“This café is more than just a place to grab a cup of coffee. It’s a place where people can come together, connect, and make a difference in their local community.
What sets Cafe 180 apart is our commitment to giving back. For every cup of coffee we sell, our customers will have the opportunity to donate to a community member or family in need. This means that every time you enjoy a cup of coffee at Cafe 180, you also have a chance to make a positive impact on the lives of others.
Aside from our specialty coffees, the Cafe 180 menu also hosts a variety of breakfast and brunch options, along with our amazing selection of pastries. Stop in and make a difference today!”
The New Menus Feature Fresh, In-Season Ingredients Inspired by Florida’s Gulf Coast
DAWNA: Photo Credit Hotel Effie
Ovide, the signature restaurant at Hotel Effie at Sandestin Golf and Beach Resort, has launched new breakfast, brunch and dinner menus highlighting the flavors of the Gulf Coast and the freshest, in-season ingredients. All menus include ample vegan, vegetarian and gluten-free options. Located steps from The Village of Baytowne Wharf, Hotel Effie’s signature restaurant Ovide embraces the local food and cherished flavors of the Gulf Coast and presents them with a sophisticated and refreshing style.
“We are excited to launch our all-new breakfast, brunch and dinner menus showcasing the in-season ingredients and seafood from the Gulf Coast,” said Hotel Effie’s general manager Jim Marino, “We work closely with regional farmers and vendors to ensure we incorporate the freshest, most sustainable ingredients into our plates.”
For breakfast (available Monday through Friday from 7-11 a.m.), starters include the Summer Fruit Plate($15), featuring berries, melons and dragon fruit; fan-favorite house-made Effie’s Biscuits($12), served with sweet butter and strawberry pepper jam; and Steel-Cut Oats ($12), with brown sugar, granola and blueberries. “From the Griddle” options include Brioche French Toast($18), topped with bananas Foster and candied pecans, andButtermilk Pancakes ($15), topped with vanilla whipped ricotta, blueberries and maple syrup.
“From the Farm” breakfast plates include Two Farm-Fresh Eggs ($19), served with breakfast potatoes, a choice of meat (bacon, turkey bacon or sausage) and toast (wheat, white, English muffin or Effie’s biscuit); Summer Quiche($19), made with zucchini, yellow squash, marinated tomatoes and feta and served with breakfast potatoes; Eggs Benedict($20), with poached eggs, spinach, hollandaise, pork belly and breakfast potatoes (add lump crab meat for $12); and3-Egg Omelet($20) with choice of three ingredients – mushrooms, tomatoes, spinach, bell peppers, onions, cheddar cheese, bacon or sausage (each additional item is $2) – and toast.
Breakfast “Specialties” include Biscuits and Gravy ($16), Effie’s house-made biscuits topped with sausage gravy and sunny-side eggs; Avocado Toast ($15), sourdough topped with feta cheese, heirloom tomatoes, pickled red onions, avocado mash and pepitas (add poached eggs for $6, fresh crab for $12 or chilled Gulf shrimp for $15); Toasted Bagel with Lox ($18), a Black Bear sesame bagel topped with whipped cream cheese, pickled shallots, capers and cucumber; Ovide BLT($20), toasted sourdough topped with applewood-smoked bacon, avocado and buttermilk dressing (add egg for $3); Shrimp and Grits($29), with Gulf shrimp, stone-ground grits, seafood tomato sauce and andouille sausage; and Corned Beef Hash ($24), with potatoes, pepper, onions, pickled red onions, avocado and sunny-side egg. Diners can also choose the Full Gulf Breakfast ($35), which includes a fruit plate, any entrée (excluding Lump Crab Benedict and Shrimp and Grits), bloody mary or mimosa, and coffee or tea. A limited kids menu is also available.
The brunch menu (available Saturday and Sunday from 7 a.m. to 2 p.m.) features many plates from the breakfast menu, plus special brunch items, including starters like the Coconut Chia Seed Parfait ($12), with lime, summer berries, toasted coconut and granola; Shrimp Cocktail ($18), with Gulf shrimp and cocktail sauce; Emerald Coast Smoked Fish Dip ($21), with pickled red onion and sourdough; and Deviled Eggs ($14), with cornichons and Parma ham.
