Category: Dining

By Marta Rose-Thorpe

I’ve been hearing great things about Mimmo’s 30A, and my husband Jimy and I were fortunate to dine there recently for our first time, although the establishment has been open just over a year. Nestled on 30A in Blue Mountain Beach, Mimmo’s was alive with vitality and people – yet felt somehow relaxed and laid back at the same time. Mimmo’s wife, Meghan Hall, is the décor guru behind this warm and beautiful “Old World” yet modern establishment.

General Manager Deni brought over aperitifs to get us started, and it was immediately apparent that Mimmo’s cocktails are Next-Level! An Espresso Martini arrived for me, chilled and frothy, made with St. Augustine Vodka, Borghetti Caffe Espresso Liqueur, and espresso. Smooth, sweet, and strong! Jimy ordered the Costa Nostra made with Mimmo’s Knob Creek, bitters, orange zest and smoked oak. Bursting with orange essence, a large, square ice cube filled the glass; a slice of orange rind was fastened to its side with a miniature clothespin. Two other Mimmo’s cocktail favorites are Death Rides a Horse (30A Reposado Agave, lime, squid ink agave, blood orange, and Calabrian Sea salt) and the Barberini (Malfy ‘Con Limone’ Gin, lavender, Old-Florida honey, and lemon). Mimmo’s has an extensive cocktail, wine and beer menu.

We loved our server Dayna… so friendly, so sweet, and so knowledgeable. She brought fresh bread with dipping oil infused with basil, chives, spicy red peppers, and parmesan, and we could’ve made it an entire meal, it was so good. We decided upon a bottle of Tall Dark Stranger Malbec to accompany our dinner… perfectly smooth and full-bodied.

For our first course, Mimmo sent out his Caprese salad: fresh, colorful, and bursting with flavors. This was no ordinary Caprese. The most tender, creamy burrata was topped with microgreens, micro purple basil, and heirloom tomatoes that Mimmo imports from Italy (along with numerous other ingredients). A pesto drizzle completed the dish. Now, I must note, somewhere in my restaurant reviews I always mention the culinary trilogy of the Three T’s: Precision in Taste, Texture, and Temperature. The Caprese had all of this. But that night I realized a fourth T needed to join the band: Tint. The dish’s colors were dazzling in a palette of bright and dark reds, yellow, green, white, and deep purple.

Next, Dayna brought us a Pistachio Pizza: perfectly golden crust topped with pesto Genovese, pancetta, cherry tomatoes, and fresh mozzarella. Jimy noted the creaminess of the pesto (with delicious pistachios blended in) paired well with the salty pancetta.

At this point, Mimmo sat and joined us, and we had a wonderful conversation about how this all started. Personable and warm, Mimmo hails from Sicily, Italy, and lived in England for five years before coming to the U.S. fourteen years ago. In 2007 he opened Fat Clemenza’s in Destin, and in 2013, opened the first Mimmo’s, located in Destin. Mimmo’s 30A came along in November 2022. The key to success, he says, is consistency and keeping a fantastic team. “We focus on finding and keeping good people, and we are always training,” he says.

Mimmo is proud of his pasta and loves getting creative with it, explaining, “We play with the pasta. The red manicotti, for instance, is made with the juice of roasted red peppers.” His pasta is all homemade and the flour is imported from Italy. “We cook with love,” he continues. “Simple ingredients. Fresh fish every day; fresh produce arrives daily.” I ask him to name one of his most unique dishes. The Gnocchi with pistachios and burrata topped with cherry tomatoes is his answer.

And then two more dishes arrived that knocked our socks off. The first was Wild Mushroom Ravioli with honey walnuts in a creamy sauce. One bite into the ravioli made my pulse quicken. Those honey walnuts gave the otherwise savory dish a sweet crunch that stole my heart. The other dish was Mimmo’s famous Pappardelle all’Aragosta, featuring tender wide noodles and huge chunks of succulent, juicy lobster meat. This paired beautifully with sweet cherry tomatoes, tender mushrooms, and a subtle tomato basil cream sauce – with a toss of microgreens. Another fabulous “Four T” dish!

