The chefs at Ship 2 Shore Seafood & Steaks fry, grill, broil, or blacken fine meals using highest quality ingredients from land and sea. Aquatic hankerings can be sated quickly without eating a child's sandcastle by ordering the mussels appetizer, which chefs free from rocks before sautéing ($8.99). The seafood trio lets diners collate a three-piece dream-squad from options such as shrimp, scallops, oysters, clam strips, and fish ($15.99; $12.99 for seniors), while the 16-ounce T-bone steak delights carnivores with a slab of high-quality certified Angus beef ($19.99). Kids' meals proffer a smattering of shrimp, clam strips, corn dogs, or mac 'n' cheese ($4.99 each) that tots can nosh from the safety of their under-the-table forts, while homemade peanut-butter pies end dinners on a sweet note ($2.99/slice).
North Beach Bistro is more than a restaurant—it's a legacy. The upscale eatery was the vision of renowned chef Tony Pels, who trained with culinary giants such as Wolfgang Puck and Michel Richard, and chef David Seavey, whom Pels mentored for 15 years at the Sawgrass Marriott Golf Resort & Spa. Pels passed away only two months before the restaurant's opening in June of 2008, leaving executive chef Seavey to carry on his tradition of culinary creativity and generosity.
Spurred on by this responsibility, Seavey combines the freshest ingredients with a genuine love for his fellow Floridians. The Jacksonville native crafts hearty and flavorful surf 'n' turf entrees such as the bistro bouillabaisse with Mayport shrimp, sea scallops, mussels, calamari, and fresh fish or chargrilled Black Angus filet mignon with sauteed mushrooms and port wine sauce. Reddish-gold fixtures in the bar emanate light that's as warm and welcoming as the chef himself. DJs and live music keep the space vibrant, and the dining room's wood floors and spot-lit art give it an air of sophistication. Weekly trivia nights arm guests with knowledge that makes an ideal conversation starter or helps pass the time while stuck in an elevator with Ken Jennings.
You're probably thinking, "That sounds great, but I've never bought a car or a computer without first reading the Wikipedia definitions for car and computer—I'm not about to buy a Groupon either without a briefing." Well, neither would we, and since this is everyone's first Groupon, allow us to briefly explain how it works.
Although it started as a phrase bandied about on spearfishing trips, the “salt life” eventually became the mantra for an entire subculture. The words refer to the casual lifestyle of small beachside towns where diving, surfing, and fishing allow people to connect with the ocean. Salt Life Food Shack celebrates this connection by forging entrees tinged with Hawaiian, Costa Rican, and Bahaman influences.
Located just three blocks from the ocean, Salt Life Food Shack boasts a menu that draws heavily from the sea. Ahi poke, fried soft-shell crabs, and hand-breaded shrimp fill the pages alongside turfier fare, such as st. louis ribs with island-style barbecue sauce and a coastal reimagining of beer-can chicken. Drawing seafood recipes from another hemisphere, the sushi list showcases shrimp and tuna rolls complemented by edamame, which is seasoned with sea salt from the Titanic’s first-class pantry.
The laid-back beach theme extends beyond the sea breeze on the covered patio to invade the dining room’s modern decor, which features surfboards and oceanic artwork along its sky-blue and white walls. An aquarium also inhabits the space, affording diners glimpses of vibrant tropical fish.