74 | VIPDestinMagazine.com
O
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