For our final course, Dayna brought us Pistachio Tiramisu, an off-the-menu creation. Layers of chocolate and vanilla custard layered with cake then topped with whipped cream and – you guessed it – pistachios. Rich but not too rich, said Jimy. Sweet but not too sweet. Just perfect. If you haven’t yet guessed, Mimmo loves pistachios! “The best pistachios in the world are grown in Sicily,” he declares.

Throughout the evening Mimmo strolls the restaurant floor, chatting, meeting, and greeting in his warm, welcoming way. “I’m all in… I’m involved. I keep eyes on everything. Watch everything. Taste everything. It’s about the whole dining experience,” he explains, “from atmosphere to service to food. Our goal is that when someone comes through the door, they want to come back.”

Mimmo’s is located at 2700 W. County Hwy. 30A in Santa Rosa Beach, FL 32459. Hours are Sunday – Thursday 11 a.m. to 9 p.m., Friday and Saturday 5 p.m. to 9:30 p.m., with Happy Hour Monday – Friday 3 to 5 p.m. Mimmo’s has a side room for private affairs and monthly wine dinners that seats 42, organized by Deni Gilson. For more information visit mimmos.com.

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Susan Benton, 30AEats.com

Contributor: Caroline Croker

Ingredients
Serves 4-6

2 pounds frozen artichoke hearts, thawed
1/2 onion chopped
3 tbsp. good olive oil
1 quart low sodium organic chicken broth
4 cloves garlic, rough chopped
Kosher salt and freshly ground white pepper, to taste
pinch of cayenne pepper
1/2 cup dry white wine
1/2 lemon, juiced
1 tbsp. finely chopped parsley for garnish
1 lemon, cut into 6 wedges for serving
Sourdough bread, for serving (unsalted butter optional)

Preparation
In a 6 quart pot on medium heat, add the olive oil and then the onion, cooking 3-4 minutes until translucent. Add the garlic and cook 2 more minutes. Add the artichoke hearts and cook 3 more minutes. Transfer artichoke heart mixture to a bowl and set aside.
Working in batches, purée 2 cups artichoke heart mixture with 1 cup of chicken broth in a blender for 30 seconds. I used a Vitamix. Transfer puréed artichoke mixture back to the 6-qt. pot on low heat. Once all of the artichoke mixture has been puréed and added to the pot, raise heat to medium, add the rest of the chicken broth, wine, salt and pepper to taste, 1/2 lemon juiced, and a pinch of cayenne pepper. Stir and reduce the heat to simmer for 20 minutes.

Ladle soup into bowls, garnish with parsley and serve with a lemon wedge and warm sourdough bread.

Tip: In the last transfer of cooking, you can substitute 1 cup of  heavy cream for 1 cup of chicken broth for decadence.

Note: If wanting to make this recipe into a lighter version of Oyster Artichoke Soup, omit the wine above, and add a pint oysters, the oyster liquor, 1/2 tablespoon Worcestershire sauce, and 1/3 cup sherry in the last 10 minutes of cooking, or until the oyster edges curl. Simmer, and do not allow the soup to boil.

Contributor Caroline Coker was raised on 30A, and has been living in South Walton, Florida since the age of five. She is passionate about health and fitness, and graduated in Nutritional Science from The University of Alabama. You will find more of her recipes at 30AEats.com on Beach Eats! 

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by Susan Benton, 30AEats.com

Bacon is one of my all-time favorite foods. While many only consider it a breakfast food, I think that the taste and versatility make it the ultimate addition to almost any meal.

This simple, classic Broccoli & Bacon Salad recipe serves as an easy side dish for any party or potluck. Made with Hatfield bacon, cranberries, sunflower seeds, cheddar cheese and a homemade dressing, this is one of my favorite side dishes and it can be prepped in under fifteen minutes!

I have been using Hatfield products for a long time now because I really like the fact they believe in delivering high-quality food to their customers. Hatfield is family-owned, American-made, and committed to sustaining American family farms. Hatfield Pork is Pork With a Pledge, which means it is ethically raised, no hormones or steroids added. I pick up my Hatfield Bacon from my Publix, but it’s available at various retailers. Click here to see which retailer in your area carries their products.