A brunch-only “Specialty” is theSteak & Eggs($36), a New York strip steak served with grilled tomatoes, chimichurri, eggs over-easy, toasted sourdough and breakfast potatoes. A brunch-only “From the Farm” dish is the Crab Cake Benedict($32), served with poached eggs, hollandaise, spinach and grilled tomato.
The brunch menu also features several salad and sandwich options, including the Watermelon & Feta Salad ($17), with pine nuts, basil, Aleppo pepper and olive oil (add Gulf shrimp for $15 or fresh crab for $18); Caesar Salad ($16), with romaine lettuce, garlic croutons, Parmesan cheese, creamy Caesar dressing and crispy lardon (add grilled chicken for $9, shrimp for $15 or fresh catch for $24); Lobster Roll ($32), with tarragon aioli and celery; Blackened Grouper Sandwich ($26), toasted ciabatta topped with house slaw and lemon-garlic aioli; and Effie Burger ($22), a brioche bun topped with pimento cheese, Effie’s sauce, butter lettuce, vine-ripe tomato and pickles (add bacon, egg and/or avocado for $3 each). The Grand Sandestin Brunch ($35) includes a fruit plate, any entrée (exclusions apply), bloody mary or mimosa, and coffee or tea.
Ovide’s new dinner menu (available Sunday through Thursday from 5-9 p.m. and Friday and Saturday from 5-10 p.m.) includes a selection of “Snacks,” including Pimento Cheese ($12) served with artisan crackers; Spinach & Artichoke Dip ($17), served with pita; Crispy Pork Ribs ($19), with benne seed BBQ sauce, honey and cilantro; and Beef Tartare ($24), with bone marrow aioli, quail egg and Black Bear sourdough. Soup and salad options include She-Crab Soup ($20), featuring lump crab, charred corn and tomatoes, and Burrata ($19), served with heirloom tomatoes, baguette, pickled red onion, basil, corn and English peas.
The dinner menu also features several Raw Bar options, including Half-Shell Oysters (half dozen, $20; dozen, $36), served with black pepper mignonette and sourdough crackers; Classic Oysters Rockefeller ($24), with bacon, Parmesan bechamel and spinach; and a Seafood Platter (market price), with half-shell oysters, shrimp cocktail, smoked fish dip, snapper ceviche and crab claws. For the main course, options include Pappardelle ($29), with basil pesto, English peas, asparagus, zucchini and Parmesan cheese; Grouper ($43), served with warm quinoa salad and herb vinaigrette; Crispy Skin Snapper ($50), served with coconut broth and charred summer vegetables; Low Country Boil ($36), with Gulf shrimp, potato, tomato, andouille sausage, corn and garlic bread; and Crispy Half Chicken ($36), with Southern collard greens, black-eyed peas and grilled lemon. Grilled options include the Berkshire Pork Chop ($43), served with stone-ground grits, peach chutney and herbs; Prime 8-ounce Tenderloin($66); and Prime 16-ounce Boneless Rib-Eye ($68).
Dinner sides ($12 each) include Goat Cheese Corn Casserole with goat cheese feta, peppadew and cilantro lime aioli; Charred Broccolini with jalapeno maple and lemon; Southern Collard Greens; Smoked Turkey; Whipped Potatoes with boursin cheese; and Potato Croquettes served with Effie’s sauce.
Ovide has its own identity and atmosphere yet feels at home within the ground floor’s open format. Here, darker wood tones and deeper colors are offset by the unexpected ceiling murals with flourishes of gold, coral and green. A meal at Ovide wouldn’t be complete without Effie’s Biscuits, a nod to the hotel’s namesake. Ovide is located at Hotel Effie, 1 Grand Sandestin Blvd. in Miramar Beach. Reservations can be made at www.hoteleffie.com/dining/ovide.
Butternut squash is the most popular among winter squash varieties and can be recognized as a large pear-shaped golden-yellow pumpkin fruit. Butternuts have high levels of vitamin A, providing about 354% of RDA. Vitamin A is a powerful natural anti-oxidant and is required by the body for maintaining the integrity of the skin. It is also an essential vitamin for vision.
