they have to offer, it’s little wonder that Grayton Seafood Company has people on the hook and ready to be reeled in.
has diners lining up for such favorites as the Pan Seared Crab Cakes: an abundance of crabmeat perfectly encased in a golden crust and served on a bed of fluffy, aromatic garlic mashed potatoes served with sautéed vegetables and drizzled with a lemon butter cream sauce. Featuring plump, sautéed shrimp and crawfish with bell peppers and onions in a creamy Alfredo sauce, the Creole Linguini is a new twist on the traditional Italian dish, serving up flavors reminiscent of the Bayou in each bite. Bringing even more of the heat, the Seafood Gumbo is a bowl full of soul that keeps guests coming back for more; and the Fresh Local Catch is always a chart topper worth tasting. “What we do here and what we create in the kitchen is a lot of work, but we’re proud of the level of quality we achieve in doing that,” says Miller, who, by all accounts, is the heart and soul of the restaurant. Naturally, the plates they serve need the perfect pairing. The restaurant also features a wide range of excellent wines, champagnes, beers, and local brews from
Chef Shelly Thomas
Grayton Seafood Company is located at 50 Uptown Grayton Circle #1, Santa Rosa Beach, Florida 32459. For more information about hours and the menu, visit www.graytonseafood. com or call (850) 213-3683.
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