A Venice waterfront landmark since 1976 with views overlooking the Venice Inlet and intracoastal waterway, The Crow's Nest Marina Restaurant is one of the area restaurants that has been attracting a steady clientele since it opened almost 40 years ago. Originally a small seafood spot on the second floor of the Tarpon Centre Marina, The Crow's Nest took over the marina in 1982 and renamed it The Crow's Nest Marina. Serving a casual lunchtime menu of local seafood and traditional Florida favourites, such as Seafood Bisque, Jumbo Crab Cakes, Sesame Seared Ahi Tuna, fresh Florida Stone Crab, Shrimp and Grits and Mahi Mahi Fish Tacos to signature dinner entrées including Grouper Key Largo, Crow's Nest Bouillabaisse and Lobster Tail to famous Filet Mignon with ‘Gunther’s Sauce’ from the Famed Ringling Brothers Lion Tamer Gunther Gebel-William's own recipe, who was a Venice resident for many years. Whether arriving for a light lunch or dinner under the stars, The Crow's Nest offers fresh local Floridean fare at reasonable prices with a waterfront view that's hard to beat.
The Crows Nest overlooks the Venice inlet
Cold Stella Artois
Crows Nest Kayak and bike rentals
Gunther Gebel-Williams Sauce
Makes 6 cups
Recipe courtesy of Gunther Gebel-Williams
1 medium onion, thinly sliced
1 tbsp olive oil
4 oz scotch
1 cup soy sauce
3 cups water
2 oz brown sugar
2 oz Dijon mustard
1 oz Worcestershire sauce
Sauté the onions in oil until soft. Carefully add the scotch - to avoid flame - to the sautéed onions and boil for 2 minutes. Add the remaining ingredients and whisk well. Bring up to strong simmer and it will be ready to serve with Filet Mignon or let cool and store up to 2 weeks in the refrigerator, or freeze.
‘Gunther’s Sauce’ is from the Famed Ringling Brothers Lion Tamer Gunther Gebel-William's own recipe, who was a Venice resident for many years
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