Butternut Squash Soup is one of the best vegetarian Thanksgiving recipes to offer non-turkey eaters or just to balance a heavy meal. We just had a cold snap here in Northwest, Florida (cold to Floridians) and Butternut squash soup is perfect to warm up to on a cool night. This soup is a great appetizer and also a hearty meal when paired with a fresh salad and toasted bread. Note: I did use chicken broth
Roasted Butternut Squash Soup
Ingredients:
8 cups chopped butternut squash
8 tablespoons extra-virgin olive oil
2 cups sliced shallots
4 smashed and chopped garlic cloves
1 teaspoon fine sea salt
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 bay leaf
1 fresh thyme sprig
1/2 cup white wine
7 cups low sodium organic chicken stock or vegetarian stock
1 cup plain Greek yogurt
Preparation:
To roast the squash, preheat the oven to 350°F.
With a vegetable peeler, remove the skin from the squash. Carefully cut the squash in half lengthwise. Scoop out and discard the seeds. Chop into cubes and place the squash on a baking sheet and drizzle with about six tablespoons of the olive oil. Roast the squash until it is soft and caramelized, about 25-30 minutes.
To make the soup: In a large soup pot over medium heat, add the remaining 2 tablespoons of oil and then add the shallots and garlic cooking until soft and translucent about 3 minutes. Then add the salt, pepper, bay leaf and thyme. Add the wine and cook until the mixture is reduced by half, about 3 minutes. Add the squash, stock, and yogurt. Cook until all of the flavors meld together, about 25 minutes. Remove the bay leaf and thyme sprig.
Transfer the soup to a Vitamix or blender to puree. Be careful not to overload the blender with the hot soup. (Before turning on the machine, be sure the lid is tightly secured to prevent the hot mixture from escaping.) Add more chicken stock only if desired. I like my Butternut Squash Soup to be on the thicker side.
Serve in soup bowls and top with a dollop of crème fraîche, sour cream or greek yogurt if desired.
Spanning a remarkable 42-year history, Fudpucker’s Beachside Bar & Grill is a treasure trove of stories. Whether it’s stories of love at first sight, exuberant nights spent dancing with lifelong friends, celebrations that turned into marriage proposals, or even the heartbreaking episodes that accompany life’s twists and turns—everyone has a Fudpucker’s story to tell.
Long-time residents, vacationers, and even passersby in the Emerald Coast area are likely to share a memorable experience connected to this iconic location.
My Story
My own Fudpucker’s journey began back in 1992 and it still continues to unfold today. For those who recall the vibrant ‘90s, Fudpucker’s was the go-to spot for electrifying late-night escapades. Both The Big Deck and the Down Under Bar teemed with activity; the drinks were potent, the atmosphere electric, and the company always enjoyable.
Fudpucker’s was the epicenter for events, hosting everything from sizzling bikini contests to unbeatable “$2 Anything” drink specials. Top-tier bands like Miss Demeanor and Black Eyed Blonde often graced the stage.
In a twist of fate that still warms my heart, it was at Fudpucker’s where I had my first date with the woman who would become my wife—a marriage that’s been going strong for a quarter-century. Our family’s legacy with Fudpucker’s has come full circle; all my children had their first jobs there, and I’ve proudly been part of the Fudpucker’s team for nine seasons myself.
The Gulf Coast’s Story
Over its 42-year existence, Fudpucker’s has woven itself into the very fabric of the Gulf Coast community. Starting as a snack bar at Nightown to its original beachside location along Scenic Highway 98 and the distinctive settings on Okaloosa Island, South Walton County, and in Destin, Fudpucker’s stands as a stalwart symbol of the vibrant destination that is the Emerald Coast.
The legendary green doors of Fudpucker’s have welcomed countless visitors, offering some of the best food and fun the area has to offer. The venue’s transformation from a late-night bar to a family-friendly dining and entertainment complex—complete with Northwest Florida’s only Alligator Park—ensures that it continues to cater to a diverse crowd.
Father Fud, the whimsical and ever-entertaining patriarch of Fudpucker’s, often jests, “Fudpucker’s has served so many people that there’s likely a World Famous Fudpucker T-shirt in every corner of the globe!” While this might be an exaggeration, the sentiment holds true. Visitors enjoy their time at Fudpucker’s so much that they often want to take a slice of that experience home with them, typically in the form of one of their best-selling t-shirts, with the catchy slogan: “Ya Ain’t Been Pucked, Till Ya Been Fudpucked.”
