Start with the calamari and save room for the fresh catch at Fort Walton Beach's Crab Trap — this Fort Walton Beach seafood spot has quite the selection.
Unwind with a glass of wine or cocktail with your meal — this restaurant has a wonderful selection of drinks to accompany your dinner.
Youngsters are more than welcome to join mom and dad at this restaurant.
Outdoor seating is ready for diners on those warm summer days.
At Crab Trap, your large or small group can be seated quickly and comfortably.
The noise level can often drown out conversation, so make sure your party is prepared to speak up.
This restaurant's most sought after items include Southern Style Crab Cake, Peel and Eat Shrimp, Fried Popcorn Shrimp Trio, Hot Crab Dip, and Sweet and Spicy Calamari.
Comfort is prioritized at Crab Trap, where business casual is the name of the (dress code) game.
Carry-out is also available for those who prefer to enjoy this restaurant's cooking from the comfort of their own home.
Hosting a swanky shindig? Call up Crab Trap for their catering services.
If you're driving, that's no problem. Parking available onsite.
If your preferred mode of transit is of the two wheel variety, you're in luck — there's tons of bike parking outside the restaurant.
An average meal at Crab Trap will set you back about $30.
Reviewers rave about the dinner menu at the restaurant, though breakfast and lunch are also served.
Isn't it about time you caught the freshest fish around with a dinner at Crab Trap?
One of the highest-rated restaurants in Fort Walton Beach, Stewby's Seafood Shanty has a familiar atmosphere with a phenomenal menu that features seafood. It's a culinary destination for guests looking for great quality and a helpful waitstaff.
No specific attire is required, so feel free to dress casually and comfortably.
When you get there, think about ordering the gumbo, the grits, or the fish of the day, as all three are fantastic. In terms of the restaurant itself, if you're on the lookout for the perfect spot for family or friends, it's been reviewed as a solid option for large groups and kids. WiFi's available if you're trying to get some work done, and in addition to its convenient take-out menu, the restaurant even provides catering for events around town.
A reputable option for both lunch and dinner in Wright, making a trip to Stewby's is never a bad call. The service, in general, is "fresh" and "nice," and food is "delicious" and "awesome." Specifically, the grilled shrimp is proclaimed to be "excellent." Also, its beach is known to be "fresh," while the flavor is "wonderful," the owner is "great," and the dinner is "great." Don't worry about trying to find a spot on the street, as visitors to the restaurant do have access to a private parking lot nearby. Prefer to pedal there? Bike parking is also offered.
Treat yourself to tasty, homemade barbecue at Tommy Mattonie's Po-Boys in Fort Walton Beach.
Find the perfect vintage to complement your meal — this restaurant offers a fine selection of wines, beers, and beyond.
Go ahead and bring your rug rats with you — this restaurant has kid-friendly food and seating.
Your group can sit comfortably at Tommy Mattonie's Po-Boys, a local restaurant.
Tommy Mattonie's Po-Boys offers a free wifi hot spot — perfect for surfing the web or getting a little work done.
Dine under the sun (or stars) at Tommy Mattonie's Po-Boys with their charming outdoor seating.
At Tommy Mattonie's Po-Boys, "dress to impress" is a thing of the past, and jeans are the new norm.
You can also grab your food to go.
Love the food so much you want to serve it at your next soiree? No problem — Tommy Mattonie's Po-Boys offers catering.
Parking is provided in a nearby lot, so diners can easily walk to and from their cars.
Bike parking is also available outside the restaurant.
Tommy Mattonie's Po-Boys accepts major credit cards, including Discovery and AMEX.
You'll want to make sure you pay a visit to Tommy Mattonie's Po-Boys' treasure trove of barbecue sooner rather than later.
So get a little messy with your next meal, and swing by Tommy Mattonie's Po-Boys for some of the best barbecue in town.
Hungry? Get ready to lick your plate clean at Angler's Beachside Grill in Fort Walton Beach.
Pair your entree with a glass of wine or draft beer — this restaurant has a fully-stocked bar to complement your meal.
Little guys and gals will also love dining at this restaurant, which offers a family-friendly environment (and menu).
If dining outdoors is your idea of a good time, you'll love the gorgeous patio seating at Angler's Beachside Grill.
Wifi here is on the house.
Gather up your friends, coworkers or family members and head to Angler's Beachside Grill for a group meal.
Man's best friend is welcome to join you for a delicious meal at Angler's Beachside Grill.
