The Waterfront Restaurant ~ Anna Maria Island
111 South Bay Blvd.
Anna Maria, FL 34216
Adults – $12.00
Kids – $8.00
Adults – $25.00
Kids – $8.00
Sunday to Thursday
11:30 am - 9 pm
Friday & Saturday
11:30 am - 10 pm
The Waterfront Restaurant is set in a beautiful old 1900's era cottage, perched on the northern edge of the island, in the city of Anna Maria. There is a large terrace overlooking Tampa Bay, City Pier and the Skyway Bridge which always makes it picturesque. See-through vinyl windows are drawn down in the cooler weather and the awnings are always up during the hotter months. As you enter inside you will find warm wood-paneled dining room opening up to a microbrewery and wine bar. A cozy romantic setting for a luxurious meal. The Waterfront is a very popular restaurant and the wait times can be over an hour during the high season. Reserations are highly recommended.
The menu is prepared by chef and owner, Jason Suzor and wife Leah who look for the finest seasonal products available. There is a wide variety on their menu with favorites such as chicken parmesan and rib eye steaks, but dedication is given to unusual items and presentations where "creativity and depth can be explored". Sourcing local products from small fishing companies in the area is their secret to unique offerings.
The menu is known for generating plates from scratch, using their own stocks, bread and smoked salmon and preparing the majority of their product on site. Special requests are welcomed.
The Waterfront is very popular, try going mid-week to get the best tables or reserve a table inside. The exterior patio is seated on a first come - first served basis. Waits during high season exceed an hour.
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Recipe for Seared Grouper Fish Tacos
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 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.
Recipe originally posted on Scrumpdillyicious.com