Marlin Grill in Baytowne Wharf is Such a Pleasure
July 26, 2012 by Susan Benton
Entering the Village of Baytowne Wharf visitors are often greeted in the evening by mouth-watering aromas. During nice weather, the inviting sounds of a good time flow freely from the open-air seating areas on the patio of Marlin Grill.
Inside the restaurant, ornate woodwork warms the main dining space, while a lively bar area with counter seating and tables is around the corner. Above the restaurant and bar is a large room which handles up to sixty guests for catered events, corporate meetings, and wedding receptions.
The Cove allows intimate seating for up to eight, and is the perfect spot to savor a glass of wine from Marlin Grills award-winning wine list.
Arriving at Marlin Grill is always a pleasure; the staff were on hand to greet my husband and I at the door with a smile.
Located on Sandestin Golf and Beach Resort, owner Tom Rice says, “Marlin Grill is known for their casual, yet upscale dining experience." This is one reason why I love to come here.
Since I had been out on Crab Island boating with family for the day, I wanted to be casually dressed yet enjoy the quality of cuisine Marlin Grill is known for. My husband and I opted for inside seating, and we watched the sunset from our window table and ordered a cocktail. I am a martini gal, so sipping on one of the best martini’s in town while cradling blue cheese stuffed olives was a pleasure.
Artisan Bread Selection
A young woman with a basket served a selection of fresh artisanal breads and creamy butter to be savored until the next course arrived. Executive Chef Michael McAnulla stopped by to speak to us, and offered the menu, but I asked that he share a few of his favorite dishes instead, which he was happy to do.
Baked Baby Brie en croute
First to arrive was Baked Baby Brie en croute. It had Caribbean influences, as does much of Chef McAnullas fare, and was surrounded by fresh coconut, pineapple, and berries.
The following course (one I have enjoyed many times), was the succulent Fried Lobster Tail, with Kiwi Mustard and Jamaican Jerk Mango Chutney. Frying the lobster tail seals in its natural juices and flavors, and the lobster stays amazingly tender and juicy, so each bite will be gratifying.
Scottish Smoked Salmon Salad
Moving along, we shared a large Scottish Smoked Salmon Salad with chopped eggs, capers, rye toast, and horseradish cream. The salmon was fresh, not fishy, and the flavors married together beautifully making this dish a favorite of the night.
Pan Seared Red Snapper with Roasted Red Pepper Coulis topped with Jumbo Gulf Shrimp
Chef McAnullla presented the next dish, a favorite of his, which was the fresh catch of the day. It was a lightly breaded and pan seared Red Snapper with Roasted Red Pepper Coulis, and was topped with three jumbo Gulf shrimp. This mouthwatering dish was bold and flavorful. Chef McAnulla has been creating pleasing plates at Marlin Grill since moving to the Emerald Coast in 2005, and sources his seafood daily from Destin Ice.
Applewood Smoked Bacon Wrapped Petit Filet
Steak and Seafood play an important role at Marlin Grill and their menu reflects this with abundant choices available. The steaks are 28-day dry aged Certified Angus Beef, which are seared on Marlin’s wood-burning grill. We dined on a 6-ounce, petit-cut Hickory Grilled Filet Mignon wrapped in Applewood bacon, which sat on a bed of red wine demi glace and was topped with shoestring onion rings.
Sides at Marlin Grill are a la carte with a delicious offering, such as the Oven Baked One Pound Potato, Tasso Ham Mac & Cheese, and Fried Green Tomatoes. We shared the Grilled Asparagus which complimented the steak nicely.
Chocolate Three Layer Cake
The finale of the meal was the delivery of Marlin Grills Chocolate Three-Layer Cake. It is brownie based with fudge mousse, served with fresh whipped creme and a raspberry sauce. The light and airy consistency of each decadent bite, was a tasteful ending to a wonderful meal.