Seaside Florida Grill

Stopped in for a late afternoon 'lunner' before heading off for National Tequila Day fun ... so ~4:30 on an off-season Thursday. No problem with parking or seating, only one other table was at the restaurant. Single server working both tables, no issues with service. Clean and well lit. Appetizers. Key Lime Sea Scallops. Scallops were good sized, and cooked correctly. I was a little disappointed that the Key Lime butter sauce didn't have quite as much lime flavor as expected - covered up a bit by a black pepper flavor. Coconut Mango Shrimp were snappy, not too much batter, and new to us, the coconut flavor (ground up? some kinda powder) was in the batter, not 'pointy' slivers of coconut. Main courses. Lobster Fettuccini. The pasta was cooked correctly. Four small claws, didn’t think there was any tail meat. Cheddar cheese sauce could have used a little more butter (we added butter to our left over portion at home/lunch the next day it was just right). Shrimp and scallops. Like the appetizers, the shrimp and scallops were good size and cooked correctly. Very good flavor, but again, the sauce was a little peppery and hid the Key Lime flavor. Certainly worth a stop.

Open less than a week! Comfortable seating, with peaceful music in the background. Lucca provided great service! "The fight" was on TV at the bar, not appropriate for fine dining. They did change the channel at my request. The grouper was perfectly pan seared, with a delicious lemon butter capers sauce and garnished with scallions. Green beans were steamed, pan sauteed, tender crispy, and well seasoned. Wild rice was unremarkable. A great start for this establishment!

Slightly underwhelming. Richard served our table of 8 masterfully. He was friendly, funny and helpful. The atmosphere is formal and offers an outdoor patio. Richard brought out drinks quickly and did a great job describing the specials. I decided to get the Filet special and my wife ordered Atlantic Salmon. The filet was tender and cooked perfectly but it somehow had tendon in it. That doesn’t sound right. The salmon, along with the dinners of other guests was sadly bland. We all enjoyed our evening and will continue exploring other restaurants in the area.

A friend had a retirement get-together there and it was very nice. The platters were beautiful and all the vegetables and fruit were fresh. My favorite i had was the truffle fries, though I don't have a pic. I ordered a chicken and shrimp pasta. The pasta was good, but I think you should add the truffle butter to it to give more favor. The pasta needed a little something more flavor wise, in my opinion. Otherwise, I really enjoyed this place and thought it was a great spot to enjoy indoor or outdoor seating.

At first look the menu did not seem exceptionaI- I was very wrong. Food was outstanding! Grouper and Mahi were fresh and the side sauces were made fresh. Very generous portions. Scallops and coconut shrimp appetizers were spectacular. VERY fresh and made in house, not the usual premade frozen coconut shrimp. It was slow that night an our server was attentive but not annoying. Great place to go because it is not crazy busy or loud.

Seaside Florida Grill 1550 A1A Satellite Beach, FL 32937 4 Stars I was excited to try Seaside Florida Grill in Satellite Beach, as it has the same owners as Le Crepe De France, which would be a BBDO Top 5- 5-star restaurant if they fixed the service nightmare. I know it sounds hypocritical when I consistently say service doesn't matter, only execution. This place is the exception that proves the rule. However, that does not appear to be the case here. Seaside Florida Grill is humming along on all cylinders. The first thing I noticed was their fantastic drink menu. Gina is our service professional today and she is outstanding in every way. I asked Gina for one plate of Lobster Pasta, an order of Lemon Caper Grouper, some Blue Cheese Mussels and one New York Strip (medium rare). I snapped some pics of the place, and that was when I realized there was zero internet access. There was no usable WiFi at all, and it would seem this building effectively blocks all service. This is not a bad thing. Talk to your tablemate! Gina was soon seen returning with our order, and I set myself to the task at hand. Turn your peepers to the photos, and you will see how delicious everything looks. However, as we all know, looks can be deceiving, so I put my tools of culinary extirpation in my hands and got to work. Every now and then, when I use words or phrases such as “culinary extirpation,” I get some joker on Social Media screaming about the grandiloquence of my diction. I'm not trying to sound pompous; it's just how the words flow sometimes. Returning to the job at hand, I plopped a forkful of the Lobster pasta in my mouth and was immediately wowed by the sauce. The Lobster was tender and cooked to perfection. But, it's the sauce that stole the show here. When reading it on the menu, I was apprehensive as I thought the White Cheddar cheese sauce might overpower the delicacy of the lobster meat. Usually, one sees a dish such as this with a milder cheese such as Provolone or Gruyere. This was not the case as the sauce perfectly complimented the exquisite Lobster meat. Kudos! Moving on to the Lemon Caper Grouper. The fish was fresh, tender, and cooked to flaky perfection, while the sauce was, again, spot on. This is your basic lemon caper butter seafood sauce; there is nothing special in that. It's the execution that sets this apart from other joints. Whoever was the Saucier back there deserves a raise! This sauce had my taste buds looking for a dance partner. This brings me to the second-to-last dish to be reviewed: the Blue Cheese Mussels. These are the same mid-grade New Zealand Mussels found in every joint in the country. This dish isn't about the mussels; it's all about the sauce. Consisting of blue cheese, white wine, shallots, and parsley, this sauce would win awards in any competition anywhere. Hands down. Amazing! Turning to the last item on my plate today, the New York Strip, listed on the menu for a paltry 29 clams, I just had to try it. While it was cooked properly, it tasted as expected. It was choice grade (if that) and not prime. With a higher grade of protein, this place could be Best of Brevard. The execution and sauces are outstanding. The Big Boy says, “Go ahead. Give 'em a try. You won't be disappointed.”