This spot serves up California-style cuisine and breathtaking ocean views. Follow Curtis Stone’s lead and order the Surf Burger. Albacore tuna and shrimp are poached, then made into a golden patty that is finished with a citrusy remoulade, crunchy bacon, fresh avocado and a juicy slab of tomato.
For a fresh taste of Florida, Curtis Stone heads here for the Fried Hogfish Sandwich. It features a scallop-like white fish that is a local delicacy. The fish is filleted, battered and then fried, which gives it a "beautiful, little-bit-of-salty crust," Curtis says. Also try the Sunday BBQ Plate.
This open-air eatery features rocking dining tables and classic Southern dishes with a Creole flair. Follow Curtis Stone’s lead and try the Oysters ala’ Bama. Fresh oysters are served on a base of mustard and turnip greens and combined with crispy bacon, a buttery lime sauce and gooey cheese.
See a turtle race while savoring Caribbean-inspired cuisine at this spot. Take a cue from Curtis Stone and order the chicken tacos. Tender pieces of chicken are marinated in an achiote rub and then steamed inside banana leaves, resulting in a distinctly smoky flavor. Also try the Key West Ceviche.
At this spot, Curtis Stone indulged in comfort coastal cuisine like shrimp and grits. Thick, cheesy grits — complete with Parmesan and Gouda — are served with spicy shrimp and a red-eye gravy made with chopped ham and a pour of coffee. Curtis proclaimed this dish “really creamy, really delicious.”
Savor fresh eats and a phenomenal view at this restaurant located alongside a marina. Curtis Stone was left impressed by the Shrimp Burger. This scrumptious creation stars a pan-seared shrimp patty finished with lettuce, tomato and a cool, lemony tartar sauce, then nestled in a toasted brioche bun.
Housed in a former boathouse, this waterfront spot serves up decadent Southern eats. Curtis Stone stopped by to indulge in the Fried Green Tomatoes with Goat Cheese. He raved about the dish’s unexpected “layers of crunchiness” formed by the golden tempura-style batter and crispy tomatoes underneath.
Curtis Stone visited this seaside spot to sample a beachy version of a Spanish specialty. This Malibu-style paella swaps in smoked pork ribs, chicken drumettes and andouille sausage for the traditional chorizo. Curtis enjoys the dish’s blend of smokiness and “beautiful flavor of the ocean.”
Locals recommend getting to this popular cafe early, so that you don’t miss out on the fresh seafood dishes that are switched up daily. Curtis Stone tried the catch of the day: red snapper served with a papaya-mango salsa and black rice. He raved about the combo of “sweet salsa (and) crispy skin.”
Rachael Ray headed to this oceanfront spot to watch a stunning sunset over the water while savoring a cocktail. She enjoyed the Rum Runner, light and dark rum mixed with fruit liqueurs. Curtis Stone stopped in to try the creative beach eats on the menu while taking in the harbor views.
This longtime fixture just off the Venice boardwalk serves up creative takes on classic beach eats. Curtis Stone tried the Spicy Street Dog, a meaty delight that’s wrapped in bacon and deep-fried. It comes nestled in a brioche bun and loaded with chili, coleslaw and jalapenos for a spicy kick. For a decadent East Coast-inspired combo, opt for a buttery Connecticut-style lobster roll and a bowl of creamy clam chowder studded with bits of slab bacon, freshly shucked corn and clams, of course.
Craving fresh seafood? Follow Curtis Stone’s lead and head to Rudee’s, which serves oysters, soft-shell crabs and other delights straight from the Chesapeake Bay. Curtis raves about the Oysters Rockefeller, which are finished with a decadent topping made extra rich by the addition of cream cheese.
Curtis Stone describes this spot’s cuisine as “soul food meets seafood, Caribbean style.” He raves about the jerk chicken, whose blend of sweet, savory and tangy flavors comes from a bold housemade marinade that includes rum, fresh ginger and fragrant spices. Another standout is the escovitch.
Bite into over-the-top burgers while soaking up a stunning ocean vista at this casual eatery. Follow Curtis Stone’s lead and indulge in a grass-fed beef patty piled high with rich toppings like melty Tillamook cheddar, a runny fried egg, apple-wood-smoked bacon and tangy aioli for an added kick.
This spot serves seafood straight from the harbor, such as the oysters used in an off-the-menu linguine dish that Curtis Stone tried. The oysters are marinated in a sweet-spicy brine and smoked before being added to the pasta. Wine-steamed clams complete the dish, which Curtis called “sensational.”