Chef Pri’s gustatory adventures meet at the intersection of Thai specialty dishes, American comfort food, and international influence. Tables play host to artfully wrapped Japanese sushi and curries accented by pineapple and butternut squash. Chicken or shrimp cozy up to stir-fried noodles, and for heartier food, Chef Pri piles pot-roasted duck infused with cinnamon atop a sautéed spinach and garlic chili sauce.
The restaurant’s dining room exemplifies the same modernity found in the menu, with coal-black ceilings and geometric artwork against mustard-hued walls. Burnt yellow lights hang like glowing champagne glasses above Jasmine’s fully stocked bar, where diners can retreat for a cocktail or wine by the glass.
A self-styled gastropub, City Grill serves up a diverse menu of eats far more palate-pleasing than traditional pub fare. Start the fight against mid-day munchies with a crispy goat-cheese salad, featuring breadcrumb encrusted goat cheese on a bed of apple-vinaigrette-flavored spinach ($7.25), before alerting tongue sensors to a club panini ($7.99), or an italian burger, stuffed with feta cheese, spinach, and sun-dried tomatoes ($7.25). For dinner, pick a plate of fresh-diced ahi-tuna tartar, with onions, tomatoes, scallions, and sauces served with cumin crostinis ($9), before diving into sizzling entrees such as the lemon, butter, and garlic sautéed french quarter shrimp ($13), or the hand-cut rib eye, broiled in herb butter ($18). Overworked jaw muscles are instantly soothed with a pour from City Grill's selection of microbrews and high-gravity beers, featuring breweries such as Bell's, Harpoon, Chimay, and more.
For more than 60 years, the Original Waterfront Crab Shack has peppered its patrons’ palates with steamed, grilled, and fried seafood, as well as juicy burgers and crisp salads. As chefs bustle in the kitchen, libation wizards behind two full-service bars dole out wine, beer, and liquor. Overlooking the Santa Rosa Sound, the eatery’s expansive outdoor deck boasts picnic-table-style eating and ample views of a trolling boats and the occasional waterskiing muskie.
To restock their supply of fresh seafood, the owners of Floyd’s Shrimp House needn’t look far—the restaurant sits directly on the Gulf of Mexico, which supplies the kitchen with a constant stream of grouper, oysters, and gold-filled chests. But Floyd’s main draw is the gulf shrimp, served boiled or fried, grilled or blackened, or in a creamy alfredo sauce over pasta.
Colorful fish mounts, fishing nets, and old dock signs decorate the walls inside the dining room, along with more than 25 flat screen TVs tuned to the game. There’s also a covered, wooden patio where diners can slurp raw or baked oysters while watching games of beach volleyball occurring on Floyd’s backyard courts.
Captain Larry maneuvers the Sea Blaster––a 73-foot speedboat––on four different cruises in the Gulf, departing from the HarborWalk Village. Dolphin cruises speed through the water during the day, coming up close to dolphins as they leap out of the sea in an effort to distract humans while they steal their sunglasses. With the addition of snorkeling, passengers strap on a simple breathing apparatus and paddle through the crystalline waters. Others spy dolphins during the sunset cruise, as the horizon burns pink and orange, or watch fireworks burst over the water from the Sea Blaster’s deck every Thursday evening.