Broccoli & Bacon Salad is perfect for serving alongside Thanksgiving dinner (or any holiday meal) and is an easy and refreshing side dish for outdoor parties and pot lucks. I guarantee you that at least one person is going to ask for the recipe, wherever you bring it.

While this easy broccoli salad can be served right away, I prefer to let it sit in the refrigerator for a few hours to let all of the flavors marry together. Broccoli salad can be prepared up to 3 days in advance of serving.

Hatfield Bacon & Broccoli Salad

Ingredients
5-6 cups broccoli florets ( about 1 lb)
1 cup sharp cheddar cheese thicker, not finely shredded
⅔ cup dried cranberries
½ cup crumbled Hatfield bacon
½ cup salted sunflower seeds
⅓ cup red onion diced into small pieces

Dressing
¾ cup mayo or olive oil mayo
¼ cup sour cream
1 ½ Tablespoons white wine or apple cider vinegar
3 Tablespoons sugar or 1 packet of Stevia
¼ teaspoon salt
¼ teaspoon pepper

Instructions
Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.
In a separate, small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined.
Pour dressing over broccoli combination and toss or stir well.
Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving. Make sure to toss broccoli salad thoroughly again before serving.
Keep refrigerated if not consuming right away.

Follow these hashtags to other great Hatfield recipes: #HatfieldxPublix #BringHomeHatfieldBacon #BetterWithBacon

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Paul Bonnette

The oven-fired scent of fresh baked pizza wafts through the air as friendly folks greet you eagerly as if they had been waiting for you to arrive. It’s tough to write a “Restaurant Review” about a place that is less like a restaurant and more like being welcomed into someone’s home as they unveil and try out dish after dish of Italian cuisine for you to enjoy. That being said, welcome to the “Home” review of Teddy Spaghetti and Pizza.

From the moment I sat down to look over the menu, I noticed a pattern. Hungry, but happy patrons, most of whom walked through the door for takeout, came in not only to pick up their meal, but to let the owners know how much they loved the food. Orders were being delivered all the way to Chipley and Youngstown some thirty miles away, clearly demonstrating that the pizza I was about to try was something special (and it truly was). Teddy’s Spaghetti and Pizza offers something that the myriad of other Italian restaurants do not. Weird & Wacky. Yes, you read that correctly. Are you in the mood for Dill Pickle Pizza? How about Taco Pizza or Spaghetti Pizza? Oh, how I wish that I could tell you that I am adventurous when it comes to dining, however, this is far from the truth. I stuck with my tried-and-true pepperoni (and added grilled chicken to be slightly more adventurous) and it was glorious. The spaghetti dinner that my wife ordered was also impressively delicious complete with salad and garlic bread. For those who have a few more mouths to feed, they offer family feasts that include ½ gallon pasta, salad, sub, garlic bread and soda. For dessert, we could not resist trying the monthly special which happened to be Bananas Foster. Their specials change month by month which means I will be frequenting this establishment regularly to try their newest creations.

Teddy’s Spaghetti and Pizza is the type of restaurant that you stroll into after a long day to enjoy a delectable Italian meal that the entire family will enjoy, which is exactly what owners Ted and Julie Nitz were going for. Five years ago, Ted and Julie Nitz created Teddy’s Spaghetti because they wanted a local favorite pasta restaurant just like they enjoyed with their family back in the Midwest. The opportunity to make that dream a reality appeared when the owner of Marcus’ Gulf Pizza decided to enjoy a well-deserved retirement, allowing Ted and Julie to open their restaurant while still maintaining that famous forty-year-old crunchy Pizza dough. To create the perfect Pasta sauce, Ted and Julie hosted a taste-testing event at their home trying out six different sauces just to make sure they chose the best one. Even now, as they are constantly trying out new recipes and unveiling new specials, it’s hard not to notice the indelible feeling of being welcomed home to try out some of these new dishes.