Patron’s Stories
Two particular stories stand out for me. The first involves a couple celebrating their 15th anniversary at Fudpucker’s. I was utterly astonished when they revealed they had commemorated every single anniversary with a special dinner at Fudpucker’s since their wedding day.
The second one concerns a long-standing tradition of signing the walls at Fudpucker’s. I once helped a large family find a marker for their young children to add their signatures beside those of relatives whose inked contributions spanned two decades. This tradition is more than ink on the wall—it’s a testament to generations of cherished family moments.
These compelling tales encapsulate Fudpucker’s undeniable “X-Factor.” They represent the myriad memories forged within these walls—whether it’s the thrill of holding an alligator for the first time, the joy of sharing this unique spot with friends and family, or even the simple act of inscribing your name alongside countless others on the walls of Fudpucker’s Beachside Bar & Grill.
Your Story
If you haven’t been to Fudpucker’s in a while, stop on by and enjoy what the visitors to Destin enjoy. Bring your family, eat some food, have some fun, and see some gators! And don’t forget to leave your mark on the walls at Fudpucker’s.
The Old Florida Fish House is a charming and historic restaurant on 30A in Seagrove Beach. Nestled along the pristine shores of Eastern Lake, a rare coastal dune lake, the Fish House offers lakeside dining with views of the Gulf. Steeped in tradition and brimming with character, this iconic fish house has been a beloved fixture of the local 30A community since 2005. With its rustic ambiance, delectable seafood, and breathtaking views, it continues to enchant visitors from far and wide.
Since its founding, the Fish House’s menu and ambiance have evolved and improved. Old oak trees adorned with Spanish moss still greet guests entering the grounds. While outside seating has always been available with viewing areas by the lake, the Fish House has continued to enhance its grounds with lush gardens, romantic café lights, and flickering tiki torches. Inside the Old Florida Fish House, the weathered wooden walls adorned with fishing nets, vintage photographs, and local art evoke a sense of nostalgia.
Three kitchens offer guests a wide variety of delectable dishes. All are scratch kitchens, meaning all ingredients are prepared in-house. The main kitchen continues to serve fresh gulf-caught seafood, such as grouper and red snapper. Recognizing the health and flavor benefits of humanely and sustainably raised food, the Fish House serves Joyce Farms chicken, Upper Iowa Farms certified angus beef, and regionally grown produce.
The Fish House’s expert chefs, Thomas Stuckenborg and Ron White, pay homage to traditional recipes, while also infusing their own creative flair to create a truly memorable dining experience. In addition to traditional seafood dishes, each night the chefs prepare features using the best seasonal ingredients. Recently, a fishing boat captain called Chef Thomas at four in the morning to offer a rare catch of scorpion fish. Thomas immediately agreed to buy the entire catch, and later that night whole baked scorpion fish stuffed with organic vegetables was on the menu.
The sushi kitchen and bar, led by Chef DJ McCracken, is the second kitchen at the Fish House. As one of the top sushi chefs in the Southeast, Chef DJ combines exceptional skill with the freshest sushi ingredients to provide a one-of-a-kind culinary experience. DJ sources the best sushi ingredients from all over the world, including BlueFin tuna from the Mediterranean and Japan, Scallops and uni from Hokkaido Japan, and A-5 wagyu beef from all over Japan. A local buyer bids on tuna, uni, scallops and wagyu at the Toyosu market in Japan each week. The week’s purchases are flown in overnight to the Fish House.
The Fish House continues to source the finest available exotic and rare ingredients. Last December the Fish House was the first restaurant in the US to purchase an entire wagyu cow from Japan. The cow was a Champion, raised in the Gifu prefecture in Japan. Its trophy still adorns a wall behind the sushi bar. This year, the Fish House was selected to be one of approximately 50 restaurants in the US to be certified to serve Kobe beef from Japan. There are only six other restaurants in Florida certified to sell Kobe in Florida. In addition to Hida and Kobe beef, the Fish House offers Snow Beef from Chateau Uenae, Miyazaki Beef, as well as Olive fed and Drunken Wagyu.
