At the end of a pier in Sebastian and along the waterfront in Melbourne, Squid Lips sates appetites for seafood and views of the ocean or Indian River Lagoon. At the Sebastian eatery, the kitchen team at each location grills everything over a taste-infusing oak-wood fire, including Cajun bacon-wrapped sea scallops and flounder stuffed with lobster and crab meat. As boats and buoys bob in the nearby water, guests can enjoy seafood enchiladas and a bar replete with a variety of fancy drinks.
At the Melbourne eatery, the staff also welcomes guests to enjoy delectable sea fare while wriggling toes in the sand or dining on the patio beachside. There's even a raw bar, where guests sample oysters, clams, and peel-and-eat shrimp. With nearly all senses attended to, they complete the experience with live-music sound waves that pierce the air nightly in Melbourne and on weekends in Sebastian.
Cooking pasta at home is as simple as pulling noodles out of a box and tossing them in some boiling water. At DeAngelo’s By the Sea, a TripAdvisor Certificate of Excellence award winner in 2013, the process is a bit more complicated. Using all-natural ingredients––water, stone-ground flour, and eggs––chefs extrude pasta through hand-carved bronze dies. They then let the noodles air dry, resulting in an al dente texture that is firm enough to hold sauces but still too delicate to catch a parachuting baby. Penne, spaghetti, linguine, and lasagna dishes anchor the menu, but diners can also get a taste of Italy with more than a dozen specialty pizzas. Like with the pastas, the pizzas epitomize freshness, utilizing such ingredients as San Marzano tomatoes, pure flour from Napoli, and Sicilian sea salt.
Posted up at the dockside tiki bar or dining at one of the tables on the breezy open-air patio, visitors to Bonefish Willy's Riverfront Grille can enjoy a fresh-caught meal and stunning views from one of the highest points of the Indian River. Guests can sit in one of the adirondack chairs and sink their toes into the sand while they sip piña coladas and browse the seafood-centric menu. Dinner items include enormous whole lobsters, steaks, chicken, pork, mahi-mahi, or surf 'n' turf platters featuring golfing snow crabs.
With fish selections as varied as baked stuffed haddock and the Boston Big Boy—a fried-fish sandwich layered with coleslaw, french fries, and cheese—seafood certainly earned its place in this restaurant's name. But maybe an even bigger presence than the Big Boy are the restaurant's signature roast-beef sandwiches, which are piled high with medium-rare roast beef sliced to order. Dinner entrees include top sirloin and 1.5-pound Maine lobster, though seafood is also a mainstay in the restaurant's breakfast dishes like crab-meat benedicts.
Stretching itself across an 800-foot pier and inside five distinct restaurants, the 20th Annual Rockin' the Dock New Year's Eve Party welcomes revelers of all ages to its festive environs. Four live bands perform toe-tapping ditties for merrymakers, and each space boasts televisions screening celebrations from around the world and the earth's surprisingly raucous core. Enjoy sips of champagne during the midnight toast, then spin under balloon drops, multihued confetti, and the ocean breeze whistling through noisemakers.
James Stadler grew up in Maryland, going to school during the week and working in local seafood eateries on evenings and weekends. One summer, more than 40 years ago, he took a spring break vacation with school mates to Cocoa Beach, and immediately decided it was the place for him to be. It took him a few decades to make his way down, mostly because of traffic in Atlanta. But when he arrived, James set about opening his very own restaurant by the sea. He called his diner Paradise Cove, and in it he combined the Northeastern seafood he so loved with steaks, sandwiches, and a bit of Floridian flavor.
James curates an extensive menu, from which he particularly recommends the Maryland-style crab cakes, a specialty of his that he learned to make in his youth. Of course, he makes many dishes that incorporate more local, tropical flavors, such as the jumbo shrimp grilled on sugar cane skewers. Whatever his guests have a hankering for, he ensures that their appetite for live entertainment is satisfied with nightly events, including karaoke and performances by local musician Brian Blatz with the nearby ocean on percussion.