Fun Playing With Our Two Favorite Gulf Coast Restaurants, Part 2

During our first decade visiting Destin (2002-2012), we had heard through the electronic and local grapevines that the best sushi around would be found at Sushimoto in Miramar Beach, but somehow, we never got to try it. In 2017, Cooking Channel's Emeril's Florida featured the restaurant. After seeing that, I knew that the next time we were in the vicinity, we would get there. 

Both of our visits offered wonderful food and service, despite the restaurant being filled to capacity most of the time we were there. We can't wait to eat there again.

Even on the Emerald Coast, it can be a challenge to find restaurants serving shrimp that has not been dipped in Sodium Tripolyphosphate. Most shrimp is dipped and frozen on the boat, even if it is local. Sushimoto not only serves snapper and tuna from local waters, but offers pristine, not dipped local shrimp. This shrimp is cooked, as it must be for safety. 

On our first visit, we learned that Omakase needs to be ordered in advance, so we saved that for our last "dining out" night in March. We parked ourselves at the sushi bar (and were served by Andy's wife Sophia, a native of Taiwan who is as expert a sushi chef as he is). How to choose? There are so many options!  A full menu of more Americanized sushi rolls. Meat dishes. Ramen bowls. Vegetarian entrees. And a large list of Nigiri and Sashimi, topped off with a small "specials" board. We started with a "fish jerky" listed on the "Specials" board. 

Though incredibly savory, this turned out to be the one type of fish I don't love to eat - one of the oilier varieties like Mackerel. Fortunately, we were very hungry, and the mayo-condiment on the side helped tame the gaminess. It was beautifully prepared, and reminded me a little of the Mojamo Tuna Walter Sanchez used to make at Cafe Tango a few miles east. It was however a far more intense fish than tuna, and that intensity was made deeper by the drying process. 

Next up - the only type of shrimp that is safe to eat raw. 

Sweet Shrimp Nigiri

These Sweet Shrimp are imported from Japan, and tasted like candy of the sea. The heads are deep fried and make super duper Shrimp Chips. Yes, you just pop the whole thing into your mouth, and it's delicious.

Of course, the second best way to sample the largest number of different tastes (after Omakase, or Chef's Whim Tasting) is to order Chirashi - an assortment of sliced fish, cooked eel, and Tamago (omelet) over a bowl of sushi rice.

Chef Andy brilliantly serves his Chirashi in a bowl that crowds all of the goodies together on top of the rice such that you have to dig a little for the rice - he doesn't want you to fill up on it! And the portion was so large, we could each barely finish (and quite a bit of rice was left over). The Snapper and Tuna, as well as the Shrimp, were locally sourced. As noted, the Shrimp was served cooked but cold, and it was exquisite. The other fish, which included Escolar (which I normally avoid, but that is how much I trust Chef Andy), Salmon, Hamachi, and Eel, were also pristine. The house made Tamago (omelet) brought back memories of the film "Jiro Dreams of Sushi," which demonstrated how sophisticated Tamago is supposed to be. Chef Andy explained that most Sushi restaurants use a food service Tamago product, because it is so time and labor intensive to make properly. His is made in house and melts in your mouth (and he will proudly show off the pan he makes it in - which is what really triggered the Jiro recall!). Eel is also not one of my favorites, but Andy made it most enjoyable. The top of the bowl rounds out with a helping of Daikon Radish noodles and cucumber slices. A truly special meal.

For our Omakase, which we reserved several days in advance, Chef Andy called the day before to ascertain our budget and whether we had any food restrictions. We asked him to avoid the super oily fish, and that was it.

Dressed Crab Leg, Special Chawanmushi, Cold Octopus Salad

The octopus salad was the only thing we ate in two visits to Sushimoto that wasn't stellar. The texture of the octopus meat was tough, though the papaya, avocado and other accouterments were a shiny blend of bright flavors. The Chawanmushi (egg custard) was the star of this plate, with a special treat hidden at the bottom.

Nigiri Tasting

Local Tuna, Local Snapper, and Salmon. Each morsel was individually and expertly seasoned and enhanced, so no extra soy sauce was needed or desired.

Next to the Salmon, beautiful slices of Scallop were reined in by Nori and topped with roe. The Tamago got a bit short-changed by this photo, but it's taste sang, as it had on our first visit.

The Boiled Salmon Skin, surrounded by a delicate sauce, was an unusual texture. Chef Andy said he only makes this for Omakase. We enjoyed it.

"Asian Cajun" Shrimp (local shrimp) over rice. 

Sophia had created this dish a few weeks prior, to bring Sushimoto into the spirit of the recently concluded Mardi Gras celebrations. Pristine local shrimp, bathed in a Cajun inspired, chile infused concoction, thankfully served over plain rice to help with the heat. This was a spicy meatball! But though we were sweating, we couldn't stop eating it!

Umami Spaghetti in a Nest

This deceptively simple looking dish was, as the name suggests, an Umami Bomb. I don't recall exactly what Chef Andy mixed into those spaghetti noodles, which were stuffed into a fried noodle basket, but again, we found ourselves unable to stop consuming it. Until we reached "Uncle." Chef Andy was disappointed that we didn't have room for one more dish, but we simply couldn't. A shame too, because it was pork belly. Oh well.

