Monday, February 1, 2016

The Waterfront Restaurant on Anna Maria Island

Overlooking the beach on Anna Maria Island, The Waterfront Restaurant is a lovely escape to a simpler time — tropical, laid-back Florida the way it used to be. Lush foliage, warm wood paneling and expansive open air patio with picturesque views of the emerald green waters of Tampa Bay, provide the perfect atmosphere for enjoying the island charm of Anna Maria. A popular spot to enjoy a delicious lunch overlooking the island's sugar-white beaches and the island's historic pier, The Waterfront has been praised by locals and out-of-town visitors alike for its inspired New American style of cuisine and impeccably curated beer and wine list. Almost everything on the menu is prepared on-site: the kitchen team does their own butchering, make their own stocks, bake their own breads, and even smoke their own salmon. Local seafood and vegetable vendors stop by to deliver their freshest seasonal produce, ensuring that customers are getting the freshest and tastiest foods available. This passion for sourcing and creating only the finest ingredients comes across in every bite, so The Waterfront Restaurant doesn’t just provide a great view and a warm community atmosphere, it also serves some of the finest sustainable cuisine that the island has to offer.

Open for lunch and dinner, The Waterfront overlooks beautiful Anna Maria beach

The menu

A tall glass of American unsweetened Iced Tea

The Waterfront Burger


Oriental Salad

Grilled Black Grouper Sandwich with tartar sauce and frites

Seared Grouper Tacos
Serves 2
Recipe courtesy Chef Jason Hibberts, Waterfront Restaurant

1/2 cup shredded jicama
1/2 cup shredded red cabbage
2 tbsp mayonnaise
1 1/2 tsp capers
1 tsp minced shallots
1 tsp pickle relish
Salt and freshly ground pepper
12 oz black grouper fillets, cut into 6 pieces
Blackening seasoning, to taste
2 tbsp vegetable oil
4 6-inch tortillas, warmed
1/2 cup shredded Monterey Jack cheese
Fresh pico de gallo for serving

Combine the jicama, cabbage, mayonnaise, capers, shallots, and pickle relish in a large bowl. Season with salt and pepper and set aside. Dust the the grouper with blackening seasoning. Heat the oil in a sauté pan over medium-high heat. Sear the grouper on each side until they're nicely browned and cooked through, about 3 minutes per side. Top each tortilla with cheese, followed by grouper, and topped with jicama slaw. Serve with pico de gallo on the side.

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