Tucked away off the main street and away from the crowds, the restaurant could easily be overlooked or thought of as just a resort restaurant. However, FOOW is open to the public and has bragging rights to being one of the few restaurants on 30A with a view of the Gulf.
Adjoining the WaterColor Inn, FOOW is located on the second floor, which affords a fabulous view of not only the blue Gulf waters, but also the dunes and two pools from its deck. The wide covered deck also affords excellent Gulf breezes.
Indoors the view is also stunning as the walls of the spacious and glamorous interior are adorned with a variety of artwork by local artists, and the sea oats outside were recreated indoors as works of art in glass.
The David Rockwell-designed building can seat 170 comfortably in the restaurant, 40 in the bar/lounge area, and another 40 on the dining terrace.
The restaurant boasts of two of the top chefs on the A.
Executive Chef Brian Murray has been at FOOW for eight years and under his guidance has led the restaurant in garnering accolades such as AAA's Four Diamond Award; and the Wine Spectator Award of Excellence award.
Before coming onboard with FOOW in 2007,
"We are seafood driven," said
The restaurant's sous Chef Shaun O'Brien has worked as sous chef at Baytowne's Bistro Bijoux, and he opened and served as executive chef at Restaurant Paradis in Rosemary Beach.
The restaurant offers a distinctive wine list and a knowledgeable wait staff who can recommend the perfect pairing of wines with meat or fish dishes.
The restaurant opens for breakfast every day at 8 a.m., offering a choice of continental buffet, or grand buffet with meats, as well as mouthwatering a la carte items such as huevos rancheros, nutella and banana crepes, andouille-sausage omelet, heirloom-tomato and mozzarella omelet, low-country Gulf shrimp and grits, and bourbon-vanilla French toast.
All breads are baked in house daily, and local farmers are sourced for greens.
A private dining room is available in the restaurant's wine room.
Dinner specials are offered nightly.
Featured cocktails are offered in the restaurant's lounge area, as well as appetizers.
Breakfast is served from 8-11 a.m. seven days a week.
The restaurant is closed to the public during lunch but reopens for dinner at 5:30 p.m.
No reservations are required and dress is casual.
Two kids can eat free from 5:30-6 p.m. nightly with the purchase of an entree, and kids' menus are offered.
Happy Hour is offered at the bar and on the patio nightly from 5-6 p.m.
Fish Out of Water graciously agreed to share its scrumptious Bourbon Vanilla French Toast recipe.
FISH OUT OF WATER CRISP RICE BOURBON VANILLA FRENCH TOAST
8 thick-cut slices fresh challah or brioche bread
4 cups crisp rice pulsed in a food processor until slightly ground
4 ounces clarified unsalted butter melted
1 banana sliced
8 ounces mixed seasonal berries or fruit
8 ounces grade A maple syrup
Powdered sugar, scant amount
1 recipe Royale
4 whole eggs removed cracked
.5 cup granulated sugar
.5 cups freshly squeezed orange juice
1 Tablespoon ground cinnamon
1 Tablespoon bourbon vanilla extract
1 Cup half and half
.25 teaspoon grated nutmeg
A small pinch Kosher salt
Mix all ingredients well until fully incorporated and smooth
Preheat oven to 350 degrees Fahrenheit. Add clarified butter to a non-stick skillet over medium heat. Submerge each bread slice in Royale for 30 seconds. Remove and gently crust in the ground crisp rice. Add to preheated non-stick skillet. Cook on first side until golden brown. Turn and let finish cooking on the second side in preheated oven for approximately 8 minutes. Remove from oven when entire slice is golden brown and crisp. Drain on a towel. Garnish with fruit, banana, maple syrup, and powdered sugar.