The third kitchen at the Fish House is the Oyster Bar, which sources the best oysters from all over the US and Canada. Butter and parmesan-drenched grilled oysters are the main attraction for those who enjoy them New Orleans style. Raw oysters are sourced from the best providers available during the optimal harvest and season, including Canada, Virginia, and the Gulf.
In addition to serving delicious food from multiple kitchens, the Fish House offers several unique ways to experience the Old Florida lifestyle. One highlight is its open-air patio, providing panoramic views of Eastern Lake and glittering Gulf waters. As you savor your meal, you can bask in the golden rays of the sun, and feel the gentle sea breeze while listening to live music performed by local musicians. In the fall and spring, fire pits provide a cozy warmth for cool evenings. It’s a mesmerizing setting that captures the essence of 30A and old Florida charm.
Inside there are several different dining areas, including the lower dining room with views of Eastern Lake, the sushi bar and oyster bar. The renovated main bar is inside, where live music is performed most nights, year-round. In its third year at the Fish House, dueling pianos is a popular show that runs up to five nights per week, depending on the season. On other nights, local favorites perform both inside and outside, depending on the weather. The main bar also features one of the most extensive liquor and wine selections on 30A. The Fish House prides itself on custom barrel selections and hard to find wine, bourbon, whiskey and tequila.
The Old Florida Fish House is more than just a restaurant; it’s a gathering place where friendships are forged and memories are made. Locals and tourists alike come together to celebrate birthdays, anniversaries, and other special occasions. Live music fills the air, adding an extra layer of merriment to the festivities.
Guest convenience is also a priority. Reservations are accepted year-round, including for large groups. This allows guests to avoid long waits if they are able to plan ahead. Complimentary valet parking is available during peak times to ensure all guests are able to park with minimal inconvenience. Outdoor activities entertain all ages, such as corn hole and ring toss. The Fish House dock is a great place to watch the sunset and take pictures with the lake and Gulf in the background. Shops are available on the property for gifts, toys and souvenirs. Next door, Coastside 30A offers retail items, as well as craft beer and fine wine. Beach Bean Coffee serves up quality coffee and food during the day.
In a time that is constantly evolving, the Old Florida Fish House stands as a testament to the importance of preserving history and tradition, while growing and evolving to meet changing tastes and palates. It is a place where the past meets the present, where stories are shared, and where the simple pleasures of good food and good company reign supreme. Whether you’re a seafood enthusiast, a history buff, or simply seeking an authentic Florida experience, the Old Florida Fish House is a must-visit destination that will captivate your senses and leave a lasting impression.
Cast-iron pots and pans have a long-standing tradition in American cookery, and Lodge Cast Iron has stood the test of time. I completed a project with this great company for The Lodge Cast Iron Cookbook- Cooking from Coast to Coast, that includes two of my recipes.
Chef Steven Satterfield made this recipe for Red Rice using Carolina Gold, an heirloom variety of long-grain rice that is hand-harvested by its producer Anson Mills. Sautéing the rice in fat for a good five minutes helps to infuse flavor into the individual grains. Lastly, no peeking while the rice is cooking — the covered cast-iron pot is key to the development of the crust on the bottom.”
You can order Carolina Gold Rice from Anson Mills, or give this dish a whirl using your favorite paella rice.
Red Rice featured in The Lodge Cast Iron Cookbook
Serves: 6
Ingredients:
4 tablespoons bacon drippings
5 tablespoons butter
1 small yellow onion, diced
1 cup diced celery (inner leaves included)
2 garlic cloves, minced
2 tablespoons plus 1 teaspoon kosher salt (or more to taste)
2 cups canned organic whole plum tomatoes (undrained and chopped)
2 cups chicken stock
2 tablespoons pepper vinegar or cider vinegar (if you use cider vinegar, add a pinch of red pepper flakes)
1 1/4 teaspoons freshly ground black pepper
3⁄4 teaspoon dried thyme
2 bay leaves
2 dried chiles de arbol, chopped (or a pinch of red pepper flakes)
2 cups long-grain rice, such as Carolina Gold
3/4 pound andouille or chorizo sausage, grilled and sliced 1⁄2-inch thick
1 1/2 pounds shrimp (peeled, deveined, and cut into bite-sized pieces)
Instructions: In a medium saucepan over medium heat, melt 2 tablespoons bacon drippings and 2 tablespoons butter. Add the onion, celery, garlic, and 1 tablespoon salt. Cook, stirring often, until the onion and garlic are tender. Add the tomatoes, chicken stock, vinegar, 1 tablespoon salt, and 1 teaspoon black pepper, along with the thyme, bay leaves, and chiles. Simmer for 15 to 20 minutes, tasting for seasoning.
