Tim Creehan and Jim Altamura are collaborating to bring a second restaurant to County Road 30A. In April, Creehan and Altamura announced plans to open Beach Walk at Redfish Village at the intersection of County Roads 83 and 30A.
Now the restaurateurs have revealed plans that Chops 30A, serving USDA prime steaks, seafood and sushi, will open at the Villages of South Walton near Seacrest Beach on the east end the beach road.
The restaurant will be on the left side of the complex, filling the first floor of the building.
Advance advertising indicates it will be ?30A?s premier steakhouse.?
?I think Chops 30A is going to be more elegant than Destin Chops,? said Shannon Smith, Beach Walk?s marketing director.
Altamura will take the lead in the operation of Chops 30A, while Creehan will be on hand at Beach Walk at Redfish Village, as both restaurants anticipate opening next March or April.
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78
Skunky
Absolutely! I enjoy breaking Skunky Rules.
Oh, and btw Skunky, your BFF Besh had a sushi-esque appetizer last time I went there.
Nonsense! :nono1: Here is his steakhouse menu. With the exception of the chilled seafood (casino boob bait) it is pretty meat and taters.
http://www.americascuisine.com/restmenu.cfm/cityId/3/restId/78
Here is August's menu-find me sushi and we will go next week
http://www.rest-august.com/index1.html
Beach Fanatic
Nonsense! :nono1: Here is his steakhouse menu. With the exception of the chilled seafood (casino boob bait) it is pretty meat and taters.
http://www.americascuisine.com/restmenu.cfm/cityId/3/restId/78
Here is August's menu-find me sushi and we will go next week
http://www.rest-august.com/index1.html
Next week? You must not be working at the free clinic anymore! :funn:
The last time I went there the appetizer was a Japanese style standing spoon with butternut squash, ginger, and truffle soup in it and scallop sushi on the side. I don't see any of it on the menu, because the menu is always different. This August menu does have all kinds of influences,not one genre of cooking unless 'what the farms produced this week perfectly prepared by a genius" is a genre.
BLT of Buster Crab. I'm hungry.
Meow
Gee whiz...shut up and eat. :roll:
Beach Lover
You said: "and regading steak sauce, the prospect of dipping steak in some sort of sauce is analagous to washing it down with sips of grain alcohol...an insult to the chef and the craftsmanship involved in aging beef."
Between the two Talladega races, my B-in-Law and I had a memorable dinner at Hal's in Buckhead, Atlanta. Blackened filet, veal marsala, caesar salads, and for a dinner beverage, lots of glasses of straight tequila - no salt, no lime. A truly memorable meal. And a party to boot - How ' bout those Birmingham girls!!!!!
Between the two Talladega races, my B-in-Law and I had a memorable dinner at Hal's in Buckhead, Atlanta. Blackened filet, veal marsala, caesar salads, and for a dinner beverage, lots of glasses of straight tequila - no salt, no lime. A truly memorable meal. And a party to boot - How ' bout those Birmingham girls!!!!!
SoWal Expert
OK- shoot me now. I love Pick-a-Peppa on steaks. It is great in Caesar salad dressing too, instead of the Woopster sauce.
Also on steaks- garlic. Lots. And butter. And black pepper.
Also on steaks- garlic. Lots. And butter. And black pepper.
Beach Comber
a little salt and pepper rub is all you need for a good steak. Slap in on some hot coals (very briefly) and there ya go.
making me hungry now i am craving steak and oysters from the other thread.
making me hungry now i am craving steak and oysters from the other thread.
SoWal Expert
sauce is made for bad steaks or bad cooks, unless we are talking about reduced veal stock -- YUMMY!
SoWal Expert
sauce is made for bad steaks or bad cooks, unless we are talking about reduced veal stock -- YUMMY!
Uh oh, you said veal. That ought to stir up trouble.
SoWal Expert
Uh oh, you said veal. That ought to stir up trouble.
Yes, but I only eat the veal stock after eating the Foie Gras, and I am always sure to cook some dead plants, too.
SoWal Expert
Yes, but I only eat the veal stock after eating the Foie Gras, and I am always sure to cook some dead plants, too.
I bet the veal stock is delicious on ivory billed woodpeckers.
Beach Comber
Yes, but I only eat the veal stock after eating the Foie Gras, and I am always sure to cook some dead plants, too.
SJ you are so cruel how could you possibly want to kill poor helpless plants:nono1:
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SoWal Expert
Bsmart sharing his pain meds again?
SoWal Expert
I bet the veal stock is delicious on ivory billed woodpeckers.If you cook one, can I come take a photo?
SoWal Expert
If you cook one, can I come take a photo?
Wouldn't it be more like a mugshot?
Beach Comber
:rofl: :funn:Thanks for the laughs kurt
But i just thought that we are not remembering the animal activists feelings and might offend some people
Edited
SoWal Expert
Wouldn't it be more like a mugshot?I don't want the photo of you, just the bird. I hear one could make big bucks photographing the bird. Of course, now that I think about it, the Enquiring minds would want to know how to cook such a Woodpecker. I hear the birds are rather large, and Thanksgiving day is coming. Maybe some Peanut Oil and a deep frier would be handy.
Sorry for the diversion, back to chops on 30a...
SoWal Expert
I don't want the photo of you, just the bird. I hear one could make big bucks photographing the bird. Of course, now that I think about it, the Enquiring minds would want to know how to cook such a Woodpecker. I hear the birds are rather large, and Thanksgiving day is coming. Maybe some Peanut Oil and a deep frier would be handy.
Sorry for the diversion, back to chops on 30a...
Someone else will have to cook that woodpecker. I'm just not going there.
Beach Fanatic
The pizza place is leased in Village of South Walton and I think it is called McTighe's. I heard it is being done by a former Mellow Mushroom owner/franchisee.
I
McTighe's...And Jack ain't so bad, either.Beach Fanatic
a little salt and pepper rub is all you need for a good steak. Slap in on some hot coals (very briefly) and there ya go.
making me hungry now i am craving steak and oysters from the other thread.
When I used to go to Montgomery a lot, there was this hole in the wall place where you could get really good steaks. I think Penny was part of the name. They had this salt and peppery blend to sprinkle on steaks that was so freaking good. Anyone from Montgomery know what this stuff is?
SoWal Expert
When I used to go to Montgomery a lot, there was this hole in the wall place where you could get really good steaks. I think Penny was part of the name. They had this salt and peppery blend to sprinkle on steaks that was so freaking good. Anyone from Montgomery know what this stuff is?Probably salt and pepper.
( I did live in Montgomery for a little while, but I don't recall Penny...)Meow
Someone else will have to cook that woodpecker. I'm just not going there.
Come on and cook that pecker!
quirty
Probably salt and pepper.
And that's all a really good rare to medium rare steak needs. But if it's anywhere close to medium or past that, even I break down and get out the A-1.
Beach Comber
And that's all a really good rare to medium rare steak needs. But if it's anywhere close to medium or past that, even I break down and get out the A-1.
Well of course if it is past medium rare its burnt.
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