Slip into something more comfortable before dining at Angler's Beachside Grill, where dress code calls for business casual.
For those in a rush, the restaurant lets you take your food to go.
Catering from Angler's Beachside Grill will take your party to the next level.
The parking options near Angler's Beachside Grill are quick and painless.
For those who prefer to travel by bike, Angler's Beachside Grill is a great option due to its generous bike parking options.
What's your favorite meal of the day? Chow down on breakfast, lunch, and dinner at Angler's Beachside Grill and taste test your way through the menu.
With multiple locations throughout northwest Florida, Helen Back Cafe does its best to ensure that cold drinks and hot comfort foods are always nearby. The eateries' signature items are its hearty pizzas. These hand-tossed pies won the 2012 reader' choice poll for Best Pizza in Emerald Coast Magazine, and Esquire urged readers to visit and, "eat the best pizza you've ever shoved in your sunburned face."
With 17 toppings available—including everything from meatballs and jalapeños to chicken and onion—patrons are able to build their own custom pie from scratch. A small selection of sandwiches and other classic finger foods round out the menus, giving visitors snacks to nibble as they enjoy a frosty beer or cocktail from the bar and listen to the live bands on select Friday and Saturday evenings.
For Helen Back Cafe, keeping customers happy is almost as important as giving back to the communities it serves. The staff regularly provides donations to charitable causes, and Helen Back Cafe proudly supports The Special Ops Warrior Foundation, which helps the dependents of fallen soldiers continue advancing their educations.
Sirloin, filet, hanger, rib-eye...find the (five-star) steak that's calling your name at top-rated Longhorn Steakhouse.
For healthy meals with a twist, head to Longhorn Steakhouse.
Drinks here are readily available, so you can enjoy a glass of red or try something new.
It doesn't get much more laid-back than Longhorn Steakhouse, so dress for comfort when you come.
Can't stay at this restaurant long? Pick up and go home.
Longhorn Steakhouse can also cater your next party; call today for details.
Driving is all about convenience, and we get that. With spaces available, we'll help speed up your night.
Store your bike at a nearby rack and enjoy a bite to eat at Longhorn Steakhouse.
For food that tastes like a million bucks, Longhorn Steakhouse s got you covered for a fraction of the price.
Whether you're hungry first thing in the morning or prefer to eat a little later, Longhorn Steakhouse is conveniently open for breakfast, lunch, and dinner.
So the next time you go out for a real steak dinner, don't settle. Come to highly-rated Longhorn Steakhouse.
Longhorn Steakhouse serves up steaks that are grilled to perfection, so swing by today and enjoy a juicy cut of meat.
Siu mai: small pork dumplings. Each has a thin wrapper that needs to be delicately pleated by hand. Easily, they’re one of the most labor-intensive items at Phoenix Restaurant in Chicago, where each weekend this Chinese restaurant serves 80 different varieties of classic dim sum snacks.
This little fact about the siu mai is one of many surprising stories I learn from Eddy, the chef at Phoenix, where he also handles a million other tasks to keep the restaurant running smoothly. When I first came in, he was waving at a group of regulars while on the phone haggling with a seafood vendor.
“What we are serving in this restaurant is what we are eating in Hong Kong. ... It’s very typical,” Eddy says.
In 1996, Phoenix was one of the first restaurants to introduce dim sum to Chicago. Its customer base has grown over the years, and today, even with other dim sum restaurants up and down the block, you’ll find long lines winding out the door on any given Sunday.
Sound intimidating? It doesn't have to be.
Here's our guide to dim-sum dining, with a few tips from Eddy.
On the weekend: order dim sum off a cart
On weekends and special holidays, the wait staff winds traditional dim sum carts around tables, lifting lids off stacked steamer baskets to reveal the enticing contents. Should you see something you like, they leave the basket on your table and put a checkmark on your bill (it’s tallied at the end).
Phoenix is one of the only dim-sum restaurants in Chicago that still uses these carts. When I ask Eddy why they keep them, he says “tradition.” Not only to impress the tourists who come in, but also to let Chinese-American customers share this bit of culture with their kids.
Hot tip: if you want to experience the pushcarts without the crowds, head over on a Saturday, which tends to be less busy than Sundays, Eddy says.
On a weekday: order dim sum off the menu
Cartless weekdays offer a quiet, more peaceful atmosphere for ordering off the paper menu, which you can find near the hostess stand. Don't be intimidated—the menu has pictures; it has numbers; it has names written in both Chinese and English. And best of all, you need only point to what you want to have it brought out from the kitchen.