In a large cast-iron skillet over medium heat, add remaining 2 tablespoons bacon drippings and 2 tablespoons butter and cook until foamy. Add the rice and cook, stirring frequently, until it is opaque (about 5 minutes). This step is very important to the final flavor of the dish, so don’t skimp on the time — but also don’t let the rice burn.
Add 4 cups of the tomato mixture to the rice. Stir and cover. Set a timer and cook the rice for 25 minutes over very low heat. Do not lift the lid. After 25 minutes, turn off the heat and let the rice stand for 5 more minutes. Again, do not lift the lid. While the rice cooks, add the sausage to the remaining tomato mixture in the pan. Cover and keep warm over very low heat.
While the rice stands, in a medium sauté pan over medium-high heat, melt the remaining 1 tablespoon butter until foamy. Add the shrimp, stirring just until cooked through. Add the remaining 1 teaspoon salt and 1⁄4 teaspoon black pepper. Combine the shrimp to the sausage and tomato mixture. Stir well.
Pour the shrimp and sausage mixture over the rice. Remove and discard bay leaves. Without breaking the grains, gently fluff the rice. Serve immediately.
At Cafe 180, we are proud to serve our customers a delicious cup of coffee while also making a difference in our community. For every cup of coffee purchased, Cafe 180 has partnered with Impulse Church in order that a percentage of the sale will go directly to the month’s nominee. Furthermore, our customers will have the opportunity to donate an additional amount of their choosing to the community member or family need. As part of this process, we give an allotted amount of time, depending on the need, in order to raise these funds. Once the giving period has concluded, all donations will be funneled through Impulse Church and then to the Giving Program’s need. We believe in the power behind acts of kindness in order to create positive change, and the Cafe 180 giving program is our effort to positively affect the community.
If you would like to apply or nominate another individual or family for our giving program, please fill out the form below. We personally review all the submissions and select a recipient for the next fundraising period. All donations collected within the active period will be given to the nominated individual or family cause.
We ask that you record a short video and tell us your story. Please email this video to info.cafe180@gmail.com. This expedites our process as we like to put a face to the name and story before we decide on a recipient.
Santa Rosa Beach is a charming and picturesque destination known for its stunning beaches, crystal-clear waters, and vibrant culinary scene. Many of the delightful treats that locals and tourists alike indulge in are found at Cava and Cakes, located in Gulf Place.
The shop is owned by Alison & Will Nazarowski, and Jillian Raines. “Will and I moved to 30A almost 5 years ago from Atlanta, after traveling here for 10 years as often as we could.” Alison says, “I finally told him,’we are moving’ and he said “yes, dear”. Alison is a closing attorney by trade, and Will is a real estate Broker.
Cava and Cupcakes, an interesting pair!
For those of you who are unfamiliar, Cava is a sparkling wine (the Spanish version of champaign) originating from the Catalonia region in Spain. It has gained popularity worldwide as a celebratory drink. Its effervescence, lightness, and fruity flavors make it a delightful choice for any occasion, whether it be a romantic beachside dinner, a family gathering, or simply a moment of relaxation by the Gulf.
But, I wondered how the idea of pairing Cava and Cupcakes came together?
“Will and I were traveling in Spain last spring and came up on a place that sold Cava and Cupcakes. We learned that in Spain they pair their desserts with Cava due to its low sugar content. We knew there were no bakeries on the west end of 30A that produced custom cakes, and I am only aware of 1 “champagne and cupcake shop” in all of the US, so we decided to bring this concept to 30A,” she said. “Will loves Cava as much as I love cupcakes so it really was an easy decision to bring the concept to life. We just needed the most important part – someone who can bake!”
