The restaurant sits high on the bank of the Tomoka river with a covered outdoor deck and several smaller decks lower on the bank. While the menu items read like a regular sea food cafe, the seasonings reflect the owners Louisiana kitchen training with Emeril Lagasse. I had the shrimp and crawfish etoufee over dirty rice. Just like New Orleans. Spouse had the club sandwich which was nothing like the quartered sandwich you usually get. Here it comes on marbled rye with an inch of sliced turkey and a half inch of bacon topped with lettuce, tomato and of course a third slice of bread. About ta hree inch thick slice of heaven with hushpuppies on the side. Keeping with Emeril's game plan, the desert menu left us wishing we had left more room for desert. Seven different creations are offered desides the traditional key lime pie, etc. we spli an orange cream cheesecake. Wow.
And the price was less than you would expect.
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