Dining by moonlight on the ocean is just about as romantic as you can get.
Perhaps that’s why Jeremy Ticehurst, general manager at The Reef, posts a stages of the moon calendar on the restaurant’s Web site.
“You could almost turn the lights out it’s so bright,” he said of the glowing atmosphere inside the oceanfront dining room.
But I couldn’t wait for a full moon to have a meal at The Reef, so I took a 20 minute drive from Ponte Vedra Beach along picturesque State Road AIA and stopped in for lunch.
Far away from strip malls, street lights and traffic, I understood what Ticehurst meant when he said The Reef is “a getaway spot for people.”
The charming building is reminiscent of a wooden sea-side cottage.
Even if you’re a Floridian like me, the casually elegant interior with its carved wooden fish, seashells and spectacular ocean view makes you feel like you are on a vacation.
“But we’re not formal,” Ticehurst said. “We try to be casual because it is the beach. We don’t want people to feel uncomfortable coming in in shorts.”
Sitting on the outer deck with their sunglasses, Joe and Missy Boyle of Pennsylvania were enjoying the sun on their vacation.
“You can’t beat this view,” Boyle said as he looked over the waves.
“And the food was fabulous.”
In fact, seeing their lunch choices through the window influenced what my guest was to order—a blackened mahi burrito with Sriracha sour cream, guacamole and a lightly fried whole jalapeno on top.
A special by Chef Bob Henle, the burrito is one of many creations that come out of The Reef kitchen.
Pulling from his 15 years spent living in Rota, Spain, Henle enjoys preparing food with a coastal, Mediterranean flair.
Take the savory saffron mussels. Sauteed in garlic, red and green peppers, white wine and saffron, Northern Blue Mussels become plump and delicious. Crostini circling the plate added the perfect crunch.
Appetizers range from fried green tomatoes to garlic rock shrimp to prime rib stuffed mushrooms with boursin cheese.
Lunch choices meant sandwiches such as the Reef Wrecked—mahi layered with coleslaw, guacamole and swiss cheese—and entrees like jambalaya or scallops with horseradish sauce.
For lunch, I chose a simple salmon filet with dill sauce, perfectly cooked and so tasty.
Looking at the dinner menu made me want to come back.
Henle’s Zarzuela, a Catalonian seafood stew of lobsters, prawns, and mussels in a saffron and almond broth looked wonderful, as did the Jamaican roast duck with lime sauce.
Of course there’s the classic surf and turf, Florida rock lobster, crab cakes and other seafood favorites. There are tasty chicken options—margarita chicken marinated with roasted jalapeno, lime juice, adobo and cilantro looked great.
Say you want to skip dinner, and pop in for a drink at the mirrored bar, which reflects the view from the sea.
That’s where I found the Usina brothers—Max and Michael—sharing a pitcher of sweet tea during lunch.
Their family has owned the restaurant, originally called Compton’s, since the late 1980s.
And you know if the family eats there, it’s the ultimate stamp of approval.
September 24th 2008 - 8:51AM