Jillian is a self-taught baker who was working from her home when she met Alison. She, her husband Adam Raines and their 4 kids moved here from Ohio also about 5 years ago. “I met Jillian about a year before we opened,” Alison said. “She made a custom cake for me for an event and it was amazing. I then hired her whenever I needed cakes for any reason. We called her to ask if she wanted to go into business with us, even though we barely knew her, and she said yes!”
The shop serves 6 “house” flavors of cupcakes – wedding cake, chocolate wedding cake, birthday cake, cookies and cream, peanut butter delight and chocolate lovers’. In addition, there are seasonal flavors as well. Cava and Cakes specializes in custom birthday cakes, wedding cakes and cakes for any other occasion.
Born out of Will’s love of Cava, Alison’s love of cupcakes, and Jillian’s talent for baking, Cava and Cakes is quickly establishing itself as the place-to-go when the goal is to celebrate in style!
Cava is the perfect complement for all of the sweet treats baked on site daily. Come visit the resident mermaid, and stay to enjoy a glass of sparkling Cava and the best cupcakes 30A has ever seen. A full coffee and latte bar is available all day as well!
Located in Gulf Place at 56 Spires Lane, Santa Rosa Beach. Open Tuesday through Saturday from 9am to 7pm. Call 850-931-2253 for more information or visit www.cavaandcakes.com. To place an order, please email info@cavaandcakes.com.
A recent visit to Blu Poolside Bar & Grill inside the new Embassy Suites by Hilton Panama City Beach was a fascinating experience and an evening to behold. The food and beverages were all top-notch, which I will describe shortly, but it was the atmosphere and service at the Embassy Suites that stole our hearts. My husband and I were met by Executive Chef Scott Plumley and Director of Sales & Marketing Barbara Lita, then seated by Michelle, who would serve us throughout the evening, alongside Liz. From the first moment we knew we were in good hands and were treated like royalty (albeit in a light and breezy, not-so-formal fashion!). Everyone at Embassy Suites has a big, genuine smile, and the happy energy trickles throughout the whole establishment.
Michelle started us out with a cocktail, and Blu has a long list of delicious concoctions. I decided to try the Panama Pear Mojito, a lovely rum with prickly pear puree, lime juice, agave, and mint. This cool elixir was minty and crisp. Jimy ordered his standard, an Old Fashion, with bourbon, maple syrup and bitters. “Smooth and sleek,” he commented. The Don’t Slip (tequila, grapefruit, and pear juice) and Piney Mimosa (prosecco and pineapple vodka with orange and lemon juice) are future indulgences on my list. Blu also has a full wine list and serves beers, seltzers, and spirited frozen drinks.
This establishment serves lunch and dinner daily, and with its central location and proximity to so many businesses, Blu is becoming the “It” meeting spot for business lunches and dinners, friend meetups, and social gatherings by the locals. Michelle started bringing out a succession of dishes from the Sharables, Hot Hands and Entrée menus. The stunning Emerald Tuna Crunch salad got our attention with its pepper-crusted, seared ahi tuna strips laid over baby greens, fresh mango, avocado, applewood smoked bacon, and topped with almonds, crispy wontons, and fried goat cheese with a splash of mango sesame vinaigrette. It was an aesthetic fusion of tastes, textures and temperatures, and that goat cheese was screaming with flavor! Now, our moms always claimed that a colorful plate is the most nutritious plate, and the Lemon and Herb Seared Salmon served alongside a sticky rice pilaf (reminiscent of veggie risotto) and freshly steamed, al dente broccolini is the epitome of this declaration. The salmon was prepared in a carrot-ginger butter and soy glaze, and the entire dish was emblazoned with bold, bright, colors.
Then Michelle brought the powerhouse of the feast, Filet Mignon ladled in a luscious thick gravy with a toss of micro greens atop. The meat was a thick cut of the most mouth-watering, tender filet I’ve had, and this flamboyant offering looked as good as it tasted, served with smashed potatoes and a veggie medley of red & green cherry tomatoes, red & green bell peppers, yellow squash, asparagus, and onions. The men enjoyed Blu’s Jumbo Wings, crispy fried and smoked in a variety of flavors to choose from: buffalo, brown sugar-chipotle, sweet chili, spicy bbq, hot honey, and parmesan rub. I asked how they liked them… and my answer was the empty plates.