Housemade Ice Cream, Moochi and Cookies

But there is always room for dessert, yes? This one was thankfully light, and delightful to eat.

Stuffed as we now were, Chef Andy decided to share one more delectable bite with us, and a very special one. Soaked Kumquats, from a tree in Chef's own back yard. I don't recall what they were soaked in, but they were the perfect bites to conclude an amazing meal.

Given the spice level of the shrimp dish, I was grateful for the excellent Sake selection available (beer and wine are also on the menu). Service was as good as it gets on both of our visits.

The warmth and hospitality of Sushimoto will make you want to come back for more! Reservations are strongly encouraged, and Omakase must be requested in advance. We can't wait to play with their Neptunian delights again!

Here's a link to a clip from Emeril's show.

Sushimoto
11394 US Highway 98 W
Miramar Beach, Florida (look for the "Melting Pot" sign - but eat at Sushimoto!)
(850) 424-5977
Mon-Thurs: 11am-2pm; 5pm-8:45pm
Fri: 11am-2pm; 5pm-9:45pm
Sat: 5pm-9:45pm
Closed Sunday. (Closed Monday also during the winter - call to confirm hours.)

Fun Playing With Food in Destin, Florida - We're Baaack

We last visited Destin, the "Luckiest Fishing Village in the World," in February 2012. Since then, life intervened with some twists and turns. Beginning in December 2018, we not only returned to Destin, but for the first time, snowbirded there until March. We anticipate moving to the region sometime shortly. 

A lot has changed and a lot has remained the same, both culinarily and otherwise. Our condo overlooked the Gulf of Mexico and offered some lovely views.

From the terrace

From the private beach access

On the beach at sunset

We also took a short road trip to Delray Beach and Jacksonville, enjoying delicious eats along the way. 

Stone Crab Claws for dinner at Gleneagles Main Dining Room

Salvadoran Tamale at Rosy's, Jacksonville

The best plate of food from the trip? Was it this Chirashi at Sushimoto in Miramar Beach?

Or perhaps this whole Grilled Snapper at Christiano's in Santa Rosa Beach?

Or could it have been something we cooked ourselves, like this Seared Tuna sourced from Blalock's Seafood & Specialty Market in Destin?

Please join me in the posts to follow as we seek out Fun Playing with Food in Destin and its environs.

Fun Playing With Food in South Florida

We did something completely different for Thanksgiving this year. Instead of visiting friends or Bob's family or cooking, we winged it to Highland Beach Florida and spent a long week and the holiday with my parents. My sister and brother also joined us for several days, so it was a nice family reunion. We enjoyed a nondescript Thanksgiving Dinner at my parents' club, then proceeded to do some playing with the local restaurant food. 

The siblings all stayed at Delray Sands Resort Collection in Highland Beach. This was Bob's first trip following cervical spinal surgery, and we were distracted by a few health issues over the first few days. But the weather was mostly delightful, as were the ocean views from the beachfront hotel.

We were even treated to some rainbows!

Our first meal outside the hotel was at the Green Owl Restaurant, a small, cash-only breakfast-and-lunch establishment in downtown Delray Beach.

Bob's Corned Beef Hash & Eggs,

Mine: Cheese Omelet with Grits

We each received a serving of rye toast on the side. Even though Green Owl is owned by Steelers fans, we recommend them for a nice breakfast and the lunch food looked good also.

Our first dinner out together was at City Oyster, also on the Atlantic Avenue strip in Delray Beach. 

Bread Service

We started out with a smoked fish dip for appetizer, which was accompanied by the most lovely house-made crackers.

Whitefish dip with homemade crackers and pickles,

Bob's:  Yellowtail Snapper Hong Kong Style

Bob's fish was pan roasted, and accompanied by Jasmine Rice, Sesame & Ginger Sauce, and Vegetables.

Mine

This dinner special of Swordfish over fresh tomato ragu and polenta offered a refreshingly different take on the fish dinner. Both dishes featured fresh fish prepared well. I couldn't finish mine and enjoyed the leftovers at my parents' place the next day. Yeah, City Oyster is a little pretentious and expensive - but the food and service were very good. 

Just a few doors down from City Oyster is a newish place called Tryst, where we had another aquatically themed dinner, this time composed of small plates which we shared. I confess, I missed the house-made crackers with the fish dip, but the dip itself was delicious. 

This dip, rather than relying on whitefish, was made from salmon and yellowtail. Different than the whitefish dip, but very tasty. 

IPA Steamed Florida Clams  with Housemade chorizo, serrano chile, basil, orange, blistered grape tomatoes & ciabatta

Plate-licking good, though they need to serve it with a spoon (or two). The only plate we came close to finishing (we were a little overly generous in ordering).

"Angry Pig" Slider: Sicilian Pulled Pork, Orange Marmalade, Pickled Fresno Chilies, Fennel Slaw, Basil

This sandwich is as small as it looks, but packs a lot of flavor! We split it in half and it was enough, given how much else we'd ordered.

