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.
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.
When discussing the inspiration behind his love of cooking and hospitality with reporters from the Sun Sentinel, Michael Tatton credited his father, saying, “I was fascinated by all the people my father knew and the different foods he introduced us to.” Following in his dad’s footsteps, Michael opened Thai Spice more than two decades ago at the young age of 19. Today, Michael continues to captain the restaurant, which The American Academy of Hospitality Sciences honored with the prestigious Five Star Diamond Award for excellence in cuisine and impeccable service.
Deep in the kitchen, Michael and his chefs place innovative spins on traditional Thai dishes using flavorful spices and premium seafood, meats, and vegetables delivered fresh daily. Pots of curries and tom yum soup simmer on the stoves, as lobster, duck, and Chilean sea bass sizzle in pans. Meanwhile, grills crackle with fine cuts of steak, and plump chickens roast over open fires.
Out in the dining room, tropical fish glide through the salt waters of towering tanks among swaying plants and colorful rocks. Blue lanterns dangle from the ceiling, casting a warm glow over white-clothed tables and intimate booths. The walls feature exotic artwork depicting traditional Thailand scenes, from elephants raising their trunks to a businessman who went on a soul-searching trip to find his inner sassiness.
Since 1998, the family-owned-and-operated Sunfish Grill has been loading its white-draped tables with new American cuisine crafted from seasonal ingredients. Though the focus is on seafood, which the restaurant brings in fresh daily, their chefs prepare a selection of pastas, salads and flatbread. In addition to searing diver scallops and other catches, chefs also craft a selection of pasta dishes. For a lighter fare, diners can opt for the tapas menu, highlighted by plates such as carpaccio of beef and blackened tuna sliders, or indulge on homemade comfort food like fried chicken on Monday nights. Whether diners are in for a weekday dinner or a special occasion, they should save room for dessert from the pastry chef, such as the "Not the Usual" key lime pie with plumes of meringue and housemade sorbet.
Flickering candles illuminate the warm-colored dining space, and airy white ceiling drapes billow overhead as diners sip espresso or clink glasses of handpicked wines over their lavish desserts. The elegant ambiance and fresh, imaginative food have earned the spot a good reputation: City & Shore Magazine praised Sunfish Grill for "the sheer simplicity of ingredients, served in an unpretentious atmosphere that is so rare, yet so delicious."
Drawing from 35 years of industry experience, Jake Stone Crab's owner David Leschen captains a crew of chefs who whip up gourmet surf 'n' turf dishes that have enticed the taste buds of a Sun Sentinel reporter. The chefs roll out an array of seafood specialties and premium steaks as ovens turn out daily-baked breads and pastries. The crack of the restaurant's signature stone crab claws resounds throughout the place until the season's end on May 15, when lobster and king crab take their place as the restaurant's star entrees.
Seafood feasts are set in the elegant dining room, in which sunlight filters through billowing curtains onto white-clothed tables. Outside, tables stretch out across the expansive patio, shaded by awnings and cloth umbrellas. Cushy, upholstered patio furniture and an absence of sobbing families of crab make for comfortable al fresco dining.
Located on the Atlantic Ocean, Lulu’s Bait Shack loops Cajun flare into a menu of blackened chicken po boys and fresh snapper enhanced by massive 84-ounce cocktails. Patrons can strum a deep-fried banjo as they snack on an order of hand-battered catfish fingers ($8.95) while a tablemate plays the spoons against a steaming crock of homemade shrimp gumbo ($6.95). After hog-tying blackened chicken and grilled andouille sausage to a warm roll in the Cajun club po boy ($8.95), diners can dress alligator bites ($9.95) with a healing side of lemon pepper mayo. If Lu Lu’s ample assortment of half-pound burgers and tortilla wraps don’t tempt fishing lines, noshers can employ a fettuccini net to wrangle the sautéed seafood morsels of the shrimp and lobster pasta ($15.95) into a bath of rich sherry cream sauce.
Though you can always drive up to the Historic Downtowner Saloon, that's not the recommended way to arrive. Instead, customers might want to take the water taxi right up to the downtown stop to get a preview of the river views granted by the restaurant's riverfront patio. Here, guests can enhance their waterside experience with expertly prepared American fare and 20 new craft beers waiting to quench to the most discerning drinker.
While new owners now helm Historic Downtowner Saloon, its chefs tend to their culinary labors, be it slow-roasting prime rib or turning out seafood specials, sandwiches, and appetizers. In the kitchen, they grill slabs of sizzling sirloins and pair them crab cakes drizzled in a Cajun remoulade. Once delivered to guests, ancho shrimp tacos do flavorful dances across palates, while a raw bar, stocked with bowls of littleneck clams and Caribbean jerk shrimp, puts appetites on ice. Most nights of the week, a live band serenades guests with tunes as relaxing as surfing on a waterbed—unless there are sharks inside the waterbed.