But the best was saved for last. I didn’t know how we could possibly surpass this extraordinary meal, but Michelle brought out Blu’s three desserts (and I honestly can’t choose which one I like the best, so you’ll just have to come in, try them all, and let me know!): the Sticky Toffee Bread Pudding with a salted caramel dip, Key Lime Cheesecake with a berry coulis, and Chocolate Chess Pie with Chantilly cream. The latter was a rich, dense, fudge torte that I had not previously encountered in this area.
Blu Poolside Bar & Grill is open daily from 10:30 a.m. to 11 p.m. (the kitchen closes at 10 p.m.). Happy Hour is daily from 4:30 p.m. Located at 16006 Front Beach Road in Panama City Beach (between Pier Park and Calypso). For more information call (850) 328-5545 and visit panamacitybeachresort.embassysuites.com.
The Old Florida Fish House is a charming and historic establishment nestled along the pristine shores of the Gulf of Mexico on in Florida. Steeped in tradition and brimming with character, this iconic fish house has been a beloved fixture of the local 30A community for generations. With its rustic ambiance, delectable seafood, and breathtaking views, it continues to enchant visitors from far and wide.
As you step into the Old Florida Fish House, you are immediately transported to a bygone era. The weathered wooden walls adorned with fishing nets, vintage photographs, and nautical memorabilia evoke a sense of nostalgia. The welcoming scent of grilled fresh Gulf fish fills the air, heightening your anticipation for the culinary delights that await.
The menu at the Old Florida Fish House is a testament to the bountiful treasures of the sea. From succulent sauteed grouper to mouthwatering oysters and buttery lobster tails, every dish showcases the finest and freshest seafood the region has to offer. The Fish House’s expert chefs pay homage to traditional recipes, while also infusing their own creative flair to create a truly memorable dining experience.
One of the highlights of the Old Florida Fish House is its open-air patio, providing panoramic views of Eastern Lake and glittering Gulf waters. As you savor your meal, you can bask in the golden rays of the sun, feel the gentle sea breeze caress your skin and listen to live music by local musicians. It’s a mesmerizing setting that captures the essence of 30A and old Florida charm.
Beyond its culinary delights, the Old Florida Fish House is also renowned for its warm and friendly atmosphere. The staff members, many of whom have been part of the Fish House family for years, greet patrons with genuine smiles and hospitality. They share insights about items on the menu and offer recommendations for the perfect seafood pairing.
In addition to traditional fresh Gulf-caught seafood, the Fish House offers sustainably raised chicken and beef dishes. The Fish House’s sushi bar serves up fish from all over the world. Tuna from deep water and A-5 wagyu beef from Japan
The Old Florida Fish House is more than just a restaurant; it’s a gathering place where friendships are forged and memories are made. Locals and tourists alike come together to celebrate birthdays, anniversaries, and other special occasions. Live music fills the air, adding an extra layer of merriment to the festivities. Fish House hosts dueling pianos, which have become a staple of entertainment on 30A, Wednesday through Sunday during the season. Other nights local musicians, such as Alex Napier, Russ Whitten, Jared Herzog and Michael David entertain guests. If they’re not playing inside, one of them or another local musician plays outside just about every night.
Despite the passage of time, the Old Florida Fish House remains a steadfast beacon of tradition in an ever-changing world. It serves as a reminder of the rich history and deep-rooted connection between the local community and the sea. It embodies the spirit of Florida’s coastal heritage, and its enduring popularity is a testament to its timeless appeal.
In a state that is constantly evolving, the Old Florida Fish House stands as a testament to the importance of preserving history and tradition. It is a place where the past meets the present, where stories are shared, and where the simple pleasures of good food and good company reign supreme. Whether you’re a seafood enthusiast, a history buff, or simply seeking an authentic Florida experience, the Old Florida Fish House is a must-visit destination that will captivate your senses and leave a lasting impression.
Spanning a remarkable 42-year history, Fudpucker’s Beachside Bar & Grill is a treasure trove of stories. Whether it’s stories of love at first sight, exuberant nights spent dancing with lifelong friends, celebrations that turned into marriage proposals, or even the heartbreaking episodes that accompany life’s twists and turns—everyone has a Fudpucker’s story to tell.
