only freshness and quality can impart. From the sauces to the seasonings, 

every last detail is a chance to shine brightly, and Chef Gio is unbending in 

his standard of creating nothing short of excellence. It’s that standard, in 

fact, that keeps the fi gurative view at Vue one they can enjoy from the top, 

and so they take the time and care to make everything possible in house 

and never waver from their pursuit of perfection. Their fi sh and meats 

are sourced locally, their produce harvested from local farms. Herbs and 

aromatics are even grown on-site, as the culinary team loves to take the 

hands-on approach, handpicking many of the herbs used in their dishes 

from their very own gardens each day to infuse their bold fl avors into every 

bite and fl ood the senses.

Along with that excellence, 

there’s a certain creativity that 

runs like a current through the 

menu, apparent in colorful plates 

like the Tuna Tacos, a fun twist 

on two globally diverse cuisines 

that showcases the natural 

beauty of this superb specimen 

of sea-life, teaming sushi grade 

raw tuna marinated in wasabi 

cream sauce with diced avocado, 

freshly-picked cilantro, and diced 

tomatoes, nestled into soft fl our 

tortillas fi nished with a squeeze 

of fresh lime juice. Lunchtime is 

a casual-yet-chic affair, with light 

salads that burst with seasonality, 

sandwiches whose refi nement far 

eclipse the mid-day monotony of 

so many lunch plates, and entrees 

with substance to satisfy without 

overwhelming. 

Regardless of the hour, however, Vue offers an exquisite menu boasting 

the area’s fi nest seafood and steaks, both surf and turf shown off in equal 

part as the true treasures that they are. They could be nothing less, as Vue 

sets expectation high, from appetizer to dessert, beginning the minute one 

steps through the door. “We don’t fi t your typical mold, and it’s our view, 

our food, and our level of service that makes coming here such a memorable 

experience for our guests,” says Chef Gio. 

“We want them to think of Vue as the place to come for a special night out, 

but also one to come for a casual lunch where the staff here will know their 

name, where they can come knowing that they’ll be served the very best 

food while they’re enjoying the very best views of the Gulf anywhere along 

30a,” he continues. 

 With such views at their command, one could easily rely on the scenery to 

carry their success, but Chef Gio and his culinary team are far from satisfi ed 

to tread water. Rather, they go above and beyond, taking no shortcuts and 

leaving no detail overlooked. At Vue, their view is trained on their guests—

and seeing satisfaction is a view that takes their breath away.

September 2017   |   75  

Vue on 30a’s 

Watermelon and 

Feta Salad

INGREDIENTS:

12 jumbo shrimp, peeled and deveined
1 fresh tomato, diced

2 chile de arbol

1 garlic glove

1/2 tsp. chicken bouillon

1 tsp. chipotle sauce

5 saltine crackers

Salt and pepper 

Butter

DIRECTIONS:

Cut a whole ripe watermelon and slice into 

1/2-inch thick half-moon pieces. On a grill 

pan or charcoal grill, grill watermelon for 30 

seconds on each side and remove from heat. 

In a large bowl, toss arugula in a light dressing 

of vinaigrette and divide between two plates. 

Layer cooled watermelon slices and sliced 

feta cheese on top of arugula and fi nish with a 

drizzle of vinaigrette.

Watermelon 

Mustard Vinaigrette

INGREDIENTS:

1 lb. fresh watermelon, cut into chunks

1 clove garlic

4 oz. olive oil 

1 oz. rice vinegar

1 tsp. dry mustard

Salt

Pepper

DIRECTIONS:

In a blender, add watermelon, garlic, and 

vinegar and blend until smooth. Add mustard 

and continue to blend, slowly adding oil to 

emulsify. Add salt and pepper as needed to 

reach desired level of seasoning. 

74-75 Coastal Cuisine - The Vue on 30a.indd   2

8/27/17   2:14 PM