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.
The Top of the Reef plunges diners into dual menus of water-borne dinners and afternoon repasts. Dinner starters, such as the freshly shucked oysters ($7.95–$9.95) or the deep-fried calamari ($5.95), prepare diners to delve further into undersea fare from the dinner menu. The grilled or blackened salmon fillet ($15.95) and deviled crab crakes ($12.95) provide a protein alternative to eating land-dwelling fish, while the broiled twin lobster tails (market price) impress guests by finishing each other's sentences. Lunch options include Cajun fried shrimp ($6.95), fingerling catfish ($6.75), and fried clam strips ($6.25).
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.