This vibrant beachside restaurant takes eats and entertainment seriously (there’s even a Ferris wheel!). Curtis Stone tried The Nueces Burger and called its combo of chorizo-beef patty, fried avocado slices and caramelized bourbon onions “a beautiful mix.” The smoky, spicy fajitas are also a hit.
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.
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.
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.”
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.
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.
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.
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.”
This beachside spot serves island-inspired bites like the Togarashi Ahi Tuna Salad. Curtis Stone loves this dish, which stars wild tuna coated in a Japanese seven-spice mix that includes paprika and orange zest. The fish is seared, then served with mixed greens and fresh add-ins like creamy avocado.
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.”
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.”
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 cafe offers “California fare with a twist,” as Curtis Stone describes it. He tried the Maine Lobster Club Sandwich composed of tender lobster, crisp lettuce and smoky bacon. One bite and Curtis was blown away by “the saltiness of the bacon (and) the beautiful, delicate flavor of the lobster.”
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.
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.