When they are not cooking up a storm as my mother used to say, Ted and Julie have been focused on giving back to the community by volunteering at Lucky Puppy Rescue and sponsoring the Arnold High School Marching Band. If you ask Ted however, it’s all just part of the mission. “When we came back, this is one of the ways we decided we were going to set some roots. We love this town, and we are happy to just add a different dynamic and serve this town.”

Whether you are in the mood for weird and wacky or a pasta combo to feed every member of your crew, Teddy’s Spaghetti and Pizza has it all. They are located at 7010 Thomas Drive on Panama City Beach and open from 4 p.m. – 9 p.m. Monday through Saturday. Enjoy!

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by Susan Benton, 30AEats.com

This gluten-free soup is serious comfort food. With chunky vegetables, tender white meat chicken and a delicious creamy base, all the best parts of traditional chicken pot pie come together to make a healthy meal.

I used a rotisserie chicken, white meat only, to keep it simple. You can also bake a couple of chicken breasts in the oven for about 30 minutes and then shred them. Or, cook them in your instant pot, or boil them and shred them.

If meal prepping, make a double batch of this soup and freeze it in small portions for an easy lunch or dinner to last through winter.

This Chicken Pot Pie Soup has all of the creaminess and delicious flavor of traditional chicken pot pie but is thickened with pureed cauliflower!

Recipe

Ingredients

5 cups cauliflower florets or 2 small steam bags

3-4 cups chicken stock or bone broth

1 cup almond milk, or cream, or half & half (your preference)

2 tbsp good olive oil

1 small onion finely diced

3 cloves garlic finely chopped

1 cup celery chopped

1 cup carrots diced

1 tsp rosemary chopped

1 tsp thyme chopped

1/4 tsp sea salt

1/2 tsp ground pepper

1 cup peas

2 chicken breasts shredded (2 cups)

1 tbsp chopped fresh parsley

2 shakes of poultry seasoning

Instructions

• Place the cauliflower florets in a large pot on medium heat along with 1 cup of the chicken stock (you want enough stock to almost cover the florets, so you may need to use more stock depending on the size of your pot) cover and steam the cauliflower until very tender. OR, cook 2 steam in bags of cauliflower florets.
• Transfer the cauliflower to a blender or nutri-bullet. Add in the almond milk, or cream or half & half (your preference), and slowly add the 1 cup of chicken stock, and blend until completely (or close to it) smooth. Note: You may not need the entire cup of chicken stock. Set mixture aside.
• Add the olive oil to the pot along with the crushed garlic, celery, and onion and cook for approximately 4 to 5 minutes until the vegetables soften. Add in the carrots, rosemary, thyme, salt and pepper. Pour 2 cups of chicken stock into the pot and let everything simmer for 8 to 10 minutes until the carrots become tender.
• Add in the peas, shredded chicken and the cauliflower puree and cook for another 5 minutes until everything is warmed through. If the soup is too thick add in more chicken stock until it reaches your desired consistency (I prefer mine to be quite thick and chunky).
• Garnish with fresh parsley before serving

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Nestled on the Emerald Coast in Destin, Florida, Vibe Vegan Bistro is leading a culinary revolution that’s altering the way people perceive food in this coastal town. As the first plant-based restaurant on this side of the coast, Vibe Vegan Bistro is not just redefining dining; it’s changing the very essence of flavor and experience.

While many may associate plant-based dining with restrictions and labels, Vibe Vegan Bistro is a breath of fresh air. It challenges the conventional perception of veganism by creating a space where the absence of animal products is not the focal point, but rather, a subtle element in the symphony of tastes and textures that grace the plates of its patrons.

One of the most remarkable aspects of Vibe Vegan Bistro is its ability to make veganism inconspicuous. For most guests, there are no obvious vegan cues. Instead, what they encounter is an ambiance that is comfortably inviting, and food that is profoundly satisfying and undeniably delicious. It’s a place where the menu doesn’t scream “vegan”; it whispers “delicious.”

The restaurant’s motto, “Flavor without labels,” encapsulates its culinary philosophy. At Vibe Vegan Bistro, it’s not about what’s missing; it’s about what it is, and that’s an explosion of flavors that transcends preconceived notions. The menu is a testament to the creativity and expertise of the award-winning chefs, Divaldo deLima and Amy Sievers, who have crafted a range of dishes that could please even the most discerning palates.

