While it may be too early to make a reservation at Hotel Viridian, on March 11 patrons can enjoy dinner at V, the restaurant destined to be a springboard for rest of the Downtown Seagrove hotel project.
“This project has been in the making for over five years,” says co-owner and veteran restaurateur George Hartley.
“My partners and I consider it a beacon of hope for the community – and a true blessing that we’re able to see our vision realized.”
Every time a rumor swirls about the opening of a new Mexican restaurant that will give diners the opportunity to devour “real” tamales and enchiladas, current Mexican restaurants are compared and dissected for authenticity.
One of those is Don Pedros Café and Bakery, which has managed to attract a loyal following with good food, reasonable prices and generous portions.
Even before the Red Bay Grocery opened just shy of two years ago, it was an unusual operation because area residents were permitted to buy shares in the store.
Principal owner Charles Morgan offered 49 people an opportunity to be shareholders at $1,000 each with the guarantee they could get a full refund after a year.
At the one-year anniversary meeting of shareholders, even though there were no profits to share, only one person decided to pull out of the fledgling operation.
“With a name like Stinky’s…it better be good,” reads the server’s t-shirt. And it is good - oh-my-God, stay-out-of-my-plate, best-fried-shrimp-I’ve-ever-tasted good.
Stinky’s Fish Camp & Wine Bar on Scenic 30A in Santa Rosa Beach is what it is and ain’t what it ain’t.
It is the restaurant of choice for locals and the inside joke of tourists who leave with “Peace. Love. Stinky’s.” t-shirts. It ain’t like anything you’ve ever had before.
October is the ideal time to visit SoWal, but this fall there’s a new reason to visit the beach. Rosemary Beach Uncorked is bringing together eight restaurants in a SoWal-sponsored event that will present their signature dishes paired with boutique wines on Oct. 23 from from 1 to 5 p.m.
When Jesse Hart relocated Gravel Road to a more visible spot in Seagrove Beach, it was more than just a change of address.
Chef Hart also created what he describes as a practical menu with moderate prices where people could dine more frequently.
While Hart might have lowered prices, he certainly didn’t lower his standards for food quality, service or ambiance.
The new locale also has the feel of fine dining with dark walls, muted lighting and tasteful music, he also retained servers with knowledge and skills that enhance the enjoyment of the meal.
Folks in SoWal sure are passionate about pizza. Visitors love to pick up a pie and are always asking who has the best. Pizza! Pizza! Pizza! We all love pizza!
It don't get no fresher or better around these parts. Also known as Nick's in the Sticks by locals.
We sure do miss Nick's in Blue Mountain Beach - good thing we can still take a little drive for the real thing.
An honest to goodness, family-friendly, fresh seafood dive on the bay west of Freeport in Basin Bayou.
Chef Reese began his career at the age of 15 in the fine dining restaurants of nearby Destin, Florida. Ed left the Gulf Coast to pursue his degree at the acclaimed Culinary School at Johnson & Wales University in Charleston, South Carolina.
You probably know that Louis Louis in Santa Rosa Beach is the "sister" restaurant of the wildly popular Red Bar in Grayton Beach. It would be a mistake to think that if you have eaten at Red Bar, you have eaten at Louis Louis, if for no other reason than you would be missing a hell of a good meal at a very reasonable price.
