Situated in the Lighthouse Cove Resort—just a cool breeze and a warm beach away from the Atlantic—Seaside Grill brings natives and vacationers together over plates of fresh-from-the-sea Floridian fare. Executive chef Sharif Thomas whips up broiled lobster tails and Gulf shrimp scampi served over linguini, which doubles as a mermaid wig. After digging into chef-made desserts and downing a few frosty beers, diners can set messages adrift in the Atlantic inside pint glasses.
The roots of the eclectic menu at The Rusty Hook Tavern can be traced back to the chef and proprietor, who boasts an eclectic history himself. Born in Senegal, West Africa, Nader "Ned" Jaouhar spent his childhood in Paris before eventually moving to the US as a teen, where he studied culinary arts at the Art Institute of Fort Lauderdale. After graduating, he drew upon his childhood experiences and found success in the world of French cuisine?but that's just one of the international influences that can be found on the menu at Rusty Hook. House specialties include flounder encrusted in almond flour and drizzled with lemon-caper sauce, and a made-to-order rib eye with a smoked sea-salt rub.
Flavors of Italy and Peru form a mouthwatering marriage within Nonna’s kitchen where chefs conjure platefuls of both countries’ signature dishes. They entangle homemade pastas with meatballs and sausage, slather marinara over tender slices of veal or eggplant, and sear up thick pork chops and sirloin steaks. On the Peruvian half of menu, the spotlight shines on seafood-bejeweled stir-fries, citrusy ceviches, and hearty chicken and pepper stew. The restaurant also caters to on-the-go diners and proud computer owners with online ordering for pickup and delivery.
For nearly 30 years, guests have filled The SeaWatch's dining room for the fresh seafood and serene views from a bluff just 50 yards away from the ocean. Massive windows tilt open to let in the sound of waves crashing on the beach and gentle breezes that blow through the palm trees and shake coconuts loose to knock out loud passersby. A recently renovated interior enhances the timeless setting with bright red booths around wooden tables and oak beams overhead in the dining areas, special-event spaces, and on the patio.
The menus reflect the seaside location and modern aesthetic, with dry ice billowing out of the king crab, shrimp, oysters, and clams that make up the chilled seafood tower. Chefs sculpt crab cakes with jumbo lump crabmeat and bake yorkshire puddings to absorb the juices of slow-roasted prime rib. The SeaWatch's wine list collects bottles from France, Argentina, California, and Italy.