What truly sets Vibe Vegan Bistro apart is its dynamic atmosphere. As the sun rises, the bistro comes alive with bright energy, providing a perfect setting for a refreshing and healthy breakfast. As the day turns to night, the restaurant seamlessly transitions into a place of moody chill vibes, setting the stage for intimate dinners and tapas. It’s a testament to the restaurant’s adaptability and its commitment to providing an experience that matches the mood of the moment.

Vibe Vegan Bistro is more than just a place to dine; it’s a haven for all, a comfortable safe food space where those with allergies or personal food restrictions can relax and indulge without worry. It’s a place where foodies and health-conscious diners can come together to savor meals that cater to a wide range of dietary needs. Here, no one has to compromise; everyone can find something delightful on their plate.

The vision of Vibe Vegan Bistro goes beyond the confines of its four walls. It’s about changing the conversation around food on the Emerald Coast. By challenging the stereotypes and delivering an unparalleled dining experience, Vibe Vegan Bistro is contributing to the transformation of the local food scene. It’s proving that plant-based cuisine isn’t a compromise; it’s a culinary adventure waiting to be explored.

As Vibe Vegan Bistro continues to flourish, it has a simple yet profound aspiration: to ensure that people, no matter their dietary restrictions or preferences, can enjoy a meal without limitations. It’s about opening the door to a world of culinary possibilities and inviting everyone to savor the delicious journey. Vibe Vegan Bistro is changing the vibe of food on the Emerald Coast, one delectable dish at a time.

The Vibe Vegan Bistro is located in the City Market Bayside shopping plaza,  4507 Furling Ln STE 101,  in Destin, visit www.vibeveganbistro.com for more information, or call (850) 401-9149. They are open Tuesday-Friday 7:30 a.m. – 2 p.m. and Saturday – Sunday for brunch from 10 a.m – 2 p.m.

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By Sarah Stewart,

A little about VKI

VKI is a family-owned and operated Japanese Steakhouse and Sushi Bar. Open for business since February of 2012, they look forward to continuing their growth within the South Walton community. The menu consists of a wide range of steak, seafood, chicken, Japanese sushi, Tempura, Katsu and Sashimi. Traditionally, Japanese food is fresh, healthy, and low in fat. Asian culinary philosophy says that food should satisfy all the senses. The freshest ingredients are combined with great care in a presentation that will delight the eyes as well as the taste buds. They also offer hot and cold sake and a variety of beer and wine. Whether you enjoy their Hibachi grill or the sushi bar, it’s a journey of delicious and interactive dining.

SoWal Life caught up with Qun Lin, owner and chef at VKI Japanese Steakhouse, as he prepared sushi rolls for his guests.

How long have you been a sushi chef?

For about 15 years but we opened VKI eleven years ago. Before that I lived in New York City.

Did you go to culinary school?

No, when I was in my early 20s I was trained by my uncle.  He has owned a sushi restaurant in Brooklyn called Bayridge Sushi for 20 years and my family owns Lin’s Asian Cuisine in Miramar Beach.

Do you have a favorite sushi roll to prepare?

The “Sexy Roll.” Inside the roll is fresh King Crab, avocado and cucumber with crunchy spicy tuna and fresh tuna on top.

How is your offseason?

The majority of our customers are locals which we get year round. During the season it’s busy but we have a lot of regulars in the offseason which keeps it pretty stable. We have the sushi bar but we also have the Hibachi tables which families really enjoy. It’s something different that you don’t get everywhere.

Where do you source your seafood?

We like to source whatever we can locally from Harbor Docks in Destin.

So are you guys Japanese since this is a Japanese Steak House?

No, actually we’re all Chinese here!

VKI is located at 4552 US Hwy 98 W, Santa Rosa Beach, FL (next to Louis Louis). Lunch hours are 11 a.m. – 3 p.m. and dinner from 4:30 -10 p.m.  For more information or to make reservations call (850) 267-2555.

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