74   |    VIPDestinMagazine.com

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utside of New York, the sumptuously appointed 

steakhouses whose standards of excellence win 

notoriety the world over are a rare fi nd—so 

much more so here on the Emerald Coast, 

where Southern comfort fare and coastally-inspired 

cuisine prevail and fl ip fl ops are practically part of the 

dress code. But proudly standing in stark contrast both for 

their distinction of class and refi nement as well as for the 

ingenuity and superiority of their menu, Seagar’s Prime 

Steaks & Seafood has made a name for itself, garnering high 

esteem for those very attributes and drawing diners to taste 

and see what luxury looks like.

Located in the iconic Hilton Sandestin Beach Golf Resort 

& Spa, Seagar’s has long held a tradition of unapologetic 

elegance and sophistication, 

demanding such high standards from 

everything that passes through the 

kitchen on its way to a guest as well 

as from each bottle whose cork is 

popped and each drop that is poured. 

Clearly, “prime” isn’t just a part of 

the name—it’s a part of the experience 

they provide and refl ected in all that 

they do. Representative of that fact, 

Seagar’s holds court as the area’s only 

AAA Four-Diamond steakhouse, 

specializing in the fi nest cuisine 

showcasing prime cuts of beef and 

meats as well as the freshest seafood 

available along the Emerald Coast. 

“The difference between a good dish 

and an outstanding dish often comes 

from a restaurant’s investment in 

quality and local products; and at 

Seagar’s, we stress sourcing local and 

organic products,” says Executive 

Chef Lee Guidry. In perfect pairing to their luxurious 

menu, the restaurant’s private-reserve wine list features 

more than 600 wine labels and repeatedly boasts the honor 

of receiving Wine Spectator’s “Best Award of Excellence.” 

Offering private dining options as well as captain service, 

sommelier service, and tableside preparation of such long-

standing steak house dishes including Steak Diane, Dover 

Sole, and Bananas Foster, Seagar’s has long held renown for 

it’s cuisine—and that tradition of excellence is continued 

under Guidry’s deft hand. A passionate chef whose pedigree 

takes him through award-winning kitchens all across the 

nation as well as boasting a few awards of his own, Guidry is 

native of the South, though he clearly draws on international 

inspiration from his travels and training. Having learned 

the techniques of regions whose fl avors impassioned him 

to hone his craft and refi ne his palate, Guidry brings that 

to bear on the plate at Seagar’s, executing nothing short of 

brilliance in every single dish. 

Alongside classics that have graced the menu since the 

restaurant opened its doors in 1998, 

the newly created fall menu offers an 

abundance of harvest-inspired options 

highlighting freshly caught fi sh and 

seafood, prime-rated meats, and 

locally sourced ingredients that seem 

to come alive in the fall. Infusing the 

smoky earthiness of herbal tea into the 

rich, gamey fl avor of duck breast, the 

Smoked Duck Breast is served with an 

accompaniment of butternut squash 

hash and sweet cherry gastrique topped 

with crisp fried leek threads. 

For seafood lovers on a quest for 

refi ned indulgence at its best, the Seared 

Diver Scallops bear Seagar’s signature 

hallmark touches of elegance, presenting 

the lusciously prepared scallops seared 

to golden perfection with a tender center 

and served with a shaving of black 

truffl es atop freshly made rock shrimp-

stuffed agnolotti, beech mushrooms, and 

sautéed asparagus and baby bell peppers. For something on 

the lighter side of the harvest, the Panzanella Salad features 

plump rock shrimp served over a bed of baby arugula, green 

tomato chow-chow, and corn shoots and accompanied with 

freshly made sweet cornbread. And joining the newcomers 

The Very Definition of Prime

story by

 

Liesel Schmidt 

photos provided by

 

Hilton Sandestin Beach Golf Resort & Spa

74-75 CoastalCuisine - Seagar's.indd   1

9/26/18   5:30 PM