fbpx Goatfeathers Seafood Restaurant Has Tasty New Look | SoWal.com

Goatfeathers Seafood Restaurant Has Tasty New Look

February 5, 2017 by Manny Chavez

Goatfeathers Restaurant customers are greeted and seated by friendly staff into the newly-remodeled interior…a new, wooden floor awaits them as they survey the freshly-painted walls reflecting a distinct “beachy” feel so appropriate for the Blue Mountain Beach locale. 

Goatfeathers Chef Adam Mitchell is poised and ready for 2017 and the interior re-do is only the beginning of the happy times ahead.  Though the new year has just begun, he has implemented quite a scenario of delicious lunch and dinner specials along with brand-new local tap beer and wine selections.

Teaming up with local Oyster City and Grayton Beach Breweries, customers can now couple their favorite seasonal food with an appropriate seasonal beer or wine.

Explains Chef Adam, “We have a revolving tap on with Oyster City…it will revolve with the changing seasons to go with the food. For example, we have Hooter Brown on tap now and it will go through Winter. When Spring hits, we will have Mango IPA (India Pale Ale) and when Red Snapper hits, we will have a Red Snapper beer and so forth. We are getting ready to have 30A Beach Blonde Ale (from Grayton Beach Brewery) on tap as well.”

New wine selections are numerous and General Manager Tina Marsh can recommend a favorable pairing for your dining experience. Some of the popular selects include SeaGlass Pinot Grigio, Kim Crawford Sauvignon Blanc, Acacia Chardonnay, and Estancia will be the house chardonnay.

Tina is especially excited about her cocktail offering with cool, frosty names like the Flirtini, the Key Lime Rita, the Spicy Chihuahua, the Pink Berry Lemonade, and of course, the Hell Yeah Margarita! The names alone are enough to get you to happy hour which goes from 4-7 p.m. daily.

Customers really seem to appreciate Goatfeather’s “Hot Lunch” special, offered from 11 a.m.-3 p.m. daily. This meal includes 1 meat, 1 bread and 2 sides, goes from January-March and is only $8.95.

Oyster lovers are flocking to Goatfeather’s to sample fresh shucked Apalachicola oysters offered daily from 2-5 p.m. at $7.99/dozen.

Goatfeathers is just full of “Specials!” Their Friday and weekend dinner special consists of Bronze Triggerfish over sautéed asparagus topped with white wine tomatoes and caper sauce.

With Valentine’s Day on the horizon, Chef Adam has prepared a very affordable Valentine’s Menu, a 4-course menu for $45/person, $80 for two. Cost does not include gratuity, tax and beverages. The entrees include Panko-Crusted Grouper with Sweet Pecan Cream Sauce and Asparagus, Pan-Seared Sea Scallops with Gouda Grits and Andouille Corn Cream Sauce and Surf & Turf - Filet Mignon, 5 oz Lobster Tail, Mashed Potatoes, Seasonal Vegetables and Bernaise Sauce.

Goatfeathers Restaurant has been in business in SoWal for a long time now…opened in 1988, the Scenic 30A eatery continues to thrive, largely through the efforts of owner Pat Miller who has made it his business to keep a reliable, conscientious staff on hand. Now, with Chef Adam at the rudder, the restaurant is primed for the future.

“We will continue to offer the freshest fish and seafood on Scenic 30A,” says Adam. “We cut all our own fish, make our own soups, and bake all our breads in-house. With our own fish market downstairs, we can offer our customers daily specials depending on what was brought in from the gulf that day. We are starting to get crayfish in and that will be a big hit with customers… especially with Mardi Gras around the corner.”

For more information regarding daily specials or menu items, please call 850-267-3342 or visit www.goatfeathersseafood.com. Location: 3865 W. Co. Hwy. 30A in Blue Mountain Beach, just east of Gulf Place.


Manny Chavez's picture

Manny has been a working photojournalist his entire career and is now writing stories/taking pix for SoWal.com. He and his wife Kris live in Seagrove and have “seen a lot come and go.” Lots of stories have been told, with lots more to come!

Add comment