So what should you get?
“Everyone has their favorites,” Eddy says. The most popular dishes with Westerners are ha gao (shrimp dumplings) and siu mai (pork dumplings mentioned above). Kids gravitate toward the crunchy, easy-to-grip shrimp rolls and sweeter fare, from mango pudding (pictured above) to custard rolls.
Foreign travelers, especially those from Latin America, and adventurous eaters alike seem to love the chicken feet (pictured at bottom-right of top photo), a more exotic dish consisting of skin and tendons. While all these dishes are traditional, the chefs can tweak the recipes to accommodate for special diets or food allergies.
When diners are new to dim sum, Eddy encourages them to experiment. He’ll point out a few of the more popular dishes; if there’s something they don’t end up liking, it can easily be swapped out for something else. This way, by the second or third visit, diners will have a better idea of what they like.
And don't forget the tea
At dim sum, the tea is equally important to the food. Phoenix serves three different types: green tea, white tea, and brown tea. “Each one has its own usage,” Eddy says. While we talk, we drink jasmine tea, which is good for getting rid of toxins.
You can show your dim sum know-how by obeying proper tea etiquette. When your teapot is out of water, prop the lid off to the side. This signals to the wait staff that you need more hot water.
Eddy pours more tea and tells me to tap my fingers lightly against the table when the cup is nearly full. “When your friend or host fills your tea, this means ‘thank you’,” he says. “It’s part of the custom.”
Photos by Andrew Nawrocki, Groupon
I had no idea what to expect upon arriving at Elizabeth, the Michelin Star winner from Chef Iliana Regan. But an unmarked, unremarkable storefront between a tire shop and a sporting-goods store certainly wasn’t it. With few exceptions (Schwa, most notably), Chicago’s upper-echelon restaurants boast exteriors that match their illustrious River North and Restaurant Row addresses.
But as it turns out, Regan has no taste for that sort of superficial flash. She dons no chef’s whites. She displays no awards. She does not raise her voice to the Gordon Ramsay–level roar or even the Rachael Ray-ish rollick that TV cameras eat up.
Instead, this northwest Indiana native quietly built her reputation as someone who hunts for frogs and spears them herself. Someone who has suffered tick bites and poison-ivy rashes foraging for wild flora. Someone who has penned an essay on intensity for Lucky Peach and once themed an Elizabeth tasting menu after those violent and visceral A Song of Ice and Fire novels.
So yeah, I was kinda terrified to eat her food.
I’d never done a tasting menu before. And I wouldn’t necessarily classify myself as a picky eater, but I’m not a particularly adventurous one either, particularly when it comes to meat. (I can barely look at plated octopus without shivering.) I’d heard that Regan once served edible ants. Which are, like, bugs.
My nerves were calmed upon walking into Elizabeth, though. Austere yet charming, the whitewashed space was accented by light fixtures made from bare tree branches; dining chairs draped with faux-fur slipcovers; a chef’s counter armed with Elder Scrolls and Vikings Funko Pop! dolls. It was all in support of the season’s menu theme: vikings.
There were two options: land or sea. Or, as the first in a delightful succession of servers explained it, “Imagine a viking ship has reached the shore. One group goes on land to look for food, the other into the sea.” My friend Erin and I opted to order one of each to share and, despite my trepidation of certain meats, placed no restrictions on what we would eat. (You can arrange for some allergies and dietary needs in advance.) We wanted to go all in.
After the amuse-bouche—a surprisingly complex roasted whey carrot dressed with goat’s-milk cheese and edible flowers—came our first courses. The land dish was … a bowl of rocks. The server assured me the top “rock” was actually a baked potato coated in edible clay. But it was very convincing as a rock, so I bit in with trepidation. As Erin ate the rest, dipping it into the cheese and butter puddings it was served with, I forked into her langoustine with lingonberries. (Pro tip: don’t try to tear off the claw without looking. You will stab your finger on a spine.) So far, so very good.
As the servers continued to weave their culinary narrative, I realized there was an unmentioned character in their tale—Elizabeth itself. The restaurant is small, seating about 16 or so, and the kitchen is wide open. It was impossible not to get caught up in what was happening back there, particularly when sous chefs were wielding brûlée torches and “plating” on gorgeous pieces of handmade pottery. And the line between front and back of house was practically nonexistent. One moment, you’d see someone in the kitchen stirring and slicing; the next they’d be presenting your next course or clearing your table. (Chef Regan included.)