Nueske's Bacon Mac & Cheese

Proving that I am capable of ordering a non-fish/seafood dish when in Florida. It had Neuske's bacon, after all! One of the best mac n cheeses we've sampled.

Tuna "Poke" Lettuce Wraps: Toasted cashews, pineapple sambal

More pristine fish with beautiful accompaniments. Tryst was my favorite culinary find of the trip.

On Sunday, we treated my parents to the Unlimited Champagne Brunch Buffet at Latitudes Restaurant, at the Resort. The Resort was formerly a Holiday Inn, but the entire property (including the food service) has been renovated over the past 2 years. My parents had brunched here before in the old incarnation, and we all looked forward to seeing what the renovations would bring. Given the $50 per person price point, I expected better than average hotel food service, and Latitudes did not disappoint. 

My "first course" plate

Though the sushi rice lacked profundity, the fish and seafood was of very good quality. The smoked salmon and trout, and seared tuna were nice, and yes, those are shrimp at the back of plate - no smell or taste of pyrophosphate on them. The crab gazpacho was mostly gazpacho and a little crab, but the shellfish was pristine. 

My "second course" plate

Staying with the seafood theme, I can endorse both varieties of scallop and shrimp on this plate. The pulled pork (which I put over potato cake rather than tortilla) and guacamole were both good but nothing to write home about. I did not care for the coconut crusted fish, left middle, which didn't taste fresh.

 The buffet included a selection of charcuterie, carved meats and casserole-type dishes.

And a bountiful selection of sweets, many of which were food-service grade. Despite it's likely Sysco origins, I really liked the red velvet doughnut.

The blintz, which is also offered on Latitudes's regular breakfast menu, was also food service and not made from scratch (the cheese filling suffered a little from the freeze-thaw cycle). The key lime parfait was very tasty. And of course, I could never say no to caramel.

Carmel Parfait

The Mimosas (and coffee, for those who care about coffee) kept on coming, and there were many other food options on the buffet that I didn't try or photograph, as well as an egg/omelet "made to order" station. We enjoyed our brunch in a most leisurely fashion and never felt rushed as we enjoyed the food, beverages and the built-in ocean view. We ate at Latitudes several times over the course of the trip, and the service was always exceptional and the food mostly good to very good. Prices were reasonable.

Our next adventure took us to Gary Rack's Fat Rooster, also on the strip in Delray Beach, for brunch. As of Thanksgiving 2015, they've eliminated separate brunch and lunch menus in favor of a single midday menu 7 days a week. Worked for us!

Fat Rooster has a "fun playing with food" feel and an eclectic environment and menu. Our server used to live in Northeast Ohio, near to us!

Bob's

This "Special" consisted of a housemade biscuit, pulled pork. 2 fried eggs, tomato, hollandaise, potato-sweet potato hash. 

Mine also featured their signature biscuit, topped  with Fried Green Tomato, Avocado Smash, Fried Egg, BBQ Hollandaise and served with the same potato-sweet potato hash. I loved this slightly lighter/smaller take on the typical Eggs Benedict.

For Bob's 65th birthday, my folks took us all out to City Fish in Boca Raton for dinner. And here I hit the culinary motherload: a perfect stone crab claw. I loved the way the fishes and seafood product were displayed where the diner can see them, and the server was expert on everything served.

A thing of beauty, loaded with sweet crab meat

This salad comes with every entree. Pre-plated and a little cold, but very nice.

Bob's: Blackened Black Grouper and Fries 

Mine: Sauteed Black Grouper and sweet potato 

My sister had to leave on Monday, but since Bob's actual birthday was Tuesday, we who remained assembled at Josephine's in Boca Raton for dinner accompanied by a song stylist. We had a great time, though I don't think I'd order fish there again (though the clams were excellent - the taste of the veal I sampled was even better).

You can see that the bread isn't really fresh; toasting saved it.

This clam appetizer was lovely; a shame that the fin fish didn't have the same freshness and skill of preparation. Beautiful shellfish, cooked just right.

The salad was way too cold, and a bit slimy. First fail.

Bob and I both got this; he ate his

Fish "special": Swordfish, olives, capers, tomato sauce, pasta. Fish was overcooked and old, pasta from a box nothing special. Mom gave me a few clams from her dish that she didn't want, and I was good.

For our last meal in Florida, we headed south on the Intracoastal to Prime Catch in Boynton Beach, where we enjoyed a lovely lunch. 

CRISPY THAI SHRIMP

Sweet Thai Chili Sauce, Rice Paper & Scallions - this shrimp passed inspection, though frying does cover a thousand sins! The fried rice paper was a nice touch and deftly sopped up the chili sauce. A very successful dish.

Bob and I both had Yellowtail Snapper: Bob's grilled with the Thai Chili Sauce on the side and fries, mine pan seared with paprika, sweet potato fries. The oil must have been a little too hot when they dropped my fries, because they were a little overcooked. But other than that, a fresh and delightful lunch to see us out of town. We had fun playing with South Florida food!