T

here’s a natural marriage that seems to exist 

between airy, breathtaking views of glittering 

ocean waves crashing along the shore and the 

carefree, casual fare of lunch; a freshness and 

brightness demanded by the hour that only sea, sunshine, 

and sand could satisfy. It stands to reason, then, that the 

beachfront location claimed by Vue on 30a is such a perfect 

dining spot for ladies—and gents—who lunch, as this 

highly-celebrated landmark restaurant offers cuisine whose 

beauty and fl avor is referential to Vue’s unparalleled setting 

in each and every plate.

After undergoing a major 

transformation in 2010 

to become Vue on 30a, 

the restaurant originally 

established in 1969 as The 

Beach Club was fi nally given 

room to breathe, a fl ood of 

fresh air and ideas giving 

rise to new concepts that 

truly allowed the splendor 

all around it to shine in its 

full glory. Now under the 

deft hand and expertise 

of French-born former 

native of New Jersey Chef 

Giovanni Lucio Filippone, 

Vue on 30a has become a local gem that draws diners in like 

an undertow, offering refi ned cuisine that lightly dances on 

the tongue and bursts with the essence of nature at its best. 

Building on his natural talents and passionate fl air, the 

highly diverse background possessed by Chef Gio has 

inspired a menu showcasing coastal cuisine in top form, 

melding together many of the fl avors of the South with those 

inherent to the South of France, livened up just a bit more 

with some of the Italian infl uences of Chef Gio’s own family 

heritage as well as some decidedly Asian accents. Somehow, 

it all makes sense, and his 

respect for his ingredients 

and visionary thinking have 

launched Vue to the fore of the 

restaurant community along 

the coast, creating a tidal wave 

of fresh and unique dishes that 

pair unspeakably well with the 

breathtaking, unobstructed 

views of the sugar white 

beaches mere footsteps away.

Refl ective of Vue’s desire to 

take one’s breath away, nearly 

every item on the menu is 

made from scratch, using the 

fi nest ingredients available to 

achieve a level of fl avor that 

Viewing Excellence

story by

 

Liesel Schmidt

  |  

photos provided by

 

The Vue on 30a

74     |    VIPDestinMagazine.com

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