Barnacle Bill’s menu supplies aquatic fare fresh from the Atlantic as well as terrestrial eats and homemade desserts. Begin dinner with the tomato based minorcan clam chowder spiced with local datil peppers ($3.59 for a cup, $4.59 for a bowl) before sending seafaring taste buds to the sweet-and-savory shores of the caribbean mango mahi mahi, grilled and topped with fresh mango salsa ($12.95). Land lubber grub such as the 7 oz. blackened sirloin steak, spiced and topped with blue cheese crumbles, keeps palates high and dry and safe from the threat of mutinous molars.
The Beachcomber Restaurant first appeared on a St. Augustine beach in the 1940s, its colorful walls and umbrellas blending harmoniously with a backdrop of sandy dunes, swaying palm trees, and calm ocean waves. Generations later, locals and tourists alike still flock to its wraparound wooden deck, where they can linger over cups of spicy clam chowder and baskets of fried seafood. Come evening, they chug beer and nibble on chicken wings and fresh local oysters; in the morning, their attention turns to hearty breakfasts of pancakes, omelets, and breakfast burritos. In the kitchen, the staff whips up "Catch of the Day" dinners, grilling fresh fish they caught right by the restaurant using nothing but a lacrosse stick and a dog whistle.
With its impressive wine and beer list, elegant tapas menu, and urbane atmosphere, Cellar 6 enchants sophisticated wine enthusiasts and casual café crawlers alike. Fermentation fans can sip on more than 45 wines by the glass and more than 100 wines by the bottle. A fruity glass of Rex Hill Pinot Noir ($14) makes for a pleasant accompaniment to catching up with an old friend or catching strep from an old man. Cellar 6 also hosts more than 30 beers from American craft breweries and far-flung international beer agencies. Blackened fish tacos ($12) and the Mediterranean chicken flat bread ($12) top a menu of inviting tapas, burgers, and more, and set up mouths for a crème brûlée ($8) or a molten bundt cake ($7) knockout. While guests indulge, local musicians keep ears from developing tongue jealousy. Warm tones predominate the restaurant's brick and wood interior, and outdoor bistro-style dining pleases fresh-air lovers and bipedal palm trees.
Having grown up in Baltimore, Chef Kahn Vongdara showcases a cooking style infused with the flavors and ingredients of Chesapeake Bay. At Crab Cake Factory, he has compiled a menu featuring Maryland-style crab cakes and dishes such as trout and crayfish brushed with roasted-pecan sauce. Chef Kahn's hefty 16-ounce new york strip steak with crispy potato strings is served in a dining room—full of plush booths and wooden tables—where musicians pluck strings and sensually massage their saxophones. To complement the surf 'n' turf lineup and Jacksonville Jaguars games in the lounge, the eatery's mixologists offer more than 10 martinis, including the Cupid's Potion, crafted with Three Olives vanilla vodka and strawberry liqueur.
Ocean Grille isn’t your typical seafood shack. An iridescent blue bar takes up prime real estate in the middle of the restaurant, bathing the dining room in an indigo glow that emanates from the wrap-around lighting. A slew of HDTVs tilt from the ceiling toward diners. It’s not surprising, that the seaside spot doubles as a nightclub after dining hours. DJs play club music as bartenders pour cocktails for revelers and mermaid bachelorette parties. There’s even complimentary valet parking every night. Diners interested in breathing in some fresh air while ogling land-based panoramas can grab a seat on the outdoor patio, which overlooks grass-covered dunes.
But Ocean Grille isn’t all atmosphere. The menu delights diners with unorthodox eats, such as gator bites, conch fritters, and chargrilled oysters served with white wine, garlic, and butter. The restaurants also pays homage to the classics with grouper sandwiches and grilled tenderloin.
The aromas of Caribbean jerk spices and sizzling conch fritters waft through the air, luring passing boaters to dock their rides in the complimentary slips at Nippers Beach Grille. After disembarking from their schooners or GPS-equipped sea monsters, customers can either stroll into the open, 9,000-square-foot dining room or onto the massive waterfront deck, both of which boast scenic seaside views. In addition to the watery vistas and salt-filled air, the restaurant spreads a laidback, Caribbean vibe by piping ambient island music from its sound system and stocking its tiki deck with rum-laced cocktails and imported Red Stripe beers.
The menu also reflects this tropical theme, spotlighting Caribbean staples such as jerk-spiced diver scallops and sweet conch fritters, as well as fusion dishes such as grilled cheese layered with sliced guava and mac 'n' cheese studded with jerk chicken.
As kayaks depart to explore the restaurant’s picturesque waterfront, Crazy Fish’s executive chef reels in diners with a rotating menu of seafood delicacies plucked out of local waterways ($7–$19) and aquatic avenues worldwide. While main courses wait in the wings, diners stave off hunger pangs with crackers and salmon dip blended with cream cheese, chives, onions, orange juice, and rosemary. Although tummy grumbles tend to scare away breadstick deliverymen, they fail to inspire fear in the crazy shrimp sandwich, which mutes bellies with six split shrimp, celery, onions, green peppers, and tomatoes swathed in mayo inside a toasted sesame-seed roll. Customers can accompany an entree such as the lobster-tail dinner or the pecan-crusted grouper with a selection of sides that includes baked potatoes, coleslaw, and mixed veggies playing Twister.