The Waterfront Restaurant on Anna Maria

 

The Waterfront Restaurant on Anna Maria Island is a lovely escape to a simpler time — tropical, laid-back Florida the way it used to be. Lush foliage, warm wood paneling and an 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 Anna Maria's sugar-white beaches and the island's historic pier, The Waterfront Restaurant 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. But it’s not until recently that fans of the restaurant have begun to see the Waterfront’s quietly sustainable side. As it turns out, this longstanding Island favourite was eco-friendly before eco-friendly was 'cool' and this focus on being as low-impact and environmentally conscious as possible has played a big part in elevating its exquisitely adventurous fare.

Almost everything on the menu is prepared entirely on-site: the kitchen team do their own butchering, make their own stocks, bake their own breads, and even smoke their own salmon. This way they can ensure that every aspect of their cuisine lives up to their very high standards. Local seafood vendors stop by to deliver their freshest catch, while produce vendors come by frequently with an array of fresh, seasonal produce. Not only does this sourcing system help support the local economy and ensure that customers are getting the freshest and tastiest foods available, it serves as an inspiration for the Waterfront’s kitchen team. The passion for sourcing and creating only the finest ingredients comes across in every bite, and now in every sip. 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 Florida has to offer.

The Waterfront beachside menu

Waterfront Restaurant Owner Jason Suzor 

Small cacti on each table

Stella Artois Beer in Waterfront glass

Waterfront Signature Hamburger with Angus Beef, Pimento Cheese and Bacon Jam, 

and House Pickles on a Toasted Brioche Bun with frites

Sensational Lightly Blackened Grouper Tacos on Grilled Flour Tortillas with Jicama Slaw,

Jack Cheddar Jack and Pico de Gallo with Waterfront Pineapple Coleslaw

Waterfront signature Pineapple Coleslaw

thewaterfrontrestaurant.net

Shrimp ’n’ Grits

Serves 2

Recipe courtesy of chef Justin Hibberts

Grit cake:

2 1/2 cups milk

1 1/3 cups of grits

4 cups water or stock

4 oz butter

2 oz Bulliard’s hot sauce

Salt and pepper

Sauté:

2 Andouille sausage link, cooked fully and cut into strips

12 to 14 16/20 shrimp, skinned and deveined

8 oz fresh squeezed lemon juice

3 cups white wine

6 oz vegetable or chicken stock

12 oz heavy cream

6 oz Parmesan, grated

Bring stock and milk to a slow boil. Whisk in the grits slowly, and keep whisking for two to three minutes to ensure a smooth texture. Allow the grits to fully set, then add butter and hot sauce. Pour onto a tray to set in refrigerator, and portion into desired shapes. Batter and deep fry for creamy inside and crispy crust. Yields 9 to 10 grit cakes.

Heat a 9 or 12-inch sauté pan on medium-high heat for 1 to 2 minutes. Start with half-ounces of canola oil, and swirl the oil to cover the pan. Add the sausage and let the it render and start to crisp. Then add the shrimp. When they start to turn pink, add the red peppers, lemon, wine and stock. At this point, pull the shrimp from the pan to prevent overcooking. Let the sauce reduce until less than an ounce of liquid is left. Add the cream, bring to a boil, and reduce. When the cream is reduced, add Parmesan cheeses and let the sauce thicken, placing the shrimp back into the pan. Pour over crispy grit cake and serve.

Another option, Shrimp over Grits