Fish Out of Water is a hidden gem

Published: Wednesday, July 16, 2014 at 02:24 PM.

Before coming onboard with FOOW in 2007, Murray spent 11 years working under renowned Chef Emeril Lagasse and brings a strong background in American regional cuisine. He enjoys preparing fresh seafood dishes and adheres to a farm-to-table approach. Murray oversees culinary operations throughout the resort, including the sushi bar, the BeachClub Grill, and the resort's casual Gathering Spot bar.

"We are seafood driven," said Murray , "using classic techniques to produce modern Southern-driven cuisine."

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.



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