This created an unexpected intimacy, one that removed any hesitation when asking about a particular dish. It’s clear the teammates take a deep yet quiet pride in their collective work. They spoke warmly about where ingredients came from, excitedly about the preparation techniques used. They always used “we” or “our,” never “me” or “Chef Regan.” (Again, Chef Regan included.)
Over the next few courses, there were so many charms. An herb-rolled, soft-boiled quail egg served in an actual nest; impossibly chewy seaweed bread darkened by squid ink; a cauliflower-mushroom soup that Erin about died over. I was particularly fond of a course called Barnyard: headcheese dusted with beet powder, paired with a collage of root vegetables and flavored puddings reminiscent of something out of the Art Institute of Chicago’s Modern Wing.
And that’s the thing. Never in my life would I have thought that I’d be fond of headcheese. I would have probably never eaten it if it weren’t for this meal. But it was fun to break out of my culinary comfort zone.
The other surprising thing? How full we were, considering it was a tasting menu. By the time we were served the entree courses—rare lamb medallions wrapped in swiss chard and pickled fish in a sauce of its own bones—we were taking deep breaths between bites. I’m pretty sure they were the only two plates we didn’t completely clean.
We managed to buck up for our “one-and-a-half” dessert courses, as the server put it. (The “half” was a palate-cleansing sorbet.) Our favorite was Under the Sea, a spongy coral-seaweed cake so realistic looking it prompted me to ask the server just how much of it we could eat. “All of it,” she said. We complied.
Maybe, as a writer, I’m just a sucker for a good story. But I was enchanted by Elizabeth, both in backstory and in not knowing what was coming next throughout the culinary adventure. And while I probably won’t be buying headcheese any time soon, I’m excited to see what Chef Regan has up her non-chef’s-whites sleeves next season.
Shop Chef Iliana Regan's tasting-menu experience at Elizabeth Restaurant:
Watch her explain her approach to fine dining:
As useful as WD40 and much more edible, coconut oil is a powerhouse. In fact, just one jar of the stuff can replace several household staples, from kitchen ingredients to baby wipes. Here’s how to substitute it for 16 total items in 3 rooms of the home:
1. Coffee: Coconut oil is a reputed energy booster. Swallowing a spoonful or two in the afternoon can be a healthful alternative to a cuppa.2. Coffee creamer: Emulsified and poured into coffee, it’s much tastier than (and probably just as nutritious as) that bulletproof stuff.3. Butter or oil (when sautéing): Coconut oil’s high smoke point makes it great for cooking on the stovetop, especially at high heat. Try swapping it in when making stir-fries, scrambled eggs, or pancakes, especially if you like a very mild coconut flavor.4. Oil (when baking): The oil imparts a delicious je ne sais quoi to baked goods—even boxed ones. Use it to give from-the-box brownies an upgrade, and you’ll dream about them for days.5. Condiments: Drop it into quinoa or oatmeal for added nutrients and healthy fats. You can also put it on top of sweet potatoes instead of butter!
6. Moisturizer: It works on your body and your face. It’s naturally SPF 4, so it offers a bit of protection from UV rays, too.7. Leave-in conditioner and anti-static agent: Rub a small amount between your hands and smooth them over your hair to control flyaways.8. Lip balm: It soothes sore, chapped lips, and other skin irritations.9. Eye-makeup remover: Rub it between your fingers until it liquefies, smear it on your lids, and wipe it off with a cotton pad.10. Face wash: Add a little water and rub it in your hands until it foams.11. Hand and foot cream: Massage it into cracked knuckles, or slather it onto your soles and stick them into socks for an overnight soak.12. Shaving cream: It’ll give you a smooth shave, plus additional moisture for your skin.
13. Ouchie ointment: Dab it on cuts and scrapes, which will benefit from its antimicrobial properties.14. Anti-itch cream: Coconut oil reduces itching from bug bites, and helps to calm sunburn, eczema, and cradle cap.15. Diaper cream: A layer on baby’s bottom guards against (and soothes) diaper rash flare-ups.16. Baby wipes: Simply mix it with hot water and pour it over a stack of paper towels that you’ve cut in half. Keep the towels in an airtight container so they stay moist.
Check out more coconut-oil coverage:
Oil Pulling Whitens Your Teeth and (Maybe) Makes You Invincible
The Five Best Uses for Coconut Oil You’ve Never Heard Of