The sushi smiths at Mikato churn out tightly rolled rice-and-fish treats, steaks, and other traditional Japanese fare. In addition to a variety of rolls, Mikato's chefs orchestrate ingredients in the form of entrees such as sukiyaki steak, a thin-sliced sirloin with sukiyaki sauce and vegetables ($16.95), and the Mikato dinner special, a mélange of filet mignon, lobster tail, and shrimp ($28.99). Chow on culinary creations in the comfort of plush chairs and the soft light emitted from multicolored paper lanterns, all while taking in the Japanese woodblock prints adorning the walls and cowering in the glare of samurai masks that all vaguely resemble TV personality Judge Judy.
Chocolate Corner's friendly staff calls on family recipes and fresh butter and cream to concoct tasty confections in a mélange of styles. White-chocolate almond bark ($16/lb.) traps cranberries in a wave of creamy sweetness, and caramel-pecan paws ($19.95/lb.) douse nuts in gooey caramel before the mixture bathes in dark or milk chocolate. Fudge ($12/lb.) comes in numerous flavors— such as cookies ‘n’ cream and chocolate pecan with Alabama pecans—all of which melt in mouths the same way the armor of a knight melts in the belly of a dragon.
SHMILY Tree Bakery & Catering takes its name from co-owner Diane's parents' cherished acronym they passed to each other—See How Much I Love You. It's a fitting name for a bakery run by a mother, her daughter, and a mother's lifelong best friend, and the trio shows their love for baking through handmade pastries and homemade bread, cupcakes, and custom-made specialty cakes. Guests can also call to order food, such as a savory treat of freshly made breakfast platters, bagels, soups, and deli sandwiches, or order a picnic basket full of baked goodies and lunches for a beachside feast. In addition to catering weddings and parties, and dishing out hot lunches of grilled sandwiches, SHMILY maintains a profound connection to the community around it with fundraising and volunteering at local nonprofits and hosting a bimonthly book club.
“Warning,” declares Taste’s menu, “you may get sick of reading the word ‘Homemade.’” Skim the sandwich section and you’ll see why. Chefs flavor their creations with numerous homemade ingredients such as thousand island sauce, pickled red onions, and rémoulade. They also use their own meat—rather than pre-made deli meats—and accompany sandwiches with homemade pickles and a choice of homemade chips or potato salad. Along with sandwiches, Taste’s culinary team also crafts gourmet salads and pairs graham crackers and jams with up to six local or imported cheeses from its cheese bar. To wash down meals, guests can choose from 16 beers, 24 wines by the glass, or wine by the bottle.
The 35 flavors of wing sauces at Hurricane Grill & Wings don't just show up on the house's lauded boneless and jumbo buffalo wings. They also add a splash of flavor to a diverse range of dishes on their menu, from the grilled mahi-mahi made with an ancho-chile-lime sauce to the barbecue-bacon cheeseburger made with mango-barbecue sauce or honey pecan chicken salad . This adds a touch of inspiration to every dish, with most entrees coming with a choice of a complementary sauces. Chefs pair their feasts with a full list of domestic and craft beers, which cool the fire of the spicy sauces.
Almost all of the seafood served at Voyagers Restaurant at Perdido Beach Resort comes from the Gulf of Mexico, which the restaurant overlooks. The restaurant purchases its gulf shrimp, red snapper, and grouper from suppliers who adhere to sustainable fishing practices, too. The rest of the Mediterranean-style menu follows suit, featuring hand-cut aged steak, poultry, and lamb from sustainable domestic farms in addition to local farm-fresh produce. Diners can enjoy their meals while looking out onto the turquoise waters; the views are particularly good at sunset and during rush-hour dolphin traffic.