This is not your typical fishmonger . You will find the expected large seafood assortment including, extra large Shrimp, Diver Scallops, Stone Crab (seasonal), and as well as a fresh assortment of fish fillets, seafood salad, conch salad, fresh Salmon salad, Crab cakes, Tuna Burgers, Salmon Burgers and freshly picked Lobster meat. The unexpected is that in addition to purchasing these fresh gems for your kitchen, you can also have your purchase grilled, sautéed, blackened or fried while you wait. Try their awesome daily soup-of-the -day, and Fish & Chips made with Cod too. Seriously, the only way to get fresher than this is to stowaway on a fishing boat.
There’s a new Q in town where you’ll find all the expected BBQ meats and some new twists. I enjoyed the dry rubbed slow smoked Spare Ribs, which had a nice bark and tender meat. Unexpected was the Pan-seared Scallops with Pork Belly served over grits. Don’t forget the sides, like the fried Brussel Sprouts, Cauliflower Puree and Slaw. I’m slowly going through all twelve of them. For my next visit I’ve got my eye on the Shepherd’s Pie with Burnt Ends. Truth be told, it would be nice to go in just for their starters with names like, Chile Dusted Port Rinds, Fried Quail & Waffle and “Jerk Cuterie” Plate. Even with a full stomach, I was almost tempted to order the Chocolate Pecan Pie for dessert…maybe next time. Nice place, attentive service, casual and easy to like.
I make no excuses about immediately liking Chef owned restaurants. I guess it’s because the Chef preparing the meal has put it all on the line and must produce. Tony Sindaco could have continued to work at fine hotels and restaurants, but he chose the more difficult path. Sea Wine and Dine is his creation and his work can be tasted there nightly. I often wonder where Chefs like Tony get their inspiration. This Chef is respectful of his past and firmly grounded in the present, unashamed to be his own original classic. When time allows from his duties in the kitchen, he can be seen working the tables, greeting guests and observing how his food is going down. And that food is good.
Having been to Sea several times I noticed that the fish offerings change to keep pace with market availability. Your meal can be ordered from an a la carte menu or one that is prix fixe, which I recommend and gives you a choice of both an appetizer and dessert for the price of your selected entrée. Menu items change often and are posted on two large chalkboard in the dining room, reminiscent of the old-time big city seafood restaurants I used to frequent. For those not into fish there is usually at least one non-fish selection. Now it must be said that ordering fish for me does not come easily, but I totally appreciate this place for the elegant yet not overly fussy preparations that never let you forget, it’s all about the FISH! So let me walk you through my favorites. Appetizers to look for when available are; Calamari Pomodoro, a light rustic dish with chunks of tomato, shaved garlic and tender Calamari served in a shallow bowl, Cream-less Cream of Tomato Soup, light tomatoey flavor and yes…creamy; a robustly flavored Bahamian Fish Chowder was a real stand-out for me; and finally the Grilled Shrimp which I’ve had on two occasions, each time slightly different and both times delicious. There are about seven entrées on the menu and twice a week these will change. Here are some to look for; Black Grouper Braise with green beans, squash, red potatoes and sliced garlic… great dish for dunking and if you’re like me you’ll leave nothing behind; Broiled Scallops are done perfectly here; Florida Snapper & Herb Crusted Mahi both nicely done. And finally dessert. You really don’t have to twist my arm to get me to eat dessert. My favorite is the Black & White Creme Brulee with a layer of chocolate covered by classic custard. Sinful, I know, but you’ll eat every bit of it. Check out all the food pictures from Sea at http://on.fb.me/ys9M1b .
If something I’ve said about Sea Wine & Dine has stuck a cord with you I recommend that you call ahead, as seating is limited. And please do say hi to Tony.